The sector of denominated "funcional foods" seeks, for some years, to transform into an "attractive substitute" of what supposed the denominated "nutraceutica", origin of the functional applications of a good number of botanical and natural products, presented in form of capsules, pills or envelopes in a principle. The use of these made up with certain beneficial effects for the health came closer this way toward a "pharmaceutical mentality", and this seemed, in a good number of the population`s sectors, not to be attractive.
The inclusion of these functional ingredients in diverse types of foods sems to constitute a more "attractive", "simple" "direct" form of introducing them in the alimentary chain.It is obvious that these characteristics generate, at the same time, a commercial attractiveness that has the appearance of a good number of new products as a result and of new consumers.
Incertain way, the irruption of the functional foods could be considered a new motor for the food and beverages industry. In the case of he polyphenolic compound from plant materials, it is managed, in general, a technician-scientific general terminology and some concepts, as the one of "antioxidants" that they are more complex of the apparent thing and their use should be very defined and correctly employee.
The main problem, and at same time challenge, for the functional foods is simple and very complicated at the same time: to really demonstrate their effectiveness.Many of the compounds, extracts, substances that now are included in the functional foods, they had already "demonstrated" as nutraceutical products a contrasted effectiveness, an appropriate quality with a correct and enough dosage was, and it is still, the support of this effectiveness. However, when those same assets want to be included i a functional food, iether solid or liquid, theidustry and the marketin "trip" with several obstacles:
Can the assets be added to the food?; what quantity should it be included in the food to be really effective?; what quantity should it be included in the food for not altering its organoleptic/sensorial properties?; does this quantity coincide wih the effective one?, is it very inferior?, but, should thecuantity coincide with the effective one?, is it very inferior?, bu should the quantity of ctive included also be adapted, in the food to the necessary or acceptable cost ofthe same one, or to the real effectiveness?, Does a correct equilibrium that preserves the concept of healthy food really exist?.
The work is arduous, so much in the search of appropiate ingredients, like in the necessary technology for its incorporation.
No comments:
Post a Comment