PrintThe health and wellness sector is today one of the main driving forces for development and innovation in the food industry. Since its establishment, FRULACT has focused on development and innovation. A business strategy based on innovation must inevitably be constantly overtaking itself.
It is currently identified by the company that the pipeline that will feed the FRULACT product mix in the coming years should include a substantial percentage of products compatible with the concept of product design for health and well-being.
The strategy is to develop a technological platform based on the knowledge of the effects of the process on the nutritional and phytochemical composition of fruit preparations in order to be able to use the preparations in products directed to specific segments of consumers. In a first approach, the following criteria were considered as segmentation criteria:
1. Age group: functional fruit products adapted to the food requirements of infants, young and old; 2. Metabolic diseases and chronic degenerative diseases: e.g. food intolerances, cholesterol, obesity, patients with Alzheimer's disease, Parkinson's.
With this project it was intended to collect the basic information to optimize the functional properties of fruit derivatives Functional Food, Health, New Product Development, Innovation, Fruit, Vegetablesthroughout the process, in order to ensure the presence of the functional properties in the base preparations for the new products.
At the end of the project there is a precise knowledge about the changes observed in the functional compounds present in the fruit during the manufacturing process in order to develop new products with the guarantee of conferring the benefits of the fruit.
