特定保健用食品素材 难消化性デキストリン - institute of food .ppt

Nutrition Ingredient Trends and Opportunities: A Food Technologist’s View Keys to Successful Product Development Create foods with more real and substantiated technical points-of-difference 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) New Product Development 2004-2005 (Prepared Foods,Feb,2005) Key Trends 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 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) Safe Effective Functional FoodsIFT Expert Panel on Functional Foods (2005) ID relati