Abstract
AbstractServing functional (healthâimproving) meals in restaurants is a novel concept that requires complex product development to optimise taste and texture and minimise the impact of preparation on nutritional functionality. This can be facilitated through the latest technological advances such as the wide range of novel ingredients, equipment and preparation techniques including developments in molecular gastronomy. From a business perspective, functional meals present an opportunity for differentiation; from a consumer perspective, it offers an alternative to highly processed industrial functional foods such as those found on supermarket shelves. Technological complexity and legislative requirements are the main obstacles for future developments.
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