Key factors for the success of functional foods

Issue title: The Proceedings of the 3rd International Conference on Food Factors (ICoFF 03)

Article type: Research Article

Authors: Hirahara, Tsuneo

Affiliations: Calpis Co. Ltd., 20-3, 2-chome, Ebisu-Nishi, Shibuya-ku, Tokyo, Japan. Tel.: +81 3 3780 2120; Fax: +81 3 3780 4916; E-mail: hirahara@danone.com

Abstract: The concept of Functional Food originates in a research project started in 1984. It triggered the introduction of a health claim system for Foods for Specified Health Uses (FOSHU) in 1991. In parallel with the implementation and subsequent regulatory changes, the administration has been intensifying its control over so-called health foods and the FOSHU examination has become more stringent. In spite of the unfavorable regulatory circumstances, being inspired by academic society, many of the food industries have developed functional foods and launched them into the market as FOSHU products to bring about an annual increasing rate of 130% in the total sales amount. On the other hand, the public concern about health and nutrition is soaring. Consumers are becoming more alert to health claims and seeking much more advanced information about food products than before. Taking all of this into account, the key factors for the success of functional foods could be summarized in the following four points. 1) Use of innovative technology in scientific developments resulting in health benefits 2) A variety of new functional foods to be developed by the industries 3) Amendment of functional foods' regulations 4) Improving the consumer's understanding and knowledge of foods claiming a health benefit.

Keywords: functional food, FOSHU, innovative technology, regulation amendment, consumers' understanding

Journal: BioFactors, vol. 22, no. 1-4, pp. 289-293, 2004