Studies in recent years show that nowadays, a large portion of vitamin and mineral-rich foods are neglected in favor of consuming larger quantities of high-calorie foods. This has led to functional foods establishing themselves as an essential part of the food industry.

A functional food is any food or food ingredient that can provide a health effect greater than that of the ordinary food ingredients it contains.¹

The health effect can manifest as a reduction in body mass, an increase in the body’s immune resistance, normalization of biochemical blood parameters and lipid status, as well as an improvement in other aspects of human health. Consequently, functional foods have a specific, targeted orientation. They are not regarded as medicines, but as food products with specific applications for one or more target functions. These functions are carried out in the human body by a functionally active substance. It reduces the risk of various diseases or contributes to improving the overall health of the human body. Active substances include: amino acids, proteins, peptides, lipids, oligo- and polysaccharides, vitamins, minerals, phenols, polyphenols, sterols, omega-3 fatty acids, and others.

In the baking and confectionery industry, raw materials such as whole grains, cereal and oilseed seeds, fibers, inulin, and other raw materials are utilized. Fibers are an essential food ingredient due to their numerous positive effects on human health, specifically: regulating bowel activity, balancing lipid metabolism, and ensuring a low glycemic index and low caloric value. Inulin is a polysaccharide that is not broken down in the oral cavity, stomach, and small intestine; it undergoes alteration by endogenous bacteria in the large intestine almost unchanged. Due to the partial hydrolysis of inulin by the acid present in gastric juice, the viscosity of ingested food increases, causing it to remain in the stomach for a longer period and reducing the feeling of hunger. This, in turn, leads to a reduction in the amount of food consumed.

Unlike dietary foods, functional foods are widely distributed, accessible, and consumed daily by consumers. One of the fundamental human rights is access to diverse, safe, functional, and healthy food, which is a prerequisite for strengthening health and reducing the risk of many chronic diseases.