The goal of functional food development is to produce foods that contain additional health-promoting benefits in addition to basic nutrition. These foods contain bioactive compounds, vitamins and minerals, probiotics, and other functional ingredients intended to enhance immunity, support metabolic health, and decrease the risk of chronic disease. Functional foods are produced in a safe and stable manner and may increase nutritional quality while maintaining consumer acceptability. This session will cover strategies for development of functional foods; current trends for ingredient innovation; and regulatory considerations are discussed. The goal for the audience is to leave empowered with ideas to take scientific literature and apply it to creating commercially-ready products that will promote health and wellness for different populations.
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