Designer food

L. A. Muir, iu National Research Council, Designing Foods Animal Product Options in the Markeplace, National Academy Press, Washington, D.C., 1988, pp. 184-193. 

Polyethylene terephthalate is often used to produce films for food packaging. What properties of this material are critical when designing food packaging ... 

Goldberg I. 1994. Introduction. In Goldberg I, editor. Functional Foods Designer Foods, Pharmafoods, Nutraceuticals. New York Chapman and Hall, pp. 1-16. 

Matsuura H. Phytochemistry of garlic horticulture and processing procedures. In Lanchance PP, ed. Nutraceuticals, Designer Foods III Garlic, Soy and Licorice. Trumbell, CT Food Nutrition Press, 1997 55-69. 

Cheung, I. W. Y. and Li-Chan, E. C. Y. (2010). Angiotensin-I-converting enzyme inhibitory activity and bitterness of enzymatically-produced hydrolysates of shrimp (Pandalopsis dispar) processing byproducts investigated by Taguchi design. Food Chem. 122,1003-1012. 

There have been continuous search for new substances that can improve biological functions and possibility of applying these compounds to promote well-being of human. This has resulted in development of products such as vitamins, dietary supplements, functional foods, nutraceuticals, phytochemicals, bio-chemopreventatives, and designer foods (Zeisel,... 

McClements, D.J., Decker, E.A., Park, Y., Weiss, J. (2008). Designing food structure to control stability, digestion, release and absorption of lipophilic food components. Food... 

U S and Europe. By the end of the last century sales of such foods were in excess of i billion a year. The U S even came up with an alternative name for them - neutraceuticals - which was devised by Stephen Defelice, director of the Foundation for Innovation in Medicine, based in New Jersey. Neutraceutical was coined from nutrient and pharmaceutical, but consumer research found that 60% of those questioned actively disliked the new word, while 70% liked the term functional food. Other names suggested for such products were also a bit of a mouthful foodiceuticals, phytonutrients, designer foods, pharma-foods, and hypemutritious foods. None caught on. 

The name of the substance on a container label, plus the designation Food Chemicals Codex Grade, FCC Grade, or simply FCC, is a representation by the manufacturer, vendor, or user of the substance that at the time of shipment, it conforms to the specifications in FCC V, including its supplements that are current at that time. 

This work was supported by the American Institute of Cancer Research, the United States Department of Agriculture grant administered through the Center for Designing Foods to Improve Nutrition at Iowa State University, and the Iowa Agriculture and Home Economics Experiment Station. 

Modifying fatty acid profiles in designer food animal products. 

Modification of Fatty Acid Profiles—Designer Foods... 

A recent survey of consumer attitudes and viewpoints found that the majority of U.S. consumers believe that natural substances in food can play a role in disease prevention (104). The designer foods movement to modify food components is broad and promotes increased uses of natural source phytochemicals bioflavonoids fiber, calcium, and/or vitamin-enriched milks and cereal products probiotic yogurt, and isotonic beverages in addition to meat and eggs (105). 

Fatty acid profiles of animals are automatically altered somewhat by the feed. Designer foods are modified for specific objectives. Chickens and swine readily translate fatty acids from feeds into meat and other products (106, 107). Cattle also have this ability, provided the fat is rumen inert (108). 

In general, however, it is recommended to perform specific well-designed food-effect studies with adequate power for large differences to capture meaningful deviations in exposure. 

Food fortification and designer foods specially formulated to prevent chronic diseases are enthusiastically advocated by the vitamin industry and its proponents (16). Unrestrained vitamin fortification added to unrestrained supplementation with these substances has now in some countries led to the potential for rather high cumulative amounts of intake in some populations. There is growing concern about the safety of chronically high doses of some of these, where the therapeutic margin between deficiency and toxicity may not be all that wide (15,17-19). 

Guhr, G. and Lachance, P.A. 1997. Role of phytochemicals in chronic disease prevention In Nutraceuticals Designer Foods III Garlic, Soy and Licorice (P.A. Lachance, ed.), pp. 311-364. Food Nutrition Press, Trumbull, CT. 

Lachance, P.A. 1994. Scientific status summary—human obesity. Instit. Food Technol. 48(2), 127-138. Lachance, P.A. 1997. Nutraceuticals Designer Foods Garlic, Soy, Licorice . Food and Nutrition Press, Trumbull, CT. 

Goldberg, I. Functional foods. Designer foods, pharmafood, nutraceuticals. 

Factional Foods. "Functional food" may be broadly defined as any modified food or food ingredient that may provide a health benefit beyond the traditional nutrients it contains (55). Other terms sometimes used include "nutraceutical" and "designer food" which usually denote a processed food that is supplemented with food ingredients naturally rich in disease-preventing substances (55). These diseasepreventing substances include phytochemicals, substances found in fruits and vegetables that exhibit a potential for modulating human metabolism in a manner favorable for disease prevention. 

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