Turning food into functional food by using one of these five biotech methods:

1. Removal of nutrient which proved can have a detrimental effect (hydrolyzed protein with potential allergenic properties – partially hydrolyzed formulas).

2. Increasing the concentration of natural food ingredient to a degree that may trigger beneficial effects – with trace element enrichment in order to achieve a reduction in risk of disease or other health benefits (vitamin D and calcium to reduce the risk of osteoporosis in the elderly ).

3. Add components not typically found in most foods and are not necessarily macro or micronutrients but have proven beneficial effects (nevitaminni antioxidants or prebiotics).

4. Replace nutrient that is usually macronutrient (saturated fatty acids) but whose intake in excessive amount can cause harmful effects to another component that has a beneficial effect (omega-3 fatty acids)

5. Increasing the bioavailability or stability of the ingredient that has a functional effect (Type A foods) or reduce the potential risk for disease (type B foods). Functional foods:
– No drug or dietary supplement
– Have proven beneficial influence which exceeds adequate nutritsionni effects of natural nutrients, improving health or reducing the risk of disease
– Consumed as an integral part of the normal diet
They can be a natural food in which an ingredient has a hard act (micronutrient) or natural food, which is added ingredient that has beneficial effects (selected probiotic bacteria that improve the intestinal flora) or removal of an ingredient (hydrolyzed protein which have allergenic properties).
Functional foods are foods or ingredients (vitamins, minerals and essential fatty acids, phytonutrients or bioactive substances) that provide health benefits beyond those of ordinary food consumed by the general population.

These are foods that contain essential nutrients whose quantities are necessary to ensure normal growth, development, maintenance of health and / or have other desirable biological or physiological effects.
Functional foods can be administered in various forms – some of them are conventional products containing biologically active components that are identified with health effects.
Others – can be specially modified to reduce the risk of certain diseases in specific groups of people – for example:
– Fortified with folate cereals (suitable for pregnant women to reduce the risk of fetal congenital malformations)
– Margarines enriched with phytosterol and stanol (to lower cholesterol)
– Milk enriched with calcium and vitamin D (improving bone health)
The primary role of diet is to provide sufficient nutrients to meet the nutritional needs of the body and maintain its biological health, physical and mental activity. Many traditional foods like fruits and vegetables, soybeans, grains, nuts and milk contain components that have potential beneficial effects.