As consumer demand for traditional carbonated drinks falls, the market for beverages with perceived health-promoting properties is growing rapidly. Formulating a functional beverage with satisfactory sensory quality and shelf-life can be challenging. This important collection reviews the key ingredients, formulation technology and health effects of the major types of functional and speciality beverage. Part 1 considers essential ingredients, such as sweeteners, and formulation aspects, such as fortification and shelf-life extension. Part 2 focuses on dairy-based beverages, with chapters on milk quality and ingredients such as whey and MFGM. Part 3 reviews fruit juices, tea and other plant-based beverages.

Key Features: reviews the key ingredients, formulation technology and health effects of the major types of functional and speciality beverages; essential ingredients such as stabilizers and sweeteners, and significant aspects of formulation such as fortification technology and methods to extend shelf-life are considered; focuses on methods to improve the nutritional and sensory quality and technological functionality of milk.

Contents: Part 1 Beverage ingredients and technology: Ingredient selection for stabilization and texture optimization of functional beverages and the inclusion of dietary fibre; Developments in sweeteners for functional and speciality beverages; Probiotics as ingredients in functional beverages; Fortification of beverages with vitamins and minerals; Fortification of beverages with products other than vitamins and minerals; Extended shelf-life beverages. Part 2 Dairy-based beverages: Improving the nutritional quality of milk; Improving the sensory quality, shelf-life and functionality of milk; Milk-based functional beverages; Whey-based functional beverages; Beverages based on milk fat globule membrane (MFGM) and other novel concepts for dairy-based functional beverages. Part 3 Plant-based beverages: New directions in fruit juice processing; Isolated soy protein usage in beverages; Sports beverages for optimising physical performance; Coffee as a speciality and functional beverage; Tea and tea-based functional beverages. Part 4 Beverage development and consumption: Consumer-oriented development of functional beverages; The role of beverages in a healthy diet: key issues and guidelines.

� propos de l?auteur

Professor Paul Paquin was Research Associate Dean of the Agriculture and Food Science Faculty, founder of the Nutraceuticals and Functional Foods Institute (INAF) and co-founder of the Dairy Research Centre (STELA) at Universit� Laval, Canada. He is well known for his research in the areas of milk proteins and peptides and functional beverages.

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