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Global view on functional foods: European perspectives

Published online by Cambridge University Press:  09 March 2007

M. B. Roberfroid
M. B. Roberfroid*
Affiliation:
Université Catholique de Louvain, 7A rue du Rondia, B-1348 Louvain-la-Neuve, Belgium
*
*Corresponding author: Professor M. B. Roberfroid, fax +32 10 45 93 01, email roberfroid@orafti.com
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Abstract

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In the context of this presentation, European means the European scientific community, which, over the last decade, has been working on the concepts for functional foods, producing a number of documents including a consensus paper, guidelines and scientific publications. The Functional Food Science in Europe (FUFOSE) project has been quite a unique attempt to establish a strong scientific framework to justify the functional food concept, to discover and develop new functional foods that are primarily function-driven, and to substantiate claims scientifically. Being clearly positioned as part of nutrition, the functional food concept is, however, quite distinct from other approaches like food supplementation or food fortification, and functional foods are different from nutraceuticals, pharmafoods, vitafoods and ‘alicaments’, all terms that are not defined conceptually. Functional foods are food products to be taken as part of the usual diet in order to have beneficial effects that go beyond what are known as traditional nutritional effects. Moreover, these beneficial effects have to be demonstrated scientifically to justify two specific types of claim: the enhanced function claim or the reduction of disease risk claim.

Functional food is a key concept for the future of nutrition as a science because it results from the implementation in nutrition of all the basic scientific knowledge that has accumulated over the past two or three decades. To the benefit of public health this progress cannot be ignored, it needs to be recognized fully and used. But, today, functional food is still mainly a scientific concept that serves to stimulate research and the development of new products.

Keywords

Functional foodsMarkersClaimsFUFOSE
Type
Research Article
Information
British Journal of Nutrition , Volume 88 , Issue S2 , November 2002 , pp. S133 - S138
Copyright
Copyright © The Nutrition Society 2002

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