As interest in diet and health increases and the functional foods market grows, the aim of the conference was to critically review the latest scientific research underpinning the products being developed and introduced to consumers. The main outcomes of the conference were that: 1. many everyday foods can be considered functional, e.g. bread fortified with folic acid 2. many potential food ingredients are to be found in the foods we already eat, such as plant phytochemicals in fruit and vegetables 3. there is an important need for sound scientific evidence to back claims for functional foods 4. functional foods must be viewed in the context of a healthy diet and lifestyle and not be seen as a magic solution to health and disease prevention.
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