title: Technological progress as a driver of innovation in infant foods.
abstract: Advances in nutrition and food sciences are interrelated components of the innovative framework for infant formula and foods. While nutrition science continues to define the composition and functionality of human milk as a reference, food ingredient, formulation and processing technologies facilitate the design and delivery of nutritional and functional concepts to infant products. Expanding knowledge of both nutritive and non-nutritive components of human milk and their functionality guides selection and development of novel ingredient, formulation and processing methods to generate enhanced infant products targeting benefits including healthy growth, development as well as protection of health through the life cycle. In this chapter, identification and application of select novel ingredients/technologies will be discussed in the context of how these technological advancements have stimulated innovation in infant foods. Special focus will be given to advancements in protein technologies, as well as bioactive long-chain polyunsaturated fatty acids, prebiotics, probiotics that have allowed infant formula composition, and more critically functionality, to more closely align with that of human milk.
authors.affiliation: Department of Food Science, Purdue University, West Lafayette, IN, USA.
authors.forename: Mario G
authors.initials: MG
authors.lastname: Ferruzzi
authors.forename: Andrew P
authors.initials: AP
authors.lastname: Neilson
mesh_terms: D053198:Child Nutrition Sciences / Q000639:trends*; D004059:Diffusion of Innovation; D005248:Feeding Methods / Q000639:trends; D005524:Food Technology / Q000639:trends*; D006801:Humans; D007223:Infant; D007225:Infant Food / Q000032:analysis*; D041943:Infant Formula / Q000737:chemistry*; D007231:Infant, Newborn; D008895:Milk, Human / Q000737:chemistry