The production or processing of functional food is becoming one of the fast growing segments of the country’s food industry. Functional food contains both essential nutrients and health promoting non-nutrients. However, fish sauce and other fermented food products may not be considered functional food due to their high salt content. Fortunately, a project of the University of the Philippines (UP) Visayas was able to produce fish sauce which is derived from mussel. Since this kind of fish sauce is low in salt, it can be a potential functional food and ingredient.

Yap, J. P. Jr. (2018, July 27). Viability of producing functional food. Panay News, p. 10.