By adding new ingredients or combining existing components, functional food is claimed to have a purpose (typically connected to health promotion or illness prevention).
The Functional Food Center defines “functional foods” as "Natural or processed foods that contain biologically-active compounds; which, in defined, effective, non-toxic amounts, provide a clinically proven and documented health benefit utilizing specific biomarkers, to promote optimal health and reduce the risk of chronic/viral diseases and manage their symptoms".
Nutraceuticals, often known as functional foods, are foods that provide both health and nutrition benefits, also including mitigating the risk of chronic illnesses. Natural foods, such as antioxidants, dietary supplements, fortified dairy products, and citrus fruits, as well as vitamins, minerals, and herbals, are examples of nutraceuticals. Oatmeal is classified as a functional food because its soluble fiber can assist decrease cholesterol levels, which is a benefit that extends beyond the item's nutritional value. The meal was fortified in some way to boost its nutritional value.
FUNCTIONAL FOOD PRODUCT CERTIFICATION PROCESS
The basis of functional food certification is sampling and testing in ILAC-ISO 17025 accredited laboratories. These technical food laboratories will perform tests on the samples according to ACS and functional product requirements and will submit a complete report of the tests to ACS. Our technical team will approve or disapprove the product by reviewing the results and testing comparisons. If the result does not comply with requirements, a non-conformities report will be provided to the applicant. If the test results are confirmed, a functional food certificate is issued to the manufacturing company /producer and the ACS functional food logo is awarded to the holder.
BENEFITS OF FUNCTIONAL FOOD PRODUCT CERTIFICATION
The international approval of the food or agriculture products, the provide supporting documents and records by international accreditation laboratories test reports(ISO 17025-ILAC-IAF Accreditation laboratories), worldwide marketing and sales, ensuring the quality of functional food to clients and consumers.
ACS uses accelerated learning techniques to make sure you fully understand all certificates. We put your learning into context with a diverse offering of classroom teaching, workshops, interactive and online sessions.
GMP – Requirements & Documentation
This course aims to teach the principles and practices of GMP requirements in the food industry.More About This Course