Food Ingredients 2002 Symposium

Citation

(2002), "Food Ingredients 2002 Symposium", Nutrition & Food Science, Vol. 32 No. 5. https://doi.org/10.1108/nfs.2002.01732eab.016

Food Ingredients 2002 Symposium

Food Ingredients 2002 Symposium

The symposium is split into four sessions:

1. 1.

   Session 1 covers the demands of consumers for functional foods and the market potential of such foods. Special attention here will be put on the legal situation in Europe and on the development and testing of functional foods.

2. 2.

   Session 2 will inform delegates about the nutritional-physiological properties and functionality of new protein products made from rape, potatoes and lupins. This will primarily concern how these proteins affect the taste and texture of foods.

3. 3.

   Session 3 will cover the chemical and technological structure and function of food ingredients. Here it will be shown, for example, how enzymatic cross-linking of plant proteins enables new properties to be introduced into products and what interactions there are between lipids and phenolic substances in proteins.

4. 4.

   Session 4 deals with how products for promoting health can be produced from foods which contain special food ingredients. Here we are for example concerned with bioactive peptides from plant protein hydrolysates and the use of functional elements from red wine grapes in various foods. A report will also be given about a series of tests on the effect of antioxidants in bread spreads on reducing the risk of thrombosis.

Further information is available from: Fraunhofer Institute for Process Engineering and Packaging IVV, Karin Agulla, Giggenhauser Str. 35, 85354 Freisling, Germany. Tel: +49 (0) 81 61/491-120; Fax: +49 (0) 81 61/491-222; E-mail: agulla@ivv.fraunhofer.de