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Functional Foods: Consumer Issues And Future Challenges

Author

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

Abstract

Scientific progress in understanding the relationship of diet to disease, along with increasing health-care costs and consumers' 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.

Suggested Citation

  • Singletary, Keith W. & Morganosky, Michelle A., 2004. "Functional Foods: Consumer Issues And Future Challenges," Journal of Food Distribution Research, Food Distribution Research Society, vol. 35(1), pages 1-5, March.
    • Handle: RePEc:ags:jlofdr:27151
    DOI: 10.22004/ag.econ.27151
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    Citations

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    Cited by:

    1. Teratanavat, Ratapol P. & Hooker, Neal H., 2005. "Exploring Consumer Valuation and Preference Heterogeneity for Functional Foods Using a Choice Experiment: A Case Study of Tomato Juice Containing Soy in Ohio," 2005 Annual meeting, July 24-27, Providence, RI 19556, American Agricultural Economics Association (New Name 2008: Agricultural and Applied Economics Association).
    2. Yuan, Yan & Capps, Oral & Nayga, Rodolfo M., 2009. "Assessing the Demand for a Functional Food Product: Is There Cannibalization in the Orange Juice Category?," Agricultural and Resource Economics Review, Cambridge University Press, vol. 38(2), pages 153-165, October.
    3. 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.

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