“…The list of dietary active compounds (vitamins, probiotics, bioactive peptides, antioxidants…) is endless and the type of final products obtained is growing steadily (Wildman, 2006). From the classical enriched milks (Kim, Ko, Park, Kim, Ha, & Cho, 2010;Alzate, Pérez-Conde, Gutiérrez, & Cámara, 2010) and yogurts (Karaaslan, Ozden, Vardin, & Turkoglu, 2011;Zare, Boye, Orsat, Champagne, & Simpson, 2011) through infant formula enriched with prebiotics (Alliet, Scholtensc, Raes, Hensen, Jongen, Rummens, Boehm, & Vandenplas, 2007), probiotics (Puccio, Cajozzo, Meli, Rochat, Grathwohl, & Steenhout, 2007), vitamins (Chávez-Servín, Castellote, & López-Sabater, 2008) and long chain polyunsaturated fatty acids (Chávez-Servín, Castellote, Martín, Chifré, & López-Sabater, 2009) to provide infants with the required nutrients for optimal growth and development, until juices mainly enriched with flavonoids (González-Molina, Moreno, & García-Viguera, 2009), vitamins (Rivas, Rodrigo, Company, Sampedro, & Rodrigo, 2007) and resveratrol (González-Barrio, Vidal-Guevara, Tomás-Barberán, & Espín, 2009), snacks (Da Costa, Ferraz, Ros-Polski, Quast, Collares Queiroz, & Steel, 2009, pastas rich in legumes (Petitot, Boyer, Minier, & Micard, 2010) and meats enriched with large number of bioactive compounds (Jiménez-Colmenero, Sánchez-Muniz, & Olmedilla-Alonso, 2010; Zhang, Xiao, Samaraweera, Lee, & Ahn, 2010) are being developed by formulation.…”