About this Research Topic
Consumers' growing interest in foods that offer health benefits beyond basic nutrition has led to significant growth and innovation in the functional food industry. To cater to this demand, researchers of functional foods must prioritize product design, innovative trends, and safety to create products that are both safe and effective for consumption.
Designing functional foods involves creating products that are both functional and appealing to consumers. This involves identifying the target audience, defining the health benefits of the product, selecting appropriate ingredients and developing a recipe that meets safety requirements.
Innovative trends in functional foods are driven by advances in technology and scientific research on the health benefits of specific nutrients and bioactive compounds. The aim is to use recent technologies to improve the safety and efficacy of functional food ingredients and to develop new delivery systems to increase the bioavailability and stability of bioactive compounds. Ensuring safety in functional food development is critical to identify and control food safety hazards such as microbial contamination, chemical contamination, and physical hazards during production.
The scope of this Research Topic includes an exploration of the latest developments in functional food design, including packaging and labeling, as well as an examination of how these innovations impact consumer safety. Overall, this topic aims to provide a comprehensive overview of the role of product design in the functional food industry and how it drives innovation and safety in this rapidly growing market.
To address these concerns, this Research Topic invites authors from all over the world to submit papers on any of the following topics:
• -Analytical methods recommended for functional foods throughout the process
• -The benefits of using innovative functional foods as raw materials for the development of new ingredients.
• -Development of procedures for the implementation of the proposed new technologies in the laboratory.
Designing functional foods involves creating products that are both functional and appealing to consumers. This involves identifying the target audience, defining the health benefits of the product, selecting appropriate ingredients and developing a recipe that meets safety requirements.
Innovative trends in functional foods are driven by advances in technology and scientific research on the health benefits of specific nutrients and bioactive compounds. The aim is to use recent technologies to improve the safety and efficacy of functional food ingredients and to develop new delivery systems to increase the bioavailability and stability of bioactive compounds. Ensuring safety in functional food development is critical to identify and control food safety hazards such as microbial contamination, chemical contamination, and physical hazards during production.
The scope of this Research Topic includes an exploration of the latest developments in functional food design, including packaging and labeling, as well as an examination of how these innovations impact consumer safety. Overall, this topic aims to provide a comprehensive overview of the role of product design in the functional food industry and how it drives innovation and safety in this rapidly growing market.
To address these concerns, this Research Topic invites authors from all over the world to submit papers on any of the following topics:
• -Analytical methods recommended for functional foods throughout the process
• -The benefits of using innovative functional foods as raw materials for the development of new ingredients.
• -Development of procedures for the implementation of the proposed new technologies in the laboratory.
Keywords: functional foods, food innovation, nutraceuticals, oxidative stress, new technologies
Important Note: All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.
