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Tailor-made foods, also known as foods with programmable properties, are specialised systems with unique composition prepared by different methods, using the known mechanisms of action of their bioactive ingredients. The development of tailor-made foods involves the evaluation of individual components, including bioactive substances derived from waste products of other productions, such as essential oils. These components are evaluated both individually and in combination within food compositions to achieve specific functionalities. This review focuses on the application of minimal processing technologies for the production and preservation of tailor-made foods. It examines a range of approaches, including traditional and emerging technologies, as well as novel ingredients such as biomolecules from various sources and microorganisms. These approaches are combined according to the principles of hurdle technology to achieve effective synergistic effects that enhance food safety and extend the shelf life of tailor-made foods, while maintaining their functional properties. §Paper was presented at the 11th Central European Congress on Food and Nutrition CEFood2022, Čatež ob Savi, Slovenia, 27-30 September 2022, Hrana prilagođena individualnim potrebama, poznata i kao hrana s prilagođenim svojstvima, je posebno pripremljena hrana jedinstvenog sastava, dobivena različitim metodama koje se zasnivaju na dobro poznatim mehanizmima djelovanja biološki aktivnih sastojaka. Razvoj takve hrane obuhvaća procjenu pojedinih sastojaka, uključujući biološki aktivnih spojeva izoliranih iz otpada nastalog u proizvodnji, poput eteričnih ulja. Ti su spojevi ispitani pojedinačno i u kombinaciji sa sastojcima hrane, u svrhu razvoja određenih funkcionalnih svojstava. U fokusu ovog revijalnog prikaza je primjena tehnika minimalne obrade za proizvodnju i čuvanje hrane prilagođene jedinstvenim potrebama. Razmotreni su različiti pristupi, uključujući tradicionalne i nove tehnologije, te novi sastojci, poput biomolekula što potječu iz različitih izvora i mikroorganizama. Ti su pristupi kombinirani na principu tehnologije preprekama, za uspješno postizanje sinergijskog učinka koji poboljšava sigurnost i produljuje vrijeme skladištenja hrane, dok istovremeno zadržava njezina funkcionalna svojstva.