Food product development - model of functional drivers
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Transcript of Food product development - model of functional drivers
FOOD
PRODUCT
DEVELOPMENT
AND
NOVEL FOOD
INGREDIENTS
MODEL OF FUNCTIONAL DRIVERS
The Role of Food Science in Ingredient Functionality And Food Systems
Ingredients are developed to perform a Function in Foods
The Function is identified by a need or a want to be delivered by the Food
The Development activity is guided by multi-functional knowledge
Food Science is the integration of multi-functional knowledge towards the study of
foods
PREMISE:
The need or want could be driven by nutrition, health, sensory, or environmental circumstances
Anthropological Reserve of Cuevas de Borbón, San Cristobal, Dominican Republic (J.Gonzalez)
PREHISTORY: ONE OF THE OLDEST FOOD INGREDIENT….. ???
Cardona Salt Mine, Barcelona, Catalunya, Spain
(J. Gonzalez)
SALT !!! • Excellent food preservative • Dehydrates foods • Controls microbial growth • No need for food refrigeration • Enables food storage • Enables food transportation • Enables nutrition • Palatability and texture • Available natural resource
Persian salt digger
SALT …… as it moved forward in history • Became a valued food ingredient • Extraction technology developed • Sourcing established: mines, sea salt works • “Salt Stock Exchange” … Salary! • Taxed, regulated, a political statement
French rock salt makers
mine salt works, Utah
sea salt works, Bonaire Mahatma Gandhi gathers salt
(Dandi, Gujarat, India)
Today …. The development and approval of a novel food ingredient could be tracked by an interesting and challenging path of science and technology with a level of complexity of its own.
FOOD
SCIENCE
Biochemistry
Nutrition
Chemistry
Physics
Agriculture
Law Engineering
Microbiology
Psychology
Packaging Genetics
What took place in nature’s ground and empirically in human’s cooking pits….
…. Is now better understood through
multi-disciplinary scientific collaboration
Food Science …. is the discipline in which engineering, biological, and physical sciences are used to study the nature of foods, the causes of deterioration, the underlying principles, and the improvement of foods for the consuming public (*)
Food Technology …. is the application of food science to the selection, preservation, processing, packaging, distribution, and use of safe, nutritious, and wholesome food (*)
(*) Institute of Food Technologists – Bylaws – Article 1.
Food scientists and technologist today face the challenge to develop products that are also affordable, abundant, produced from sustainable and environmentally acceptable sources – while still meeting consumer acceptance criteria.
Legal
Marketing
Finance
Manufacture
Physico-
Chemical
Discovery
Medical/
Clinical
Regulatory
Analytical
Nutrition Example of the multiple interactions that are routinely engaged in the process of ingredient development
Ingredient development
and Functionality
Distribution
Quality
Physico-chemical
Nutritional Law -
Economics Enabler
INDUSTRY
DRIVERS
These drivers are a conjunction of Societal – as its regulations and market forces - and Science & Technology advances
Sensory Health
Functionality is identified in the physico-chemical, sensorial, nutritional, and health impact drivers
Food Ingredient development could be traced across inter-related drivers
MODEL of DRIVERS for FOOD INGREDIENT DEVELOPMENT and FUNCTIONALITY
INGREDIENT DEVELOPMENT & FUNCTIONALITY
SENSORY PROPERTIES
• Flavor • Texture • Aroma • Color
NUTRITIONAL PROPERTIES
• Digestibility • Compositional Profile • Absorption
Mechanism
HEALTH
• Obesity • CV disease • Immunological • Allergy • Life-stage
LAW /ECONOMICS
• Market: Need-Want, Price, Supply-Demand
• Regulation: Law, Safety • Sustainability: energy,
environment, pollution
PHYSICO-CHEMICAL PROPERTIES
• Structure • Surface • Reactivity • Hydration
ENABLER
• Processes- make ingredient • Products - ingredient make • Attributes – define
ingredient/ product (Convenience, Portable, Ready-to-eat, Shelf-life, Life Style)
MODEL of DRIVERS FOR FOOD INGREDIENT DEVELOPMENT AND FUNCTIONALITY
How does this model applies to our prehistoric food ingredient ?
FUNCTIONAL INGREDIENTS - SALT
HEALTH • Disease prevention • Growth and
development • Blood pressure • Electrolyte balance
NUTRITIONAL PROPERTIES
• Sodium • Chloride
SENSORY PROPERTIES
• Taste • Texture
LAW, ECONOMICS • Sourced from mines or
sea shore (salt licks) • Tribal territory • Bartering potential
ENABLER • Storage • Nutrition • Transportation • Shelf life
PHYSICO-CHEMICAL PROPERTIES
• Dehydration • Antimicrobial • Hygroscopic • Electrolyte
SALT - PREHISTORIC TIME
How does this model applies to food ingredients in our time?
FUNCTIONAL INGREDIENTS - LIPIDS
NUTRITIONAL PROPERTIES
• General: ARA and DHA may be synthesized from shorter dietary w-3 and w-6 essential fatty acids.
• Infant intake is inked to mother’s diet (breast feeding) or to formula content.
SENSORY PROPERTIES
• Development of oxidation flavors (fish-like)
LAW, ECONOMICS • Sustainability concerns:
- fish source vs algae source. • Heavy metals contamination • Egg as sourcing option. • FDA Regulatory approval for
Infant formula (2002). • Entry barrier: ingredient cost
ENABLER • Pediatric nutrition
products that provide a better start in life for infants and children.
PHYSICO-CHEMICAL PROPERTIES
• Highly susceptible to oxidation.
• Heat stability issues
DHA & ARA
• Long chain polyunsaturated fatty acids
•DHA • Docosahexaenoic acid • 22:6 •w-3. • Present in fish oil
•ARA
•Arachidonic acid • 20:4 •w-6 • Present in animal fats
HEALTH Infant development: • Central nervous system • Retina • Mental and cognitive • Vascular system • Growth & Immune system
General: • AHA CVD (1996) • anti-inflammatory, cancer
• Encapsulation technology
• Encapsulation – reduced off-flavor formation.
• Encapsulation – protect from oxidation.
FUNCTIONAL INGREDIENTS - CARBOHYDRATES
HEALTH • Sucrose: Obesity,
Diabetes, Cariogenic.
NUTRITIONAL PROPERTIES
• No caloric value • Low usage level,
thus, low caloric value.
SENSORY PROPERTIES
• Equi-sweetness
LAW, ECONOMICS • Sugar rationing – WW’s
ENABLER • Shelf stable products
PHYSICO-CHEMICAL PROPERTIES
• Bulk issues
• Saccharine: Carcinogenic.
SUCROSE REPLACEMENT - HIGH POTENCY SWEETENERS
• Aspartame PKU issue
• Regulatory: - approval process, ingredient bans, labeling
• High Sweetness
• Off flavors: bitter, metallic.
• Flavor lingering.
• pH and conc. dependance.
• Heat stability issues • Maillard browning
• Saccharine (1879) x300 • Cyclamate (1937) x30 • Stevioside (1954) x300 • Aspartame (1965) x200 • Acesulfame K (1967) x200 • Sucralose (1976) x600 • Alitame (1979) x2000
• Thaumatin, Brazzein, Monellin
• Intellectual property
• Color & Flavors
FUNCTIONAL INGREDIENTS - PROTEINS
HEALTH • Immunity (antibacterial,
antiviral, antifungal) • Iron transport • Possible prebiotic
NUTRITIONAL PROPERTIES
• Digestible protein; some found un-digested also.
SENSORY PROPERTIES
• Non major of concern.
• Slight pink-reddish color
LAW, ECONOMICS • Regulatory approvals for
LF isolated from dairy material.
ENABLER • Pediatric nutrition
products closer to human breast milk
PHYSICO-CHEMICAL PROPERTIES
• pI 8.2 – 8.9 • Chelates Fe, Cu, Mg • Heat labile
LACTOFERRIN
• Third most abundant protein in human breast milk.
• Traces in bovine milk.
•Relevant for infant nutrition formulations
• Limited market supply • Cheese whey 40-60 mg/L • Skim milk 80-100 mg/L
• Cost $500-800 / kg
Interactions across drivers reflects: • Consumer needs for nutrition and health, • Science/technological advances • Market conditions as impacted by economic and political
environment. These interactions are dynamic – advances or limitations in one driver may
significantly influence one or more of them. A similar analysis could be made for any existing and future food ingredients
• Food Science is a collaboration of disciplines that has emerged out of the needs of society around its food – from understanding its nature, to its processing and preservation, to its delivery as a source of sustenance and health.
• Food scientists and technologists are challenged with the development of products that are nutritional, safe, affordable, abundant, produced from sustainable sources – while still meeting consumer acceptance criteria.
• The development and approval of a novel food ingredient could be tracked by an interesting and challenging path of science and technology with a level of complexity of its own.
• A model based on inter-related drivers is introduced as a tool to study the development of food ingredients. These drivers are a conjunction of Science & Technology advances as well as societal circumstances.
• Consumer needs for nutrition and health,, laws and regulations, market conditions, science and technology as well as agricultural challenges towards sustainability are reflected in these drivers.
• Their relevance and interaction is dynamic – advances or limitations in one element may influence significantly other drivers.
• Existing and future food ingredients could be studied following this model.
At the Seminar
CONSUMER BEHAVIOR
AND
FOOD SCIENCE INNOVATIONS
FOR
OPTIMAL NUTRITION
March 26th, 2014
Organized by the Sackler Institute for Nutrition Sciences
The New York Academy of Sciences
Presented by
Juan M Gonzalez, PhD, MBA