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Focus: functional foods

Today, the food industry shows a growing interest in the production of functional foods, ie all those foods that have beneficial properties for health, beyond the simple nutritional value.

The supplement market, that bill every year over 12 billion USD, is considered to be the leading sector of the economy of the future.

The availability of technologies like Hyst, capable of producing functional foods in a natural way directly from biomasses that contain bioactive compounds, could represent a turning point for the sector. Traditional systems in fact do not allow to treat the raw material without altering the molecular and organoleptic characteristics, while those alternatives are often expensive and harmful to the environment.

For a few euro of material, the Hyst plant may provide hundreds of doses of iron supplements, B vitamins and minerals. The products obtained with the Hyst treatment are positioned at the apex of the functional market by virtue of their biological characteristics and the high content of micronutrients: qualities that make them a valuable tool in the fight against hunger and malnutrition.

To give just one example, the system Hyst was produced from a bran flour food totally natural that, according to EU food legislation, it can be classified as a flour with high protein content, source of iron, zinc and magnesium and extremely rich in vitamins.

For its high nutritional quality Hyst flour was classified as a functional food by the Italian Ministry of Health.