Functional Food Ingredients Assessment Service

Functional Food Ingredients Assessment Service

Before the application of functional food ingredients in food formulations, we have to make sure first their potential toxicity, bioactivity, bioavailability, potential effects on host physiology and health, and mechanism of action. Aprofood is well-positioned to assist you with the design and execution of in vivo and in vitro validation trials to measure an ingredient's safety, bioavailability, and efficacy in improving specific health metrics.

The evaluation procedure of health claims by EFSA.Fig 1. The evaluation procedure of health claims by EFSA. (Lenssen K G M, et al., 2018)

Why is Functional Ingredient Assessment Important?

Rigorous assessment of the biological activity and validation of the health-enhancing properties of functional food ingredients can help to substantiate their physiological impact and therapeutic potential, which can prevent misleading labeling claims while mitigating potential adverse effects and ensuring the reliability of the ingredients for use. By adhering to these scientific standards, the integration of functional food ingredients into diets aligns with evidence-based practices, promoting overall health and well-being.

Our Service

Aprofood' functional assessment services for food ingredients include a range of in vivo and in vitro tests that provide detailed information on the viability, functionality and safety of ingredients, in addition to technical support for the design of your validation trials. We aim to support you in the development of targeted functional foods to meet specific health needs and help validate that your product health claims meet regulatory standards.

In Vitro Assessment

In Vitro Assessment

Before in vivo experiments, specific bioactive components are tested in a controlled laboratory environment using chemical and biological methods and cellular models, in vitro digestion models, etc., to obtain preliminary data on their function and mechanism of action.

The main study program of in vitro testing includes

  • Antioxidant and Antimicrobial Activity Studies
  • Enzyme Inhibition Studies
  • Cytotoxicity Studies
  • Cellular Uptake and Metabolism Studies
  • Receptor Binding Studies

In Vivo Assessment

In Vivo Assessment

In vivo assessment refers to involves the use of animal models to assess the efficacy, mechanisms of action and safety of the ingredients. This allows for a more comprehensive understanding of the behavior of active ingredients in complex biological systems and how they affect physiological functions.

The main objectives of in vivo evaluation include

  • Dose Determination
  • Safety Assessment
  • Bioavailability Assessment
  • Efficacy Assessment
  • Long-term Effects Assessment

Types of Functional Food Ingredients Assessment We Offer

Aprofood can provide professional evaluation services for a wide range of functional properties and health benefits claimed for different functional foods, including but not limited to the following. In addition, we offer customized solutions for the specific needs of your project.

Why Choose Us?

Fig 2. Wide Range of Ingredients.

Wide Range of Ingredients

We are a one-stop shop for all types of food ingredients.

Fig 3. Customized Formulation Portfolio.

Innovative Program

We have a systematic development program to meet innovation needs.

Fig 4. Innovative Program.

Customized Formulation Portfolio

We develop customized additive combinations to optimize value for all types of foods and beverages.

Fig 5. Quality Assurance.

Quality Assurance

We have the highest standards of production and quality testing procedures.

As an expert in the food science, Aprofood specializes in functional food ingredient supply and contract development of new ingredients. Our technical capabilities include state-of-the-art analytical tools, multi-omics research methodologies, and research protocols tailored to individualized differences, allowing us to provide useful insights into product development for food organizations or companies. Please feel free to contact us.


  1. Lenssen, K. G. M.; et al. Clarifying the health claim assessment procedure of EFSA will benefit functional food innovation. Journal of Functional Foods. 2018, 47: 386-396.
For Research Use Only.
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