BookVassilios Raikos, Viren Ranawana, editors.
Summary: This work introduces the concept of reformulation, a relatively new strategy to develop foods with beneficial properties. Food reformulation by definition is the act of re-designing an existing, often popular, processed food product with the primary objective of making it healthier. In recent years the concept of food reformulation has evolved significantly as additional benefits of re-designing food have become apparent. In addition to targeting specific food ingredients that are considered potentially harmful for human health, food reformulation can also be effectively used as a strategy to make foods more nutritious by introducing essential macro- /micro-nutrients or phytochemicals in the diet. Reformulating foods can also improve sustainability by introducing "waste" (and underutilized) ingredients into the food chain. In light of these developments, reformulating existing foods is now considered a realistic and attractive opportunity to provide healthy, nutritious, and sustainable food choices to the consumers and likewise improve public health. Indeed reformulation has now become essential in many cases for redressing the health properties of foods that are popularly consumed and significantly affecting public health. This edited volume covers aspects of food reformulation from various angles, exploring the role of the food industry, academia, and consumers in developing new products. Some of the major themes contributors address include methods of reformulating food products for health, improving the nutritional composition of foods, and challenges to the food industry, including regulation as well as consumer perception of new products. The book presents several case studies to clarify these objectives and illustrate the difficulties encountered in the process of developing a reformulated product. Chapters from experts in the field identify emerging and future trends in food product development, and highlight ways in which these efforts will help with increasing food security, improving nutrition and health, and promoting sustainable production. The editors have designed the book to be useful for both industry professionals and the research community. This interdisciplinary approach incorporates a wide spectrum of food sciences (including composition, engineering, and chemistry) as well as nutrition and public health. Food and nutrition professionals, policy makers, health care and social scientists, and graduate students will also find the information relevant.
Contents:
Intro; Preface; Acknowledgments; Contents; Contributors; Reformulating Foods for Health-Concepts, Trends and Considerations; References; Reformulation of Foods for Weight Loss: A Focus on Carbohydrates and Fats; 1 Introduction; 2 Reformulation of Carbohydrates; 2.1 Strategies for Carbohydrate Reformulation; 2.1.1 Sugar Reformulation Using Intense Sweeteners; 2.1.2 Sugar Reformulation using Bulk Sweeteners; 2.2 Starch and Sucrose Reformulation using Dietary Fibre; 2.3 Effect of Reformulated Foods with Sweeteners on Weight Loss; 2.4 Effect of Reformulated Foods with Dietary Fibre on Weight Loss 1 Introduction: The Relevance of Nutrient Profiling to Drive (Re)Formulation of Foods and Beverages and the Landscape of Nutrient Profiling Systems Used by the Food Industry2 Requirements of Driving Nutritional Reformulation by the Food Industry; 2.1 Defining Nutritional Reformulation as Company Strategy; 2.2 Setting Tangible Nutritional Targets: Short Description of the Nestlé Nutritional Profiling System (NNPS), Its Key Features, and Development; 2.2.1 Food Category Within Which the Product Sits; 2.2.2 Nutrients to Limit and Nutrients to Encourage Specific to the Food Category 2.1 Digestible and Non-digestible Carbohydrates Are Intimately Associated in Nature2.2 The Relationship of Polysaccharides to Health; 3 Approaching Reformulation; 4 Procedural Components in a Reformulation Strategy; 4.1 Target Health Outcomes; 4.2 Physiological States or Intermediary Processes That Lead to Health Outcomes; 5 Gut-Level Processes that Determine Physiological State; 5.1 Digestion; 5.2 Mixing; 5.3 Diffusion; 6 Examples of Food Properties Affecting Gut-Level Processes in the Foregut; 6.1 Solubility/Insolubility; 6.2 Viscosity; 6.3 Hydration/Concentration 2.5 Limitations in Carbohydrate Reformulation3 Reformulation of Foods to Reduce Fat Content; 3.1 Fat Reduction; 3.2 Strategies for Fat Reformulation; 3.3 Fat Substitutes; 3.3.1 Sucrose Fatty Acid Polyesters; 3.3.2 Medium Chain Triglycerides (MCTs); 3.3.3 Coconut Oil; 3.3.4 Diaclyglycerol; 3.3.5 Small Particle Lipids; 3.4 Fat Mimetics; 3.4.1 Protein-Based Fat Mimetics; 3.4.2 Carbohydrate-Based Fat Mimetics; 4 Conclusion; References; Digestible and Non-digestible Polysaccharide Roles in Reformulating Foods for Health; 1 Introduction; 2 Some Questions Arising 6.4 Polysaccharide-polysaccharide Interaction6.5 Polysaccharide-particle Interactions; 6.6 Particle/Cell Wall/Polymer Integrity; 6.7 Particle Effects on Diffusion; 7 Effects of Food Structure in the Large Bowel; 7.1 Fermentation; 7.2 Faecal Bulking; 8 Ingredient Options and Gut Level Effects in Healthier Food Formulation; References; Reformulation as a Strategy for Developing Healthier Food Products: Challenges and Recent Developments
An Industry Perspective