Functional foods company FACT announced this week the official opening of a 2,000 square-foot development facility, including a state of the art kitchen, for functional food formulations for staple carbohydrate-based products such as breads, sweet goods and pasta.
The company said it intends to become a highly visible player in the functional foods industry, an industry that generated $17.6 billion in 2001 and is expected to grow to $32.7 billion in the US by 2005.
The facility will be run by Dr Steven Schechter, vice president of Research and Development for FACT's operating subsidiary, and the development team will include a nutritionist, culinary chef and other technicians in food science. Schechter said FACT has already completed the development of reduced carbohydrate/high fibre formulations with no added sugar for blending into clients' existing food product formulations. Foods such as breads, pastas, muffins, bagels, pizza crusts, brownies and cakes have all been developed to target dieters.
Schechter said the company has already started work on the development of FACT's next generation of functional food formulations for anti-aging, including the strengthening of bone structure, eyesight and heart function.
"What we are doing is moving away from 'bad' carbs to 'good' carbs for all sorts of food products now on supermarket shelves and in restaurants by working closely with food manufacturers who are becoming increasingly interested in having nutritious and tasty functional ingredients in their products," he said.
Company president, Jacqueline Danforth, pointed to the statistics - there are 44 million people over the age of 60 living in the United States, and roughly 10,000 baby boomers turning fifty every day - as a sign of the potential in functional foods. There are also benefits for consumers looking for weight management, carbohydrate control and digestive health products, she said.
Based in Freehold, New Jersey, FACT will supply food manufacturers and the food service industry throughout the United States with its functional formulations.