Health and wellness foods, snacks and beverages are of increasing importance to manufacturers as consumer interest in healthy lifestyles and the demand for healthier products and services continue to escalate. Transparency of the supply chain, traceability of the ingredients and processing methods and sustainability are the major concerns for modern consumers. Incorporating new ingredients with traditional products is an important strategy for the food industry to reformulate healthier and value-added foods, with the heart of health and wellness food products being flavoring ingredients, which deliver food and drink formats tasting just like the beloved original food products. To meet the growth of health and wellness food products in the market, new opportunities for flavor suppliers will include flavor raw materials and their applications in food products.
Flavor-Associated Applications in Health and Wellness Food Products focuseson flavor and its application in health and wellness food products. The first section comprehensively covers the role of flavor in health and wellness products, while the second focuses on flavoring labels, ingredient suitability and safety with specific case studies. Further sections focus on sugar, fat, salt and alcohol reduction, flavor solutions for plant-based protein, flavor perception and direct health benefits. With no book on the current market focusing on health and wellness foods from a flavor perspective, this work is a valuable single source for product developers, manufacturers and researchers in need of a comprehensive summary of key recent developments regarding flavor-associated applications in health and wellness food products.

lgrsnf/3031518071.pdf

Springer Nature Switzerland AG

Springer Nature, Cham, 2024

Switzerland, Switzerland

Preface
Contents
Part I: Introduction
Chapter 1: Market Overview of Health and Wellness Food Products
1.1 Health and Wellness Foods and Beverages: Definition and Market Overview
1.1.1 Definition
1.1.2 Overall Market
1.1.3 Market by Country
1.1.4 Market by Company
1.2 Health and Wellness Food Market Sector Classification
1.3 Health and Wellness Trends by Market Sector
1.4 Factors Contributing to Health and Wellness Food Product Market Growth
1.4.1 Popularity of Health Foods
1.4.2 Increased Sensitivities to Foods
1.4.3 Standardization of Health Certifications
1.4.4 Sustainable Production Processes—Environmental and Social Responsibilities
1.5 Segment Review
1.5.1 Naturally Healthy
1.5.2 Organic
1.5.3 Functional Foods
1.5.4 Better-for-you
1.5.5 Free-from
1.6 Challenges and Perspectives
1.6.1 Economic Challenges
1.6.2 Information Challenges
1.6.3 Demographic Challenges
1.6.4 Perspectives
References
Chapter 2: Role of Flavor in Health and Wellness Food Products
2.1 Introduction—Health and Wellness Food Products
2.2 Health and Wellness Food Products—Nutrient Aspects
2.3 The Perception of Flavor (Aroma, Taste, Trigeminal Sensation) and Texture
2.4 Role of Flavors in Health and Wellness Food Products
2.4.1 “Clean Label” Food Products
2.4.2 Nutrient-Fortified Foods
2.4.3 “Better-for-you” Products: Sugar, Fat, Salt Reduction
2.4.4 “Better-for-you” Products: Alcohol Reduction
2.4.5 Plant-Based Protein
2.5 Flavor-Induced Emotion and Health Benefits
2.6 Major Challenges and Perspectives
References
Chapter 3: Role of Sensory Evaluation in Health and Wellness Food Products
3.1 Introduction of Sensory—Consumer Science
3.2 Sensory and Consumer Evaluation
3.2.1 Sensory Measurement Principles and Factors
3.2.1.1 Testing Place
3.2.1.2 Product or Testing Sample
3.2.1.3 Assessors
3.2.2 Important Evaluation Methods
3.2.2.1 Product Discrimination
3.2.2.1.1 Sensory Evaluation II (Untrained Panelists)
3.2.2.1.2 Sensory Evaluation I (Trained Panelists)
3.2.2.2 Describe Product
3.2.2.2.1 Sensory Evaluation I (Trained Panelists)
3.2.2.2.2 Sensory Evaluation II (Untrained Panelists)
3.2.2.3 Merged Discriminate and Descriptive Methods
3.3 The Role of Sensory Evaluation Methods in Food Product Design and Development
3.3.1 Identification of Consumer Needs
3.3.1.1 Importance of Contextual Information
3.3.1.2 Consumer Expectations
3.3.1.3 Cultural Variation
3.3.2 Characterization of New Ingredients
3.3.2.1 Threshold
3.3.2.2 Intensity
3.3.3 Sensory Profile Validation of Prototypes
3.3.4 Confirmation of Product Quality and Shelf-Life
3.3.5 Tracing and Predicting Consumer Preference
3.3.6 Investigation of Long-Term Health Benefits
3.4 New Trends of Sensory—Consumer Science and Future Perspectives
3.4.1 Social Media and Big Data
3.4.2 Remote Evaluation and Assessor Management
3.4.3 Human Life Cycle: Child to Adult to Elderly
References
Part II: Natural Flavor
Chapter 4: Safety Evaluation of Flavoring Substances and Clean Label Overview
4.1 Introduction
4.2 Flavoring Substances
4.2.1 Natural Flavoring Substances
4.2.2 Artificial Flavoring Substances
4.2.3 Flavor Enhancers
4.2.4 Other Functionality
4.3 Safety Evaluation and Regulation
4.3.1 Safety Evaluation in the United States
4.3.2 Safety Evaluation in the EU
4.3.3 Safety Evaluation by the JECFA
4.3.4 Safety Evaluation in Japan
4.3.5 International Organization of the Flavor Industry
4.4 Side Effects of Flavoring Substances
4.5 Natural Flavor and Clean Label for Flavoring Substances
4.5.1 Flavor Label System
4.5.2 Natural Flavor
4.5.3 Clean Label
4.6 Conclusions and Perspectives
References
Chapter 5: Flavor Ingredient Sustainability and Biotechnology
5.1 Introduction of Flavor Ingredient Sustainability and Importance
5.2 Biotechnology’s Role in Flavor Ingredient Sustainability
5.3 Current Research Areas for Flavor Ingredient Sustainability
5.3.1 Chemical Conversion of Natural Precursors
5.3.2 Enzymatic Biocatalysis
5.3.3 Microbial Cell Approach
5.3.4 Genetic Modification of Whole Plants, Plant Cell, and Tissue Cultures
5.3.5 Growing Areas of Flavor Biotechnology Research
5.4 Biotech Flavor Approaches Used in Industry
5.5 Major Challenges and Future Perspectives
References
Chapter 6: Natural Flavor Safety and Manufacturing
6.1 An Introduction of Flavor
6.1.1 Natural Flavoring Agents
6.1.2 Artificial Flavoring Agents
6.1.3 Flavor-Enhancing Agents
6.2 Flavor Safety Evaluation
6.2.1 Safety Evaluation of Flavoring Substances in the United States
6.2.2 Safety Evaluation of Flavoring Substances by the JECFA
6.2.3 Other Safety Evaluation Organizations Used Worldwide
6.2.4 Natural Flavor Safety Analysis Including Solvent Residues and Microorganisms
6.2.5 Quality Control of Flavoring Agents
6.3 Natural Flavor Manufacturing Using Plant Sources
6.3.1 Plant Sources
6.3.2 Extraction Techniques of Plant Materials
6.3.2.1 Solvent Extraction
6.3.2.2 Enzyme-Assisted Extraction
6.3.2.3 Supercritical Fluid Extraction
6.3.2.4 Microwave-Assisted Extraction and Ultrasound-Assisted Extraction
6.4 Flavorings Manufactured from Processing
6.4.1 Processed Flavorings
6.4.2 Smoke Flavors: Pyrolysis
6.4.3 Flavorings from Enzymatic and Microbiological Processes
6.5 Challenges and Future Perspectives
References
Part III: Nutrient-Dense Products
Chapter 7: Sugar Reduction: Product Challenges, Approaches, and Application of Flavors
7.1 Introduction: The Importance of Sugar Reduction in Food Products
7.2 Food Ingredients Used to Replace Sugars
7.2.1 Sweet Taste Perception
7.2.2 Sugar
7.2.3 Sugar Substitutes
7.2.3.1 High-Intensity Sweeteners
7.2.3.2 Bulk Sweeteners
7.3 The Application of Flavorings in Sugar-Reduced Products
7.3.1 Taste Perception’s Relation to Aroma and Flavor
7.3.2 Cross-Modal Interaction Between Aroma and Taste
7.3.3 Flavor Applications in Sugar-Reduced Products—Model Studies
7.3.4 Flavor Applications in Sugar Reduction Products—Whole Foods
7.4 Major Challenges and Future Perspectives
7.4.1 Major Challenges
7.4.2 Future Perspectives
References
Chapter 8: Fat Reduction: Product Challenges, Approaches, and Application of Flavors
8.1 Introduction: Importance of Fat Reduction in Food Products
8.2 Food Ingredients Used to Replace Fats
8.2.1 Carbohydrate-Based Fat Replacers
8.2.2 Protein-Based Fat Replacers
8.2.3 Lipid-Based Fat Replacers
8.3 Flavors and Reduced-Fat Food Products
8.3.1 Flavor in Reduced-Fat Foods
8.3.2 Flavor Release Profiles in Reduced-Fat Foods
8.3.3 Chemical Methods for Flavor Encapsulation in Reduced-Fat Foods
8.3.3.1 Coacervation
8.3.3.2 Molecular Inclusion
8.3.3.3 Co-crystallization
8.3.3.4 Gels
8.3.4 Physical Flavor Encapsulation Methods for Reduced-Fat Foods
8.3.4.1 Spray Drying
8.3.4.2 Extrusion
8.3.4.3 Freeze- Drying and Vacuum Drying
8.3.4.4 Spray Chilling and Spray Cooling
8.3.4.5 Fluidized Bed Coating
8.3.4.6 Agglomeration
8.3.5 Nanoemulsion as a Novel Approach to Encapsulate and Deliver Flavors
8.3.5.1 High-Energy Approaches
8.3.5.2 Low-Energy Approaches
8.3.5.2.1 Spontaneous Emulsification
8.3.5.2.2 Emulsion Phase Inversion
8.3.5.2.3 Membrane Technology
8.3.5.2.4 Solvent Displacement
8.4 Major Challenges and Future Perspectives
References
Chapter 9: Salt Reduction: Product Challenges, Approaches, and Application of Flavors
9.1 Introduction: The Importance of Salt Reduction in Food Products
9.1.1 The Role of Salt in Foods
9.1.2 Health Concerns with Sodium Overconsumption
9.2 Salt Release and Flavor Cross-Model Interaction to Promote Salt Reduction in Foods
9.2.1 Salt Release in Oral Processing
9.2.2 Aroma-Salt Taste Interaction for Saltiness Enhancement
9.2.3 General Approaches to Reduce Salt in Foods
9.3 Specific Approaches for Salt Reduction in Foods
9.3.1 Ingredients for Salt Replacement and Taste Enhancement
9.3.2 Salt Reduction in Food Product Categories with High Sodium Contents
9.4 Major Challenges and Future Perspectives
9.4.1 Highlights From Recent Work
9.4.2 Challenges and Hurdles
9.4.3 Future Directions and Perspectives
References
Chapter 10: Alcohol Reduction: Product Challenges, Approaches, and Application of Flavors
10.1 An Introduction of Nonalcoholic Drinks
10.2 History of Alcoholic Beverages
10.3 Health Concerns of Ethanol Overconsumption
10.4 Ethanol’s Physical Properties
10.5 Ethanol Removal: Available Processes
10.5.1 Biological
10.5.2 Physical
10.5.2.1 Thermal
10.5.2.2 Membrane
10.5.3 Extraction
10.5.4 Method Combination Approach
10.6 Impact of Ethanol Removal on Sensory Properties
10.6.1 Ethanol’s Unique Sensory Properties
10.6.2 Ethanol’s Indirect Impact on Headspace Volatile Content
10.6.3 Direct Decrease in Volatile Content via Concurrent Ethanol and Volatile Removal
10.7 Replacing Sensory Properties Lost During Ethanol Removal
10.7.1 Adding Flavorings From an External Source
10.7.1.1 Flavoring Options
10.7.1.2 Time-Release Flavor Aspect
10.7.2 Aroma Recovery and Reintroduction
10.8 Major Challenges and Perspectives
References
Part IV: Plant-Based Protein
Chapter 11: Plant-Based Proteins: Plant Source, Extraction, Food Applications, and Challenges
11.1 Introduction
11.2 Sources of Plant Protein
11.2.1 Cereals
11.2.2 Legumes
11.2.3 Oilseeds
11.2.4 Nuts
11.2.5 Other Edible Seeds
11.2.5.1 Quinoa
11.2.5.2 Buckwheat
11.2.5.3 Chia Seeds
11.2.6 Tubers
11.3 Extraction of Plant-Based Protein
11.3.1 Dry Processing
11.3.2 Wet Processing
11.3.2.1 Enzyme-Assisted Extraction
11.3.2.2 Ultrasound-Assisted Extraction
11.3.2.3 Microwave-Assisted Extraction
11.3.2.4 Pulsed Electric Field-Assisted Extraction
11.3.2.5 High Pressure-Assisted Extraction
11.4 Commercial Applications of Plant Protein
11.4.1 Infant and Children Formulas
11.4.2 Analogs for Meat and Meat Products
11.4.3 Milk Alternatives
11.4.4 Tofu
11.4.5 Bakery Products
11.5 Challenges of Plant Protein
11.5.1 Nutritional Value
11.5.2 Techno-Functional Properties
11.5.2.1 Solubility
11.5.2.2 Foaming
11.5.2.3 Emulsification
11.5.2.4 Gelation
11.5.3 Sensory
11.5.3.1 Taste and Mouth Sensation
11.5.3.2 Odor
11.6 Conclusions and Perspective
References
Chapter 12: Plant-Based Protein Processing and Texture Properties
12.1 Introduction: Human Protein Needs and Challenges
12.2 Plant-Based Protein—An Overview
12.3 Types of Plant-Based Proteins and Their Processing Techniques Used in Industry
12.3.1 Soy Protein and Its Processing Techniques
12.3.1.1 Soy Protein Flours, Concentrates, and Isolates
12.3.1.2 Textured Soy Protein
12.3.1.3 Hydrolyzed Soy Protein
12.3.2 Wheat Gluten and Its Processing Techniques
12.3.2.1 Wheat Protein Flours, Concentrates, and Isolates
12.3.2.2 Texturized Wheat Protein
12.3.3 Pulse Proteins and Their Processing Techniques
12.3.4 Pea Protein
12.3.4.1 Pea protein Flours, Concentrates, and Isolates
12.3.4.2 Textured Pea Protein
12.3.5 Other Pulse Proteins: Beans, Chickpeas, and Lentils
12.3.5.1 Bean Protein Extraction
12.3.5.2 Chickpea Protein Extraction
12.3.5.3 Lentil Protein Extraction
12.3.6 Other Proteins: Potato, Rice, Oat, Canola, Corn, and Rubisco
12.3.6.1 Potato Protein Extraction
12.3.6.2 Rice Protein Extraction
12.3.6.3 Oat Protein Extraction
12.3.6.4 Canola Protein Extraction
12.3.6.5 Corn Protein Extraction
12.3.6.6 RuBisCo Protein Extraction
12.4 Key Issues with Commercialized Plant Protein and Future Perspectives
References
Chapter 13: Plant-Based Protein Flavor Maskers and Enhancers
13.1 Introduction
13.2 Flavor Issues in Plant-Based Protein and Meat Analogues
13.2.1 Off-Flavors in Plant Proteins
13.2.2 Off-Flavor in Plant Protein-Based Meat Analogues
13.3 Removal of Off-Flavor in Plant Proteins
13.3.1 Chemical and Biochemical Methods
13.3.1.1 Solvent Extraction
13.3.1.2 LOX Inhibitor
13.3.2 Physical Methods
13.3.2.1 Soaking and Thermal Treatment
13.3.3 Biological Methods
13.3.3.1 Germination
13.3.3.2 Enzyme Treatment
13.3.3.3 Fermentation
13.4 Flavor Masking Agents in PBMA
13.4.1 Spices
13.4.2 Natural Flavor
13.4.3 Hydrolyzed Vegetable Protein
13.4.4 Yeast Extract
13.4.5 Lipids
13.4.6 Leghemoglobin
13.4.7 Flavor Precursors
13.4.7.1 Sugar
13.4.7.2 Food-Derived Maillard Reacted Peptides
13.4.7.3 Thiamine
13.4.7.4 Nucleotides
13.4.8 Other Seasonings and Flavors
13.4.8.1 Salt
13.4.8.2 Mushrooms
13.4.8.3 Tomato Flavor
13.4.8.4 Soy Sauce
13.5 Challenges
13.6 Conclusion and Perspective
References
Part V: Emotional Response to Flavor
Chapter 14: Emotional Response to Food Flavor and Its Application in Food Products
14.1 Introduction
14.2 Flavor-Linked Emotions
14.2.1 Sweetness and Emotion
14.2.2 Sour Flavor and Emotion
14.2.3 Salty, Savory Flavors, and Emotion
14.2.4 Bitterness and Emotion
14.2.5 Astringency and Emotion
14.2.6 Hot/Spicy, Burning/Prickling Sensations, and Emotion
14.2.7 Aromatics and Emotion
14.2.7.1 Fruit Aromatics
14.2.7.2 Floral Aromatics
14.2.7.3 Spice Aromatics
14.2.7.4 Nutty and Oil Aromatics
14.2.7.5 Meaty Flavor
14.2.8 Conflicting Emotions from Flavor
14.3 Application of Flavor-Associated Emotion in Health-Enhanced Food Products
14.3.1 Sugar Reduction/Replacement
14.3.2 Nondairy Milk, Chocolate, and Coffee
14.3.3 Fruit and Vegetable Soft Drinks
14.3.4 Flavored Yogurt
14.3.5 Salt Reduction in Savory Food Products
14.3.6 Nutrition-Fortified Products
14.3.7 Efforts Toward Smoothing/Balancing Astringency
14.3.8 Alcohol-Free Beverages
14.4 Limitations of Research and Future Perspective
14.4.1 Protein-Based Products
14.4.2 Whole Culinary Dishes
14.4.3 Specific Environment
14.4.4 Specific-Dietary Restriction Group
14.4.5 Emotion Study Approach
References
Chapter 15: Satiety Sensation and Its Associated Food Compositions and Flavors
15.1 Introduction
15.2 How Satiety Signaling Can Influence Health
15.3 Food Composition Promoting Satiety
15.3.1 Protein
15.3.2 Fiber
15.3.3 Fat
15.3.4 Energy Density
15.4 Flavor and Satiety
15.4.1 Taste
15.4.1.1 Sweet
15.4.1.2 Umami
15.4.2 Aroma
15.5 Major Challenges and Future Perspectives
15.5.1 Challenges
15.5.2 Future Perspectives
References
Chapter 16: Refreshing Perception of Foods and Beverages and Related Health Benefits
16.1 Introduction: Food and Beverage Sensory Traits and Refreshing Perception
16.2 Refreshing Perception: Concept, Importance in Food Choice, and Associated Food Products
16.2.1 Concept of Refreshing Perception
16.2.2 Refreshing Perception and Importance in Food Choice
16.2.3 Refreshing Perception Associated with Food Products and Chemical Compositions
16.3 The Use of Refreshing Concept in Product Design and Potential Health Benefits
16.3.1 Refreshing Perception and Food Product Sensory Attributes
16.3.2 Refreshing Perception and Freshness of Foods
16.3.3 Refreshing Perception and Food Consumption Context
16.3.4 Refreshing Perception and Cognitive Performance
16.3.5 Refreshing Perception and Brain Functions
16.3.6 Refreshing Perception and Mental Health
16.4 Major Challenges and Future Perspectives
16.4.1 Major Challenges
16.4.2 Future Perspectives
References
Index

Health and wellness foods, snacks and beverages are of increasing importance to manufacturers as consumer interest in healthy lifestyles and the demand for healthier products and services continue to escalate. Transparency of the supply chain, traceability of the ingredients and processing methods and sustainability are the major concerns for modern consumers. Incorporating new ingredients with traditional products is an important strategy for the food industry to reformulate healthier and value-addedfoods, with the heart of health and wellness food products being flavoring ingredients, which deliver food and drink formats tasting just like the beloved original food products.To meet the growth of health and wellness food products in the market, new opportunities for flavor suppliers will include flavor raw materials and their applications in food products.Flavor-Associated Applications in Health and Wellness Food Productsfocuses on flavor and its application in health and wellness food products. The first section comprehensively covers the role of flavor in health and wellness products, while the second focuses on flavoring labels, ingredient suitability and safety with specific case studies. Further sections focus on sugar, fat, salt and alcohol reduction, flavor solutions for plant-based protein, flavor perception and direct health benefits. With no book on the current market focusing on health and wellness foods from a flavor perspective, this work is a valuable single source for product developers, manufacturers and researchers in need of a comprehensive summary of key recent developments regarding flavor-associated applications in health and wellness food products.

2024-04-24