Functional foods - shades of gray: an industry perspective

Article Abstract:

The creation of functional foods will be a challenge to the food industry. Many consumers want healthier food but they also want convenience and ease of preparation. This will require innovative products, processes and packaging. Functional foods will also have to be tested for safety and any health claims must be substantiated through scientific research. Regulations will also be needed to ensure accurate labeling and fair trade.

Product development, Food industry

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Functional foods: the Western consumer viewpoint

Article Abstract:

Europeans are becoming more aware of functional foods and their potential health benefits. A survey of German, French and British citizens found that the majority believed diet was the most important factor contributing to good health. In Europe, the four most commonly marketed functional foods are fiber, probiotic cultures, oligosaccharides and vitamins and minerals.

Beliefs, opinions and attitudes, Public opinion, Europeans

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