The Center for Innovative Food Technology (CIFT) and the Ohio Department of Development (ODOD) have announced the award recipients of the Functional Food and Ingredient Development (FFID) fund.

“Functional foods” are foods and food components that provide a health benefit beyond basic nutrition. The following recipients will share in a $125,000 fund to support the development and commercialization of innovative Ohio products, and to enhance the economic performance of the agri-food sector:
 • AlgiSys – for partnering with 3i to develop a liposome nano-encapsulation of omega-3 algae oil for food and beverage applications.
 • American Dairy Association (Mideast) – for creating a more nutritious probiotic yogurt.
 • Around the World Gourmet – for developing a double functional gluten-free, casein-free bread for those with a special diet.
 • Ohio State University – for developing a prebiotic chocolate bar which reduces the absorption rate of cholesterol, and increases absorption rates of calcium and other beneficial substances.
 • Sensus – for partnering with Wyandot, Inc. (a snack manufacturer in Marion, OH) to develop a high-antioxidant/high-anthocyanin, nutritious purple corn snack food for the benefit of Ohio farmers, processors and consumers.

The winners were announced at the Emerging Technology Showcase, hosted by CIFT and the U.S. Department of Agriculture’s Agricultural Research Service on Mar. 12 at the Hilton Toledo.

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