It is axiomatic that adequate supplies of good quality food is beneficial for health. Conversely it has also long been recognised that populations suffering from malnutrition are more susceptible to various diseases and have poor health. However the concept of functional foods, as foods that offer some health-associated advantage over conventional foodstuffs is a relatively recent innovation into the human nutrition market. Functional foods are generally defined as foods that have an effect on well-being and health or result in reduction in disease risk. The advantages offered by functional foods are generally related to disease avoidance and health maintenance rather than to therapeutic effects of foods. Functional foods are now part of a worldwide nutrition market estimated at $156 billion in 2001 (Starling, 2002). However, they can only become significant in societies where food security is assured and basic foodstuffs are relatively cheap. Consequently the major markets are North America, Europe and Japan.