functional food in eastern part of the world

8/8/2019 Functional Food in Eastern Part of the World

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1

EMERGING TREND OF FUNCTIONAL

FOOD WORLDWIDE.

(MAINLY ON EASTERN PART OF THE WORLD)


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ORGANISATIONS DEFINITIONS OF FUNCTIONAL FOODS

ADA Functionalfoodsare foodsthathavehealth benefits beyondthe

nutrientsthey contain (ADA, 2005).

International LifeSciences Institute

(ILSI, Europe)

A functional foodissatisfactorilydemonstratedtoaffect beneficiallyoneormoretarget functionsinthe body, beyondadequatenutritional

effects,ina waythatismorerelevanttoeitherimprovedstageof

healthand well beingand/orreductionofriskofdisease.

A functional foodmustremain foodanditmustdemonstrateitseffect

inamountsthatcannormally beexpecte to beconsumedinthe

diet:not apill/capsule, butpartofthenormaldiet (Diplock etal., 1999)

InternationalFood

Information Council

A functional foodisany foodor foodcomponent thatmayprovidea

health benefit beyond basicnutrition (IFIC, 2002)

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Other terms used for functional food are nutraceuticals, better-for-you foods,pharmafoods and designer foods. However, consumers prefer the term functional

foods (Love et al.,2000)

Factors contributing to interest in functional foods:

Growing health-consciousness,

Changes in lifestyle,

Increase in income,

Sophisticated tastes,

Alluring idea of living longer and leading a high quality of life,

Liberalisation of trade &

Overwhelming scientific evidence


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Functional components and their source Health benefit

Plantsterolandsterolestersin fortified

margarines

Reducetotalandlow density

lipoprotein(LDL) cholesterol

Soluble fibre inoats Reducetotaland LDL cholesterol

Soyprotein Reducetotaland LDL cholesterol

Omega-3 fattyacidsin fatty fishR

educetriglyceride levelandheartdiseaserisk

Lycopene intomato Reduceprostatecancerrisk

Conjugatedlinoleic acidinlamb and

beef

Reduce breastcancerrisk

Probiotics in fermenteddairyproducts Support gastrointestinalhealth

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EXAMPLES OF FUNCTIONAL FOODS

Dairy :cheese,milk,yogurt

Meats, Beans & Nuts:almonds,salmon,soy,tuna,walnuts

Vegetables:broccoli,garlic,spinach,tomatoes

Fruit:blueberries,citrusfruit,cranberries,strawberries.

Grains:flaxeed,oatmeal,wholegrain

Sweet& fats:avocado,chocolate,oliveoil

Other beverages:hot cocoa,milk,red wine,tea

HEALTH BENEFITS OF SELECTED FUNCTIONAL FOOD


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Afunctional food issimilarinappearanceto,ormay bea

conventional food,it isconsumed

aspartofausualdiet,andis

demonstratedtohavephysiological benefits

and/orreducetheriskofchronic

disease beyond basicnutritional

functions.

Flaxseed,showninphoto,isanexampleofa functional food.

Flaxoilcontainsomega-3 fattyacids which isessential forbrain

development.

Anutraceutical isaproductisolatedorpurified from foods,

generallysoldinpowders,pills,and

othermedicinal formsnotusually

associated with food,anddemonstratedtohaveaphysiological

benefitorprovideprotectionagainst

chronicdisease.Herbalremediessuchas,

Echinacea supplementsarethoughtto boostthe bodysimmune

system

FUNCTIONAL FOODS & NEUTRACEUTICAL PRODUCT

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Biochemistry

Medical

science

Biology

Nutrition Immunology

Nutraceutical science

The science of nutraceuticals or functional foods is far from being

established systematically as an independent discipline. It will

probably be developed through absorbance and interdisciplinary

penetration of elements from food nutrition, immunology,

biochemistry and molecular biology

Thus, the reasons for human nutrition are:

1. The primary purpose is to take foods for promoting growth andmaintaining a healthy life: that is, food nutrition

2. A secondary reason for eating is for pleasure: that is, food flavor

3. A tertiary purpose is to modulate the biodefence system which

may lead to cure or prevention of diseases:

that is, functional foods or nutraceuticals.

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FAMILY OF FUNCTIONAL FOOD


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Agricultural & Biotech Researchers

Plant yield & hardiness,inputs

Food & Beverage Companies

Research & development

manufacturing & packaging

Ingredient suppliers

Foodprocessingresearch &

developments

synthesis & formulation

Retailers

Distribution to consumer

Source: PwC,Leveraging growth in the emerging functional foods industry: Trends and market opportunities, 2009 7

PATHWAY OF FUNTIONAL FOOD TO CONSUMERS


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FORMUATION

ENCAPSULATION

ABSORPTION

DEHYDRATION

COLONIZATION

PRODUCTION

REHYDRATION

INGESTION

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PREPARATION

HOW FUNTIONAL FOOD GET TO HUMAN DIGESTIVE

SYSTEM

Agricultural & Biotech

Researchers,Foodprocessing

research & developmentsareresponsibleto willcultivateand

processtheraw materials .

The functional foodsuchas

insulinhassuccessfully been

incorporatedintonumerous

foodslikeyoghurt,snack bars&

milk.

Inulin forinstancehasalso

beenaddedtocommercialbaby formulastopromote

healthycolonizationofcolonic

flora. Insulinisanefficacious

functionalingredientthathasa

prebiotic effectin foodmatrices


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According to Peter Jones research entitled, Putting the Best Food Forward, it is crucial

that mankind apply their knowledge in food science in order to ensure a healthier

worldwide population .

He described the ways in which the human diet has deteriorated over the past 1,000

years. Man is continuously exposed to a changing environment .

Lifestyle ,stress, society and eating habits are the factors that can affect the health of

homosapiens

He also outlined the work scientists are doing to reverse this trend, including the

development of nutrient-enriched foods, and nutraceuticals that contain concentrated

forms of important dietary compounds.

The scientist also declared the field is expected to change over the next quarter-centuryas public interest in healthier foods continues to grow.9

EVOLUTION OF MAN EATING HABITS


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BABY

TEEN

ADULT

SENIOR

10

For every stage of

our life, ournutritional needs

are different, as

well as our food

habits.

Therefore food

formulations need

to be more and

more adapted to

the true e needs of

every age group.


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It is one of the fastest growing sector.Definition:

Functional beverage can bedefinedasadrinkproductthatisnon-alcoholic,

readytodrinkandincludesinits formulationnon-traditionalingredients. Thisincludes

herbs,vitamins,minerals,aminoacidsoradditionalraw fruitorvegetableingredients,

soastoprovidespecifichealth benefitsthatgo beyondgeneralnutrition.

Sportsandperformancedrinks,energydrinks,readytodrink (RTD) teas,enhanced

fruitdrinks,soy beveragesandenhanced water,amongothers,aresomeofthe

productsegmentsrolledoutas functional beveragesinthemarketspace

In 2006,the functional beveragepercapitaconsumptionhaverisento 66.4 gallons,

whilethecarbonatedsoftdrinksectorhasadeclineintheirpercapitaconsumptionto

50.4 gallons (192.5 gallons wastheaveragepercapitaconsumptionin

2006).(Beverage World, 2008)

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Functional Beverage

Hybriddrinks ProbioticsEnergy-boosting functional

beverageproducts

With functional and sensory

benefits such as thirst quenching

ability with daily dosage of

vitamins or other nutrients

Forguthealthand boosting

naturaldefencesor

immunesystem

Example:Red Bull

Thereisanincreaseinthepresenceofenergy beverages byRed Bullandmanyothers.

Thesehighly-caffeinated,high-energydrinkshaveexplodedonthe

beveragemarketinthe United States,as wellasgloballyandgenerateda

wholenew generationofcopycatcaloricor inmanycases sweetened

beverages

Accordingtothedifferent brandsofenergydrinks,ingredientsthatserve

asstimulantsinclude:taurine, glucoronolactone, caffeine,andB vitamins,

guarana, ginseng, antioxidants , creatine amongothers. Althoughthese

ingredientshave beenapproved bytheFDA,healthexpertsstill

recommendconsumerstoreadthelabeltomake wiserchoiceof beverage

sincetheseingredientsmaynot be beneficialtoone'shealth.12


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Health experts are concerned about the ready consumption of the rising functional beverage

These beverages may not lessen or even address major health issues today such as obesity, heart disease,

and cancer that are associated with the consumption of sweetened beverages, of which, most of these

beverages are.

Some functional beverages contain ingredients that have not been sufficiently studied for health benefits,

safety, and dosage or have higher levels of a certain ingredient, like caffeine, a large amount of which is

associated with heart disease and cancer.

Thus, consumption of these beverages might lead to undesired outcomes due to unforeseen interactions.


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FUNCTIONAL FOOD IN MAURITIUS

Mauritiusismovingtowardsavoluntaryconsumptionof foodsthatarenotassociated with

increasedrisk

ofchronicdiseasesUusitalo etal (2004)

Mauritiansadoptapositiveattitudestowardshealtharereflected byashift from

unrefined oil to unsaturated oil

Butter to margarine

Increase consumption of fruits & vegetables

Full creamed milk to semi skimmed /skimmed milk

LEGISLATION OF FUNCTIONAL FOOD

Thereisnolegislative frameworkon functional foodin Mauritius.

TheFoodRegulations 1999 provides forallows foods with decreasedsodiumcontent & low calorie

foodsinsections 5 & 6 respectively.

The MauritianFood Law doesnot forbiduseofhealthclaims butany falsemisleadingordeceptiveclaim

on food labelsisprohibited (FoodRegulations 1999 section 10 )14


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JAPAN

Accor i to Japan ini tr of ealt ,La or Welfare ( ),functional foods, no n as F (Foods f pecified ealt ses) are :

rocessed foods containing ingredients t atid specific functions in addition to eingnutritious.

EUROPE

According to t e Functional Food cience in Europe project,(ILSI ):

A food can e regarded as functionalifits satisfactoril demonstrated to affecteneficiall one ormore target functions in t e ody ,beyond adequate nutritional

effects in a ay hich is relevantto eitheran improved state of health ellbeing and/orthe reduction ofrisk of disease

UNITEDSTATES

Functional foods are defined as Foods food componentthat provide a health benefitbeyond basic nutrition (IFT ,2005)

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EMERGING TRENDS OF FUNCTIONAL FOOD AT INTERNATIONAL LEVEL

The concept of functional foods is rooted in a tradition, particularly in Asia, here people have

always believed that a balanced diet and some herbal foods are therapeutic.

owever,while extensive studies in biochemistry and immunology, as well as clinicaltrials,

have been conducted on selected functional foods oringredients,the scientific features ofmosttraditional herbals remain almost unknown.

owever,the fastest growing food marketin the nited States is that of herbal-based

nutraceuticals such as ginseng, garlic and medicalmushrooms.


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Development of

functional foods

and beverages

market in USA

(www.foodconsultant.

biz/functional-

foods.htm)

Leading Functional Food

sectors by country

http://www.businessworld.in/index.php/Sci

ence-Technology/TechTalk-Functional-Foods.html


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JAPAN

Thetechnology foresightprogramsof apan,

inrecentyears,indicatetheincreasing weight

ofnutritionissuesinagricultureresearch.

ThemajortrendofthecountrysR&D

undertakingsistodesigncustom-made

functional foods fromtheperspectiveof

diseaseprevention.

apanexpectstoapplyandpopularizethese

technologicaldevelopmentsaround 2010-

2015.

apanese believethathealthisunderthe

crossinfluencesof:lifestyle,diet,exerciseand

genetic factors,anddietstructureisknownto

becloselyrelatedtodiseases,inadditionto

beingthe biggestinfluencing factorinmany

diseases.

Thus,nutrigenomics isexpectedtomakea

breakthroughcontributioninthe selectionand

designofthemostappropriateindividualized

diet.12-13 Othertopics,includinghow health

issuesenrichthe functionsofagriculture, food

safetyandgeneticallymodifiedorganism

(GMO) arealsoofgreatinteresttothe apanese

people.17


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Chinese

Torreya (nut)

Itactsonthechannelsofthelung,

stomachandlargeintestine. Itisusedtotreat

abdominalpain,drycoughs,constipationandpiles.

Lotusroot Lotusrootactsonthechannelsoftheheart,spleenandstomach. Raw lotusrootcanclearawayheat,cool

the bloodanddissipate blood.

Chinese functional foodcan beclassifiedinto:

1. dietetic Chinesedrugs (DCDs) and

2. medicateddiet fordietetictherapy (MDDT).

Dietetic Chinesedrugs (DCDs)- alsoknownas edible Chinesedrugsor medicinal

foods.

DCDsarecomposedoftwotypesofmaterials:1. Salutary foods (cereals, fruits,nuts,vegetables,seasonings, birdsandanimalsand

aquaticproducts)

Salutary food Function

millet Milletactsonthechannelsofthekidney,spleenandStomach.

Mung bean Mung beanactsonthechannelsoftheheartandstomach.

Hawthorn fruit Hawthorn fruit acts on the channels of the spleen,

stomach and liver. It enhances digestion in the

stomach, strengthens

blood circulation, removes blood stasis and expels

worms.

CHINA

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2. Herbsandanimal/insectoriginofmateria medica intraditionalchinese medicine.-

Thisisagroupofedible Chinesedrugsthatcan beconsumedas food without

prescription butareclaimedtohavetherapeutic functions basedmainlyon both

ancientmedicalpractices/observationsandmodernclinicaltrials.

Examples:

Plantorigin: Ganoderma,Rhubarb, Euphorialongan

Animalorigin: Deerhornantler,musk,pearls,donkey-hidegelatin.

MDDT referstorecipesorcuisinesmade fromDCDs, foodandcondiments. themedicateddietcan bedividedinto 11 differentcategories:

freshjuices,medicatedteas,drinks,medicated wines,decoctions,medicated

gruels,honey

extracts,medicatedcakes,medicatedpancakesandsoups (Zhang, 1990).

Healthyoralliquors/capsules (HOLC)

Healthyoralliquors/capsulesaremade fromingredientssuchas Chineseherbs,

spicesand/oranimalsthroughmodern foodandpharmaceuticalprocessing

methodssuchasextraction,isolation, formulation, bottlingorcapsulation .

used forpreventionandcureofdiseases,orhealthcareandrecovery.

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Product types Claimed health benefits

(1) Ginseng and royal

jelly liquors

Anti-ageing Stimulation

ofimmune activity

(2) Mushroom tonicliquors

AnticarcinogenicityAnti-virus

Lowering blood lipids(3) Bee pollen liquors,essence, wines, teas,etc.

Anti-ageing

(4) Ant liquors, wines,and beverages

Anti-ageingImprovementof cardiovascularfunction

SOME OF THE HEALTHY ORAL LIQUORS MARKETED IN CHINA:

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FUNCTIONAL

PRODUCT IN TAIWAN

FUNTIONS

1. Marine Ice Cream

Takevarioustypesofsearaw materialsassource,anddevelopaseriesofmarine

icecreaminordertocombinethesavorytasteandhealthconcept.

The featureoftheicecreamislow fat,low sugar,low calorieandhigh fiber

2. Seaweed functional substance used in health food

Extract from seaweed(polysaccharide and polyphonic substance),are

analyzed fortheir functionalproperties.

The functionalsubstance fromseaweed,hastheabilityofanti-virus,anti-bacteria

andregulatingimmunity

3. oyster

The fertilizedegg,sperm,egg,mulletroe,roemembrane aresourcematerial that

areused fortheiranti-oxidize, anti-melanin producing and cell proliferation

abilities.

Integratingallthesecharacteristics,may beusedasanew sourceofthehealth

food

TAIWAN

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In Taiwan the total market value of functional food reached 57 million in 2006 .those in the form of

capsules/tablets were around 25 billion NT dollars.

The most popular functional foods sold in Taiwan are;

1) chicken essence 2) herb 3) medicinal mushrooms 4)multiple vitamins 5)calcium tablets


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Anoectochilus

Hibiscus sabdariffa

Ganoderma lucidum Ganoderma tsugaeCoriolus versicolor

Squids Seaweed starfish Seahorse

Raw material used for functional food in Taiwan

Marine resources can be regarded as the treasure-house of medical articles and health

products. By using of the natural pigments from algae, shellfish or microorganism (such

as: chlorophyll, carotenoid, astaxanthine and ink sac melanin) to develop the anti-

oxidant and regulating immunity material.

Starfish, sea slaters and sea horse contain multiple function compositions that can be

developed as health food products base on the anti-inflammation or the antioxidant

ability .Furthermore a combination of the hurdle technology and traditional preserving

method is used to process the prepared mackerels and squids products


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Thetop 5 issuesare:

1). Prevention of heart disease 2)heart

disease 3) control weight 4)protection

of liver function 5) promoting bone &joint health

Thelargestcategoryisproducts for

lowering blood lipids (36 %).Fish oil &

Monascus (red koji) arethemain

activecomponentsoftheseproducts.

Thesecond mostpopular food functionispromotinghealthofgastrointestinal

tract bytheintestinal

probiotics(32%).MainlyYOGHURT that

contain bioactivelike bifidobacteria

,oligosaccharides & dietary fiber.

Protecting liver function &

modulating immune functionarethe

next 2 popularhealth functions(10.2% &

9.1%).

Oxidative stress ismajorfactorof

AGING. Soilnematodearetostudythe

antiagingeffectof functional food.

THE HEALTH ISSUES WITH WHICH TAIWANESE CONSUMERS

Diagram showing the trend in disease in Taiwan


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INDIA

Despitelow levelsofpublicawarenesscomparedto westernmarkets,

functional foodsandingredientsare findinggrowthinareasof India,

asconsumersswitchontothepromiseofhealthierfoods, beverages

andsupplements.

This coupled with growing awareness amongst consumers about

product developments in the global market is sure to drive growth insuch fermentation-based food ingredients market in the long term."

"The market has good scope of growth considering the positive

growth of the Indian food processing industry in terms of new

investments, new product development, said Mamta Wadhwa, senior

director at Frost & Sullivan, South Asia and Middle East.

Thelikesofprobiotic-fortifiedyoghurt, buttermilk,omega-3-fortifiedhealth

drinksand baby foodsare winningoverswathesof Indianconsumers,

especiallythoseinthelargeconurbationssuchas MumbaiandNew Delhi,

accordingtoanew Frost & Sullivanreport.


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Turmeric

Inthelateststudyonthiscompound,scientistsatMichigan State University foundlastmonththatcurcumin

theyellow pigmentinturmeric inhibitsthereproductionof

theherpessimplexvirusatevenlow concentrations.

Curcumins anti-inflammatorypropertiesare well

documented, butitnow turnsoutthatithasanti-malarial,

anti-HIV andanti-tumourproperties,amongahostofotherhealingeffects.

Curcumin lowers the

production of glucose in the

liver, but its effect on

muscles is not well

understood, says Suresh

Mathews, assistantprofessor at Auburn

University in the US.It would bepartof food,ofaspecificvarietycalledfunctional foods. Ina few years fromnow,manyofus

might beeatingcurcumin aspartof food. Notinthe

way Indiansuseitintheircooking, butasaspecially

formulatedadditivemeanttocontrolspecificdiseases

overlongperiodsoftime.25


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Probiotic yoghurt -

Yoghurt with specific bacteria in it

Fibre fortified bread

Cooking oil as functional food

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The concept of functional foods is often considered to have emerged in Japan in the late

1980s. However, functional foods actually have a quite long history.

In China, Japan and other Asian countries, many types of foods have traditionally been

associated with specific health benefits.

The most popular foods are :energy/sports drinks,

probiotic dairy products,

heart health spreads and ready-to-eat cereals.

Major functionality claims are for gut health (especially in Japan and Europe), heart

health (especially in the USA and Europe) , promoting natural defences, and boosting

energy levels.

PERSPECTIVE & FUTURE TRENDS OF FUNCTIONAL FOODS

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The products that have been

introduced on the market in

recent years seem to indicate

that although there is a place for

products specifically aimed atdisease reduction, there also is

a trend towards products

providing daily health benefits.

Growth of three distinct sectors.

A firstsectorwill be

productsmaking

claims

backed byextensivescientificresearch

forwhich

endorsement

iskey,especiallyin

theareaofheart

healthand

weight

management.

Asecondsector,also

withscientific backing

but focusingmoreondaily benefitclaims, will

target

enhancementof

physicalandmental

performance, with

sportsandenergy

drinks becomingevenmorepopular.

A third sector will be

focused around general

good for

you products that will

make more general

claims,based on scientific

evidence around

ingredients being

used such as probiotics

and antioxidants, but

with less

extensive research on

specific product claims.28


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Scientistsatthe Universityat Buffaloshowedrecentlythat

orange juice isahealthy foodeventodiabetics becauseofthe

presenceof flavanoids a broadcategoryofcompounds

derived fromplants. Drinkingorangejuiceis,thus,healthy, butitisnormal food.

Sridevi Devaraj and Iswarlal Jialal,professorsatthe

departmentofmedicineandpathologyat UC Davis,

studiedtheeffectoflow-calorieorangejuice fortified

withsterols,plant-basedsteroidsthatcanlowercholesterol.

They found that such orange juice reduced both

low density lipids (LDL) and C-reactive protein, a

molecule increasingly associated with

inflammation and heart disease.

Reducing both LDL and C-reactiveproteininthe

blood willreducetheriskofheartattackconsiderably

morethaneither factoralone. ecouldprobablygivesterolsasasupplement. Butit works betterasa

functional food. Studieshaveshownthat functional

foodsaregenerally betteracceptedthan

supplements, saysDevaraj.

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DEVELOPMENT IN INDIA


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Thecollagenisoneofthemostimportantstructural fibrous

proteinsinconnectivetissueofhuman body, whichhasthe

abilitytoactivatecells, woundhealedandtissuerepaired .

The fish being a majorcomponentofcollagenand

hydroxyapatide,its extracts havegainedthepatent filedin

Taiwan, United State,and China.

Normally research regarding diet and nutrition in east Asia

(china, southeast Asian countries and Japan) are based on

the nutritional status of the Taiwanese population and

strategically develop functional foods that are moreacceptable in the east Asian markets.

These new food brands are created in order to target east

Asian consumers that may differ from products in the

Western markets.

DEVELOPMENT IN TAI AN &CHINA


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A NEW PERSPECTIVE ON FUNCTIONAL FOODS

Biological Effects

-Benefitandrisk-Nutrition

-Health/disease

-Function

-Lifestage

(Does it work)

Technology

- Foodtechnology

- Productdevelopment (taste)- Biotechnology

-Food fortification

(How doyoudoit)

Food and Drinks

-Food

-Foodcomponents

-Supplements(

hatarethesourcesorcarriers)

Science base of Regulation-Definitions

-Evaluation

-Communication

(How toprotectandinformthe

consumerandencourage

innovation)

Scientific assessment-Interventionmethods

-Biomarkers

-Mechanisms

-Biomics

-Exposure

(How doyouassessit)

Target Audiences

-Scientists/Health Professionals-Governments

(Regulators/healtheconomists)

-Industry

-Educators/communicators

CONSUMER32


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CONCLUSION

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The area of functional foods is beginning to come of age. Its

adolescence will be driven by exciting new scientific

developments. However, the area of functional foods will only

grow successfully if we are able to integrate credible science

with thorough consumer understanding , uncompromised taste,

and convenience, and effective communication.

A key challenge to ensure the bright future of functional foods is

to provide solid guarantees to consumers that they can trust the

safety of functional foods and their promises abut better health,

performance, development or growth.

THANK YOU


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Perspectivesonthe 21stcenturydevelopmentof functional foods: bridging

chinese medicateddietand functional foods

Yue xu

Internationaljournalof foodscienceandtechnology 2001,36, 229-242Http://lmcfood.Dk/fileadmin/user_upload/food/dokumenter/courses/food_medici

ne_philosophy/2007_2008_course_lectures_materials/functional_foods_and_c

hinese_foods_int._Food_sci._Technol__2001__36__229-242.Pdf(27/11/2010 )

Summit background

Http://www.Functionalfoodsummit.Com/#(23/11/2010)

Http://www.Foodchem.Com/news_detail/newsid=59f5c376-1a59-4a5e-837c-080f082d72ae&comp_stats=comp-frontnews_list01-111.Html(25/11/2010)

Functional foods:opportunitiesand

Challenges fordevelopingcountries

By:melissa williams,eija pehu,andcatherine ragasa

Http://siteresources. orldbank.Org/intard/resources/note19_functionalfoods_w

eb.Pdf(25/11/2010)Peculiarities of global functional food market

Http://pdfcast.Org/pdf/peculiarities-of-global-functional-food-market(26/11/2010)

Functional foods and ingredients booming in india

Bystaffreporter, 29-jul-2009

Http://www.Nutraingredients.Com/consumer-trends/functional-foods-and-

ingredients-booming-in-india(27/11/2010)

REFERENCES

functional food in eastern part of the world

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