特定保健用食品素材難消化性デキストリン(水溶性).ppt
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1、,L.Steven Young,Ph.D.PrincipalSteven Young WorldwideHouston,TX281-596-9603,Nutrition&Ingredient Trends and Opportunities:A Food Technologists View,Nutrition,Ingredient,and Other Technical Trends Related to Successful Product Development,The Assignment.,Keys to Successful Product Development,Create f
2、oods with more real and substantiated technical points-of-differenceCreate foods with more consumer benefits(more reasons to buy)Create foods that are defensible and sustainable,New Product Development 2004-2005(New Products Magazine,Jan,2005),%of Respondents 2004 2005Health4043Convenience3719Taste2
3、623Nutrients1228Portion Control11 0“Natural”11 6,New Product Development 2004-2005(Prepared Foods,Feb,2005),%of Respondents Likely Somewhat NoReduced Fat79.3 16.7 4.0No Fat50.1 23.7 26.1High Protein52.3 32.0 15.7Low Carb63.2 26.0 10.7Reduced Sugar64.6 26.8 8.6Sugar Free52.6 25.6 21.8Low Glycemic Ind
4、ex34.2 33.0 32.8Low Calorie67.1 25.8 7.1,Key Trends,New dietary guidelinesFocus on obesity;weight management“Old”vs.“new”school nutritionAllergens(&allergen-free foods)Impact of“Culinology”MalnutritionFunctional foodsFoods for chronic diseasesManaging nutritional efficacySubstantiating nutritional c
5、laims,New Dietary Guidelines,Eat less;exercise moreLimit intake of saturated fats,total fats,cholesterol,added sugars,salt,alcoholConsumer fewer caloriesExercise dailyFood groups?Check the pyramid,New Dietary Guidelines,High fiber is OK,avoid heavily sugared foodsConsume less sodiumAlcohol in modera
6、tionFood safetybe clean;use common sense,Obesity,Weight managementTruly obeseSimple weight management Impact on diabetes and other chronic diseases(CHD,high blood pressure,etc.)Current sufferersPre-deposed to contracting disease,“Old”School Nutrition,CaloriesProteinsFats&oilsVitamins&mineralsCarbohy
7、dratesSimpleComplexDigestion resistant(dietary fiber),“New”School Nutrition,Calories Eating for good digestive healthDigestive health as the focal point of all good nutritionTaking advantage of“Mother Nature”Simple nutrientsPro-biotics:Getting culturedPre-biotics:The rest of the story,Food Allergens
8、,PeanutsTreenutsMilkEggSoyFishShellfishWheat,“Culinology”,Coupling food science&technology with culinary artKitchen-to-Lab-to-Plant-to-Consumer“Looking for a Chef”,Functional Foods,Whole/formulated foodsIngredientsIndividual Bioactive(s),Functional Foods In the Healthcare Continuum IFT Expert Panel
9、on Functional Foods(2005),Options,Foods Fort Foods Supplements Med Foods Drugs,Reduce Risk,Treat Disease,Low,High,High,Low,Low,High,Purpose,Health ProfInvolvement,PersonalInvolvement,Cost,Safe&Effective Functional FoodsIFT Expert Panel on Functional Foods(2005),ID relationship between food component
10、 Determine intake level to ensure efficacyDemo safety at efficacious levels,Safe&Effective Functional FoodsIFT Expert Panel On Functional Foods(2005),Develop food vehicle for bioactive materialDemonstrate sufficiency of the scientific evidence of efficacyCommunicate benefitsRe-confirm efficacy&safet
11、y,“Hot”Ingredients,Novel fats genetically engineered,“Hot”Ingredients,Vitamins/mineralsProtein,protein fractions,AADairyWhole milkFractionated milkWheyFractionated WheySoyProteins and fractionsIsoflavones,“Hot”Ingredients,Anything with lower calories Anything that reduces glycemic index or glycemic
12、load SweetenersNutritiveLow glycemic indexLow calorieNon-nutritive(i.e.,high intensity),“Hot”Ingredients,ProbioticsPrebiotics(general)Botanicals stay tuned)SolubleInsoluble,Other“Hot Buttons”.,Immunity boostersStress reliefSatietyNutrition for athletic performanceNutrition for general performanceEff
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- 关 键 词:
- 特定 保健 食品 素材 消化 水溶性
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