FUNCTIONAL FOOD AS A WAY TO IMPROVE NUTRITION AND DEVELOP TOURISM

Authors

  • Jelena Filipović
  • Milenko Košutić
  • Vladimir Filipović
  • Dragan Ivanišević
  • Vesna Vujačić

Abstract

The aim of this paper is to describe the characteristics of
functional products based on cereals and their consumption in the
market and tourism, in order to achieve the correlation between food,
nutrition and health. All this serves the purpose of building the
concept of functional food. This paper presents various technological
processes utilized to obtain functional products based on cereals, such
as pasta, bread and corn flakes enriched with nutrients (unsaturated
fatty acids, mineral elements), probiotics and antioxidants. This paper
presents the characteristics of new cereal functional products and
different ways to list ingredients. Special emphasis is put on customer
reception in the market as a key factor for the successful positioning of
a new product.

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Published

04/26/2022

How to Cite

Filipović, J., Košutić, M., Filipović, V., Ivanišević, D., & Vujačić, V. (2022). FUNCTIONAL FOOD AS A WAY TO IMPROVE NUTRITION AND DEVELOP TOURISM. Ekonomija - Teorija I Praksa, 13(3). Retrieved from https://casopis.fimek.edu.rs/index.php/etp/article/view/90

Issue

Vol. 13 No. 3 (2020): Economics - Theory and Practice

Section

Original scientific work

License

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.