File Name: developing new functional food and nutraceutical products .zip
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Clare M. Functional foods can be considered to be those whole, fortified, enriched or enhanced foods that provide health benefits beyond the provision of essential nutrients e. However, not all foods on the market today that are claimed to be functional foods are supported by enough solid data to merit such claims. This review categorizes a variety of functional foods according to the type of evidence supporting their functionality, the strength of that evidence and the recommended intakes. Functional foods represent one of the most intensively investigated and widely promoted areas in the food and nutrition sciences today. However, it must be emphasized that these foods and ingredients are not magic bullets or panaceas for poor health habits. Diet is only one aspect of a comprehensive approach to good health.
Handbook of Eating and Drinking pp Cite as. Shaped by their attitudes toward health, consumers use these products in their diet toward achieving well-being. Factors that influence purchase and consumption include personal experience, perceived health needs, habits and practices, referral, brand, claim, convenience, and price. Regulation and safety concerns shape the industry and the communications that reach consumers. Consumer education, positive messaging, awareness of ingredients, and associated health effects are recognized as playing important roles in guiding understanding and usage. Definitions including sources of information available to consumers are provided.
Cereals and Pulses: Nutraceutical Properties and Health Benefits 7 Dairy ingredients in new functional food product development. monitored every 24 hours by manual observation of a sample under a microscope and the plating of.
The growing demand for functional food and beverage will create new opportunities for the nutraceuticals market growth during the forecast period. The surge in product development and innovation activities and rising availability of nutraceutical products will augur well for the market. In addition, the increasing adoption of unique marketing strategies by key players will enable healthy growth of the market in the forthcoming years.
By Academic Press. Developing New Functional Food and Nutraceutical Products provides critical information from conceptualization of new products to marketing, aiming to present a solid understanding of the entire process through detailed coverage of key concepts, namely innovation, regulation, manufacturing, quality control, and marketing. Chapters provide insights into market and competitive analysis, product design and development, intellectual property, ingredient sourcing, cost control, and sales and marketing strategies. Chapter 1: Growth patterns and emerging opportunities in nutraceutical and functional food categories: market overview. Marketing and technological challenges for the conceptualization of new products.
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