Value adding with functional meals

Abstract

Functional foods represent a value adding opportunity for both the food manufacturing and food service sectors. Advances in bio-technology, micro-encapsulation, ingredient synthesis/extraction/purification, nonthermal processing and predictive modelling support the design of 'healthy' foods. Food service operators need to increase their physiological benefits and effects on product quality; legislative requirements; marketing trends and consumer communication techniques. The main advantages of food services in delivering 'functional meals' are the fresh image of the products, the possibility of their frequent consumption and the direct contact with customers during service.