Table 2.

Some relevant literature focusing on innovations in the domain of functional foods.

Category	Product	Scope	Reference
Dairy	Fermented dairy products	Scientific evidence about consumption of fermented dairy products and their health benefits	[59]
	Yogurt	Development of functional yogurts enriched with antioxidants extracted from wine	[60]
	Yogurt	Adding apple pomace as a functional ingredient to yogurt and yogurt drinks has the potential to increase the level of dietary fibre and phytochemicals, enhancing their health effects	[61]
	Dairy products	The effect of ohmic heating on probiotic metabolism and the application of this technology for the development of functional products	[62]
	Dairy products	Goat milk as a raw material for the production of functional dairy products due to the presence of functional prebiotics and probiotic bacteria	[63]
	Yogurt	Enrichment of yogurts in conjugated linolenic acid by the utilization of pomegranate and jacaranda seeds as functional components	[64]
	Yogurt	Development of yogurt formulations containing strawberries and chia seeds as health enhancing components	[65]
	Fermented dairy product	Study the feasibility for production of a functional fermented dairy-based product rich in menaquinone-7 by using iron oxide hydroxide (FeOOH) nanoparticles	[66]
Confectionary and bakery	Biscuits and breads	Use of an olive oil by-product as a functional ingredient in bakery products	[67]
	Bakery products	The use of by-products from the food industry as functional ingredients added in bakery products	[68]
	Bakery products	The use of functional ingredients in bakery products originating from marine foods	[69]
	Bakery products	The application of fibre concentrate from mango fruit as a functional ingredient with antioxidant activity in bakery products	[70]
	Biscuits and breads	Fortification of breads and biscuits with millet, oilseeds and herbs	[71]
	Bread	Fortification of bread with wheat bran protein concentrate	[72]
	Bread	Development of high-fibre wheat bread using microfluidized corn bran	[73]
Soft drinks	Plant-based dairy alternatives	Impact of the EU regulatory framework on innovation in the industry and consumers of vegetable drinks alternative to dairy products	[74]
	Fermented fruit drink	Use of coconut water and inulin as a source of soluble fibre for the development of a symbiotic fermented functional drink	[75]
	Fruit drink	The development of a functional non-alcoholic drink based on prekese fruits	[76]
	Fruit drink	Development of a functional beverage by microencapsulation of lyophilised wild pomegranate flavedo phenolics	[77]