Consumer interest in disease prevention is driving the development of health enhancing foods to the extent that one day soon food may be designed for an individual’s genetic make up.

“We should soon have sufficient genetic information to recommend the diet needed to ensure the highest quality of life for the longest time,” says Dr Dennis R Heldman, President of the Chicago-based Institute of Food Technologists.

“The challenge to the food and beverage industries will be to develop the variety of product needed to deliver these individualized diets.”

Heldman, who is visiting Australia to speak on Global Issues in the Food Industry at the Australian Institute of Food Science and Technology Inc. (AIFST) 40th Anniversary Convention, says that the development and marketing of health enhancing foods is a significant world-wide trend.

“This trend has occurred in response to consumer expectations, along with the development of new scientific information on bioactive agents and new knowledge on the metabolism of foods. These trends are having a dramatic impact on food science research and potentially on the definition of the food science and technology profession.

“Food companies of the future will increasingly develop food products designed to prevent disease. Using micro or nano-scale capsules, these foods will be able to deliver very specific health enhancing compounds, and to the appropriate site during metabolism.”

Heldman says another important trend is the recovery of bioactive compounds from waste materials and streams which are then incorporated into new foods and beverages. “A current example of this is omega-3s. They are being incorporated into a variety of foods; other than those where they occur naturally,” he said.

“Current research is also contributing to the development of new food and beverage products with unique textures based on knowledge of nano-scale structures, and products with new and intense flavours delivered through the use of nano-scale capsules.”

According to Heldman science is also contributing to the safety and quality of products through monitoring by in-line bio-sensors and nano-sensors. “Incorporation of antimicrobials and similar agents into packaging materials at the product contact surface will lead ultimately, to products with unlimited shelf-life.

“Sustainability is also an important issue as the impacts range from availability of raw food materials and high quality water to the need to ensure that waste streams from processing operations are handled in the most effective and efficient manner.”

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