Functional Food and Food Innovation Toward Quality and Safety Regulations
Abstract
The food industry, which is one of the most significant sectors of the economy overall, is crucial to agricultural raw material processing and food production. Although traditionally the food industry is thought of as having low research intensity, innovations are now acknowledged as a critical tool for enterprises operating in the sector to differentiate themselves from rivals and meet consumer expectations. Considerably, consumer expectations in the sphere of food production have evolved, especially in the last decade. People increasingly believe that food has a direct impact on their health. Thus, foods are no longer intended solely to satisfy hunger and offer essential nutrients but also, and to enhance both physical and mental health and prevent diseases related to poor nutrition. Furthermore, the food industry has been confronted with economic and technical alterations in manufacturing and food processing, which have had an important impact on the whole food supply chain, up to the distribution of food to end consumers, and forced companies to place a premium on food products that fulfill consumers’ demand for a healthy lifestyle. As a result, innovation has been extensively researched within this conventional industry as well. In recent years, food industry innovations have mostly focused on innovative scientific and technological methods of food processing, as well as the introduction of novel cuisines. In this regard, functional food exhibits an important role, as evidenced by the rising expense of healthcare, the steady growth in life expectancy, and the desire of older people for a better quality of life in their later years. As a result, researchers agree that functional food is one of the most exciting areas of innovation and research in the food industry. The growing awareness of the strong relationship between diet and human health has significantly altered food preferences in modern countries, leading consumers to prefer one food product over another to achieve some desired health end-state. Functional products are ideal food options in this respect because they strive to increase life quality by preventing nutrition-related disorders. Functional foods play a significant role in this regard, as evidenced by the rising demand for them brought on by the rising expense of healthcare, the steadily rising life expectancy, and the desire for a better quality of life afterward. The organoleptic qualities of the finished products and, consequently, consumer approval have frequently been altered by new advancements. Combining bioactive substances could make up for this shortcoming. Functional foods have been manufactured in all food categories, although they are not evenly spread across the food industry. Consequently, consumer preferences may differ in markets. Functional foods have primarily been introduced in the bakery, dairy, soft drinks, confectionery, and baby food industries. An increasing number of consumers are becoming concerned about functional foods in the hopes of reaping extra health benefits such as lowering the risk of certain diseases or promoting optimal wellness. The concept of food innovation is that it is the result of the combined efforts of many different sectors working within the framework of a network of institutions whose functions and interactions lead to, import, and disseminate new inventions. The increasing consumer knowledge of the health advantages of foods and their nutritional functions for preventing illnesses and enhancing health is driving the global functional food and nutraceutical market. Growing demand for functional foods is also assisting producers in diversifying their agricultural and marine-based crops, as well as stimulating research and innovation. Because of increased awareness of the health benefits of functional foods and a rise in disposable income, there is a growing demand for functional foods, particularly in developed economies. Meanwhile, the functional food market continues to encounter hurdles such as country-specific legislation and health claim validation. This chapter provides an overview of functional food Innovation in terms of quality, safety regulations, problems, and future prospects.
Authors: Susmita Ghosh, Tanmay Sarkar, Runu Chakraborty