Food Science and Technology  

Food Science and Technology is an international peer-reviewed journal that publishes original and high-quality research papers in all areas of food science. As an important academic exchange platform, scientists and researchers can know the most up-to-date academic trends and seek valuable primary sources for reference.

ISSN: 2331-513X (Print)

ISSN: 2331-5156 (Online)

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Advances in Functional Foods from Food Industry by-Products
The functional food industry, consisting of food, beverage and supplement sectors, is one of the several areas of the food industry that is experiencing fast growth in recent years. It is estimated by BCC Research that the global market of functional food industry will reach 176.7 billion in 2013 with a compound annual growth rate (CAGR) of 7.4%. Specifically, the functional food sector will experience 6.9% CAGR, the supplement sector will rise by 3.8% and the functional beverage sector will be the fastest growing segment with 10.8% CAGR. This kind of growth is fueled not only by industrial innovation and development of new products that satisfy the demand of health conscious consumers but also by health claims covering a wide range of health issues.

Substances with clinically confirmed health benefits and broad applications in foods, beverages, dietary supplements, and adult and pediatric nutritional preparations will provide the best growth opportunities.

Global trends in functional foods will see the developing regions achieving much faster growth in both consumption and production than the developed regions. Based on projected investment levels in these industries and rising consumer income, China will evolve into the largest global producer and consumer of functional ingredients by 2020, passing up the United States and Western Europe.

Because of maturing markets, the supply and demand of functional foods in the developed countries will increase more slowly than the average pace of the developing world. Nonetheless, food, beverage and drug makers in the developed economies will continue to pursue opportunities in conventional and specialty nutritional products and natural medicines. As a result, they will remain major customers for a broad range of nutraceutical ingredients.

After long and costly evaluation conducted by the scientific panel DNA (Diethetic, Nutrition and Allergies) EFSA (European Food Safety Agency), on more than 4,000 health claims preliminarily accepted, was published EU Regulation 432/2012 with a total of 222 approved health claims, a figure really low, which did not cover anywhere near the expectations of the petitioners. nutrients have achieved 80% of approvals (vitamins, minerals, fiber, essential fatty acids, oils, fats, proteins, etc ...) and only 20% are other substances with health claims: prebiotics, probiotics, polyphenols, betaglucanos, extracts of bioactive substances, which has led to many important economic losses to businesses unable to sell products that have invested large sums of money in both the preliminary investigation process, as in the development and evaluation of health claims reputable scientific institutions before referring solvents EFSA complete documentation relevant for evaluation. There has been a lot of discussion by food companies affected, which in some cases have serious doubts about the reliability of evaluation procedures undertaken by the EFSA Panel DNA.

While studies show that consumers are willing to pay a little more for products that contribute to health, we must not forget that in the current economic complex, the greatest possible savings in production remains important for food manufacturer and drinks, even in the case of functional. Hence the interest in utilization and regain functional components contained in the waste streams from the food industries. This interest is also important from the environmental point of view, because the residue becomes a raw material for new processes.
Subjects Coverage
The Special Issue aims to bring together the results of fundamental and applied research into functional foods (ie those containing various factors to ensure or enhance health) obtaining from food industry by-products, and their development and commercialization in food products.
Topics appropriate to this special issue include, but are not limited to:
 · Plant bioactives
· Antioxidants and ageing
· Dietary fibre, prebiotics and functional starches
· Probiotics and probiotic functional foods
· Functional lipids
· Bioactive peptides
· Vitamins, minerals and botanicals and other dietary supplements
· Functional beverages and food products
· New functional food bioactives
· Efficacy and safety of bioactive compounds and other functional food constituents
· Characterisation of functional foods and functional constituents with reference to product development
· Preparation of natural and synthetic ingredients for use in foods, supplements or premixes and improvement of ingredient quality
· Use of natural and synthetic ingredients in foods, supplements or premixes, effects of processing (including packaging, storage etc) on functionality and improvement of product quality
· Verification, quality control and traceability of natural and synthetic functional food ingredients and products
· Improvement of the quality of foods with inherent health benefits
· Development and commercialisation of specific functional food products, supplements or functional ingredients
· The regulatory aspects of functional foods and related issues e.g. labelling, substantiation of health claims
List of Guest Editors
Gustavo A. González Aguilar
Research Center for Food and Development A.C. Hermosillo. Sonora. México
Submission Deadline: December 31th, 2013
Publication Date: February 2014
Please contact the editor at for further information and discussion.