FUNCTIONAL FOODS: TRENDS AND DEVELOPMENT OF THE GLOBAL MARKET
Main Article Content
Keywords
Consumers, consumption trends, functional foods, health benefits, market.
Abstract
In the functional foods market, the products targeting health and mental well-being have prompted the food industry to increase research and development of these new foods.
Despite the uncertainties of existing regulations, outlining the context of a rapidly expanding market in main countries.
This paper provides an overview of the current situation of the global market of functional foods. The objective of this analysis is to determine whether, and in what way, the field of functional foods can actually be an opportunity both for food companies, in terms of economic benefit, and for consumers, as an opportunity healthy products.
References
Agriculture and Agri-Food Canada. 2011. Health and Wellness Trends in China. Market Indicator Report.
Agriculture and Agri-Food Canada. 2012. Fortified/Functional Foods and Beverages in Mexico. International Markets Bureau. Market indicator report.
Agriculture and Agri-Food Canada. 2013. Fortified/Functional Foods and Beverages in Brazil. International Markets Bureau. Market indicator report.
Annunziata A. and Pascale P. 2009. Consumers' behaviors and attitudes toward healthy food products: The case of Organic and Functional foods. 113th EAAE Seminar “A resilient European food industry and food chain in a challenging world”. Chania, Crete, Greece.
Annunziata A. and Vecchio R. 2012. Consumer perception of functional foods: A conjoint analysis with probiotics. Food Qual. Prefer., 28: 348-355.
Arai S. 2000. Functional food science in Japan: State of the art. BioFactors, 13-16.
Arai S. 2001. Bioscience. Biotechnol. Biochem., 65 (1): 1-13.
Arai S. and Morinaga Y. 2002. Bioscience. Biotechnol. Biochem., 66: 2017-2029.
Arvanitoyannis I.S. and Van Houwelingen-Koukaliaroglou M. 2005. Functional Foods: A Survey of Health Claims, Pros and Cons, and Current Legislation. Crit. Rev. Food Sci., 45 (5): 385-404.
Bech-Larsen T. and Scholderer J. 2007. Functional foods in Europe: consumer research, market experiences and regulatory aspects. Trends Food Sci. Tech., 18: 231-234.
Bleiel J. 2010. Functional foods from the perspective of the consumer: How to make it a success? Int. Dairy J., 20: 303-306.
Bonanno A. 2012. Some like it healthy: demand for functional and conventional yogurts in the Italian market. Agribusiness: an International Journal, 28 (1): 67-85.
Bröring S. 2010. Consumer Awareness of Health Ingredients - Walking the Fine Line of Innovation Between Food and Drugs. CHEManager Europe, 11-12, 5.
Cairncross F. 1997. The Death of Distance. Harvard University Press, Cambridge, MA.
Carrillo E., Prado-Gascó V., Fiszman S. and Varela P. 2013. Why buying functional foods? Understanding spending behavior through structural equation modelling. Food Res. Int., 50: 361-368.
Castellini A., Canavari M. and Pirazzoli C. 2002. Functional foods in the European Union: an overview of the sector's main issues. Working Paper number 02-12. Paper presented at 8th Joint Conference on Food, Agriculture and the Environment, Red Cedar Lake, Wisconsin.
Datamonitor. 2004. Global nutraceuticals, industry profile. Reference Code: 0104-1759. November.
Day L., Seymour R.B., Pitts K.F., Konczak I. And Lundin L. 2009. Incorporation of functional ingredients into foods. Trends Food Sci. Tech., 20: 388-395.
De Barcellos M.D. and Lionello R.L. 2011. Consumer markets for functional food in South Brazil. International Journal on Food System Dynamics, 2 (2): 126-144.
Di Mattia C., Sacchetti G., Seghetti L., Piva A. and Mastrocola D. 2007. “Vino cotto” compo-sition and antioxidant activity as affected by non enzymatic browning. Ital. J. Food Sci., 4 (19): 413-424.
Di Pasquale J., Adinolfi F. and Capitanio F. 2011. Analysis of Consumer Attitudes and Consumers’ Willingness to Pay for Functional Foods. International Journal Food System Dynamics, 2 (2): 181-193.
EFSA. 2012. http://www.efsa.europa.eu/en/nda/ndaguidelines.htm.
Euromonitor. 2007. Demographic transformation in Brazil. Country Sector Briefing.
Euromonitor. 2010a. Cardiovascular health: A key area of functional food and drinks development. London, Euromonitor International.
Euromonitor. 2010b. Navigating wellbeing: today and tomorrow in functional food and drinks-world. Euromonitor International.
Euromonitor. 2012. Consumer Lifestyles in Brazil. Euromonitor International.
Euromonitor. 2013. http://www.portal.euromonitor.com/portal/default.aspx.
European Parliament and Council of Europe. 2001. Directive 2000/13/EC of the European Parliament and of the Council of 20 March 2000 on the approximation of the laws of the Member States relating to the labelling, presentation and advertising of food stuffs for sale to the ultimate consumer. Official Journal of the European Union. L 109. Office for Official Publications of the European Communities: Luxembourg.
European Parliament and Council of Europe. 2006. Regulation (EC) No 1924/2006 of 20 December 2006 on nutrition and health claims made on foods. Official Journal of the European Union. L 404. Office for Official Publications of the European Communities: Luxembourg.
FAO. 2007. Report on Functional Foods, November.
Forman C., Ghose A. and Goldfarb A. 2009. Competition Between Local and Electronic Markets. How the Benefit of Buying Online Depends on Where You Live. Manage. Sci., 55: 47-57.
Hasler C.M. 1998. Scientific status summary. Functional Foods: Their Role in Disease Prevention and Health Promotion. Food Technol., 52: 63-70.
Hawkes C. 2004. Nutrition labels and health claims. The global regulatory environment. World Health Organization, 1-88.
Hilliam M. 1998. The Market for Functional Foods. Int. Dairy J., 8 (5): 349-353.
Hilliam M. 2000. Functional food - How big is the market? The World of Food Ingredients, 12: 50-52.
Jerger C. 2012. Brazil’s Food and Beverage Market. Osec. Business Network Switzerland.
Jones P.J. and Jew S. 2007. Functional food development: concept to reality. Trends Food Sci. Tech., 18: 387-390.
Just-food. 2007. Global market review of functional foods: forecasts to 2012. Bromsgrove: Aroq Limited. http://www.just-food.com/store/product.aspx?id=44028&lk=pop.
Katan M.B. and De Roos N.M. 2004. Promises and problems of functional foods. Crit. Rev. Food Sci., 44: 369-77.
Keservani R.K., Kesharwani R.K., Vyas N., Jain S., Raghuvanshi R. and Sharma A.K. 2010. Nutraceutical and functional food as future food: A review. Der Pharmacia Lettre, 2 (1): 106-116.
Khan R.S., Grigor J., Winger R. and Win A. 2013. Functional food product development and Opportunities and challenges for food manufacturers. Trends Food Sci. Tech., 30: 27-37.
Kotilainen L., Rajalahti R., Ragasa C. and Pehu E. 2006. Health Enhancing Foods. Opportunities for Strengthening the Sector in Developing Countries. Agriculture and Rural Development. The World Bank. Discussion Paper 30.
Larue B., West G.E., Gendron C. and Lambert R. 2004. Consumer response to functional foods produced by conventional, organic or genetic manipulation. Agribusiness, 20 (2): 155-166.
Manzocco L., Calligaris S., Mastrocola D., Nicoli M.C. and Lerici C.R. 2000. Review of nonenzymatic browning and antioxidant capacity in processed foods. Trends Food Sci. Tech., 11: 340-346.
McKinsey-IFAMA Agribusiness & Food Survey. 2012. Ag2020: Growth Opportunities and Investment Themes. Discussion document, April.
Menrad K. 2003. Market and marketing of functional food in Europe. J. Food Eng., 56: 181-188.
Milner J.A. 2000. Functional foods: the US perspective. Am. J. Clin. Nutr., 71 (suppl): 1654S-9S.
Mintel International. 2013. Consumer Attitudes towards Functional Food and Drink. http://store.mintel.com/consumer-attitudes-towards-functional-food-and-drink-uk-february.
Nielsen. 2009. Federalimentare. L’industria alimentare italiana e gli alimenti funzionali. Mercato e tendenze.
Richardson D.P., Affertsholt T., Asp N.G., Bruce A., Grossklaus R., Howlett J., Pannemans D., Ross R., Verhagen H. and Viechtbauer V. 2003. PASSCLAIM – Synthesis and review of existing processes. Eur. J. Nutr., 42 (1): 96-111.
Siró I., Kápolna E., Kápolna B. and Lugasi A. 2008. Functional food. Product development, marketing and consumer acceptance. A review. Appetite, 51: 456-467.
Sloan E. 2002. The top 10 functional food trends. The next generation. Food Technol., 56: 32-57.
Stein A.J. and Rodríguez-Cerezo E. 2008. Functional food in the European Union. Scientific and Technical Research series. Joint Research Centre – Institute for Prospective Technological Studies.
Szakály Z., Szente V., Kövér G., Polereczki Z. and Szigeti O. 2012. The influence of lifestyle on health behavior and preference for functional foods. Appetite, 58: 406-413.
Urala N. and Lahteenmaki L. 2004. Attitudes behind consumer’s willingness to use functional foods. Food Qual. Prefer., 15: 793-803.
Urala N. and Lahteenmaki L. 2007. Consumers changing attitudes towards functional foods. Food Quality and Preference, 18: 1-12.
Verbeke W. 2008. Impact of communication on consumers’ food choices. Proceedings of the Nutrition Society, 67: 281-288.
Verhagen H., Vos E., Francl S., Heinonen M. and Loveren H. 2010. Status of nutrition and health claims in Europe. Arch. Biochem. Biophys., 501: 6-15.
Williams M., Pehu E. and Ragasa C. 2006. Functional Foods: Opportunities and Challenges for Development Countries. Agricultural and Rural Development. Note of the World Bank, 19: 1-4.
Agriculture and Agri-Food Canada. 2012. Fortified/Functional Foods and Beverages in Mexico. International Markets Bureau. Market indicator report.
Agriculture and Agri-Food Canada. 2013. Fortified/Functional Foods and Beverages in Brazil. International Markets Bureau. Market indicator report.
Annunziata A. and Pascale P. 2009. Consumers' behaviors and attitudes toward healthy food products: The case of Organic and Functional foods. 113th EAAE Seminar “A resilient European food industry and food chain in a challenging world”. Chania, Crete, Greece.
Annunziata A. and Vecchio R. 2012. Consumer perception of functional foods: A conjoint analysis with probiotics. Food Qual. Prefer., 28: 348-355.
Arai S. 2000. Functional food science in Japan: State of the art. BioFactors, 13-16.
Arai S. 2001. Bioscience. Biotechnol. Biochem., 65 (1): 1-13.
Arai S. and Morinaga Y. 2002. Bioscience. Biotechnol. Biochem., 66: 2017-2029.
Arvanitoyannis I.S. and Van Houwelingen-Koukaliaroglou M. 2005. Functional Foods: A Survey of Health Claims, Pros and Cons, and Current Legislation. Crit. Rev. Food Sci., 45 (5): 385-404.
Bech-Larsen T. and Scholderer J. 2007. Functional foods in Europe: consumer research, market experiences and regulatory aspects. Trends Food Sci. Tech., 18: 231-234.
Bleiel J. 2010. Functional foods from the perspective of the consumer: How to make it a success? Int. Dairy J., 20: 303-306.
Bonanno A. 2012. Some like it healthy: demand for functional and conventional yogurts in the Italian market. Agribusiness: an International Journal, 28 (1): 67-85.
Bröring S. 2010. Consumer Awareness of Health Ingredients - Walking the Fine Line of Innovation Between Food and Drugs. CHEManager Europe, 11-12, 5.
Cairncross F. 1997. The Death of Distance. Harvard University Press, Cambridge, MA.
Carrillo E., Prado-Gascó V., Fiszman S. and Varela P. 2013. Why buying functional foods? Understanding spending behavior through structural equation modelling. Food Res. Int., 50: 361-368.
Castellini A., Canavari M. and Pirazzoli C. 2002. Functional foods in the European Union: an overview of the sector's main issues. Working Paper number 02-12. Paper presented at 8th Joint Conference on Food, Agriculture and the Environment, Red Cedar Lake, Wisconsin.
Datamonitor. 2004. Global nutraceuticals, industry profile. Reference Code: 0104-1759. November.
Day L., Seymour R.B., Pitts K.F., Konczak I. And Lundin L. 2009. Incorporation of functional ingredients into foods. Trends Food Sci. Tech., 20: 388-395.
De Barcellos M.D. and Lionello R.L. 2011. Consumer markets for functional food in South Brazil. International Journal on Food System Dynamics, 2 (2): 126-144.
Di Mattia C., Sacchetti G., Seghetti L., Piva A. and Mastrocola D. 2007. “Vino cotto” compo-sition and antioxidant activity as affected by non enzymatic browning. Ital. J. Food Sci., 4 (19): 413-424.
Di Pasquale J., Adinolfi F. and Capitanio F. 2011. Analysis of Consumer Attitudes and Consumers’ Willingness to Pay for Functional Foods. International Journal Food System Dynamics, 2 (2): 181-193.
EFSA. 2012. http://www.efsa.europa.eu/en/nda/ndaguidelines.htm.
Euromonitor. 2007. Demographic transformation in Brazil. Country Sector Briefing.
Euromonitor. 2010a. Cardiovascular health: A key area of functional food and drinks development. London, Euromonitor International.
Euromonitor. 2010b. Navigating wellbeing: today and tomorrow in functional food and drinks-world. Euromonitor International.
Euromonitor. 2012. Consumer Lifestyles in Brazil. Euromonitor International.
Euromonitor. 2013. http://www.portal.euromonitor.com/portal/default.aspx.
European Parliament and Council of Europe. 2001. Directive 2000/13/EC of the European Parliament and of the Council of 20 March 2000 on the approximation of the laws of the Member States relating to the labelling, presentation and advertising of food stuffs for sale to the ultimate consumer. Official Journal of the European Union. L 109. Office for Official Publications of the European Communities: Luxembourg.
European Parliament and Council of Europe. 2006. Regulation (EC) No 1924/2006 of 20 December 2006 on nutrition and health claims made on foods. Official Journal of the European Union. L 404. Office for Official Publications of the European Communities: Luxembourg.
FAO. 2007. Report on Functional Foods, November.
Forman C., Ghose A. and Goldfarb A. 2009. Competition Between Local and Electronic Markets. How the Benefit of Buying Online Depends on Where You Live. Manage. Sci., 55: 47-57.
Hasler C.M. 1998. Scientific status summary. Functional Foods: Their Role in Disease Prevention and Health Promotion. Food Technol., 52: 63-70.
Hawkes C. 2004. Nutrition labels and health claims. The global regulatory environment. World Health Organization, 1-88.
Hilliam M. 1998. The Market for Functional Foods. Int. Dairy J., 8 (5): 349-353.
Hilliam M. 2000. Functional food - How big is the market? The World of Food Ingredients, 12: 50-52.
Jerger C. 2012. Brazil’s Food and Beverage Market. Osec. Business Network Switzerland.
Jones P.J. and Jew S. 2007. Functional food development: concept to reality. Trends Food Sci. Tech., 18: 387-390.
Just-food. 2007. Global market review of functional foods: forecasts to 2012. Bromsgrove: Aroq Limited. http://www.just-food.com/store/product.aspx?id=44028&lk=pop.
Katan M.B. and De Roos N.M. 2004. Promises and problems of functional foods. Crit. Rev. Food Sci., 44: 369-77.
Keservani R.K., Kesharwani R.K., Vyas N., Jain S., Raghuvanshi R. and Sharma A.K. 2010. Nutraceutical and functional food as future food: A review. Der Pharmacia Lettre, 2 (1): 106-116.
Khan R.S., Grigor J., Winger R. and Win A. 2013. Functional food product development and Opportunities and challenges for food manufacturers. Trends Food Sci. Tech., 30: 27-37.
Kotilainen L., Rajalahti R., Ragasa C. and Pehu E. 2006. Health Enhancing Foods. Opportunities for Strengthening the Sector in Developing Countries. Agriculture and Rural Development. The World Bank. Discussion Paper 30.
Larue B., West G.E., Gendron C. and Lambert R. 2004. Consumer response to functional foods produced by conventional, organic or genetic manipulation. Agribusiness, 20 (2): 155-166.
Manzocco L., Calligaris S., Mastrocola D., Nicoli M.C. and Lerici C.R. 2000. Review of nonenzymatic browning and antioxidant capacity in processed foods. Trends Food Sci. Tech., 11: 340-346.
McKinsey-IFAMA Agribusiness & Food Survey. 2012. Ag2020: Growth Opportunities and Investment Themes. Discussion document, April.
Menrad K. 2003. Market and marketing of functional food in Europe. J. Food Eng., 56: 181-188.
Milner J.A. 2000. Functional foods: the US perspective. Am. J. Clin. Nutr., 71 (suppl): 1654S-9S.
Mintel International. 2013. Consumer Attitudes towards Functional Food and Drink. http://store.mintel.com/consumer-attitudes-towards-functional-food-and-drink-uk-february.
Nielsen. 2009. Federalimentare. L’industria alimentare italiana e gli alimenti funzionali. Mercato e tendenze.
Richardson D.P., Affertsholt T., Asp N.G., Bruce A., Grossklaus R., Howlett J., Pannemans D., Ross R., Verhagen H. and Viechtbauer V. 2003. PASSCLAIM – Synthesis and review of existing processes. Eur. J. Nutr., 42 (1): 96-111.
Siró I., Kápolna E., Kápolna B. and Lugasi A. 2008. Functional food. Product development, marketing and consumer acceptance. A review. Appetite, 51: 456-467.
Sloan E. 2002. The top 10 functional food trends. The next generation. Food Technol., 56: 32-57.
Stein A.J. and Rodríguez-Cerezo E. 2008. Functional food in the European Union. Scientific and Technical Research series. Joint Research Centre – Institute for Prospective Technological Studies.
Szakály Z., Szente V., Kövér G., Polereczki Z. and Szigeti O. 2012. The influence of lifestyle on health behavior and preference for functional foods. Appetite, 58: 406-413.
Urala N. and Lahteenmaki L. 2004. Attitudes behind consumer’s willingness to use functional foods. Food Qual. Prefer., 15: 793-803.
Urala N. and Lahteenmaki L. 2007. Consumers changing attitudes towards functional foods. Food Quality and Preference, 18: 1-12.
Verbeke W. 2008. Impact of communication on consumers’ food choices. Proceedings of the Nutrition Society, 67: 281-288.
Verhagen H., Vos E., Francl S., Heinonen M. and Loveren H. 2010. Status of nutrition and health claims in Europe. Arch. Biochem. Biophys., 501: 6-15.
Williams M., Pehu E. and Ragasa C. 2006. Functional Foods: Opportunities and Challenges for Development Countries. Agricultural and Rural Development. Note of the World Bank, 19: 1-4.
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Published
Jan 21, 2016
Article Details
How to Cite
Vicentini, A., Liberatore, L., & Mastrocola, D. (2016). FUNCTIONAL FOODS: TRENDS AND DEVELOPMENT OF THE GLOBAL MARKET. Italian Journal of Food Science, 28(2), 338-351. https://doi.org/10.14674/1120-1770/ijfs.v211
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Author Biographies
Assia Vicentini, University of Teramo
Department of Food Science
Ph.D.
Lolita Liberatore, University of “G. d’Annunzio” Chieti-Pescara
Department of Economics
Researcher
Dino Mastrocola, University of Teramo
Department of Food Science
Professor
How to Cite
Vicentini, A., Liberatore, L., & Mastrocola, D. (2016). FUNCTIONAL FOODS: TRENDS AND DEVELOPMENT OF THE GLOBAL MARKET. Italian Journal of Food Science, 28(2), 338-351. https://doi.org/10.14674/1120-1770/ijfs.v211