A functional food is a

food Food is any substance consumed by an organism for nutritional support. Food is usually of plant, animal, or fungal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ...

claimed to have an additional (often one related to health promotion or disease prevention) by adding new ingredients or more of existing ingredients. The term may also apply to traits purposely bred into existing edible plants, such as purple or gold potatoes having increased

anthocyanin Anthocyanins (), also called anthocyans, are water-soluble vacuolar pigments that, depending on their pH, may appear red, purple, blue, or black. In 1835, the German pharmacist Ludwig Clamor Marquart gave the name Anthokyan to a chemical co ...

carotenoid Carotenoids (), also called tetraterpenoids, are yellow, orange, and red organic pigments that are produced by plants and algae, as well as several bacteria, and fungi. Carotenoids give the characteristic color to pumpkins, carrots, parsnips, cor ...

contents, respectively. Functional foods may be "designed to have physiological benefits and/or reduce the risk of chronic disease beyond basic nutritional functions, and may be similar in appearance to conventional food and consumed as part of a regular diet". The term was first used in the 1980s in Japan, where there is a government approval process for functional foods called Foods for Specified Health Use (FOSHU).

Industry

The functional food industry, consisting of food, beverage and supplement sectors, is one of the several areas of the

food industry The food industry is a complex, global network of diverse businesses that supplies most of the food consumed by the world's population. The food industry today has become highly diversified, with manufacturing ranging from small, traditional, ...

that is experiencing fast growth in recent years.Roberts, W. "Benefiting Beverages." ''Prepared Foods'' August 2009 It is estimated that the global market of functional food industry will reach 176.7 billion in 2013 with a compound annual growth rate (CAGR) of 7.4%. Specifically, the functional food sector will experience 6.9% CAGR, the supplement sector will rise by 3.8% and the functional beverage sector will be the fastest growing segment with 10.8% CAGR. This kind of growth is fueled not only by industrial innovation and development of new products that satisfy the demand of

health Health, according to the World Health Organization, is "a state of complete physical, mental and social well-being and not merely the absence of disease and infirmity".World Health Organization. (2006)''Constitution of the World Health Organiza ...

conscious

consumer A consumer is a person or a group who intends to order, or uses purchased goods, products, or services primarily for personal, social, family, household and similar needs, who is not directly related to entrepreneurial or business activities. ...

s, but also by health claims covering a wide range of health issues.Scholan, I. "Functional Beverages-- where next? Innovation in functional beverages market is set to continue." ''International Food Ingredients'' December 2007. Yet, consumer

skepticism Skepticism, also spelled scepticism, is a questioning attitude or doubt toward knowledge claims that are seen as mere belief or dogma. For example, if a person is skeptical about claims made by their government about an ongoing war then the p ...

persists mainly because benefits associated with consuming the products may be difficult to detect. Strict examination of some of the functional food claims may discourage some companies from launching their products.

Honey

Honey Honey is a sweet and viscous substance made by several bees, the best-known of which are honey bees. Honey is made and stored to nourish bee colonies. Bees produce honey by gathering and then refining the sugary secretions of plants (primar ...

can contain a range of

phytochemical Phytochemicals are chemical compounds produced by plants, generally to help them resist fungi, bacteria and plant virus infections, and also consumption by insects and other animals. The name comes . Some phytochemicals have been used as poison ...

s that may help bees to tolerate cold, resist pesticides and infections, heal wounds, and possibly live longer. Given floral diversity in their pollen sources, bees may have the ability to choose nectar varieties that have positive attributes for health.

References

External links

Functional Foods: Public Health Boon or 21st Century Quackery?
, a review of regulations and demand for functional foods in Japan, the U.S. and the UK (March 1999) Functional food {{food-stub

Industry

Honey

See also

References

External links