Innovation trends in the food industry: The case of functional foods
TL;DR: In this paper, a review of the state of the art on functional foods is presented, focusing on the definition and main examples of functional foods, as well as comments on future trends.
Abstract: The food industry is one of the most important branches of the national economy in Italy and in the European Union in general, playing a central role for the processing of agricultural raw materials and food supply. This industry is traditionally regarded as a sector with low research intensity; notwithstanding, innovations are recognized as an important instrument for companies belonging to the food industry in order to stand out from competitors and to satisfy consumer expectations. In this regard, functional foods play an outstanding role, as demonstrated by their increasing demand derived from the increasing cost of healthcare, the steady increase of life expectancy, and the desire of older people for improved quality of their later years. The main target of this paper is to analyze the state of the art on functional foods. For this purpose, a review of extant literature is presented. Specific emphasis is laid on the definition and the main examples of functional food. The paper concludes with comments on future trends.
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TL;DR: A review of recent developments in the design and fabrication of functional biopolymer nanoparticles and microparticles can be found in this article, highlighting some of the challenges that will be the focus of future research.
Abstract: Tailor-made microparticles and nanoparticles are finding increasing use in food products to alter their nutritional characteristics, flavor profile, appearance, rheology, stability, and processability. These particles are often fabricated from food-grade biopolymers, such as proteins and polysaccharides. Food biopolymers display a diverse range of molecular and physicochemical properties (e.g. molecular weight, charge, branching, flexibility, polarity, and solubility) which enables the assembly of colloidal particles that exhibit a broad range of functional attributes. By careful selection of appropriate biopolymers and assembly methods, biopolymer particles can be fabricated with tailored behaviors or features. In this article, we review recent developments in the design and fabrication of functional biopolymer nanoparticles and microparticles, and highlight some of the challenges that will be the focus of future research.
389 citations
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TL;DR: Property and numerous applications of chitosan-based compounds in drug delivery, gene delivery, cell encapsulation, protein binding, tissue engineering, preparation of implants and contact lenses, wound healing, bioimaging, antimicrobial food additives, antibacterial food packaging materials and antibacterial textiles are presented.
374 citations
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TL;DR: This review article focuses on integrating studies on algae pertinent to skin health and beauty, with the purpose of identifying serviceable algae functions in practical cosmetic uses.
333 citations
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TL;DR: This review reports on the scientific advances in the emerging area of functional beverages with a focus on commercially available products, as well as on the potential health benefits related to their consumption.
Abstract: In recent times, there has been growing recognition of the key role of foods and beverages in disease prevention and treatment Thus, the production and consumption of functional foods has gained much importance as they provide a health benefit beyond the basic nutritional functions At present, beverages are by far the most active functional food category because of convenience and possibility to meet consumer demands for container contents, size, shape, and appearance, as well as ease of distribution and storage for refrigerated and shelf-stable products Moreover, they are an excellent delivering means for nutrients and bioactive compounds including vitamins, minerals, antioxidants, ω-3 fatty acids, plant extracts, and fiber, prebiotics, and probiotics However, in most cases, specific concerns have been raised over their safety This review reports on the scientific advances in the emerging area of functional beverages with a focus on commercially available products, as well as on the potential health benefits related to their consumption
327 citations
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TL;DR: In addition to harnessing traditional beverages for commercial use, there have recently been innovative efforts to develop non-dairy probiotic fermented beverages from a variety of substrates, including soy milk, whey, cereals and vegetable and fruit juices as mentioned in this paper.
Abstract: Fermentation is an ancient form of food preservation, which also improves the nutritional content of foods In many regions of the world, fermented beverages have become known for their health-promoting attributes In addition to harnessing traditional beverages for commercial use, there have recently been innovative efforts to develop non-dairy probiotic fermented beverages from a variety of substrates, including soy milk, whey, cereals and vegetable and fruit juices On the basis of recent developments, it is anticipated that fermented beverages will continue to be a significant component within the functional food market
273 citations
Cites background from "Innovation trends in the food indus..."
...579 As developed society becomes more health-conscious, particularly in response to the 580 growing obesity epidemic, the market for functional food appears to be in a long-term, 581 sustainable trend (Bigliardi & Galati, 2013), with beverages constituting a substantial share of 582 this market....
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References
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TL;DR: The development of a multidimensional measure of motives related to food choice, developed through factor analysis of responses from a sample of 358 adults ranging in age from 18 to 87 years is described.
1,809 citations
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TL;DR: A brief overview of the current functional food market situation in USA, Japan and some European countries is offered with some comments on functional food future potential.
1,469 citations
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TL;DR: X Growth, development and differentiation: a functional food science approach and a defence against reactive oxidative species.
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TL;DR: In this paper, a multivariate probit model is specified and estimated to test the simultaneous impact of socio-demographic, cognitive and attitudinal factors on consumer acceptance of functional foods.
728 citations
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TL;DR: It could be concluded that functional foods based on cereals is a challenging perspective, however, the development of new technologies of cereal processing that enhance their health potential and the acceptability of the food product are of primary importance.
721 citations