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Japan is the only nation that has largely defined functional food1998
According to the National Academy of Sciences Food and Nutrition Board
functional foods is defined as any modified food or food ingredient that may
provide a health benefit beyond the traditional nutrients it contains(M. Hasler,
2002).
Functional food is a food that is given an additional function often one related to
health promotion by adding new ingredients or more of existing ingredients
(Maurice Doyon &JoAnne Labrecque, 2008).
History Growth in Functional Food
Nutrition science first emerged in the 1800s, later than even the idea of diet.
This new branch of science combined food knowledge with health and human
physiology. As the field of nutrition advanced, scientists could isolate and identify
nutrients needed for human survival and growth.
Beginning in the 1970s, scientists went so far as to recommend daily amounts of
nutrients in order to support human health. These came in the form of
recommended daily allowances (RDAs) and reference nutrition intakes (RNIs),
dietary guidelines, and food guides.
Japan is often credited with creating the term functional food in the late 1980s.
In 1980s, concept of functional foods was developed by Japan when faced with
escalating health care cost.
In the late 1980s, functional foods was initiated as a marketing term in Japan
and is used to describe foods fortified with ingredients capable of producing
health benefits (Christidis , Tsoulfa, Varagunam, & Babatzimopoulou, 2011).
Regulatory system to approve certain foods with health benefits documented by
the Ministry of Health and Welfare to improving the health of the nation's aging
population (M. Hasler, 2002). In 1990s, a functional food was introduced on the
market in the US and after that, there are scientific papers about consumers
attitudes (Markovina, Cacic, Kljusuric, & Kovacic, 2011).
impressions and perceived need of functional foods, Appetite, Vol. 53 No. 1, pp.
34-43.
M. Hasler, C. (2002). Functional Food: Benefits, Concerns and Challenges-A
Position Paper from the American Council on Science and Health. The Journal of
Nutrition, 132(12), 3772-3781.
Markovina, J., Cacic, J., Kljusuric, J. G., & Kovacic, D. (2011). Young Consumers
Perception of Functional Foods in Croatia. British Food Journal, 113(1), 7 - 16.
Nordstrom, K. and Bistrom, M. (2002), Emergence of a dominant design in
probiotic functional food development, British Food Journal, Vol. 104 No. 9, pp.
713-23.
Stanton, Emms, & Sia. (2011). Malaysia's Market for Functional Foods,
Nutraceuticals and Organic Foods. An Introduction for Canadian Producers and
Exporters. Counsellor and Regional Agri-Food Trade Commissioner, South East
Asia.