Global demand for functional foods is growing steadily, primarily driven by consumers seeking products that not only fulfill their nutritional requirements but also offer specific health benefits.
According to a report by consulting firm Fortune Business Insights, the global functional food and beverage market is poised for explosive growth, with its value projected to reach USD 793.60 billion in 2032. This represents a near doubling of the estimated USD 398.81 billion for 2025, reflecting a Compound Annual Growth Rate (CAGR) of 10.33% over that period.
In alignment with this market trend, the University of Santiago (Usach) is implementing the Fondef IDEA R&D project, focused on the "Validation of SFN-rich microcapsules as a functional ingredient with demonstrated effectiveness for use in the food industry." This critical initiative is led by Dr. Andrea Mahn, an academic and researcher at the Faculty of Engineering, who brings an outstanding track record in R&D&I within the functional foods area.
"Our goal is to validate the production and stabilization process of sulforaphane, thereby creating functional ingredients that can be incorporated into foods for industrial use and subsequent commercialization," explains Dr. Andrea Mahn.
The foundation of this proposal is the academic's previous research into sulforaphane, a potent chemical compound found in cruciferous vegetables (such as broccoli and cauliflower) that exhibits significant antioxidant and anti-inflammatory properties.
The academic notes, "My work has focused on exploring different ways of producing and stabilizing this compound. Significantly, this research has already led to scientific publications and patents, primarily concerning its applications."
Furthermore, the production and scaling up of these microcapsules present a high potential for industrialization. Dr. Mahn adds, "Given that sulforaphane is highly likely to be recognized as a drug, it is projected that in the near future—depending on regulatory developments—the product could be marketed as a pharmacological compound."
Industry Support
The project will be executed by the Food Biotechnology Laboratory (LBA-Usach) team within the Faculty of Engineering, led by Dr. Andrea Mahn. This effort actively promotes multidisciplinary and collaborative work across the University, supported by researchers from the Faculty of Chemistry and Biology.
The project also benefits from the collaboration of associated entities: a food company responsible for product validation, and a pharmaceutical company supplying the raw material. Furthermore, the team will evaluate the possible incorporation of a third entity dedicated to optimizing the business model and facilitating market transfer.
The researcher emphasizes that "The coordinated efforts of these actors will enable us to cover all the necessary aspects proposed in the project, ultimately bringing the product closer to market."
Expected Impact
The research is organized into stages with defined milestones and is scheduled to last 24 months. Dr. Mahn emphasizes, "The work to be carried out seeks to consolidate the scientific and technical evidence necessary to guarantee the quality and efficacy of the product."
The first phase of the project will involve two parallel activities: scaling up the production process and characterizing the sulforaphane microcapsules. Characterization will include evaluating their properties, performance, and process recovery, among other factors.
Simultaneously with the scale-up and characterization phase, the team will initiate functionality tests at the laboratory level to confirm possible neuroregenerative effects. These studies will be complemented by validating preliminary results tied to more specific applications. Dr. Mahn explains: “Likewise, in vitro studies will be developed, together with the analysis of absorption and bioavailability mechanisms.”
The project is expected to culminate in the creation of a spin-off. This new entity will facilitate the technology transfer process and deliver a validated product prepared for both industrialization and market integration.
Dr. Andrea Mahn concludes the discussion by articulating the project's ultimate vision: "With this development, we seek to contribute to the growth of the food sector in Chile and improve people's quality of life."