1 2 MARCEL B. ROBERFROID AND GLENN R. GIBSON 1 Universite Catholique de Louvain, Department of Pharmaceutical Sciences, Avenue Mounier 73, B-1200 Brussels, BELGIUM 2 Food Microbial Sciences Unit, Department of Food Science and Technology, The University of Reading, Reading, UK It is clear that diet fulfils a number of important human requirements. These include the provision of sufficient nutrients to meet the requirements of essential metabolic pathways, as well as the sensory (and social) values associated with eating. It is also evident that diet may control and modulate various body functions in a manner that can reduce the risk of certain diseases. This very broad view of nutrition has led to the development of foodstuffs with added "functionality." Many different definitions of functional foods have arisen. Most of these complicate the simple issue that a functional food is merely a dietary ingredient(s) that can have positive properties above its normal nutritional value. Other terms used to describe such foods include vitafoods, nutraceuticals, pharmafoods, foods for specified health use, health foods, designer foods, etc. Despite some trepidation, the concept has recently attracted much interest through a vast number of articles in both the popular and scientific media.

The prebiotic concept works on the basis that many potentially health-promoting microorganisms are already present in humans. Prebiotics are non-digestible food ingredients that stimulate activity in targeted microorganisms, to improve the health of the individual. Prebiotics can be incorporated into many foodstuffs such as beverages, health and sports drinks, infant formulae, cereals, bread, savoury products and so forth, and are receiving much commercial interest.

"Prebiotics: Development and Application" is the first book to consolidate research in this emerging area of 'functional food' study. The book takes a broad view approach to prebiotics, from the conceptual stage, definition, production, evaluation of individual food products and their effect on microbial flora, and their potential relation to diseases.

The book starts with an introduction to the prebiotic concept and its development, proceeds to consider the synthesis and manufacture of prebiotics and testing for prebiotic effects, and will then consider different forms of prebiotics (e.g. fructans, galactans, lactulose etc). The book will then look at prebiotic intervention for improving human health (acute and chronic disorders) and animal health. The book closes by considering the sectors for prebiotic foods, development and commercialisation issues, and future developments.

1 2 MARCEL B. ROBERFROID AND GLENN R. GIBSON 1 Universite Catholique de Louvain, Department of Pharmaceutical Sciences, Avenue Mounier 73, B-1200 Brussels, BELGIUM 2 Food Microbial Sciences Unit, Department of Food Science and Technology, The University of Reading, Reading, UK It is clear that diet fulfils a number of important human requirements. These include the provision of sufficient nutrients to meet the requirements of essential metabolic pathways, as well as the sensory (and social) values associated with eating. It is also evident that diet may control and modulate various body functions in a manner that can reduce the risk of certain diseases. This very broad view of nutrition has led to the development of foodstuffs with added "functionality." Many different definitions of functional foods have arisen. Most of these complicate the simple issue that a functional food is merely a dietary ingredient(s) that can have positive properties above its normal nutritional value. Other terms used to describe such foods include vitafoods, nutraceuticals, pharmafoods, foods for specified health use, health foods, designer foods, etc. Despite some trepidation, the concept has recently attracted much interest through a vast number of articles in both the popular and scientific media.