Making Fortification Functional

摘要

Food formulators are turning to a variety of ingredients—fish oils, soy derivatives, vitamins and minerals, probiotics, whole grains, and many others—for their potential health benefits. But these ingredients pose special production and sensory challenges that first must be overcome if foods and beverages that use them are to be successful in the marketplace. Helping to stimulate the reformulation of these better-for-you products is a growing number of health claims from the Food and Drug Administration. For example, FDA is requiring that trans fatty acid contents be included on food labels starting January 2006. A qualified health claim issued in 2004 enables food manufacturers to label products containing omega-3 fatty acids (EPA and DHA) as being heart-healthy. And today, FDA is currently reviewing a qualified health claim linking soy protein-containing products with a reduced risk of certain types of cancer. FDA has already allowed a claim for healthy-heart benefits.