功能食品和功能性食品添加剂发展新动向

功能食品是世界食品工业新的增长点,功能性食品添加剂,也成为国内外竞相开发的热点.本文介绍近年日本、欧洲、美国以及我国功能食品和功能性食品添加剂发展新动向.重点介绍了功能明显、原料广泛、安全可靠、国内外较流行的几个品种的发展最新动向:红曲米、木糖醇、茶多酚竹叶抗氧化物、低聚糖、叶黄素、番茄红素、大豆异黄酮.     

国内外婴幼儿食品中重要功能性配料的的标准化研究进展

功能食品是食品工业新的增长点,功能性食品配料近年来吸引了众多研究机构趋之若鹜。功能性食品配料应用于婴幼儿食品更是国内外基础研究及标准化研究的热点。众所周知,婴幼儿食品是一类特殊食品,婴幼儿食品的品质营养与质量安全关乎婴幼儿的健康成长。在符合相关质量技术标准基础上添加的功能性配料,经风险评估后,才可作为婴幼儿食品配方的标准化对象。因此各国对添加到婴幼儿食品中的功能性配料均需经过系统的标准化研究,最终以技术法规或技术标准的形式向社会发布。本期热点追踪邀请业内专家就目前婴幼儿食品中功能性配料的标准化工作做一分析介绍,相信随着我国食品标准化工作与国际的逐渐接轨,必将有助于更好地保障婴幼儿食品质量,提高我国食品安全管理水平,同时促进食品贸易的发展。     

我国功能性食品添加剂和配料增长迅速

研究开发天然营养和功能性的食品添加剂和配料,是新时期食品工业增长关注的热点。轭要介绍了近年来国内已经批准具有功能的食品添加剂的品种以及近年国内新开发的功能性食品配料的进展情况。     

功能性 成为食品配料发展新动向

功能性食品配料是指能够作为具有营养功能、感觉功能和调节生理活动的食品提供主要功能成分的原料。能够增强体质、防止疾病、帮助恢复健康、调节身体节律和延缓衰老的食品配料,都属于功能性食品配料。目前随着经济的发展和生活的改善,国际上对环境和健康的关注越来越多,对食品安     

功能性食品配料应运而生

功能性食品配料包括糖醇.膳食纤维、多不饱和脂肪酸、磷脂、活性肽和活性蛋白,药食同源的中药,动植物提取物等种类.与普通食品配料相比,功能性食品配料还可为食品提供各种独特的生理功能.功能性食品配料的出现充分满足了消费者追求健康的价值需求和功能性食品的发展需求,并迅速成为食品配料行业中最有发展潜力的领域.本文选取目前市场中应用最为广泛的几类功能性配料产品,就其性能应用等方面内容进行了详细介绍.     

食用植物提取物--功能性食品添加剂的开发热点

功能性食品和饮料是当今国内外食品工业新的增长点.鉴于近年消费者对食品安全的关注,因而从天然物中提取,特别是从通常食用的植物中提取功能性食品添加剂和配料,也自然成为国内外开发的热点.本文介绍了近年国内外从天然植物中提取功能性食品添加剂的发展动向,以及几种具有开发前景的食用植物提取物绿茶提取物茶多酚、葡萄皮及籽的提取物、大豆异黄酮、番茄红素及植物甾醇的功能和发展动向.     

功能性配料与功能性食品

目前,我国正处于人均GDP从4000美元向8000美元的进展阶段,人民的健康意识逐渐增强,生活方式也在逐渐改变,生活标准不断提高,功能性食品正逐渐成为我国居民改善营养、预防疾病和提升健康的快速消费品,其属性已经逐步从可选消费品转为生活必需品。功能性食品的发展离不开功能性配料,没有功能性配料就没有功能性食品,功能性配料与功能性食品两者相得益彰互为表里关系。本文在我国居民消费升级和社会老龄化加剧的大背景下,系统的论述了未来10年将会是功能性食品的黄金发展期,是功能性配料的白金发展期。     

打造绿色健康产业集群——龙力生物开启功能糖新篇章

时下,传统的食品配料正逐步被功能食品配料替代,“功能食品大众化、大众食品功能化”的发展理念,促使低聚木糖等功能性配料在全球氛围内掀起大规模的应用和开发浪潮.在国内的功能性配料企业大军中,龙力生物是一个不得不提的名字,如今她走向世界,成为国内优秀配料企业的代表.     

《食品添加剂使用标准》(GB2760)修订主要内容介绍

<正>2014年第3期,在"功能性食品配料"专题中,北京大学、中国农业大学的专家分别从不同角度详解了国内外功能性配料的发展趋势、研究热点以及在饮料工业中的应用,旨在为饮料新品研发提供思路。本期将从食品添加剂的使用标准、营养标签及国家相关部门对新食品原料、普通食品和保健食品的界定、管理的说明来为您解析功能性食品配料使用规定的现状与发展趋势。     

功能性食品

0　前言食品具有初级功能 (补给营养 )、次级功能 (赋予色、香、味 )及三级功能 (维持人体生命活动的调节功能 )。具体而言 ,功能性食品是应用物理的、生物化学或生物工程等方法 ,对普通食品加以设计、制造成为具有改善人体免疫机能、调节身体状况、预防疾病、抑制衰老、恢复健康等多种功能 ,而且是可日常摄取的一类食品。2 0世纪 80年代中、后期 ,日本科学家率先开展功能性食品的系统研究 ,近年来 ,功能性食品的种类日益增多 ,已成为未来食品工业发展的主要产品之一。现介绍目前在国内外市场上广受消费者注目的功能性食品。1　低聚糖低聚糖…     

Spices as functional foods

Spices and aromatic herbs have been used since antiquity as preservatives, colorants, and flavor enhancers. Spices, which have long been the basis of traditional medicine in many countries, have also been the subject of study, particularly by the chemical, pharmaceutical, and food industries, because of their potential use for improving health. Both in vitro and in vivo studies have demonstrated how these substances act as antioxidants, digestive stimulants, and hypolipidemics and show antibacterial, anti-inflammatory, antiviral, and anticancerigenic activities. These beneficial physiological effects may also have possible preventative applications in a variety of pathologies. The aim of this review is to present an overview of the potential of spices and aromatic herbs as functional foods.     

2009年食品功能化新潮流——膳食纤维强化食品的市场机遇

随着消费者的生活水平的不断提高和健康意识的日渐增强,大众食品功能化已是当今食品工业的一个流行趋势.本文概述了国际市场的最新食品功能化流行趋势,并指出膳食纤维强化食品将成为2009年的最主要趋势,并为食品企业的产品开发和营销方式提出了一定的建议.     

纳米技术在功能性食品中应用

近年来,纳米技术在功能性食品中应用正处快速发展阶段,其作为高新技术在功能性食品领域应用研究得到越来越多关注;纳米技术不仅可用于功能性食品生产和加工,也可提高生物活性、吸收率、稳定性、降低毒性。该文重点介绍纳米技术在功能性食品中应用。     

Ensuring the future of functional foods

Consumption of functional foods suggests a strategy to reduce the incidence of chronic health disorders. This message has resonated with consumers and driven market growth. Functional food research has significantly increased over the last decade but few studies have addressed the bioavailability of active ingredients for clinical efficacy. Baked goods such as bread, biscuits and cake are popular categories for innovation due to their widespread consumption. These new developments have often impacted on organoleptic properties of the finished products and thus consumer acceptance. Blending of bioactive ingredients may overcome this deficit. However, an understanding of the role of the microbiome in health has indicated that the efficacy of functional foods is unlikely to be uniform within the population. Further growth in the functional foods market, is likely to require greater evidence of the bioavailability of active ingredients, clinical effect and support for health claims by regulators especially in the EU.     

Promises and problems of functional foods

"Functional" foods are branded foods, which claim, explicitly or implicitly, to improve health or well being. We review typical functional foods and their ingredients, efficacy, and safety. We also review regulations for health claims for foods worldwide. These regulations often allow manufacturers to imply that a food promotes health without providing proper scientific evidence. At the same time, regulations may ban claims that a food prevents disease, even when it does. We offer a plea for regulations that will permit all health claims that are supported by the totality of scientific evidence, and ban all claims that suggest an unproven benefit.     

Healthier meat products as functional foods

A promising approach to improving health care would be to produce a healthier food supply as a preventive health care strategy. The food supply could be improved by producing functional foods that have nutritional profiles that are healthier than conventional products. However, production of functional foods is not always easily accomplished since they must also taste good, be convenient and reasonably priced so that consumers will regularly purchase and use the products. Meats have great potential for delivering important nutrients such as fatty acids, minerals, dietary fiber, antioxidants and bioactive peptides into the diet. However, to produce successful products with these ingredients, technologies must be developed to increase their stability and decrease their flavor impact on muscle foods. In addition, many regulatory hurdles must be overcome for the commercial production of meats with added nutrients. These include redefinition of standard of identities and policies that allow front of the package nutritional claims. Without these regulatory changes, production of healthier meat products won't become a reality since these products would not have a competitive advantage over unfortified meats.     

我国对保健(功能)食品的管理

从保健(功能)食品的范畴、相关管理法规、管理机构及制度、审批机制、标签声明、生产管理等几方面介绍了我国保健(功能)食品的管理体系,为国内外保健(功能)食品企业和业内人士解读我国对保健(功能)食品的管理模式提供借鉴和相关参考.     

澳大利亚对功能食品的管理

澳大利亚尚未有"功能食品"的法定定义,政府将这类产品归类为"补充药品".本文从补充药品的范畴及管理法规、管理机构、审批制度、标签及声称、生产销售的基本要求、监督管理等方面介绍澳大利亚对补充药品的管理体系,为完善我国功能食品的法律法规提供参考.