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Importance of Biotechnology in the Development of Functional Foods in Emerging Countries: The Case of Chile
Abstract
This chapter seeks to highlight the qualities of functional foods, in relation to those called traditional foods and, from this perspective, the contribution that the use of techniques based on biotechnology can provide to increase the quality of foods, while seeking to reduce diseases derived from a bad or insufficient nutrition in the population. To that end, a brief overview has been prepared on the diverse categories of healthy foods, before delving deeper into the definitions of functional foods. This paper addresses the existing relation and impact of using biotechnology for processing them and, at the same time, it provides a short description of the potential market for functional foods in Chile.
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