XaRTA offers a comprehensive service for the design and development of funcional foods using ingredients and bioactive compounds, thus obtaining healthier and safer foods that are distinguisable from other foods. We offer services in several of the steps needed to obtain a functional food.
1. Identification of bioactive components that includes:
2. Obtainment of bioactive compounds and development of functional foods
3. Final evaluation, including:
There are various alternatives through reformulation for the development of functional foods:
1. Removal of components that can have negative effects on the health of the consumers (e.g .allergenic proteins). 2. Substitution of substances with negative effects with others with beneficial effects (e.g. animal fat with vegetable fat). 3. Addition of bioactive compounds with beneficial effects (e.g. antioxidants, prebiotics…). 4. Fortification of a component naturally present in the food that has beneficial effects (e.g. increasing the concentration of fiber) 5. Increasing bioavailability or stability of a component to produce beneficial effects. |
OBTAINMENT AND DEVELOPMENT OF FUNCTIONAL FOODS AT THREE LEVELS: LABORATORY scale, PILOT level AND INDUSTRIAL SCALING |
---|
a) Isolation, purification and enrichment of ingredients or food extracts with the highest biofunctional potential:
|
b) Studies of formulation, stability and improvement essays of new food products:
|
Efficacy studies by assessing the nutritional and healthy potential of foods or food ingredients by: |
---|
including bioavailabillity and metabolism studies, biofunctionality studies and nutrigenomic, proteomic and metabolic studies. |
Food safety studies |
|
Consumer acceptance studies |
|