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.”
KeywordsFood Industry Functional Food Health Claim Regulatory Reform Dental Erosion
Unable to display preview. Download preview PDF.
- Anon. 1982. A proposed food safety evaluation process. Food Safety Council, June.Google Scholar
- Anon. 1991. The nutraceutical initiative. A proposal for economic and regulatory reform. The Foundation for Innovation in Medicine, pp. 1–40. December.Google Scholar
- Anon. 1992. Medical foods. A scientific status summary. Institute of Food Technologists. April.Google Scholar
- Anon. 1992a. General comments on the use of health claims. Council for Responsible Nutrition. June.Google Scholar
- Weiss, R. 1992. Storm rages over nutrition labels for foods. The New York Times, March 25.Google Scholar