特定保健用食品素材 難消化性デキストリン（水溶性.pptVIP

Nutrition Ingredient Trends and Opportunities: A Food Technologist’s View Keys to Successful Product Development Create foods with more real and substantiated technical points-of-difference Create foods with more consumer benefits (more reasons to buy) Create foods that are defensible and sustainable New Product Development 2004-2005 (New Products Magazine,Jan,2005) New Product Development 2004-2005 (Prepared Foods,Feb,2005) Key Trends New dietary guidelines Focus on obesity; weight management “Old” vs. “new” school nutrition Allergens ( allergen-free foods) Impact of “Culinology” Malnutr