MARKET OF FUNCTIONAL FOOD – LEGAL REGULATIONS
AND DEVELOPMENT PERSPECTIVES
1
Warsaw School of Tourism and Hospitality Management, Faculty of Tourism
and Hospitality Management
2
College of Rehabilitation, Faculty of Physiotherapy, Nutrition and Emergency
Medicine
3
WULS-SGGW, Faculty of Food Sciences
Data publikacji: 07-07-2021
2018;(595):51-67
SŁOWA KLUCZOWE
STRESZCZENIE
The concept of functional foods was first developed in Japan in the 1980s. It is
defined as the food which reduces the risk of against specified health hazards. In the European Union, the definition of functional foods was established within the framework of the
European research project “Functional Food Science in Europe” (FUFOSE). In this paper,
the authors presented the current legislation in the European Union and the United States.
The aim of this article was to present up-to-date knowledge about functional food markers
and components of functional foods, which are an important part of a healthful lifestyle and
have a positive influence on human health. The following components were characterized:
vitamins, minerals and trace elements; fats, fatty acids and fatty acid composition; carbohydrates; dietary fibre; prebiotics. Functional food market in the European Union was described. At the end of this paper, a new perspective of functional food studies was presented,
especially the interaction of nutrients and their association with genetics.
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| ISSN: | 0084-5477 |
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