FUNCTIONAL FOODS: CONSUMER ISSUES AND FUTURE CHALLENGES

Vista sencilla de ítem
dc.creatorSingletary, Keith W.
dc.creatorMorganosky, Michelle A.
dc.date2017-04-01T19:33:48Z
dc.date.accessioned2026-07-09T03:57:22Z
dc.descriptionScientific progress in understanding the relationship of diet to disease, along with increasing health-care costs and consumers' desires to make healthy lifestyle improvements, provides a significant impetus for the development of novel foods with health benefits (functional foods). Combining sound science, effective and balanced communication strategies, and changes in the regulatory environment, important benefits could be realized for the entire food system, including producers, food manufacturers, retailers, and consumers.
dc.identifierdoi:10.22004/ag.econ.27151
dc.identifierhttps://ageconsearch.umn.edu/record/27151/files/35010001.pdf
dc.identifierhttp://ageconsearch.umn.edu/record/27151
dc.identifier.urihttp://hdl.handle.net/123456789/542565
dc.languageeng
dc.publisher
dc.sourcehttp://ageconsearch.umn.edu/record/27151
dc.titleFUNCTIONAL FOODS: CONSUMER ISSUES AND FUTURE CHALLENGES
dc.typeText

Archivos

Colecciones

University of Minnesota