Many functional additives, of which most are produced from food, developed in the laboratory, ensure that the product is long-lasting, tasty, attrac- tive and durable. During the production they pro- vide benefits such as increasing efficiency, water retention, fat replacers, texturing, protein protec- tion, crystallization and corrosion prevention. The education, information and trial productions of these products can be carried out with the help of foreign or domestic engineers. With these processes, manufacturers can carry out more innovative pro- ductions with optimum costs and in accordance to the communique.