Dr Maria Saarela holds a senior position at VTT, one of the world's leading centres for food research. She has published widely, particularly on aspects relating to probiotic dairy products.

"Highly recommended. ... This book is a comprehensive reference for both scientists and industry professionals." --Society of Dairy Technology

• Contributor contact detailsWoodhead Publishing Series in Food Science, Technology and NutritionPrefacePart I: General issues with functional foodsChapter 1: Defining functional foods and associated claimsAbstract:1.1 Introduction1.2 Functional foods: defining the concept1.3 Functional food science1.4 Communicating functional claims1.5 Case studies1.6 Conclusions and future trendsChapter 2: EU legislation and functional foods: a case studyAbstract:2.1 Introduction2.2 Product description2.3 Product positioning in the European market2.4 Product composition2.5 Claims2.6 Packaging2.7 Labelling2.8 Manufacture2.9 Conclusions2.11 Appendix: noteChapter 3: U.S. regulation of functional foodsAbstract:3.1 Introduction3.2 Food label health claims3.3 Food label structure/function claims3.4 Food label nutrient content claims3.5 Medical food and food for special dietary use3.6 Ingredient safety3.7 Sources of further information and advice3.9 Appendix: definitionsChapter 4: Australia and New Zealand regulations on nutrition, health and related claims made on foodsAbstract:4.1 Introduction4.2 Functional foods: current trends and market4.3 Australia and New Zealand legislation and functional foods4.4 Scientific substantiation of health claims4.5 Australia and New Zealand regulatory framework in the light of global harmonisation4.6 Implementation4.7 Implications for the development and manufacture of functional foods4.8 Future trends4.9 Sources of further information and adviceChapter 5: Legislation of functional foods in AsiaAbstract:5.1 Introduction: historical background5.2 Regulatory challenges for marketing of functional foods5.3 Definition and categories of functional foods in various Asian countries5.4 Food and drug interface: regulatory framework for functional foods5.5 Nutrition and health claims5.6 Labelling of functional foods5.7 Health claims and consumer confidence5.8 Future trends: harmonization of law and regulations of functional foods5.9 Sources of further information and governmental websites5.10 AcknowledgementsChapter 6: Consumers and health claims for functional foodsAbstract:6.1 Introduction6.2 Consumer perceptions of health claims6.3 Consumer acceptability of health claims6.4 Implications for dairy product development6.5 Future trends6.6 Sources of further information and advicePart II: Functional foods and healthChapter 7: Functional foods and acute gastrointestinal infectionsAbstract:7.1 Introduction7.2 How the intervention might work7.3 How to assess the effectiveness of probiotics and/or prebiotics7.4 What is the aim of this chapter?7.5 Probiotics7.6 Prebiotics7.7 Synbiotics7.8 Conclusions and future trends7.9 Sources of further information and adviceChapter 8: Functional foods and coronary heart disease (CHD)Abstract:8.1 Introduction8.2 Coronary heart disease and risk factors8.3 Relevant lipid particles8.4 Diet and coronary heart disease risk: the evidence8.5 The effects of probiotics including fermented milk products and lactic acid bacteria on coronary heart disease8.6 The effects of prebiotics on coronary heart disease8.7 The effects of synbiotics including combinations of lactic acid bacteria and prebiotic fibres on coronary heart disease8.8 Future trendsChapter 9: Anti-tumour properties of functional foodsAbstract:9.1 Introduction9.2 Carcinogenesis and the biology of cancer9.3 Protective effects of nutrients9.4 Protective effects of phytochemicals9.5 Carbohydrates and their fermentation products9.6 Conclusion: the role of functional foods and future trendsChapter 10: Functional foods and obesityAbstract:10.1 Introduction10.2 Functional foods contribution to weight management10.3 Formulating food products for weight control10.4 Future trends10.5 Sources of further information and adviceChapter 11: Functional foods and prevention of diabetesAbstract:11.1 Introduction11.2 Food and diet as contributing factors to the rise in diabetes11.3 Effects of different food components on insulin secretion, insulin resistance and development of diabetes11.4 Formulating food products for diabetes prevention11.5 Future trendsChapter 12: Functional foods and cognitionAbstract:12.1 Introduction12.2 Modulators of cognitive functions12.3 Selection of appropriate cognitive outcome measures12.4 Nutraceuticals and cognitive function12.5 Effects of ageing on cognition and brain biology12.6 Effects of glucose and carbohydrates12.7 Nutraceuticals for cognitive enhancement12.8 Conclusions12.9 Sources of further information and adviceChapter 13: Functional foods and bone healthAbstract:13.1 Introduction13.2 Overview of bone growth and maintenance13.3 How key nutrients and dietary factors impact bone health13.4 Dietary sources of nutrients and dietary factors related to bone health, and safety considerations13.5 Case studies of functional foods designed to improve intake of bone health factors13.6 Future trends13.7 Issues related to product targeting and consumer acceptance of bone-healthy functional foodsPart III: Developing functional food productsChapter 14: Maximising the functional benefits of plant foodsAbstract:14.1 Introduction14.2 The concept of functionality14.3 The situation in the developing world14.4 The priorities for nutritional enhancement14.5 Strategies for nutritional enhancement14.6 Improvements in handling, storage and food processing technologies14.7 Future trendsChapter 15: Developing functional ingredients: a case study of pea proteinAbstract:15.1 Introduction: the nutritional properties of peas15.2 Improving pea protein15.3 Processing issues in improving pea protein15.4 Adding improved protein to food products15.5 Evaluating the nutritional, functional and sensory properties of improved pea protein in food products15.6 New technologies for improved nutritional and functional value of pea protein (NUTRIPEA)15.7 Future trends15.8 Sources of further information and advice: past and present EU projects, networks and special reports in the fieldChapter 16: Functional fats and spreadsAbstract:16.1 Introduction16.2 EU legislation on fats and spreads16.3 Functional ingredients and chronic diseases: applications in fats and spreads16.4 Methods for modifying fats and oils16.5 Future trends16.6 Sources of further information and adviceChapter 17: Omega-3 polyunsaturated fatty acids (PUFAs) as food ingredientsAbstract:17.1 Introduction17.2 Health aspects of omega-3 polyunsaturated fatty acids (PUFAs)17.3 Sources of omega-3 PUFAs17.4 The problems associated with using omega-3 PUFAs in foods17.5 Factors affecting lipid oxidation in omega-3 PUFA enriched foods17.6 The effect of antioxidant addition17.7 Future trends17.8 Sources of further information and adviceChapter 18: Probiotic functional foodsAbstract:18.1 Introduction to probiotics and their health effects18.2 Probiotic food market in Europe and the United States18.3 Probiotic technology and challenges in the probiotic formulation into foods18.4 Probiotic food categories18.5 Future trendsChapter 19: Functional foods for the gut: probiotics, prebiotics and synbioticsAbstract:19.1 Introduction19.2 The composition of gastrointestinal (GI) microbiota19.3 Probiotics19.4 Prebiotics and synbiotics19.5 ConclusionsChapter 20: Bioactive milk proteins, peptides and lipids and other functional components derived from milk and bovine colostrumAbstract:20.1 Introduction20.2 Bioactive proteins20.3 Bioactive peptides20.4 Bioactive lipids20.5 Other bioactive components20.6 Conclusions20.7 Future trendsChapter 21: Functional meat productsAbstract:21.1 Introduction21.2 Meat consumption and human health21.3 Meat-based bioactive compounds21.4 Development of functional meat products21.5 Future trends of functional meat productsChapter 22: Functional soy productsAbstract:22.1 Introduction22.2 Major compositions of soybeans22.3 Soy consumption in different populations22.4 Functional soy foods22.5 Safety aspects of soy22.6 Future trendsChapter 23: Functional seafood productsAbstract:23.1 Introduction23.2 Health aspects of seafood23.3 Potential for development of functional seafood products23.4 Development of functional seafood products with dietary fibres23.5 ConclusionsChapter 24: Dietary fibre functional productsAbstract:24.1 Introduction24.2 Defining dietary fibre24.3 Sources of dietary fibre24.4 Processing dietary fibre ingredients24.5 Processing foods containing dietary fibre24.6 The physiological effects of dietary fibre24.7 Recommended intakes of dietary fibre24.8 Conclusions and future trendsIndex

Dr Maria Saarela holds a senior position at VTT, one of the world's leading centres for food research. She has published widely, particularly on aspects relating to probiotic dairy products.

"Highly recommended. ... This book is a comprehensive reference for both scientists and industry professionals." --Society of Dairy Technology

• Contributor contact detailsWoodhead Publishing Series in Food Science, Technology and NutritionPrefacePart I: General issues with functional foodsChapter 1: Defining functional foods and associated claimsAbstract:1.1 Introduction1.2 Functional foods: defining the concept1.3 Functional food science1.4 Communicating functional claims1.5 Case studies1.6 Conclusions and future trendsChapter 2: EU legislation and functional foods: a case studyAbstract:2.1 Introduction2.2 Product description2.3 Product positioning in the European market2.4 Product composition2.5 Claims2.6 Packaging2.7 Labelling2.8 Manufacture2.9 Conclusions2.11 Appendix: noteChapter 3: U.S. regulation of functional foodsAbstract:3.1 Introduction3.2 Food label health claims3.3 Food label structure/function claims3.4 Food label nutrient content claims3.5 Medical food and food for special dietary use3.6 Ingredient safety3.7 Sources of further information and advice3.9 Appendix: definitionsChapter 4: Australia and New Zealand regulations on nutrition, health and related claims made on foodsAbstract:4.1 Introduction4.2 Functional foods: current trends and market4.3 Australia and New Zealand legislation and functional foods4.4 Scientific substantiation of health claims4.5 Australia and New Zealand regulatory framework in the light of global harmonisation4.6 Implementation4.7 Implications for the development and manufacture of functional foods4.8 Future trends4.9 Sources of further information and adviceChapter 5: Legislation of functional foods in AsiaAbstract:5.1 Introduction: historical background5.2 Regulatory challenges for marketing of functional foods5.3 Definition and categories of functional foods in various Asian countries5.4 Food and drug interface: regulatory framework for functional foods5.5 Nutrition and health claims5.6 Labelling of functional foods5.7 Health claims and consumer confidence5.8 Future trends: harmonization of law and regulations of functional foods5.9 Sources of further information and governmental websites5.10 AcknowledgementsChapter 6: Consumers and health claims for functional foodsAbstract:6.1 Introduction6.2 Consumer perceptions of health claims6.3 Consumer acceptability of health claims6.4 Implications for dairy product development6.5 Future trends6.6 Sources of further information and advicePart II: Functional foods and healthChapter 7: Functional foods and acute gastrointestinal infectionsAbstract:7.1 Introduction7.2 How the intervention might work7.3 How to assess the effectiveness of probiotics and/or prebiotics7.4 What is the aim of this chapter?7.5 Probiotics7.6 Prebiotics7.7 Synbiotics7.8 Conclusions and future trends7.9 Sources of further information and adviceChapter 8: Functional foods and coronary heart disease (CHD)Abstract:8.1 Introduction8.2 Coronary heart disease and risk factors8.3 Relevant lipid particles8.4 Diet and coronary heart disease risk: the evidence8.5 The effects of probiotics including fermented milk products and lactic acid bacteria on coronary heart disease8.6 The effects of prebiotics on coronary heart disease8.7 The effects of synbiotics including combinations of lactic acid bacteria and prebiotic fibres on coronary heart disease8.8 Future trendsChapter 9: Anti-tumour properties of functional foodsAbstract:9.1 Introduction9.2 Carcinogenesis and the biology of cancer9.3 Protective effects of nutrients9.4 Protective effects of phytochemicals9.5 Carbohydrates and their fermentation products9.6 Conclusion: the role of functional foods and future trendsChapter 10: Functional foods and obesityAbstract:10.1 Introduction10.2 Functional foods contribution to weight management10.3 Formulating food products for weight control10.4 Future trends10.5 Sources of further information and adviceChapter 11: Functional foods and prevention of diabetesAbstract:11.1 Introduction11.2 Food and diet as contributing factors to the rise in diabetes11.3 Effects of different food components on insulin secretion, insulin resistance and development of diabetes11.4 Formulating food products for diabetes prevention11.5 Future trendsChapter 12: Functional foods and cognitionAbstract:12.1 Introduction12.2 Modulators of cognitive functions12.3 Selection of appropriate cognitive outcome measures12.4 Nutraceuticals and cognitive function12.5 Effects of ageing on cognition and brain biology12.6 Effects of glucose and carbohydrates12.7 Nutraceuticals for cognitive enhancement12.8 Conclusions12.9 Sources of further information and adviceChapter 13: Functional foods and bone healthAbstract:13.1 Introduction13.2 Overview of bone growth and maintenance13.3 How key nutrients and dietary factors impact bone health13.4 Dietary sources of nutrients and dietary factors related to bone health, and safety considerations13.5 Case studies of functional foods designed to improve intake of bone health factors13.6 Future trends13.7 Issues related to product targeting and consumer acceptance of bone-healthy functional foodsPart III: Developing functional food productsChapter 14: Maximising the functional benefits of plant foodsAbstract:14.1 Introduction14.2 The concept of functionality14.3 The situation in the developing world14.4 The priorities for nutritional enhancement14.5 Strategies for nutritional enhancement14.6 Improvements in handling, storage and food processing technologies14.7 Future trendsChapter 15: Developing functional ingredients: a case study of pea proteinAbstract:15.1 Introduction: the nutritional properties of peas15.2 Improving pea protein15.3 Processing issues in improving pea protein15.4 Adding improved protein to food products15.5 Evaluating the nutritional, functional and sensory properties of improved pea protein in food products15.6 New technologies for improved nutritional and functional value of pea protein (NUTRIPEA)15.7 Future trends15.8 Sources of further information and advice: past and present EU projects, networks and special reports in the fieldChapter 16: Functional fats and spreadsAbstract:16.1 Introduction16.2 EU legislation on fats and spreads16.3 Functional ingredients and chronic diseases: applications in fats and spreads16.4 Methods for modifying fats and oils16.5 Future trends16.6 Sources of further information and adviceChapter 17: Omega-3 polyunsaturated fatty acids (PUFAs) as food ingredientsAbstract:17.1 Introduction17.2 Health aspects of omega-3 polyunsaturated fatty acids (PUFAs)17.3 Sources of omega-3 PUFAs17.4 The problems associated with using omega-3 PUFAs in foods17.5 Factors affecting lipid oxidation in omega-3 PUFA enriched foods17.6 The effect of antioxidant addition17.7 Future trends17.8 Sources of further information and adviceChapter 18: Probiotic functional foodsAbstract:18.1 Introduction to probiotics and their health effects18.2 Probiotic food market in Europe and the United States18.3 Probiotic technology and challenges in the probiotic formulation into foods18.4 Probiotic food categories18.5 Future trendsChapter 19: Functional foods for the gut: probiotics, prebiotics and synbioticsAbstract:19.1 Introduction19.2 The composition of gastrointestinal (GI) microbiota19.3 Probiotics19.4 Prebiotics and synbiotics19.5 ConclusionsChapter 20: Bioactive milk proteins, peptides and lipids and other functional components derived from milk and bovine colostrumAbstract:20.1 Introduction20.2 Bioactive proteins20.3 Bioactive peptides20.4 Bioactive lipids20.5 Other bioactive components20.6 Conclusions20.7 Future trendsChapter 21: Functional meat productsAbstract:21.1 Introduction21.2 Meat consumption and human health21.3 Meat-based bioactive compounds21.4 Development of functional meat products21.5 Future trends of functional meat productsChapter 22: Functional soy productsAbstract:22.1 Introduction22.2 Major compositions of soybeans22.3 Soy consumption in different populations22.4 Functional soy foods22.5 Safety aspects of soy22.6 Future trendsChapter 23: Functional seafood productsAbstract:23.1 Introduction23.2 Health aspects of seafood23.3 Potential for development of functional seafood products23.4 Development of functional seafood products with dietary fibres23.5 ConclusionsChapter 24: Dietary fibre functional productsAbstract:24.1 Introduction24.2 Defining dietary fibre24.3 Sources of dietary fibre24.4 Processing dietary fibre ingredients24.5 Processing foods containing dietary fibre24.6 The physiological effects of dietary fibre24.7 Recommended intakes of dietary fibre24.8 Conclusions and future trendsIndex

Dr Maria Saarela holds a senior position at VTT, one of the world's leading centres for food research. She has published widely, particularly on aspects relating to probiotic dairy products.

"Highly recommended. ... This book is a comprehensive reference for both scientists and industry professionals." --Society of Dairy Technology

• Contributor contact detailsWoodhead Publishing Series in Food Science, Technology and NutritionPrefacePart I: General issues with functional foodsChapter 1: Defining functional foods and associated claimsAbstract:1.1 Introduction1.2 Functional foods: defining the concept1.3 Functional food science1.4 Communicating functional claims1.5 Case studies1.6 Conclusions and future trendsChapter 2: EU legislation and functional foods: a case studyAbstract:2.1 Introduction2.2 Product description2.3 Product positioning in the European market2.4 Product composition2.5 Claims2.6 Packaging2.7 Labelling2.8 Manufacture2.9 Conclusions2.11 Appendix: noteChapter 3: U.S. regulation of functional foodsAbstract:3.1 Introduction3.2 Food label health claims3.3 Food label structure/function claims3.4 Food label nutrient content claims3.5 Medical food and food for special dietary use3.6 Ingredient safety3.7 Sources of further information and advice3.9 Appendix: definitionsChapter 4: Australia and New Zealand regulations on nutrition, health and related claims made on foodsAbstract:4.1 Introduction4.2 Functional foods: current trends and market4.3 Australia and New Zealand legislation and functional foods4.4 Scientific substantiation of health claims4.5 Australia and New Zealand regulatory framework in the light of global harmonisation4.6 Implementation4.7 Implications for the development and manufacture of functional foods4.8 Future trends4.9 Sources of further information and adviceChapter 5: Legislation of functional foods in AsiaAbstract:5.1 Introduction: historical background5.2 Regulatory challenges for marketing of functional foods5.3 Definition and categories of functional foods in various Asian countries5.4 Food and drug interface: regulatory framework for functional foods5.5 Nutrition and health claims5.6 Labelling of functional foods5.7 Health claims and consumer confidence5.8 Future trends: harmonization of law and regulations of functional foods5.9 Sources of further information and governmental websites5.10 AcknowledgementsChapter 6: Consumers and health claims for functional foodsAbstract:6.1 Introduction6.2 Consumer perceptions of health claims6.3 Consumer acceptability of health claims6.4 Implications for dairy product development6.5 Future trends6.6 Sources of further information and advicePart II: Functional foods and healthChapter 7: Functional foods and acute gastrointestinal infectionsAbstract:7.1 Introduction7.2 How the intervention might work7.3 How to assess the effectiveness of probiotics and/or prebiotics7.4 What is the aim of this chapter?7.5 Probiotics7.6 Prebiotics7.7 Synbiotics7.8 Conclusions and future trends7.9 Sources of further information and adviceChapter 8: Functional foods and coronary heart disease (CHD)Abstract:8.1 Introduction8.2 Coronary heart disease and risk factors8.3 Relevant lipid particles8.4 Diet and coronary heart disease risk: the evidence8.5 The effects of probiotics including fermented milk products and lactic acid bacteria on coronary heart disease8.6 The effects of prebiotics on coronary heart disease8.7 The effects of synbiotics including combinations of lactic acid bacteria and prebiotic fibres on coronary heart disease8.8 Future trendsChapter 9: Anti-tumour properties of functional foodsAbstract:9.1 Introduction9.2 Carcinogenesis and the biology of cancer9.3 Protective effects of nutrients9.4 Protective effects of phytochemicals9.5 Carbohydrates and their fermentation products9.6 Conclusion: the role of functional foods and future trendsChapter 10: Functional foods and obesityAbstract:10.1 Introduction10.2 Functional foods contribution to weight management10.3 Formulating food products for weight control10.4 Future trends10.5 Sources of further information and adviceChapter 11: Functional foods and prevention of diabetesAbstract:11.1 Introduction11.2 Food and diet as contributing factors to the rise in diabetes11.3 Effects of different food components on insulin secretion, insulin resistance and development of diabetes11.4 Formulating food products for diabetes prevention11.5 Future trendsChapter 12: Functional foods and cognitionAbstract:12.1 Introduction12.2 Modulators of cognitive functions12.3 Selection of appropriate cognitive outcome measures12.4 Nutraceuticals and cognitive function12.5 Effects of ageing on cognition and brain biology12.6 Effects of glucose and carbohydrates12.7 Nutraceuticals for cognitive enhancement12.8 Conclusions12.9 Sources of further information and adviceChapter 13: Functional foods and bone healthAbstract:13.1 Introduction13.2 Overview of bone growth and maintenance13.3 How key nutrients and dietary factors impact bone health13.4 Dietary sources of nutrients and dietary factors related to bone health, and safety considerations13.5 Case studies of functional foods designed to improve intake of bone health factors13.6 Future trends13.7 Issues related to product targeting and consumer acceptance of bone-healthy functional foodsPart III: Developing functional food productsChapter 14: Maximising the functional benefits of plant foodsAbstract:14.1 Introduction14.2 The concept of functionality14.3 The situation in the developing world14.4 The priorities for nutritional enhancement14.5 Strategies for nutritional enhancement14.6 Improvements in handling, storage and food processing technologies14.7 Future trendsChapter 15: Developing functional ingredients: a case study of pea proteinAbstract:15.1 Introduction: the nutritional properties of peas15.2 Improving pea protein15.3 Processing issues in improving pea protein15.4 Adding improved protein to food products15.5 Evaluating the nutritional, functional and sensory properties of improved pea protein in food products15.6 New technologies for improved nutritional and functional value of pea protein (NUTRIPEA)15.7 Future trends15.8 Sources of further information and advice: past and present EU projects, networks and special reports in the fieldChapter 16: Functional fats and spreadsAbstract:16.1 Introduction16.2 EU legislation on fats and spreads16.3 Functional ingredients and chronic diseases: applications in fats and spreads16.4 Methods for modifying fats and oils16.5 Future trends16.6 Sources of further information and adviceChapter 17: Omega-3 polyunsaturated fatty acids (PUFAs) as food ingredientsAbstract:17.1 Introduction17.2 Health aspects of omega-3 polyunsaturated fatty acids (PUFAs)17.3 Sources of omega-3 PUFAs17.4 The problems associated with using omega-3 PUFAs in foods17.5 Factors affecting lipid oxidation in omega-3 PUFA enriched foods17.6 The effect of antioxidant addition17.7 Future trends17.8 Sources of further information and adviceChapter 18: Probiotic functional foodsAbstract:18.1 Introduction to probiotics and their health effects18.2 Probiotic food market in Europe and the United States18.3 Probiotic technology and challenges in the probiotic formulation into foods18.4 Probiotic food categories18.5 Future trendsChapter 19: Functional foods for the gut: probiotics, prebiotics and synbioticsAbstract:19.1 Introduction19.2 The composition of gastrointestinal (GI) microbiota19.3 Probiotics19.4 Prebiotics and synbiotics19.5 ConclusionsChapter 20: Bioactive milk proteins, peptides and lipids and other functional components derived from milk and bovine colostrumAbstract:20.1 Introduction20.2 Bioactive proteins20.3 Bioactive peptides20.4 Bioactive lipids20.5 Other bioactive components20.6 Conclusions20.7 Future trendsChapter 21: Functional meat productsAbstract:21.1 Introduction21.2 Meat consumption and human health21.3 Meat-based bioactive compounds21.4 Development of functional meat products21.5 Future trends of functional meat productsChapter 22: Functional soy productsAbstract:22.1 Introduction22.2 Major compositions of soybeans22.3 Soy consumption in different populations22.4 Functional soy foods22.5 Safety aspects of soy22.6 Future trendsChapter 23: Functional seafood productsAbstract:23.1 Introduction23.2 Health aspects of seafood23.3 Potential for development of functional seafood products23.4 Development of functional seafood products with dietary fibres23.5 ConclusionsChapter 24: Dietary fibre functional productsAbstract:24.1 Introduction24.2 Defining dietary fibre24.3 Sources of dietary fibre24.4 Processing dietary fibre ingredients24.5 Processing foods containing dietary fibre24.6 The physiological effects of dietary fibre24.7 Recommended intakes of dietary fibre24.8 Conclusions and future trendsIndex