Functional foods from the perspective of the consumer: How to make it a success?

Functional foods have become the corner stone of food innovation in the past few years. All big food companies are investing in functional foods because the mega trends in society seem to require healthy food with added benefits to improve the health, wellness and quality of life of people. The food companies have not only adapted their strategies and their communication to the health awareness and request of consumers but they have also changed their innovation process. And yet, there are more failures of functional food products out in the markets than there are global successes. The analysis of this phenomenon shows that the invention of new food products has to start in the mind of the consumers. A consequent orientation at consumer insights, translated into relevant, noticeable benefits, added to trustworthy and adequate brands, may be one potential route to market success.     

Encapsulation of probiotic living cells: From laboratory scale to industrial applications

In the recent past, there has been a rising interest in producing functional foods containing encapsulated probiotic bacteria. According to their perceived health benefits, probiotics have been incorporated into a range of dairy products but the major current challenge is to market new probiotic foods. In the research sector, many studies have been reported using dairy products like cheese, yogurt and ice cream as food carrier, and non-dairy products like meat, fruits, cereals, chocolate, etc. However, in the commercial sector only few products containing encapsulated probiotic cells can be found. Nutraceuticals are another important vector for probiotics already developed by several companies in a capsule or a tablet form. The review compiles the technologies used to encapsulate the cells in order to keep them alive and the food matrices used in the research and commercial sector for delivery to the consumer.     

欧洲功能性食品的市场及销售情况

功能性食品的全球市场总额大约有33亿美元,欧洲市场大约有2亿美元,占欧洲食品市场交易额的不到1%。1999年,欧洲功能性日常食品的关键产品销售额大约为1.35亿美元。不少跨国食品公司的利润随着功能食品销售量的增长而增加。一小部分小型和中型公司在夹缝中生存或走仿制之路。营养学研究表明,功能性食品若要具有长期成功的市场必须依赖于产品的开发和销售。一般市场成功的因素(可口、便利、多样)在功能性食品销售中也有重要的作用。     

Emerging food processing technologies and factors impacting their industrial adoption

Abstract

Innovative food processing technologies have been widely investigated in food processing research in recent years. These technologies offer key advantages for advancing the preservation and quality of conventional foods, for combatting the growing challenges posed by globalization, increased competitive pressures and diverse consumer demands. However, there is a need to increase the level of adoption of novel technologies to ensure the potential benefits of these technologies are exploited more by the food industry. This review outlines emerging thermal and non-thermal food processing technologies with regard to their mechanisms, applications and commercial aspects. The level of adoption of novel food processing technologies by the food industry is outlined and the factors that impact their industrial adoption are discussed. At an industry level, the technological capabilities of individual companies, their size, market share as well as their absorptive capacity impact adoption of a novel technology. Characteristics of the technology itself such as costs involved in its development and commercialization, associated risks and relative advantage, and level of complexity and compatibility influence the technology's adoption. The review concludes that a deep understanding of the development and application of a technology along with the factors influencing its acceptance are critical to ensure its commercial adoption.     

Symposium 4: Food Flavors: Ethnic and International Taste Preferences

ABSTRACT: The cuisine of India is as diverse as its people and each ethnic group has its own unique culture and its own unique food preferences. Although Indian cuisine is largely associated with the pronounced use of some key ingredients and spices, differences in region, culture, climate, and religion dictate the variations in the use of these ingredients. With its more than 1 billion people, India is rapidly becoming a key market for consumer goods and processed foods. The level of awareness of the "western world" has increased noticeably. Coupled with this is the shift from single-income families to dual-income families. Busy lifestyle, heightened awareness, and a desire to imitate the West makes India a very suitable market for prepared foods. Most the fast food chains like Pizza Hut, McDonald's, Domino's Pizza, and TGIF, to name a few, are already household names in major Indian cities. Even the government has recognized the potential of the processed food industry and has declared food processing a major thrust area. This means that there will be subsidies from the government as well as important tax benefits. For companies wanting to tap the huge Indian market, this is a great opportunity. But before developing food for the Indian market, it is important to understand the traditional influences and key flavors of Indian food to successfully merge Western trends with Indian flavors.     

Market and marketing of functional food in Europe

In the paper an overview is given about the market situation of Functional Food in Europe. The global market of Functional Food is estimated up to 33 billion US$, the respective market estimations for Europe exceed 2 billion US$, representing less than 1% of the European food market. Functional dairy products are the key product sector accounting for sales of around 1.35 billion US$ in 1999 in Europe. Mostly multinational food companies as well as international suppliers profit from the market growth of Functional Food. A limited number of small and medium-sized companies is active in market niches or offer “me-too” products. Specific efforts in nutritional research, product development and marketing are necessary to realise long-lasting market success of Functional Food products. Therefore the market is characterised by a high rate of product failures. General success factors for the marketing of food (like tasty products, convenience, variety) play a crucial role in Functional Food as well.     

中国烟草跨国并购的路径分析

中国烟草通过三十多年的改革发展,取得了巨大的成绩。但世界烟草市场仍被大型跨国公司垄断,中国烟草企业2012年在除中国以外的国际卷烟市场份额仅为1.7%。随着烟草控制形势更加严峻、烟草市场集中度持续提高、国际竞争的压力不断增强,“走出去”发展战略逐步上升为中国烟草未来发展的重大改革举措。跨国并购作为“走出去”战略的主要方式之一,对中国烟草企业实现品牌扩张和市场份额提升具有重要意义。本文试图从跨国并购的国际市场环境、风险分析及管控、中国烟草跨国并购的可行性路径分析入手,对未来目标市场、实施路径、国内法律监管等方面提出自己的一些思考。      

科·汉森的健康事业——访科·汉森公司CEO Lars Frederikson

<正> 金秋季节,科·汉森公司亚太区年度会议在风景如画的香山饭店举行,此次会议是科·汉森比较重要的会议,来自丹麦总部和本区域的管理层出席了会议,本刊记者采访了公司 CEO LarsFrederikson 先生,倾听其对科·汉森在中国市场的现状及未来发展的描述。     

促进河南省中小食品企业发展的动因探究——洛阳全福食品公司发展的启示

随着经济的强劲复苏,越来越多的大型食品企业开始重新分割市场,对河南中小食品企业产生了较大的冲击力,也对河南中小食品企业发展提出了新的挑战。面对来自大型食品企业的压力,河南中小食品企业应采用企业之间的联合竞争策略、树立企业形象和品牌以及加大政府扶持力度等应对措施。当前,河南中小食品企业的发展应充分利用这些有利因素,抓住机遇,迎接挑战。     

出口食品包装文字翻译问题的归因分析与改进策略

面对经济全球化不断推进, 我国食品企业走向全球成为必然趋势, 而食品包装文字翻译是每个出口食品企业必须要面对和认真对待的问题。本文通过实际调查和理论分析相结合的方法对当前食品企业出口食品包装文字翻译问题展开研究。从翻译方法和管理保障2个方面提出了切实可行的策略和建议, 以期提高我国出口食品包装文字翻译水平, 促进食品企业走向国际市场。     

Active Packaging Applications for Food

The traditional role of food packaging is continuing to evolve in response to changing market needs. Current drivers such as consumer's demand for safer, “healthier,” and higher‐quality foods, ideally with a long shelf‐life; the demand for convenient and transparent packaging, and the preference for more sustainable packaging materials, have led to the development of new packaging technologies, such as active packaging (AP). As defined in the European regulation (EC) No 450/2009, AP systems are designed to “deliberately incorporate components that would release or absorb substances into or from the packaged food or the environment surrounding the food.” Active packaging materials are thereby “intended to extend the shelf‐life or to maintain or improve the condition of packaged food.” Although extensive research on AP technologies is being undertaken, many of these technologies have not yet been implemented successfully in commercial food packaging systems. Broad communication of their benefits in food product applications will facilitate the successful development and market introduction. In this review, an overview of AP technologies, such as antimicrobial, antioxidant or carbon dioxide‐releasing systems, and systems absorbing oxygen, moisture or ethylene, is provided, and, in particular, scientific publications illustrating the benefits of such technologies for specific food products are reviewed. Furthermore, the challenges in applying such AP technologies to food systems and the anticipated direction of future developments are discussed. This review will provide food and packaging scientists with a thorough understanding of the benefits of AP technologies when applied to specific foods and hence can assist in accelerating commercial adoption.     

A review on technological parameters and recent advances in the fortification of processed cheese

BackgroundAlthough the consumption of processed foods is growing in overseas markets, the increased awareness of consumers to health and wellbeing in recent years has led to a decline in the growth of processed food sales in the Western market. The added pressure on the food manufacturing industry to increase the perceived healthiness of processed foods has opened up new market potential in the area of fortified processed foods, such as processed cheeses.Scope and approachThis review paper provides an overview of the current methodologies into the production of a processed cheese with added health benefits, including the use of probiotics and prebiotics, vitamin and mineral fortification and the addition of plant macromolecules.Key findings and conclusionsProcessed cheeses with increased health benefits have been of great interest to manufacturers, with reduced salt and reduced fat options commercially available. Although processed cheeses fortified with vitamins, mineral, probiotics and prebiotics are not as widespread, further work in these areas has been identified as a way to produce high value processed cheese products with added health benefits.     

小杂粮市场竞争力分析及产业开发研究

小杂粮营养丰富，医食同源，极具产业化开发潜力。通过对小杂粮的生产成本和效益、品质优势、价格优势及市场前景等方面的研究和分析，表明其具有较强的市场竞争力。种植分散、生产水平低；商品质量差；加工工艺落后，出口市场狭窄；产业化体系不健全是小杂粮产业开发的主要制约因素，并据此提出建设优质小杂粮生产基地、实施品牌战略、改进加工工艺、健全小杂粮市场营销体系，拓宽市场等对策措施。     

QS认证审核现场存在问题与对策研究

食品质量安全市场准入制度(QS)认证主要针对食品企业的食品卫生状况,食品是否进行强制性检验以及食品进入市场前的管理是否规范进行定期的检查和整改。本文是结合QS现场审核标准对A食品厂提出该食品厂存在的问题,提出了相应的对策。     

亚洲最大的“配料沙龙”在上海开幕——“2006亚洲食品配料及技术展览会"侧记

<正>当越来越多的中国公司成为国际性企业的同时,中国的食品配料及技术行业也正不断的进入全球市场之中,并已成为许多配料的主要生产区域。为了适应这种发展,满足更多的市场需求,亚洲最大的配料展蜒“2006亚洲食品配料及技术展览会”,在上海新国际博览中心为世界各国的食品企业搭建了一个展示自己的大型“舞台”。     

日本食品物流的信息追踪系统

<正> 食品工业直接面向千家万户,怎样保证食品的“食之放心”,涉及的环节很多,因素很复杂。世界先进国提出所谓“品质连锁管理”的概念,对食品物流的过程实行全面的监控和管理。日本在食品物流方面建立信息追踪系统,作为“它山之石”,可从中得到借鉴。 确立可追溯性 “从餐桌到生产现场”的食品制造和流通的履历信息追溯,确立能够进行追踪的可追溯性结构,成为当前急需解决的课题。     

Detection of Genetically Modified Food Products in a Commercial Laboratory

ABSTRACT Since genetically engineered agricultural plants entered the market, new challenges have been imposed on grain producers, food processors, and food testing laboratories. Service laboratories, especially in the United States, face a lack of standardization of testing methods for bioengineered crops. Food companies need a basis on which to choose a laboratory that can meet their specific analytical needs with regard to applicable regulations or commercial contracts by providing scientifically valid and reproducible results. This article outlines the prime technical aspects for laboratories providing analysis of food and agricultural products by PCR and ELISA.     

Comparison of requirements for using health claims on foods in the European Union,the USA,Canada, and Australia/New Zealand

Nutrition is recognized as one of the leading factors influencing the growing incidence of noncommunicable diseases. Despite society experiencing a global rise in obesity, specific populations remain at risk of nutrient deficiencies. The food industry can use health claims to inform consumers about the health benefits of foods through labeling and the broader promotion of specific food products. As health claims are carefully regulated in many countries, their use is limited due to considerable investments required to fulfill the regulatory requirement. Although health claims represent a driving force for innovation in the food industry, the risk of misleading of consumers need to be avoided. The health claim scientific substantiation process must be efficient and transparent in order to meet the needs of companies in the global market, but should be based on strong scientific evidence and plausible mechanisms of actions, to ensure highest level of consumer protection. The objective of this review is to compare the possibilities for using health claims on foods in the European Union, the USA, Canada, and Australia and New Zealand. In particular, we focused on differences in the classification of claims, on the scientific substantiation processes and requirements for health claims use on foods in the selected regions. Reduction of disease risk (RDR) claims are associated with relatively similar procedures and conditions for use, whereas several notable differences were identified for other types of claims. In all cases, RDR claims must be approved prior their introduction to the market, and only a few such claims have been authorized. Much greater differences were observed concerning other types of claims.