The Science Behind Functional Foods

More and more consumers are turning to functional foods to help them achieve specific health goals. In fact, recent research reveals weight control and cholesterol-lowering lead the list of most desired functional food benefits, followed by digestion and immunity.

As we gear up for next week’s SupplySide West show in Las Vegas, there has been much buzz about new ingredients for functional and fortified foods and beverages. There are huge opportunities for driving new levels of R&D by using ingredients traditionally from the dietary supplement sector in foods. The key is sourcing ingredients that have GRAS approval for food and beverages, and working with suppliers that have a solid background of scientific study to support that GRAS status and demonstrate targeted levels of efficacy.

In July, The SupplySide Food Science Tour stopped off in Chicago and provided members of the food, supplement and personal-care industries with a unique opportunity to get the inside scientific scoop on a number of ingredients, including many that are rather new to food and drink, and how they can help add unique functional aspects to products.

Networking opportunities were interspersed with science-based presentations on a wide range of topics, including targeted health issues like joint, cardiovascular and bone health; quality of life issues like weight management, energy and stress relief; natural approaches to fortification; and food safety.

To get the inside scoop on what’s trending in new ingredients for functional and fortified foods and beverages, check out the SupplySide Food Science Tour slideshow by clicking here.