Innovations in healthy and functional foods synopsis.

CRC Press is an imprint of the
Taylor & Francis Group, an informa business
Boca Raton London NewYork
DILIP GHOSH • SHANTANU DAS
DEBASIS BAGCHI • R.B. SMARTA
E d i t e d b y

Cover credit: Aarti Paradkar
CRC Press
Taylor Francis Group
6000 Broken Sound Parkway NW, Suite 300
Boca Raton, FL 33487-2742
© 2013 by Taylor Francis Group, LLC
CRC Press is an imprint of Taylor Francis Group, an Informa business
No claim to original U.S. Government works
Version Date: 20120813
International Standard Book Number-13: 978-1-4398-6269-8 (eBook - PDF)
This book contains information obtained from authentic and highly regarded sources. Reasonable efforts have been made to
publish reliable data and information, but the author and publisher cannot assume responsibility for the validity of all materials
or the consequences of their use. The authors and publishers have attempted to trace the copyright holders of all material repro-
duced in this publication and apologize to copyright holders if permission to publish in this form has not been obtained. If any
copyright material has not been acknowledged please write and let us know so we may rectify in any future reprint.
Except as permitted under U.S. Copyright Law, no part of this book may be reprinted, reproduced, transmitted, or utilized in any
form by any electronic, mechanical, or other means, now known or hereafter invented, including photocopying, microfilming,
and recording, or in any information storage or retrieval system, without written permission from the publishers.
For permission to photocopy or use material electronically from this work, please access www.copyright.com (http://www.copy-
right.com/) or contact the Copyright Clearance Center, Inc. (CCC), 222 Rosewood Drive, Danvers, MA 01923, 978-750-8400.
CCC is a not-for-profit organization that provides licenses and registration for a variety of users. For organizations that have been
granted a photocopy license by the CCC, a separate system of payment has been arranged.
Trademark Notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identifica-
tion and explanation without intent to infringe.
Visit the Taylor Francis Web site at
http://www.taylorandfrancis.com
and the CRC Press Web site at
http://www.crcpress.com

Dedicated to those people who made this world beautiful
through their innovations
Dilip Ghosh
Dedicated to my beloved teacher, Professor Mihir N. Das, DSc,
Jadavpur University
Debasis Bagchi
Dedicated to my beloved family
Shantanu Das
Dedicated to my beloved mother, who allowed me to explore
new avenues in life
R.B. Smarta

vii
Contents
Preface...............................................................................................................................................xi
Editors............................................................................................................................................. xiii
Contributors......................................................................................................................................xv
SECTION I Introduction
Chapter 1 Innovation Journey: How to Improve RD Leverage and Speed to Market................3
Dilip Ghosh, Shantanu Das, Debasis Bagchi, and R.B. Smarta
Chapter 2 Innovations in Functional Food Industry for Health and Wellness..............................5
Parigi Ramesh Kumar and V. Prakash
Chapter 3 Developments and Innovations in Dietary Supplements and Functional Foods.........13
M.L. Shankaranarayana, Jayant Deshpande, and Abhijit Bhattacharya
Chapter 4 Innovation in Food Safety and Regulation..................................................................43
Kalpagam Polasa and B. Sesikeran
Chapter 5 Creating and Establishing Networks for the Commercialization of Innovations.......57
Leena Aarikka-Stenroos and Birgitta Sandberg
SECTION II Market and Trends
Chapter 6 Regulation and Marketing of Nutraceuticals and Functional Foods
in Europe: The Broader Impact of Nutrition and Health Claims Regulation.............75
Patrick Coppens
Chapter 7 Market and Marketing of Functional Foods and Dietary
Supplements in America�� 103
Philip E. Apong
Chapter 8 Dairy Innovations and Market Growth in India....................................................... 113
Raka Saxena, A.K. Srivastava, and A.K. Singh

viii Contents
Chapter 9 Changing Global Food Consumption Patterns: An Economic Perspective..............125
Srikanta Chatterjee
Chapter 10 Influence of Regulations on the Commercialization and Marketing of Functional
Foods and Nutraceuticals in Canada and the United States .................................... 141
Lina Paulionis, Alex Kocenas, Manki Ho, Karen Ly, Larry McGirr,
and Ilana Platt
SECTION III Consumer Perspective on Innovation versus Need
Chapter 11 Functional Food Trends in India............................................................................... 165
Rekha R. Mallia
Chapter 12 New Approaches for Foods and Nutrition for the Bottom of the Pyramid
(Gandhi’s Vision)....................................................................................................... 169
Ashok Vaidya
Chapter 13 Consumer Reactions to Health Claims on Food Products........................................ 179
Klaus G. Grunert and Lisa Lähteenmäki
SECTION IV Technological Development on Healthy and
Functional Foods
Chapter 14 Effect of Processing on Nutrients in Foods............................................................... 193
Fanbin Kong and R. Paul Singh
Chapter 15 Requirements for Innovative Food Packaging.......................................................... 215
Kata Galic´
Chapter 16 Innovation in Iron Fortification: Is the Future in Iron-Binding Milk Proteins?.......249
Ashling Ellis, Vikas Mittal, and Maya Sugiarto
Chapter 17 Stabilization of Probiotics for Industrial Application...............................................269
Devastotra Poddar, Arup Nag, Shantanu Das, and Harjinder Singh
Chapter 18 Application of Radio Frequency for Military Group Ration Food Package.............305
K. Luechapattanaporn, Y. Wang, J. Wang, J. Tang, L.M. Hallberg, and
C.P. Dunne

ixContents
Chapter 19 Interaction between Food Components and the Innovation Pipeline....................... 319
Alistair Carr
Chapter 20 Innovation in Technology Development with Reference to Enzymatic
Extraction of Flavonoids........................................................................................... 331
Munish Puri and Madan Lal Verma
Chapter 21 Novel Extraction Technology for Antioxidants and Phytochemicals.......................343
Rajshri Roy, Kerrie Close, and Dilip Ghosh
SECTION V Innovation in Functional Food Ingredients
Chapter 22 Advances in Milk Protein Ingredients......................................................................363
Thom Huppertz and Hasmukh Patel
Chapter 23 Probiotics as Functional Food Ingredients for Augmenting Human Health.............387
Sunita Grover, Ashwani Kumar, A.K. Srivastava, and Virender K. Batish
Chapter 24 Omega-3 Polyunsaturated Fatty Acids: Basic and Contemporary
Research Issues......................................................................................................... 419
Melinda Phang, Melissa Fry, and Manohar L. Garg
Chapter 25 Assessment of Polyphenol-Rich Foods and Beverages on Endothelial
(Vascular) Function in Healthy Humans................................................................... 435
Mark L. Dreher
Chapter 26 Traditional Understanding, Modern Science, and Usage of Herbal
Medicine for Diabetes............................................................................................... 455
Dennis Chang, Srinivas Nammi, and Suzanne Grant
SECTION VI Market to Innovative Products
Chapter 27 Drivers and Barriers for Marketing Innovative Functional Food Products..............477
Ruth D’Souza
Chapter 28 Marketing, PR, Advertising, and Media for Brand Building of Innovative
Foods and Nutritional Products.................................................................................485
M.G. Parameswaran

x Contents
Chapter 29 Financial Implications of Innovations.......................................................................495
Girish P. Jakhotiya
Chapter 30 Market-Focused Innovation in Food and Nutrition...................................................509
R.B. Smarta
SECTION VII Future Trends
Chapter 31 Innovation in Food Tourism and Product Distribution.............................................523
Timothy J. Lee, Tin-Chung Huang, and Kuan-Huei Lee
Chapter 32 Regulations and Innovations Interphase................................................................... 531
D.B. Anantha Narayana
Chapter 33 Nano-Functional Foods: Nanotechnology, Nutritional Engineering,
and Nutritionally Reductive Food Marketing...........................................................547
Gyorgy Scrinis and Kristen Lyons
Chapter 34 Sustainability of Local Food Production: A Review on Energy and
Environmental Perspectives...................................................................................... 555
Sumita Ghosh
Index .............................................................................................................................................. 581

xi
Preface
Our new book Innovation in Healthy and Functional Foods endeavors to integrate two key contem-
porary concepts “innovation” and “functional and healthy foods,” the major thrust in the world of
food, nutrition, and nutraceuticals.
This book includes topics that have been researched in academia but have the potential to be
applied in the food industry. The question arises in mind as to which step in the innovation process
would be ideal for academia–industry collaboration. The collaboration may take place at any step
in the innovation process, that is, ideation, feasibility, development, commercialization, and launch.
However, we think the most ideal point is at stage zero, that is, even before a particular project has
been conceived. At this stage, as the industry scans the consumers’ needs and desires it can also
scan the new technologies, solutions, and capabilities available within academia. It is always hard to
decide when to adopt a technology from academic research into industrial development. Though
there is no strict rule yet it can be said that an organization with strong RD may adopt a technology
in its initial stage and develop it further. On the other hand for a market-driven organization it is
more convenient to adopt a mature technology. All these innovation concepts, though based on stud-
ies in multiple industries, can be successfully applied to the food industry.
The focus on food science and technology has transformed over centuries. In the past, the focus
of food science and technology was food security. This resulted in rapid improvement in agricul-
tural production techniques. Then the focus shifted to food safety and as a result a range of food
preservation techniques were developed. Once the food was proven safe, the taste, flavor, texture,
appearance, and other sensorial attributes of the food became the priority of the food industry to
satisfy consumer acceptance. After the development of safe and tasty foods, the focus of food sci-
ence and technology shifted toward healthy and functional foods. Functional food is defined as food
capable of providing health benefits beyond basic nutrition. Today, consumers desire foods that are
capable of playing not only a “health-promoting” but also a “disease-preventing” role, over and
above their routine function of supporting growth and maintenance.
A functional food may be of four types: (1) a natural food in which one of the components has
been naturally present at relatively high concentrations; (2) a food to which a component has been
added to provide benefits; (3) a food from which a component has been removed so that the food has
less adverse health effects; and (4) a food in which the absorption of one or more components has
been increased to prove a beneficial effect. This book focuses mainly on the type 2 functional food
and conducts a fairly detail exploration into the functional ingredients (e.g., omega-3, probiotics,
protein, iron, etc.) and their delivery techniques into consumer foods.
Innovation in functional and healthy foods can be carried out successfully only by a cross-
functional team as expertise in various subjects is required to be integrated. To be able to deliver
the innovation process to the food industry, the contributors of this book have been identified
carefully to make sure that they bring various skills and experiences including biological science,
food science, engineering, marketing, regulatory, legal, financial, sustainability, and manage-
ment. In an era of open innovation, all these skills do not need to be situated in one organization,
Various organizations, commercial businesses, and research institutions can work together to
lead to innovation. In the spirit of open innovation, our book brings together experts from both
industry and academia.
This book puts together various aspects of innovation processes, consumer insights and trends in
developed and developing markets for functional and healthy foods as well as a range of technological
developments in functional foods and ingredients. Also, this book addresses three key drivers of future

xii Preface
innovations in the food industry. These drivers are affordability, sustainability, and tightening of gov-
ernment regulation. A total of 34 chapters have been written by renowned experts from around the
world and edited by our team.
Section I gives an overview of innovation in the food industry, focusing on safe, healthy, and
functional foods.
Sections II and III discuss various aspects of the opportunities and scope in different markets for
functional foods. Section II provides characteristics of the markets in different continents (the
United States, Europe, Asia, and around the world) in terms of functional and healthy foods.
Section III provides some insights in consumer perception of functional foods and ingredients.
Sections IV and V discuss various technological aspects associated with innovations in the food
industry. Section IV focuses on innovations in food processing, packaging, and functional ingredi-
ent delivery technology, whereas Section V focuses on various functional and nutritional food
ingredients.
Section VI deals with the connection between innovation and other parts of the business, such as
marketing, sales, regulatory and finance, and analyzes commercial feasibility.
Section VII provides some insights into future trends such as food tourism, nanotechnology,
sustainability, and globalization.
This book is intended for a broad audience associated with food and allied industries, with the
intention of an overview of the contemporary food innovation. This book will be useful for profes-
sionals working in universities and research institutions, food, nutraceutical and pharmaceutical
industries as well as for the students studying food technology and food business. Also, this book
can be a good resource for the entrepreneurs looking for opportunities in food and nutrition
industries.

xiii
Editors
Dilip Ghosh received his PhD in biomedical science from
University of Calcutta, India. Previously, he held positions in
Organon (India) Ltd., a division of Organon International, BV and
AKZO-NOBEL, the Netherlands; HortResearch, New Zealand;
USDA-ARS, HNRCA at Tufts University, Boston, Massachusetts;
The Smart Foods Centre, University of Wollongong, and Neptune
Bio-Innovation Pty Ltd, Sydney, Australia. He has been involved
for a long time in drug development (both synthetic and herbal)
and functional food research and development both in academic
and industry domains. He is a fellow of the American College of
Nutrition and is also on the editorial board of several journals.
Currently, Dr. Ghosh is a director, Nutriconnect, Sydney;
Honorary Ambassador, Global Harmonization Initiative (GHI).
Dr. Ghosh 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. Dr. Ghosh is the review editor of Frontiers
in Nutrigenomics; editorial board member, Panacea E-Newsletter, India; guest columnist of
NutraScope, India; and associate editor and member, Toxicology Mechanisms and Methods, Taylor
Francis, USA (2006–2007). He can be reached at: dilipghosh@nutriconnect.com.au; dghosh@
optusnet.com.au
Shantanu Das works as product development manager at
Riddet Institute (Centre for Research Excellence in Food and
Nutrition), Massey University, New Zealand. In his current
role, he is responsible for developing new technologies for
commercial application in the food and nutrition industry.
Dr. Das and his team undertake RD 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
theNewZealandInstituteofFoodScientistsandTechnologists.
In his current role, Dr. Das has led a number of projects spon-
sored by domestic and international food industry.
Dr. Das completed his masters in dairy technology from National Dairy Research Institute, India.
He completed his PhD in food technology and post graduate diploma in business management in
New Zealand.
He has worked in the food industry for over 12 years, both in manufacturing and in RD. He
received the “PepsiCo Global Research Development Award” in 2006 while working for PepsiCo
Asia RD.

xiv Editors
Debasis Bagchi received his PhD in medicinal chemistry in
1982. He is a professor in the Department of Pharmacological and
Pharmaceutical Sciences at the University of Houston, Houston,
Texas. Dr. Bagchi is also the director of Innovation Clinical
Affairs of Iovate Health Sciences International Inc., Oakville,
Ontario, Canada. Dr. Bagchi is the immediate past president of
the American College of Nutrition, Clearwater, Florida, and also
serves as a distinguished advisor on the Japanese Institute for
Health Food Standards, Tokyo, Japan, and immediate past chair-
man of the Nutraceuticals and Functional Foods Division of the
Institutes of Food Technologists, Chicago, Illinois. Dr. Bagchi
received the Master of American College of Nutrition Award in
October 2010. His research interests include free radicals, human
diseases, carcinogenesis, pathophysiology, mechanistic aspects of
cytoprotection by antioxidants, regulatory pathways in obesity, diabetes, and gene expression.
Dr. Bagchi has 288 papers in peer-reviewed journals, 15 books, and 16 patents. He has delivered
invited lectures in various national and international scientific conferences, organized workshops,
and group discussion sessions. Dr. Bagchi is a Fellow 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 the Wright Patterson Air
Force Base, Ohio. Dr. Bagchi is a member of the Study Section and Peer Review Committee of the
National Institutes of Health, Bethesda, Maryland. Dr. Bagchi is the associate editor of the Journal
of Functional Foods and Journal of the American College of Nutrition, and also serving as editorial
board member of numerous peer-reviewed journals including Antioxidants and Redox Signaling,
Cancer Letters, Toxicology Mechanisms and Methods, and other scientific and medical journals. He
is also a consulting editor of the CRC Press/Taylor Francis.
Dr. Bagchi has received funding from various institutions and agencies including the U.S. Air
Force Office of Scientific Research, Nebraska State Department of Health, Biomedical Research
Support Grant from National Institutes of Health (NIH), National Cancer Institute (NCI), Health
Future Foundation, The Procter Gamble Company and Abbott Laboratories.
R.B. Smarta is the founder and managing director of Interlink
Marketing Consulting Pvt. Ltd. He obtained an MSc in organic
chemistry (drugs) from the University of Nagpur (1967), MMS
from JBIMS University of Mumbai (1972), and a PhD in man-
agement sciences from the University of East Georgia (1982).
Dr. Smarta is an FRSA (Fellow of the Royal Society of Arts)
conferred by RSA, UK; CMC (Certified Member of Consultants)
by IMCI; corporate trainer; and a teacher. He is a reputed con-
sultant and mentor for corporations in the pharma, nutra, well-
ness, healthcare and lifescience industry, as well as a corporate
trainer. He is faculty in leading management institutions such as
JBIMS (Bajaj Institute of Management Studies), NMIMS (Narsee Monjee Institute of Management
Studies), IIM (Indian Institute of Management), Indore, Pharmacy College, Manipal, and a guide
to PhD students. Dr. Smarta is a board member of HADSA (part of IADSA (International Alliance
Dietary/Food Supplement Associations)) and also an editor of Nutrascope (a HADSA Publication).
He has authored two research books, namely, Strategic Pharmaceutical Marketing and Revitalizing
the Pharmaceutical Business. He has coauthored one book namely (Mega) Market in German
and English.
Dr. Smarta has published articles in journals and news magazines such as Pharma Pulse, Modern
Pharmaceuticals, Pharmabiz, Hindu, Business Today, Outline Today.

xv
Leena Aarikka-Stenroos
Turku School of Economics
University of Turku
Turku, Finland
Philip E. Apong
Innovation Clinical Affairs
Iovate Health Sciences International Inc.
Oakville, Ontario, Canada
Debasis Bagchi
Department of Pharmacological and
Pharmaceutical Sciences
University of Houston College
of Pharmacy
Houston, Texas
and
Innovation Clinical Affairs
Iovate Health Sciences International Inc.
Oakville, Ontario, Canada
Virender K. Batish
Dairy Microbiology Division
National Dairy Research Institute
Haryana, India
Abhijit Bhattacharya
OmniActive Health Technologies Ltd.
Maharashtra, India
Alistair Carr
Institute of Food, Nutrition and
Human Health
Massey University
Palmerston North, New Zealand
Dennis Chang
Centre for Complementary
Medicine Research
and
School of Biomedical and Health Sciences
University of Western Sydney
New South Wales, Australia
Srikanta Chatterjee
School of Economics and Finance
Massey University
Kerrie Close
Goodman Fielder Limited
Patrick Coppens
International Food and Health Law and
Scientific Affairs
European Advisory Services
Brussels, Belgium
Shantanu Das
Riddet Institute
Massey University
Jayant Deshpande
Maharashtra, India
Mark L. Dreher
Nutrition Science Solutions
Wimberley, Texas
Ruth D’Souza
Interlink Marketing Consultancy Pvt. Ltd.
Maharashtra, India
C.P. Dunne
Combat Feeding Innovative Science
Team
U.S. Army Research, Development, and
Engineering Command
Natick, Massachusetts
Ashling Ellis
Riddet Institute
Massey University
Contributors

xvi Contributors
Melissa Fry
School of Biomedical Sciences and
Pharmacy
University of Newcastle
Kata Galic´
Faculty of Food Technology and
Biotechnology
University of Zagreb
Zagreb, Croatia
Manohar L. Garg
School of Biomedical Sciences and
Pharmacy
Dilip Ghosh
Nutriconnect
and
Global Harmonization Initiative
Sumita Ghosh
School of Built Environment
University of Technology
Suzanne Grant
Centre for Complementary Medicine Research
Sunita Grover
Dairy Microbiology Division
Haryana, India
Klaus G. Grunert
MAPP Centre for Research on Customer
Relations in the Food Sector
Aarhus University
Aarhus, Denmark
L.M. Hallberg
Combat Feeding Innovative Science Team
U.S. Army Natick Combat
Feeding Program
Natick, Massachusetts
Manki Ho
Cantox Health Sciences International
Mississauga, Ontario, Canada
Tin-Chung Huang
Institute of Health Industry Management
Ching-Kuo Institute of Management
and Health
Taipei, Taiwan
Thom Huppertz
NIZO Food Research BV
Ede, the Netherlands
Girish P. Jakhotiya
Jakhotiya Associates
Management Consultants
Maharashtra, India
Alex Kocenas
Fanbin Kong
Department of Biological and Agricultural
Engineering
University of California
Davis, California
Ashwani Kumar
Department of Biotechnology
Seth Jai Parkash Mukand Lal Institute
of Engineering and Technology
Haryana, India
Parigi Ramesh Kumar
Central Food Technological Research
Institute
Karnataka, India
Lisa Lähteenmäki
MAPP Centre for Research on Customer
Relations in the Food Sector
Aarhus University
Aarhus, Denmark
Kuan-Huei Lee
School of Tourism
University of Queensland
Queensland, Australia

xviiContributors
Timothy J. Lee
Tourism Hospitality Management
Ritsumeikan Asia Pacific University
Beppu, Japan
K. Luechapattanaporn
PepsiCo Asia Pacific RD
Bangkok, Thailand
Karen Ly
Kristen Lyons
School of Social Science
University of Queensland
Queensland, Australia
Rekha R. Malia
Biosix Peptides India Pvt. Ltd.
National Incubation Center
Kerala, India
Larry McGirr
Vikas Mittal
Riddet Institute
Massey University
Arup Nag
Riddet Institute
Massey University
Srinivas Nammi
School of Biomedical and Health Sciences
D.B. Anantha Narayana
(retired)
Foods, Home Personal Care
Unilever Research India
Karnataka, India
M.G. Parameswaran
Draftfcb Ulka Advertising
Maharashtra, India
Hashmukh Patel
Department of Dairy Science
South Dakota State University
Brookings, South Dakota
Lina Paulionis
Melinda Phang
School of Biomedical Sciences and Pharmacy
Ilana Platt
Devastotra Poddar
Riddet Institute
Massey University
Kalpagam Polasa
Food and Drug Toxicology Research Centre
National Institute of Nutrition
Andhra Pradesh, India
V. Prakash
Research, Innovation, and Development
JSS Technical Instiution Campus
Karnataka, India
Munish Puri
Institute for Technology and Research
Innovation
Deakin University
Victoria, Australia
Rajshri Roy
School of Molecular Bioscience
The University of Sydney
Birgitta Sandberg
Turku School of Economics
University of Turku
Turku, Finland
Raka Saxena
Haryana, India

xviii Contributors
Gyorgy Scrinis
School of Historical and Philosophical Studies
University of Melbourne
Victoria, Australia
B. Sesikeran
Food and Drug Toxicology Research Centre
National Institute of Nutrition
Andhra Pradesh, India
M.L. Shankaranarayana
Maharashtra, India
A.K. Singh
Haryana, India
Harjinder Singh
Riddet Institute
Massey University
R. Paul Singh
Department of Biological and
Agricultural Engineering
University of California
Davis, California
R.B. Smarta
Interlink Marketing Consultancy Pvt. Ltd.
Maharashtra, India
A.K. Srivastava
Haryana, India
Maya Sugiarto
Riddet Institute
Massey University
J. Tang
Department of Biological Systems
Engineering
Washington State University
Pullman, Washington
Ashok Vaidya
ICMR Advanced Centre of Reverse
Pharmacology
Kasturba Health Society
Maharashtra, India
Madan Lal Verma
Institute for Technology and Research
Innovation
Deakin University
Victoria, Australia
J. Wang
Department of Biological Systems
Engineering
Washington State University
Pullman, Washington
Y. Wang
Department of Biosystem
Engineering
Auburn University
Auburn, Alabama

Innovations in healthy and functional foods synopsis.

Recomendados

Recomendados

Mais conteúdo relacionado

Último

Último (20)

Destaque

Destaque (20)

Innovations in healthy and functional foods synopsis.