The relationship between nutrition and health is attracting increasing attention. Worldwide, the number of people living with obesity and chronic diseases is rising. At the same time, Europe's ageing population is expected to lead to an increase in cognitive impairment and dementia. These developments are driving interest in nutrients that may help maintain good health.

According to Luis Rodríguez Alcalá of the Spanish research institute CIAL, bioactive lipids offer promising opportunities. These fat components do more than provide nutritional value: they are also involved in biological processes such as cell signalling, inflammatory responses and fat metabolism.

A promising example: MFGM

One important area of research is the Milk Fat Globule Membrane (MFGM), the membrane surrounding fat globules in milk. It contains various phospholipids and other compounds that play a role in the structure and functioning of cells.

Luis Rodríguez Alcalá and his research team are investigating ways to isolate MFGM from buttermilk. Studies involving older adults have suggested that isolated MFGM components may have a positive effect on memory. The researchers now aim to better understand the underlying mechanisms and explore potential applications for brain health.

Recovering valuable compounds from side streams

Bioactive lipids offer opportunities not only for health but also for making better use of raw materials. Food processing generates side streams that still contain valuable fat components. Recovering these compounds could provide new ingredients for food products.

However, several challenges remain. The composition of natural raw materials can vary, while recovered ingredients must meet strict requirements for food safety, purity and stability.

How these ingredients perform in food products is equally important. Heating, storage and interactions with other ingredients can affect the properties and bioavailability of bioactive compounds.

From laboratory to food product

Developing functional foods therefore requires a thorough research process. Researchers must first identify suitable sources of bioactive lipids and isolate the active components. They then investigate their composition, safety and biological effects.

Clinical studies are needed to establish which health benefits can be demonstrated scientifically. Before a new ingredient can be placed on the European market, novel food authorisation may also be required. Any health benefits communicated to consumers must be supported by an authorised health claim.

Rodríguez Alcalá will also co-chair the session on fats and health at theEuroFedLipid Symposium, which takes place in Rotterdam from 12 to 15 September 2027.