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Published by: Food Technology Intelligence
Published: Nov. 1, 2001 - 80 Pages
Table of Contents
1. Executive Summary
- Introduction
- The continuing need for more healthy foods
- Methodology and scope of report
2. General Nutrition
- Harness technology to prevent disease
- Nutrition bar restores blood vessel function in those with high cholesterol
3. Carotene and Carotenoids
- Elevate levels of beta-carotene in tomatoes
- Determine bioavailability of carotenoids
- Nutrition from carrot varieties
- Engineering new carotenoids
4. Phytochemicals and Antioxidants
- Take an integrated approach to nutraceutical development
- Phytochemicals show potential in fighting cancer
- Examine the role that complex phenols and tannins play in human health
- Antioxidants, cancer-fighting compounds from beans, tomatoes
5. Dairy Products
- New milk concentrate demonstrates anti-inflammatory activity
- Low-fat milk shakes are a source of nutrients
- Immune milk products for treating infectious diseases
- Apply colostrum immunoglobulins to functional foods
- Prototype process separates whey into at least five proteins
- Modified whey protein may offer anti-cancer benefits
- Scale up new process that separates beta-lactoglobulin from whey
- Texturizer aimed at optimizing reduced-fat cheese
6. Soy
- Wake Forest study to pin down soy’s active ingredient
- Soy protein claim validated
- Identify enzyme that makes soybeans healthy
- Soy compounds may improve health
- Nontransgenic soybean avoids need for hydrogenation
7. Probiotics and Prebiotics
- Examine the functionality of probiotics
- Develop new probiotics and prebiotics
- Careful planning needed to capitalize on probiotics
8. Bacteria
- Encapsulate health-promoting bacteria for delayed release
- Produce nutraceuticals from a microbial source
- Explore the growth response of bifidobacteria
9. Salt Substitutes
- Corn yields salt substituite
- Salt substitute from sugar
10. Grains and Crops
- Look to oat oil to make bread more healthy
- Processing of rice bran may affect its cancer-fighting potential
- Modified rice starch could find fat replacer applications
- Corn flour may improve iron absorption
- Use extrusion to produce flour from nutritious beans
- Manipulate plant cell structure to increase nutrient content
11. Triglycerides
- Use enzymes to catalyze the synthesis of low-calorie triglycerides
12. Volatile Compounds
- Compare release of volatile compounds from full-fat and reduced-fat frankfurters
13. Dietary Fat
- Perceiving the flavor of dietary fats
AbstractContinuing consumer interest in eating healthier, more nutritious foods is spurring the food industry to develop better-tasting, lower-fat products and fortified foods. While the concepts of fat reduction and nutrition are not new, in recent years consumers have become more aware of the role that nutrition plays in preventing disease. They’ve also become more label-conscious.
Nutrition education and the movement toward preventative health care are resulting in an increasingly sophisticated and highly selective consumer. Some baby boomers are well into their 50s and are developing specialized product needs. In addition, current grade schoolers, the consumers to be, are being taught more about nutritional needs. As they age, their purchase preferences will differ radically from those of today’s consumers, including their perceptions of consumer products currently considered healthy.
Food Technology Intelligence, Inc. has published an updated, revised report analyzing several new developments in nutritional and fat-reduction research. This report gives you a first-hand look at new products and processes, and at potential products and processes, that will lead to more nutritious and lower-fat foods with improved taste.
Some of the projects discussed in the report are under development and have commercial potential. In some cases, researchers have completed development and are looking to license their technology or collaborate in other ways to reach commercialization. In addition, some recently introduced products are reviewed in this report, and in some cases companies are looking for partners to help expand applications and markets.
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