Results 281 to 290 of about 185,356 (314)
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British Food Journal, 1994
Functional foods comprise a wide range of foodstuffs which are generally specially designed or reformulated to meet the needs of individuals who are going to put special demands on their physical capabilities. Functional foods must comply with general food law and food‐labelling requirements.
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Functional foods comprise a wide range of foodstuffs which are generally specially designed or reformulated to meet the needs of individuals who are going to put special demands on their physical capabilities. Functional foods must comply with general food law and food‐labelling requirements.
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Functional Foods: Foods of the Future?
Nutrition & Food Science, 1993Reviews a conference on functional foods organized by International Business Communications, London, UK, 22 February 1993. Reports on the development of the concept of functional foods in Japan and its recent up‐take in the West. Lists potential ingredients which are being, or could be, included in functional foods with the express purpose of providing
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Functional Foods and the Food Industry
Journal of Nutraceuticals, Functional & Medical Foods, 1997Abstract Over the past decade, media attention to the health-nutrition link, and demographic, economic, and social trends have sparked increased consumer, public, and private sector interest and belief in healthy foods. The profile functional food consumer represents an identifiable market segment with characteristic beliefs, concerns and goals ...
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The Struggle over Functional Foods: Justice and the Social Meaning of Functional Foods
Journal of Agricultural and Environmental Ethics, 2002The social and scientific debate overfunctional foods has two focal points: one isthe issue of the reliability andtrustworthiness of the claims connected withfunctional foods. You don't have to be asuspicious person to be skeptical vis-a-visthe rather exorbitant claims of most functionalfoods.
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Consumer Acceptance toward Functional Foods: A Scoping Review
International Journal of Environmental Research and Public Health, 2022Matt Baker, Peng Lu, Jean A Parrella
exaly
FUNCTIONAL FOODS: CHALLENGES FOR PLANT FOOD DEVELOPMENT
1999Poutanen, Kaisa +3 more
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Attitudes behind consumers' willingness to use functional foods
Food Quality and Preference, 2004Liisa Lähteenmäki
exaly