Functional foods are defined as foods and food components that provide a health benefit beyond basic nutrition (for the intended population). Examples may include conventional foods; fortified, enriched or enhanced foods; and dietary supplements. These substances provide essential nutrients often beyond quantities necessary for normal maintenance, growth, and development, and/or other biologically active components that impart health benefits or desirable physiological effects.
Technological Centre for Nutrition and Health (CTNS), Spain offers services such as, validation of functional foods, from selecting the most appropriate ingredient to evaluating the biological efficacy of the functional food, complying with European Regulation 1924/2006.
The market for Nutraceutical exports to US and Europe is estimated at $75 billion by 2013.
Recognizing the tremendous health benefits offered by functional foods, the Institute of Food Technologists commissioned an expert panel to review the available scientific literature related to functional food development. The panel’s report is divided into nine sections: Definitions, Introduction, Food and Genes, Current Legal Standards, Scientific Standards, Policy Limitations, Bringing Functional Foods to Market, Role of Research, and Conclusions. Copies of the report are available at www.ift.org.
Technological Centre for Nutrition and Health (CTNS), Spain offers services such as, validation of functional foods, from selecting the most appropriate ingredient to evaluating the biological efficacy of the functional food, complying with European Regulation 1924/2006.
The market for Nutraceutical exports to US and Europe is estimated at $75 billion by 2013.
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