Functional Foods. Группа авторов

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СКАЧАТЬ benefits in addition to their nutritive value.” Functional foods overlap with nutraceuticals, medical foods, probiotics, designer foods, pharma-foods, and vita foods. Japan is also the first country to have formulated a specific regulatory approval process for functional foods. In 1991, the concept of foods for specified health use (FOSHU) was established [1]. Functional food might be containing one or more specific functional ingredients or be completely a natural food that promotes positively to health and well being. Importantly, functional foods do not necessarily induce a health benefit in all members of the population.

1.2 Functional Food History and Market

The demand for functional foods is exponentially increasing at a CAGR of 7.9% and is expected to reach USD 275.77 billion by the year 2025 as per survey report by Grand View Research, Inc. The functional food market is mainly led by developed countries like United States, Japan, Great Britain, Netherlands, Germany, France and Spain. The world’s largest market for the functional foods is occupied by United States ($60 billion in 2017), and steady increase of 8% per year is mainly due to demand for health drinks and dairy products [2]. The main category of functional food is dairy products (49%) followed by cereal products (30%) in European countries, whereas in United states and Japan, market is occupied by drinks (60%), cereal products (20% in US) and confectionery products (15% in Japan) [3]. Besides this there is intense demand for natural and functional additives and for health food that is also favoring this market growth. Asia Pacific has emerged as a growing market for functional foods due to a significant increase in income status and health awareness. The consumption and preference for the functional food is controlled by numerous factors like age, gender, income, health status, knowledge and availability etc. [4, 5]. The food like low fat/skimmed milk, cereals, fruit juice, and probiotics are preferred by all age groups; on the contrary, cholesterol lowering and soy based products are predominantly consumed by adults and old age people. The health issues like high blood pressure, high cholesterol level, and diabetes has led to market for cholesterol lowering foods. Instead of relying only on medication to treat diseases, functional food products are approach to deal with symptoms and disease. Different types of functional foods are commercially available in global market (Table 1.1). However, with huge opportunities, the functional food industry also has its share of challenges like product availability; health claims and cost are limiting the growth of functional food market.

      1.2.1 History

      To get back to the history of functional foods, one of the first examples of a functional food with a specific health claim. The earliest attempt for functional food formulation by incorporating functional ingredients was iodized salt in early 1900. Iodine was added as functional ingredient to prevent goiter, prevalent health concern of that time. Unilever designed polyunsaturated fatty acids rich spreads to deal with issue of elevated cholesterol level in late 1960s. Spreads under Becel and flora brand were launched with modified triacylglycerol profile with elevated PUFA with target patients of hypercholesterolaemic initially [6]. Following this trend, different health associations like National Heart Foundation of Australia, 1999; Health Council of the Netherlands, 2001 strongly advocated the significance of the ratio of polyunsaturated fats to saturated fats in diets at global level. Later on, such products were in category of mainstream products for all types of consumers [7]. This clearly demonstrates that the functional food can be targeted to particular group of people and simultaneously will assist in overall health improvement of public. Further research and new product developments were done in spreads by incorporating plant sterols or stanols for availing for health benefits [8]. This again demonstrates that developments in nutritional science can be incorporated successfully into functional foods, if there is sufficient consumer awareness and need. However, sound science and perceived consumer need from a public health perspective are no guarantee for the success of functional food products, as unfortunate examples of unsuccessful market introductions show. It is hard to predict the prerequisites for success of a functional food, but factors undoubtedly include consumer need and awareness; consumer acceptance of a food solution; powerful communication of health benefits to the consumer; uncompromised taste; optimal convenience; adequate retail or out-of-home availability; proven safety and efficacy; acceptable price level; assurance and support from different sources, including scientific opinion leaders; and a clear regulatory framework for making claims, providing a level playing ground for all companies.

Table 1.1 Different commercial functional foods available in the global market.

Product type and name	Functional component	Company
Probiotic foods
Actimel	Yoghurt, Lactobacillus casei	Danone, France
Activia	Creamy yoghurt, Bifidus Actiregularis	Danone, France
Proviva	Yoghurt, Lactobacillus Plantarum	Skane mejerier, Sweden
Vitamel	Dairy products containing Lactobacillus casei GG, Bifodobacterium bifidum, Lactobacillus acidophilus	Campina, the Netherlands
Vitality	Yogurt with pre- and probiotics and omega-3	M”uller, Germany
Yakult	Probiotic milk with Lactobacillus casei Shirota	Yakult, Japan
SOYosa	Products based on soy and oats and includes a refreshing drink and a probiotic yogurt-like soy—oat product	Bioferme, Finland
Functional food ingredients
Omega-3-Soybean oil	Eicasopentanoic acid	Monsanto, USA
High oleic acid	Frying and baked goods	Dupont, USA
Conventional foods
High protein cassava	Transgenic variety with higher protein content	Biocassava plus International Consortium
Sugar beet	Soluble fiber and low calorie sweetener	Florimond Desprez, France
Tomatoes with high folic acid	25 times more folic acid	University of Florida, USA ’
Dietary supplements
DHA Omega 3	Fetal development СКАЧАТЬ В начало < 7 8 9 10 11 12 13 14 15 16 > В конец