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Functional food products

Eva Tornberg, Presentation at a workshop on Scientific and Technological Cooperation European Union-Chili, November 5-8, Chilln, 2007. Definition of a Functional Food. A food product that is a part of the usual diet, but has beneficial effects that go beyond what are known as traditional nutritiona

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Functional food products

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    1. Eva Tornberg, Presentation at a workshop on Scientific and Technological Cooperation European Union-Chili, November 5-8, Chillàn, 2007 Functional food products Eva Tornberg Department of Food Technology, Engineering and Nutrition Lund University, P.O. Box 124, 221 00 Lund, Sweden

    2. Eva Tornberg, Presentation at a workshop on Scientific and Technological Cooperation European Union-Chili, November 5-8, Chillàn, 2007 Definition of a Functional Food A food product that is a part of the usual diet, but has beneficial effects that go beyond what are known as traditional nutritional effects. These beneficial effects has to be demonstrated to justify two specific type of claims: The enhanced function claim The reduction of disease risk claim.

    3. Eva Tornberg, Presentation at a workshop on Scientific and Technological Cooperation European Union-Chili, November 5-8, Chillàn, 2007 Functional Food Science in Europe FUFOSE: Concerted action (1996-1998) Consensus on the definition of a Functional Food and types of claims to be raised. PASSCLAIM: a) Produce a consensus on principles for the scientific substantiation of health-related claims for food. b) Select common criteria for how markers should be identified, validated and used. c) To evaluate critically the existing schemes, which assess the scientific substantiation of claims.

    4. Eva Tornberg, Presentation at a workshop on Scientific and Technological Cooperation European Union-Chili, November 5-8, Chillàn, 2007 Examples of food products and components that are interesting with regard to Functional Foods The proportion between macro-nutrients like protein, fat and carbohydrates low-fat products are important to reduce obesity Carbohydrate modified products with low glycemic index to reduce the occurence of the metabolic syndrome New food products enriched with antioxidants, such as vitamin C, E, carotenoids and polyphenols, to reduce oxidative damages on cellmembranes, functional proteins and DNA

    5. Eva Tornberg, Presentation at a workshop on Scientific and Technological Cooperation European Union-Chili, November 5-8, Chillàn, 2007 Examples of food products and components that are interesting with regard to Functional Foods 4. Fatty acid composition (?-3 fatty acids, sterols) that influences the composition of the blood fat, hence atherosclerosis. 5. Probiotics (living micro-organisms), prebiotics (undigestible food components stimulating growth and activity of probiotics) and synbiotics (a combination of pre- and probiotics) to improve the gut health.

    6. Eva Tornberg, Presentation at a workshop on Scientific and Technological Cooperation European Union-Chili, November 5-8, Chillàn, 2007 Not to be forgotten!!! In order to be able to sell and market these functional food products the sensory properties of the product should be sustained or even enhanced

    7. Eva Tornberg, Presentation at a workshop on Scientific and Technological Cooperation European Union-Chili, November 5-8, Chillàn, 2007 Some examples of the development of food functional products in Sweden 1. Changing the proportion between macro-nutrients like protein, fat and carbohydrates with emphasis on reducing the fat content, leading to the development of low-fat products.

    8. Eva Tornberg, Presentation at a workshop on Scientific and Technological Cooperation European Union-Chili, November 5-8, Chillàn, 2007 Low-fat products Health issue: Fat has the largest content of calories of the macro nutrients and if the diet constitutes of more calories than used obesity high blood pressure, diabetes, atherosclerosis and some forms of cancer. Health claim: A diet with low or reduced energy intake can contribute to a smaller risk of obesity

    9. Eva Tornberg, Presentation at a workshop on Scientific and Technological Cooperation European Union-Chili, November 5-8, Chillàn, 2007 Fat has been replaced by carrot in a meat emulsion sausage according to the Chativa patent 9 % carrot is added to the meat batter. Meat raw material of low fat content was used obtaining an ultimate fat content in the ready sausage of only 3 %, which is a 87 % reduction in fat content from the more common content of 23 %.

    10. Eva Tornberg, Presentation at a workshop on Scientific and Technological Cooperation European Union-Chili, November 5-8, Chillàn, 2007 Another functional food product sold in Sweden 2. Proviva juice drink, which contains probiotic bacteria Lactobacillus Plantarium 299v to a concentration, where it has been proven clinically that it is good for the gut health. Therefore a health claim can be used and has been used for this product, when marketed.

    11. Eva Tornberg, Presentation at a workshop on Scientific and Technological Cooperation European Union-Chili, November 5-8, Chillàn, 2007 A new functional food project at Lund University Antidiabetic Food Centre (AFC) led by Inger Björk. Exploiting new research areas targeting the Insulin Resistance Syndrom (IRS). A budget for the first two years 3.5 M Euro and it is supposed to last up to 10 years. To establish multi-disciplinary research platforms for design of new innovative antidiabetic food concepts.

    12. Eva Tornberg, Presentation at a workshop on Scientific and Technological Cooperation European Union-Chili, November 5-8, Chillàn, 2007 Definition and some statistics The metabolic syndrome or IRS is a syndrome that include at least one of the features of 2 diabetes, insulin resistance and impaired glucose tolerance often together with obesity and hypertension. In Sweden, 49.9 % of the men (16-84y) are overweight or obese (SCB, 2004). In Sweden approximately 5 % of the population suffers from type 2 diabetes. 2010 some 31 million people in EU is estimated to have IRS. The prevalence of diabetes worldwide is predicted to increase from its present level of 180 million to 325 million by 2005 (Zimmet, 2003).

    13. Eva Tornberg, Presentation at a workshop on Scientific and Technological Cooperation European Union-Chili, November 5-8, Chillàn, 2007 Some food concepts to be studied in the AFC Indigestible carbohydrates: designing physiological properties along the gut. Bioactive components: Food design targeting antioxidants and other active components. Food design targeting bioactivity of peptides/proteines Food concepts exploiting “wholegrain” mechanisms. Food concepts affecting the gut microbial ecosystem. Food design and novel process techniques.

    14. Eva Tornberg, Presentation at a workshop on Scientific and Technological Cooperation European Union-Chili, November 5-8, Chillàn, 2007 Conclusions In this lecture a definition of a functional food was given together with a description of an on-going concerted actions in EU. Examples of food products and components that are interesting with regard to Functional Foods were enumerated. The development two Functional Food was shown, where one used dietary fibers from vegetables to replace fat in low fat foods A new functional food project at Lund University, Antidiabetic Food Centre (AFC) led by Inger Björk, was described.

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