Functional Food Processing Book from C.H.I.P.S.

Functional Foods
Concept to Product
Second edition
edited by M. Saarela

Thoroughly revised and updated, Functional Foods: Concept to Product, 2nd edition contains over ten additional chapters on significant topics including omega-3 polyunsaturated fatty acids, consumers and health claims and functional foods for obesity prevention.

Ordering Information


  • provides an overview of key general issues including definitions of functional foods and legislation in the EU, the US and Asia
  • focuses on functional foods and health investigating conditions such as cardiovascular disease, diabetes, cancer, obesity and infectious diseases
  • examines the development of functional food products featuring maximising the functional benefits of plant foods, dietary fibre, functional dairy and soy products

Part One provides an overview of key general issues including definitions of functional foods and legislation in the EU, the US and Asia.

Part Two focuses on functional foods and health investigating conditions such as cardiovascular disease, diabetes, cancer, obesity and infectious diseases as well as and the impact of functional foods on cognition and bone health.

Part Three looks at the development of functional food products. Topics covered include maximising the functional benefits of plant foods, dietary fibre, functional dairy and soy products, probiotics and omega-3 polyunsaturated fatty acids (PUFAs).


Part 1: General Issues with Functional Foods

Defining functional foods and associated claims

  • Functional foods: defining the concept
  • Functional food science
  • Communicating functional claims

EU legislation and functional foods: A case study

  • Product description
  • Product positioning in the European market
  • Product composition
  • Claims
  • Packaging
  • Labelling
  • Manufacture

US regulation of functional foods

  • Food label health claims
  • Food label structure/function claims
  • Food label nutrient content claims
  • Medical food and food for special dietary use
  • Ingredient safety

Australian and New Zealand regulations on nutrition, health and related claims made on foods

  • Functional foods: current trends and market
  • Australian and New Zealand legislation and functional foods
  • Scientific substantiation of health claims
  • Australia and New Zealand regulatory framework in the light of global harmonisation
  • Implementation
  • Implications for the development and manufacture of functional foods

Legislation of functional foods in Asia

  • Historical background
  • Regulatory challenges for marketing of functional foods
  • Definition and categories of functional foods in various Asian countries
  • Food and drug interface: regulatory framework for functional foods
  • Nutrition and health claims
  • Labelling of functional foods
  • Health claims and consumer confidence
  • Future trends: harmonization of law and regulations of functional foods

Consumers and health claims for functional foods

  • Consumer perceptions of health claims
  • Consumer acceptability of health claims
  • Implications for dairy product development

Part 2: Functional Foods and Health

Functional foods and acute gastrointestinal infections

  • How the intervention might work
  • How to assess the effectiveness of probiotics and/or prebiotics
  • What is the aim of this chapter?
  • Probiotics
  • Prebiotics
  • Synbiotics

Functional foods and coronary heart disease (CHD)

  • Coronary heart disease and risk factors
  • Relevant lipid particles
  • Diet and coronary heart disease: the evidence
  • The effects of probiotics including fermented milk products and lactic acid bacteria on coronary heart disease
  • The effects of prebiotics and coronary heart disease
  • The effects of synbiotics including combinations of lactic acid bacteria and prebiotic fibres on coronary heart disease

Anti-tumour properties of functional foods

  • Carcinogenesis and the biology of cancer
  • Protective effects of nutrients
  • Protective effects of phytochemicals
  • Carbohydrates and their fermentation products
  • The role of functional foods and future trends

Functional foods and obesity

  • Functional foods contribution to weight management
  • Formulating food products for weight control

Functional foods and prevention of diabetes

  • Food and diet as contributing factors to the rise in diabetes
  • Effects of different food components on insulin secretion, insulin resistance and development of diabetes
  • Formulating food products for diabetes prevention

Functional foods and cognition

  • Modulators of cognitive functions
  • Selection of appropriate cognitive outcome measures
  • Nutraceuticals and cognitive function
  • Effects of ageing on cognition and brain biology
  • Effects of glucose and carbohydrates
  • Nutraceuticals for cognitive enhancement

Functional foods and bone health

  • Overview of bone growth and maintenance
  • How key nutrients and dietary factors impact bone health
  • Dietary sources of nutrients and dietary factors related to bone health, and safety considerations
  • Case studies of functional foods designed to improve intake of bone health factors
  • Issues related to product targeting and consumer acceptance of bone-healthy functional foods

Part 3: Developing Functional Food Products

Maximising the functional benefits of plant foods

  • The concept of functionality
  • The situation in the developing world
  • The priorities for nutritional enhancement
  • Strategies for nutritional enhancement
  • Improvements in handling, storage and food processing technologies

Developing functional ingredients: a case study of pea protein

  • The nutritional properties of peas
  • Improving pea protein
  • Processing issues in improving pea protein
  • Adding improved protein to food products
  • Evaluating the nutritional, functional and sensory properties of improved pea protein in food products
  • New technologies for improved nutritional and functional value of pea protein (NUTRIPEA)
  • Past and present EU projects, networks and special reports in the field

Functional fats and spreads

  • EU legislation on fats and spreads
  • Functional ingredients and chronic diseases: applications in fats and spreads
  • Methods for modifying fats and oils

Omega-3 polyunsaturated fatty acids (PUFAs) as food ingredients

  • Health aspects of omega-3 polyunsaturated fatty acids (PUFAs)
  • Sources of omega-3 PUFAs
  • The problems associated with using omega-3 PUFAs in foods
  • Factors affecting lipid oxidation in omega-3 PUFA enriched foods
  • The effect of antioxidant addition

Probiotic functional foods

  • Introduction to probiotics and their health effects
  • Probiotic food market in Europe and US
  • Probiotic technology and challenges in the probiotic formulation into foods
  • Probiotic food categories

Functional foods for the gut: probiotics, prebiotics and synbiotics

  • The composition of gastrointestinal (GI) microbiota
  • Probiotics
  • Prebiotics and synbiotics

Bioactive milk proteins, peptides and lipids and other functional components derived from milk and bovine colostrum

  • Bioactive proteins
  • Bioactive peptides
  • Bioactive lipids
  • Other bioactive components

Functional meat products

  • Meat consumption and human health
  • Meat-based bioactive compounds
  • Development of functional meat products

Functional soy products

  • Major compositions of soybeans
  • Soy consumption in different populations
  • Functional soy foods
  • Safety aspects of soy

Functional seafood products

  • Health aspects of seafood
  • Potential for development of functional seafood products
  • Development of functional seafood products with dietary fibres

Dietary fibre functional products

  • Defining dietary fibre
  • Sources of dietary fibre
  • Processing dietary fibre ingredients
  • Processing foods containing dietary fibre
  • The physiological effects of dietary fibre
  • Recommended intakes of dietary fibre


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Functional Foods: Concept to Product
Second edition
edited by M. Saarela

2011 • 672 pages • $279.00 + shipping
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