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Functional Foods: Consumer Issues And Future Challenges


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


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.

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(01), March.
  • Handle: RePEc:ags:jlofdr:27151

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    Cited by:

    1. 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(02), pages 153-165, October.
    2. 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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