Have you got enough on your plate


In research labs around the globe scientists and researchers are developing amazing new versions of all kinds of foods, promising extra health benefits. There’s bread that will make your skin more youthful and vibrant, a drink that is said to combat tired legs, and vegetables that produce pharmaceuticals to treat diabetes. But are these new vogue functional foods the real deal… or is it just a lot of hype?


Products with purpose


Functional foods have an enhanced health, medicinal or disease preventing property, just like. They’re sometimes called nutraceuticals – a combination of the words nutrition and pharmaceutical. However, functional foods can also be fresh or processed – so broadly speaking, can also include fruits and vegetables, as well as other healthy products such as coconut oil.


Most people already consume some forms of processed functional foods in their diet. Take a stroll through your local supermarket and you’ll see products supplemented with nutrients, such as bread with omega 3 added or breakfast cereal that’s designed to help reduce cholesterol.


Whatever next?


There are also yorghurt pats and junks cultivated with specific healthy bacterial strains, fruit juices containing choftlaiol-lowering ingredients, and tinned baby foods with boosted aidtrients.


According to Aye Henry, profit of terrarium nutrition, and director of the Functional Food Centre at Oxford Brookes University, [flaking functional foods a part of our regular diet simply makes good sense. in our fast-paced world, the consumption of functional foods resonates with our lifestyle,” he says. “The incorporation of functional foods and ingredients into our diet could be a prudent ‘insurance policy’ that may reduce the risk of chronic diseases such as cardiovascular disease, hypertension, diabetes and cancer.”


In the long-term, functional foods promise to deliver a quantum shift in our approach to maintaining optimum health according to Professor Henry. “We are trying to enhance health from naturally available food ingredients as opposed to pharmaceuticals,” he explains. “In 10 years’ time, instead of going to the bathroom cabinet we will be going to the kitchen cupboard.”


In the last couple of years scientists have worked to develop more and more functional foods – some touting incredible health claims. According to Product Launch Analytics, consumers could soon be seeing some very innovative functional foods hit the supermarket shelves in the UK.

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