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June 6, 2026ProcessesOpen Access

Special Issue on “Advances in the Design, Analysis and Evaluation of Functional Foods”

Jovana Petrović Ivana Nikolić Dragana Šoronja–Simović

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Key Points

The aim is to explore innovations in the design and evaluation of functional foods.
Focus on scientific research of functional ingredients and food formulations
Emphasize advanced processing technologies for food production
Address the rising demand for healthier and sustainable food products
Highlights advancements in the understanding of functional food ingredients
Showcases innovative food formulations that enhance health benefits
Discusses the role of processing technologies in food safety and sustainability

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Implication

Special issue reveals innovations in functional ingredients and processing for healthier foods.

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Cite This Study

Petrović et al. (2026) studied this question.

synapsesocial.com/papers/6a27add2a963992e16267fc6 https://doi.org/10.3390/pr14121845

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Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

1Functional Foods: Product Development, Technological Trends, Efficacy Testing, and SafetyReview · 2020 · 824 citations
2Designing Functional Foods Beyond Bioactivity: Integrating Processing, Safety, and Regulatory ReadinessNarrative Review · 2026 · 17 citations
3Development of Functional Foods with Enhanced Health Benefits2024 · 10 citations
4Functional Foods in Health Promotion and Disease Prevention: Innovations, Evidence and ChallengesReview · 2026 · 16 citations
5The road ahead for functional foods: Promising opportunities amidst industry challenges2024 · 71 citations

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Functional Foods Enriched With Bioactive Compounds: Therapeutic Potential and Technological Innovations2025

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