Functional foods: Opportunities & challenges

Food Technology

Volumn 58, Issue 12, 2004, Pages 35-40

  Clydesdale, Fergus ^a,b  

^a IFT Expert Panel on Functional Foods ^*  (United States)

^b UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD AND DRUG ADMINISTRATION (FDA); FUNCTIONAL FOODS; INSTITUTE OF FOOD TECHNOLOGY (IFT); PUBLIC HEALTH;

BIOTECHNOLOGY; CONFERENCE CALLS; CONSUMER PRODUCTS; DISEASES; HEALTH; LAWS AND LEGISLATION; MARKETING; NUTRITION; PRODUCT DESIGN; PRODUCT DEVELOPMENT; REGULATORY COMPLIANCE;

FOOD PROCESSING;

EID: 11344270662     PISSN: 00156639     EISSN: None     Source Type: Trade Journal    
DOI: None     Document Type: Review

References (12)

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4. FDA, 2002, Guidance for industry: Qualified health claims in the labeling of conventional foods and dietary supplements, Dec. 18. Office of Nutritional Products, Labeling, and Dietary Supplements, Center for Food Safety and Applied Nutrition, Food and Drug Admin., Washington, D.C. www.cfsan.fda.gov/~dms/ hclmgui2.html.
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8. IFIC, 2004, Guidelines for communicating the emerging science of dietary components for health. Intl. Food Information Council, Washington, D.C. www.ific.org/nutrition/functional/guidelines.
9. IFT. 2000, IFT expert report on biotechnology and foods. Inst. of Food Technologists, Chicago, III. www.ift.org/pdfs/biotech/report.pdf
10. IFT 2004, Managing food safety: Use of performance standards and other criteria in food inspection systems, Inst. of Food Technologists, Chicago, III, www.ift.org/pdfs/scitech/managing_food_safety.pdf.
11. Keystone. 1996. Keystone national policy dialogue on food, nutrition and health. Final rept. Keystone Center, Keystone, Colo., and Washington, D.C.
12. Reinhardt, W. 2004. Communicating the benefits of functional foods. Food Technol. 58(12):100.