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The Place for Functional Foods within Hospitality: An Opportunity?
Academic journal article from The Journal of the Royal Society for the Promotion of Health, Vol. 125, No. 3
Beginning of article
The term 'functional food' has been used for just over ten years and refers to 'any food or food ingredient that may provide a health benefit beyond the traditional nutrients it contains'.1 A functional food can be a natural food (like oats or soy), a food to which a component has been added (like sterol-containing margarine, or yoghurt with probiotic cultures), or a food in which a component has been modified or removed by technological or biotechnical means (e.g. a bread incorporating flour with higher levels of resistant starch, or an oil with a changed fatty acid profile).2
Consumers are becoming more health-conscious and most agree that eating healthily is a better way to …
