About

More and more people believe that food has a function beyond basic nutrition and therefore functional foods and ingredients are becoming an essential resource of food industry worldwide.

From iodized salt to nano-encapsulating systems, there is an increasing number of functional ingredients that have shown to have beneficial health effects. Omega-3 polyunsaturated fatty acids, pro and prebiotics, polyphenols, dietary fiber and other functional ingredients, have become the key to the development of new products as a way to fight population-wide nutrient deficiencies, and also to satisfy health-conscious consumers looking for foods with additional health benefits.

Our challenge as food scientists, engineers and technologists, is to work responsibly in order to provide consumers with the right product for each need. This blog was created in the framework of this challenge, since there is nothing better than opening a space for dialogue, where all of us can have a say on the new approaches and advances in the fast-growing world of functional foods.