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FOOD SUPPLEMENTS

A dietary supplement, also known as food supplement or nutritional supplement, is a preparation

intended to supplement the diet and providenutrients, such asvitamins,minerals,fiber,fatty acids, or

amino acids, that may be missing or may not be consumed in sufficient quantities in a person'sdiet.

Supplements containing vitamins ordietary mineralsare included as a category of food in theCodex

Alimentarius drawn up by theCodex Alimentarius Commission, an organiza``tion that is sponsored by

theFood and Agriculture Organizationof theUnited Nations(FAO) and theWorld Health Organization

(WHO).

TheEuropean Union's Food Supplements Directive of 2002 requires that supplements be demonstrated to

be safe, both in dosages and purity.[1]Only those supplements that have been proven to be safe may be

sold in the bloc without prescription

TheFood and Drug Administration(FDA) regulates dietary supplements as a category of foods, and not

asdrugs. While pharmaceutical companies are required to obtain FDAapprovalwhich involves assessing

the risks and benefits prior to their entry into the market, dietary supplements do not need to be pre-

approved by FDA before they can enter the market The notification requires information indicating the

ingredient is safe, and the ingredient can not be marketed (sold or delivered for sale) for seventy-five days

following filing the information

Examples of Dietary Ingredients

The hormonesDHEA(asteroid),pregnenolone(also a steroid) and thepinealhormonemelatoninare marketed as dietary ingredients in supplements in the US.[11][12]

In theUnited States, a dietary supplement is defined under the Dietary Supplement Healthand Education Act of 1994

[10](DSHEA) as a product that is intended to supplement thedietandcontains any of the following dietary ingredients:-

avitamin amineral anherbor otherbotanical(excluding tobacco) anamino acid a concentrate, metabolite, constituent, extract, or combination of any of the aboveFurthermore, it must also conform to the following criteria:

not represented for use as a conventional food or as the sole item of a meal or diet labeled as a " intended for ingestion in pill, capsule, tablet, powder or liquid form dietary supplement

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Benefits of Taking Dietary Supplements

taking dietary supplements can provide additional nutrients when your diet is lacking or when certain

health conditions cause you to develop an insufficiency or deficiency

These supplements may be used to treat a simple deficiency, such as anirondeficiency, but sometimes

they're used therapeutically to treat specific health conditions or risk factors. For example, large doses of

niacinmay be used toraise good cholesterol, andfolic acidhas been used to reduce the risk of a birth

defect calledspina bifida.

Risks of Taking Dietary Supplements

the fat-soluble vitamins A and D can build up to toxic levels in your body when taken in large doses over

long periods of time

Vitamin B6is a water-soluble vitamin, so your body doesn't store it as easily as a fat-soluble vitamin, but

extended use of large doses can causenerve damage.

Large doses ofvitamin Cmay cause diarrhea.

Mineral supplements can be dangerous as well. For example, bothseleniumandiron supplementscan be

toxic in large amounts.

SOYFOODS

The soybean (U.S.) or soya bean (UK) (Glycine max)[2]is a species oflegumenative toEast Asia,

widely grown for its ediblebeanwhich has numerous uses. The plant is classed as anoilseedrather than a

pulseby the Food and Agricultural Organisation (FAO).

Traditional nonfermented food uses of soybeans includesoy milk, and from the lattertofuandtofu skin.

Fermented foods includesoy sauce,fermented bean paste,natto, andtempeh, among others

Soybeans are considered by many agencies to be a source ofcomplete protein.[13]A completeprotein is one that contains significant amounts of all theessential amino acidsthat must beprovided to thehuman bodybecause of the body's inability tosynthesizethem. For this reason,soy is a good source of protein, amongst many others, forvegetariansandvegansor for peoplewho want to reduce the amount of meat they eat. Consumption of soy may also reduce the risk ofcolon cancer, possibly due to the presence ofsphingolipids.[20]

TempehTempeh (/tm.pe/), or tempe(Indonesian), is a traditional soy product originally from Indonesia. It is

made by a natural culturing and controlledfermentationprocess that bindssoybeansinto a cake form,

similar to a very firm vegetarian burger patty. Tempeh begins with whole soybeans, which are softened

by soaking and dehulled, then partly cooked

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/Sphingolipidhttp://en.wikipedia.org/wiki/Colon_cancerhttp://en.wikipedia.org/wiki/Veganismhttp://en.wikipedia.org/wiki/Vegetarianismhttp://en.wikipedia.org/wiki/Biosynthesishttp://en.wikipedia.org/wiki/Human_bodyhttp://en.wikipedia.org/wiki/Essential_amino_acidhttp://en.wikipedia.org/wiki/Soybean#cite_note-FDA_Claims-12http://en.wikipedia.org/wiki/Complete_proteinhttp://en.wikipedia.org/wiki/Tempehhttp://en.wikipedia.org/wiki/Nattohttp://en.wikipedia.org/wiki/Fermented_bean_pastehttp://en.wikipedia.org/wiki/Soy_saucehttp://en.wikipedia.org/wiki/Tofu_skinhttp://en.wikipedia.org/wiki/Tofuhttp://en.wikipedia.org/wiki/Soy_milkhttp://en.wikipedia.org/wiki/Pulse_(legume)http://en.wikipedia.org/wiki/Oilseedhttp://en.wikipedia.org/wiki/Beanhttp://en.wikipedia.org/wiki/East_Asiahttp://en.wikipedia.org/wiki/Legumehttp://en.wikipedia.org/wiki/Soybean#cite_note-1http://ibdcrohns.about.com/cs/nutrition/a/fdairon_4.htmhttp://nutrition.about.com/od/askyournutritionist/f/selenium.htmhttp://nutrition.about.com/od/nutrientglossary/g/Vitaminc.htmhttp://nutrition.about.com/od/therapeuticnutrition1/a/Vitamin-B6-Deficiency.htmhttp://nutrition.about.com/od/nutrientglossary/g/vitaminb6.htmhttp://rarediseases.about.com/od/rarediseasess/a/spinabifida.htmhttp://nutrition.about.com/od/nutrientglossary/g/folicacid.htmhttp://cholesterol.about.com/cs/nicotinicacid/a/niacin1.htmhttp://nutrition.about.com/od/nutrientglossary/g/Niacin.htmhttp://nutrition.about.com/od/mineralglossary/g/iron.htm

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The soy carbohydrates in tempeh become more digestible as a result of the fermentation process. In

particular, theoligosaccharidesthat are associated with gas andindigestionare greatly reduced by the

Rhizopus culture

TofuTofu or bean curd

[3]is a food made bycoagulatingsoy milkand then pressing the resulting curds

into soft white blocks. Tofu has a lowcaloriecount, relatively large amounts ofprotein, and little

fat. It is high inironand, depending on the coagulant used in manufacturing, may also be high in

calciumand/ormagnesium.Tofu is made by coagulating soy milk and pressing the resulting curds. Although pre-made soy milk may

be used, which is produced by soaking, grinding, boiling and straining dried (or, less commonly, fresh)

soybeans.

MisoMisois a traditionalJapanese seasoningproduced byfermentingrice,barleyand/orsoybeans, with salt

and the funguskjikin(?), the most typical miso being made withsoy. The result is a thick paste used

for sauces and spreads, pickling vegetables or meats, and mixing withdashisoup stock to serve asmiso

soupcalled misoshiru. high inproteinand rich invitaminsand mineral.Aspergillus oryzae(Japanese:

kji,) is afilamentousfungus(amold). It is used inChineseandJapanese cuisinetofermentsoybeans

FOOD LABELLING

Labelling is an important process in the food processing chain and should not be overlooked. The label is

the first point of contact between a consumer and the producer. It is used to identify one product from

another and also to make a decision over which product to purchase. The label is therefore the most

important marketing tool for a product. It should be attractive and eye catching while at the same time

being informative

The purpose of a food label:

To provide consumers with information on the product

To advertise the product

To distinguish the product from that of competitors (establish a brand)

It is a legal requirement

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The following are legal minimum requirements in most countriesProduct name

Manufacturers name and address

Date of manufacture and best before date (sell by date)

Ingredients list (in descending order of weight)

Net weight of product in the package.

The following are additional information that is optional:

The brandit is optional to include a brand logo, but in terms of marketing your product and

establishing your brand in the market place, it is important to define and include a brand logo. That

way the consumer will quickly be able to find your products and come back to buy them.

Instructions for preparing the product

Storage instructions or instructions on storage after opening

Examples of recipes in which the product can be used

An e number if the product is being exported to Europe

A bar code.

Legal aspects of food labeling

There are general labelling requirements that describe the information that must be included on a label,

but in many countries there are also very detailed laws concerning some or all of the following aspects:

specific names that must be given to different types of ingredients

ingredients that are exempt from the law

the use of words such as Best before and Sell by

the declaration of alcohol content in spirit drinks

locations of the name of the food, the sell-by date and the net weight (they must all be in the same

field of vision when a customer looks at the label)

the visibility of information and the ability of customers to understand it (including the relative print

sizes of different information)

claims and misleading descriptions, especially about health-giving or tonic properties, nutritional

advantages, diabetic or other medicinal claims

specifications of the way in which certain words such as flavour, fresh, vitamin etc. can be used.

This is a complex area, which varies from one country to another. Professional advice should be

sought from the local Bureau of Standards to ensure that local standards and regulations are met.

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The Codex Alimentarius (FAO/WHO) report on food labelling gives information on the legal

requirements and food standards.

E number

E numbers are number codes forfood additivesthat have been assessed for use within theEuropean

Union(the "E" prefix stands for "Europe").[1]They are commonly found onfoodlabels throughout the

European Union

Classification by numeric range

1. 100199:Colours.Ex:100109yellows

2. 200299:Preservatives.Ex:

220229sulphites

230239phenols&formates(methanoates)

240259nitrates

3. 300399:Antioxidants&acidity regulators.Ex

300305ascorbates (vitamin C)

4. 400499:Thickeners,stabilisers&emulsifiers.Ex

400409alginates

410419natural gums

5. 500599:pHregulators&anti-caking agents.Ex

http://en.wikipedia.org/wiki/Food_additivehttp://en.wikipedia.org/wiki/Food_additivehttp://en.wikipedia.org/wiki/Food_additivehttp://en.wikipedia.org/wiki/European_Unionhttp://en.wikipedia.org/wiki/European_Unionhttp://en.wikipedia.org/wiki/European_Unionhttp://en.wikipedia.org/wiki/European_Unionhttp://en.wikipedia.org/wiki/E_number#cite_note-0http://en.wikipedia.org/wiki/E_number#cite_note-0http://en.wikipedia.org/wiki/E_number#cite_note-0http://en.wikipedia.org/wiki/Foodhttp://en.wikipedia.org/wiki/Foodhttp://en.wikipedia.org/wiki/Foodhttp://en.wikipedia.org/wiki/Food_coloringhttp://en.wikipedia.org/wiki/Food_coloringhttp://en.wikipedia.org/wiki/Food_coloringhttp://en.wikipedia.org/wiki/Preservativehttp://en.wikipedia.org/wiki/Preservativehttp://en.wikipedia.org/wiki/Preservativehttp://en.wikipedia.org/wiki/Sulphitehttp://en.wikipedia.org/wiki/Sulphitehttp://en.wikipedia.org/wiki/Sulphitehttp://en.wikipedia.org/wiki/Phenolhttp://en.wikipedia.org/wiki/Phenolhttp://en.wikipedia.org/wiki/Phenolhttp://en.wikipedia.org/wiki/Formatehttp://en.wikipedia.org/wiki/Formatehttp://en.wikipedia.org/wiki/Formatehttp://en.wikipedia.org/wiki/Nitratehttp://en.wikipedia.org/wiki/Nitratehttp://en.wikipedia.org/wiki/Antioxidanthttp://en.wikipedia.org/wiki/Antioxidanthttp://en.wikipedia.org/wiki/Antioxidanthttp://en.wikipedia.org/wiki/Acidity_regulatorhttp://en.wikipedia.org/wiki/Acidity_regulatorhttp://en.wikipedia.org/wiki/Acidity_regulatorhttp://en.wikipedia.org/wiki/Vitamin_Chttp://en.wikipedia.org/wiki/Vitamin_Chttp://en.wikipedia.org/wiki/Vitamin_Chttp://en.wikipedia.org/wiki/Thickenerhttp://en.wikipedia.org/wiki/Thickenerhttp://en.wikipedia.org/wiki/Thickenerhttp://en.wikipedia.org/wiki/Food_additive#Categorieshttp://en.wikipedia.org/wiki/Food_additive#Categorieshttp://en.wikipedia.org/wiki/Food_additive#Categorieshttp://en.wikipedia.org/wiki/Emulsifierhttp://en.wikipedia.org/wiki/Emulsifierhttp://en.wikipedia.org/wiki/Emulsifierhttp://en.wikipedia.org/wiki/Alginatehttp://en.wikipedia.org/wiki/Alginatehttp://en.wikipedia.org/wiki/Natural_gumhttp://en.wikipedia.org/wiki/Natural_gumhttp://en.wikipedia.org/wiki/PHhttp://en.wikipedia.org/wiki/PHhttp://en.wikipedia.org/wiki/Acidity_regulatorhttp://en.wikipedia.org/wiki/Acidity_regulatorhttp://en.wikipedia.org/wiki/Acidity_regulatorhttp://en.wikipedia.org/wiki/Anti-caking_agenthttp://en.wikipedia.org/wiki/Anti-caking_agenthttp://en.wikipedia.org/wiki/Anti-caking_agenthttp://en.wikipedia.org/wiki/Anti-caking_agenthttp://en.wikipedia.org/wiki/Acidity_regulatorhttp://en.wikipedia.org/wiki/PHhttp://en.wikipedia.org/wiki/Natural_gumhttp://en.wikipedia.org/wiki/Alginatehttp://en.wikipedia.org/wiki/Emulsifierhttp://en.wikipedia.org/wiki/Food_additive#Categorieshttp://en.wikipedia.org/wiki/Thickenerhttp://en.wikipedia.org/wiki/Vitamin_Chttp://en.wikipedia.org/wiki/Acidity_regulatorhttp://en.wikipedia.org/wiki/Antioxidanthttp://en.wikipedia.org/wiki/Nitratehttp://en.wikipedia.org/wiki/Formatehttp://en.wikipedia.org/wiki/Phenolhttp://en.wikipedia.org/wiki/Sulphitehttp://en.wikipedia.org/wiki/Preservativehttp://en.wikipedia.org/wiki/Food_coloringhttp://en.wikipedia.org/wiki/Foodhttp://en.wikipedia.org/wiki/E_number#cite_note-0http://en.wikipedia.org/wiki/European_Unionhttp://en.wikipedia.org/wiki/European_Unionhttp://en.wikipedia.org/wiki/Food_additive

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500509mineral acids& bases

510519chlorides&sulphates

6. 600699:Flavour enhancers.Ex

620629glutamates

630639inosinates

7. 700799:Antibiotics.8. 900999:Miscellaneous.

Ex

900909waxes

910919synthetic glazes

9.11001599:Additional chemicals.

Ex:New chemicals that do not fall into standard classification schemes

Food marketingFood marketing brings together the producer and the consumer.[1]It is the chain of activities that brings

food from farm gate to plate.

The Three Historical Phases of Food Marketing

There are three historical phases of food marketing:

the fragmentation phase (before 18701880),

the unification phase (18801950)

the segmentation phase (1950 and later).

http://en.wikipedia.org/wiki/Mineral_acidhttp://en.wikipedia.org/wiki/Mineral_acidhttp://en.wikipedia.org/wiki/Mineral_acidhttp://en.wikipedia.org/wiki/Chloridehttp://en.wikipedia.org/wiki/Chloridehttp://en.wikipedia.org/wiki/Chloridehttp://en.wikipedia.org/wiki/Sulphatehttp://en.wikipedia.org/wiki/Sulphatehttp://en.wikipedia.org/wiki/Sulphatehttp://en.wikipedia.org/wiki/Flavour_enhancerhttp://en.wikipedia.org/wiki/Flavour_enhancerhttp://en.wikipedia.org/wiki/Flavour_enhancerhttp://en.wikipedia.org/wiki/Glutamatehttp://en.wikipedia.org/wiki/Glutamatehttp://en.wikipedia.org/wiki/Inosinatehttp://en.wikipedia.org/wiki/Inosinatehttp://en.wikipedia.org/wiki/Antibioticshttp://en.wikipedia.org/wiki/Antibioticshttp://en.wikipedia.org/wiki/Antibioticshttp://en.wikipedia.org/wiki/Waxhttp://en.wikipedia.org/wiki/Waxhttp://en.wikipedia.org/wiki/Glazing_agenthttp://en.wikipedia.org/wiki/Glazing_agenthttp://en.wikipedia.org/wiki/Food_marketing#cite_note-0http://en.wikipedia.org/wiki/Food_marketing#cite_note-0http://en.wikipedia.org/wiki/Food_marketing#cite_note-0http://en.wikipedia.org/wiki/Food_marketing#cite_note-0http://en.wikipedia.org/wiki/Glazing_agenthttp://en.wikipedia.org/wiki/Waxhttp://en.wikipedia.org/wiki/Antibioticshttp://en.wikipedia.org/wiki/Inosinatehttp://en.wikipedia.org/wiki/Glutamatehttp://en.wikipedia.org/wiki/Flavour_enhancerhttp://en.wikipedia.org/wiki/Sulphatehttp://en.wikipedia.org/wiki/Chloridehttp://en.wikipedia.org/wiki/Mineral_acid

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In the fragmentation phase, the United States was divided into numerous geographic fragments because

transporting food was expensive, leaving most production, distribution, and selling locally based.

In the unification phase, distribution was made possible by railroads, coordination of sales forces was

made possible by the telegraph and telephone, and product consistency was made possible by advances in

manufacturing.. Advertising in print media and direct marketing through demonstrations at stores and

public venues were among the prime marketing tools

In the segmentation phase (1950 and later) radio, television and internet advertising made it possible for a

wider range of competing products to focus on different benefits and images and thus appeal to different

demographic and psychographic markets. Distribution via the new national road system strengthened

national brands

the Four Ps of Marketing

The four components of food marketing are often called the four Ps of the marketing mix because they

relate to product, price, promotion, and place.[4]One reason food manufacturers receive the largest

percentage of the retail food dollar is that they provide the most differentiating, value-added service

Product

In deciding what type of new food products a consumer would most prefer, a manufacturer can either try

to develop a new food product or try to modify or extend an existing food.

There are three steps to both developing and extending: generate ideas, screen ideas for feasibility, and

test ideas for appeal. Only after these steps will a food product make it to national market. Of one hundred

new food product ideas that are considered, only six make it to asupermarketshelf.

The food industry faces numerous marketing decisions. Money can be invested in brand building (through

advertising and other forms of promotion) to increase either quantity demanded or the price consumers

are willing to pay for a product

Manufacturers may be able to leverage their existing brand names by developing new product lines. For

example, Heinz started out as a brand for pickles but branched out into ketchup. Some brand extensions

may involve a risk of damage to the original brand if the quality is not good enough

Manufacturers that have invested a great deal of money in brands may have developed a certain level of

consumer brand loyaltythat is, a tendency for consumers to continue to buy a preferred brand even

when an attractive offer is made by competitors. For loyalty to be present, it is not enough to merely

observe that the consumer buys the same brand consistently. The consumer, to be brand loyal, must be

able to actively resist promotional efforts by competitors.

Price

In profitably pricing the food, the manufacturer must keep in mind that the retailer addsapproximately 50 percent to the price of a wholesale product. For example, a frozen food sold in

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a retail store for $4.50 generates an income of $3.00 for the manufacturer. This money has to payfor the cost of producing, packaging, shipping, storing, and selling the product.

Promotion

Promoting a food to consumers is done out of store, in store, and on package. Advertisements ontelevision and in magazines are attempts to persuade consumers to think favorably about aproduct, so that they go to the store to purchase the product. In addition to advertising,promotions can also include Sunday newspaper ads that offer coupons such as cents-off and buy-one-get-one-free offers

Place

Place refers to the distribution and warehousing efforts necessary to move a food from themanufacturer to a location where a consumer can buy it. It can also refer to where the product islocated in a retail outlet (e.g., the end of an aisle; the top, bottom, or middle shelf; in a special

display case, etc.).