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Regulation Of Functional Foods And Nutraceuticals

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Regulation of Functional Foods and Nutraceuticals

Regulation of Functional Foods and Nutraceuticals Book
Author : Clare M. Hasler
Publisher : John Wiley & Sons
Release : 2008-02-28
ISBN : 047027641X
Language : En, Es, Fr & De

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Book Description :

Regulation of Functional Foods and Nutraceuticals: A Global Perspective offers a comprehensive resource for information on regulatory aspects of the growing and economically important functional food industry. Regulatory systems and definitions of key terms-food, supplement, drug, etc-vary from country to country. A thorough understanding of laws and regulation within and among key countries with regard to functional foods, herbal extracts or drugs, and nutritional supplements is critical to the direction of food companies that are developing products for these markets. International experts with legal and/or scientific expertise address relevant topics from quality issues, to organic foods to labeling. Innovative product development within the framework of existing regulations will be addressed in individual chapters. Overview chapters will discuss global principles, inter-country trading issues, and present a comparison of the laws and regulations within different countries graphically. A "must-have" handbook for research professionals, management, and marketing strategists in the worldwide functional foods/nutritional supplements business. Food technicians and engineers responsible for manufacturing quality in this industry should add it to their library to ensure that they have a thorough knowledge of the applicable legal requirements. The book will also serve as an indispensable shelf reference for lawyers in the food industry and government health professionals with regulatory responsibilities.

Nutraceutical and Functional Food Regulations in the United States and Around the World

Nutraceutical and Functional Food Regulations in the United States and Around the World Book
Author : Debasis Bagchi
Publisher : Academic Press
Release : 2014
ISBN : 9780124058705
Language : En, Es, Fr & De

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Book Description :

This fully revised and updated edition begins with insights into the scope, importance and continuing growth opportunities in the nutraceutical and functional food industries and explores the latest regulatory changes and their impacts. The book demonstrates the global scenario of the acceptance and demand for these products and explores the regulatory hurdles and claim substantiation of these foods and dietary supplements, as well as addressing the intricate aspects of manufacturing procedures. As the public gains confidence in the quality of these products based on sophisticated quality control, a broad spectrum of safety studies and GRAS, peer-reviewed publications and cutting-edge human clinical studies have emerged. An increasing number of additional populations around-the-world now recognize the efficacy and functions of nutraceuticals and functional foods as established by those scientific research studies. As a result, a number of structurally and functionally active novel nutraceuticals and several new functional beverages have been introduced into the marketplace around the world. Features fully revised and updated information with current regulations from around the world, including GRAS status and DSHEA regulators Offers 45% new content including three new chapters -NSF: Ensuring the Public Health and Safety Aspects of Nutraceuticals and Functional Foods; Role of the United States Pharmacoepia in the Establishment of Nutraceuticals and Functional Food Safety; An Overview on the New Dietary Ingredient (NDI) and Generally Recognized as Safe (GRAS) Status, and the addition of cGMP regulations for dietary supplements Includes insight into working with regulatory agencies, processes and procedures Provides a link to the contact information for most regulatory bodies for readers wishing to gain further knowledge

Developing New Functional Food and Nutraceutical Products

Developing New Functional Food and Nutraceutical Products Book
Author : Debasis Bagchi,Sreejayan Nair
Publisher : Academic Press
Release : 2016-09-19
ISBN : 0128027797
Language : En, Es, Fr & De

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Book Description :

Developing New Functional Food and Nutraceutical Products provides critical information from conceptualization of new products to marketing, aiming to present a solid understanding of the entire process through detailed coverage of key concepts, namely innovation, regulation, manufacturing, quality control, and marketing. Chapters provide insights into market and competitive analysis, product design and development, intellectual property, ingredient sourcing, cost control, and sales and marketing strategies. Examines key considerations in product development Provides a streamlined approach for product development Addresses manufacturing and quality control challenges Includes key lessons for a successful product launch and effective marketing

Functional Foods Nutraceuticals and Natural Products

Functional Foods  Nutraceuticals and Natural Products Book
Author : Dhiraj A. Vattem,Vatsala Maitin
Publisher : DEStech Publications, Inc
Release : 2015-10-06
ISBN : 1605951013
Language : En, Es, Fr & De

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Book Description :

Bioactive ingredients in foods and their pharmacological and health effects. Functional foods and bioactives of microbial, plant and animal origin, including probiotics, herbs, spices, vegetables, specialty fruits, seafood and milk components. Impact on the microbiome, emerging metabolic pathways and prevention of chronic and infectious diseases.Techniques for functional food development and evaluation.Regulatory and safety considerations. This volume presents basic and advanced technical information on the sources, mechanisms and safety of food bioactives in the etiology and prevention of chronic and infectious diseases. In this context, it offers details useful not only for understanding but also improving the functionality of foods. It reviews advances in multiple phytochemicals and food ingredients known for positive effects on human physiology, including interactions with the human microbiome. Metabolomic and proteomic techniques are explored as ways of improving the understanding of mechanisms of action, and increasing the therapeutic effectiveness of selected food ingredients. Special attention is given to chemistry, molecular structure and pharmacological effects of bioactive ingredients. Bioactives from a wide range of foods are investigated, including pro- and prebiotics, fungi, yeasts, herbs, spices, fruits, vegetables, seafood and many more. The text provides systematic information needed to develop and validate commercial products incorporating functional ingredients.

Regulation of Functional Foods and Nutraceuticals

Regulation of Functional Foods and Nutraceuticals Book
Author : Clare M. Hasler
Publisher : Wiley-Blackwell
Release : 2005-04-11
ISBN : 9780813811772
Language : En, Es, Fr & De

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Book Description :

Regulation of Functional Foods and Nutraceuticals: A Global Perspective offers a comprehensive resource for information on regulatory aspects of the growing and economically important functional food industry. Regulatory systems and definitions of key terms-food, supplement, drug, etc-vary from country to country. A thorough understanding of laws and regulation within and among key countries with regard to functional foods, herbal extracts or drugs, and nutritional supplements is critical to the direction of food companies that are developing products for these markets. International experts with legal and/or scientific expertise address relevant topics from quality issues, to organic foods to labeling. Innovative product development within the framework of existing regulations will be addressed in individual chapters. Overview chapters will discuss global principles, inter-country trading issues, and present a comparison of the laws and regulations within different countries graphically. A "must-have" handbook for research professionals, management, and marketing strategists in the worldwide functional foods/nutritional supplements business. Food technicians and engineers responsible for manufacturing quality in this industry should add it to their library to ensure that they have a thorough knowledge of the applicable legal requirements. The book will also serve as an indispensable shelf reference for lawyers in the food industry and government health professionals with regulatory responsibilities.

Nutraceutical and Functional Food Processing Technology

Nutraceutical and Functional Food Processing Technology Book
Author : Joyce I. Boye
Publisher : John Wiley & Sons
Release : 2015-01-27
ISBN : 1118504941
Language : En, Es, Fr & De

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Book Description :

For several years, the food industry has been interested in identifying components in foods which have health benefits to be used in the development of functional food and nutraceutical products. Examples of these ingredients include fibre, phytosterols, peptides, proteins, isoflavones, saponins, phytic acid, probiotics, prebiotics and functional enzymes. Although much progress has been made in the identification, extraction and characterisation of these ingredients, there remains a need for ready and near-market platform technologies for processing these ingredients into marketable value-added functional food and nutraceutical products. This book looks at how these ingredients can be effectively incorporated into food systems for market, and provides practical guidelines on how challenges in specific food sectors (such as health claims and marketing) can be addressed during processing. Nutraceutical and Functional Food Processing Technology is a comprehensive overview of current and emerging trends in the formulation and manufacture of nutraceutical and functional food products. It highlights the distinctions between foods falling into the nutraceutical and functional food categories. Topics include sustainable and environmentally-friendly approaches to the production of health foods, guidelines and regulations, and methods for assessing safety and quality of nutraceutical and functional food products. Specific applications of nutraceuticals in emulsion and salad dressing food products, beverages and soft drinks, baked goods, cereals and extruded products, fermented food products are covered, as are novel food proteins and peptides, and methods for encapsulated nutraceutical ingredients and packaging. The impact of processing on the bioactivity of nutraceutical ingredients, allergen management and the processing of allergen-free foods, health claims and nutraceutical food product commercialization are also discussed. Nutraceutical and Functional Food Processing Technology is a comprehensive source of practical approaches that can be used to innovate in the nutraceutical and health food sectors. Fully up-to-date and relevant across various food sectors, the book will benefit both academia and industry personnel working in the health food and food processing sectors.

Bioprocesses and Biotechnology for Functional Foods and Nutraceuticals

Bioprocesses and Biotechnology for Functional Foods and Nutraceuticals Book
Author : Fereidoon Shahidi,Jean-Richard Neeser,J. Bruce German
Publisher : CRC Press
Release : 2004-03-04
ISBN : 0824757165
Language : En, Es, Fr & De

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Book Description :

This reference compiles a broad spectrum of perspectives from specialists in academic, governmental, and industrial research settings to demonstrate the influence of biochemistry and biotechnological applications on functional food developments. Focusing on topics not covered in depth in other texts on the subject, the book analyzes the nutritional and physiological benefits of functional foods, the effect and development of active ingredients in functional foods, and consumer and regulatory issues that will influence biotechnological advancements in the food industry. It also Illustrates the expanding role of functional foods and nutraceuticals in the promotion of human health.

Nutraceuticals and Functional Foods in Human Health and Disease Prevention

Nutraceuticals and Functional Foods in Human Health and Disease Prevention Book
Author : Debasis Bagchi,Harry G. Preuss,Anand Swaroop
Publisher : CRC Press
Release : 2015-10-15
ISBN : 1482237229
Language : En, Es, Fr & De

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Book Description :

Functional foods and nutraceuticals, dietary supplements, and natural antioxidants have established their potential roles in the protection of human health against disease. Nutraceuticals and Functional Foods in Human Health and Disease Prevention examines the benefits, efficacy, and success of properly designed nutraceuticals and functional foods in human health and their possible application in disease prevention. The book demonstrates diverse disease pathophysiology and how nutraceuticals and functional food can be used to combat and prevent disease. The book discusses global food habits and trends, safety and toxicology, and how food addiction or overindulgence of food can lead to a variety of disease states. It then highlights how supplements help in disease prevention. Although a significant number of nutraceuticals and functional foods have demonstrated their efficacy, a large number of supplements are still surviving on false claims. Therefore, the editors underscore risks and benefits, and why government regulatory agencies are so critical of these nutraceutical supplements. With the global nutraceuticals market expected to reach $204.8 billion by 2017, what once seemed a very niche sector has become big business. An overview of nutraceuticals and functional foods and their application in human health, this book exhaustively covers antioxidants, functional foods, and nutraceuticals in human health and disease prevention. With contributions from experts and pioneers, the book gives insight into the role of functional foods in optimal diet and exercise.

Genomics Proteomics and Metabolomics in Nutraceuticals and Functional Foods

Genomics  Proteomics and Metabolomics in Nutraceuticals and Functional Foods Book
Author : Debasis Bagchi,Anand Swaroop,Manashi Bagchi
Publisher : John Wiley & Sons
Release : 2015-08-18
ISBN : 1118930436
Language : En, Es, Fr & De

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Book Description :

Functional foods and nutraceuticals have received considerable interest in the past decade largely due to increasing consumer awareness of the health benefits associated with food. Diet in human health is no longer a matter of simple nutrition: consumers are more proactive and increasingly interested in the health benefits of functional foods and their role in the prevention of illness and chronic conditions. This, combined with an aging population that focuses not only on longevity but also quality of life, has created a market for functional foods and nutraceuticals. A fully updated and revised second edition, Genomics, Proteomics and Metabolomics in Nutraceuticals and Functional Foods reflects the recent upsurge in "omics" technologies and features 48 chapters that cover topics including genomics, proteomics, metabolomics, epigenetics, peptidomics, nutrigenomics and human health, transcriptomics, nutriethics and nanotechnology. This cutting-edge volume, written by a panel of experts from around the globe reviews the latest developments in the field with an emphasis on the application of these novel technologies to functional foods and nutraceuticals.

Clinical Aspects of Functional Foods and Nutraceuticals

Clinical Aspects of Functional Foods and Nutraceuticals Book
Author : Dilip Ghosh,Debasis Bagchi,Tetsuya Konishi
Publisher : CRC Press
Release : 2014-08-29
ISBN : 1466569107
Language : En, Es, Fr & De

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Book Description :

In the last three decades, revolutionary achievements have taken place in nutraceutical and functional food research including the introduction of a number of cutting-edge dietary supplements supported by human clinical trials and strong patents. Novel manufacturing technologies including unique extraction processes, bioavailability improvements through delivery technologies such as nanotechnology, and innovative packaging have been critical steps for their successful positioning in the marketplace and consumer acceptance worldwide. Nonetheless, mixed messages have emerged from both the scientific community and the media concerning the potential benefits of foods and nutrients in the treatment and prevention of disease. This confusion, in addition to existing marketed products making questionable health claims, have led health practitioners and consumers to become skeptical about nutritional claims of new and emerging food products. Clinical Aspects of Functional Foods and Nutraceuticals provides an extensive overview of the clinical aspects of functional foods and nutraceuticals. It contains information on both nutritional challenges and potential health benefits of functional foods and nutraceuticals. In addition to exploring the underpinning science, the book also focuses on food innovation, functional foods in human health, food–drug interactions, functional foods in medicine, the seed-to-clinic approach, global regulatory frameworks, challenges, and future directions. The book provides an essential overview of the clinical aspects surrounding functional foods and nutraceuticals for key stakeholders, drawing links between areas of knowledge that are often isolated from each other. This form of knowledge integration will be essential for practice, especially for policy makers and administrators.

Flavor Development for Functional Foods and Nutraceuticals

Flavor Development for Functional Foods and Nutraceuticals Book
Author : M. Selvamuthukumaran,Yashwant V Pathak
Publisher : CRC Press
Release : 2019-09-23
ISBN : 0429894201
Language : En, Es, Fr & De

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Book Description :

In a finished nutraceutical product, flavors play an integral role. Flavor Development for Functional Foods and Nutraceuticals is about the crucial role added flavors play in any nutraceutical product. It describes the various extraction techniques that are being adopted for manufacturing flavors from natural raw materials. Yield and retention of aromatic components during several extraction methods and flavor encapsulation techniques for thermal degradable food components are discussed. Advanced methods of flavor extraction techniques like supercritical C02 extraction are emphasized. The safety and quality aspects of flavor incorporation in food processing industries are reviewed with respect to international regulations. The importance of flavor in the nutraceuticals industry is also discussed. In addition, the book stresses the functional value and organoleptic acceptability towards product optimization/formulation. Features: Explains how flavors play an integral role in a finished nutraceutical product Describes the various extraction techniques that are being adopted for manufacturing flavors from natural raw materials Covers flavor encapsulation techniques for thermal degradable food components Provides an introduction to the history of how some natural flavor ingredients, botanicals, and extracts were used in ancient times in Ayurveda and herbal medicine This is an ideal reference book for the flavor chemists, food scientists, nutraceutical formulators, and students and academicians who are working in the area of nutraceutical, supplement, and functional food development and provides very useful information to help them select appropriate flavors for their products. Also available in the Nutraceuticals: Basic Research/Clinical Applications Series: Flavors for Nutraceuticals and Functional Foods, edited by M. Selvamuthukumaran and Yashwant Pathak (ISBN: 978-1-1380-6417-1) Antioxidant Nutraceuticals: Preventive and Healthcare Applications, edited by Chuanhai Cao, Sarvadaman Pathak, Kiran Patil (ISBN 978-1-4987-3703-6) Food By-product Based Functional Food Powders, edited by Özlem Tokuşoğlu (ISBN 978-1-4822-2437-5)

Nutraceuticals and Functional Foods

Nutraceuticals and Functional Foods Book
Author : Satinder Kaur Brar,Kaur Dhillon Kaur,Gurpreet S. Dhillon
Publisher : Nova Science Pub Incorporated
Release : 2014-01-01
ISBN : 9781629487830
Language : En, Es, Fr & De

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Book Description :

Most foods are considered functional in terms of providing nutrients and/or energy to sustain basic life, but nutraceuticals and functional foods are defined dietary foods that prevent or reverse a diseased state. Nutraceuticals and functional foods are intensively researched for their role in maintaining health and prevention of diseases. Increasing public awareness of the link between diet and health has boosted the consumption of these foods to unparalleled levels, particularly in countries where the population is ageing and health care costs are rising. The science behind these foods is growing rapidly not only because of the increasing number of new substances or type of novel foods, but also the regulatory bodies requiring more and more evidence on efficacy, mode-of-action and safety. The nutraceuticals market is growing rapidly, with a 2016 forecast value of $207 billion, according to a new report available on companiesandmarkets.com. The latest trend in nutraceuticals and functional foods sector has been the recovery of nutraceuticals from discarded fruits and vegetables. For example, a wave of possible new functional ingredients is being developed by the Irish Agriculture and Food Development Authority (Teagasc), some of which are derived from waste products. One of their findings has shown that onion peels, a common by-product of food processing, have a higher antioxidant activity than their flesh. Onions are rich in quercetin, a potent antioxidant, also found in apples, berries and other vegetables. This has opened a completely new research area by deriving the potentially important nutraceuticals and functional foods in much higher concentrations than their principal parts. In fact, this would bring in the verbatim of sustainable nutraceutical and functional food sector by putting the focus on the valuable wastes and their value-addition.

Handbook of Nutraceuticals and Functional Foods Third Edition

Handbook of Nutraceuticals and Functional Foods  Third Edition Book
Author : Robert E.C. Wildman,Richard S. Bruno
Publisher : CRC Press
Release : 2019-11-19
ISBN : 0429530617
Language : En, Es, Fr & De

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Book Description :

This handbook compiles information on novel ingredients and functional food products from leading authors in their respective areas of expertise. It provides an evidence-based and authoritative review of the prophylactic properties exerted by food components, foods, and dietary patterns. It includes information on the chemical properties, dietary sources, intakes, efficacy, health effects, and safety of each bioactive compound, functional food, or nutraceutical. This edition contains many new topics, including inflammation relief, exercised-induced immunity, Alzheimer’s disease, and dementia.

Nutraceutical and Functional Food Regulations in the United States and Around the World

Nutraceutical and Functional Food Regulations in the United States and Around the World Book
Author : Debasis Bagchi
Publisher : Academic Press
Release : 2008-07-18
ISBN : 9780080920528
Language : En, Es, Fr & De

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Book Description :

Globalization of the nutraceutical and functional food industries presents significant challenges, not the least of which is the regulatory variance between countries active in the marketplace. Nutraceutical and Functional Food Regulations in the United States and Around the World has been written by eminent experts in the field with the specific intention of addressing these important considerations. Beginning with insights into the scope, importance and growing opportunities in these industries, the book demonstrates the global scenario on the acceptance and demand for nutraceuticals and functional foods. It explores the regulatory hurdles and claim substantiation of these foods and dietary supplements, as well as the intricate aspects of manufacturing procedures. Including regulations from South America, Canada, European Union, Australia, New Zealand, Africa, Japan, Korea, China, India and Southeast Asia as well as the United States, Nutraceutical and Functional Food Regulations in the United States and Around the World provides a valuable resource for understanding the key considerations of operating in this rapidly expanding area. Overview of nutraceutical and functional food regulations around the world Discusses the important of GRAS status and DSHEA regulations Provides insight on quality manufacturing techniques, cGMP and standardized analytical techniques Includes salient features on overcoming regulatory hurdles Addresses the importance of safety, efficacy and human clinical studies for worldwide acceptance Highlights anti-terrorism safety assurance through traceability Explores the significance of intellectual property, trademark and branding on marketing

A Comparative Analysis of the Regulatory Framework Affecting Functional Food Development and Commercialization in Canada Japan the European Union and the United States of America

A Comparative Analysis of the Regulatory Framework Affecting Functional Food Development and Commercialization in Canada  Japan  the European Union  and the United States of America Book
Author : Anonim
Publisher : Unknown
Release : 1996
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

A growing consumer awareness of nutrition and interest in health promotion is increasingly manifested through consumption of particular foods and dietary supplements believed to contribute to good health and/or to have some therapeutic value. Many of these food products are becoming commonly known as nutraceuticals or functional foods. This study is a comparative analysis of the opportunities and constraints inherent in the existing regulatory frameworks affecting functional foods in Canada, the United States, the European Union, and Japan. The analysis is intended to serve two fundamental purposes: to form the basis for a determination of the best regulatory system for Canada for the advancement of functional foods; and to lead to establishment of a vehicle for industry-government collaboration to bring about the regulatory change required to establish an optimal system, in order to achieve international competitiveness for Canada's food industry. Key components of the respective regulatory frameworks among the four jurisdictions studied are examined in a series of six tables covering the following: terminology; applicable legislation, regulation, and guidelines; health claim approval process and mechanisms; patent protection and confidentiality of proprietary information; product labelling; and compliance, enforcement, and penalties.

Functional Foods

Functional Foods Book
Author : R. Chadwick,S. Henson,B. Moseley,G. Koenen,M. Liakopoulos,C. Midden,A. Palou,G. Rechkemmer,D. Schröder,A. von Wright
Publisher : Springer Science & Business Media
Release : 2013-03-09
ISBN : 366205115X
Language : En, Es, Fr & De

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Book Description :

The Europiiische Akademie is concerned with the study of scientific and technolog ical advances for the individual, society and the natural environment. The work of the academy is interdisciplinary drawing on relevant academic disciplines so far as they can inform the debate on consequences and suggest solutions. This book is dedicated to the issue of Functional Foods, a rather topical issue with important ramifications for the overall quality of life. It is the result of the Europiiische Akademie's working group "Functional Foods" which worked from January 2001 to June 2003. Since the times of Hippocrates, we view "food as our medicine, and medicine as our food"; a view that is confirmed by nowadays science which agrees that diet is related to health, well-being and the prevention of disease. At the same time, food related diseases have reached epidemic proportions in western societies while obe sity is spreading rapidly in all parts and strata of modern society. The cost for the health system is significant while the reduction in quality of life is immeasurable.

The Functional Foods Revolution

The Functional Foods Revolution Book
Author : Julian Mellentin,Michael Heasman
Publisher : Routledge
Release : 2014-10-14
ISBN : 1136534040
Language : En, Es, Fr & De

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Book Description :

Foods that promote human health - 'functional foods' or nutraceuticals - have caught the imagination of the global food industry. All the household-name companies are developing them as a key driver in their global strategies. They see the prospect of new markets and bigger margins, but the issues presented are fraught with complexity and difficulties. Distinguishing hype from real hope, the authors of this handbook explain the dilemmas and contradictions the industry faces. They present a wealth of detailed marketing, food policy and regulatory material from the leading markets world-wide and show how the hopes of the industry, and the consumer, may be dashed. The solution they offer is radical - nothing less than a new business model of what they term a healthful company.

Nutraceuticals in Veterinary Medicine

Nutraceuticals in Veterinary Medicine Book
Author : Ramesh C. Gupta,Ajay Srivastava,Rajiv Lall
Publisher : Springer
Release : 2019-05-21
ISBN : 3030046249
Language : En, Es, Fr & De

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Book Description :

This unique work compiles the latest knowledge around veterinary nutraceuticals, commonly referred to as dietary supplements, from ingredients to final products in a single source. More than sixty chapters organized in seven sections collate all related aspects of nutraceutical research in animal health and disease, among them many novel topics: common nutraceutical ingredients (Section-I), prebiotics, probiotics, synbiotics, enzymes and antibacterial alternatives (Section-II), applications of nutraceuticals in prevention and treatment of various diseases such as arthritis, periodontitis, diabetes, cognitive dysfunctions, mastitis, wounds, immune disorders, and cancer (Section-III), utilization of nutraceuticals in specific animal species (Section-IV), safety and toxicity evaluation of nutraceuticals and functional foods (Section-V), recent trends in nutraceutical research and product development (Section-VI), as well as regulatory aspects for nutraceuticals (Section-VII). The future of nutraceuticals and functional foods in veterinary medicine seems bright, as novel nutraceuticals will emerge and new uses of old agents will be discovered. International contributors to this book cover a variety of specialties in veterinary medicine, pharmacology, pharmacognosy, toxicology, chemistry, medicinal chemistry, biochemistry, physiology, nutrition, drug development, regulatory frameworks, and the nutraceutical industry. This is a highly informative and carefully presented book, providing scientific insight for academia, veterinarians, governmental and regulatory agencies with an interest in animal nutrition, complementary veterinary medicine, nutraceutical product development and research.

Innovation in Healthy and Functional Foods

Innovation in Healthy and Functional Foods Book
Author : Dilip Ghosh,Shantanu Das,Debasis Bagchi,R.B. Smarta
Publisher : CRC Press
Release : 2012-09-24
ISBN : 1439862672
Language : En, Es, Fr & De

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Book Description :

The focus of food science and technology has shifted from previous goals of improving food safety and enhancing food taste toward providing healthy and functional foods. Today’s consumers desire foods that go beyond basic nutrition—foods capable of promoting better health, or even playing a disease-prevention role. To meet this need for innovation, academic research must be combined with the development and commercialization strategies of industry. Innovation in Healthy and Functional Foods brings together this knowledge, with contributions from experts in biological science, food science, engineering, marketing, regulation, law, finance, sustainability, and management. Focusing on functional foods that have components added—such as omega-3, probiotics, and protein—to provide health benefits, this book presents various aspects of the innovation process. These include consumer insights, trends in developed and developing markets, and technological advances in functional foods and ingredients. It also addresses the key drivers of food industry innovation—affordability, sustainability, and tightening government regulations. Chapters cover characteristics of various markets around the world; consumer perception; food processing, packaging, and ingredients; innovation in functional ingredients; and functional ingredient delivery. Given the importance and challenges of getting functional food products into the marketplace, this book also covers the business aspects of innovation in food science, including marketing, financial implications, and commercial feasibility. Additionally, contributors provide insights into future trends, such as food tourism, nanotechnology, sustainability, and globalization. Bringing together expertise from academia and industry, this text provides an overview of contemporary food science, with wisdom and know-how in both innovation and commercialization, placing functional foods in a broader context for readers.