Year: 2014 | Month: June | Volume 4 | Issue 1
Conceptual Editorial-Harnessing of Functional Food Strategies from Traditional Food Processing
Abstract:
For the last few decades, the scientific community has been in frenzy and as a food biotechnologist I dare say its becoming impossible not to get pulled into the beautiful world of designing and development of functional foods which is getting creative and innovative with each passing day. New functional food ingredients are being discovered every day and consumer demand for ‘food with a healthy function’ is a growing trend. While the novel foods are absolutely unresistable with its color, texture, aroma, let’s not ignore the potential of traditional foods which have a long history of safe use and consumer acceptability.
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