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