24 Functional foods The development of functional foods aimed at beneficially affecting behavioural and psychological functions has in the past and will in the future rely on modulation of the intake of macronutrients especially by substitution(e.g. fat substitutes or intense sweeteners) use of components like caffeine with the aim of improving cognitive perform use of specific amino acids like tryptophan or tyrosine to reduce sleep latency and promote feelings of drowsiness activation of endogenous opioids(B-endorphins)to reduce pain perception in the general population 1.6 Food technology and its impact on functional food development,2s From the point of view of food processing, the development of functional foods will often require an increased level of complexity and monitoring of food processing because the following will have to be considered carefully new raw materials including those produced by biotechnologies emerging thermal and non-thermal technologies, new safety issues integration throughout the entire food chain especially to ensure preservation and/or enhancement of functionality The main areas for technological challenge that have been identified are as follows. The creation of new food components in traditional and novel raw materials that add or increase functionality. Examples of such challenges are: genetic modifications, use of under-utilised or unconventional natural sources(e.g algae, seaweeds), development of bioreactors based on immobilised enzymes The optimisation of functional components in raw material and in foods to ensure maximal preservation of the component(s), to modify function, to ncrease their bioavailability. Examples of such challenges are: development of membrane-processing techniques, use of controlled and modified atmo- spheres, use of high hydrostatic pressure, high-intensity electric field pulse technology or ultrasound treatments The effective monitoring, throughout the entire food chain, of the amount and functionality of the component(s)in raw materials and foods. Examples of such challenges are: monitoring of microbial viability and productivity for probiotic functions, development of sensitive markers to record changes in speciation and interactions with food components during processing. especially ferm
The development of functional foods aimed at beneficially affecting behavioural and psychological functions has in the past and will in the future rely on: • modulation of the intake of macronutrients especially by substitution (e.g. fat substitutes or intense sweeteners); • use of components like caffeine with the aim of improving cognitive performance; • use of specific amino acids like tryptophan or tyrosine to reduce sleep latency and promote feelings of drowsiness; • activation of endogenous opioids (-endorphins) to reduce pain perception in the general population. 1.6 Food technology and its impact on functional food development9, 25 From the point of view of food processing, the development of functional foods will often require an increased level of complexity and monitoring of food processing because the following will have to be considered carefully: • new raw materials including those produced by biotechnologies; • emerging thermal and non-thermal technologies; • new safety issues; • integration throughout the entire food chain especially to ensure preservation and/or enhancement of functionality. The main areas for technological challenge that have been identified are as follows: • The creation of new food components in traditional and novel raw materials that add or increase functionality. Examples of such challenges are: genetic modifications, use of under-utilised or unconventional natural sources (e.g. algae, seaweeds), development of bioreactors based on immobilised enzymes or live micro-organisms. • The optimisation of functional components in raw material and in foods to ensure maximal preservation of the component(s), to modify function, to increase their bioavailability. Examples of such challenges are: development of membrane-processing techniques, use of controlled and modified atmospheres, use of high hydrostatic pressure, high-intensity electric field pulse technology or ultrasound treatments. • The effective monitoring, throughout the entire food chain, of the amount and functionality of the component(s) in raw materials and foods. Examples of such challenges are: monitoring of microbial viability and productivity for probiotic functions, development of sensitive markers to record changes in speciation and interactions with food components during processing, especially fermentation. 24 Functional foods
Defining functional foods 25 1.7 Future trends By reference to the conclusions of the FUFOSE concerted action, future trend are as follows Components in foods have the potential to modulate target functions in the body so as to enhance these functions and/or contribute towards reducing the risk of disease and functional food science will contribute to human health in the future provided that evidence is supported by sound scientific, mostly human data Nutritionists and food scientists have the possibility through the development of functional foods to offer beneficial opportunities related to well-being and health and reduction of risk of disease. Such a new approach in nutrition is strongly dependent upon the identification, characterisation, measurement and validation of relevant markers as defined above. The design of such udies still needs to be carefully analysed and specifically developed by reference to, but differently from, classical clinical studies that have been elaborated to help in developing drugs, not food products Major target functions in the body that are or can be modulated by specific food products will have to be identified or characterised. The basic science to understand these functions and how they relate to well-being and health or a particular pathological process needs to be developed so as to give the ecessary scientific base to develop new functional food pro Progress in food regulation, which is the means to guarantee the validity of the claims as well as the safety of the food will have to be made Optimised nutrition is a major challenge for nutritional science in the twenty first century. The development of functional foods is part of this challenge but elaboration of claims should remain basically a scientific challenge, and not primarily a marketing one. The proper scientific validation of functional claims is critical to the success of functional foods both for the benefit of human health and of the food industry 1. 8 References I WELSCH, S. Nutrient standards, dietary guidelines and food guides. In Present Knowledge in Nutrition, EE. Ziegler and L.J. Filer eds, Washington DC. ILSI Press. 1996. 2 Food and Nutrition Board Diet and Health, Implications for Reducing Chronic Diseases, Washington DC, National Academy Press, 10th edn, 1989 Food and Nutrition Board Recommended Daily Allowances, Washington DC, National Academy Press, 10th edn, 1989 4 US Department of Agriculture/Department of Health and Human Services Nutrition and Your Health: Dietary Guidelines for Americans, Home and
1.7 Future trends By reference to the conclusions of the FUFOSE concerted action,9 future trends are as follows: • Components in foods have the potential to modulate target functions in the body so as to enhance these functions and/or contribute towards reducing the risk of disease, and functional food science will contribute to human health in the future provided that evidence is supported by sound scientific, mostly human, data. • Nutritionists and food scientists have the possibility through the development of functional foods to offer beneficial opportunities related to well-being and health and reduction of risk of disease. Such a new approach in nutrition is strongly dependent upon the identification, characterisation, measurement and validation of relevant markers as defined above. The design of such studies still needs to be carefully analysed and specifically developed by reference to, but differently from, classical clinical studies that have been elaborated to help in developing drugs, not food products. • Major target functions in the body that are or can be modulated by specific food products will have to be identified or characterised. The basic science to understand these functions and how they relate to well-being and health or a particular pathological process needs to be developed so as to give the necessary scientific base to develop new functional food products. • Progress in food regulation, which is the means to guarantee the validity of the claims as well as the safety of the food, will have to be made. Optimised nutrition is a major challenge for nutritional science in the twentyfirst century. The development of functional foods is part of this challenge but elaboration of claims should remain basically a scientific challenge, and not primarily a marketing one. The proper scientific validation of functional claims is critical to the success of functional foods, both for the benefit of human health and of the food industry. 1.8 References 1 WELSCH, S. ‘Nutrient standards, dietary guidelines and food guides’. In Present Knowledge in Nutrition, E.E. Ziegler and L.J. Filer eds, Washington DC, ILSI Press, 1996. 2 Food and Nutrition Board Diet and Health, Implications for Reducing Chronic Diseases, Washington DC, National Academy Press, 10th edn, 1989. 3 Food and Nutrition Board Recommended Daily Allowances, Washington DC, National Academy Press, 10th edn, 1989. 4 US Department of Agriculture/Department of Health and Human Services Nutrition and Your Health: Dietary Guidelines for Americans, Home and Defining functional foods 25
26 Functional foods Guide Bulletin No 232. Washington dC. US Government Printing office 4th edn. 1990 5 US Department of Agriculture/ Department of Health and Human Services The Food Guide Pyramid, Home and Guide Bulletin No 252, Washington C. US Government Printing office. 1992 6 JAMES, W.P.T. Healthy Nutrition: Preventing Nutrition-related Diseases in Europe, WHO, Regional Publications European Series, 1988, 24, 4-6 7 MILNER, J. Functional foods: the US perspective, 17th Ross Conference on Medical Issues. Am J Clin Nutr. 2000.71.1654S-59S 8 KOK, F.J. Functional foods: relevance of genetic susceptibility. In Proceedings of Forum on Functional Food, Council of Europe Publications Strasbourg, 1999, 217-29 9 DIPLOCK, A T, AGGETT, P.J., ASHWELL, M, BORNET, F, FERN, F.B., ROBERFROID M.B. Scientific concepts of functional foods in Europe: consensus document, BrJ Nutr, 1999, 81 supp. 1 S1-S28 10 KUBOMARA, K. Japan redefines functional foods, Prepared Foods, 1998 167,129-32 1 1 HILLIAN, M. 'Functional foods: current and future market developments Food Technol Internat Europe, 1995, 25-31 12 RIEMERSMA, R.A. 'A fat little earner,, Lancet, 1996, 347,775-6 13 COGHLAN, A 'A plateful of medicine, New Scientist, 1996, 2054, 12-13 14 GOLDBERG, L. Functional Foods, Designer Foods, Pharmafoods, Nutraceu- ticals, New York, Chapman Hall, 1994 15 MAZZA, G. Functional foods: Biochemical and Processing Aspects, Lancaster PA. Technomic. 1998 16 DEFELICE, SL."The nutraceutical revolution, its impact on food industry research and development, Trends Food Sci Technol, 1995, 6, 59-61 17 Health Canada. Policy Options Analysis: Nutraceuticals/Functional Foods, Health Canada, Health Protection Branch, Therapeutic Products Programme and Food Directorate, Ottawa, 1997 18 Ministry of Agriculture, Fisheries and FoodFood Advisory Committee Review of Functional Foods and Health ClaimS, London, 1996 19 Federal Register Diet Supplement Health Education Act(DSHEA), Publ L. Washington dC. 1994. 103-417 0 Ministere de la Sante Publique, Republique Francaise Decret Definissant et Reglementat les Complements Alimentaires, 14 October 1997, 97-964 21 IFIC Foundation Functional foods: opening the door to better health Food Insight, November/December 1995 22 SMITH, B.L., MARCOTTE, M, HARMAN, G. A Comparative Analysis of the Regulatory Framework Affecting Functional Food Development and Commercialization in Canada, Japan, the European Union and the United States of America, Ottawa, Intersector Alliance Inc., 1996 23 Food and Nutrition Board, Institute of Medicine, National Academy of Sciences. In Opportunities in the Nutrition and Food Sciences, P.R. Thomas and R. Earl eds, Washington DC, National Academy Press, 1994
Guide Bulletin No. 232, Washington DC, US Government Printing Office, 4th edn, 1990. 5 US Department of Agriculture/Department of Health and Human Services The Food Guide Pyramid, Home and Guide Bulletin No. 252, Washington DC, US Government Printing Office, 1992. 6 JAMES, W.P.T. Healthy Nutrition: Preventing Nutrition-related Diseases in Europe, WHO, Regional Publications European Series, 1988, 24, 4–6. 7 MILNER, J. ‘Functional foods: the US perspective’, 17th Ross Conference on Medical Issues, Am J Clin Nutr, 2000, 71, 1654S–59S. 8 KOK, F.J. ‘Functional foods: relevance of genetic susceptibility’. In Proceedings of Forum on Functional Food, Council of Europe Publications, Strasbourg, 1999, 217–29. 9 DIPLOCK, A.T., AGGETT, P.J., ASHWELL, M., BORNET, F., FERN, F.B., ROBERFROID, M.B. ‘Scientific concepts of functional foods in Europe: consensus document’, Br J Nutr, 1999, 81 supp. 1 S1–S28. 10 KUBOMARA, K. ‘Japan redefines functional foods’, Prepared Foods, 1998, 167, 129–32. 11 HILLIAN, M. ‘Functional foods: current and future market developments’, Food Technol Internat Europe, 1995, 25–31. 12 RIEMERSMA, R.A. ‘A fat little earner’, Lancet, 1996, 347, 775–6. 13 COGHLAN, A. ‘A plateful of medicine’, New Scientist, 1996, 2054, 12–13. 14 GOLDBERG, I. Functional Foods, Designer Foods, Pharmafoods, Nutraceuticals, New York, Chapman & Hall, 1994. 15 MAZZA, G. Functional foods: Biochemical and Processing Aspects, Lancaster PA, Technomic, 1998. 16 DEFELICE, S.L. ‘The nutraceutical revolution, its impact on food industry research and development’, Trends Food Sci Technol, 1995, 6, 59–61. 17 Health Canada. Policy Options Analysis: Nutraceuticals/Functional Foods, Health Canada, Health Protection Branch, Therapeutic Products Programme and Food Directorate, Ottawa, 1997. 18 Ministry of Agriculture, Fisheries and Food Food Advisory Committee Review of Functional Foods and Health Claims, London, 1996. 19 Federal Register ‘Diet Supplement Health Education Act (DSHEA)’, Publ L, Washington DC, 1994, 103–417. 20 Ministe`re de la Sante´ Publique, Re´publique Franc¸aise De´cret De´finissant et Re´glementat les Comple´ments Alimentaires, 14 October 1997, 97–964. 21 IFIC Foundation ‘Functional foods: opening the door to better health’ Food Insight, November/December 1995. 22 SMITH, B.L., MARCOTTE, M., HARMAN, G. A Comparative Analysis of the Regulatory Framework Affecting Functional Food Development and Commercialization in Canada, Japan, the European Union and the United States of America, Ottawa, Intersector Alliance Inc., 1996. 23 Food and Nutrition Board, Institute of Medicine, National Academy of Sciences. In Opportunities in the Nutrition and Food Sciences, P.R. Thomas and R. Earl eds, Washington DC, National Academy Press, 1994. 26 Functional foods
Defining functional foods 27 24 BELLISLE, F, DIPLOCK, A T, HORNSTRA, G, KOLETZKO, B, ROBERFROID, M SALMINEN, S, SARIS, W.H. M ' Functional food science in Europe, Br. Nutr 1998,80,supp.lSl-S193 25 KNORR, D. Functional food science in Europe Trends in Food Sci Technol 1998,9, special issue, 295-340 26 European Commission Novel Food Directive, 97/258/CEE 27 Keystone The Keystone national policy dialogue on food nutrition and health: executive summary,J Nutraceuticals, Functional and Medical Foods,1997,1,l1-32 HUDSON,C..The food industry's expectation, In Health Claims Substantiation and Research Needs, ILSI-Australasia, 1994, 9-11 29 Codex alimentarius codex general guidelines on Claims. 1991. CAC/GL 1-1979 Revision 1 30 Swedish Nutrition Foundation Health Claims in the Labelling and Marketing of Food Products: The Food Industry's Rules (Self-Regulatory Programme), Lund, 1996 31 Codex Alimentarius. Proposed Draft Recommendation for the Use of Health Claims. Geneva. WHO. 1999 32 SALMINEN. S. BOULEY. C. BOUTRON-RUAULT M C. CUMMINGS. J.H. FRANCK A GIBSON, G.R., ISOLAURL, E, MOREAU, M C, ROBERFROID, M, ROWLAND, 1. Functional food science and gastrointestinal physiology and function, BrJ Nut,1998,80,sup.ls147-S17l 33 DIPLOCK, A T, CHARLEUX, J.L., CROZIER-WILLY, G,KOK, FJ, RICE-EVANS.C ROBERFROID, M, STAHL, W, VINA-ROBES, J. 'Functional food e and defense against reactive oxidative species, BrJ Nutr, 199 S77-s112 34 BELLISLE, F, BLUNDELL, J.E., DYE, L, FANTINO, M,FERN,E,FLETCHER,RJ LAMBERT, J, ROBERFROID, M, SPECTOR, S, WESTENHOFER, J, WESTERTERP. PLANTENGO, M.S. " Functional food science and behaviour and psychological functions, Br. Nutr, 1998, 80, supp. I SI73-S193
24 BELLISLE, F., DIPLOCK, A.T., HORNSTRA, G., KOLETZKO, B., ROBERFROID, M., SALMINEN, S., SARIS, W.H.M. ‘Functional food science in Europe’, Br J Nutr, 1998, 80, supp. 1 S1–S193. 25 KNORR, D. ‘Functional food science in Europe’ Trends in Food Sci Technol, 1998, 9, special issue, 295–340. 26 European Commission Novel Food Directive, 97/258/CEE. 27 Keystone ‘The Keystone national policy dialogue on food nutrition and health: executive summary’, J Nutraceuticals, Functional and Medical Foods, 1997, 1, 11–32. 28 HUDSON, C.B. ‘The food industry’s expectation’, In Health Claims: Substantiation and Research Needs, ILSI–Australasia, 1994, 9–11. 29 Codex Alimentarius Codex General Guidelines on Claims, 1991, CAC/GL 1–1979 Revision 1. 30 Swedish Nutrition Foundation Health Claims in the Labelling and Marketing of Food Products: The Food Industry’s Rules (Self-Regulatory Programme), Lund, 1996. 31 Codex Alimentarius. Proposed Draft Recommendation for the Use of Health Claims, Geneva, WHO, 1999. 32 SALMINEN, S., BOULEY, C., BOUTRON-RUAULT, M.C., CUMMINGS, J.H., FRANCK, A., GIBSON, G.R., ISOLAURI, E., MOREAU, M.C., ROBERFROID, M., ROWLAND, I. ‘Functional food science and gastrointestinal physiology and function’, Br J Nutr, 1998, 80, supp. 1 S147–S171. 33 DIPLOCK, A.T., CHARLEUX, J.L., CROZIER-WILLY, G., KOK, F.J., RICE-EVANS, C., ROBERFROID, M., STAHL, W., VINA-ROBES, J. ‘Functional food science and defense against reactive oxidative species’, Br J Nutr, 1998, 80, supp. 1 S77–S112. 34 BELLISLE, F., BLUNDELL, J.E., DYE, L., FANTINO, M., FERN, E., FLETCHER, R.J., LAMBERT, J., ROBERFROID, M., SPECTOR, S., WESTENHO¨ FER, J., WESTERTERPPLANTENGO, M.S. ‘Functional food science and behaviour and psychological functions’, Br J Nutr, 1998, 80, supp. 1 S173–S193. Defining functional foods 27
2 EU legislation and functional foods a case study P. Berry Ottaway, Consultant, Berry Ottaway and Associates Ltd Hereford 2.1 Introduction Food law al ways lags behind innovation and developments, sometimes by more han a decade. This was particularly true in the late 1990s with advances in nutritional science and the general acceptance that some aspects of foods can contribute to health in other ways than by an adequate supply of classical nutrients From a relatively slow start, the concept of a functional food has been gaining ground world-wide, and has also been attracting the attention of the major multinational food companies. Within Europe there has been increasing recognition of functional foods by the national authorities, particularly in the area of health claims for foods The composition and proposed marketing of many functional foods can introduce a number of anomalies in the application of current EU food legislation and the following is a case study of the proposed introduction of such a product 2.2 Product description The product, which was in an advanced stage of development in a country outside the eu, was also being considered for the European market. The concept of the product was a powdered beverage mix which could be made up with milk, water or fruit juices and which provided not only protein, carbohydrate and fat, but also wide range of micronutrients added fibre sources and fructo-oligosaccharides The fructo-oligosaccharides were added for their prebiotic benefits
2.1 Introduction Food law always lags behind innovation and developments, sometimes by more than a decade. This was particularly true in the late 1990s with advances in nutritional science and the general acceptance that some aspects of foods can contribute to health in other ways than by an adequate supply of classical nutrients. From a relatively slow start, the concept of a functional food has been gaining ground world-wide, and has also been attracting the attention of the major multinational food companies. Within Europe there has been increasing recognition of functional foods by the national authorities, particularly in the area of health claims for foods. The composition and proposed marketing of many functional foods can introduce a number of anomalies in the application of current EU food legislation and the following is a case study of the proposed introduction of such a product. 2.2 Product description The product, which was in an advanced stage of development in a country outside the EU, was also being considered for the European market. The concept of the product was a powdered beverage mix which could be made up with milk, water or fruit juices and which provided not only protein, carbohydrate and fat, but also a wide range of micronutrients, added fibre sources and fructo-oligosaccharides. The fructo-oligosaccharides were added for their prebiotic benefits. 2 EU legislation and functional foods A case study P. Berry Ottaway, Consultant, Berry Ottaway and Associates Ltd, Hereford