Nutraceuticals

A Reference Resource List

Compiled by Emerson Library Staff

2003-2006

 

 

2003 Journal Citations:

 

Ahmed, Andaleeb.  “Force and Function: Energy Foods Take Off.”  (2003) Food Product Design Supplement (13) 7:41-42, 44, 46-47, 49.

Energy is needed to help people survive in the fast pace society.  Popular functional foods have increased in the market and offer convenience, great taste, nutrition, and energy.  The energy food market is supposed to grow by 39 percent between 2001 and 2006, according to Mintel International Group Ltd.  The author discusses building blocks, soy ingredients, the use of healthy fats, fuel for the body, fortifying micronutrients, and herbal energizers.

 

Crowley, Richard.  “Analyzing This and That: Developing New Analytical Methods.”  (2003) Food Product Design Supplement (13) 7:59-60, 63-67.

Consumers have increased their demand for functional foods and nutraceuticals.  Because of this, scientific and regulatory requirements are needed to back up claims for content, quality, and consistency.  In July, the FDA proposed new regulations for the use of qualified health claims.  The author discusses that a method needs to be developed that would be essential for the completion of the analytical study.  The author discusses an analytical overview of chemistry, nutrient analysis, components of method validation, functional components in an analysis, and how good science is needed for the global community.

 

Deis, Ronald C., Ph.D.  “What in a Claim: Labeling Functional Foods.”  (2003) Food Product Design Supplement (13) 7:15-16, 19-20, 22-23.

The FDA announced in August a five part action plan called, “Protecting and Advancing America’s Health: A Strategic Plan for the 21^st Century.”  The author describes what the five parts to the plan are.  A big part of the plan deals with food.  The author discusses the health claims and food labeling as well as the FDA’s responses.  He discusses what a qualified health claim is and why it is qualified.  A chart is included of NLEA-Authorized Claims and their citation (21CFR).  Another chart is included for qualified claims, their docket number, and date.  A chart for authoritative statement claims and their docket number is also included.

 

Hazen, Cindy.  “Formulating Function Into Beverages.”  (2003) Food Product Design (12) 10: 37-38, 41-42, 45-46, 48, 51-52, 54, 57-59, 61, 63-64, 66, 68, 70.

It used to be that beverages were pretty basic and did not have much added for ingredients.  However, today the functional beverages are one of the fastest growing segments in the food industry.  The Nutritional Outlook Online reports that healthy drinks grew by 31 percent in 2002.  The author discusses milk products, soy, water, minerals, fruits, vegetables, botanicals, fiber, energy drinks, sweeteners, and some of the FDA regulations for the functional-beverage market for food and medicine.

 

Hazen, Cindy.  “Unveiled: Secrets of Masking Flavors.”  (2003) Food Product Design Supplement (13) 7: 69-70, 73-74, 76-79.

Meal-replacements, energy bars, and sports drinks are huge in the marketplace.  Consumers want quick and nutritional foods that fit their fast lifestyle.  Consumers want different things such as low carbs, low protein, or low fat products.  Companies are working to meet demand and to make the foods taste good.  The author discusses the science of taste, the importance of balancing flavors, and functional ingredients that mask flavors.  Some flavors can have functions too and just because a food is good for you does not mean that it has to taste bad.

 

Luff, Steven.  “What a Teen Wants.’  (2003) Food Product Design Supplement (13) 7:25-26, 28-30.

Functional foods are a very hot item in the food industry today.  Functional foods have added ingredients that have a performance benefit or enhancement.  They are the fastest growing segment in the food industry.  Global sales are at $57 billion and have an annual growth rate of 10 percent per year.  Mintel International Ltd. reports that U.S. teens spend $15 per year on fast food.  Mintel estimates that teens also influence family spending between $43 billion to $50 billion.  The author discusses parental influence, teens that influence teens, performance products, convenient foods, appearances, flash, function, and how the teen market is very volatile.

 

Miraglio, Angela M., R.D.  “Nutrient Stability Overview.”  (2003) Food Product Design Supplement (13) 7:80-82.

Over the past one hundred years, nutrient stability and bioavailability in foods have been an issue.  The knowledge of course has expanded.  The author discusses functional foods and challenges product developers face.  She discusses elementary issues, prevention, adding vitamins and minerals, some of the latest ingredients that are found in supplements, and formulating tips.

 

Rudolph, Marvin J., Ph.D.  “Nutraceutical Food Ingredients: Function for the Future.”  (2003) Food Product Design Supplement (13) 7:5-6, 9-10, 12-13.

Stephen L. DeFelice, M.D. coined the term “nutraceuticals” in 1989.  He is now the head of the Foundation for Innovation in Medicine in Cranford, NJ.  He used the term nutraceuticals for “foods fortified with ingredients that provide an inherent improvement in health and/or performance beyond their normal food value.”  The author discusses the baby boom generation and their effect on the increasing demand for nutraceutical or functional foods.  The author also discusses green foods and their prevention in cancer and Omega-3 LCPUFAs, and calcium. 

 

Williams, Vanessa Selene.  “Safety First.”  (2003) Food Product Design Supplement (13) 7:51-54, 56-57.

Food manufacturers have fortified certain foods with vitamins and minerals for years.  Because of this, food manufacturers have a responsibility to ensure that they protect the consumer by making sure that the foods don’t contain toxic amounts of ingredients.  They should also teach consumers about potential interactions and harmful side effects.  The author discusses food or supplement and the FDA’s confusing jurisdiction over the functional food industry.  The author also discusses safety for the consumers.  Mineral malefactors include calcium, iron, vitamin A, isoflavones, vitamin D, and fiber.  The author also discusses consumer’s false sense of security for botanical ingredients.  More information from the FDA on warnings and safety information for dietary supplements can be found at www.cfsan.fda.gov/~dms/ds-warn.html.

 

2004 Journal Citations:

 

Boutin, Robert.  “Nutraceuticals - New Life for Old Confections?”  (2004) Manufacturing Confectioner (84) 5:35-44.

The author defines confections, nutraceuticals, and functional foods.  He discusses the health of the markets, raising product value without raising costs, and what is new in nutraceuticals.  He also defines the following as what motivates people to purchase healthy products such as managing total health, managing conditions, reducing risk, and following doctor’s advice.  The author discusses new product applications, chocolate, and other confections.  He includes a table of nutra-confections that has the type, products, manufacturer, and additives.  Technical aspects include temperature effects on ingredients, compatibility of ingredients, solubility, texture development, and shelf life considerations.  He also discusses technical considerations, ingredient deactivation, and cost factors in development.  Included is a table of medicinal and psuedo (drug) confection type products, which includes type, products, manufacture, and additives.  Included also is a nutraceutical guide, which includes the name, the benefits, and the side effects.

 

Metlon, Laurence D.  “Phytochemical Functional Foods.”  (2004) Food Technology in New Zealand (39) 4: 30.

This is a book review of Phytochemical Functional Foods.  It is published by CRC Press, Woodhead Publishing 2003 and is edited by Ian Johnson and Gary Williamson.  The ISBN number is 0-89493-1754-1 and costs $205.

 

O’Donnell, Claudia Dziuk.  “Functional Futures.”  (2004) Prepared Foods (173) 4: NS2-NS4, NS6, NS8-NS9.

The author discusses the 2004 Prepared Foods survey on functional foods.  Included are new products that are on the market and tables of responses from food and nutritional companies.  The author also discusses the opportunities that are available with functional foods.

 

Ohr, Linda Milo.  “Nutraceuticals & Functional Foods: Fortifying with Fiber.”   Food Technology (58) 2:71-75.

The author discusses dietary fiber and some of the different health benefits of it that is supported by research.  Some of the health benefits include cardiovascular health, gastrointestinal health, weight management, and cancer.  The author also discusses inulin, fructooligosaccharides, sources of fiber (such as amaranth, barley, flaxseed, oats, and rice), arabiogalactan, gums, resistant starch, lignins, and polydextrose.  More information can be found at www.ift.org.

 

Ohr, Linda Milo.  “Nutraceuticals & Functional Foods: Powerful Produce.”  Food Technology (58) 5:65-68.

Produce gives people a variety of health benefits.  The author discusses some of the nutritional benefits of apples, broccoli, blueberries, cherries, grapefruit, raisins, spinach, onions, tomatoes, and strawberries.  She also discusses some of the health benefits for coronary health, bone health, and prostate cancer.

 

Ohr, Linda Milo.  “Nutrition in a Nutshell.”  (2004) Food Technology (58) 1:55-56, 58-59.

Nuts are healthy for the heart.  The Food and Drug Administration has approved a qualified health claim for nuts.  The author includes the stated claim and reports that the International Tree Nut Council’s Nutrition Research and Education Foundation filed the petition.  She includes a table of the nutritional value of 100 g of whole natural nuts from the USDA.  She discusses almonds and how they increase vitamin E intake and lower cholesterol.  Ohr discusses hazelnuts and their nutrition.  At Michigan State University, scientists came up with a hazelnut meal to fortify a low fat dairy based beverage.  More information on it can be found at www.hazelnutcouncil.org/commercial/dairy-monograph.htm.  Peanuts are good for cardiovascular health and Type 2 Diabetes.  Pecans are good for intestinal health and fiber intake.  The author also discusses pistachios and walnuts.  For more information on qualified health claims, check out the following web sites: the Almond Board of California at www.almondsarein.com, California Pistachio Commission at www.pistachios.org, Hazelnut Council at www.hazelnutcouncil.org, International Tree Nut Council at http://inc/treenuts.org, International Nut Council at www.nuthealth.org, National Pecan Shellers Association at www.ilovepecans.org, Peanut Institute at www.peanut-institute.org, and Walnut Marketing Board at www.walnut.org.

 

Roberts, William A. Jr.  “Function Follows Form.”  (2004) Prepared Foods (173) 5:21-22, 24, 26.

Included is a table on the total U.S. sales of functional foods from 1999 to 2003 (amounts in millions).  In 2003, sales were $4,603 and in 1999, sales were $3,244.  The author discusses how consumers are interested in functional foods and healthier eating habits but that they are still confused or ignorant on the benefits of functional foods.   Included also is a table on typing class for the sales of functional foods by product type (in millions).  For bakery and cereals, 2003 sales were $2,223 and 2001 sales were $2,224.   Included is a table on the forecasting functional U.S. retail sales of functional foods for 2003-2008 (in millions).  In 2008, sales are projected to reach $6,404. 

 

Sloan, A. Elizabeth.  “The Top Ten Functional Food Trends 2004.”  (2004) Food Technology (58) 4: 28, 30, 32, 34, 36, 38, 40, 42, 44-48, 50-51.

The top ten functional food trends are: nutrition; counting carbohydrates; healthier kids; serious considerations of the healing power of food; must have ingredients; fizzy, fruity, and flavored; higher powdered alternatives; pace setting restaurants; naturally gourmet; and international learnings.  The author includes the following tables: the top 15 fastest growing categories; snacking frequency by age; different health problems projected growth from 2003-2013 for women; consumers interest in functional ingredients; wellness consumers who would purchase different beverages; interest in vegetarian products; and dairy product entries in Europe.

 

Steinberg, Brian.  “Food Makers Playing Up Nutrition.”  (2004) The Wall Street Journal (243) 60:B2.

Functional foods are increasing in popularity.  The author discusses some of the new products that are available to reach this new market.  In 2003, 16 percent of new foods that were introduced had claims of being “functional.”

 

Ward, Robert E., Watzke, Heribert J., Jimenez-Flores, Rafael and German, J. Bruce.  “Bioguided Processing: A Paradigm Change in Food Production.”   (2004) Food Technology (58) 5:44-48.

The authors discuss the challenge to the food industry of creating product lines that meet individual dietary needs and have more personalized nutrition.  They discuss tradition and bioguided processing, milk as a model of processed food, milk fat globular membrane, and bioguided approaches.

 

2005 Journal Citations:

Barry, Donna.  “Expecting the Unexpected.”  (May 2005) Baking & Snack – Bakers Production Manual (27) 4: 49-52.

Increased awareness and desire for functional ingredients in foods has led to many health improvements in baked goods.  Definition of exactly what functional foods are is given by Institute of Food Technologists experts from a March 2005 report entitled, "Functional Foods: Opportunities and Challenges."  With the growing amount of research and knowledge about functional ingredients that goes beyond the basic minerals, vitamins and fiber, bakers are willing to be creative and use functional ingredients to improve the health aspects of bread.  Arnold Foods was one of the first by creating a line of whole-wheat breads called Arnold Smart & Healthy that includes heart healthy bread with Omega-3 DHA/EPA.  Omega-3 fatty acids are fairly new additions to bread so it is important for bakers to know the differences between the varieties of omega-3 acids and the ways in which they are available to be included as a functional ingredient.  With the slowing of the low-carb craze has come awareness that there are good carbohydrates and there are 'bad' carbohydrates, mainly being a desire for a reduction in sugar content.  As there is good and bad carbs, there is good and bad cholesterol; many consumers are aware of this and know that soy isoflavones are positive ingredients and for bakers are easy to use in baked goods.

 

Childs, Mike and Wing, Fabian Lee.   “The Year in Print.”  (January/February 2005) Bakers Journal (65) 1:13-14, 117.

Included are articles from different trade journals and scientific publications last year about hot topics in the baking industry.  These include trans fats, low-carbohydrate, protein, fibres (or fibers), convenience, functional foods, and obesity.

 

Clemens, Roger Dr. PH and Pressman, Peter MD.  “Probiotics and Lessons Learned Vitamin C.”  (January 2005) Food Technology (59) 1:24.

Probably one of the first clinically documented functional foods was limes, oranges, and lemons used to treat scurvy.  Modern science is suggesting that there is more to citrus fruits than just antiscorbutic properties.  Future research will involve at least dosage, mode of action, genetic stability, antimicrobial resistance, health claims, and physical stability.  Research for probiotics sets the standards for understanding functional foods.

 

Flores, Alfredo.  “Cholesterol-Reducing Flavonoids Found in Citrus Peels.”  (September 2005) Agricultural Research (53) 9:16.

The byproduct of all the orange juice that Florida's citrus industry produces is 100,000's of tons of orange peels.  Usually this is sold to feed producers for minimal profit, but with new research there may be more profitable applications for this byproduct.  Orange oil residues have very high concentrates of polymethoxylated flavones (PMFs) that decrease the formation of low-density cholesterol or LDL, the 'bad' cholesterol.   This finding has led to research the nutraceutical potential of other citrus fruits.

 

Gelski, Jeff.  “Breaking with Baking Tradition.”  (May 2005) Baking & Snack – Bakers Production Manual (27) 4: 55-56, 58.

While the current research is expanding many bakers knowledge of functional ingredients and ingredients that directly and positively impact health, there are still un-tapped sources that recently are beginning to offer new options and opportunities to bakers.  Plant sterols are common in the European market but are new to the United States yet recently the FDA has approved a health claim for phytosterols (a.k.a. plant sterols) and some applications of sterols are already listed as GRAS.  This opens up a new ingredient for bakers to use in their attempt to create healthier products that appeal to a wide array of consumers.  Phytosterols compete with LDL or 'bad'

 

Ohr, Linda Milo.  “Nutraceuticals: Riding the Nutraceuticals Wave.”  (August 2005) Food Technology (59) 8: 95-96.

Description of some marine-based nutraceuticals that are currently growing in consumer awareness and their many benefits on human health.  Omega-3 fatty acids; cod liver and salmon liver oils like eicosapentaenoic acid (EPA), DHA, vitamins A and D; sardine and tuna oils; krill oil for its diverse health and emotional benefits; minerals; astaxanthin, a carotenoid; spirulina, an alga; chlorella; and chitosan from shellfish.

 

Wade, Marcia A.  “The Function Junction.”  (April 2005) Prepared Foods (174) 4: NS2-NS4, NS6, NS8, NS10.

This is the 2005 Research and Development Trends Survey.   The author discusses how functional foods and beverages highlight the ingredient trends, marketing and regulatory factors that make healthful benefits and product success.  Included is a table on ingredients on the rise, a table on the functional challenge

2006 Journal Citations:

 

O’Donnell, Claudia D.  “2006 New Products Annual – Bioactives: Nutritionals at the Tipping Point.”  (March 2006)   Prepared Foods, (175) 3:NS11-NS18.

Antioxidants, probiotics, glucosamine, chondroitin, carotenoids, chromium picolinate and coenzyme Q10 (CoQ10) are all considered bioactive ingredients that are either well established and finding new uses or are gaining interest for addition to food for health and wellness.  Probiotics is the most unusual of the bioactives and has recently gained attention with The Dannon company product Activia that promotes digestive system regulation with probiotics.  Glucosamine and chondroitin are becoming more prominent as people turn to natural alternatives to reduce joint pain.  Carotenoids have been on the radar for quite awhile but lutein and lycopene are of main interest recently.  Chromium picolinate and coenzyme Q10 (CoQ10) are both dietary supplements that are moving into foods.   Chromium picolinate helps control weight and diabetes and CoQ10 has shown to benefit heart disease and to slow Parkinson's disease.   Includes statistics on the number of products containing the aforementioned nutraceuticals, who purchases certain types of health-orientated foods globally, and sales of health supplements.

 

Ohr, Linda Milo.  “Joint Health.”  (January 2006)   Food Technology.  (60) 1:57-58, 60.

As the baby-boom generation in America ages, many are on the cusp of retirement; food companies are marketing specific products directly to this large consumer group's needs.  One trend is to create products that promote joint health and reduce joint pain with the inclusion of the nutraceuticals glucosamine, chondroitin sulfate, methylsulfonylmethane, cod liver oil, pomegranate extracts, sulphoraphane, conjugated linoleic acid, and rose hip extract.

 

Ohr, Linda Milo.  “Proteins Power Up.”  (February 2006)   Food Technology.  (60) 1: 55-56, 58.

Profiles of dairy proteins, soy proteins, egg protein, rice protein, pea protein, wheat protein, gelatin, their nutraceuticals uses and benefits.

 

Suszkiw, Jan.  “New Oat Boasts More Beta-Glucan for Healthier Hearts.”  (February 2006)  Agricultural Research.  (54) 2:11.

HiFi, a new oat cultivar that is high in beta-glucan, was discovered and bred at North Dakota State University in Fargo, North Dakota. 

 

This page ©2006 and previous years by AIB

Last Revised: May 31, 2006.