Reformulation As a Strategy for Developing Healthier Food Products : Challenges, Recent Developments and Future Prospects.

ISBN:

9783030236212

Title:

Author:

Raikos, Vassilios.

Personal Author:

Raikos, Vassilios.

Physical Description:

1 online resource (321 pages)

Contents:

Intro -- Preface -- Acknowledgments -- Contents -- Contributors -- Reformulating Foods for Health-Concepts, Trends and Considerations -- References -- Reformulation of Foods for Weight Loss: A Focus on Carbohydrates and Fats -- 1 Introduction -- 2 Reformulation of Carbohydrates -- 2.1 Strategies for Carbohydrate Reformulation -- 2.1.1 Sugar Reformulation Using Intense Sweeteners -- 2.1.2 Sugar Reformulation using Bulk Sweeteners -- 2.2 Starch and Sucrose Reformulation using Dietary Fibre -- 2.3 Effect of Reformulated Foods with Sweeteners on Weight Loss -- 2.4 Effect of Reformulated Foods with Dietary Fibre on Weight Loss -- 2.5 Limitations in Carbohydrate Reformulation -- 3 Reformulation of Foods to Reduce Fat Content -- 3.1 Fat Reduction -- 3.2 Strategies for Fat Reformulation -- 3.3 Fat Substitutes -- 3.3.1 Sucrose Fatty Acid Polyesters -- 3.3.2 Medium Chain Triglycerides (MCTs) -- 3.3.3 Coconut Oil -- 3.3.4 Diaclyglycerol -- 3.3.5 Small Particle Lipids -- 3.4 Fat Mimetics -- 3.4.1 Protein-Based Fat Mimetics -- 3.4.2 Carbohydrate-Based Fat Mimetics -- 4 Conclusion -- References -- Digestible and Non-digestible Polysaccharide Roles in Reformulating Foods for Health -- 1 Introduction -- 2 Some Questions Arising -- 2.1 Digestible and Non-digestible Carbohydrates Are Intimately Associated in Nature -- 2.2 The Relationship of Polysaccharides to Health -- 3 Approaching Reformulation -- 4 Procedural Components in a Reformulation Strategy -- 4.1 Target Health Outcomes -- 4.2 Physiological States or Intermediary Processes That Lead to Health Outcomes -- 5 Gut-Level Processes that Determine Physiological State -- 5.1 Digestion -- 5.2 Mixing -- 5.3 Diffusion -- 6 Examples of Food Properties Affecting Gut-Level Processes in the Foregut -- 6.1 Solubility/Insolubility -- 6.2 Viscosity -- 6.3 Hydration/Concentration.

6.4 Polysaccharide-polysaccharide Interaction -- 6.5 Polysaccharide-particle Interactions -- 6.6 Particle/Cell Wall/Polymer Integrity -- 6.7 Particle Effects on Diffusion -- 7 Effects of Food Structure in the Large Bowel -- 7.1 Fermentation -- 7.2 Faecal Bulking -- 8 Ingredient Options and Gut Level Effects in Healthier Food Formulation -- References -- Reformulation as a Strategy for Developing Healthier Food Products: Challenges and Recent Developments - An Industry Perspective -- 1 Introduction: The Relevance of Nutrient Profiling to Drive (Re)Formulation of Foods and Beverages and the Landscape of Nutrient Profiling Systems Used by the Food Industry -- 2 Requirements of Driving Nutritional Reformulation by the Food Industry -- 2.1 Defining Nutritional Reformulation as Company Strategy -- 2.2 Setting Tangible Nutritional Targets: Short Description of the Nestlé Nutritional Profiling System (NNPS), Its Key Features, and Development -- 2.2.1 Food Category Within Which the Product Sits -- 2.2.2 Nutrients to Limit and Nutrients to Encourage Specific to the Food Category -- 2.2.3 Target Audience of the Product and the Daily Reference Values Relevant to the Product -- 2.2.4 Serving Size as Consumed -- 2.2.5 Examples of Category-Specific Nutritional Criteria -- 2.3 Approaches to Derive to Nutritional Targets for a Nutrient Profiling System -- 2.4 Ensuring a Consistent Implementation of the Nutrient Profiling System and Harmonized Application of Nutritional Targets -- 2.5 Validation of Reformulation Efforts: The Potential Health Impact of Reformulation -- 2.6 Limitations of Nutrient Profiling Systems and the Way Forward -- 3 Case Study - How Food Science and Technology Can Support Reaching Reformulation Goals -- 4 Challenges and Future of Industrial Reformulation: An Outlook -- 5 Conclusion -- References.

Nutritional Optimisation Through Reductions of Salt, Fat, Sugar and Nitrite Using Sensory and Consumer-Driven Techniques -- 1 Introduction -- 2 Salt and Fat Reduction in Processed Meats -- 3 Nitrate Reformulation for Organic Products and Nitrate-Free Alternatives -- 4 Fat Reduction in Bakery Products -- 5 Sugar Reduction in Bakery Products -- 6 Compensatory Shelf-Life Extension Using Packaging and Processing Technologies -- 7 Conclusions -- References -- The Importance of Food Reformulation in Developing Countries -- 1 Current Landscape of Health, Wellness, and Dietary Transition in Developing Countries -- 2 Food Product Reformulation for the Developing World -- 2.1 Salt Reduction -- 2.2 Reduction of Sugar -- 2.3 Trans-Fatty Acids -- 3 Strategies for Food Reformulation in Developing Countries -- 3.1 Nutrient Profiling of Fast Food for Improving the Nutritional Profiles -- 3.2 Influencing Food Preferences of Children -- 3.3 The "Silent" Reformulation Approach of Retail Food Products -- 3.4 Policy Options of Food Reformulation -- 3.5 Maintenance of Food Composition Databases -- 4 Conclusions -- References -- Delivering Success in Practical-Based Reformulation for Health -- 1 Introduction -- 2 Mixture Designs to Reformulate -- 2.1 Case Study: Fish Batters -- 2.2 Case Study: Allergen-Free Crackers -- 3 Reduced Fat Reformulations -- 3.1 Fat Mimetics -- 3.1.1 Case Study: Reduced Fat Cheesecake -- 3.2 Reducing Fat from Butchery Products -- 3.2.1 Base Seasoning Reformulation -- 3.2.2 The Manufacturing Process -- 3.2.3 Analysis of Reformulated Butchery Product -- 3.3 Other Methods of Reducing Fat -- 3.3.1 Fat Substitutes -- 3.3.2 Multiple Emulsions -- 3.3.3 Modified Starches -- Modifying Starches -- Case Study: Modified Starch -- 4 Developing Allergen-Free Foods -- 4.1 Gluten-Free Products -- 4.2 Allergen Removal -- 5 Reducing Sugar.

5.1 Case Study: Reduced Sugar Muffins -- 5.1.1 DOE Mixture Design -- 5.1.2 Nutritional Analysis -- 6 Reformulating with 'Healthy' Ingredients -- 6.1 Seaweed Salad -- 6.2 Seaweed Pesto -- 7 Concluding Remarks -- References -- Improving Lipid Content in Muscle-Based Food: New Strategies for Developing Fat Replacers Based on Gelling Processes Using Healthy Edible Oils -- 1 Introduction -- 2 Fat Replacers Based on Gelling Processes -- 2.1 Polysaccharides as Gelling Agents -- 2.2 Proteins as Gelling Agents -- 2.3 Polysaccharide and Protein Mixes as Gelling Agents -- 3 Structured Emulsions: Emulsion Gels -- 4 Oil Bulking Agents -- 5 Application of Gelled Fat Replacers Containing Edible Oils to Improve the Lipid Content of Meat Products -- 6 Conclusions -- References -- Strategic Reformulation for Development of Healthier Food Products: Emerging Technologies and Novel Ingredients -- 1 Introduction -- 2 Fresh-Cut Fruits and Vegetables and Edible Coatings -- 2.1 Polysaccharide-Based Coatings -- 2.2 Antibrowning Agents -- 2.3 Protein-Based Coatings -- 2.4 Lipid-Based Coatings -- 2.5 Antimicrobial Edible Coatings -- 2.6 Active Packaging -- 3 Fortification: Nanofibers Used as Novel Carriers for Entrapment of Vitamin E - Other Examples -- 4 Gluten-Free Flours -- 5 Conclusion -- References -- Reformulating Bread to Enhance Health Benefits Using Phytochemicals and Through Strategic Structuring -- 1 Introduction -- 2 Green Tea Extract and Catechins -- 2.1 Stability of Green Tea Catechins During Bread Making -- 2.2 Impact of Green Tea Catechins on Bread Quality -- 2.3 Impact of Green Tea Catechins on Bread Sensory Properties -- 2.4 Health Benefits of Green Tea Catechins in Bread -- 3 Anthocyanins and Black Rice Extract Powder -- 3.1 Stability of Anthocyanins During Bread Making -- 3.2 Impact of Black Rice Anthocyanins on Bread Quality.

3.3 Health Benefits of Anthocyanin-Enriched Functional Bread -- 4 Quercetin -- 4.1 Stability of Quercetin During Bread Making -- 4.2 Impact of Quercetin on Bread Quality -- 4.3 Health Benefits of Quercetin-Enriched Functional Bread -- 5 Restructuring Bread as a Reformulation Strategy -- 6 Conclusion -- References -- Food Processing By-Products and Waste: Potential Applications as Emulsifiers and Stabilizers -- 1 Introduction -- 2 Thickeners and Viscosity Enhancers -- 3 Emulsifiers from Plant By-Products -- 4 Emulsifiers from Food By-Products -- 5 Pickering Emulsifiers -- 6 Conclusion -- References -- Improving Meat Safety Through Reformulation Strategies: Natural Antioxidants and Antimicrobials -- 1 Introduction -- 2 Natural Antioxidants -- 2.1 Short Introduction -- 2.2 Oxidation Processes in Meat Products -- 2.3 Mechanism of Action of Natural Antioxidants -- 2.4 Extraction of Natural Antioxidants -- 2.5 Natural Antioxidants for Meat Products: Reformulation Strategies -- 2.6 Limitations -- 3 Natural Antimicrobials -- 3.1 Short Introduction -- 3.2 Mechanism of Action of Natural Antimicrobials -- 3.3 Natural Antimicrobials for Meat Products: Reformulation Strategies -- 3.4 Limitations -- 4 Laws Regarding Use of Natural Ingredients in Food Processing -- 5 Conclusion -- References -- Reformulating Meat Products for Improving Nutrition and Health -- 1 Introduction -- 2 Reformulation of Meat Products -- 3 Reformulation Techniques -- 3.1 Reduction of Fat Content and Modification of Fatty Acid Profile -- 3.2 Reduction of Cholesterol Levels in Meat Products -- 3.3 Sodium Reduction in Processed Meat Products -- 3.4 Nitrite Reduction and Reductions of Calories in Meat Products -- 3.5 Incorporation of Functional Ingredients -- 3.5.1 Dietary Fibre -- 3.5.2 Polysaccharides -- 3.5.3 Protein -- 3.5.4 Herbs and Essential Oils -- 3.5.5 Vitamins and Minerals.

3.5.6 Natural Antimicrobials.

Local Note:

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2021. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

Subject Term:

Food industry and trade.

Added Author:

Ranawana, Viren.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2019

Publication Information:

Cham :

Springer International Publishing AG,

2019.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
664	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

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Summary

This work introduces the concept of reformulation, a relatively new strategy to develop foods with beneficial properties. Food reformulation by definition is the act of re-designing an existing, often popular, processed food product with the primary objective of making it healthier. In recent years the concept of food reformulation has evolved significantly as additional benefits of re-designing food have become apparent. In addition to targeting specific food ingredients that are considered potentially harmful for human health, food reformulation can also be effectively used as a strategy to make foods more nutritious by introducing essential macro- /micro-nutrients or phytochemicals in the diet. Reformulating foods can also improve sustainability by introducing "waste" (and underutilized) ingredients into the food chain. In light of these developments, reformulating existing foods is now considered a realistic and attractive opportunity to provide healthy, nutritious, and sustainable food choices to the consumers and likewise improve public health. Indeed reformulation has now become essential in many cases for redressing the health properties of foods that are popularly consumed and significantly affecting public health.
This edited volume covers aspects of food reformulation from various angles, exploring the role of the food industry, academia, and consumers in developing new products. Some of the major themes contributors address include methods of reformulating food products for health, improving the nutritional composition of foods, and challenges to the food industry, including regulation as well as consumer perception of new products. The book presents several case studies to clarify these objectives and illustrate the difficulties encountered in the process of developing a reformulated product. Chapters from experts in the field identify emerging and future trends in food product development, and highlight ways in which these efforts will help with increasing food security, improving nutrition and health, and promoting sustainable production.
The editors have designed the book to be useful for both industry professionals and the research community. This interdisciplinary approach incorporates a wide spectrum of food sciences (including composition, engineering, and chemistry) as well as nutrition and public health. Food and nutrition professionals, policy makers, health care and social scientists, and graduate students will also find the information relevant.

Author Notes

Vassilios Raikos, PhD, is a Research Fellow at the Rowett Institute at the University of Aberdeen (Scotland). His research interests lie in the interface between Food Science and Human Nutrition with particular interest in food reformulation, valorisation of secondary-products of food processing, characterisation and development of dairy products and beverage emulsions and improving the oxidative stability of vegetable oils. Dr. Raikos is a graduate of the University of Leeds (BSc in Human Genetics), University of Nottingham (MSc in Applied Biomolecular Technology) and Heriot-Watt University (PhD in Food Colloids). He has authored numerous publications in international, peer-reviewed journals, and has presented talks at several international conferences. He is also a Fellow of the Institute of Food Science and Technology (IFST) and an Associate Fellow of the Higher Education Academy.
Viren Ranawana, PhD is a Research Fellow at the Rowett Institute at the University of Aberdeen. He is a human nutritionist with a background in food and culinary sciences, and has worked in academia, food industry and hospitality. He completed his undergraduate studies in food science and technology in Sri Lanka and then his Masters and PhD in human nutrition in the UK. His research interests are in the interface between food and nutrition. His current work focuses on the use of reformulation for developing healthier foods, valorising underutilised secondary products and novel plant products for chronic disease control, and identifying factors responsible for inter-individual variations in postprandial metabolic responses. He has a particular interest in work around diabetes control and dietary fibre. His research expertise spans human intervention studies, food product development and in vitro work (chemistry and cell model based).