Market and marketing of functional food in Europe

Combined effects of replacement of sucrose with d-tagatose and addition of different probiotic strains on quality characteristics of chocolate milk

“…Foods that are not intended only to satisfy hunger and provide humans with necessary nutrients but also to provide medicinal characteristics (prevent nutrition-related diseases and increase physical and mental well-being of consumers) are called "functional foods" (Menrad 2003). One of the most promising ways for development of functional foods is using probiotics, prebiotics, and synbiotics.…”

Production, characterization and optimization of fermented tomato and carrot juices by using Lysinibacillus sphaericus isolate

“…The interest in probiotic products has been increasing during the last two decades due to the health awareness of consumers [1]. Probiotics are defined as "live microorganisms which when administered in adequate amounts confer a health benefit on the host" [2].…”

Cross-European and Functional Food-Related Consumer Segmentation for New Product Development

“…This share is estimated to grow up to 5% until 2010 [1] . Market researchers state a continuing and growing consu mer focus onto health and thus worldwide growing markets for dietary and health related food products [2] .…”

“…On the other hand, one can observe numero us product failures. Reasons for product failures in the Functional Food segment can be a non existent health image of a functional ingredient, consumer s' limited knowledge and awareness of the health effects of newly developed products or their lacking willingness to pay high price premiums [1] . Strong market orientation is crucial for successful new product development [4] , and intensive target group consumer research was identified as one of few key factors for successful food product innovation.…”