Chapter 41. Functional Foods: International Considerations

  1. Y. H. Hui Senior Scientist
  1. Kelley Fitzpatrick

Published Online: 1 AUG 2006

DOI: 10.1002/9780470113554.ch41

Book Title

Handbook of Food Products Manufacturing

Handbook of Food Products Manufacturing

Additional Information

How to Cite

Fitzpatrick, K. (2006) Functional Foods: International Considerations, in Handbook of Food Products Manufacturing (ed Y. H. Hui), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470113554.ch41

Editor Information

  1. Science Technology System, PO Box 1374, West Sacramento, CA 95691, USA

Author Information

  1. NutriTech Consulting, Winnipeg, Manitoba, R3N 0V3, Canada

Publication History

  1. Published Online: 1 AUG 2006
  2. Published Print: 13 APR 2007

ISBN Information

Print ISBN: 9780470049648

Online ISBN: 9780470113554

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CHAPTER TOOLS

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Keywords:

  • functional foods - international considerations;
  • macro trends affecting functional food industry;
  • FOSHU and “Foods for Special Dietary Uses”

Summary

This chapter contains sections titled:

  • Introduction

  • The Global Market

  • Macro Trends Affecting the Functional Food Industry

  • United States

  • European Union

  • Japan

  • The Global Business of Functional Foods and Nutraceuticals

  • Conclusions

  • References

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