Marine Bioactive Peptides in Supplements and Functional Foods – A Commercial Perspective

2020 ◽  
Vol 26 ◽  
Author(s):  
Ragnhild Dragøy Whitaker ◽  
Themis Altintzoglou ◽  
Kjersti Lian ◽  
Estefania Noriega Fernandez
Keyword(s):  
Value Chain ◽  
Functional Food ◽  
Functional Foods ◽  
Bioactive Peptides ◽  
Food Products ◽  
Isolation And Identification ◽  
Commercial Products ◽  
Regulatory Frameworks ◽  
Marine Biomass ◽  
Challenges And Opportunities

Abstract: Many bioactive peptides have been described from marine sources and much marine biomass is still not explored or utilized in products. Marine peptides can be developed into a variety of products, and there is a significant interest in the use of bioactive peptides from marine sources towards nutraceuticals or functional foods. We present here a mini review collecting the knowledge about the value chain of bioactive peptides from marine sources used in nutraceuticals and functional foods. Many reports describe bioactive peptides from marine sources, but in order to make these available to the consumers in commercial products it is important to connect the bioactivities associated with these peptides to commercial opportunities and possibilities. In this mini review, we present challenges and opportunities for the commercial use of bioactive peptides in nutraceuticals and functional food products. We start the paper by introducing approaches for isolation and identification of bioactive peptides and candidates for functional food. We further discuss market driven innovation targeted to ensure that isolated peptides and suggested products are marketable and acceptable by targeted consumers. To increase the commercial potential and ensure sustainability of the identified bioactive peptides and products, we discuss scalability, regulatory frameworks, production possibilities and the shift towards greener technologies. Finally, we discuss some commercial products from marine peptides within the functional food market. We discuss around the placement these products within the larger picture of the commercial sphere of functional food products from bioactive peptides.

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

Nutrients ◽  
2019 ◽  
Vol 12 (1) ◽  
pp. 69 ◽  
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.

scholarly journals Marketing strategies for functional food products

2021 ◽  
Vol 11 (8) ◽  
pp. 335
Author(s):  
Stella Chen ◽  
Danik Martirosyan
Keyword(s):  
Functional Food ◽  
Functional Foods ◽  
Scientific Evidence ◽  
Food Products ◽  
Marketing Strategies ◽  
Consumer Acceptance ◽  
Perceived Fit ◽  
Intent To Purchase ◽  
Food Center ◽  
Information Channels

Functional foods are experiencing a growing demand worldwide as consumers seek ways to take control of their health. Despite this growing demand, the lack of a standard definition for functional food for formal categorization and regulation results in many functional food products run into hurdles for consumer acceptance, as many people are not familiar with the concept, and scientific evidence that could increase legitimacy of these products is not widely available. Of the 15 steps the Functional Food Center has outlined for development of functional food products, marketing a product to educate people is closely related to consumer acceptance and is therefore an important step to study to increase success of functional food products. This review article will focus on recent studies that examine carrier/ingredient combinations, information channels, credibility, and consumer targeting and how they can impact consumer intent to purchase or accept functional foods. These studies build off hypotheses tested in pre-existing studies or bring in novel determinants to consider. Finally, advice on marketing based on the results in the included papers and from an industry expert will be discussed.Keywords: Functional Food Marketing, Carrier/Ingredient Combinations, Perceived Fit, Information Channels, Credibility, Consumer Targeting, Advertising, Consumer Acceptance, Purchase Intent

scholarly journals Functional Foods and Human Health: An Overview

2021 ◽  
Author(s):  
Muhammad Sajid Arshad ◽  
Waseem Khalid ◽  
Rabia Shabir Ahmad ◽  
Muhammad Kamran Khan ◽  
Muhammad Haseeb Ahmad ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Functional Food ◽  
Functional Role ◽  
Functional Foods ◽  
Food Products ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Food Ingredients ◽  
Functional Components ◽  
Modified Functional

Functional food is a whole ingredient or a part of food that used as food for specific therapeutic purposes. It is divided into two wide categories: Conventional and modified functional foods. Conventional functional Foods are composed of natural or whole-food ingredients that provide functional substances while modified functional is food or food products in which add additional ingredients for specific health purposes. Plant-based food such as fruits, vegetables, herbs, cereals, nuts and beans contain vitamins, minerals, fiber, omega-3 fatty acids, antioxidants and phenolic compounds that play a functional role in the human body against chronic diseases including cancer, cardiovascular and GIT-related disease. Some other foods or food products like juices, dairy products, fortified eggs and seafood are composed of functional components. Fish contain omega-3 fatty acids (EPA and DHA) that are played a functional role in heart health and brain development.

Some Developments Regarding Functional Food Products (Functional Foods)

2012 ◽  
Vol 8 (2) ◽  
pp. 102-111 ◽  
Author(s):  
Raquel de Pinho Ferreira Guine ◽  
Maria Joao Reis Lima
Keyword(s):  
Functional Food ◽  
Functional Foods ◽  
Food Products

Nanostructured vitamin E: its properties and application in functional foods

2021 ◽  
pp. 372 (400)-386 (407)
Author(s):  
A.A. Krolevets ◽  
N.I. Myachikova ◽  
O.V. Binkovskaya ◽  
S.G. Glotova ◽  
K.M. Semichev ◽  
...  
Keyword(s):  
Vitamin E ◽  
Functional Food ◽  
Functional Foods ◽  
Food Products ◽  
Self Organization ◽  
English Version

The paper presents the properties of nanostructured vitamin E (self-organization and the size of nanocapsules are determined using the NTA method) and its use in functional food products. English version of the article is available on pp. 400-407 at URL: https://panor.ru/articles/nanostructured-vitamin-e-its-properties-and-application-in-functional-foods/66135.html

scholarly journals Challenges and opportunities for promoting functional foods in e-commerce

2020 ◽  
Vol 164 ◽  
pp. 09012
Author(s):  
Liudmila Nilova ◽  
Svetlana Malyutenkova
Keyword(s):  
Functional Foods ◽  
Health Benefits ◽  
Food Products ◽  
Additional Restriction ◽  
Additional Information ◽  
Online Purchases ◽  
Lack Of Information ◽  
Challenges And Opportunities ◽  
Online Stores ◽  
Fresh Products

In order to promote functional foods, the consumer should be informed about the health benefits that can be done through e-commerce. A survey of consumers living in St. Petersburg showed that only 18% of respondents carry out the order of food products via the Internet with the immediate prospect of increasing their number by 19%. An analysis of the websites of online stores, the assortment of food products on the example of bread and bakery products and the terms for their delivery and return revealed the main reasons for restricting online purchases of food products: the absence of significant differences in the assortment between online stores and retail outlets; lack of confidence in the delivery of quality and fresh products; the difficulty of returning products. An additional restriction on the purchase of functional foods is the lack of information about their health benefits, both on the websites of online stores and in the labelling. It is proposed to clearly position functional products on the websites of online stores in the bread and bakery segment, providing them with additional information resources about health benefits; create an additional service “Baking to order” with special delivery terms.

scholarly journals Bioactive compounds in functional food and their role as therapeutics

2021 ◽  
Vol 4 (3) ◽  
pp. 24
Author(s):  
Sukanta Mondal ◽  
Neelakanta Pillai Padmakumari Soumya ◽  
Saraswathy Mini ◽  
Shali Kochuvelickakathu Sivan
Keyword(s):  
Bioactive Compounds ◽  
Functional Food ◽  
Functional Foods ◽  
Bioactive Peptides ◽  
Metabolic Diseases ◽  
Control Diet ◽  
Biologically Active ◽  
Therapeutic Effects ◽  
Food Ingredients ◽  
Therapeutic Benefits

Bioactive food ingredients are non-essential substances found in foods that can modulate one or more metabolic processes, resulting in enhanced health. Functional diets have attracted more critical than ever as an alternative to conventional treatments of many diseases. The medicinal potential of functional foods and nutraceuticals is due to some unique functional groups produced due to food metabolism and their molecular variants. Phytochemicals are biologically active, naturally occurring chemical compounds in plants with various biological properties and therapeutic benefits. While functional foods and natural bioactive compounds have been used as conventional medicines to treat chronic diseases for decades, recent scientific findings identify functional foods' health advantages and present their behavior's basic mechanisms. Phytochemicals have essential bioactive roles in the prevention and treatment of oxidative and inflammatory diseases. Plant-derived bioactive compounds can help suppress inflammation by inhibiting oxidative damage and communicating with the immune system. Many bioactive components are capable of binding to intestinal tract toxins or carcinogens. These bioactive peptides control Diet-related medical conditions such as obesity, cardiovascular diseases, and other metabolic diseases. Various bioactive compounds in common food and their therapeutic role is discussed in this review.Keywords: Functional food, phytochemicals, bioactive peptides, therapeutic effects. 

scholarly journals Prospects for Development of Highly Satiating Foods in Poland

2017 ◽  
Vol 17(32) (4) ◽  
pp. 280-291
Author(s):  
Magdalena Skotnicka ◽  
Filip Kłobukowski ◽  
Maria Śmiechowska
Keyword(s):  
Body Mass ◽  
Functional Food ◽  
Food Production ◽  
Functional Foods ◽  
Legal Status ◽  
Food Products ◽  
Obesity Epidemic ◽  
Consumer Demands ◽  
High Level

The high level of competition between food products on the market has encouraged the development of various types of functional foods. Consumer demands and requirements for both medicinal and healthy products has caused food manufacturers to widen their product offerings. The objective of this study was to present the legal status of functional food production and sales, as well as analyse the possibilities of developing customized foods, in particular, highly satiating foods. In this time of obesity epidemic, the use of specifically designed food products which suppress hunger and give the feeling of satiety could be an effective tool in preventing obesity and controlling body mass. There is an optimistic prognoses that this type of food will be introduced on the Polish market.

Functional foods in Turkey: marketing, consumer awareness and regulatory aspects

2019 ◽  
Vol 49 (4) ◽  
pp. 668-686 ◽  
Author(s):  
Ilkay Gok ◽  
Efe Kaan Ulu
Keyword(s):  
Market Share ◽  
Functional Food ◽  
Functional Foods ◽  
Food Products ◽  
Marketing Strategies ◽  
Health Claims ◽  
Market Size ◽  
Consumer Awareness ◽  
Health Maintenance ◽  
Content Type

PurposeAfter the introduction of functional food term in 1980s, production and marketing of functional food in Japan, USA and European markets has developed rapidly. Compared to these developed countries, the market size of the functional food in Turkey is very limited. The purpose of this study is to explore reasons of limited development and marketing strategies regarding the size of expenditure, governmental legislation and consumer preferences and highlight the type of functional food products available at large retail chains of important suppliers in Turkey.Design/methodology/approachDescription and exploration of market size and expenditure were determined by using Euromonitor International (2017). The factors influencing consumption and attitudes toward functional food purchasing were evaluated by studying literature research. The number and types of functional foods in the most important supermarket chains were determined to show the growth rate in Turkey. Products in the markets were determined based on the direct observation available, and functional foods sold in the markets were noted at the visits and tabulated. The type of functional food product, its category, the main benefit offer to the consumer and the brand and status of the food processing industry (national or not) were identified. Government legislation on special health claims for functional foods was stated.FindingsMarket size of Turkey per capita expenditure was approximately US$5.8m, which was very low, whereas that of Japan and USA was US$86.7m and 100.2m, respectively, in 2017. The variety of functional food products was at a very low level, and functional food market share was limited compared to powerful countries like Turkey. International companies had a higher market share than national companies. Danone with dairy functional foods was the biggest company in Turkey market. Literature studies showed that Turkish people have less knowledge about functional foods and need education. According to reviews, socio-demographic characteristics such as age, education, income levels, gender and prices were important indicators influence consumer awareness and consumption of functional foods. Consumer’s knowledge must be increased with their health benefits by education. Reviews showed that nearly 60 per cent of people did not have any information about functional food and women were more aware and the most active user group. Dairy products were the most preferred functional foods in Turkey. Because of limited awareness, there is a need for elucidating studies that are targeting potential consumers. Turkey did not have labeling system to claim foods functionality on packages and did not permit foods that contribute to health maintenance and/or recovery from disease, but Republic of Turkey Ministry of Food, Agriculture and Livestock applies some laws and regulations.Originality/valueThis study provides market study and detailed research about marketing strategies and legislation of functional foods in Turkey. People have high demand to consume and there are big potentials of functional food marketing and opportunities for food industries. But to increase consumption and marketing size, it needs education of consumer, advertising and some adjustment of legislation by government.

Nanostructured dry extract of aloe vera: properties and applications in the production of functional foods

2021 ◽  
pp. 682-693
Author(s):  
A.A. Krolevets ◽  
N.I. Myachikova ◽  
O.V. Binkovskaya ◽  
S.G. Glotova ◽  
K.M. Semichev ◽  
...  
Keyword(s):  
Functional Food ◽  
Xanthan Gum ◽  
Functional Foods ◽  
Aloe Vera ◽  
Spherical Shape ◽  
Food Products ◽  
Polydispersity Index ◽  
Self Organization ◽  
Dry Extract ◽  
Average Size

The paper presents the properties of a nanostructured dry extract of badan (self-organization and the size of nanocapsules are determined using the NTA method). The polydispersity index in carrageenan is 0.61–1.096 in agar-agar and xanthan gum, respectively, which suggests that nanocapsules of dry aloe extract approach a spherical shape in this case. The average size of nanocapsules is in the range of 68–160 nm. The obtained compounds were used in various functional food products.

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