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  3. > OPPORTUNITIES IN HEALTHY FOODS: MARKETS AND TECHNOLOGIES A guide to product development efforts and market trends

Opportunities in Healthy Foods: Markets and Technologies gives you a first-hand look at commercially viable product development efforts on the healthy foods front. Many of these are technologies that are available
for licensing from their developers; in other cases, scientists are seeking industrial support to help commercialize them in the near term.

The consumer outlook toward food products has changed significantly in recent years. Many consumers associate food with health and wellness. This perception has led to the evolution of functional foods,
as well as to the development of a functional foods market. In essence, the healthy, or nutritious, foods category has grown to include those products that provide specific health benefits

In response to consumer demand for more nutritious foods, food companies and retailers have increased their selection of better-for-you foods. Food Technology Intelligence, Inc., publisher of the interna-
tional monthly newsletter Emerging Food R&D Report, is offering a new in-depth report analyzing recent developments in the field of healthy and nutritious foods. The report also discusses potential market and
regulatory issues that companies may need to address when developing and commercializing these products.

Table Of Contents

OPPORTUNITIES IN HEALTHY FOODS: MARKETS AND TECHNOLOGIES A guide to product development efforts and market trends

The Need to Consume Healthy Foods

Strengthening the Body's System

Health Concerns

Obesity Issue

Cost is Also A Concern. . .

. . .but Companies Can Profit



Consumer Demands for Healthier Foods

Demonstrating Health Benefits to Help Prevent


Challenges Facing Nutritional Product Development

Technical Issues

Optimizing the Health Benefits of Products

Regulatory Issues

Supporting Evidence for Health Claims



Health Canada


Case Study: Probiotics

Label Information

Marketing and Distribution Issues

Analyzing and Positioning Products

A Marketing Strategy

Nutraceuticals and Functional Foods

Differing Product Benefits

Food as Medicine

Establishing Good Supply Chains

Key Decisions


Role of Social Media

Advances in Science Energize the Food Industry

Some Top Players

Important Product Categories


Biofortification improves micronutrient content of foods

Fortify products with pulse ingredients

Broccoli phytonutrient content optimized

Extraction technique improves juice yields, nutrient retention

Multigrain bar with pomegranate jelly is a source of antioxidants, fiber, protein

Iron-based nanostructures may find fortification applications

Develop fortified peanut butter-based infant formula

Milled pearled barley flour adds nutrition

Incorporate nutritional, functional properties of rice into value-added products

Develop healthy ingredients for infant formula

New approach available for nutritional analysis

Exotic fruits as a source of phytochemicals

Develop nutritional extruded salmon jerky snacks from byproduct


Embed nutraceuticals in fibers for slow release

More fiber in whole grain fiber

Miracle berry increases health benefits of beta glucan

Analyze wheat fiber

Resistant starch from modified pea starch creates a more nutritious bread

Resistant starch optimizes health benefits of biscuits

Replace muffin fat with soluble fiber

Dietary fiber-fortified frozen dough pizza

Flaxseed creates healthier bean snack

Chiffon cakes contain oat bran, psyllium husk fiber as fat replacers


Organically produced food may not offer more antioxidants than traditional products

Antioxidants impact the safety and shelf life of meat

Fish oil may protect milk against light oxidation

High pressure more than doubles fruit antioxidant content

Adding peanut seed coats to products increases antioxidant activity

Roasting and fermentation optimize antioxidant content and activity of soybean bread

Ultraviolet light can boost carrots' antioxidant capacity

Some grapes have marked antioxidant activity

Pomegranate offers antioxidant properties

Measure and optimize antioxidant properties of whey protein hydrolysates


Genetic change could reduce trans-fat levels

Harness genetics to optimize the tomato

Unripe green banana flour improves health quality of Asian noodles

Develop chemically interesterified healthy coconut oil blends

Develop reduced-fat sausage using high beta-glucan fractions of barley flour

Plant extracts may act as low-sodium salt replacer

Create a snack bar from jasmine rice, anchovy and peanut

Purslane-based vegetable patties have high levels of protein, good mineral content

Purple carrots a potential source of natural colorants

Ginger offers to improve functionality of baked products

Plant compound reduces age-related memory defects

Amaranth-based snack is a healthy alternative

Breed soybeans for oil that's more healthy

Consider a new bulgur product with vegetables

Pectin influences solubility of soy protein isolate
A natural fruit compound may help asthma

Develop a breakfast alternative using whole white sorghum and granola

Crackers from chickpeas offer options for the gluten-intolerant


Use filtration technology to produce functional beta-casein

Engineer brews based on complete beer proteome

Biorefinery system recovers oil, proteins and carbohydrates from algae

Rapid freeze-drying technique yields healthy product

Controlling enzyme hydrolysis affects functionality of ingredients

High hydrostatic pressure may facilitate development of probiotic fruit drink

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