While food has long been used to improve health, our knowledge of health is now being used to improve food. Food and nutrition science has moved from identifying and correcting nutritional deficiencies to designing foods that promote optimal health and reduce the risk of disease. Strictly speaking, all food is functional, in that it provides energy and nutrients necessary for survival. But the term “functional food” in use today conveys health benefits that extend far beyond mere survival, and includes health benefits such as gut health, bone health, heart health, immunity, and nutrition.
Consumer interest in the relationship between diet and health has increased the demand for information about functional foods. Factors fueling U.S. interest in these foods include the rapid advances in science and technology, increasing healthcare costs, changes in food laws affecting label and product claims, an aging population and rising interest in attaining wellness through diet, as well as the growing incidences of chronic diseases. Functional characteristics of many traditional foods are being discovered and studied, while new food products are being developed to include beneficial components.
The increasing incidences of chronic diseases and the increasing number of research & development and innovation activities by the key players to expand the applicability and accelerate growth are driving the market for functional foods.
Culver Pacific Capital Partners understands the costly and complex process of translating scientific advances and nutritional innovations into consumer products
Select areas of interest include:
-Functional Ingredients:
-Protein & acidulates
– Vitamins
– Minerals
– Prebiotics
– Probiotics
– Hydrocolloids
– Essential oil
– Omega 3 & 6 fatty acids
– Flavonoids & Carotenoids
