1st Edition

Innovation in Healthy and Functional Foods

Edited By Dilip Ghosh, Shantanu Das, Debasis Bagchi, R.B. Smarta Copyright 2013
    616 Pages 68 B/W Illustrations
    by CRC Press

    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.

    The Innovation Journey: How to Improve R&D Leverage and Speed to Market
    Dilip Ghosh, Shantanu Das, Debasis Bagchi, and Raja B. Smarta
    Innovations in Functional Food Industry for Health and Wellness
    Parigi Ramesh Kumar and V. Prakash
    Developments and Innovations in Dietary Supplements and Functional Foods
    M. L. Shankaranarayana, Jayant Deshpande, and Abhijit Bhattacharya
    Innovation in Food Safety and Regulation
    Kalpagam Polasa and B. Sesikeran
    Creating and Establishing Networks for the Commercialization of Innovations
    Leena Aarikka-Stenroos and Birgitta Sandberg

    Market and Trends
    The Regulation and Marketing of Nutraceuticals and Functional Foods in Europe: The Broader Impact of the Nutrition and Health Claims Regulation
    Patrick Coppens
    Market and Marketing of Functional Foods and Dietary Supplements in America
    Philip E. Apong
    Dairy Innovations and Market Growth in India
    Raka Saxena, A. K. Srivastava, and A. K. Singh
    Changing Global Food Consumption Patterns: An Economic Perspective
    Srikanta Chatterjee
    Influence of Regulations on the Commercialization and Marketing of Functional Foods and Nutraceuticals in Canada and the United States
    Lina Paulionis, Alex Kocenas, Manki Ho, Karen Ly, Larry McGirr, and Ilana Platt

    Consumer Perspective on Innovation versus Need
    Functional Food Trends in India
    Rekha Mallia
    New Approaches for Foods and Nutrition for the Bottom of the Pyramid (Gandhi’s Vision)
    Ashok Vaidya
    Consumer Reactions to Health Claims on Food Products
    Klaus G. Grunert and Lisa Lähteenmäki

    Technological Development on Healthy and Functional Foods
    Effect of Processing on Nutrients in Foods
    Fanbin Kong and R. Paul Singh
    Requirements for Innovative Food Packaging
    Kata Galic´
    Innovation in Iron Fortification: Is the Future in Iron-Binding Milk Proteins?
    Ashling Ellis, Vikas Mittal, and Maya Sugiarto
    Stabilization of Probiotics for Industrial Application
    Devastotra Poddar, Arup Nag, Shantanu Das, and Harjinder Singh
    Application of Radio Frequency for Military Group Ration Food Package
    K. Luechapattanaporn, Y. Wang, J. Wang, J. Tang, L. M. Hallberg,
    and C. P. Dunne
    The Interaction between Food Components and the Innovation Pipeline
    Alistair Carr
    Innovation in Technology Development with Reference to Enzymatic Extraction of Flavonoids
    Munish Puri and Madan Lal Verma
    Novel Extraction Technology for Antioxidants and Phytochemicals
    Rajshri Roy, Kerrie Close, and Dilip Ghosh

    Innovation in Functional Food Ingredients
    Advances in Milk Protein Ingredients
    Thom Huppertz and Hashmukh Patel
    Probiotics as Functional Food Ingredients for Augmenting Human Health
    Sunita Grover, Ashwani Kumar, A. K. Srivastava, and Virender K. Batish
    Omega-3 Polyunsaturated Fatty Acids: Basic and Contemporary Research Issues
    Melinda Phang, Melissa Fry, and Manohar L. Garg
    Assessment of Polyphenol-Rich Foods and Beverages on Endothelial (Vascular) Function in Healthy Humans
    Mark L. Dreher
    Traditional Understanding, Modern Science, and Usage of Herbal Medicine for Diabetes
    Dennis Chang, Srinivas Nammi, and Suzanne Grant

    Market to Innovative Products
    Drivers and Barriers for Marketing Innovative Functional Food Products
    Ruth D’Souza
    Marketing, PR, Advertising, and Media for Brand Building of Innovative Foods and Nutritional Products
    M. G. Parameswaran
    Financial Implications of Innovations
    Girish P. Jakhotiya
    Market-Focused Innovation in Food and Nutrition
    Raja B. Smarta

    Future Trends
    Innovation in Food Tourism Product Distribution
    Timothy J. Lee, Tin-Chung Huang, and Kuan-Huei Lee
    Regulations and Innovations Interphase
    D. B. Anantha Narayana
    Nano-Functional Foods: Nanotechnology, Nutritional Engineering, and Nutritionally Reductive Food Marketing
    Gyorgy Scrinis and Kristen Lyons
    Sustainability of Local Food Production: A Review on Energy and Environmental Perspectives
    Sumita Ghosh



    Dilip Ghosh is a director at Nutriconnect in Sydney, Australia, and an honorary ambassador for the Global Harmonization Initiative (GHI). He has longtime involvement in drug development (both synthetic and herbal) and functional food research and development both in academia and industry. Dr. Ghosh is a Fellow of the American College of Nutrition and is also on the editorial board of several journals. He has published more than 70 papers in peer-reviewed journals, numerous articles in food and nutrition magazines and books. His recent book, Biotechnology in Functional Foods and Nutraceuticals, was published by CRC Press in 2010.

    Shantanu Das works as a product development manager at Riddet Institute (Centre for Research Excellence in Food and Nutrition), Massey University, New Zealand. He is responsible for developing new technologies for commercial application in the food and nutrition industry. Dr. Das and his team undertake R&D projects in various areas related to functional foods, especially delivery systems of functional ingredients. His recent achievement is development of a patented technology for delivering probiotic bacteria at high concentration through shelf-stable foods, which received the Food Industry Innovation Excellence Award 2011 from the New Zealand Institute of Food Scientists and Technologists.

    Debasis Bagchi is a professor in the Department of Pharmacological and Pharmaceutical Sciences at the University of Houston, Texas. Dr. Bagchi is also the director of Innovation & Clinical Affairs of Iovate Health Sciences International Inc., Oakville, Ontario, Canada. Dr. Bagchi is a Fellow and Master of the American College of Nutrition, member of the Society of Toxicology, member of the New York Academy of Sciences, Fellow of the Nutrition Research Academy, and member of the TCE stakeholder Committee of Wright Patterson Air Force Base, Ohio. He is the associate editor of the Journal of Functional Foods and Journal of the American College of Nutrition. Dr. Bagchi is the immediate past president of the American College of Nutrition, Clearwater, Florida, and vice chairman of the International Society of Nutraceuticals and Functional Foods (ISNFF). He has 288 peer-reviewed publications, 15 books, and 15 patents.

    Raja B. Smarta is the founder and managing director of Interlink Marketing Consulting Pvt. Ltd. He is a reputed consultant and mentor for corporations in the pharmaceutical, nutraceutical, wellness, healthcare, and life science industries, as well as a corporate trainer. Dr. Smarta is a faculty member in leading management institutions including JBIMS (Bajaj Institute of Management Studies); NMIMS (Narsee Monjee Institute of Management Studies); IIM (Indian Institute of Management), Indore; and Pharmacy College, Manipal; and a guide to Ph.D. students. He is also a Fellow of the Royal Society of Arts, a Certified Member of Consultants, board member of HADSA (part of the International Alliance Dietary/Food Supplement Associations), and an editor of Nutrascope.

    "… impressed by the vast amount of information offered to the reader. … not only mentions the largest number of ingredients I have seen in a single publication of this kind, it also discusses them in-depth and well referenced. … so full of information it is a ‘must have’"
    GHI Matters, April/June 2013