Culinary Cures

Several speakers at the Vitafoods International Conference in March speculated that the movement to vitafoods (a.k.a. functional foods or nutraceuticals) would represent the most significant trend affecting the food industry during the next decade.

Conference sponsors defined "vitafoods" as: "foods and drinks to meet the needs of the modern, health-conscious consumer, which enhance the bodily or mental quality of life, enhance the capacity to endure or flourish, or to recover from strenuous exercise or illness. They may also increase the healthy status of the consumer or act as a potential deterrent to health hazards."

Nutritional science. More empirical in vivo evidence is now published in reputable peer-reviewed scientific journals.

Consumers. Highly nutrition-literate and more aware than ever of diet-disease links, they have changed their eating habits.

Economics and government. Health cost-containment policies drive preventive efforts.

Demographics. The baby-boomer generation is aging and consumers in developing nations have greater access to, and interest in, "Western"-type convenience foods

Industry. The food industry always is looking for new ways to increase "share of stomach."

Technology. New technologies will create improved food ingredients and process methods.

Media. Journalists are very receptive to news on diet-health links and regularly publish the latest findings on these in the popular press.

R&D role

  Let's presume a marketing department asks R&D for a "healthy" food product. Remembering that a vitafood offers benefits to consumers beyond nutritional value, professor Marcel Roberfroid, Université Catholique de Louvian, Brussels, Belgium, says there are four technical development approaches, which he outlined at the Vitafoods International Conference:

Eliminate a component identified to cause a deleterious effect on the consumer.

Increase the concentration of a component, naturally present in food, in order to reach a concentration necessary to induce the expected effects.

Add a component which is not normally present in most foods, and which is not necessarily a macronutrient or micronutrient, but for which a benefit has been demonstrated.

Replace a component, usually a macronutrient, the intake of which is usually excessive - and which, consequently, causes deleterious effects - by a component for which benefits have been demonstrated.  The proper approach depends in large measure on the product positioning and marketing claims. Once a strong body of research demonstrates a benefit from an ingredient, and consumer awareness reaches a level permitting easy mass communication, then a specific set of marketing parameters can be established. Roberfroid further states that, currently, the most promising targets for positioning/claim statements are:

Gastrointestinal functions associated with balanced colonic microflora, nutrient bioavailability and transit time.

The redox and antioxidant systems, which require a balanced and satisfactory intake of antioxidant vitamins as well as non-vitamin components like polyphenols and natural antioxidants of plant origin. Redox activities and antioxidant protections are important for almost every cell and tissue. Their dysbalance often is associated with miscellaneous pathologies.

The metabolism of the macronutrients (carbohydrates, amino acids and fatty acids) and, in particular, hormonal effects due to balance of insulin/glucagon or the production of gastrointestinal peptides, which may affect various biochemical pathways.

Fetal and early life developments as influenced by mother's and baby's diets, such as the importance of folic acid in a pregnant woman's diet or the role of polyunsaturated fatty acids in early-stage brain development.

Elimination of certain dietary nonnutritive components.

Mood and behavior or cognitive and performance benefits. These might be related to consumption of certain foods, but the distinction between nutrition and pharmacology is difficult. Further research is needed before this intersection of nutrition and pharmacology can be commercialized.

Sifting through the science

  Product claims could be classified according to two criteria: intended use by consumers, and degree of scientific validation needed to substantiate such claims.

  Possible claim statements range from simple nutrient descriptors to claims specifically designed to inform consumers about disease management and therapy. In the United States, the claims allowed on products classified as foods are strictly regulated by the Nutrition Labeling and Education Act (NLEA) of 1990. The NLEA regulates terms such as "light," "good source of," and "low" and "high" when used in specific contexts, such as "low fat." It also allows 10 specific claims that make diet/health relationship claims. These can be found in the Federal Register (21 CFR 101.72 through 101.81). Products classified as dietary supplements are covered by the Dietary Supplement Health and Education Act of 1994. The government does not strictly limit the nutrient health claims listed, "although claims may not be made about the use of a dietary supplement to diagnose, prevent, mitigate, treat, or cure a specific disease (unless approved under the new drug provisions of the FD&C Act)," according to the U.S. Food and Drug Administration. Products also may use the NLEA health claims, statements about classical nutrient deficiency diseases, and effects on structure or function of the body or the well-being from consuming the ingredient. These statements must be substantiated as truthful and not misleading and the label must include, "this statement has not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease."

  The first level of statements are nutrient descriptors, or content claims, according to Vitafoods International Conference speaker Max Blum Hoffmann, Ph.D., La Roche Ltd., Basil, Switzerland. These simply state the type of ingredient present, and depend on consumer awareness for any further benefits to be derived. Examples include the statements: "contains... ," " ... good source of ... ," and " ... rich in ingredient X, Y, Z." Obviously, the degree of scientific validation required to support such statements is limited and usually based on analytical testing methods.

  The next level of claims is functional claims, which describe the specific physiological benefit without direct reference to disease prevention, Hoffmann says. Examples of currently used claims include: "lowers cholesterol," "facilitates digestion" and "enhances immunity." Accumulating scientific evidence strongly suggests that the following functional claims would be applicable to vitamin-enriched foods: antioxidant cell protection, enhanced immunity, bone integrity, fitness, and mental alertness. Functional claims referring to biomarkers of disease require substantiation by nutritional and biochemical studies.

  Health messages communicated in a broader context must be validated using certified procedures involving protocols of clinical studies. Such statements include: "This will help you to lower cholesterol when consumed as part of a sensible diet;" and "This food may help you to prevent cancer."

  Whatever direction a company takes in marketing a vitafood, Hoffman says, the claims will depend on the strength of the scientific evidence and the degree of consumer awareness.

Interest in fat

  The latest U.S. Department of Agriculture (USDA) dietary guidelines, released in 1990, emphasize that consumers should "choose a diet that provides no more than 30% of total calories from fat. This includes both saturated and unsaturated fats. Similarly, cholesterol should be consumed only in moderation."

  During the last decade, these recommendations and similar medically based advice to consumers have led to a proliferation of products offering reduced-fat, low-fat or no-fat features. Still, many question whether these foods improved American health, and specifically, reduced obesity. Furthermore, moderate levels of certain fats improve the hedonic ratings of foods while offering potential healthful benefits.

  Reducing or eliminating fat presents problems for product designers. The first is maintaining hedonic appeal. Fat contributes to the flavor and texture of foods in uniquely appealing ways. In addition, fat affects performance; it influences flow properties or spreadability. What's more, replacement of fat with water-based mimetics can increase water activity, leading to food-safety and shelf life problems.

  Another concern worth monitoring is whether these products have reduced obesity or if they exacerbate the problem. Recent animal studies by Britt Burton-Freeman, Ph.D., a postdoctoral researcher at the University of California at Davis, indicate "that dietary fat can have a beneficial role in appetite regulation when controlling caloric intake. If caloric intake is equivalent, fat has been found to prolong between-meal periods without compensatory increases in food intake, compared to diets high in protein or carbohydrates."

  Assuming that some fat is needed for functionality and the level is consistent with marketing positioning, what types of fat should be used? Certainly, efforts should focus on unsaturated fats, because most studies indicate they are more healthful than saturated fats. But these do not always produce the required characteristics in the finished product and can be prone to oxidation, which may cause shelf life problems. Fortunately, the fats and oils industry has been working to improve functionality and nutritional properties. The answer will lie in the future "new age" oils currently under development, says Frank Kincs, Calgene Oils Division of Monsanto, Davis, CA.

  Much research is underway to create fats and oils possessing improved health features and stability. High oleic sunflower, canola and soy oils, and in certain products, low linolenic content, reduce the content of saturated stearic acids and focus on monounsaturate content for improved stability. High-stearate products offer the potential to eliminate hydrogenation and the content of trans fatty acids, which have been linked to increased incidence of coronary disease. Medium-chain triglycerides, currently used in medical nutritional foods because they are easily absorbed and utilized, are too costly for most consumer foods uses. Developing strains of canola containing these fatty acids may make their use more economically feasible for the food industry. Food Product Design will more thoroughly delve into new technology for developing healthful, functional fats in the November 1997 issue.

Protein power

  Presumably, a source of protein will be needed for many vitafoods. Two show promise in supplying health advantages as well as amino acids: soy and whey protein.

  Much clinical research has demonstrated the health benefits of soy. These are best summarized in the study, "Health Benefits of Soy Protein," by Dr. James W. Anderson of the Veterans Affairs Medical Center, Lexington, KY.

  "Populations with high levels of soybean intake have lower rates of coronary heart disease, breast cancer, and osteoporosis than populations with low levels of soybean intake," Anderson writes. "Clinical studies document that intake of soy protein is accompanied by a reduction in serum cholesterol and LDL-cholesterol with preservation of HDL-cholesterol concentrations. These studies clearly indicate that the hypocholesterolemic effects of soybeans are associated with the protein component and not the fiber or lipid components."

  Animal studies indicate that most of the hypocholesterolemic effects of soy protein are related to soy isoflavones associated with most soy protein preparations. They also show that soy protein or soy isoflavones inhibit development or certain cancers.

  According to Anderson: "The available data suggest that the soy isoflavones present in soy protein may have these beneficial effects in humans: reduction of serum cholesterol and risk for coronary heart disease, reduction in risk for breast cancer, and reduction of risk for osteoporosis in women. Soy-protein-containing isoflavones may also decrease post-menopausal symptoms in estrogen-deficient women. Practical ways to increase soy protein intake may offer major health benefits for American women as well as for hypercholesterolemic men who ordinarily consume small quantities of soy protein and soy isoflavones."

  Soy protein not only supplies needed amino acids, it also provides powerful "phytochemicals" possessing antioxidant properties. In the 1950s, food processors began extracting protein from soy in order to develop protein ingredients, including soy protein concentrate and, more recently, isolated soy protein. Isolated soy protein is a cost-effective, available source of protein equal in quality to protein from meat, milk or eggs.

  For nearly 80 years, nutritional science has recognized that soy protein might protect humans against atherosclerosis. Soy-based foods have been eaten for many years in Asian countries where epidemiological data has shown a significantly lower occurrence of chronic diseases. Similar studies show that populations consuming generous amounts of soy protein have experienced lower rates of chronic heart disease.

  Researchers speculate that the protective effect of soy protein may lie in the amino acid pattern, as well as nonprotein phytochemicals, such as isoflavones and saponins. Soy protein may affect cholesterol metabolism in various ways, and also may prevent the oxidation of LDL- and HDL-cholesterol. The antioxidant mechanisms are still under study.  Four forms of soy protein are available commercially:

Soy flour. Made of round dehulled soybeans, soy flour contains 50% protein, but contributes a "beany" flavor due to the carbohydrate portion.

Textured soy protein. Prepared from soy flour or soy protein, its texture after rehydration resembles ground meat and is typically used as a plant-based meat analog. Protein ranges between 40% and 50%.

Soy protein concentrate. The protein level is 70% by weight. Soy protein concentrates are made using various chemical and physical extraction methods, so product developers need to ensure that the desirable antioxidant phytochemicals are present after the extraction, since some types will remove the phytochemicals.

Isolated soy proteins. These are derived from defatted soy flakes, using a minimum heat process. Isolated soy protein contains 90% protein and, since it is carbohydrate- and fat-free, does not retain a "beany" flavor. Isolated soy protein is used as a characterizing protein in many infant formula and medical nutritional products, due to its bland flavor and high-quality protein.

  Another choice for protein sources for vitafoods are whey proteins. The biological activity of whey proteins includes bacteriocidal and bacteriostatic properties; antiviral properties; increased resistance to carcinogens; increased longevity; and modulation of digestion. Some of whey's biological activity has been linked to increased glutathion levels in the tissue, which also boosts the immune system.

  The biological activity of whey proteins depends on the undenatured conformation of the whey protein, and is unrelated to its nutritional quality.

  Biological activity is measured in many different ways depending on the type of activity being investigated. Most methods involve a combination of in vivo testing, followed by antigen testing in vitro. For example, an Australian group has published data evaluating the effects of different proteins in the diets of rats. The researchers concluded that rats fed whey have the lowest incidence of colon cancer and a significant reduction in number of tumors.

  Whey protein consists of a heterogeneous mix of heat-sensitive proteins including beta-lactoglobulin, alpha-lactalbumin and immunoglobulins. Alpha-lactalbumin in whey isolates is extremely high in essential amino acids, particularly branched-chain amino acids. In addition to its nutritive value, it strongly binds minerals and is involved in absorbing minerals in the small intestine.

  Another type of protein found in whey, glycomacropeptides (GMP), contains nearly all the sialic acid found in milk proteins. A cell-wall component, sialic acid acts as an anchor site for viruses and has to be present for attachment and infection to develop. By including whey proteins containing sialic acid in the diet, viruses are attracted to the whey protein, reducing the chance of host infection. GMPs influence digestion by controlling the release of acid, and regulating the protein digestion in the stomach. This effect allows passage of GMPs and other biologically active proteins (such as lactoferrin and lactoperoxidase) into the blood stream. GMPs also enhance the growth of bifidobacteria, a bacteria associated with human health.

  Lactoferrin appears to have bacteriostatic and bacteriocidal effects against pathogens, because it strongly binds the iron required for their growth. This in turn increases the iron's bioavailability. It scavenges ferric ions, reducing production of free radicals.

  The choices of protein offering health benefits are varied, and should be chosen based on compatibility within the overall product system and the benefits to be delivered to the target market.

Formulating with fiber

  When formulating a vitafood, product developers need to consider an array of carbohydrate choices. From a health-enhancing standpoint, fiber is one of the most important.

  During the past 20 years, dietary fiber has been recognized as an important part of a healthful diet, according to Barbara Schneeman, Ph.D., dean, College of Agriculture and Environmental Science at the University of California at Davis, and Janet Tietyen, extension food and nutritional specialist, the University of Kentucky, Lexington. Many clinical trials and animal studies have been conducted, and the number of scientific reports on fiber has increased 40-fold between 1968 and 1978. Investigators have evaluated the effects of fiber through the use of fiber supplements, meal studies and high-fiber diets. The undigestible carbohydrate is no longer regarded as an inert component with no nutritional value. Rather, it's viewed as a component vital for gastrointestinal function, offering many attendant health benefits.

  Cereals, vegetables, fruits and seeds contain cellulose, arabinoxylans, beta-D glucans, pectic substances, galactomannans, and other noncellulosic polysaccharides. Many commercially available food additives that are sources of fiber are gums, algal polysaccharides, alginates, sulfated galactans, cellulose esters and ethers, and resistant starches.

  Chemical composition of dietary fibers, as expressed as monosaccharides, does not predict the physiological effects of fiber. Amylose, amylopectin, cellulose and beta-glucan all contain glucose units, but vary in the enzymatic digestibility of the polysaccharides as well as their solubility. This variation is due, in part, to the different linkages between sugar units in polysaccharide chains. Simply knowing the saccharide decomposition would provide little information about the properties of these different polysaccharides when consumed.

  Similarly, simply characterizing them as soluble or insoluble in water is not sufficient to explain their physiological function. Properties such as viscosity, water-holding capacity, binding ability of bile acid, particle size, and microbial degradation better predict their effect on the human body.

  Water-holding capacity is related to the solubility of the polysaccharide. Pectins, gums, beta-glucans and some hemicelluloses have high water-holding capacity, absorbing relatively large quantities of water and swelling within the gastrointestinal system. This increases viscosity, which in turn slows gastric emptying. It can also slow digestion and absorption of nutrients; increased viscosity can interfere with mixing of intestinal contents, but the high solubility allows greater microbial degradation.

  In fiber preparations, grinding disrupts the cell-wall structure, modifying particle size. The amount of exposed surface area can affect the exposure to microbial action and to digestive enzymes.

  Microbial breakdown of polysaccharides in the large intestine enhances the growth of microflora, increasing production of short-chain fatty acids and other metabolites. The reduction of colonic pH and other metabolites has been associated with cancer prevention.

  Another property of fiber is the degree of adsorption and binding of organic molecules in the intestine. This interaction with bile acids and enzymes results in increased fecal excretion of bile acids and slower rate of digestion in the small intestine. These properties increase cholesterol turnover, and may contribute to the ability of certain fibers to lower plasma cholesterol.

  Processors need to consider which of these benefits make relevant marketing messages. Product developers then need to determine what ingredients deliver the benefits required. Fiber from different food sources contains varying levels of components with specific physiological effects. Next, developers must determine how compatible a particular ingredient is in a given system. Increased water-binding may increase viscosity, make water removal difficult or result in gumminess. Larger particle size might come across as grittiness.

  The actual fiber content of a specific ingredient affects the quantity required to reach a certain fiber content in the food itself. The USDA's Daily Recommended Value (DRV) for fiber is 25 grams per day. In order to label a food product a "good source" or "fiber-fortified," a serving must contain 10% of the DRV (2.5 grams per serving); a "high-fiber" product must deliver 20% of the DRV (5.0 grams per serving). This is more easily achieved with an ingredient with a high level of fiber, such as the 95%-plus present in commercial cellulose ingredients than with a "natural" ingredient such as oat bran with only 26% dietary fiber.

What's up doc?

  Esoteric terms, such as "antioxidants" and "free radicals," have been picked up by the general populace. As public awareness rises, so has the marketing opportunity to communicate the message in 30-second commercials. This opportunity is created by the strength of the scientific evidence for various compounds, coupled with increasing consumer awareness.

  These compounds and their purported health benefits include:

Oligosaccharide: stimulates growth of gut bacteria; lowers cholesterol.

Sugar alcohols: lower blood sugar.

Peptides: increase mineral absorption; reduce calcium loss.

Alcohols and phenols: improve digestion; reduce arterial sclerosis.

Isoprenoids (carotenoids) and vitamins: prevent disease (established nutritional benefit); and at higher doses, serve as free radical scavengers for cardiovascular protection and certain cancer protection.

Choline: improves brain function.

Lactic acid bacteria: prevent constipation; promote immune system.

Calcium and phosphorous: improve bone strength and dental health.

Polyunsaturated fatty acids: reduce heart disease and blood cholesterol.  Of these, vitamin fortification might be most familiar to the consumer. Processors routinely enrich wheat flour and rice to replace nutrients lost in milling. Breakfast cereals often contain added vitamins to supplement the typical American diet. But companies are beginning to look at fortification in a much wider range of products to reap its benefits.

  The classic role of vitamins has been preventing deficiencies which lead to various diseases -- pellegra from insufficient niacin, for example. Research for the last decade has focused on higher dosages of vitamins to provide additional benefits, especially chronic disease prevention. Positive results have been seen in studies involving vitamin A and the carotenoids, tocopherols and folic acid.

  Most nutritionists recommend consuming carotenoids from foods. The current USDA guideline recommends at least 5 daily servings of fruits and vegetables, many of which contain significant levels of these compounds. Epidemiological studies demonstrate a correlation between diets high in fresh fruits and vegetables, and lower risk of cancer and cardiovascular diseases. The typical diet in developed countries lacks these levels of consumption, so carotenoid supplementation of foods might provide beneficial results. The question is: which ones?

  Beta-carotene serves as a precursor to vitamin A (provitamin A), but at higher dosages can be a powerful antioxidant and immune system stimulator. Recent studies have used synthetic beta-carotene as a proxy for the multitude of carotenoids contained in fruits and vegetables. These studies have not clearly demonstrated the hypothesized benefit. In fact, two clinical trials conducted by the National Cancer Institute and concluded in the last several years indicated that beta-carotene may increase the incidence of lung cancer in smokers. Many researchers now believe that the synergism among several types of carotenoids results in the epidemiological evidence.

  Clinical researchers now are focusing attention on naturally available combinations of carotenoids, commonly referred to as "mixed carotenoids." Carotenoids for fortification can be extracted from D. salina algae. These contain beta-carotene, alpha-carotene, cryptoxanthin, zeaxanthin and lutein.

  These compounds are commonly found in fruits and vegetables and may provide the health benefits hypothesized by the epidemiological studies.

  Many more intervention trials must be performed to prove a causal relationship between mixed carotenoids and specific health benefits. Trials are continuing on the effects of single carotenoids, such as beta-carotene on cancer and cardiovascular diseases; of lutein and zeaxanthin on age-related vision degeneration; and of lycopene on prostate-cancer prevention.

  Tocopherols represent another group of compounds under extensive global clinical study. "Tocopherol" is a generic term including all eight tocopherol isomers, which exhibit varying levels of the biological activity of vitamin E, d-alpha tocopherol. Synthetic tocopherols are designated by the prefix dl-. Natural tocopherols consist of four different molecules: d-alpha, d-beta d-gamma and d-delta. The natural tocopherols are derived from vegetable oils; and the exact proportion of each type in a mixture depends on the source.

  New scientific data suggest that at doses much higher than the Recommended Daily Intake of 30 mg per day (such as 400 mg per day), vitamin E can delay or prevent the onset of degenerative diseases linked to damage by free-radicals: cancer, atherosclerosis, cataracts and other major diseases. Acting as an antioxidant, vitamin E minimizes the level of free radicals. It defends against damage to cell membranes, helps prevent DNA damage that leads to mutations, and protects low-density lipoproteins and other lipid-rich body constituents against oxidation. Recent research indicates that, as with carotenoids, a range of tocopherol isomers may be vital to health benefits.

  Another nutrient in the spotlight is folic acid. Studies have shown it acts to prevent neural-tube defects and affects homocysteine metabolism. An elevated level of plasma homocysteine has emerged as a new risk factor for cardiovascular disease. Patients with heart attacks show increased levels of plasma homocysteine and lower levels of folic acid. Clinical studies in patients with elevated plasma homocysteine levels show that reduced levels can be achieved by administering folic acid, in addition to vitamins B6 and B12.

  Some of the most compelling clinical studies link the prevention of neural-tube defects (spina bifida) in infants with folic acid supplementation of the mother's diet prior to conception. These studies have resulted in a recommendation by the U.S. Food and Drug Administration that women capable of becoming pregnant consume 400 mg of folic acid daily.

Formulating effects

  As with any other ingredient, incorporating these and other nutrients into food products raises a number of issues that need to be resolved before the product can be successfully developed:

Dosage is key to the difference between maintenance and manifestation of health benefits. How will these higher dosages be controlled in plant production and maintained during shelf life?

Do the ingredient and the required level affect the finished product? Beta-carotene fortification can result in a golden to orange color depending on the form used, the level and the specific application. Unsaturated fats are prone to rancidity and may not have a high enough melt point for a specific application. New flavors may need to be developed to mask off-flavors from vitamin decomposition or the aromatic or taste notes from physiologically functional ingredients.

It is important that the interaction with other ingredients be examined not only for functional compatibility within the food system, but for effect on bioavailablity. For instance, will certain fibers added to food alter absorption of key micronutrients?

How will processing affect any individual ingredients? Testing must be done on the finished food to ensure no changes have occurred in the total level or in the level of a specific isomeric form.

Will the use of new ingredients affect the safety status of the food? Or the shelf life? If fat and salt are removed and water added, this increases the water activity and may allow microbial growth. Excessive consumption of certain nutrients, such as vitamin A, can have a toxic effect.

How will packaging enhance or reduce the nutrition quality? Oxygen-sensitive ingredients, such as vitamins A and C, must be carefully protected.  The main sources of information are the applications groups or technical-service groups established by key suppliers. Enlist their expertise early and often.

  This is a fortunate time, as food technology and nutrition science intersect, says Vitafoods International Conference speaker David Richardson, author of Tailored Foods and The Future.

  The pace of innovation, however, depends on the financial status of companies, and private and public institutions supporting basic research in an emerging market. Another major influence affecting the expansion of the vitafood market is the attitude and involvement of the retail trade. Also fundamental is creation of a regulatory climate that encourages fair trade; free movement of goods; harmonization of global controls to ensure validity of claims; and consumer protection.

  The food industry has created efficient and safe food processing and delivery systems worldwide. It is willing and able to capitalize on new technologies and research with the development of tasty, pleasurable and healthful products. The development of health-enhancing foods demands careful attention to safety, labeling and claims, as well as to the nutritional and physiological rationale, cost and sensory qualities.

Defining Moments

  In an emerging category, differences in terminology can lead to confusion and disagreements. The following represent entries to the dictionary of nutraceutical definitions:

  "Any modified food or food ingredient that may provide a health benefit beyond the additional nutrients it contains."

Committee on Opportunities in the Nutrition and Food Sciences, Food and Nutrition Board, Institute of Medicine, 1994

  "Foods containing significant levels of biologically active components that impart health benefits beyond basic nutrition when consumed in typical or optimal serving sizes."

International Food Information Council, Food Insight, November/December 1995

  "Any food that has a positive impact on an individual's health, physical performance (and) state of mind, in addition to its nutritive values."

Israel Goldberg, Ph.D., editor, Functional Foods, Chapman & Hall, 1994

  "Foods that, by virtue of physiologically active components, provide benefits beyond basic nutrition and may prevent disease or promote health."

Clare Hasler, Ph.D., director, University of Illinois Functional Foods for Health Program

  "Similar in appearance to conventional foods and are intended to be consumed as a part of a normal diet, but have been modified to subserve physiological roles beyond the provision of simple nutrients."

Australia's National Food Authority, 1994

  "Foods which are, based on the knowledge concerning the relationship between foods or food components and health, expected to have certain health benefits, and have been licensed to bear a label claiming that a person using them for specified health use may expect to obtain the health use through the consumption thereof..."

Japanese government

  "(Nutraceuticals refer to) any substance that may be considered a food or part of a food, and provides medical or health benefits, including the prevention and treatment of disease."

Dr. Stephen DeFelice, Foundation for Innovation in Medicine, who coined the term "nutraceutical" in 1989

  "Functional foods are those food products designed and marketed based on the presence and levels of specific components deemed relevant to improved biochemical functionality. The purported benefits will improve and enhance a person's 'health span' within his/her 'life span.' The term 'functional foods' is based on the term 'functional medicine,' describing an approach to health enhancement and disease prevention using individually tailored diet and nutrition."

California Institute for Food and Agricultural Research, University of California at Davis

  Alex Merolli is a business development consultant specializing in commercialization of new technology, particularly biotechnology, related to agribusiness and the processed foods industry.

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