Functional Food: Components of the usual diet that may provide health benefits beyond basic nutrients. Examples of functional foods include soy, nuts, chocolate, and cranberries (From NCCAM Backgrounder, March 2004, p3).Health Food: A non-medical term defined by the lay public as a food that has little or no preservatives, which has not undergone major processing, enrichment or refinement and which may be grown without pesticides. (from Segen, The Dictionary of Modern Medicine, 1992)Legislation, Food: Laws and regulations concerned with industrial processing and marketing of foods.Food: Any substances taken in by the body that provide nourishment.Foods, Specialized: Foods and beverages prepared for use to meet specific needs such as infant foods.Food Industry: The industry concerned with processing, preparing, preserving, distributing, and serving of foods and beverages.Food Labeling: Use of written, printed, or graphic materials upon or accompanying a food or its container or wrapper. The concept includes ingredients, NUTRITIONAL VALUE, directions, warnings, and other relevant information.Food Technology: The application of knowledge to the food industry.Nutritional Physiological Phenomena: The processes and properties of living organisms by which they take in and balance the use of nutritive materials for energy, heat production, or building material for the growth, maintenance, or repair of tissues and the nutritive properties of FOOD.Plant Extracts: Concentrated pharmaceutical preparations of plants obtained by removing active constituents with a suitable solvent, which is evaporated away, and adjusting the residue to a prescribed standard.Probiotics: Live microbial DIETARY SUPPLEMENTS which beneficially affect the host animal by improving its intestinal microbial balance. Antibiotics and other related compounds are not included in this definition. In humans, lactobacilli are commonly used as probiotics, either as single species or in mixed culture with other bacteria. Other genera that have been used are bifidobacteria and streptococci. (J. Nutr. 1995;125:1401-12)Digestive System Physiological Phenomena: Properties and processes of the DIGESTIVE SYSTEM as a whole or of any of its parts.Physiological Processes: The functions and activities of living organisms that support life in single- or multi-cellular organisms from their origin through the progression of life.Plants, Edible: An organism of the vegetable kingdom suitable by nature for use as a food, especially by human beings. Not all parts of any given plant are edible but all parts of edible plants have been known to figure as raw or cooked food: leaves, roots, tubers, stems, seeds, buds, fruits, and flowers. The most commonly edible parts of plants are FRUIT, usually sweet, fleshy, and succulent. Most edible plants are commonly cultivated for their nutritional value and are referred to as VEGETABLES.Phytosterols: A class of organic compounds known as STEROLS or STEROIDS derived from plants.Lactobacillus helveticus: A species of gram-positive bacteria isolated from MILK and cheese-starter cultures.Antioxidants: Naturally occurring or synthetic substances that inhibit or retard the oxidation of a substance to which it is added. They counteract the harmful and damaging effects of oxidation in animal tissues.Dietary Supplements: Products in capsule, tablet or liquid form that provide dietary ingredients, and that are intended to be taken by mouth to increase the intake of nutrients. Dietary supplements can include macronutrients, such as proteins, carbohydrates, and fats; and/or MICRONUTRIENTS, such as VITAMINS; MINERALS; and PHYTOCHEMICALS.Food Supply: The production and movement of food items from point of origin to use or consumption.PicratesDiet: Regular course of eating and drinking adopted by a person or animal.Sitosterols: A family of sterols commonly found in plants and plant oils. Alpha-, beta-, and gamma-isomers have been characterized.Bifidobacterium: A rod-shaped, gram-positive, non-acid-fast, non-spore-forming, non-motile bacterium that is a genus of the family Bifidobacteriaceae, order Bifidobacteriales, class ACTINOBACTERIA. It inhabits the intestines and feces of humans as well as the human vagina.Fruit: The fleshy or dry ripened ovary of a plant, enclosing the seed or seeds.Curcuma: A plant genus of the family ZINGIBERACEAE that contains CURCUMIN and curcuminoids.Preventive Medicine: A medical specialty primarily concerned with prevention of disease (PRIMARY PREVENTION) and the promotion and preservation of health in the individual.Margarine: A butterlike product made of refined vegetable oils, sometimes blended with animal fats, and emulsified usually with water or milk. It is used as a butter substitute. (From Random House Unabridged Dictionary, 2d ed)Polyphenols: A large class of organic compounds having more than one PHENOL group.Ginkgo biloba: The only specie of the genus Ginkgo, family Ginkgoacea. It is the source of extracts of medicinal interest, especially Egb 761. Ginkgo may refer to the genus or species.Phenols: Benzene derivatives that include one or more hydroxyl groups attached to the ring structure.Lactobacillus: A genus of gram-positive, microaerophilic, rod-shaped bacteria occurring widely in nature. Its species are also part of the many normal flora of the mouth, intestinal tract, and vagina of many mammals, including humans. Pathogenicity from this genus is rare.Sulfonic Acids: Inorganic or organic oxy acids of sulfur which contain the RSO2(OH) radical.Plant Preparations: Material prepared from plants.Food Preferences: The selection of one food over another.Fermentation: Anaerobic degradation of GLUCOSE or other organic nutrients to gain energy in the form of ATP. End products vary depending on organisms, substrates, and enzymatic pathways. Common fermentation products include ETHANOL and LACTIC ACID.Food Analysis: Measurement and evaluation of the components of substances to be taken as FOOD.Phytotherapy: Use of plants or herbs to treat diseases or to alleviate pain.Biological Availability: The extent to which the active ingredient of a drug dosage form becomes available at the site of drug action or in a biological medium believed to reflect accessibility to a site of action.Flavonoids: A group of phenyl benzopyrans named for having structures like FLAVONES.Dietary Fiber: The remnants of plant cell walls that are resistant to digestion by the alimentary enzymes of man. It comprises various polysaccharides and lignins.Food Habits: Acquired or learned food preferences.Food Microbiology: The presence of bacteria, viruses, and fungi in food and food products. This term is not restricted to pathogenic organisms: the presence of various non-pathogenic bacteria and fungi in cheeses and wines, for example, is included in this concept.Plant Oils: Oils derived from plants or plant products.Food Hypersensitivity: Gastrointestinal disturbances, skin eruptions, or shock due to allergic reactions to allergens in food.Biphenyl CompoundsFood Contamination: The presence in food of harmful, unpalatable, or otherwise objectionable foreign substances, e.g. chemicals, microorganisms or diluents, before, during, or after processing or storage.Food Handling: Any aspect of the operations in the preparation, processing, transport, storage, packaging, wrapping, exposure for sale, service, or delivery of food.Food Safety: Activities involved in ensuring the safety of FOOD including avoidance of bacterial and other contamination.Free Radical Scavengers: Substances that influence the course of a chemical reaction by ready combination with free radicals. Among other effects, this combining activity protects pancreatic islets against damage by cytokines and prevents myocardial and pulmonary perfusion injuries.Fast Foods: Prepared food that is ready to eat or partially prepared food that has a final preparation time of a few minutes or less.Seeds: The encapsulated embryos of flowering plants. They are used as is or for animal feed because of the high content of concentrated nutrients like starches, proteins, and fats. Rapeseed, cottonseed, and sunflower seed are also produced for the oils (fats) they yield.Food Deprivation: The withholding of food in a structured experimental situation.Food, Fortified: Any food that has been supplemented with essential nutrients either in quantities that are greater than those present normally, or which are not present in the food normally. Fortified food includes also food to which various nutrients have been added to compensate for those removed by refinement or processing. (From Segen, Dictionary of Modern Medicine, 1992)Food, Genetically Modified: Food derived from genetically modified organisms (ORGANISMS, GENETICALLY MODIFIED).Food Chain: The sequence of transfers of matter and energy from organism to organism in the form of FOOD. Food chains intertwine locally into a food web because most organisms consume more than one type of animal or plant. PLANTS, which convert SOLAR ENERGY to food by PHOTOSYNTHESIS, are the primary food source. In a predator chain, a plant-eating animal is eaten by a larger animal. In a parasite chain, a smaller organism consumes part of a larger host and may itself be parasitized by smaller organisms. In a saprophytic chain, microorganisms live on dead organic matter.Food Services: Functions, equipment, and facilities concerned with the preparation and distribution of ready-to-eat food.Administration, Oral: The giving of drugs, chemicals, or other substances by mouth.

*  Functional Foods Becoming Main stream Products in Retail: IndustryARC

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*  The 2016-2021 Outlook for Functional Foods and Dri

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*  What are functional foods? - Mayo Clinic

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*  Commissione europea : CORDIS : Progetti e risultati : Screening for functional food ingredients.

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*  Global digestive breakdown: Pre-probiotic yoghurt still number 2 in functional food

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*  A brief primer on the health benefits of functional foods

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*  Health effects of 'functional foods' featured during four-day symposium, Sept. 10-13 | EurekAlert! Science News

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Functional food: A functional food is a food given an additional [(often one related to health-promotion or disease prevention) by adding new ingredients or more of existing ingredients.[http://www4.Health food storePublic Health Security and Bioterrorism Preparedness Response ActBanquet Foods: Banquet Foods is a subsidiary of ConAgra Foods that sells various food products, including frozen pre-made entrées, meals, and desserts.Smoothie King: Smoothie King (A hangover you don't deserve)}}Castleberry's Food Company: Castleberry's Food Company was an Augusta, Georgia-based canned food company founded in the 1920s by Clement Stewart Castleberry with the help of his father Clement Lamar Castleberry and closed permanently in March 2008 by the United States Food and Drug Administration.Health claims on food labels: Health claims on food labels are claims by manufacturers of food products that their food will reduce the risk of developing a disease or condition. For example, it is claimed by the manufacturers of oat cereals that oat bran can reduce cholesterol, which will lower the chances of developing serious heart conditions.Timeline of agriculture and food technology: ==Paleolithic==PhytomedicineMutaflor: Mutaflor is a probiotic consisting of a viable non-pathogenic bacteria strain named Escherichia coli Nissle 1917.Mutaflor Information page "The Escherichia coli strain Nissle 1917-designated DSM 6601 in the German Collection for Microorganisms in Braunschweig is one of the best-examined and therapeutically relevant bacterial strains worldwide" as claimed by the manufacturerManufacturers WebsiteGastrointestinal physiology: Gastrointestinal physiology is a branch of human physiology addressing the physical function of the gastrointestinal (GI) system. The major processes occurring in the GI system are that of motility, secretion, regulation, digestion and circulation.Tropical Asia: Through a crop-based biodiversity, natural resources and animals (birds, fruits, and forests), Tropical Asia is economically and physiogeographically rich. There are 16 countries of Tropical Asia ranging in size from around 610 km² (Singapore) to 3,000,000 km² (India).Plant stanol ester: Stanol esters are a heterogeneous group of phytosterol esters with a saturated sterol ring structure known to reduce the level of low-density lipoprotein (LDL) cholesterol in blood when ingested. Despite a well documented cholesterol lowering effect, there are no data available indicating that functional foods supplemented with plant sterol esters reduce cardiovascular events.TroloxDietary Supplements (database): The PubMed Dietary Supplement Subset (PMDSS) is a joint project between the National Institutes of Health (NIH) National Library of Medicine (NLM) and the NIH Office of Dietary Supplements (ODS). PMDSS is designed to help people search for academic journal articles related to dietary supplement literature.Food desert: A food desert is a geographic area where affordable and nutritious food is difficult to obtain, particularly for those without access to an automobile.USDA Defines Food Deserts | American Nutrition Association Some research links food deserts to diet-related health problems and health disparities in affected populations, but this phenomenon has been disputed.Potassium picrateMayo Clinic Diet: The Mayo Clinic Diet is a diet created by Mayo Clinic. Prior to this, use of that term was generally connected to fad diets which had no association with Mayo Clinic.Plant stanols: Plant stanols are like cholesterol but for plants. They are commonly found in plant related foods.Bifidobacterium longum: Bifidobacterium longum is a gram-positive, catalase-negative, rod-shaped bacterium present in the human gastrointestinal tract and one of the 32 species that belong to the genus Bifidobacterium. It is a micro-aerotolerant anaerobe and considered to be one of the earliest colonizers of the gastrointestinal tract of infants.Fruit snack: A fruit snack is a processed food eaten as a snack in the United States. Fruit snacks are very similar to gummi candies.Curcuma comosa: Curcuma comosa is a species of flowering plant in the ginger family. It is native to much of Asia, including Thailand, Indonesia, and Malaysia.Instruments used in preventive medicine: Instruments used specially in preventive medicine are as follows:Planta Margarine: Planta is a brand of margarine produced by Unilever for Belgium, France, Malaysia and Portugal. It is made from vegetable oil: rapeseed, maize and sunflower.Health effects of natural phenols and polyphenols: Because of the large structural diversity and extensive metabolism of dietary polyphenols, it is difficult to determine their fate in vivo and assert specific health effects. Although many are speculated to be part of the health-promoting effects of consuming fruits and vegetables, no evidence exists to date that dietary polyphenols actually provide health benefits.Carlon ColkerAlkylphenolLactobacillus sanfranciscensis: Lactobacillus sanfranciscensis (formerly L. sanfrancisco) is a species of lactic acid bacteria that helps give sourdough bread its characteristic taste.Ammonium sulfamateLactic acid fermentationCollege of Practitioners of PhytotherapyFirst pass effect: The first-pass effect (also known as first-pass metabolism or presystemic metabolism) is a phenomenon of drug metabolism whereby the concentration of a drug is greatly reduced before it reaches the systemic circulation. It is the fraction of drug lost during the process of absorption which is generally related to the liver and gut wall.Complete Wheat Bran Flakes: Kellogg's Complete Wheat Bran Flakes is a breakfast cereal containing 100% of the United States' Recommended Dietary Allowance of eleven vitamins and minerals, including vitamins B1, B3, B5, B6, B12, C, E, and Iron, Riboflavin, Folic Acid, and Zinc. One 3/4 cup serving contains 3 grams of protein, 5 grams of dietary fiber and 90 calories, 5 of which come from fat.Rice bran oilElimination diet: An elimination diet is a method of identifying foods that an individual cannot consume without adverse effects. Adverse effects may be due to food allergy, food intolerance, other physiological mechanisms (such as metabolic or toxins), or a combination of these.IrbesartanSAFE FOODSHungarian Food Safety Office: The Hungarian Food Safety Office (HFSO) was established as the Hungarian partner institution of the European Food Safety Authority (EFSA) in 2003 in conformity with the EU requirements. One of its priority aims is to assess the health risks derived from food and indirectly from feed, to liaise with international and Hungarian authorities, and to communicate with the public on food safety issues.Criticism of fast foodTomato seed oil: Tomato seed oil is a vegetable oil extracted from the seeds of tomatoes.Compensatory growth (organism): Compensatory growth, known as catch-up growth and compensatory gain, is an accelerated growth of an organism following a period of slowed development, particularly as a result of nutrient deprivation. The growth may be with respect to weight or length (or height in humans).Micronutrient Fortification Programs: The 2002 farm bill (P.L.Agracetus: The Agracetus Campus of Monsanto Company is the world's largest soybean transformation laboratory. It has over 21,700 employees worldwide, and an annual revenue of USD$11.Microbial food web: The microbial food web refers the combined trophic interactions among microbes in aquatic environments. These microbes include viruses, bacteria, algae, heterotrophic protists (such as ciliates and flagellates).School meal programs in the United States: School meal programs in the United States provide school meals freely, or at a subsidized price, to the children of low income families. These free or reduced meals have the potential to increase household food security, which can improve children's health and expand their educational opportunities.Osmotic controlled-release oral delivery system: OROS (Osmotic [Controlled] Release Oral [Delivery] System) is a controlled release oral drug delivery system in the form of a tablet. The tablet has a rigid water-permeable jacket with one or more laser drilled small holes.

(1/59) Autophagy in food biotechnology.

The purpose of this review is not to explain autophagy (as clearly there is a plethora of reviews and research papers on the topic) but to provide the autophagy-savvy reader with an overview of the impact of autophagy research on a number of current topics in food biotechnology. To understand this connection, we need to remember that autophagy is, at the end of the day, a type of stress response. Since as humans we are heterotrophic eukaryotic organisms, our cells, and the cells of those organisms that we consume, use autophagy as part of the day-to-day business of living. Thus, a number of food biotechnology processes such as brewing and winemaking employ eukaryotic organisms under autophagy-inducing conditions, as noted below. In addition, food spoilage processes also involve eukaryotic organisms and these processes also involve physiological aspects that impinge on autophagy. Finally, the recently introduced concept of "functional foods" introduces the possibility of engineering foodstuff for the induction or inhibition of autophagy in the consumer, with a potential promise of health benefits that merits further research. In this review, we will provide a perspective on the current literature in these three areas, their relationship to current basic research in autophagy, and their future applicative potential.  (+info)

(2/59) Inulin increases glucose transport in C2C12 myotubes and HepG2 cells via activation of AMP-activated protein kinase and phosphatidylinositol 3-kinase pathways.


(3/59) Probiotics: progress toward novel therapies for intestinal diseases.


(4/59) Food safety and food labeling from the viewpoint of the consumers.

Distrust of food safety has grown among the Japanese people after the occurrence of bovine spongiform encephalitis (BSE) in 2001. The Food Safety Commission was formed under the Cabinet Office and made a network among the ministries. The newly-established Consumer Agency may strengthen the quick response to emergencies. Shoku-iku (food and dietary education) Law is being implemented by the Cabinet Office with cooperation from relevant ministries and NGOs. Food Sanitation Law and Health Promotion Law are briefly explained, and the necessity of functional nutriology for non-nutrient biologically active substances is described. With regard to public health nutrition, a new food label showing energy balance and antioxidant unit (AOU) as a surrogate marker of fruit and vegetables has been developed for tailor-made nutrition which makes it easy to for individuals to control energy intake.  (+info)

(5/59) Impact of a synbiotic food on the gut microbial ecology and metabolic profiles.


(6/59) Food and therapeutic product interactions - a therapeutic perspective.

Foods and therapeutic products are both used for well defined purposes. In simple terms food provides energy for sustenance, while therapeutic products are taken for managing ailments (1). However, over the years roles of foods have changed considerably. Now, food no longer is seen as simply the provider of energy, but it is expected to provide physiological benefits for good health and productive lifestyles. Well managed combination of foods and therapeutic products plays important role in the prevention and treatment of many diseases, including a number of chronic diseases such as cancer, diabetes, hypertension, obesity. Most often food is combined with medicine to enhance the benefits of medicine - an additive and/or synergistic effect: food-therapeutic product synergism. At the most basic level, food is a complex mixture of chemicals with many functional groups; hence, they not only confer positive effects, but may also make negative contributions. The later effect is of major concerns among the health practitioners and regulatory officials.  (+info)

(7/59) Merging traditional Chinese medicine with modern drug discovery technologies to find novel drugs and functional foods.

Traditional Chinese Medicines (TCM) are rapidly gaining attention in the West as sources of new drugs, dietary supplements and functional foods. However, lack of consistent manufacturing practices and quality standards, fear of adulteration, and perceived deficiencies in scientific validation of efficacy and safety impede worldwide acceptance of TCM. In addition, Western pharmaceutical industries and regulatory agencies are partial toward single ingredient drugs based on synthetic molecules, and skeptical of natural product mixtures. This review concentrates on three examples of TCM-derived pharmaceuticals and functional foods that have, despite these usual obstacles, risen to wide acceptance in the West based on their remarkable performance in recent scientific investigations. They are: Sweet wormwood (Artemisia annua), the source of artemisinin, which is the currently preferred single compound anti-malarial drug widely used in combination therapies and recently approved by US FDA; Thunder god vine (Tripterygium wilfordii) which is being developed as a botanical drug for rheumatoid arthritis; and green tea (Camellia sinensis) which is used as a functional beverage and a component of dietary supplements.  (+info)

(8/59) Novel findings on the metabolic effects of the low glycaemic carbohydrate isomaltulose (Palatinose).



  • Functional food and beverages account for around 70% of Nutraceuticals products market. (

efficacy of functional

  • UHI activities focus on the identification and verification of efficacy of functional food substances with specific health benefits. (
  • Design considerations on the proof of efficacy of functional foods. (


  • The increasing consumption of functional foods is also driving the market for functional food ingredient market which is estimated to be around $20 billion in 2015. (
  • The packaged foods are being marketed touting the functional value imparted or highlighting the functional ingredient used to gain customer attraction. (
  • Probiotics remain the leading functional food ingredient globally and ranks second in terms of absolute constant value growth of fortified/functional food products, behind infant milk formula. (


  • The conference will focus on key issues such as trends in functional ingredients, recent product developments, communicating information to the consumer, manufacturing solutions, the influence of legislation and regulation and how best to market novel products. (
  • has recently announced the addition of a market study " Functional Food Ingredients Market - Global Industry Analysis, Size, Share, Growth, Trends and Forecast 2016 - 2024 ", is a comparative analysis of the global market. (
  • This report covers the analysis and forecast of the functional food ingredients market on a global and regional level. (
  • The study provides a decisive view of the functional food ingredients market by segmenting it based on ingredients type, health benefits, application, and regional demand. (
  • Additionally, the report includes potential opportunities in the functional food ingredients market on the global and regional level. (
  • Prices of functional food ingredients vary in each region and are a result of the demand-supply scenario in the region. (
  • Individual pricing of functional food ingredients for each application has been taken into account while estimating and forecasting market revenue on a global basis. (
  • The report provides the size of the functional food ingredients market in 2015 and the forecast for the next nine years up to 2024. (
  • The size of the global functional food ingredients market is provided in terms of both volume and revenue. (
  • The price for commonly utilized grades of functional food ingredients in each application has been considered, and customized product pricing has not been included. (
  • Demand for functional food ingredients has been derived by analyzing the global and regional demand for functional food ingredients in each application. (
  • The global functional food ingredients market has been analyzed based on expected demand. (
  • Forecasts have been based on the expected demand from functional food ingredients. (
  • We have used the top-down approach to estimate the global functional food ingredients market, split into regions. (
  • In the absence of specific data related to the sales of functional food ingredients of several privately held companies, calculated assumptions have been made in view of the company's product portfolio and regional presence along with the demand for products in its portfolio. (
  • Commissione europea : CORDIS : Progetti e risultati : Screening for functional food ingredients. (
  • Screening for functional food ingredients. (
  • Research New functional food ingredients with potential health benefits are identified through in vitro screening of a large number of natural compounds, plant extracts or fermentation products. (
  • Many major food manufacturing companies such as Pepsi co(U.S.), General Mills(U.S.), Nestle(Switzerland) are launching packaged foods fortified with active nutritional ingredients such as Vitamins, Proteins and minerals. (


  • Those nasty " milkshake " drinks for weight gain, weight loss, and senior nutrition are also functional foods. (
  • Functional foods are foods that have a potentially positive effect on health beyond basic nutrition. (
  • Position of the Academy of Nutrition and Dietetics: Functional foods. (
  • In: American Dietetic Association Complete Food and Nutrition Guide. (
  • Critical Reviews in Food Science and Nutrition , Vol. 56, Issue. (
  • Molecular Nutrition & Food Research , Vol. 59, Issue. (
  • International Journal of Food Sciences and Nutrition , Vol. 63, Issue. (
  • While there is no legal definition for functional foods, a common definition is that a functional food provides health benefits beyond basic nutrition," said Ava Duering, an analyst with Alberta Agriculture and Forestry. (
  • The process works by enzymatically modifying grains to make their natural antioxidants more available to the body, says Liangli Lucy Yu, Ph.D., an associate professor in the school's Department of Nutrition and Food Science. (
  • Daily news on dietary supplements, sports nutrition, functional foods, and herbals in North America. (


  • This is because they contain bioactive food compounds or physiologically active nutrients and non-nutrients. (
  • Furthermore, and to pinpoint the bioactive agents in the administered functional foods, ultra performance liquid chromatography (UPLC) coupled to high resolution time-of-flight mass spectrometry (TOF-MS) was employed for secondary metabolite profiling. (


  • While regulations have the potential to restrict opportunities for players in the probiotics market, pro/pre biotic yoghurt is set to remain the second fastest growing functional food category over 2012-2017, with absolute constant value growth of $8.7bn. (


  • The major benefits of functional foods are prevention of diseases by strengthening the immune system, regulating the health of skin, hair and maintenance of gut health. (


  • IndustryARC is a research and consulting firm that publishes more than 500 reports annually in various industries, such as Agriculture, Automotive, Automation & Instrumentation, Chemicals and Materials, Energy and Power, Electronics, Food & Beverages, Information Technology, Life sciences & Healthcare. (
  • It is sometimes added to food products such as ready-to-eat breakfast cereals, supplement bars, and beverages. (


  • These so-called 'functional foods' contain natural or modified compounds that have been shown to help fight some of the most challenging health problems, including cancer and heart disease. (


  • The processed food industry's name for food with nutritional , pharmaceutical or herbal additives. (
  • to fulfill this consumers are shifting towards nutritional supplements and food with therapeutic functional benefits. (
  • SAN FRANCISCO, Sept. 10 -- Scientists worldwide are discovering new and unexpected benefits from a wide variety of foods that go beyond their basic nutritional value. (


  • This econometric study covers the latent demand outlook for functional foods and drinks across the prefectures and cities of Japan. (
  • Using econometric models which project fundamental economic dynamics within each prefecture and city, latent demand estimates are created for functional foods and drinks. (
  • This study gives, however, my estimates for the latent demand, or the P.I.E., for functional foods and drinks in Japan. (
  • In the highly competitive functional food and drinks market, retaining a health positioning is vital to maintaining consumer appeal by offering added value. (
  • Delivery systems could also play an important role in food and drinks and ensure a more efficacious product. (
  • Microencapsulating technologies are expected to be used more frequently in food and drinks products, following the Costa Rican range of inLine ice cream. (

health benefits


  • Journal of Agricultural and Food Chemistry , Vol. 64, Issue. (


  • Protein fortified functional foods are gaining prominence presence in the functional foods market. (
  • As the consumer interest for such functional food products is increasing the demand for packaged foods is set to be robust and gain main share in the retail market. (
  • Inclusion of anacardic acid in yellow eggs is important and could bring to the market a new kind of functional food. (


  • Increasing awareness of the relationship between diet and health, hectic modern day lifestyles, increasing life expectancy and the vast expense of healthcare are some of the factors contributing to the rapidly expanding nutraceutical and functional food markets, which present huge commercial potential world-wide. (
  • In this study, a gas chromatography mass spectrometry (GC-MS) based metabolomics approach targeting urine metabolism has been applied to assess the potential roles of functional foods and exercise for obesity management in rats. (

launching products

  • Food and beverage product manufactures are actively innovating and launching products in the category to increase their revenues. (


  • Marketing of packaged food products around product functionality has become a standard practice among manufacturers. (


  • I've heard the term "functional foods," but I don't know what it means. (
  • The term 'functional foods' has been around for decades, but what does it mean? (


  • Male albino rats diagnosed as obese via histopathology and biochemical assays were administered functional foods in common use for obesity management including pomegranate, grapefruit, and red cabbage juice extracts in parallel with swimming exercise. (


  • The Food and Drug Administration regulates the claims that manufacturers can make about functional foods' nutrient content and effects on disease, health or body function. (
  • Food manufacturers have recently starting adding it to products such as alfredo sauce, while brioche (the French pastry similar to bread) can be made with high-lipid whole algal flour instead of the usual butter and eggs. (


  • An industry meeting next month may help dispel some of the uncertainty continues to swirl around the medical foods category, according to a speaker at CRN's annual conference. (


  • And keep in mind that while functional foods may help promote wellness, they can't make up for poor eating habits. (


  • Another functional food that is increasingly found in food products is omega-3 fatty acids, which are naturally found in fish oils. (


  • Bodybuilders' energy bars definitely qualify as functional food. (


  • If you're not keen on these natural sources of omega-3, you can still include it in your diet by buying functional foods. (


  • Proponents of functional foods say they promote optimal health and help reduce the risk of disease. (
  • A familiar example of a functional food is oatmeal because it contains soluble fiber that can help lower cholesterol levels. (


  • Following the success of previous SMi conferences focusing on the emerging nutraceutical and functional food industry, Nutraceutical and Functional Foods will re-evaluate the issues involved in researching, developing and marketing new products, now that the industry has become more firmly established. (


  • More than 50 research papers on these and other topics will be presented during a four-day symposium, "Functional Foods and Health," from Sunday, Sept. 10, through Wednesday, Sept. 13, at the 232nd national meeting of the American Chemical Society. (