scholarly journals Functional food science: Differences and similarities with food science

2021 ◽  
Vol 11 (9) ◽  
pp. 408
Author(s):  
Danik Martirosyan ◽  
Jessica Von Brugger ◽  
Sarina Bialow
Keyword(s):  
Functional Food ◽  
Functional Foods ◽  
Health Benefit ◽  
Regulatory System ◽  
Food Product ◽  
Bioactive Compound ◽  
Well Being ◽  
The United States ◽  
Food Science ◽  
Health Claim

Many nations are facing rising healthcare costs. The field of functional food science (FFS) has been introduced to combat this. Functional foods are foods with added bioactive compounds which provide a clinically proven health benefit. However, FFS and food science (FS) are often viewed as one and the same. To progress in development and research in the field of FFS, the two must be viewed as separate. Currently, the FDA has not issued or accepted a formal definition for functional foods. In contrast, the FDA accepts and actively uses FS. This makes it difficult to regulate functional foods and weakens public trust.The FDA currently has a health claim authorization system in place, but it still fails to properly regulate functional foods. Other countries, such as Japan, have regulatory systems set in place specifically for functional foods. This increases public trust as there is a strict process that a product has to go through before it is authorized for consumption. Countries such as Japan could serve as a model for a functional foods regulatory system in the United States. The Functional Food Center (FFC) has proposed a 15 step system similar to Japan’s to authorize functional foods in the U.S. Due to a lack of governmental recognition, there is a large educational gap in secondary schools and higher educational institutions when it comes to FS and FFS. Courses and lessons regarding FS are more available to students than courses and lessons concerning FFS. In addition, the challenges that the field of FFS faces also work to separate the field from FS. Because FFS is concerned with creating functional food products (FFPs) that have a clinically proven health benefit, the scientific research in this field must meet rigorous standards to ensure that the FFP in question truly has substantial evidence for the health claim. It is important to not only acknowledge the distinction between these two fields but to also understand the benefit this will have on the well being of the general population. With FFS as an established field, research can be funded accordingly and new functional foods can be developed that can prevent or lessen the symptoms of disease. Through regular analysis and measurements through specific biomarkers, FFP can work alongside western medicine to combat disease and dysfunction. Finally, it is important that a major area that differs is the emphasis on quantity when it comes to FFS. Specific quantities must be outlined and followed in order for FFP to function as they are intended.Keywords: Functional Food Science, Food Science, Bioactive Compound, Biomarker, Functional Food Product, Foods for Specific Health Use

Functional Food Center’s vision on functional food definition and science in comparison to FDA’s health claim authorization and Japan’s Foods for Specified Health Uses

2020 ◽  
Vol 10 (11) ◽  
pp. 465
Author(s):  
Rie Sadohara ◽  
Danik Martirosyan
Keyword(s):  
Human Health ◽  
Bioactive Compounds ◽  
Functional Food ◽  
Functional Foods ◽  
Well Being ◽  
Vital Role ◽  
Food Science ◽  
Health Claim ◽  
Food Category ◽  
Definition Of

The aging population and skyrocketing medical costs are an urgent problem in some countries, which necessitates the prevention of diseases and postponement of disease progression with non-medical means. Functional foods are those that exhibit beneficial effects on human health and play a vital role in supporting part of normal diets. In order to produce functional foods with safe and effective active compounds, it is necessary to define functional foods and to identify the bioactive compounds, the mode(s) of action, and the proper daily dosage. Furthermore, functional foods should undergo a neutral evaluation by an independent organization to ensure only safe and effective products will be released to the market. Japan’s Foods for Specified Health Uses (FOSHU) approval system will be described in this review as an example in which individual functional foods are evaluated with numerous criteria by a governmental agency. Whilst the Food and Drug Administration (FDA) evaluates and authorizes health claim petitions, a definition of functional foods and a distinct functional food category are lacking in the U.S.. The Functional Food Center (FFC) has been supporting functional food scientists worldwide through research and the publishing of numerous educational materials on functional foods. Thus, the FFC and the Academic Society for Functional Foods and Bioactive Compounds (ASFFBC) can and are willing to help the FDA and other governmental agencies establish the category of functional foods and the field of functional food science, which needs to be highly collaborative and multidisciplinary. This review will also describe the current health claim authorization by the FDA and the FFC’s vision on the definition of functional foods, bioactive compounds, and the establishment of functional food science that will eventually contribute to human health and well-being in the US and across the globe.Keywords: functional food definition, functional foods, FOSHU, bioactive compounds, functional food science, health claim, foods for specified health uses

scholarly journals FFC’s Advancement of the Establishment of Functional Food Science

2020 ◽  
Vol 10 (8) ◽  
Author(s):  
Danik Martirosyan ◽  
Jack Liufu
Keyword(s):  
Functional Food ◽  
Functional Foods ◽  
Bioactive Compound ◽  
Good Health ◽  
The United States ◽  
Epidemiological Studies ◽  
Global Network ◽  
Food Science ◽  
Working Definition ◽  
The Government

The Functional Food Center (FFC) has previously defined functional food as foods which have scientifically-proven benefits toward improving general health and ameliorating the effects of chronic diseases. Given this useful working definition of functional food, it’s now imperative to delineate and establish a field of functional food science. Currently, there are no published articles on what functional food science is. Defining functional food science is necessary so that a legitimate field can be established and recognized by the government as well as a global network of researchers and scientists. In this way, appropriate funding and advancements can be made, and functional foods can make their way towards significantly improving the lives of people in the United States and also around the world, as is the goal. As a result of this need, functional food science will be defined as the process of preparing functional foods as well as a field intersecting the realms of health and medical treatment. In this sense, functional food science not only deals with preparing functional foods but also with the efficacy of their health benefits. More specifically, as sciences are often defined by their processes, functional food science can be defined as the comprehensive, aggregate, interdisciplinary, and collaborative processes of: establishing a target and finding a bioactive compound that enables that effect, finding the correlated measurable biomarker, running testing to find proper dosage and effectiveness, performing clinical trials to ensure efficacy, creating the functional food with an informative label, releasing to market and running epidemiological studies to verify it. Although this understanding and definition is nascent, this can be a starting ground for the FDA and other governmental bodies, as well as the scientific and functional food community, to develop a robust, extrapolatable, and useful outline of functional food science. With an established field of functional food science, functional foods can be researched, produced, and made official and trustworthy, so that there can be large positive impacts on public health, both in disease prevention and in maintenance of good health.

Making context matter: unraveling functional foods’ constructions by Tunisian consumers

2021 ◽  
Vol 24 (4) ◽  
pp. 470-496
Author(s):  
Saoussen Lakhdar ◽  
Fatma Smaoui
Keyword(s):  
Functional Food ◽  
Cultural Context ◽  
Functional Foods ◽  
Health Benefit ◽  
Well Being ◽  
Natural Setting ◽  
Mena Region ◽  
Lay Knowledge ◽  
Content Type ◽  
Health Related

Purpose This paper aims to explore the socio-cultural meanings of functional foods for Tunisian consumers and to understand how these meanings shape their preferences and practices in the particular context of a Middle-East and North African (MENA) region. Design/methodology/approach A constructivist perspective based on multi-qualitative methods was designed allowing data collection in a natural setting through focus groups interviews, individual in-depth interviews and projective techniques among Tunisian consumers. Findings Findings show the complexity and importance of conscious and unconscious non-health-related socio-cultural factors in the construction and acceptance of functional foods by the Tunisian consumer. Common sense knowledge, social environment and tradition shape the constructions and practices of functional foods. These factors may act as a shortcut to compensate for unhealthy behaviour and as a social marker to reflect trendiness and identity. Research limitations/implications The findings are specific to the Tunisian setting and may be not transferable to other settings. Practical implications The role of information is central in functional food acceptance. Communication on health effects should consider not only the formal nutritional health benefit but also lay knowledge. Social implications The findings of this research contribute in the government’s understanding of Tunisian’s constructions of health and well-being by suggesting that besides health motives, non-health-related factors such as lay knowledge, social influences and conspicuous consumption play an important role in functional foods choice. Originality/value This paper contributes to extend functional foods literature by exploring the complex interconnected conscious and unconscious socio-cultural constructions behind functional food choice. It contributes also to the understanding of the food consumer behaviour in the specific cultural context of the Arab-Muslim MENA region, an under investigated setting.

An Overview and Therapeutic Applications of Nutraceutical and Functional Foods

2016 ◽  
pp. 160-201
Author(s):  
Raj K. Keservani ◽  
Anil K. Sharma ◽  
Rajesh K. Kesharwani
Keyword(s):  
Health Care ◽  
Functional Food ◽  
Functional Foods ◽  
Health Benefit ◽  
Food Product ◽  
Good Health ◽  
Human Beings ◽  
Global Industry ◽  
Healthy Nutrition ◽  
Care Costs

Healthy nutrition is important for human beings for good health provided by global industry. Nutraceutical and functional food provide a prospect to reduce health care costs and improve the human health. Researchers carried out plenty of work for the preparation of nutraceutical and functional food product. This article also focused on recent advances on the nutraceutical and functional foods product on health benefits and their application in prevention of disease. Here we discussed about the health benefit of recently introduced nutraceutical and functional food products. With the modernised, competitive lifestyle and ever increasing stressful conditions this product is the need of the day.

An Overview and Therapeutic Applications of Nutraceutical and Functional Foods

2019 ◽  
pp. 125-166
Author(s):  
Raj K. Keservani ◽  
Anil K. Sharma ◽  
Rajesh K. Kesharwani
Keyword(s):  
Health Care ◽  
Functional Food ◽  
Functional Foods ◽  
Health Benefit ◽  
Food Product ◽  
Good Health ◽  
Human Beings ◽  
Global Industry ◽  
Healthy Nutrition ◽  
Care Costs

Healthy nutrition is important for human beings for good health provided by global industry. Nutraceutical and functional food provide a prospect to reduce health care costs and improve the human health. Researchers carried out plenty of work for the preparation of nutraceutical and functional food product. This article also focused on recent advances on the nutraceutical and functional foods product on health benefits and their application in prevention of disease. Here we discussed about the health benefit of recently introduced nutraceutical and functional food products. With the modernised, competitive lifestyle and ever increasing stressful conditions this product is the need of the day.

scholarly journals Can functional foods reduce the risk of disease? Advancement of functional food definition and steps to create functional food products

2021 ◽  
Vol 11 (5) ◽  
pp. 213
Author(s):  
Danik Martirosyan ◽  
Hunter Kanya ◽  
Camila Nadalet
Keyword(s):  
Functional Food ◽  
Functional Foods ◽  
Food Product ◽  
Food Products ◽  
Epidemiological Studies ◽  
Viral Diseases ◽  
Food Science ◽  
Current Definition ◽  
Food Center ◽  
Definition Of

The definition of functional foods (FFs) has been in development for many years by the Functional Food Scientists of the Functional Food Institute/Functional Food Center (FFC). The status of the FFC’s definition is currently unrecognized by the Food and Drug Administration (FDA),but recognition is important for the safe, uniform development and disbursement of functional food products (FFPs) that could improve the health of Americans and people around the world struggling with chronic and viral diseases. If functional foods were to be properly termed using the FFC’s current definition, they would be classified as a drug according to the FDA. Thus, the FFC is in communication with governmental representatives to determine the next steps for functional foods to be properly acknowledged. To that end, the FFC is revising its current definition of functional foods to fit a more accurate and encompassing idea of the nature of what functional foods do. This includes a shift to stressing how functional foods promote optimal health, reduce the risk of chronic/viral disease, and manage their symptoms.Additionally, the process of developing a functional food product must be standardized to ensure the safety of administering bioactive compounds as a health optimization tool. This process follows the methodology of functional food science, which is a potential new form of life science proposed by the Functional Food Center. Over time, the FFC has been developing the appropriate steps to create a functional food product, however, in this article, new steps are emphasized, such as epidemiological studies and after-market research—vital steps to ensuring the safest and most efficacious product is released to the public. Functional foods are not meant to take the place of conventional medicine. They can, however, be used in conjunction with Western medicine and serve as an aid to health optimization for people with chronic/viral diseases and prioritize the management of symptoms associated with those diseases.Keywords: functional foods, bioactive compounds, biomarkers, functional food science, functional food products, epidemiological studies

scholarly journals Integration of Functional and Traditional Food in Emerging Markets: Regulatory and Substantive Aspects of Yerba Mate and Quinoa

2016 ◽  
Vol 10 (1) ◽  
pp. 75-80
Author(s):  
Claudia Elena Gafare ◽  
Mauro Serafini ◽  
Giulia Lorenzoni ◽  
Dario Gregori
Keyword(s):  
Latin American ◽  
Functional Food ◽  
Functional Foods ◽  
Well Being ◽  
Health Improvement ◽  
Traditional Food ◽  
Yerba Mate ◽  
Future Directions ◽  
Latin American Countries

Given the rising cost of healthcare, the increase in life expectancy and the wish for a better quality of life, the request for foods and beverages producing a beneficial effect on health has increased worldwide. “Functional food” is a new concept and may play a key role in diseases’ prevention and management. Although its meaning is currently under definition, its role in global health improvement is growing constantly. This article aims at giving a description of existing legislation on functional food in South America, identifying future directions for health and marketing policies. Furthermore, authors provide a literature revision on two products widely consumed in Latin American countries: Yerba Mate and Quinoa. Thanks to their beneficial health effects in terms of disease prevention and promotion of well-being, they may be considered as functional foods with a potential key role in health care.

scholarly journals Characterization of Food Product Innovation Practices with Reference to Functional Food Product Development in Singapore

2017 ◽  
Vol 5 (2) ◽  
Author(s):  
Rao Sanaullah Khan ◽  
Saw Lin Kiat ◽  
John Mark Grigor
Keyword(s):  
Product Development ◽  
New Product Development ◽  
Functional Food ◽  
Product Innovation ◽  
Functional Foods ◽  
Food Product ◽  
New Product ◽  
Group 2 ◽  
Food Product Development ◽  
Group 1

Functional foods, being one of the major food categories of the global health and wellness market, are becoming a major focus of new product development (NPD) in the food industry. The development of functional foods is more complex than traditional food New Product Development (NPD), calling for a concerted effort from researchers and NPD experts to explore and understand the functional food product development (FFPD) process in more detail.  The current research in this field has reported that there is a need to evolve from a traditional NPD approach, towards an integrative and innovative approach involving cooperative networks and techniques of commercialization. However, there is little practical evidence on how much progress has been made to date.  Therefore, this research was designed to investigate the food product innovation process of food manufacturing in the Asia-Pacific region (Singapore) with reference to functional foods development. Results report on a comparative account of NPD practices between registered Singapore food companies that are doing some sort of functional food development (Group 1) and those that are not (Group 2). A significant difference (P<0.05) in the aims and mode of NPD between Group 1 and Group was observed. Further it was observed that food companies in Group 1 have significantly (P<0.05) more diverse external collaborations with broad aims to collaborate, in comparison with food companies in Group 2.  This is a positive step toward developing an external resource base, which is essential in developing functional foods. This attitude should be encouraged in future innovation polices as being critical to value-added food product innovations in Singapore.  Apart from these differences, food companies are still pursuing a traditional NPD approach (independent and closed NPD); with loose Intellectual Property protection practices irrespective of type of innovation activity. There is a need to create awareness among the stakeholders about the factors needed for developing unique and inimitable resources, and dynamic capabilities in food manufacturing. 

scholarly journals Consumers’ Requirements for Functional Foods

2019 ◽  
Vol 76 (2) ◽  
pp. 138
Author(s):  
Corina MAXIM ◽  
Anca FĂRCAȘ ◽  
Dan Cristian VODNAR ◽  
Maria TOFANĂ ◽  
Sonia SOCACI
Keyword(s):  
Chronic Disease ◽  
Food Consumption ◽  
Functional Food ◽  
Nutrient Intake ◽  
Scientific Community ◽  
Functional Foods ◽  
Health Benefit ◽  
Rural And Urban ◽  
Rural And Urban Area ◽  
Different Levels

Although there is still no legal definition, functional foods are considered by the scientific community as providing additional benefits beyond the general benefits of nutrient intake and satisfaction of hunger. The bioactive compounds present in these products should provide a scientifically proven health benefit for the prevention, management or treatment of chronic disease. The aim of the present study was to investigate the consumers’ awareness, knowledge and interest for functional food consumption. The study was conducted on 120 respondents that answered a 16-questionaire distributed online. The participants were adults from rural and urban area, with different levels of education. The data collected from the respondents showed that women are more aware and interested in functional foods than the male respondents. Only 15% of the participants said that they do not know the meaning of the term “functional foods”. This study has shown that the knowledge and interest of consumers’ for the functional foods is influenced by factors such as gender, age, education or income level. The prices together with the sensorial and health benefits were among the decisive factors.

Consumers’ perception of amaranth in Mexico

2019 ◽  
Vol 121 (6) ◽  
pp. 1190-1202 ◽  
Author(s):  
Edgar Rojas-Rivas ◽  
Angélica Espinoza-Ortega ◽  
Humberto Thomé-Ortiz ◽  
Sergio Moctezuma-Pérez
Keyword(s):  
Functional Food ◽  
Functional Foods ◽  
Word Association ◽  
Well Being ◽  
Health Issues ◽  
Healthy Foods ◽  
Traditional Foods ◽  
Content Type ◽  
Socioeconomic Changes ◽  
Gender And Age

Purpose Demographic and socioeconomic changes, and health issues, promote interest in emerging countries for healthy foods, taking traditional foods under the perspective of functional foods. Amaranth has moved from local to a wider consumption as a functional food. The purpose of this paper is to identify consumers’ perception about amaranth and its relation to consumption motives. Design/methodology/approach A questionnaire was applied to 610 respondents, and free word association determined their perception about amaranth through categories. Cluster analysis identified groups of consumers according to their motives for consumption. Global χ2 and correspondence analysis related consumers’ perceptions in the groups were identified. Findings A total of 16 word categories reflected consumers’ perception about amaranth. Most mentioned were: Traditional product, Hedonism and Health and well-being. Three groups showed significant differences regarding motives of consumption. It is concluded that perceptions about amaranth are closely linked to the motives of consumption. Perceptions of health benefits are related to motives for health issues and taste. There is a group that still consumes amaranth perceived as a traditional food. Practical implications As a functional food, these results could be useful to promote amaranth from its perception as healthy. Producers might develop products based on amaranth that meet perceptions considering gender and age in Mexico and other emergent countries. Originality/value This work contributes knowledge to international research that analyses traditional foods as functional foods and consumer perceptions on these. It is a first approach to identify perceptions of Mexican consumers towards amaranth as a traditional and a functional food.

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