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Stakeholder interactions and the development of functional foods

Published online by Cambridge University Press:  02 January 2007

Aine McConnon ,
Janet Cade  and
Alan Pearman
Aine McConnon
Affiliation:
Nutrition Epidemiology Group, Nuffield Institute for Health, 71–75 Clarendon Road, University of Leeds, Leeds LS2 9PL, UK:
Janet Cade*
Affiliation:
Nutrition Epidemiology Group, Nuffield Institute for Health, 71–75 Clarendon Road, University of Leeds, Leeds LS2 9PL, UK:
Alan Pearman
Affiliation:
Leeds University Business School, Maurice Keyworth Building, University of Leeds, Leeds LS2 9JT, UK
*
*Corresponding author: Email j.e.cade@leeds.ac.uk
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Abstract

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Objective:

This paper investigates the roles of the individual stakeholders involved in the development of functional foods and the implications of their actions for public perception of this new food concept.

Results:

At a time when consumer awareness of the link between diet and health is strong, a new food concept incorporating of a wide spectrum of foods has captured the imagination of the food industry and consumers alike. Functional foods provide a new category of foods that appear to be offering the public the opportunity to achieve a healthy lifestyle with minimal effort. Public perception may determine whether this new food concept is to become the next successful breakthrough in nutritional science or just another marketing gimmick devised by food manufacturers. The paper also addresses issues that arise directly as a result of the emergence of functional foods, such as appropriate legislation in connection to health claims in order to ensure consumer protection and also the lack of clarity in relation to definitions of what constitutes a functional food.

Conclusion:

The paper concludes that functional foods can only reach their maximum potential if the food industry, government and health professionals work together to improve communication between themselves and consumers and also to educate consumers, thereby allowing them to make informed decisions about dietary choices.

Keywords

Functional foodsInteractionsConsumersFood industryGovernment
Type
Research Article
Information
Public Health Nutrition , Volume 5 , Issue 3 , June 2002 , pp. 469 - 477
Copyright
Copyright © CABI Publishing 2002

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