Newsletter 10/2009
Good food – better health
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On the basis of clinical trials, functional foods have favourable effects on health. The health-giving effect is sough from the bioactive ingredients of foods other than vitamins and nutrients, which have already been found to be necessary for good health.
Functional Foods Forum, which operates as an independent research unit at the University of Turku, combines the best know-how and expertise in different fields. The scientific research in carefully selected food components aims at developing the healthy and safe foods of the future.
“We combine know-how and expertise in natural sciences, health and medicine, law and commerce. From these starting points we do research, develop and help commercialise productideas for functional foods into products on a scientific basis.”
Functional Food Forum is a forerunner in probiotic research and molecular gastronomy.
Ever-improving food
Functional Food Forum does pioneering research in molecular gastronomy, which means a combination of natural science and food making. Combined with product development of food, molecular gastronomy can be used to develop better and tastier food.
Functional Food Forum has developed several functional foods that are already on sale. For example, the research unit leads the world in probiotic research, which, combined with industrial cooperation, has resulted in the creation of an oat-based drink preparation.
“The most interesting targets for research at the moment are the functional lactic acid bacteria and bifidobacteria associated with the wellbeing of the intestines and various plant-based components with their health effects,” Salminen says.
More effective products
Salminen believes that the future of functional foods is bright. People are increasingly interested in their wellbeing and ready to invest in healthy ways of living.
Salminen is also grateful to the new health-claim legislation of the European Union, which harmonises and clarifies research activity and product development.
“With the research and development of functional foods we will get obtain effective and tastier functional foods for new consumer groups in the next few years.”
Related links
University of Turku
