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.”
KeywordsPlacebo Cholesterol Carbohydrate Osteoporosis Fluoride
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