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Functional Foods: Consumer Issues And Future Challenges

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  • Singletary, Keith W.
  • Morganosky, Michelle A.
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    Abstract

    Scientific progress in understanding the relationship of diet to disease, along with increasing health-care costs and consumersÂ’' desires to make healthy lifestyle improvements, provides a significant impetus for the development of novel foods with health benefits (functional foods). Combining sound science, effective and balanced communication strategies, and changes in the regulatory environment, important benefits could be realized for the entire food system, including producers, food manufacturers, retailers, and consumers.

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    File URL: http://purl.umn.edu/27151
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    Bibliographic Info

    Article provided by Food Distribution Research Society in its journal Journal of Food Distribution Research.

    Volume (Year): 35 (2004)
    Issue (Month): 01 (March)
    Pages:

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    Handle: RePEc:ags:jlofdr:27151

    Contact details of provider:
    Web page: http://fdrs.ag.utk.edu/
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    Related research

    Keywords: Consumer/Household Economics; Food Consumption/Nutrition/Food Safety;

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    Cited by:
    1. Martinez, Stephen W., 2013. "Introduction of New Food Products With Voluntary Health- and Nutrition-Related Claims, 1989-2010," Economic Information Bulletin 145319, United States Department of Agriculture, Economic Research Service.
    2. Yuan, Yan & Capps, Oral, Jr. & Nayga, Rodolfo M., Jr., 2009. "Assessing the Demand for a Functional Food Product: Is There Cannibalization in the Orange Juice Category?," Agricultural and Resource Economics Review, Northeastern Agricultural and Resource Economics Association, vol. 38(2), October.

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