Functional Foods Sources, Biotechnology Applications, and Health Challenges

In this work, the authors discuss the sources, biotechnology applications, and health challenges of functional foods. The topics discussed include the health potential of pulses and their bioactivity; health promoting phytonutrients and lactic acid bacteria in olives; health benefits of the Mediterranean diet; European consumers acceptance of healthy food products; fermentation of tomato juice with the probiotic yeast saccharomyces cerevisiae boulardii; and market strategies to maximise consumer acceptance of functional dairy-based foods and beverages.