Aquesta pàgina web utilitza cookies.

Aquesta pàgina web usa cookies. Usem les cookies per personalitzar el contingut i els anuncis, per a proporcionar funcions de xarxes socials i analitzar el nostre tràfic. A més, compartim informació sobre l'ús que es faci del lloc web amb els nostres partners de de xarxes socials, publicitat i anàlisi web, els quals poden combinar-la amb altra informació que les hagi proporcionat o que hagin recollit a partir de l'ús que hagi fet dels seus serveis. Pots acceptar totes les cookies fent clic al botó "acceptar totes les cookies" o configurar-les. Pàgina de política de cookies.

Acceptar totes les cookies
Acceptar la selecció
Necessàries (2)
Preferències (0)
Estadístiques (5)
Màrqueting (11)
Sobre les cookies

Les cookies necessàries ajuden a fer una pàgina web utilitzable activant funcions bàsiques com la navegació a la pàgina i l'accés a zones segures de la pagina web. La pàgina web no pot funcionar adequadament sense aquestes cookies.

Les cookies de preferències permeten a la pàgina web recordar informació que canvia la forma en que la pàgina es comporta o l'aspecte que te, així com el seu idioma preferit o la regió a la que vostè es troba.

Les cookies estadístiques ens ajuden a comprendre com interactuen els visitants amb les pàgines web reunint i proporcionant informació de forma anònima.

Les cookies de màrqueting s'utilitzen per a fer rastreig als visitants a les pàgines web. La intenció es mostrar anuncis rellevants i atractius per a l'usuari individual, i per tant, més valuosos per als editors i tercers anunciants.

Nom Proveïdor Propòsit Caducitat Tipus
cc_cookie_accept Stores the user's cookie consent state for the current domain 1 year HTTP
PHPSESSID Preserves user session state across page requests. Session HTTP
collect Google Used to send data to Google Analytics about the visitor's device and behavior. Tracks the visitor across devices and marketing channels. Session Pixel
_ga Google Registers a unique ID that is used to generate statistical data on how the visitor uses the website. 2 years HTTP
_ga_# Used by Google Analytics to collect data on the number of times a user has visited the website as well as dates for the first and most recent visit. 2 years HTTP
_gat_ Google Used by Google Analytics to throttle request rate 1 day HTTP
_gid Google Registers a unique ID that is used to generate statistical data on how the visitor uses the website. 1 day HTTP
IDE Google Used by Google DoubleClick to register and report the website user's actions after viewing or clicking one of the advertiser's ads with the purpose of measuring the efficacy of an ad and to present targeted ads to the user. 1 year HTTP
ads/ga-audiences Google Used by Google AdWords to re-engage visitors that are likely to convert to customers based on the visitor's online behaviour across websites. Session Pixel
VISITOR_INFO1_LIVE YouTube Tries to estimate the users' bandwidth on pages with integrated YouTube videos. 179 days HTTP
YSC YouTube Registers a unique ID to keep statistics of what videos from YouTube the user has seen. Session HTTP
yt-remote-cast-installed YouTube Stores the user's video player preferences using embedded YouTube video. Session HTML
yt-remote-connected-devices YouTube Stores the user's video player preferences using embedded YouTube video. Persistent HTML
yt-remote-device-id YouTube Stores the user's video player preferences using embedded YouTube video. Persistent HTML
yt-remote-fast-check-period YouTube Stores the user's video player preferences using embedded YouTube video. Session HTML
yt-remote-session-app YouTube Stores the user's video player preferences using embedded YouTube video. Session HTML
yt-remote-session-app YouTube Stores the user's video player preferences using embedded YouTube video. Session HTML
yt-remote-session-name YouTube Stores the user's video player preferences using embedded YouTube video. Session HTML
Les cookies son petits arxius de text que els llocs web poden utilitzar per a fer que l'experiència de l'usuari sigui mes eficient. La llei estableix que podem emmagatzemar cookies al seu dispositiu si son estrictament necessàries per al funcionament d'aquest lloc. Per a tota la resta de cookies, necessitem el seu permís. Aquest lloc utilitza diferents tipus de cookies. Algunes cookies son col·locades per a serveis de tercers que apareixen a les nostres pàgines. En qualsevol moment pot canviar o retirar el seu consentiment de la Declaració de Cookies al nostre lloc web. Obtingui mes informació sobre qui som, com pot comunicar-se amb nosaltres i com processem les dades personals a la nostra Política de privacitat. Indiqui el seu ID de consentiment i la data en que es va comunicar en nosaltres respecte al seu consentiment.

News & Media

BDF World

Stay updated with our latest new products and events information!


Functional Foods - The food of the future

The concept of food as medicine dates back centuries, to the era of the Greek philosopher Hippocrates. Recent studies have confirmed that diet may modulate various physiological functions and it may in fact have beneficial or even detrimental roles when it comes to tackling certain diseases, quite apart from the aspect of satisfying basic nutritional needs. These findings have shifted our understanding of diet from a baseline standard of “adequate/sufficient nutrition” to that of “optimal/enhanced nutrition” and this concept has more recently led to the appearance of functional foods.

Functional foods are described by FUFOSE (Functional Food Science in Europe) as follows:

 “Food may be regarded as ‘functional’ if it is satisfactorily demonstrated to benefit one or more target functions in the body, beyond adequate nutritional effects, and in a way that is relevant to either an improved state of health and well-being and/or a reduction in terms of risk of disease. Functional foods must remain foods and they must demonstrate their effects in amounts that may normally be expected to be consumed in a diet: they are not pills or capsules, they must form part of a normal food pattern”.

Over the years, these products, which began as foods enriched with vitamins and/or minerals, such as Vitamin C, zinc or calcium, have evolved into products that contain highly functional bioactive compounds, such as Omega-3 and Omega-6 fatty acids, phytosterols, protein hydrolysates, soluble fibres and live cultures. The health claims that support these substances are key factors in the development of the functional food market.

Enhanced foods were first introduced in Japan in the 80s as FOSHU or Foods for Specified Health Use. Since then, the functional food market has expanded, and it has become popular in Japan, the US and Europe. The global size of the functional foods market accounted for USD175 billion in 2020, ¾ of this figure was accounted for by Japan and the US. The probiotic products market alone, the biggest category in the functional foods sector, is estimated to reach USD69 billion by 2023.

The functional foods market is both dynamic and rapidly-expanding. In general terms, consumers are willing to pay more for foods with additional health benefits, however understanding consumer interests and the correct positioning and marketing of each functional product are key factors in any successful product launch. Younger consumers are more likely to be motivated by positive health claims, rather than by similar products with marketing that centres on ideas of reduced disease risk, which is a line more popular with older consumers. Comprehending consumer values, perceptions, lifestyles, and taking demographic information into account is key to develop efficient market strategies for new, successful products.

In addition to the positive impacts that come with functional-food consumption, many studies have highlighted the positive correlation between consuming FF and factors that relate to food hygiene, general healthy lifestyles and various socio-economic variables, thus demonstrating the much broader impact of FF in terms of overall public health levels.

Functional foods are driven by probiotic-containing products, especially in dairy and plant-based drinks and fermented products, as well as in other RTD beverages, bakery products and baby food. Probiotics in food and beverages today account for over 80% of the global F&B market and are growing at 6.8% CAGR. We previously took a detailed look into probiotics and the benefits of other live cultures. Click on the following link to learn more in case you missed it: (link). Feel free to contact our team about the LYOCULTURE LC DP BDF probiotic culture range to learn more!

Fish collagen hydrolysate is another popular ingredient in the functional foods market. Collagen hydrolysates are complex mixtures of biopeptides, with different chain lengths and amino acid sequences, which may exert a wide variety of bioactivities. Low molecular weight collagen marine-origin hydrolysates, such as BDF’s NATURLAGEN, overcome the limitations of traditional collagen sources, such as swine flu, bovine spongiform encephalopathy, while they also sidestep any food-related religious issues, and they are less allergenic than their parent proteins, which even makes them suitable for hypoallergenic infant foods.

Marine collagen hydrolysates have multiple well-documented bioactive activities, with antioxidant, antimicrobial, antihypertensive and hypoglycaemic properties, so providing a range of beneficial health impacts that range from skin, joint and bone health to overall antiaging properties. Fish collagen peptides also have numerous other bioactivities, such as mineral-binding capacity, lipid-lowering effects, and even immunomodulatory activity. Furthermore, the use of collagen peptides in food products enhances physicochemical properties such as solubility, emulsifying capacity, antifreeze activity and aids in protecting against oxidation. In overall terms, thanks to their bioactivity, high bioavailability and safety, as well as their excellent functional properties, marine fish collagen peptides are one of the most versatile ingredients for application in functional foods. Feel free to contact us for more detailed information about NATURLAGEN!

Last, but not least, let’s talk about phytochemicals, which are potent plant-sourced bioactive compounds. A variety exist on the market, but the best-documented, which also has well- recognized health benefits, is hydroxytyrosol, the active ingredient of BDF’s own OHlive Antiox. Hydroxytyrosol is a potent polyphenol that is extracted from the fruit and leaves of olives, with one of the highest antioxidant activities known. Apart from being an antioxidant, hydroxytyrosol is claimed to possess many other bioactive properties, and acts as an anti-inflammatory, an anticancerogenic, a neuro-protector and a cardioprotector, it is also renowned for its immunomodulatory, antidiabetic, cytoprotective, antimicrobial, antiviral, endothelial and vascular-regulatory, and skin-protection properties.  The beneficial health effects described in the EFSA authorized health claim centre on the protection of low-density lipoprotein (LDL) particles from oxidative damage, due to free radicals scavenging potency of hydroxytyrosol. The antioxidant properties of hydroxytyrosol not only have a beneficial impact on consumer health, they also improve food properties, which makes it yet another versatile ingredient in the food industry, as well as an attractive multifunctional product for functional food development.

Check out our OHlive Antiox page or feel free to request detailed information about one of the best natural antioxidants on the market!

The functional food market today explores potent natural bioactive substances, however an extensive line of research is now focusing on genetic modification in a move to expand options aimed at enriching food products with novel ingredients or with modified already-existing ingredients, which goes hand in hand with nutritional genomics and integrative nutrition approach.

In short, in order for a functional food to be successful, it must focus on a health benefit that appeals to the mass market and it must address issues that centre on general well-being. These health benefits must be well-communicated, either through health claims or by means of a well-documented active ingredient. Nonetheless, manufacturers should consider that although functionality will permit higher profit margins, their functional products must be competitive on all platforms, and in order to be successful, they cannot rely on health benefits alone. The offer of premium organoleptic properties, the lure of convenience and the strategic appropriate positioning are all essential factors. Other aspects, such as brand loyalty, advertising, promotion, quality control and competition are also important.

Contact our team of experts for detailed information about BDF’s active ingredients and how to incorporate them into your functional foods range!

Més informació?