Innovation in healthy and functional foods

Description

"Functional food developers are faced with challenges and opportunities in bringing these food products into the marketplace. This book addresses the latest innovation models, the regulatory framework around innovation, and social issues related to consumer perspectives on innovation versus the need for functional food products. Presented by professionals directly involved in the process, chapters cover food safety, packaging, and regulations; drivers and barriers in innovation; the marketing of functional foods globally; the changing dynamics of food consumption in developing countries; product innovation; technological development; functional food ingredients; and future trends"--"Our new book 'Innovations in healthy and functional foods' endeavors to integrate two key contemporary concepts 'innovation' and 'functional and healthy foods', the major thrust in the nutrition and nutraceuticals world. This book endeavors to include topics, which have been researched in academia but have potential to be applied in food industry. A question arises in one's mind 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, i.e., ideation, feasibility, development, commercialization and launch. However, we think the most ideal point is at stage zero, i.e., before even a particular project conceived. At this stage as industry scans the consumers' needs and desires they can also scan the new technology, solutions and capabilities available within academia"-- Read more... Content: Introduction The Innovation Journey: How to Improve R&D Leverage and Speed to Market Dilip Ghosh, Shantanu Das, Debasis Bagchi, and Raja B. Smarta Innovations in Functional Food Industry for Health and Wellness Parigi Ramesh Kumar and V. Prakash Developments and Innovations in Dietary Supplements and Functional Foods M. L. Shankaranarayana, Jayant Deshpande, and Abhijit Bhattacharya Innovation in Food Safety and Regulation Kalpagam Polasa and B. Sesikeran Creating and Establishing Networks for the Commercialization of Innovations Leena Aarikka-Stenroos and Birgitta Sandberg Market and Trends The Regulation and Marketing of Nutraceuticals and Functional Foods in Europe: The Broader Impact of the Nutrition and Health Claims Regulation Patrick Coppens Market and Marketing of Functional Foods and Dietary Supplements in America Philip E. Apong Dairy Innovations and Market Growth in India Raka Saxena, A. K. Srivastava, and A. K. Singh Changing Global Food Consumption Patterns: An Economic Perspective Srikanta Chatterjee Influence of Regulations on the Commercialization and Marketing of Functional Foods and Nutraceuticals in Canada and the United States Lina Paulionis, Alex Kocenas, Manki Ho, Karen Ly, Larry McGirr, and Ilana Platt Consumer Perspective on Innovation versus Need Functional Food Trends in India Rekha Mallia New Approaches for Foods and Nutrition for the Bottom of the Pyramid (Gandhi's Vision) Ashok Vaidya Consumer Reactions to Health Claims on Food Products Klaus G. Grunert and Lisa Lahteenmaki Technological Development on Healthy and Functional Foods Effect of Processing on Nutrients in Foods Fanbin Kong and R. Paul Singh Requirements for Innovative Food Packaging Kata Galic' Innovation in Iron Fortification: Is the Future in Iron-Binding Milk Proteins? Ashling Ellis, Vikas Mittal, and Maya Sugiarto Stabilization of Probiotics for Industrial Application Devastotra Poddar, Arup Nag, Shantanu Das, and Harjinder Singh Application of Radio Frequency for Military Group Ration Food Package K. Luechapattanaporn, Y. Wang, J. Wang, J. Tang, L. M. Hallberg, and C. P. Dunne The Interaction between Food Components and the Innovation Pipeline Alistair Carr Innovation in Technology Development with Reference to Enzymatic Extraction of Flavonoids Munish Puri and Madan Lal Verma Novel Extraction Technology for Antioxidants and Phytochemicals Rajshri Roy, Kerrie Close, and Dilip Ghosh Innovation in Functional Food Ingredients Advances in Milk Protein Ingredients Thom Huppertz and Hashmukh Patel Probiotics as Functional Food Ingredients for Augmenting Human Health Sunita Grover, Ashwani Kumar, A. K. Srivastava, and Virender K. Batish Omega-3 Polyunsaturated Fatty Acids: Basic and Contemporary Research Issues Melinda Phang, Melissa Fry, and Manohar L. Garg Assessment of Polyphenol-Rich Foods and Beverages on Endothelial (Vascular) Function in Healthy Humans Mark L. Dreher Traditional Understanding, Modern Science, and Usage of Herbal Medicine for Diabetes Dennis Chang, Srinivas Nammi, and Suzanne Grant Market to Innovative Products Drivers and Barriers for Marketing Innovative Functional Food Products Ruth D'Souza Marketing, PR, Advertising, and Media for Brand Building of Innovative Foods and Nutritional Products M. G. Parameswaran Financial Implications of Innovations Girish P. Jakhotiya Market-Focused Innovation in Food and Nutrition Raja B. Smarta Future Trends Innovation in Food Tourism Product Distribution Timothy J. Lee, Tin-Chung Huang, and Kuan-Huei Lee Regulations and Innovations Interphase D. B. Anantha Narayana Nano-Functional Foods: Nanotechnology, Nutritional Engineering, and Nutritionally Reductive Food Marketing Gyorgy Scrinis and Kristen Lyons Sustainability of Local Food Production: A Review on Energy and Environmental Perspectives Sumita Ghosh Index Abstract: "Functional food developers are faced with challenges and opportunities in bringing these food products into the marketplace. This book addresses the latest innovation models, the regulatory framework around innovation, and social issues related to consumer perspectives on innovation versus the need for functional food products. Presented by professionals directly involved in the process, chapters cover food safety, packaging, and regulations; drivers and barriers in innovation; the marketing of functional foods globally; the changing dynamics of food consumption in developing countries; product innovation; technological development; functional food ingredients; and future trends"--"Our new book 'Innovations in healthy and functional foods' endeavors to integrate two key contemporary concepts 'innovation' and 'functional and healthy foods', the major thrust in the nutrition and nutraceuticals world. This book endeavors to include topics, which have been researched in academia but have potential to be applied in food industry. A question arises in one's mind 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, i.e., ideation, feasibility, development, commercialization and launch. However, we think the most ideal point is at stage zero, i.e., before even a particular project conceived. At this stage as industry scans the consumers' needs and desires they can also scan the new technology, solutions and capabilities available within academia"