Market-oriented methodologies that integrate the consumer into the functional foods new product development process: Part 1 contemporary approaches

Bogue, Joe; Repar, Lana

doi:10.1016/b978-0-12-821408-4.00002-x

Cited by 5 publications

References 19 publications

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The road ahead for functional foods: Promising opportunities amidst industry challenges

Rashidinejad

2024

Future Postharvest and Food

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In the dynamic field of nutrition science, functional foods have carved a significant niche. These foods, which offer more than just basic nutrition, are fortified with bioactive compounds such as antioxidants (e.g., phenolic compounds, carotenoids, omega-3 fatty acids, some vitamins) that confer health-promoting and disease-preventing properties (Barik et al., 2022;Khan et al., 2013). The concept of functional foods amalgamates principles from food science, nutrition, and pharmacology, thereby offering a comprehensive approach to health and well-being (Granato et al., 2020).The rise in interest in functional foods is driven by a shift in consumer preference toward natural and health-enhancing products (Baker et al., 2022a;Topolska et al., 2021). As societies become increasingly health-conscious, there is a burgeoning demand for foods that can enhance health, boost performance, and mitigate the risk of disease. This trend is mirrored in the rapid expansion of the functional foods market, which is projected to witness substantial growth in the coming years (Vergari et al., 2010). However, the journey of functional foods from laboratory to market is laden with challenges. These encompass the technical issues related to the stability and bioavailability of bioactive compounds, regulatory hurdles, and consumer acceptance/trust. Despite these challenges, the potential of functional foods in the realm of nutrition (e.g., personalized nutrition) and the delivery of bioactive compounds (e.g., phenolic compounds) and bioactive microorganisms (e.g., probiotics) is vast (Ahluwalia, 2021;Gupta et al., 2020).

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