For a long time, the food industry has been using bioactive materials such as microorganisms and various particles as facilitators of food and alcoholic fermentation (for the production of cheeses, beers, wines etc.) and as food additives that change flavour, colour and/or odour of products. Growing consumers' interest in their health and, particularly, in foods capable of preventing/curing illnesses (functional foods) has made bioactive materials even more important for the industry.