Altered lifestyles in Western populations triggered a growing awareness that diet related health implications could be prevented by so called 'functional foods'. This term has induced much confusion by the fact that in principle all foods are 'functional'. Consequently the term functional foods currently in use is particularly unfortunate. It is adversely prejudicial to the concept and the future needs for developing modified foods designed to improve health. In view of the rapid development of the concept of functional foods in various regions in the world, together with the apparent misconceptions of the science behind functional foods, Europe should state its own position in order to maintain industrial competitiveness. Due to the fact that in most cases functional food development is product - rather than function-driven, the objective of the proposal is to develop a science-based approach for targeted modifications of food and food constituents.
The project includes workshops and will involve a strategic collaboration between actors of the European Agriculture and Food Industry and the European Research Community. The key goals of the meetings are to define the present state-of-the-art, the identification and understanding of the interactions between specific dietary components and particular physiological functions related to health as well as the gaps in scientific knowledge and the need for future research. Moreover, it will establish concepts in functional food science and requirements for functional food applications. The project will lead to shared cost project applications. Its multidisciplinary character entails a joint strategy leading to the development of tailored foods and food constituents on a rational and sound scientific basis, which will benefit both the industrial and scientific communities.
Funding SchemeCON - Coordination of research actions
NR4 7UA Norwich
14482 Potsdam - Rehbrücke
1000 Lausanne 26
3130 AC Vlaardingen