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© Copyright 2009 AACC International.
Published April 2009.
A synergistic approach to functional product development
M.E. Camire. University of Maine, Orono, ME.
Camire, M.E. 2009. A synergistic approach to functional product development. Online. AACC International Cereal Science Knowledge Database
Nutrition research tends to focus on evaluation of a single nutrient, phytochemical or food on one aspect of human health. Marketing of healthful foods likewise often emphasizes one health benefit or claim for a product. New approaches are needed to develop and promote foods that provide multiple health benefits for consumers. Food ingredients have been blended to provide complementary amino acids profiles. Could this model be adapted to create new foods with different types of benefits? Products could be formulated to target varying aspects of health. For example, a “heart-healthy” breakfast cereal could contain psyllium and oat bran for reducing cholesterol, cranberries for inflammation inhibition, and blueberries and added potassium and calcium to lower blood pressure. A line extension for gut health could substitute dried plums, wheat bran and probiotics. Another approach would be to combine ingredients that affect different aspects of health. A snack bar for weight loss and improved mood might contain dietary fiber, green tea and omega-3 fatty acids. Chinese traditional medicine employs the concept of helper herbs to aid the primary active ingredient. Foods for combating iron deficiency may have extra ascorbic acid to facilitate iron absorption. Other options may become available to increase phytochemicals’ bioavailability and transport to target organs. Examples of synergistic foods from around the world and new possibilities for product development will be critiqued. Healthful grains provide the basis for many exciting new designed foods.
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