BDF Natural Ingredients lays out opportunities in functional foods
25 Oct 2021 --- Successful functional foods must focus on a health benefit that appeals to the mass market while addressing issues that center on general well-being. This is according to BDF Natural Ingredients, which is exploring how organoleptic properties, the lure of convenience and strategic positionings are all essential factors to this burgeoning sector.
Another key factor is that the 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,” notes the biotech company.
Apart from being an antioxidant, hydroxytyrosol is connected with many other bioactive properties.
Origins of the category
BDF says that the concept of food as medicine dates back centuries to the era of the Greek philosopher Hippocrates.
Additionally, studies linking diet to various physiological functions beyond basic nutrition needs have shifted understanding of diet from a baseline standard of “adequate or sufficient nutrition” to that of “optimal or enhanced nutrition.”
This has spurred the creation of the functional food category, which is gaining strength. According to a 2021 Innova Market Insights survey, 31 percent of consumers say that nutritional benefit has become more important to them when buying food and drinks over the past year – up from 29 percent in 2020.
What is a functional food?
BDF also points to the definition of functional foods given by Functional Food Science in Europe (FUFOSE). This states that 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.
It must also be relevant to either an improved state of health and well-being or lead to 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,” the definition continues.
BDF also notes that over the years, these products, which began as foods enriched with vitamins or minerals, such as vitamin C, zinc or calcium, have evolved into products that contain highly functional bioactive compounds. These include omega 3 and omega 6 fatty acids, phytosterols, protein hydrolysates, soluble fibers and live cultures.
Understanding consumer interests and the correct positioning and marketing of each functional product are key factors in any successful product launch.
Spotlight on key ingredients
One ingredient that is proving popular in functional foods is fish collagen hydrolysate, according to BDF. Low molecular weight collagen marine-origin hydrolysates, such as BDF’s Naturlagen, overcome the limitations of traditional collagen sources, such as swine flu or bovine spongiform encephalopathy.
Collagen marine-origin hydrolysates 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, according to BDF.
Phytochemicals have also found their place in functional foods. A variety of these potent plant-sourced bioactive compounds are on the market, but BDF argues that hydroxytyrosol is the best documented.
The potent polyphenol is extracted from the fruit and leaves of olives, with one of the highest antioxidant activities known.
“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,” says BDF.
A future of technology
The functional food market is both dynamic and rapidly expanding, notes the company.
“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.”
“This goes hand-in-hand with nutritional genomics and integrative nutrition approaches,” it states.
A survey from Innova Market Insights late last year also revealed that a growing acceptance of foods altered or “hacked” to improve nutrition is emerging.
In a 2020 Innova Consumer Survey, four out of five respondents affirmed they believe in progress in food and beverages through science.
Other industry players have been casting their predictions for the future of functional foods. An expert from Danone previously argued that COVID-19 has shifted consumer mindsets toward this category for good.
Meanwhile, Doki Doki’s co-founder noted that while functional food is in its nascent stage in China, it’s growing very quickly.
Edited by Katherine Durrell
