If you’ve been in the food industry a long time, you might remember when the definition of a functional ingredient was an ingredient that had a technical function in a food, like an emulsifier, an acidulant, a preservative or an antioxidant (the type that protects a product from rancidity). After the advent of functional foods, a distinctly new definition emerged which separates ingredients with technical functionality from those with health functionality. Learn more about functional ingredients and their outlook in 2016 by downloading below!

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July 17th-19th Booth #4460



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