1. Understanding Smart Foods
June 2002
© British Nutrition Foundation 2002

2. Smart Foods
What are smart foods? Smart foods are those that have been developed through the invention of new or improved processes, for example, as a result of man-made materials/ingredients or human intervention; in other words, not naturally occurring changes.
Smart foods may:
have a function, other than that of providing energy and nutrients;
perform a particular function never achieved by conventional foods;
have been developed for specialised applications, but some eventually become available for general use.
© British Nutrition Foundation 2002

3. Smart Foods Smart foods include: 1. Modified starches.
2. Functional foods, e.g. cholesterol lowering spreads, probiotic yogurts, fortified eggs.
3. Meat analogues, e.g. textured vegetable protein (TVP), myco-protein and tofu.
4. Encapsulation technology, e.g. encapsulated flavours in confectionery
5. Modern biotechnology, e.g. soy bean, tomato plant, modified enzymes, e.g. chymosin.
© British Nutrition Foundation 2002

4. Modified Starch
Starches that have been altered to perform additional functions..
Modified starch is used as a fat replacer in low-fat meals.
Pre-gelatinised starch is used to thicken instant desserts without heat.
To prevent ‘drip’ after a pie is defrosted, modified starch is used in the sauce.
© British Nutrition Foundation 2002

5. Modified Starch
Starches that have been altered to perform additional functions..
Modified starch is used in ‘cup-a-soups’ to improve mouth-feel, thicken the drink/sauce with the addition of boiled water, and blend uniformly with no lumps.
The noodles in ‘pot snacks’ are pre-gelatinised, so boiled water will re-heat and 'cook' them.
© British Nutrition Foundation 2002

6. Functional Foods
Foods that contain an ingredient that gives health promoting properties.
Some eggs contain Omega-3 fatty acids, known to benefit heart health.
Specially formulated spreads help to lower cholesterol levels in the body.
Probiotic drinks are designed to improve the health of the large bowel.
© British Nutrition Foundation 2002

7. Encapsulation Technology
The coating of a particle with an outer shell.
Jellybeans use encapsulated flavours for enhanced sensory appeal.
Some breads use encapsulated leavening agents to prevent premature release and reaction.
Specially formulated ‘sports’ bars are fortified with encapsulated nutrients.
© British Nutrition Foundation 2002

8. Genetically Modified Foods
Specific changes to a plant or animal at a genetic level.
Potatoes can be altered to reduce the absorption of fat during frying.
Maize is modified to control pests, minimising crop damage.
Chymosin, a modified enzyme, is used to produce ‘vegetarian’ cheese.
© British Nutrition Foundation 2002

9. Meat Analogues
Ingredients that mimic the organoleptic properties of meat.
Myco-protein is used in fillets to provide a ‘chicken like’ texture.
Tofu absorbs flavours, so is used as a meat alternative in stir-fries.
TVP is used in vegetarian shepherd’s pie to provide the main source of protein.
© British Nutrition Foundation 2002

10. British Nutrition Foundation