Functional Foods: Opportunities and Challenges

Recognizing the tremendous health benefits offered by functional foods, the Institute of Food Technologists commissioned an expert panel to review the available scientific literature related to functional food development.

The panel's report is divided into nine sections: Definitions, Introduction, Food and Genes, Current Legal Standards, Scientific Standards, Policy Limitations, Bringing Functional Foods to Market, Role of Research, and Conclusions.

This report was officially released in its entirety on March 24, 2005, at a press conference in Washington, D.C. 

Watch a webcast of the press conference.

Definitions
Introduction
Food and Genes 
Health Claims
Scientific Standards
Current Policies
Bringing Functional Foods to Market
     IFIC Foundation/IFT: Guidelines for Communicating the Emerging Science of Dietary Components for Health (website)
Role of Research
Conclusions
References
Appendix A
Appendix B
Appendix C
Appendix D
Entire Report (a 425K file)