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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
13、ect of antioxidants,Functionality Check-list,CompositionSensory attributes:sweetness,color,flavorViscositySolubilityDispersibilityCharacteristic in solutionInterference with added flavorsInterference with functionality of other ingredientsHygroscopcity;handlingWater binding,fat sparing,modifications
14、 of body/texture,“juiciness”,etc.,Select Ingredients-Manufacturers vs Consumers(Prepared Foods,Feb.,2005),%of Respondents Manufacturers ConsumersFruits43.145.3Vegetables50.960.6CLA13.7 6.4DAG 3.3 0.7Omega-3-FA35.336.5Dietary fiber76.876.4Soy protein50.248.4Whey proteins31.824.8Whole grains 66.467.8,
15、Large Intestine,Excretion,Small Intestine,Stomach,Bioavailability&Good Digestive Health,Glycemic Index&Glycemic Load,Measures the effect on blood sugar(glucose)of an ingredient,a food,a meal or a diet.Affected by rate of digestion“Low”glycemic index implies more control of blood sugar and indirect i
16、mpacts onInsulin and glucagon responsesSerum lipidsDeposition of fat,Glycemic Index&Glycemic Load,Rate of digestion effected byHow food is processedComposition of the foodDietary fiber reduces GIOrganic acids reduce GIHigh fat reduces GIForm,structure and texture of the foodWhat is being consumed wi
17、th the food(meals and diet)Condition of the subject(s)Contribution of time,Glycemic Index&Glycemic Load,“Low”vs“High”GIPure glucose=100“High”=70+“Moderate”=56-69“Low”=55“Ultra-low”=?Glycemic Load(GL)Ranks foods by how much a standard serving raises blood sugarGL=g carbs(less fiber)per serving x GI/1
18、00GL“High”=20+“Moderate”=11-19“Low”=10,The case for“high fiber”foods,US consumes 50%of DV fiber(12.5 g fiber per day)DV for fiber is going up(not down!)For diabetics RDI fiber nearing 50 g per day Dietary fiber indirectly influences claims re“no sugar added”;“sugar-free”;“low carb”,“low/no fat”,etc.
19、Dietary fiber can be used to achieve a variety of nutrient content,structure/function,and health claims(and qualified health claims),“Dietary fiber”(for nutrition labeling purposes)is defined by the method(s)used to measure it.*,Is It Dietary Fiber?,*21 CFR 101.9(c)(6);21 CFR 101.9(g)(2),The case fo
20、r“high fiber”foods,Directly effects good digestive healthIndirectly and positively effects serum lipid and sugar levelsReduces serum triglycerides and cholesterolReduces insulin demandIndirectly and positively effects deposition of fatPositively impacts intestinal microfloraReduces incidence of vari
21、ous cancers,The case for“high fiber”foods,Insoluble vs soluble fibersUltra low glycemic responses 5 GI(glucose=100)Real and potential variances on standard 4 calorie per gram caloric loadInsoluble fiber=0 calories per gramSoluble fiber=4 cal per gram(most scientific evidence indicates 1.0-1.5 calori
22、e per gram energy density;can depend on fiber type and source),Applications,Carb modified foodsLow,no“sugar”No“sugar added”High fiber Low glycemic index foodsCarb modifiedFat modifiedProtein modifiedStructure modified,Low,no cal foodsReduced,low,noLipid modified foodsReduced,low,no fat Low,no sat fa
23、tLow,no trans fatReduced,low,no cholesterolPlant sterolsModified fats&oils,Applications,Fortified foods:Adding what is missingDietary supplements:true supplement to the diet(stay tuned)Vitamins,mineralsDietary fiber,Medical foods:Foods taken in response to nutritional stateInfant formulasManagement
24、of diabetesMeal replacementsCalorie managementDiet managementWeight management,Applications,BeveragesStill,carbonatedPasteurized,hot filled,retort,UHTBaked GoodsYeast raisedSweet goodsChemically leavenedProcessed meatsGround meatsCoarse ground sausageEmulsion typesWhole muscle types,Confectionery Ha
25、rdSoftBars,bitesCerealsRTEHotProcessed dairy foods(all types)MiscellaneousSauces,soupsMixesSpreadsDressings,What can you say about foods created?,Nutrient content claims:Well defined and analytically substantiatedHealth claims and qualified health claims:Well defined with specific terminology,restrictions,and“qualifications”Structure/function claims:Allowed in foods but how to substantiate?,
