Functional Food

Functional food describes processed foods and drinks that are enriched with specific additives in order to achieve a health-promoting effect. These functional foods are marketed with health-promoting additives whose effects are, however, often not scientifically proven. The term "nutraceutical" – a combination of "nutrition" and "pharmaceutical" – illustrates the link between nutrition and medicine.

Commonly Used Additives

Functional food makes use of various additives with specific health benefits:

• probiotics in yoghurt to improve gut health
• folic acid in margarine and bread to lower cholesterol levels
• antioxidant plant compounds in juices to strengthen the immune system
• vitamins C and E in confectionery for cell protection
• iodine in dairy products to prevent thyroid disorders
• unsaturated fatty acids and plant sterols with antioxidant properties

Critical Perspectives

Consumers often receive no clear information about the dosage of the added substances. Particularly with fat-soluble vitamins, there is a risk of harmful overdoses. In addition, a high sugar content can be masked by functional additives. This raises discussions about misleading consumers through marketing claims as well as about the legal limits of health-related advertising.

Dietary Trends and Influence

Growing interest in sustainability, regionality and healthy eating strongly influences the development of functional food. Vegan alternatives, including meat substitutes made from plant proteins, are gaining in popularity. Research initiatives are also focusing on eco-friendly packaging and climate-neutral processes in production and delivery.

Functional Food and egora

Catering providers such as egora rely on high-quality, reliable ingredients and individual menus. Through access to more than 100 carefully curated top caterers in Berlin, a high culinary quality is ensured, with flexible menus encompassing vegetarian, vegan and gluten-free options.