Reformulation as a Strategy for Developing Healthier Food Products: Challenges, Recent Developments and Future Prospects

Description

This work introduces the concept of reformulation, a relatively new strategy to develop foods with beneficial properties. Food reformulation by definition is the act of re-designing an existing, often popular, processed food product with the primary objective of making it healthier. In recent years the concept of food reformulation has evolved significantly as additional benefits of re-designing food have become apparent. In addition to targeting specific food ingredients that are considered potentially harmful for human health, food reformulation can also be effectively used as a strategy to make foods more nutritious by introducing essential macro- /micro-nutrients or phytochemicals in the diet. Reformulating foods can also improve sustainability by introducing “waste” (and underutilized) ingredients into the food chain. In light of these developments, reformulating existing foods is now considered a realistic and attractive opportunity to provide healthy, nutritious, and sustainable food choices to the consumers and likewise improve public health. Indeed reformulation has now become essential in many cases for redressing the health properties of foods that are popularly consumed and significantly affecting public health. This edited volume covers aspects of food reformulation from various angles, exploring the role of the food industry, academia, and consumers in developing new products. Some of the major themes contributors address include methods of reformulating food products for health, improving the nutritional composition of foods, and challenges to the food industry, including regulation as well as consumer perception of new products. The book presents several case studies to clarify these objectives and illustrate the difficulties encountered in the process of developing a reformulated product. Chapters from experts in the field identify emerging and future trends in food product development, and highlight ways in which these efforts will help with increasing food security, improving nutrition and health, and promoting sustainable production. The editors have designed the book to be useful for both industry professionals and the research community. This interdisciplinary approach incorporates a wide spectrum of food sciences (including composition, engineering, and chemistry) as well as nutrition and public health. Food and nutrition professionals, policy makers, health care and social scientists, and graduate students will also find the information relevant. Front Matter ....Pages i-xii Reformulating Foods for Health-Concepts, Trends and Considerations (Vassilios Raikos, Viren Ranawana)....Pages 1-5 Reformulation of Foods for Weight Loss: A Focus on Carbohydrates and Fats (Pariyarath S. Thondre, Miriam E. Clegg)....Pages 7-64 Digestible and Non-digestible Polysaccharide Roles in Reformulating Foods for Health (John A. Monro)....Pages 65-88 Reformulation as a Strategy for Developing Healthier Food Products: Challenges and Recent Developments – An Industry Perspective (Undine Lehmann, Tsz Ning Mak, Christoph J. Bolten)....Pages 89-110 Nutritional Optimisation Through Reductions of Salt, Fat, Sugar and Nitrite Using Sensory and Consumer-Driven Techniques (Maurice G. O’Sullivan)....Pages 111-126 The Importance of Food Reformulation in Developing Countries (Heethaka K. S. De Zoysa, Viduranga Y. Waisundara)....Pages 127-149 Delivering Success in Practical-Based Reformulation for Health (Jonathan D. Wilkin)....Pages 151-183 Improving Lipid Content in Muscle-Based Food: New Strategies for Developing Fat Replacers Based on Gelling Processes Using Healthy Edible Oils (Ana M. Herrero, Francisco Jimenez-Colmenero, Claudia Ruiz-Capillas)....Pages 185-198 Strategic Reformulation for Development of Healthier Food Products: Emerging Technologies and Novel Ingredients (Theodoros Varzakas, Dimitrios Kafetzopoulos)....Pages 199-217 Reformulating Bread to Enhance Health Benefits Using Phytochemicals and Through Strategic Structuring (Jing Lin, Jing Gao, Weibiao Zhou)....Pages 219-233 Food Processing By-Products and Waste: Potential Applications as Emulsifiers and Stabilizers (Christos Ritzoulis, Alexandros Pavlou)....Pages 235-249 Improving Meat Safety Through Reformulation Strategies: Natural Antioxidants and Antimicrobials (Yogesh Kumar, Nitin Mehta, Rahul K. Anurag, Swati Sethi, Akhoon A. Bashir, Vikas Kumar et al.)....Pages 251-289 Reformulating Meat Products for Improving Nutrition and Health (Ashim K. Biswas)....Pages 291-309 Back Matter ....Pages 311-318