How do you add nutrition to food products?

3 Formulate with functional ingredients

A third way to add nutrition to food products is to formulate them with functional ingredients, which are substances that have a beneficial effect on health beyond basic nutrition. For example, you can use probiotics, antioxidants, omega-3 fatty acids, or phytochemicals, and include them in yogurts, juices, oils, or teas. Functional ingredients can help provide health benefits, such as enhancing immunity, reducing inflammation, or preventing chronic diseases. However, you need to ensure that your functional ingredients are safe, effective, and well-supported by scientific evidence.

4 Optimize with processing methods

A fourth way to add nutrition to food products is to optimize them with processing methods, which are techniques that modify the physical, chemical, or biological properties of food. For example, you can use extrusion, fermentation, sprouting, or high-pressure processing, and apply them to grains, legumes, fruits, or vegetables. Processing methods can help improve the nutritional quality, bioavailability, stability, or shelf-life of your food products. However, you need to avoid processing methods that may degrade, destroy, or contaminate your food products.

5 Customize with personalization

A fifth way to add nutrition to food products is to customize them with personalization, which is the process of tailoring food to the individual needs, preferences, or goals of consumers. For example, you can use genetic testing, biomarkers, or digital platforms, and offer personalized nutrition advice, products, or services. Personalization can help create a unique and engaging consumer experience, as well as optimize health outcomes and satisfaction. However, you need to respect the privacy, ethics, and expectations of your consumers.

6 Innovate with new technologies

A sixth way to add nutrition to food products is to innovate them with new technologies, which are tools that enable new possibilities, solutions, or opportunities in food. For example, you can use biotechnology, nanotechnology, or 3D printing, and create novel foods, ingredients, or structures. New technologies can help enhance the functionality, diversity, or sustainability of your food products. However, you need to evaluate the safety, feasibility, and acceptability of your new technologies.

7 Here’s what else to consider

This is a space to share examples, stories, or insights that don’t fit into any of the previous sections. What else would you like to add?