Innovation in Healthy and Functional Foods: 1st Edition (Hardback) book cover

Innovation in Healthy and Functional Foods

1st Edition

Edited by Dilip Ghosh, Shantanu Das, Debasis Bagchi, R.B. Smarta

CRC Press

616 pages | 68 B/W Illus.

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Hardback: 9781439862674
pub: 2012-09-24
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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.


"… 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

Table of Contents


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


About the Editors


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 Dasworks 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 Bagchiis 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. Smartais 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.

Subject Categories

BISAC Subject Codes/Headings:
HEALTH & FITNESS / Diet & Nutrition / General
MEDICAL / Nutrition