Many of the foods with health benefits involve the addition of bioactive components that may have health benefits as an individual ingredient.

A substantial body of the research activity on healthy foods has focused on biochemistry of bioactive components.

There is a lack of research on:

  • the food processability of bioactives;
  • incorporation of bioactives and stability in foods;
  • impact of bioactives on the structure and sensory quality of food;
  • physiological efficacy of bioactives when incorporated in foods.