Functional Foods : The Consumer, the Products and the Evironment

Diet and health are subjects which always arouse interest and concern from many sources, including the media, the general public and government committees.

The recent focus of the food industry has been to develop products with positive nutritional benefits, and the latest research is documented in Functional Foods.

Informative and thought provoking, the three key areas covered are the evidence for benefit of functional food ingredients for human health, the technological challenges of incorporating such ingredients into products, and consumer and regulatory issues.

This important new book critically examines areas such as evidence for the benefit of dietary fibre, fermented dairy products and fish oils, approaches to assessing the adequacy of scientific evidence, consumer health concerns which may be addressed by functional foods, and the current regulatory position.

This unique volume, which catalogues the experience of real products, will be vital to those working in food product development, to marketeers or anyone concerned with nutrition.