طراحی وب سایت

... the 2010 global omega-3 market – just for foods and beverages and food supplements – is worth €5 ... the omega-3 sector continues to expand, according to packaged facts data packaged facts said the food, beverages and supplements figure, which excludes fish, represented a 17% rise on 2009 ... “several factors combine to create a positive growth environment for omega-3 consumer products: continued consumer willingness to purchase functional food and supplement products; expanding public awareness of omega-3 and its range of health benefits; positive mainstream and trade media reporting; developments in the regulatory environment; increased market participation by major food and beverage manufacturers ... 3bn (€900m) for dietary supplements, with much of the food and beverage figure accounted for by omega-3 fortified infant foods and formulas ... the us food and beverage sector is expected to grow 14 ... ” food v supplements packaged facts said there were advantages in gaining omega-3s in the food supply rather than the via supplementation ... “for companies operating within the omega-3 food and beverage categories, even so, the market is far from reaching its saturation point ... ” one example was high-dose fortified beverages for which technological challenges were, “expected to be overcome within the next two to five years, opening major opportunities in high-growth sectors such as functional water and sports drinks

... seaweed has tremendous potential as a source for new functional foods, according to new research published in the current issue of the journal of agriculture and food chemistry ... “more efforts are needed to fully exploit their potential for use and delivery to consumers in food products ... this research reveals its potential as a functional food, especially for vegetarians who might not consume dairy products ... australia has barely skimmed the surface of its seaweed food resources around its coast, or the potential of its algae ponds in the hot australian inland

... a report by market research group leatherhead food research has valued the global market for functional foods at us$24 ... the functional food market has also been growing significantly faster than the headline rate of growth of the global food and drink market of around 4% per year ... leatherhead said that changes in consumer diet, lifestyles, awareness and interest in health and wellbeing had helped the growth of the functional food market, with consumers looking for products with the potential to deliver health benefits ... improved research and development in ingredient exploration has also driven the category, generating innovative and diverse products, and increasing the number of new products with functional claims by as much as 28% a year ... the company conducted a survey of over 1500 consumers in the united kingdom, suggesting that functional food consumption is fairly widespread; over a quarter claiming to consume functional products daily and a fifth claiming to consume them fortnightly ... however, just under a third of consumers surveyed claim they do not (and never will) consume functional food products because they do not believe they work ... in fact, when all survey respondents were asked what would encourage them to eat more functional food products the majority stated they would like to see definitive proof, substantiated by independent science, that the product ‘does what it says on the tin’ ... leatherhead said the survey results supported the widely held view that verifiable health benefits are key to driving market growth, and that growth is more likely to come from existing consumers, rather than ‘converting’ those who do not already buy into functional food products ... leatherhead said that ability for the functional foods market to continue to grow is dependant on several factors ... “first, consumers want proof, substantiated by independent scientific research, that functional products deliver the benefits they promise,” said a release from the group

... “the high beta-glucan content enables formulations for functional food products suitable for cholesterol lowering … the high purity protein concentrate could serve as a substitute for animal and soy proteins,” said the researchers

... “the high beta-glucan content enables formulations for functional food products suitable for cholesterol lowering … the high purity protein concentrate could serve as a substitute for animal and soy proteins,” said the researchers

... there is growth potential for dark chocolate in the functional food sector, with the product carrying most of the heart health claims in the confectionery segment, says leatherhead food research ... in its new report future directions for functional foods, leatherhead values the international functional food and drink market (products making specific health claims) at $24 ... leatherhead said that although work remains to be done to substantiate some of these claims, the consumer perception of chocolate as a good mood food is growing ... for confectionery, barry callebaut is a pioneer in this area, according to the analysts, launching a functional chocolate bar containing probiotics in 2007 ... general growth for confectionery, activity has been limited for functional confectionery according to the report, which applies even within the well developed japanese market ... elsewhere in the us and western europe the category remains in its infancy, despite launches from mainstream food manufacturers such as kellogg, mars and barry callebaut, said leatherhead ... in western europe, most functional confectionery products are competing in the specialist dietetic sector rather than mainstream food market, said the analysts

... by-products from exotic fruit may represent a rich and untapped source of natural food ingredients, according to a new review ... the review, published in food research international, highlights the potential for using by-products of exotic fruit processing as natural additives for the food industry ... jesús fernando ayala-zavala from the center for food research and development in mexico ... “amongst the possible uses for these compounds that can be found in the food industry are as antioxidants (avoiding browning and lipid oxidation and as functional food ingredients), antimicrobials, flavouring, colorants and texturiser additives,” they added

... gaining a better understanding of the colloidal systems used for drug delivery mechanisms may help food scientists to develop more efficient food colloids systems, according to unilever scientists ... the review, published in lwt - food science and technology, suggests that the modern food industry faces “a stiff challenge” in devising new techniques to deliver functional ingredients without compromising the structural or sensory characteristics of food products ... however, the unilever scientists said that the field of colloidal delivery systems, which has a strong existence in the pharmaceutical arena, “can find a great deal of application in foods especially with the growing demand of functional foods ... ” dr ashok patel, from unilever r&d, the netherlands and his co-authors added that through multi-disciplinary research, knowledge and expertise can be translated from the field of drug research into the development of better food systems ... however the researchers said that the use of colloidal systems to deliver ingredients in foods “is still an infant frontier,” adding that the successful application in complex food systems “will require a collaborative effort from colloid scientists, food technologists, formulation scientists and biologists ... ” functional formulation increased interest in the links between diet and health among the consumers has led to the emergence of a specialised category of food products, commonly known as functional foods ... these products are often food products fortified with micronutrients (such as vitamins and minerals), functional ingredients from natural sources (phytochemicals), or relatively novel combination of food ingredients, such as fibre added to soft drinks, fish oil added to bread, or human gut bacterial cultures added to dairy foods ... however, the unilever scientists explained that the delivery of functional ingredients in this way can be “rather challenging

... just-food's headlines were this week dominated by the europe's largest retailers, with carrefour, tesco, ahold and delhaize all making key announcements ... in the spotlight - what are clarke's plans for tesco?as new tesco ceo philip clarke gets his feet under the table today (3 march) at the uk's largest grocer, just-food considers what his priorities may be in the coming months ... sustainability watch – eco labelling the uk's department for environment, food and rural affairs (defra) has just published research into environmental labelling which suggests a footprint-based omni-label for food is a long way off ... ben cooper asks dr tom macmillan, executive director of the food ethics council and one of the report's authors, where this leaves the debate over food eco labelling ... the just-food management briefing - functional foodsthe functional food channel is set to grow year-on-year by between 3% and 5% over the next five years

... scientists from the south china university of technology report that the technique could extend the application of gels to allow for the incorporation of heat sensitive food ingredients ... writing in the journal food chemistry, the authors said that until now, techniques have relied on heat-setting techniques to produce gelled emulsions, but noted that heat treatment of the emulsion limited the uses of the gels, due to the heat sensitivity of certain bioactive food ingredients ... “protein-stabilized emulsions are systems of great importance to the food industry … this kind of novel gel-like emulsion might exhibit great potential and be applicable in food formulations …[as a] carrier for heat-labile and active ingredients,” said the authors, led by dr fu liu from the department of food science and technology at the south china university of technology ... whey emulsions whey proteins are an important nutritional and functional food ingredient, and are extensively used in food applications, including sport beverages, meat replacement products, baked products, salad dressings, ice creams, artificial coffee creams, soups and dairy products ... liu and colleagues said that compared with emulsions, emulsion gels have more potential when applied as the carriers for bioactive compounds in functional foods, due to their controlled release profiles and improved oxidative stability ... (food hydrocolloids , doi: 10