The development of functional foods is one of the fundamental development guidelines in the global food processing industry, which is also a recommendation of the WHO (World Health Organisation). The specific objectives of the Functional Foods for the Future (F4F) project are also aimed at this. Development work is taking place on two main sets of product groups: 1. enriched foods with additional functional properties and 2. foods with a reduced content of undesirable substances. The program operates 7 value-added chains (cereals, milk, meat, fruit/vegetables, honey, food supplements and intelligent packaging). The aim of the project was: - To promote sustainable production of top-quality food with a connected business model that will integrate knowledge institutions with producers and economic entities along the entire value chain, including the development of new marketing models on the domestic, European and global markets. - To establish innovative, short supply chains for locally, and especially for organically, produced foods with guaranteed and recognized traceability from field to table. - Ensure long-term sustainable conditions for the development of varieties and agricultural practices adapted to the Slovenian region and climate change.

Functional foods, together with food supplements and functional food additives, are the fastest growing market in the food sector, where it is possible to achieve above-average added value and strengthen export potential. This can of course be achieved with innovative and competitive products. Functional foods are not always tasty - activities to improve nutritional composition and achieve optimal sensory properties and health claims on foods must be scientifically proven and permitted. Focus areas and technologies are: - sustainable production and processing of food products into functional foods - technologies for sustainable plant and livestock production. The objectives of F4F, in line with the smart specialization strategy, are: - to promote sustainable production of top-quality food with a business model that integrates knowledge institutions and producers along the entire value chain, - to ensure the establishment of innovative, short supply chains for locally produced food with guaranteed and recognized traceability from field to table, - to contribute to the efficient use of resources and environmental conservation by using waste materials from food processing and production processes, - the program will also contribute to achieving the goal of increasing added value per employee in companies. Activities focused on: - development of functional products and - development of new technologies for sustainable livestock and plant production.