特定保健用食品素材難消化性デキストリン水溶性(已修改)
2025-06-07 12:52 本頁面
【正文】 L. Steven Young, . Principal Steven Young Worldwide Houston, TX 2815969603 Nutrition amp。 Ingredient Trends and Opportunities: A Food Technologist’s View Nutrition, Ingredient, and Other Technical Trends Related to Successful Product Development The Assignment….. Keys to Successful Product Development ? Create foods with more real and substantiated technical pointsofdifference ? Create foods with more consumer benefits (more reasons to buy) ? Create foods that are defensible and sustainable New Product Development 20222022 (New Products Magazine,Jan,2022) % of Respondents 2022 2022 Health 40 43 Convenience 37 19 Taste 26 23 Nutrients 12 28 Portion Control 11 0 “Natural” 11 6 New Product Development 20222022 (Prepared Foods,Feb,2022) % of Respondents Likely Somewhat No Reduced Fat No Fat High Protein Low Carb Reduced Sugar Sugar Free Low Glycemic Index Low Calorie Key Trends ? New dietary guidelines ? Focus on obesity。 weight management ? “Old” vs. “new” school nutrition ? Allergens (amp。 allergenfree foods) ? Impact of “Culinology” ? Malnutrition ? Functional foods ? Foods for chronic diseases ? Managing nutritional efficacy ? Substantiating nutritional claims New Dietary Guidelines ? Eat less。 exercise more ? Limit intake of saturated fats, total fats, cholesterol, added sugars, salt, alcohol ? Consumer fewer calories ? Exercise daily ? Food groups? Check the pyramid New Dietary Guidelines ? High fiber is OK, avoid heavily sugared foods ? Consume less sodium ? Alcohol in moderation ? Food safety… be clean。 use mon sense Obesity ? Weight management – Truly obese
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