Functional drivers are used to track the development of novel food products and food ingredients. Functional drivers are related to nutrition, medical, physical-chemical, processing, sensorial, and societal influencers.

1. FOOD
PRODUCT
DEVELOPMENT
AND
NOVEL FOOD
INGREDIENTS
MODEL OF FUNCTIONAL DRIVERS

2. The Role of
Food Science
in
Ingredient
Functionality
And
Food Systems
Ingredients are developed to perform a
Function in Foods
The Function is identified by a need or a
want to be delivered by the Food
The Development activity is guided by
multi-functional knowledge
Food Science is the integration of multi-
functional knowledge towards the study of
foods
PREMISE:
The need or want could be driven by nutrition,
health, sensory, or environmental circumstances

3. Anthropological Reserve of Cuevas de Borbón, San Cristobal, Dominican Republic
(J.Gonzalez)
PREHISTORY: ONE OF THE OLDEST FOOD INGREDIENT….. ???

4. Cardona Salt Mine,
Barcelona, Catalunya, Spain
(J. Gonzalez)
SALT !!!
• Excellent food preservative
• Dehydrates foods
• Controls microbial growth
• No need for food refrigeration
• Enables food storage
• Enables food transportation
• Enables nutrition
• Palatability and texture
• Available natural resource

5. Persian salt digger
SALT
…… as it moved forward in history
• Became a valued food ingredient
• Extraction technology developed
• Sourcing established: mines, sea salt works
• “Salt Stock Exchange” … Salary!
• Taxed, regulated, a political statement
French rock salt makers
mine salt works, Utah
sea salt works, Bonaire
Mahatma Gandhi gathers salt
(Dandi, Gujarat, India)
Today ….
The development and
approval of a novel food
ingredient could be tracked
by an interesting and
challenging path of science
and technology with a level
of complexity of its own.

6. FOOD
SCIENCE
Biochemistry
Nutrition
Chemistry
Physics
Agriculture
Law
Engineering
Microbiology
Psychology
Packaging
Genetics
What took place in
nature’s ground and
empirically in human’s
cooking pits….
…. Is now better
understood through
multi-disciplinary
scientific collaboration
Food Science ….
is the discipline in which engineering,
biological, and physical sciences are used to
study the nature of
foods, the causes of deterioration, the
underlying principles, and the improvement
of foods for the consuming public (*)
Food Technology ….
is the application of food science to the
selection, preservation, processing,
packaging, distribution, and use of safe,
nutritious, and wholesome food (*)
(*) Institute of Food Technologists – Bylaws – Article 1.
Food scientists and technologist today face
the challenge to develop products that are
also affordable, abundant, produced from
sustainable and environmentally acceptable
sources – while still meeting consumer
acceptance criteria.

7. Legal
Marketing
Finance
Manufacture
Physico-
Chemical
Discovery
Medical/
Clinical
Regulatory
Analytical
Nutrition
Example of the
multiple
interactions that
are routinely
engaged in the
process of
ingredient
development
Ingredient
development
and
Functionality
Distribution
Quality

8. Physico-
chemical
Nutritional
Law -
Economics
Enabler
INDUSTRY
DRIVERS
These drivers are a conjunction of Societal – as its regulations and
market forces - and Science & Technology advances
Sensory Health
Functionality is identified in the physico-chemical, sensorial, nutritional, and
health impact drivers
Food Ingredient development could be traced across inter-related drivers
MODEL of DRIVERS for FOOD INGREDIENT DEVELOPMENT and FUNCTIONALITY

9. INGREDIENT
DEVELOPMENT &
FUNCTIONALITY
SENSORY
PROPERTIES
• Flavor
• Texture
• Aroma
• Color
NUTRITIONAL
PROPERTIES
• Digestibility
• Compositional Profile
• Absorption
Mechanism
HEALTH
• Obesity
• CV disease
• Immunological
• Allergy
• Life-stage
LAW /ECONOMICS
• Market: Need-Want,
Price, Supply-Demand
• Regulation: Law, Safety
• Sustainability: energy,
environment, pollution
PHYSICO-CHEMICAL
PROPERTIES
• Structure
• Surface
• Reactivity
• Hydration
ENABLER
• Processes- make ingredient
• Products - ingredient make
• Attributes – define
ingredient/ product
(Convenience, Portable,
Ready-to-eat, Shelf-life, Life
Style)
MODEL of DRIVERS FOR FOOD INGREDIENT DEVELOPMENT AND FUNCTIONALITY

10. How does this model applies to
our prehistoric food ingredient ?

11. FUNCTIONAL INGREDIENTS - SALT
HEALTH
• Disease prevention
• Growth and
development
• Blood pressure
• Electrolyte balance
NUTRITIONAL
PROPERTIES
• Sodium
• Chloride
SENSORY
PROPERTIES
• Taste
• Texture
LAW, ECONOMICS
• Sourced from mines or
sea shore (salt licks)
• Tribal territory
• Bartering potential
ENABLER
• Storage
• Nutrition
• Transportation
• Shelf life
PHYSICO-CHEMICAL
PROPERTIES
• Dehydration
• Antimicrobial
• Hygroscopic
• ElectrolyteSALT
- PREHISTORIC TIME

12. How does this model applies to
food ingredients in our time?

13. FUNCTIONAL INGREDIENTS - LIPIDS
NUTRITIONAL
PROPERTIES
• General: ARA and DHA may be
synthesized from shorter
dietary w-3 and w-6 essential
fatty acids.
• Infant intake is inked to
mother’s diet (breast feeding)
or to formula content.
SENSORY
PROPERTIES
• Development of
oxidation flavors
(fish-like)
LAW, ECONOMICS
• Sustainability concerns:
- fish source vs algae source.
• Heavy metals contamination
• Egg as sourcing option.
• FDA Regulatory approval for
Infant formula (2002).
• Entry barrier: ingredient cost
ENABLER
• Pediatric nutrition
products that provide a
better start in life for
infants and children.
PHYSICO-CHEMICAL
PROPERTIES
• Highly susceptible to
oxidation.
• Heat stability issues
DHA & ARA
• Long chain
polyunsaturated fatty
acids
• DHA
• Docosahexaenoic acid
• 22:6
• w-3.
• Present in fish oil
• ARA
• Arachidonic acid
• 20:4
• w-6
• Present in animal fats
HEALTH
Infant development:
• Central nervous system
• Retina
• Mental and cognitive
• Vascular system
• Growth & Immune system
General:
• AHA CVD (1996)
• anti-inflammatory, cancer
• Encapsulation
technology
• Encapsulation –
reduced off-flavor
formation.
• Encapsulation – protect
from oxidation.

14. FUNCTIONAL INGREDIENTS - CARBOHYDRATES
HEALTH
• Sucrose: Obesity,
Diabetes, Cariogenic.
NUTRITIONAL
PROPERTIES
• No caloric value
• Low usage level,
thus, low caloric
value.
SENSORY
PROPERTIES
• Equi-sweetness
LAW, ECONOMICS
• Sugar rationing – WW’s
ENABLER
• Shelf stable products
PHYSICO-CHEMICAL
PROPERTIES
• Bulk issues
• Saccharine: Carcinogenic.
SUCROSE REPLACEMENT -
HIGH POTENCY
SWEETENERS
• Aspartame PKU issue
• Regulatory:
- approval process,
ingredient bans, labeling
• High Sweetness
• Off flavors: bitter, metallic.
• Flavor lingering.
• pH and conc. dependance.
• Heat stability issues
• Maillard browning
• Saccharine (1879) x300
• Cyclamate (1937) x30
• Stevioside (1954) x300
• Aspartame (1965) x200
• Acesulfame K (1967) x200
• Sucralose (1976) x600
• Alitame (1979) x2000
• Thaumatin, Brazzein, Monellin
• Intellectual property
• Color & Flavors

15. FUNCTIONAL INGREDIENTS - PROTEINS
HEALTH
• Immunity (antibacterial,
antiviral, antifungal)
• Iron transport
• Possible prebiotic
NUTRITIONAL
PROPERTIES
• Digestible protein;
some found un-
digested also.
SENSORY
PROPERTIES
• Non major of
concern.
• Slight pink-reddish
color
LAW, ECONOMICS
• Regulatory approvals for
LF isolated from dairy
material.
ENABLER
• Pediatric nutrition
products closer to
human breast milk
PHYSICO-CHEMICAL
PROPERTIES
• pI 8.2 – 8.9
• Chelates Fe, Cu, Mg
• Heat labile
LACTOFERRIN
•Third most abundant
protein in human breast
milk.
•Traces in bovine milk.
•Relevant for infant
nutrition formulations
• Limited market supply
• Cheese whey 40-60 mg/L
• Skim milk 80-100 mg/L
• Cost $500-800 / kg

16. Interactions across drivers reflects:
• Consumer needs for nutrition and health,
• Science/technological advances
• Market conditions as impacted by economic and political
environment.
These interactions are dynamic – advances or limitations in one driver may
significantly influence one or more of them.
A similar analysis could be made for any existing and future food
ingredients

17. • Food Science is a collaboration of disciplines that has emerged out of the needs of
society around its food – from understanding its nature, to its processing and
preservation, to its delivery as a source of sustenance and health.
• Food scientists and technologists are challenged with the development of products that
are nutritional, safe, affordable, abundant, produced from sustainable sources – while
still meeting consumer acceptance criteria.
• The development and approval of a novel food ingredient could be tracked by an
interesting and challenging path of science and technology with a level of complexity of
its own.
• A model based on inter-related drivers is introduced as a tool to study the development
of food ingredients. These drivers are a conjunction of Science & Technology advances
as well as societal circumstances.
• Consumer needs for nutrition and health,, laws and regulations, market conditions,
science and technology as well as agricultural challenges towards sustainability are
reflected in these drivers.
• Their relevance and interaction is dynamic – advances or limitations in one element
may influence significantly other drivers.
• Existing and future food ingredients could be studied following this model.

18. At the Seminar
CONSUMER BEHAVIOR
AND
FOOD SCIENCE INNOVATIONS
FOR
OPTIMAL NUTRITION
March 26th, 2014
Organized by the
Sackler Institute for Nutrition Sciences
The New York Academy of Sciences
Presented by
Juan M Gonzalez, PhD, MBA