Development of plant based functional food products: a review

  • Dubale Befikadu Chala Food Technology and Process Engineering Research Team, Oromia Agricultural Research Institute, Ethiopia
  • Shimelis Admassu Emire Department of Food Engineering, School of Chemical and Bioengineering, Addis Ababa Institute of Technology, Addis Ababa University, Addis Ababa, Ethiopia
Keywords: phytochemicals, functional ingredients, bioactive, plant-based


The aging population, the increasing prevalence of lifestyle-related diseases, and the need for improved life status have changed attention from only nutrition to a demanding diet maintaining optimal health, opening export opportunities for countries. In response to this demand, companies are developing technologies for processing novel health and wellness products with a globally expanding market. The development and supply of competitive plant-based functional food products, considering consumers’ needs and market conditions, accompanied by consumer research as a crucial trigger for the development of these products, will continue to be essential. Multidisciplinary action is crucial for the development of innovative and high-quality functional food products compared to conventional foods, focusing on the maintenance of well-being. Innovation and the introduction of products with well-substantiated health claims are also expected, along with evidence to assist consumers in making the right choice of functional food products to achieve the promised health benefits. Furthermore, the validation of health claims, the discovery of new bioactive compounds, and the development of consumer-focused plant-derived functional products all require continued attention.

How to Cite
Chala, Dubale Befikadu, and Shimelis Admassu Emire. 2022. “Development of Plant Based Functional Food Products: A Review”. The Annals of the University Dunarea De Jos of Galati. Fascicle VI - Food Technology 46 (1), 169-83.

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