Transcript 特定保健用食品素材 難消化性

Nutrition & Ingredient Trends
and Opportunities:
A Food Technologist’s View
L. Steven Young, Ph.D.
Principal
Steven Young Worldwide
Houston, TX
281-596-9603
[email protected]
The Assignment…..
Nutrition, Ingredient, and Other
Technical Trends Related to
Successful Product Development
Keys to Successful Product Development

Create foods with more real and
substantiated technical points-ofdifference

Create 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
2005
Health
40
43
Convenience
37
19
Taste
26
23
Nutrients
12
28
Portion Control
11
0
“Natural”
11
6
New Product Development 2004-2005
(Prepared Foods,Feb,2005)% of Respondents
Likely
Somewhat
No
Reduced Fat
79.3
16.7
4.0
No Fat
50.1
23.7
26.1
High Protein
52.3
32.0
15.7
Low Carb
63.2
26.0
10.7
Reduced Sugar
64.6
26.8
8.6
Sugar Free
52.6
25.6
21.8
Low Glycemic Index
34.2
33.0
32.8
Low Calorie
67.1
25.8
7.1
Key Trends
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New dietary guidelines
Focus on obesity; weight management
“Old” vs. “new” school nutrition
Allergens (& allergen-free foods)
Impact of “Culinology”
Malnutrition
Functional foods
Foods for chronic diseases
Managing nutritional efficacy
Substantiating nutritional claims
New Dietary Guidelines
Eat less; exercise more
 Limit intake of saturated fats, total
fats, cholesterol, added sugars, salt,
alcohol
 Consumer fewer calories
 Exercise daily
 Food groups? Check the pyramid

New Dietary Guidelines
High fiber is OK, avoid heavily
sugared foods
 Consume less sodium
 Alcohol in moderation
 Food safety…be clean; use common
sense

Obesity

Weight management
– Truly obese
– Simple weight management

Impact on diabetes and other chronic
diseases (CHD, high blood pressure,
etc.)
– Current sufferers
– Pre-deposed to contracting disease
“Old” School Nutrition
Calories
 Proteins
 Fats & oils
 Vitamins & minerals
 Carbohydrates

– Simple
– Complex
– Digestion resistant (dietary fiber)
“New” School Nutrition
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Calories
Eating for good digestive health
Digestive health as the focal point of all
good nutrition
Taking advantage of “Mother Nature”
Simple nutrients
Pro-biotics: Getting cultured
Pre-biotics: The rest of the story
Food Allergens
Peanuts
 Treenuts
 Milk
 Egg
 Soy
 Fish
 Shellfish
 Wheat

“Culinology”

Coupling food science & technology
with culinary art

Kitchen-to-Lab-to-Plant-to-Consumer

“Looking for a Chef”
Functional Foods

Whole/formulated foods


Ingredients
Individual Bioactive(s)
Functional Foods In the Healthcare Continuum
IFT Expert Panel on Functional Foods (2005)
Options Foods
Purpose
Fort Foods
Reduce Risk
Supplements
Med Foods
Drugs
Treat Disease
Health Prof
Involvement
Personal
Low
High
High
Low
Involvement
Cost
Low
High
Safe & Effective Functional Foods
IFT Expert Panel on Functional Foods (2005)

ID relationship between food component &
health benefit
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Demonstrate efficacy; Determine intake
level to ensure efficacy
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Demo safety at efficacious levels
Safe & Effective Functional Foods
IFT Expert Panel On Functional Foods (2005)
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Develop food vehicle for bioactive material
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Demonstrate sufficiency of the scientific
evidence of efficacy
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Communicate benefits
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Re-confirm efficacy & safety
“Hot” Ingredients

Novel fats & oils
– High oleic acid oils (olive, sunflower, etc)
– Diacylglycerols
– Plant sterols
– CLA, GLA
– DHA, EPA
– Omega-3-FA sources
– Interesterified fats & oils
– Restructured (MCT)
– Fractionated and Recombined
– Novel sources;genetically engineered
“Hot” Ingredients

Vitamins/minerals
 Protein, protein fractions, AA
– Dairy
•
•
•
•
Whole milk
Fractionated milk
Whey
Fractionated Whey
– Soy
• Proteins and fractions
• Isoflavones
“Hot” Ingredients

Anything with lower calories

Anything that reduces glycemic index or
glycemic load

Sweeteners
– Nutritive
• Low glycemic index
• Low calorie
– Non-nutritive (i.e., high intensity)
“Hot” Ingredients

Probiotics
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Prebiotics (general)
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Botanicals & extracts
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Dietary fiber (all types; stay tuned)
– Soluble
– Insoluble
Other “Hot Buttons”...
Immunity boosters
 Stress relief
 Satiety
 Nutrition for athletic performance
 Nutrition for general performance
 Effect of antioxidants
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Functionality Check-list
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Composition
 Sensory attributes: sweetness, color, flavor
 Viscosity
 Solubility
 Dispersibility
 Characteristic in solution
 Interference with added flavors
 Interference with functionality of other
ingredients
 Hygroscopcity; handling
 Water binding, fat sparing, modifications of
body/texture, “juiciness”, etc.
Select Ingredients-Manufacturers vs Consumers
(Prepared Foods, Feb., 2005)
% of Respondents
Manufacturers
Consumers
Fruits
43.1
45.3
Vegetables
50.9
60.6
CLA
13.7
6.4
DAG
3.3
0.7
Omega-3-FA
35.3
36.5
Dietary fiber
76.8
76.4
Soy protein
50.2
48.4
Whey proteins
31.8
24.8
Whole grains
66.4
67.8
Bioavailability & Good Digestive Health
Stomach
Small Intestine
Large Intestine
Excretion
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
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“Low” glycemic index implies more control of
blood sugar and indirect impacts on
– Insulin and glucagon responses
– Serum lipids
– Deposition of fat
Glycemic Index & Glycemic Load

Rate of digestion effected by
– How food is processed
– Composition of the food
• Dietary fiber reduces GI
• Organic acids reduce GI
• High fat reduces GI
– Form, structure and texture of the food
– What is being consumed with the food (meals and diet)
– Condition of the subject(s)
– Contribution of time
Glycemic Index & Glycemic Load
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“Low” vs “High” GI
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Pure glucose = 100
“High” = 70 +
“Moderate” = 56-69
“Low” = < 55
“Ultra-low” =????
Glycemic Load (GL)
– Ranks foods by how much a standard serving raises
blood sugar
– GL = g carbs (less fiber) per serving x GI/100
– GL
• “High” = 20 +
• “Moderate” = 11-19
• “Low” = < 10
The case for “high fiber” foods
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US consumes ~ 50% of DV fiber (~12.5 g fiber per
day)
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DV for fiber is going up (not down!!)
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For diabetics RDI fiber nearing 50 g per day
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Dietary fiber indirectly influences claims re “no
sugar added”; “sugar-free”; “low carb”, “low/no
fat”, etc.

Dietary fiber can be used to achieve a variety of
nutrient content, structure/function, and health
claims (and qualified health claims)
Is It Dietary Fiber?
“Dietary fiber” (for nutrition
labeling purposes) is defined by
the method(s) used to measure
it.*
*21 CFR 101.9(c)(6); 21 CFR 101.9 (g) (2)
The case for “high fiber” foods
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Directly effects good digestive health
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Indirectly and positively effects serum lipid and
sugar levels
– Reduces serum triglycerides and cholesterol
– Reduces insulin demand
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Indirectly and positively effects deposition of fat
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Positively impacts intestinal microflora
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Reduces incidence of various cancers
The case for “high fiber” foods
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Insoluble vs soluble fibers
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Ultra low glycemic responses…< 5 GI (glucose =
100)
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Real and potential variances on standard 4
calorie per gram caloric load
– Insoluble fiber = 0 calories per gram
– Soluble fiber = 4 cal per gram (most scientific evidence
indicates ~1.0-1.5 calorie per gram energy density; can
depend on fiber type and source)
Applications
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Carb modified foods
– Low, no “sugar”
– No “sugar added”
– High fiber
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Low glycemic index
foods
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–
–
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Carb modified
Fat modified
Protein modified
Structure modified
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Low, no cal foods
– Reduced, low, no
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Lipid modified foods
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Reduced, low, no fat
Low, no sat fat
Low, no trans fat
Reduced, low, no
cholesterol
– Plant sterols
– Modified fats & oils
Applications
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Fortified foods:
Adding what is
missing
Dietary supplements:
true supplement to
the diet (stay tuned)
– Vitamins, minerals
– Dietary fiber
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Medical foods: Foods
taken in response to
nutritional state
– Infant formulas
– Management of
diabetes
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Meal replacements
– Calorie management
– Diet management
– Weight management
Applications
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Beverages
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– Still, carbonated
– Pasteurized, hot filled,
retort, UHT
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Baked Goods
– Yeast raised
– Sweet goods
– Chemically leavened
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– Hard
– Soft
– Bars, bites
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Cereals
– RTE
– Hot
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Processed meats
– Ground meats
– Coarse ground
sausage
– Emulsion types
– Whole muscle types
Confectionery

Processed dairy
foods (all types)
Miscellaneous
–
–
–
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Sauces, soups
Mixes
Spreads
Dressings
What can you say about foods created?

Nutrient content claims: Well defined and
analytically substantiated
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Health claims and qualified health claims: Well
defined with specific terminology, restrictions,
and “qualifications”

Structure/function claims: Allowed in foods but
how to substantiate?