طراحی وب سایت

... there is growth potential for dark chocolate in the functional food sector, with the product carrying most of the heart health claims in the confectionery segment, says leatherhead food research ... in its new report future directions for functional foods, leatherhead values the international functional food and drink market (products making specific health claims) at $24 ... 2bn and predicts a 4 to 5 per cent annual growth rate over the next few years in the confectionery market, dark chocolate is performing well, mainly due to its high antioxidant positioning, with an increasing emphasis on the high antioxidant content of cocoa polyphenols driving up sales in many countries, said the uk-based market analyst ... dark chocolate now accounts for 38 per cent of the us chocolate market and is bought in up to 40 per cent of uk households, they said ... although there has been activity for dark chocolate in this area, overall, the heart health confectionery market is still too small and fragmented to quantify, said the analysts ... anti-aging claims as well as heart health, dark chocolate is also promoted on anti-ageing claims and there has been a rising number of skin health and beauty chocolate launches in recent years, particularly in the us, said leatherhead ... it is used by in major brands such as guylian and thorntons, said the analysts ... mood foods dark chocolate and mood claims are growing in popularity, said leatherhead, with suggestions that chocolate contains ‘drug-like’ constituents such as anandamines, caffeine, phenylethylamine and magnesium ... there are also claims that it can boost serotonin and stimulate the secretion of endorphins ... leatherhead said that although work remains to be done to substantiate some of these claims, the consumer perception of chocolate as a good mood food is growing ... although probiotics and prebiotics feature particularly strongly in dairy, a 2009 study from university of ghent in belgium claims that chocolate may represent a better carrier for probiotics than traditional dairy products

... anti-ageing drinks and bread promoting health and beauty are amongst products gaining pace around the globe, according to datamonitor's product launch analytics ... citing a surge in functional food and drink products on offer in recent months, the division of business information provider, datamonitor, claims that manufacturers are becoming increasingly aware of the value consciousness of post recession consumers ... when it comes to beauty claims, datamonitor predicts that soft drinks and water of the ‘functional beverages’ category will lead the way ... in the us, for example, an anti-aging drink has recently been launched which claims to purify the body with its vitamins, amino acids, electrolytes and antioxidant resveratrol ... yet datamonitor envisages that the functional food market will be branching out into various every day products, referring specifically to the khlebnyi dom kefir-based bread launched in russia, which claims to promote health, vitality and beauty, as an example ... removing guilt by adding benefit alongside the notion of value consciousness, datamonitor has explored ‘healthy indulgence’ as a prime driver of functional food and drink demand ... adding a functional benefit to a product usually considered detrimental to health and beauty can remove consumers’ feeling of guilt, according to whalley ... “chocolate or candy with beautifying functional ingredients can make consumers feel as though they are having a treat which is not too detrimental,” he added ... data from a survey carried out by datamonitor in july 2010 demonstrated that while 44% of total respondents from 20 markets considered beauty food and drinks to be appealing, only 33% thought that general functional claims were trustworthy ... whalley therefore warns that skepticism surrounding ‘nutricosmetics’ is still prevelant and that while manufacturers “should be thinking of how they can creatively incorporate functional ingredients into new product types, it is more important that they create effective products that work”

... a dietician for the british heart foundation has said the body would not routinely recommend functional food and drinks for health benefits ... the comments to just-food come on the back of a report by market intelligence firm key note on wednesday (23 june) that revealed the uk functional food and drinks market is expected to continue to grow over the next five years, but at a slowing rate ... the report found that the major issue in food and drink development and manufacturing remains health, boosted by the threat posed by the rising level of obesity ... key note predicted that the value of the functional food and beverage market will rise from gbp1 ... 9bn in 2013/2014, with fortified breakfast cereals and probiotic yoghurts contributing to most of that growth ... however, victoria taylor, senior dietician for heart health at the british heart foundation (bhf), said that the bhf would hold back from routinely persuading consumers to go for functional food and drink ... “our view is always that a heart healthy diet has a range of different components and all of those include normal foods and the proportions in which you eat those foods,” taylor said ... “there are some foods that are beneficial to a heart healthy diet but they’re not necessarily marketed as a functional food, things like oily fish and changing the types of oils you have from saturated to unsaturated and so we would promote those first ... ” she added: “we do get queries on functional foods related to heart health and we would follow nice guidance in that we wouldn’t routinely recommend them to people ... ” taylor believes consumers can often find functional foods “confusing”, and the cost implications can have an effect on purchasing decisions ... “there is a cost implication to functional foods that we’re mindful of, obviously because in heart disease there is a strong link to inequalities in health ... and so although some of the functional foods do have a research base to back up their claims or benefits, we still feel that people are able to eat a heart healthy diet without necessarily having to include these foods in it

... combating muscle wastage in the elderly through greater understanding of the mechanisms of protein coupled with exercise is the primary focus of a three year research project involving nestlé’s research centre and leading sports nutrition and physical performance research institutes ... 5bn in 2005; and 21 per cent of people will be over the age of 60 in 2050, compared to 10 per cent in 2000 ... nestlé scientist dr trent stellingwerff said its researchers along with experts from the royal melbourne institute of technology and the australian institute of sport as well mcmaster university in canada are teaming up in order to evaluate the potential of synergising protein intake and exercise to stave off the gradual decline in muscle mass, strength and function for this growing age group ... quality of life maintaining an optimal body composition (including adequate muscle mass) throughout the lifespan can greatly enhance general physical performance and the overall quality of life, states the nestlé researcher ... he said the project has just been green lighted through the receipt of funding from the australian research council (arc), and will also evaluate the impact of nutrition and exercise on the quality and quantity of muscle mass in young adults with a view to boosting their sport performance ... com that the nestlé researchers will employ cutting edge technologies such as gene microarray platforms to assess muscle samples post exercise from a genome and molecular biology perspective while the role of the canadian team will be to evaluate protein synthesis in muscle mass ... “the studies involving human participants will take place in australia and canada, as the institutes involved are pioneers in the field of nutrition and physical performance and have a long history of undertaking clinical trials in this field,” said stellingwerff ... the project teams are primarily focused at this early stage on building the science around macro nutrient proteins through gaining a greater insight into the mechanism and characteristics of their release, said the nestlé scientist