Building the scientific foundation for delivery of functionality in foods
The Symposium at the Nestlé Research Center brought together scientists in a position to guide scientific research in a direction that will enable the rational development of delivery systems. Such delivery systems are essential to optimally benefit from the sensory, nutritional and health qualities of active ingredients like flavors, nutrients and texturizing materials. Because of their sensitive nature, application of these active ingredients in actual foods is currently very limited. The range of application can be considerably extended by carefully controlling the state, structure and mechanism of release of the active ingredient by a suitable delivery system, thereby enabling the creation of food systems combining previously impossible functional, nutritional and sensory aspects.
Seeking answers from many disciplines
From 19 countries, more than 130 scientists from fields as diverse as food science, polymer science, biophysics and nanotechnology attended the Symposium to provide their input on the various aspects of delivery of functionality in food systems. Because of the complexity of modern food matrices, such interdisciplinary scientific discussions are essential to enable the further development of functional delivery systems for food systems. The relevance of the Symposium was further enhanced by the strong presence of both academia (55%) and industry (45%). The Symposium format was designed to be highly interactive, with ample time for informal discussions and meetings alongside the five scientific sessions. Topics which were addressed both in the formal sessions and during informal discussions include: the formation of capsules based on developments in food materials science and nanotechnology, the design of complex colloidal systems for the delivery of active ingredients, the control of the functionality of active ingredients, and the biophysical aspects of the absorption of bioactive ingredients.
An initiative to be continued
The positive response during and after the Symposium and the high attendence have provided a strong incentive for a follow-up of the Symposium. In 2007, the ‘Second International Symposium on the Delivery of Functionality in Complex Food Systems’ will be held, this time at the University of Massachusetts, Amherst, USA. In addition, a special issue of the internationally renowned journal ‘Trends in Food Science and Technology’ dedicated to the Symposium is currently in preparation.