从健康趋势看中国功能性食品的发展

On Chinese functional food from the view of health trend

1关注健康，引领功能性食品发展 众所周知，健康、方便、美味是当今食品业最为关注的3大焦点。在看到这一总体方向的同时，我们还要根据当代食品工业的发展和消费者的需求，具体理解食品趋势。在众多研究中，欧洲《食品科技》（FoodTechnology）在2005年4月发表的“全球食品10大趋势”（Top10GlobalFoodTrends）全面准确地揭示了食品趋势的主要内容。这10大趋势包括：

Ⅰ. Functional food has accounted for 10% - 15% of global food market, with its annual growth rate reaching 20%~30%. Its sales value is predicted to hit US $ 49 billion by 2010. Ⅱ. Ninety 90 percent of the health foods sold in China today are first （nutritious） and second - generation （drug abstract） products. Japanese, European and American products competing in China are third generationrcial Service - Your global business partner. 800 - USA - TRADE functional food products （ abstracted from natural substances）. These types of products will dominate the China market in the future and Chinese manufacturers will work quickly to catch up. Ⅲ. The domestic market will catch up in the future, predictably growing by 2 to 3 times by 2010. Ⅳ. Trends of domestic functional food and functional ingredients can be illustrated as follows ： a. Weight management： low fat, low carb, low GI. b. Energy, anti - fatigue i. Nutrition supply： fortify protein, vitamins, taurine, caffeine ii. Energy sustainability： isomaltulose, inulin, whey protein, wheat product iii. Energy recovery： PS, PC c. Beauty： skin： hydrolyzed collagen; alpha lipoid acid; almond, vinegar, lecithin d. Bone/joint ： i. Joint health： hydrolyzed collagen, glucosamine, Chondroitin Sulfate ii. Calcium supplement and fortification： calcium powder, inulin; hydrolyzed collagen; soy isoflavones; soy isolate e. Overall health i. Anti-aging： vitamins, soy isoflavones, alpha lipoid acid ii. Dietary improvement： PS, PC, alpha lipoid acid, walnut, DHA, ARA, Omega 3, Zinc iii. Immunity： whey protein, bee milk, cow first milk f. Disease prevention i. CVD： plant sterols, soy isolate, lecithin, Omega 3, modified starches ii. Liver： PC iii. Gastrointestinal： inulin, modified starches, lactobacillus, bifidobacterium iv. Diabetics： isomaltulose, fucose, Xylitol