Functional Foods: Product Development, Technological Trends and Safety

Dear Colleagues,

Functional foods are at the forefront of innovation in the food industry, driven by increasing consumer interest in health, wellness, and disease prevention.

This Special Issue aims to focus on current trends in functional foods, such as the incorporation of bioactive compounds (probiotics, prebiotics, polyphenols, peptides) derived from natural sources or produced using advanced biotechnological methods.

Furthermore, there is a strong shift toward clean-label products, plant-based alternatives, and personalized nutrition. Technological innovations, including nanoencapsulation, 3D-food-printing, fermentation, and smart packaging are being used to enhance ingredient stability, improve bioavailability, and deliver targeted health benefits. Artificial intelligence and big data are also being used to tailor functional foods to individual dietary needs and preferences.

Safety remains a priority, with rigorous testing required to ensure that new ingredients do not pose health risks. In summary, the development of functional foods requires a multidisciplinary approach combining food science, technology, and regulatory insight to create innovative, safe, and effective products that meet current consumer demands.

We look forward to receiving your contributions.

Dr. Débora Cerdá-Bernad
Dr. Jesús Clemente-Villalba
Dr. Jessica López Pastén
Guest Editors

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