Functional foods.

Abstract

The concept of functional foods containing specific physiologically active components originated in Japan as a means of improving the health of the nation and thus, reducing the drain on the economy caused by escalating health costs. Some aspects of the Japanese physiologically functional foods programme will be discussed. There is a growing interest in this area from food manufacturers both in Europe and the USA, and a few functional food products are appearing on the market. It is likely that there will be competition between the food industry and the pharmaceutical industry in the grey area of overlapping interest. The regulatory aspects concerning functional foods have yet to be satisfactorily resolved, both in Europe and the USA, but consumer pressure promises to accelerate the incorporation of the concept of functional foods into western food regulations. There are early indications that in Europe, consumer perception of the benefits of functional foods compared to normal foods will not be the same as in Japan, nor will the consumer be as receptive. Some consumer groups question the necessity of such foods from a health point of view and see the concept rather as a marketing tool. We are likely to see a number of foods for which anti-carcinogenic and other well defined properties are likely to be claimed. The active components will be present in the raw materials or produced or enhanced by the manufacturing process.