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The Food Industry’s Role in Functional Foods

  • Adolph S. Clausi

Abstract

As the food industry prepares itself for the challenges of the ’90s and beyond into the twenty-first century, one hears much about a new class of foods that purport to represent an important opportunity for the food industry. These are the “functional foods.” They are also referred to as “designer foods,” or “nutraceuticals,” “better-for-you” foods, or sometimes with the very unpretentious name of “super foods.”

Keywords

Food Industry Functional Food Health Claim Regulatory Reform Dental Erosion 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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References

  1. Anon. 1982. A proposed food safety evaluation process. Food Safety Council, June.Google Scholar
  2. Anon. 1991. The nutraceutical initiative. A proposal for economic and regulatory reform. The Foundation for Innovation in Medicine, pp. 1–40. December.Google Scholar
  3. Anon. 1992. Medical foods. A scientific status summary. Institute of Food Technologists. April.Google Scholar
  4. Anon. 1992a. General comments on the use of health claims. Council for Responsible Nutrition. June.Google Scholar
  5. Weiss, R. 1992. Storm rages over nutrition labels for foods. The New York Times, March 25.Google Scholar

Copyright information

© Springer Science+Business Media Dordrecht 1994

Authors and Affiliations

  • Adolph S. Clausi

There are no affiliations available

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