Functional Foods : Opportunities and Challenges for Developing Countries
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World Bank, Washington, DC
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Descripción
Functional foods have been the topic of
considerable interest in the food and nutrition industry for
years, but the term currently lacks a common definition. A
practical definition adopted here includes products, in food
or drink form, that influence specific functions in the body
and thereby offer benefits for health, well-being, or
performance beyond their regular nutritional value. This
paper first discusses the economic opportunities from
functional foods, and then discusses challenges and success
factors in the sector. The paper concludes that developing
countries can enjoy the benefits of the functional food
sector to expand options for producers and to promote growth
in the sector through partnerships between research centers,
private entrepreneurs, and indigenous communities.
Palabras clave
ADVERTISING, AGRICULTURE, ALLERGIES, BEVERAGES, BIOTECHNOLOGY, CARBOHYDRATES, CHEWING GUM, COMMERCE, COMPETITIVE ADVANTAGE, CORN, CROPS, DAIRY INDUSTRY, DAIRY PRODUCTS, DIABETES, DIETS, DISEASES, DOMESTIC MARKET, DOMESTIC MARKETS, EDUCATORS, EGGS, EMERGING MARKETS, EXPORT MARKET, EXPORT MARKETS, EXTRACTS, FARMERS, FEED, FERMENTATION, FOOD FORTIFICATION, FOOD MARKETS, FOOD PREPARATION, FOOD PROCESSING, FOOD PRODUCTION, FOOD PRODUCTS, FOOD RESEARCH, FOODS, HEALTH EFFECTS, HEALTH FOODS, HIGH BLOOD PRESSURE, INCOMES, IRON, LEGUMES, MARGARINE, MARKET DEMAND, MARKET DEVELOPMENT, MARKET INFORMATION, MARKET SHARE, MARKETING, NUTRITION, OATS, PATIENTS, PRIVATE SECTOR, PROCESSED FOODS, PUBLIC RELATIONS, RESEARCH CENTERS, RETAIL, RETAIL PRICES, RICE, RURAL DEVELOPMENT, SALES, SOUTH AMERICA, STAPLE FOODS, SUGAR, SUGARS, SUPPLY CHAIN, TABLE SALT, TEA