Food science is no longer content with just developing nutritious products. It is now turning to innovative forms that support health, improve quality of life, and are enriched with functional ingredients. Re-evaluating traditional foods from a scientific perspective creates great opportunities in the sector.
Functional foods are products that not only provide essential nutrients but also contain ingredients that offer specific health benefits. We sat down and worked on "How can this classic flavor be made into a healthier, functional, and more enjoyable product?" Here's what we came up with:
Among the main strategies to transform chocolate hazelnut spread into a functional food are increasing protein content, strengthening the gut microbiota with probiotic and prebiotic support, developing low glycemic index formulations, and it is ready to be offered to the end consumer with Omega-3, vitamin, and mineral supplements (especially micronutrients such as vitamin D, B12, iron, and zinc).
We transformed chocolate hazelnut spread, one of the strongest candidates in this transformation, from just a snack into a functional superfood. Now is the time to discover this innovative product that combines taste with health.
