During the last decade, research into the relationship between food and health has opened new opportunities for the development of health-promoting foods, i.e. functional foods. As a result, new nutritional concepts have evolved which focus on dietsdesigned for different consumer groups. Formulation of functional foods often requires the development of novel processing technologies. Various analytical, physiological and marketing issues also have to be tackled before such designer products can besuccessfully launched on the market. Finally, they have to meet consumer acceptance in terms of documented efficacy, organoleptic properties and price. Development of designer foods with specific physiological benefits requires a range of interrelated processes, e.g. identification and purification of desired biomolecules, testing the in vitro stability in different food matrices as well as the in vivo efficacy in animal model studies and finally in human subjects. Special consideration has to be givento technological options that maximally retain the bioactivity during food processing and storage and optimally release the active substances during passage through the gastrointestinal tract. Colostrum, milk and whey provide excellent raw materials forthe isolation of a wide range of bioactive compounds which can be exploited in health-promoting foods. The paper describes examples of such potential.
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