Technology options for new nutritional concepts

Abstract

Recent advances in the food and nutrition sciences support the concept that the diet has a significant role in the modulation of various functions in the body. The diet and/or its components may contribute to an improved state of well‐being, a reduction of risks related to certain diseases and even an improvement in the quality of life. These new concepts have led to the introduction of a new category of health‐promoting foodstuffs, i.e. functional foods. The concern about health embraces a number of driving issues, needs and opportunities which may be approached by designing specific diets from various food raw materials. These tailor‐made products provide physiological benefits that are targeted at particular consumer groups. The functionality of functional foods is based on bioactive components, which may be contained naturally in the product but usually require formulation by appropriate technologies in order to optimise the desired beneficial properties. To this end, it is often necessary to develop and apply novel technologies, e.g. membrane separation, high hydrostatic pressure and supercritical fluid extraction techniques. Also the minimal processing concept could be employed in this context. This review discusses the current technological options available and the future challenges faced in the area. Particular attention is paid to the exploitation of bovine colostrum and milk‐derived bioactive compounds for the development of functional foods.