Functional foods

Learn some considerations regarding the consumption of functional foods:

FUNCTIONAL FOODS

They contain biologically active components that have basic nutritional and beneficial effects on one or more body functions

  • Healthier foods. They provide physiological benefits that go beyond basic nutritional needs.
  • They contain phytosterols, which can reduce cholesterol and modulate gut microbiota.
  • The FF industry is developing at annual growth rates of 48% with global market estimates of up to USD 167 billion.

TYPES OF FUNCTIONAL FOODS

Probiotics

  • Living microorganisms that, in the right quantities, are beneficial to health.

Prebiotics

  • Short-chain carbohydrates found in foods, such as garlic.
  • Presentations on the market: milk products and beverages, such as powdered and chewable dry foods.

FUNCTIONAL FOODS ROADMAP IN THE LIFE OF CONSUMERS

Early childhood growth and development (0-6 years)

Starting at six months of age. mash, fruit compote, nectars, yogurt-based dairy foods, fruit compote with yogurt

In childhood (6-8 years)

Foods rich in vitamin C, E and carotenes

In adolescence (11-17 years)

Acidified or fermented milk beverages that contain soluble fiber and probiotics.

Adulthood

Fermented reduced-fat dairy foods with fruit. Foods with probiotic cultures

Old age

This population has special needs or are under pharmacological treatment that may limit the absorption of nutrients.      

Functional Foods are a feasible solution to preventing cardiovascular disease.

Polyunsaturated fatty acids, phytosterols, dietary fiber, antioxidants.

Public acceptance. Food trends indicate consumers’ interest in certain foods that, in addition to their nutritional value, provide benefits for the body’s physiological functions.

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