Consumers' Perceptions of Health Claims in Functional Foods

The concept of functional foods is still evolving, as new products are launched on a regular basis. This sector of the food industry is growing due to the relationship between food and health. This book presents a concise review of functional food concepts, market trends and functional ingredients that makes the food "functional". It also examines some of the health claims and regulatory issues in some selected countires. The factors that may influence functional food choices and new product development were carefully reviewed. This book is written to demystify the concepts of functional foods, with the final consumers in mind. This book is relevant to students interested in functional food marketing and for investors in food business who may want to develop food products in this category of food in the food industry.

Autorentext

Osilamah Solomon Imhomoh holds a BSc degree in Microbiology from Delta State University Abraka, Nigeria. He joined the National Horticultural Research Institute (NIHORT) Ibadan, Nigeria as a Research Officer in 2009. He also holds MSc degrees in Food Business and Development (UCC, Ireland) and Agricultural Development (KU, Denmark).