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8/8/2019 Functional Food in Eastern Part of the World
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1
EMERGING TREND OF FUNCTIONAL
FOOD WORLDWIDE.
(MAINLY ON EASTERN PART OF THE WORLD)
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ORGANISATIONS DEFINITIONS OF FUNCTIONAL FOODS
ADA Functionalfoodsare foodsthathavehealth benefits beyondthe
nutrientsthey contain (ADA, 2005).
International LifeSciences Institute
(ILSI, Europe)
A functional foodissatisfactorilydemonstratedtoaffect beneficiallyoneormoretarget functionsinthe body, beyondadequatenutritional
effects,ina waythatismorerelevanttoeitherimprovedstageof
healthand well beingand/orreductionofriskofdisease.
A functional foodmustremain foodanditmustdemonstrateitseffect
inamountsthatcannormally beexpecte to beconsumedinthe
diet:not apill/capsule, butpartofthenormaldiet (Diplock etal., 1999)
InternationalFood
Information Council
A functional foodisany foodor foodcomponent thatmayprovidea
health benefit beyond basicnutrition (IFIC, 2002)
3
Other terms used for functional food are nutraceuticals, better-for-you foods,pharmafoods and designer foods. However, consumers prefer the term functional
foods (Love et al.,2000)
Factors contributing to interest in functional foods:
Growing health-consciousness,
Changes in lifestyle,
Increase in income,
Sophisticated tastes,
Alluring idea of living longer and leading a high quality of life,
Liberalisation of trade &
Overwhelming scientific evidence
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Functional components and their source Health benefit
Plantsterolandsterolestersin fortified
margarines
Reducetotalandlow density
lipoprotein(LDL) cholesterol
Soluble fibre inoats Reducetotaland LDL cholesterol
Soyprotein Reducetotaland LDL cholesterol
Omega-3 fattyacidsin fatty fishR
educetriglyceride levelandheartdiseaserisk
Lycopene intomato Reduceprostatecancerrisk
Conjugatedlinoleic acidinlamb and
beef
Reduce breastcancerrisk
Probiotics in fermenteddairyproducts Support gastrointestinalhealth
4
EXAMPLES OF FUNCTIONAL FOODS
Dairy :cheese,milk,yogurt
Meats, Beans & Nuts:almonds,salmon,soy,tuna,walnuts
Vegetables:broccoli,garlic,spinach,tomatoes
Fruit:blueberries,citrusfruit,cranberries,strawberries.
Grains:flaxeed,oatmeal,wholegrain
Sweet& fats:avocado,chocolate,oliveoil
Other beverages:hot cocoa,milk,red wine,tea
HEALTH BENEFITS OF SELECTED FUNCTIONAL FOOD
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Afunctional food issimilarinappearanceto,ormay bea
conventional food,it isconsumed
aspartofausualdiet,andis
demonstratedtohavephysiological benefits
and/orreducetheriskofchronic
disease beyond basicnutritional
functions.
Flaxseed,showninphoto,isanexampleofa functional food.
Flaxoilcontainsomega-3 fattyacids which isessential forbrain
development.
Anutraceutical isaproductisolatedorpurified from foods,
generallysoldinpowders,pills,and
othermedicinal formsnotusually
associated with food,anddemonstratedtohaveaphysiological
benefitorprovideprotectionagainst
chronicdisease.Herbalremediessuchas,
Echinacea supplementsarethoughtto boostthe bodysimmune
system
FUNCTIONAL FOODS & NEUTRACEUTICAL PRODUCT
5
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Biochemistry
Medical
science
Biology
Nutrition Immunology
Nutraceutical science
The science of nutraceuticals or functional foods is far from being
established systematically as an independent discipline. It will
probably be developed through absorbance and interdisciplinary
penetration of elements from food nutrition, immunology,
biochemistry and molecular biology
Thus, the reasons for human nutrition are:
1. The primary purpose is to take foods for promoting growth andmaintaining a healthy life: that is, food nutrition
2. A secondary reason for eating is for pleasure: that is, food flavor
3. A tertiary purpose is to modulate the biodefence system which
may lead to cure or prevention of diseases:
that is, functional foods or nutraceuticals.
6
FAMILY OF FUNCTIONAL FOOD
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Agricultural & Biotech Researchers
Plant yield & hardiness,inputs
Food & Beverage Companies
Research & development
manufacturing & packaging
Ingredient suppliers
Foodprocessingresearch &
developments
synthesis & formulation
Retailers
Distribution to consumer
Source: PwC,Leveraging growth in the emerging functional foods industry: Trends and market opportunities, 2009 7
PATHWAY OF FUNTIONAL FOOD TO CONSUMERS
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FORMUATION
ENCAPSULATION
ABSORPTION
DEHYDRATION
COLONIZATION
PRODUCTION
REHYDRATION
INGESTION
8
PREPARATION
HOW FUNTIONAL FOOD GET TO HUMAN DIGESTIVE
SYSTEM
Agricultural & Biotech
Researchers,Foodprocessing
research & developmentsareresponsibleto willcultivateand
processtheraw materials .
The functional foodsuchas
insulinhassuccessfully been
incorporatedintonumerous
foodslikeyoghurt,snack bars&
milk.
Inulin forinstancehasalso
beenaddedtocommercialbaby formulastopromote
healthycolonizationofcolonic
flora. Insulinisanefficacious
functionalingredientthathasa
prebiotic effectin foodmatrices
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According to Peter Jones research entitled, Putting the Best Food Forward, it is crucial
that mankind apply their knowledge in food science in order to ensure a healthier
worldwide population .
He described the ways in which the human diet has deteriorated over the past 1,000
years. Man is continuously exposed to a changing environment .
Lifestyle ,stress, society and eating habits are the factors that can affect the health of
homosapiens
He also outlined the work scientists are doing to reverse this trend, including the
development of nutrient-enriched foods, and nutraceuticals that contain concentrated
forms of important dietary compounds.
The scientist also declared the field is expected to change over the next quarter-centuryas public interest in healthier foods continues to grow.9
EVOLUTION OF MAN EATING HABITS
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BABY
TEEN
ADULT
SENIOR
10
For every stage of
our life, ournutritional needs
are different, as
well as our food
habits.
Therefore food
formulations need
to be more and
more adapted to
the true e needs of
every age group.
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It is one of the fastest growing sector.Definition:
Functional beverage can bedefinedasadrinkproductthatisnon-alcoholic,
readytodrinkandincludesinits formulationnon-traditionalingredients. Thisincludes
herbs,vitamins,minerals,aminoacidsoradditionalraw fruitorvegetableingredients,
soastoprovidespecifichealth benefitsthatgo beyondgeneralnutrition.
Sportsandperformancedrinks,energydrinks,readytodrink (RTD) teas,enhanced
fruitdrinks,soy beveragesandenhanced water,amongothers,aresomeofthe
productsegmentsrolledoutas functional beveragesinthemarketspace
In 2006,the functional beveragepercapitaconsumptionhaverisento 66.4 gallons,
whilethecarbonatedsoftdrinksectorhasadeclineintheirpercapitaconsumptionto
50.4 gallons (192.5 gallons wastheaveragepercapitaconsumptionin
2006).(Beverage World, 2008)
11
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Functional Beverage
Hybriddrinks ProbioticsEnergy-boosting functional
beverageproducts
With functional and sensory
benefits such as thirst quenching
ability with daily dosage of
vitamins or other nutrients
Forguthealthand boosting
naturaldefencesor
immunesystem
Example:Red Bull
Thereisanincreaseinthepresenceofenergy beverages byRed Bullandmanyothers.
Thesehighly-caffeinated,high-energydrinkshaveexplodedonthe
beveragemarketinthe United States,as wellasgloballyandgenerateda
wholenew generationofcopycatcaloricor inmanycases sweetened
beverages
Accordingtothedifferent brandsofenergydrinks,ingredientsthatserve
asstimulantsinclude:taurine, glucoronolactone, caffeine,andB vitamins,
guarana, ginseng, antioxidants , creatine amongothers. Althoughthese
ingredientshave beenapproved bytheFDA,healthexpertsstill
recommendconsumerstoreadthelabeltomake wiserchoiceof beverage
sincetheseingredientsmaynot be beneficialtoone'shealth.12
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13
Health experts are concerned about the ready consumption of the rising functional beverage
These beverages may not lessen or even address major health issues today such as obesity, heart disease,
and cancer that are associated with the consumption of sweetened beverages, of which, most of these
beverages are.
Some functional beverages contain ingredients that have not been sufficiently studied for health benefits,
safety, and dosage or have higher levels of a certain ingredient, like caffeine, a large amount of which is
associated with heart disease and cancer.
Thus, consumption of these beverages might lead to undesired outcomes due to unforeseen interactions.
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FUNCTIONAL FOOD IN MAURITIUS
Mauritiusismovingtowardsavoluntaryconsumptionof foodsthatarenotassociated with
increasedrisk
ofchronicdiseasesUusitalo etal (2004)
Mauritiansadoptapositiveattitudestowardshealtharereflected byashift from
unrefined oil to unsaturated oil
Butter to margarine
Increase consumption of fruits & vegetables
Full creamed milk to semi skimmed /skimmed milk
LEGISLATION OF FUNCTIONAL FOOD
Thereisnolegislative frameworkon functional foodin Mauritius.
TheFoodRegulations 1999 provides forallows foods with decreasedsodiumcontent & low calorie
foodsinsections 5 & 6 respectively.
The MauritianFood Law doesnot forbiduseofhealthclaims butany falsemisleadingordeceptiveclaim
on food labelsisprohibited (FoodRegulations 1999 section 10 )14
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JAPAN
Accor i to Japan ini tr of ealt ,La or Welfare ( ),functional foods, no n as F (Foods f pecified ealt ses) are :
rocessed foods containing ingredients t atid specific functions in addition to eingnutritious.
EUROPE
According to t e Functional Food cience in Europe project,(ILSI ):
A food can e regarded as functionalifits satisfactoril demonstrated to affecteneficiall one ormore target functions in t e ody ,beyond adequate nutritional
effects in a ay hich is relevantto eitheran improved state of health ellbeing and/orthe reduction ofrisk of disease
UNITEDSTATES
Functional foods are defined as Foods food componentthat provide a health benefitbeyond basic nutrition (IFT ,2005)
15
EMERGING TRENDS OF FUNCTIONAL FOOD AT INTERNATIONAL LEVEL
The concept of functional foods is rooted in a tradition, particularly in Asia, here people have
always believed that a balanced diet and some herbal foods are therapeutic.
owever,while extensive studies in biochemistry and immunology, as well as clinicaltrials,
have been conducted on selected functional foods oringredients,the scientific features ofmosttraditional herbals remain almost unknown.
owever,the fastest growing food marketin the nited States is that of herbal-based
nutraceuticals such as ginseng, garlic and medicalmushrooms.
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16
Development of
functional foods
and beverages
market in USA
(www.foodconsultant.
biz/functional-
foods.htm)
Leading Functional Food
sectors by country
http://www.businessworld.in/index.php/Sci
ence-Technology/TechTalk-Functional-Foods.html
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JAPAN
Thetechnology foresightprogramsof apan,
inrecentyears,indicatetheincreasing weight
ofnutritionissuesinagricultureresearch.
ThemajortrendofthecountrysR&D
undertakingsistodesigncustom-made
functional foods fromtheperspectiveof
diseaseprevention.
apanexpectstoapplyandpopularizethese
technologicaldevelopmentsaround 2010-
2015.
apanese believethathealthisunderthe
crossinfluencesof:lifestyle,diet,exerciseand
genetic factors,anddietstructureisknownto
becloselyrelatedtodiseases,inadditionto
beingthe biggestinfluencing factorinmany
diseases.
Thus,nutrigenomics isexpectedtomakea
breakthroughcontributioninthe selectionand
designofthemostappropriateindividualized
diet.12-13 Othertopics,includinghow health
issuesenrichthe functionsofagriculture, food
safetyandgeneticallymodifiedorganism
(GMO) arealsoofgreatinteresttothe apanese
people.17
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Chinese
Torreya (nut)
Itactsonthechannelsofthelung,
stomachandlargeintestine. Itisusedtotreat
abdominalpain,drycoughs,constipationandpiles.
Lotusroot Lotusrootactsonthechannelsoftheheart,spleenandstomach. Raw lotusrootcanclearawayheat,cool
the bloodanddissipate blood.
Chinese functional foodcan beclassifiedinto:
1. dietetic Chinesedrugs (DCDs) and
2. medicateddiet fordietetictherapy (MDDT).
Dietetic Chinesedrugs (DCDs)- alsoknownas edible Chinesedrugsor medicinal
foods.
DCDsarecomposedoftwotypesofmaterials:1. Salutary foods (cereals, fruits,nuts,vegetables,seasonings, birdsandanimalsand
aquaticproducts)
Salutary food Function
millet Milletactsonthechannelsofthekidney,spleenandStomach.
Mung bean Mung beanactsonthechannelsoftheheartandstomach.
Hawthorn fruit Hawthorn fruit acts on the channels of the spleen,
stomach and liver. It enhances digestion in the
stomach, strengthens
blood circulation, removes blood stasis and expels
worms.
CHINA
18
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2. Herbsandanimal/insectoriginofmateria medica intraditionalchinese medicine.-
Thisisagroupofedible Chinesedrugsthatcan beconsumedas food without
prescription butareclaimedtohavetherapeutic functions basedmainlyon both
ancientmedicalpractices/observationsandmodernclinicaltrials.
Examples:
Plantorigin: Ganoderma,Rhubarb, Euphorialongan
Animalorigin: Deerhornantler,musk,pearls,donkey-hidegelatin.
MDDT referstorecipesorcuisinesmade fromDCDs, foodandcondiments. themedicateddietcan bedividedinto 11 differentcategories:
freshjuices,medicatedteas,drinks,medicated wines,decoctions,medicated
gruels,honey
extracts,medicatedcakes,medicatedpancakesandsoups (Zhang, 1990).
Healthyoralliquors/capsules (HOLC)
Healthyoralliquors/capsulesaremade fromingredientssuchas Chineseherbs,
spicesand/oranimalsthroughmodern foodandpharmaceuticalprocessing
methodssuchasextraction,isolation, formulation, bottlingorcapsulation .
used forpreventionandcureofdiseases,orhealthcareandrecovery.
19
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Product types Claimed health benefits
(1) Ginseng and royal
jelly liquors
Anti-ageing Stimulation
ofimmune activity
(2) Mushroom tonicliquors
AnticarcinogenicityAnti-virus
Lowering blood lipids(3) Bee pollen liquors,essence, wines, teas,etc.
Anti-ageing
(4) Ant liquors, wines,and beverages
Anti-ageingImprovementof cardiovascularfunction
SOME OF THE HEALTHY ORAL LIQUORS MARKETED IN CHINA:
20
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FUNCTIONAL
PRODUCT IN TAIWAN
FUNTIONS
1. Marine Ice Cream
Takevarioustypesofsearaw materialsassource,anddevelopaseriesofmarine
icecreaminordertocombinethesavorytasteandhealthconcept.
The featureoftheicecreamislow fat,low sugar,low calorieandhigh fiber
2. Seaweed functional substance used in health food
Extract from seaweed(polysaccharide and polyphonic substance),are
analyzed fortheir functionalproperties.
The functionalsubstance fromseaweed,hastheabilityofanti-virus,anti-bacteria
andregulatingimmunity
3. oyster
The fertilizedegg,sperm,egg,mulletroe,roemembrane aresourcematerial that
areused fortheiranti-oxidize, anti-melanin producing and cell proliferation
abilities.
Integratingallthesecharacteristics,may beusedasanew sourceofthehealth
food
TAIWAN
21
In Taiwan the total market value of functional food reached 57 million in 2006 .those in the form of
capsules/tablets were around 25 billion NT dollars.
The most popular functional foods sold in Taiwan are;
1) chicken essence 2) herb 3) medicinal mushrooms 4)multiple vitamins 5)calcium tablets
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22
Anoectochilus
Hibiscus sabdariffa
Ganoderma lucidum Ganoderma tsugaeCoriolus versicolor
Squids Seaweed starfish Seahorse
Raw material used for functional food in Taiwan
Marine resources can be regarded as the treasure-house of medical articles and health
products. By using of the natural pigments from algae, shellfish or microorganism (such
as: chlorophyll, carotenoid, astaxanthine and ink sac melanin) to develop the anti-
oxidant and regulating immunity material.
Starfish, sea slaters and sea horse contain multiple function compositions that can be
developed as health food products base on the anti-inflammation or the antioxidant
ability .Furthermore a combination of the hurdle technology and traditional preserving
method is used to process the prepared mackerels and squids products
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23
Thetop 5 issuesare:
1). Prevention of heart disease 2)heart
disease 3) control weight 4)protection
of liver function 5) promoting bone &joint health
Thelargestcategoryisproducts for
lowering blood lipids (36 %).Fish oil &
Monascus (red koji) arethemain
activecomponentsoftheseproducts.
Thesecond mostpopular food functionispromotinghealthofgastrointestinal
tract bytheintestinal
probiotics(32%).MainlyYOGHURT that
contain bioactivelike bifidobacteria
,oligosaccharides & dietary fiber.
Protecting liver function &
modulating immune functionarethe
next 2 popularhealth functions(10.2% &
9.1%).
Oxidative stress ismajorfactorof
AGING. Soilnematodearetostudythe
antiagingeffectof functional food.
THE HEALTH ISSUES WITH WHICH TAIWANESE CONSUMERS
Diagram showing the trend in disease in Taiwan
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24
INDIA
Despitelow levelsofpublicawarenesscomparedto westernmarkets,
functional foodsandingredientsare findinggrowthinareasof India,
asconsumersswitchontothepromiseofhealthierfoods, beverages
andsupplements.
This coupled with growing awareness amongst consumers about
product developments in the global market is sure to drive growth insuch fermentation-based food ingredients market in the long term."
"The market has good scope of growth considering the positive
growth of the Indian food processing industry in terms of new
investments, new product development, said Mamta Wadhwa, senior
director at Frost & Sullivan, South Asia and Middle East.
Thelikesofprobiotic-fortifiedyoghurt, buttermilk,omega-3-fortifiedhealth
drinksand baby foodsare winningoverswathesof Indianconsumers,
especiallythoseinthelargeconurbationssuchas MumbaiandNew Delhi,
accordingtoanew Frost & Sullivanreport.
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Turmeric
Inthelateststudyonthiscompound,scientistsatMichigan State University foundlastmonththatcurcumin
theyellow pigmentinturmeric inhibitsthereproductionof
theherpessimplexvirusatevenlow concentrations.
Curcumins anti-inflammatorypropertiesare well
documented, butitnow turnsoutthatithasanti-malarial,
anti-HIV andanti-tumourproperties,amongahostofotherhealingeffects.
Curcumin lowers the
production of glucose in the
liver, but its effect on
muscles is not well
understood, says Suresh
Mathews, assistantprofessor at Auburn
University in the US.It would bepartof food,ofaspecificvarietycalledfunctional foods. Ina few years fromnow,manyofus
might beeatingcurcumin aspartof food. Notinthe
way Indiansuseitintheircooking, butasaspecially
formulatedadditivemeanttocontrolspecificdiseases
overlongperiodsoftime.25
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Probiotic yoghurt -
Yoghurt with specific bacteria in it
Fibre fortified bread
Cooking oil as functional food
26
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The concept of functional foods is often considered to have emerged in Japan in the late
1980s. However, functional foods actually have a quite long history.
In China, Japan and other Asian countries, many types of foods have traditionally been
associated with specific health benefits.
The most popular foods are :energy/sports drinks,
probiotic dairy products,
heart health spreads and ready-to-eat cereals.
Major functionality claims are for gut health (especially in Japan and Europe), heart
health (especially in the USA and Europe) , promoting natural defences, and boosting
energy levels.
PERSPECTIVE & FUTURE TRENDS OF FUNCTIONAL FOODS
27
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The products that have been
introduced on the market in
recent years seem to indicate
that although there is a place for
products specifically aimed atdisease reduction, there also is
a trend towards products
providing daily health benefits.
Growth of three distinct sectors.
A firstsectorwill be
productsmaking
claims
backed byextensivescientificresearch
forwhich
endorsement
iskey,especiallyin
theareaofheart
healthand
weight
management.
Asecondsector,also
withscientific backing
but focusingmoreondaily benefitclaims, will
target
enhancementof
physicalandmental
performance, with
sportsandenergy
drinks becomingevenmorepopular.
A third sector will be
focused around general
good for
you products that will
make more general
claims,based on scientific
evidence around
ingredients being
used such as probiotics
and antioxidants, but
with less
extensive research on
specific product claims.28
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29
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Scientistsatthe Universityat Buffaloshowedrecentlythat
orange juice isahealthy foodeventodiabetics becauseofthe
presenceof flavanoids a broadcategoryofcompounds
derived fromplants. Drinkingorangejuiceis,thus,healthy, butitisnormal food.
Sridevi Devaraj and Iswarlal Jialal,professorsatthe
departmentofmedicineandpathologyat UC Davis,
studiedtheeffectoflow-calorieorangejuice fortified
withsterols,plant-basedsteroidsthatcanlowercholesterol.
They found that such orange juice reduced both
low density lipids (LDL) and C-reactive protein, a
molecule increasingly associated with
inflammation and heart disease.
Reducing both LDL and C-reactiveproteininthe
blood willreducetheriskofheartattackconsiderably
morethaneither factoralone. ecouldprobablygivesterolsasasupplement. Butit works betterasa
functional food. Studieshaveshownthat functional
foodsaregenerally betteracceptedthan
supplements, saysDevaraj.
30
DEVELOPMENT IN INDIA
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31
Thecollagenisoneofthemostimportantstructural fibrous
proteinsinconnectivetissueofhuman body, whichhasthe
abilitytoactivatecells, woundhealedandtissuerepaired .
The fish being a majorcomponentofcollagenand
hydroxyapatide,its extracts havegainedthepatent filedin
Taiwan, United State,and China.
Normally research regarding diet and nutrition in east Asia
(china, southeast Asian countries and Japan) are based on
the nutritional status of the Taiwanese population and
strategically develop functional foods that are moreacceptable in the east Asian markets.
These new food brands are created in order to target east
Asian consumers that may differ from products in the
Western markets.
DEVELOPMENT IN TAI AN &CHINA
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A NEW PERSPECTIVE ON FUNCTIONAL FOODS
Biological Effects
-Benefitandrisk-Nutrition
-Health/disease
-Function
-Lifestage
(Does it work)
Technology
- Foodtechnology
- Productdevelopment (taste)- Biotechnology
-Food fortification
(How doyoudoit)
Food and Drinks
-Food
-Foodcomponents
-Supplements(
hatarethesourcesorcarriers)
Science base of Regulation-Definitions
-Evaluation
-Communication
(How toprotectandinformthe
consumerandencourage
innovation)
Scientific assessment-Interventionmethods
-Biomarkers
-Mechanisms
-Biomics
-Exposure
(How doyouassessit)
Target Audiences
-Scientists/Health Professionals-Governments
(Regulators/healtheconomists)
-Industry
-Educators/communicators
CONSUMER32
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CONCLUSION
33
The area of functional foods is beginning to come of age. Its
adolescence will be driven by exciting new scientific
developments. However, the area of functional foods will only
grow successfully if we are able to integrate credible science
with thorough consumer understanding , uncompromised taste,
and convenience, and effective communication.
A key challenge to ensure the bright future of functional foods is
to provide solid guarantees to consumers that they can trust the
safety of functional foods and their promises abut better health,
performance, development or growth.
THANK YOU
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34
Perspectivesonthe 21stcenturydevelopmentof functional foods: bridging
chinese medicateddietand functional foods
Yue xu
Internationaljournalof foodscienceandtechnology 2001,36, 229-242Http://lmcfood.Dk/fileadmin/user_upload/food/dokumenter/courses/food_medici
ne_philosophy/2007_2008_course_lectures_materials/functional_foods_and_c
hinese_foods_int._Food_sci._Technol__2001__36__229-242.Pdf(27/11/2010 )
Summit background
Http://www.Functionalfoodsummit.Com/#(23/11/2010)
Http://www.Foodchem.Com/news_detail/newsid=59f5c376-1a59-4a5e-837c-080f082d72ae&comp_stats=comp-frontnews_list01-111.Html(25/11/2010)
Functional foods:opportunitiesand
Challenges fordevelopingcountries
By:melissa williams,eija pehu,andcatherine ragasa
Http://siteresources. orldbank.Org/intard/resources/note19_functionalfoods_w
eb.Pdf(25/11/2010)Peculiarities of global functional food market
Http://pdfcast.Org/pdf/peculiarities-of-global-functional-food-market(26/11/2010)
Functional foods and ingredients booming in india
Bystaffreporter, 29-jul-2009
Http://www.Nutraingredients.Com/consumer-trends/functional-foods-and-
ingredients-booming-in-india(27/11/2010)
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