Functional food development: concept to reality

Functional food development involves several distinct stages from concept to successful market implementation. The objective of the present review is to define processes involved at each of these stages commencing with translation of an essential concept into an acceptable, marketable prototype. Suc...

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Bibliographic Details
Published in:Trends in food science & technology 2007-01, Vol.18 (7), p.387-390
Main Authors: Jones, Peter J., Jew, Stephanie
Format: Article
Language:English
Subjects:
Biological and medical sciences
consumer acceptance
food acceptability
Food industries
food processing
food processing quality
food safety
Fundamental and applied biological sciences. Psychology
health foods
marketable
marketing
new products
novel foods
processing stages
product development
prototypes
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Summary:Functional food development involves several distinct stages from concept to successful market implementation. The objective of the present review is to define processes involved at each of these stages commencing with translation of an essential concept into an acceptable, marketable prototype. Such prototypes then require assessment for efficacy and safety through animal and human proof-of-concept testing. Publication of efficacy and safety data enhance the credibility for functional food products which translates into improved consumer awareness, which also forms the basis for regulatory approval and health claim development. Consumer acceptance and provision of health claims result in improved market penetration of functional food entities, which in itself spurs initiatives for creation of new products in the same cycle.
ISSN:0924-2244
1879-3053
DOI:10.1016/j.tifs.2007.03.008