Value adding with functional meals

S. Rodgers

Research output: Contribution to journalArticlepeer-review


Functional foods represent a value adding opportunity for both the food manufacturing and food service sectors. Advances in bio-technology, micro-encapsulation, ingredient synthesis/extraction/purification, nonthermal processing and predictive modelling support the design of 'healthy' foods. Food service operators need to increase their physiological benefits and effects on product quality; legislative requirements; marketing trends and consumer communication techniques. The main advantages of food services in delivering 'functional meals' are the fresh image of the products, the possibility of their frequent consumption and the direct contact with customers during service.
Original languageEnglish
Pages (from-to)149-158
Number of pages10
JournalFood Service Technology
Issue number4
Publication statusPublished - 2004


  • Food Services
  • functional foods
  • health
  • nutrition
  • product development


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