FUNCTIONAL FOODS

The rising number of diseases is prompting consumers to place a greater emphasis on healthy eating, which is expected to increase the demand for functional foods.

What are functional foods?

Nutrients consumed as part of a normal diet but delivering one or more active ingredients (that have physiological effects and may enhance health) within the food matrix. (Dietary Supplement Health and Education Act of 1994 (DSHEA), United States)

A product that is shown in a satisfactory manner that, in addition to adequate nutritional effects, induces beneficial effects on one or more target functions of the organism, significantly improving the health status and welfare or reducing the risk of disease. (The European Commission concerted action on functional foods science in Europe (FUFOSE), 1999)

They include whole foods and fortified, enriched, or enhanced foods that have a potentially beneficial effect on health when consumed as part of a varied diet on a regular basis, at effective levels. (American Dietetic Association, 2009)

Functional Food Categories

Naturally functional foods are modified to get some additional benefits by different types of methods:

1. Fortified Foods:
The food is fortified with additional nutrients like vitamins A, and D, calcium, iron, etc.

2. Enriched Foods:
In these foods, nutrients are added as usual but these added nutrients are not naturally found in that food. It means, we add the nutrient which is lacking in that food product.

3. Enhanced Foods:
In these types of foods, the required component is enhanced naturally by maintaining certain conditions like new feed conditions, and genetic manipulations for the special growth of particular food items.

4. Altered Foods:
In these foods, we alter the harmful or useless components that are naturally present and are replaced or reduced them with beneficial components.

5. Non-Altered Food
Foods naturally contain increased content of nutrients.