Food Formulation

Novel Ingredients and Processing Techniques

Shivani Pathania, Brijesh K. Tiwari

• Publisher: Wiley-Blackwell
• Year: 2021
• ISBN:
  9781119615248
• Edition: 1
• Topic: Technology & Engineering
• Subtopic: Food Science
• Index: Technology & Engineering

Reviews innovative processing techniques and recent developments in food formulation, identification, and utilization of functional ingredients

Food Formulation: Novel Ingredients and Processing Techniques is a comprehensive and up-to-date account of novel food ingredients and new processing techniques used in advanced commercial food formulations. This unique volume will help students and industry professionals alike in understanding the current trends, emerging technologies, and their impact on the food formulation techniques. Contributions from leading academic and industrial experts provide readers with informed and relevant insights on using the latest technologies and production processes for new product development and reformulations.

The text first describes the basis of a food formulation, including smart protein and starch ingredients, healthy ingredients such as salt and sugar replacers, and interactions within the food components. Emphasizing operational principles, the book reviews state-of-the-art 3D printing technology, encapsulation and a range of emerging technologies including high pressure, pulsed electric field, ultrasound and supercritical fluid extraction. The final chapters discuss recent developments and trends in food formulation, from foods that target allergies and intolerance, to prebiotic and probiotic food formulation designed to improve gut health. A much-needed reference on novel sourcing of food ingredients, processing technologies, and application, this book:

• Explores new food ingredients as well as impact of processing on ingredient interactions Describes new techniques that improve the flavor and acceptability of functional food ingredients
• Reviews mathematical tools used for recipe formulation, process control and consumer studies
• Includes regulations and legislations around tailor-made food products

Food Formulation: Novel Ingredients and Processing Techniques is an invaluable resource for students, educators, researchers, food technologists, and professionals, engineers and scientists across the food industry.

1
Food Formulation and Product Development

Shivani Pathania¹, Cheenam Bhatia², and Brijesh K. Tiwari¹

¹ Teagasc Food Research Centre, Ashtown, Dublin, Ireland

² Department of Clinical Nutrition, Sri Guru Ram Das University of Health Science & Research, Amritsar, Punjab, India

Summary

Food formulation strategies are key for the product development process. Food formulation is critical in developing new food products along with rising consumer demand for products with key health and nutritional properties. As it is imperative to have a clear understanding of various ingredients, their roles, and judicious use of technologies available, this chapter provides an overview of the book and its relevance for various food formulations.

1.1 Introduction

Formulation is a common term used in various applications, with a fundamental meaning of placing a range of desired components in an appropriate manner according to a predefined formula. Food formulation can be defined as the activity of creating, designing or developing food products with an objective of providing some functionality. The functionality can range from providing additional nutritional benefits, to dietary supplementations over and above the basic function of the food. Food formulation can be perceived as a simple concept if it includes mixing ingredients, and it could be as complex and stringent as the pharmaceutical processes to regulate the concentration of highly functional ingredients such as bioactive peptides and fatty acids. Therefore, food formulation is perhaps one of the most important and critical steps involved in the new product development (NPD) process. Food formulation irrespective of the discipline, whether in food production, culinary research and development, or formulation of nutraceuticals/pharmaceuticals, requires careful consideration of ingredient selection and the application of technologies, considering consumer demand and legislative requirements. Food products are made by combining food ingredients in specific proportions in a formulation. Research on the effects of various formulations and processes on product qualities is common. However, research is focused on the effect of either a formulation or a novel processing technique on the product characteristics. Comprehensive, documented understanding of the trends in food formulation, its effect on the commercialisation of new technologies, and the impact of new technologies on formulations is limited.

1.2 New Product Development

NPD and product reformulations have been implemented globally by food processors to develop novel foods. Novel foods are newly developed, innovative foods produced using new technologies and production processes, as well as foods which are eaten outside of their traditional geographical boundary/region. Novel foods could be new sources of a major food component (e.g. protein, carbohydrate, fibre) or minor food component (e.g. vitamins, minerals, enzymes), or extracts from existing food or food derived from new production processes such as UV‐treated foods (milk, bread, mushrooms, and yeast). New food formulations and processing techniques have been adopted commercially for better nutrient retention, quality improvement, and shelf life enhancement, and to support sustainability. Moreover, in recent times, consumers’ attention, interest, and awareness of the health impact of various ingredients, as well as the manufacturing processes (e.g. thermal treatment) used in formulations, have grown tremendously. Health‐conscious consumers have driven the increasing consumption of minimally and alternatively processed clean label products, which have been shown to fulfil tailored consumer needs for high‐protein, low‐fat, low‐calorie products. From flavour enhancement and blocking to formulating for an ageing populace to carbohydrate systems for weight management, the future focus is on ingredients that promote better overall health. Thus, there is a requirement for detailed industrially relevant information concerning novel food ingredients and their application in the formulation of novel and health‐promoting food products. In addition, industrial adoption of novel processing techniques is in its infancy; however, some technologies have seen commercial application.

1.3 Challenges in Food Formulations

Food formulation is a systematic, critical, complex, and commercially‐oriented research process, and a great number of challenges are faced by the formulators in finalizing a formulation. Key components associated with the food formulation include: (i) the identification and selection of raw materials, which is generally based on the target end product and its use; (ii) the interaction of raw materials at the ingredient level and molecular level, i.e. protein–protein, protein–lipid, etc.; and (iii) the application of technology depending on food components, target consumer, quality, shelf life, and cost (Figure 1.1). Cost is one of the most important factors in food formulation. From the price of the raw materials to the cost of manufacturing, everything needs special consideration. It is important to formulate a product that follows certain requirements, especially in terms of its pricing. Therefore, a clear process is required to facilitate the sharing of information, from the raw materials needed to the manufacturing technique to the packaging material.

Figure 1.1 Factors impacting new food formulation process.

1.4 Relevance of the Book and Objectives

Applications of new and innovative technologies, either individually or in combination, and their resulting effects on ingredients and product characteristics are always of great interest to academic, industrial, nutrition, and health professionals. With the advancements in novel ingredients, including novel sources of raw material (proteins, starch), an understanding of the effects of food sources and their processing, as well as the interactions between ingredients, is critical. This book provides a comprehensive overview of novel food ingredients, the role of emerging processing techniques on product and health benefits, and customized food formulations for targeted populations. It provides a comprehensive assessment of food ingredients, their interaction, and the application of emerging technologies to formulate new food products. The book addresses three main areas of significant relevance to food and nutraceutical sectors, namely:

1. Ingredients and their interactions (Chapters 2–5): The first section of the book consists of a number of chapters covering the basis of a food formulation, i.e. ingredients. Smart and functional ingredients from plant and animal sources; healthy ingredients such as replacements for salt, sugar, and phosphate, bioactives, and peptides; macronutrient and micronutrient ingredient interactions.
2. Processing techniques (Chapters 6–9): This section outlines the application of emerging technologies in the processing of new food formulations. New techniques such as 3D printing for tailor‐made, demand‐driven production and products with geometric intricacy is covered (Chapter 6). The role of encapsulation techniques (Chapter 7), extrusion (Chapter 8), and combination techniques to improve the flavour and acceptability of functional food ingredients and recent developments in greener technologies including high pressure, microwave heating, ultrasound, supercritical fluid extraction, pulsed electric fields, ohmic heating, dielectric heating and other emerging technologies are discussed, with emphasis on the operational principles and inherent strengths and weaknesses of the technologies (Chapters 8 and 9) from a food formulation viewpoint.
3. New trends in food formulation (Chapters 11–12): This section describes recent trends in the development of food for specific challenges for targeted populations, food targeting allergies and intolerances (gluten‐free and lactose‐free products), and prebiotic and probiotic food formulation for gut health.

The final chapters of the book focus on mathematical tools identified to support NPD and the food formulation process. Chapter 13 covers a wide range of mathematical tools, ranging from experimental design to consumer studies for the assessment of nutrient bioavailability, and outlines various examples of studies having different objectives (e.g. the effect of ingredients on a formulation vs consumer studies and panel studies vs nutrient delivery) and the mathematical tools utilized in each of them. One of the key hurdles associated with NPD and any food formulation is the route to market. Key issues associated with the route to market are regulatory and legislative issues around the use of ingredients and novel technologies. Therefore, novel and h...

Table of contents

• Cover
• Table of Contents
• Series Page
• Title Page
• Copyright Page
• List of Contributors
• Preface
• 1 Food Formulation and Product Development
• 2 Smart Functional Ingredients
• 3 Healthy Ingredients
• 4 Macromolecules Interactions in Food Formulations
• 5 Effect of Ingredient Interactions on Techno‐Functional Properties
• 6 3D Printing
• 7 Encapsulation Technologies Applied to Food Processing
• 8 Advances in Extrusion Technologies
• 9 Thermal Processing Technologies
• 10 Non‐thermal Processing Technologies: High Pressure Processing and Others
• 11 Formulation for Food Intolerance
• 12 Prebiotic and Probiotic Food Formulations
• 13 Mathematical Tools for Food Formulation
• 14 Regulatory and Legislative Framework for Novel Foods
• Index
• End User License Agreement