Alternative and Replacement Foods

Alexandru Mihai Grumezescu, Alina Maria Holban

• Publisher: Academic Press
• Year: 2018
• Print ISBN: 9780128114469
• eBook ISBN: 9780128114988
• Topic: Technology & Engineering
• Subtopic: Food Science
• Index: Technology & Engineering

Alternative and Replacement Foods, Volume 17, a volume in the Handbook of Food Bioengineering series, presents the most up-to-date research on synthetic and replacement food components for scientists and researchers. The book helps them understand the significant impact of these foods on the length and quality of life of consumers. It presents a solid resource that brings together multidisciplinary research and its relationship to various disciplines. Readers will find a broad range of potential outcomes discussed, such as food safety, human and animal health benefits, and the development of new and novel foods through the bio-fortification of nutrients in foods.- Discusses how specialty food products improve diet and heath- Summarizes advances in dietary supplements, probiotics and nutraceuticals- Includes research advances on snacks, vegan diets, gluten-free foods and more- Provides identification and research studies on anti-obesity foods- Presents information on alternative protein sources

Chapter 1

A New Approach: Replacement and Alternative Foods for Food Industry

Senem Suna

Ömer U. Çopur University of Uludag, Bursa, Nilüfer, Turkey

Abstract

The increasing human population and nutritional demands has meant that the food industry has tended to look for alternative sources of food production. To this end various studies have been performed in the field of replacement and alternative foods. Replacement foods are based on the substitution of one constituent with another, and these should have the same or similar attributes to ensure optimal organoleptic, microbial, and functional performance. Several studies evaluated the effects of replacement foods to displace the physical functionality of high-calorie ingredients, such as fats and sugar. For fats, the main work focused on fat intake and energy balance using nutritive or nonnutritive materials, while sugar replacers were used for partial sucrose replacement without compensating the loss in sweetness. Moreover, miscellaneous studies have been performed in the area of alternative foods, such as single cell protein, carotenoids, dietary fiber, biovanillin from agrowastes, and Echium oil as an alternative to marine oils. This chapter reviews the utilization of globally used fat and sugar replacers and alternative foods while giving special emphasis to their properties and novel applications in the food industry. Advantages of fat and sugar replacers including their ability to provide an opportunity to prevent unnecessary calorie intake and their ability to reduce high fat and calorie intake while preserving sensorial characteristics are discussed alongside their manufacturing limitations, such as identifying the most appropriate replacement for the specific product. Moreover, the importance and health benefits of the alternatively used nutritional compounds in current studies are discussed.

Keywords

nutrition

alternative food

high-calorie ingredients

carotenoids

dietary fiber

biovanillin

agrowastes

Echium oil

marine oils

1. Introduction

Improving living standards have led to a reduction of daily physical activity. This is related to the problems of increased weight gain and obesity across the world and these problems are rising in adults and children on a daily basis. Changing nutritional trends have also promoted the obesity increase due to the consumption of processed foods as well as excessive fat and calorie intake. As a consequence, balancing the daily diet, modifying food-intake habits, and cutting down calories has become a public health priority and the main objective of a healthy life (Qinna et al., 2013; Ross et al., 2016).

As a result of the growing awareness of weight-related problems, consumer demand for low-fat and low-calorie products has gained importance. To meet this demand, low-fat and low-calorie foods were improved especially for individuals with specific health problems. Furthermore, the negative effects of fat and sugar overconsumption on a number of diseases, such as cancer, type 2 diabetes, prediabetes, obesity, inflammation, and cardiovascular heart disease have been reported in several studies (Malik et al., 2010; Ng et al., 2015; Te Morenga et al., 2013; 2014; Welsh et al., 2011). Minimizing fatty food consumption has also been suggested by European governments and health organizations. It has been reported that the daily energy supplement from fat should not be more than 30% (USDA, ...

Table of contents

• Cover
• Title page
• Table of Contents
• Copyright
• List of Contributors
• Foreword
• Series Preface
• Preface for Volume 17: Alternative and Replacement Foods
• Chapter 1: A New Approach: Replacement and Alternative Foods for Food Industry
• Chapter 2: Natural Antioxidants and Food Applications: Healthy Perspectives
• Chapter 3: Trends and Possibilities of the Use of Probiotics in Food Production
• Chapter 4: Nutraceutical Food: Composition, Biosynthesis, Therapeutic Properties, and Applications
• Chapter 5: Relevant Aspects of the Development of Extruded High-Protein Snacks: An Alternative to Reduce Global Undernourishment
• Chapter 6: Use of Oxalis tuberosa in Gluten-free Baked Goods Manufacture
• Chapter 7: Fish Discards as Source of Health-Promoting Biopeptides
• Chapter 8: Metabolites of Propionibacterium: Techno- and Biofunctional Ingredients
• Chapter 9: Nutraceuticals in Alternative and Underutilized Fruits as Functional Food Ingredients: Ancient Species for New Health Needs
• Chapter 10: Designer and Functional Food Lipids in Dietary Regimes: Current Trends and Future Prospects
• Chapter 11: Single-Cell Protein as a Source of Biologically Active Ingredients for the Formulation of Antiobesity Foods
• Chapter 12: Annatto Carotenoids as Additives Replacers in Meat Products
• Chapter 13: Gluten-Free Bakery and Pasta Products
• Chapter 14: Potential of Novel Bioactive Peptides as Functional Food Ingredients in Preventing Cardiovascular Disease
• Chapter 15: Alternative Proteins and Pseudocereals in the Development of Gluten-Free Pasta
• Index