Business Plan Development -- An Exercise in Functional Food Products

Рассмотрен фактор питания как оказывающая влияние составляющая на здоровье, работоспособность, устойчивость организма человека к воздействию экологически вредных производств и сред обитания. Отмечена проблема увеличения заболеваний, связанных с разбалансированным питанием и пищевой аллергией, особенно среди лиц не достигших 30 лет. Показана перспективность придания функциональных свойств пищевым продуктам посредством модификации естественных компонентов, обогащения биологически активными веществами, удаления нежелательных ингредиентов. The nutritional factor is considered as an influencing component on the health, performance, and resistance of the human body to the effects of environmentally harmful industries and habitats. The problem of growing diseases associated with unbalanced nutrition and food allergies, especially among people under the age of 30, has been noted. The prospects of giving functional properties to food products through modification of natural components, enrichment with the biologically active substances, remove of undesirable ingredients are shown.

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Controversies in Managing Competencies: The Case of Development and Launching New Functional Food Products

The Crisis of Food Brands ◽

10.4324/9781315615134-18 ◽

2016 ◽

pp. 185-200

Keyword(s):

Functional Food ◽

Food Products

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Experimental evaluation of amaranth food products in terms of functional food ingredients

BIO Web of Conferences ◽

10.1051/bioconf/20201700147 ◽

2020 ◽

Vol 17 ◽

pp. 00147

Author(s):

A.A. Stakhurlova ◽

N. M. Derkanosova ◽

A. V. Aristov ◽

I. N. Ponomareva ◽

A. A. Sutolkin

Keyword(s):

Functional Food ◽

Digestive System ◽

Raw Materials ◽

Food Products ◽

Mature Male ◽

Laboratory Animals ◽

Whole Grain ◽

Food Ingredients ◽

Expected Effect ◽

Histological Studies

Diet correction according to the nutrition enrichment with physiologically valuable nutrients becomes one of the most important issues. Its solution is possible by inclusion in the formulation of food products of raw materials that are characterized by an increased content of deficient substances, primarily protein, dietary fiber, minerals and vitamins. The amaranth meets the criteria above. The use of amaranth processing products in food technologies makes possible to obtain specialized and functional products. In this case, better to conduct experimental confirmation of the expected effect. Studies have been conducted to evaluate the effect of grain and extrudate of whole grain of Universal Amaranth on laboratory animals. Mature male rat’s stomach, liver, and kidneys served as a study material. The results of histological studies showed an improvement in the digestive system of animals and their general condition when grain and extrude Universal Amaranth was included in the diet.

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Consumer Evaluation of the Role of Functional Food Products in Disease Prevention and the Characteristics of Target Groups

Nutrients ◽

10.3390/nu12010069 ◽

2019 ◽

Vol 12 (1) ◽

pp. 69 ◽

Cited By ~ 4

Author(s):

Brigitta Plasek ◽

Zoltán Lakner ◽

Gyula Kasza ◽

Ágoston Temesi

Keyword(s):

Immune System ◽

Cholesterol Level ◽

Functional Food ◽

Functional Foods ◽

Tertiary Education ◽

Age Groups ◽

Binary Logistic Regression ◽

Food Products ◽

High Cholesterol ◽

High Cholesterol Level

Our research explores the methods consumers would consider using in order to prevent non-communicable diseases, with consuming functional food products being one of these methods. Previous research has pointed out the importance of missing information such as which diseases worry consumers and what they would use to avoid them. We conducted a personal survey with 1027 people in Hungary about 13 diseases and four prevention methods. We analyzed the results with descriptive statistical methods, binary logistic regression, and random forest. According to our results, the highest proportion of worried respondents think it is justified to consume functional foods for the prevention of digestive problems, a weakened immune system, and high cholesterol level. Our results help to characterize the target group for these three diseases. Completed education plays a key role in choosing functional foods to prevent a weakened immune system. Those with tertiary education are the most likely to choose this prevention method. With the other two diseases, age played a crucial role. All age groups over 36 would be more likely to choose functional foods to prevent digestive problems, whereas in case of high cholesterol level, the 36–50 age group would be more likely to apply this method.

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