Who is eating quinoa?: How consumer characteristics and beliefs affect the expenditure on this functional food versus traditional staple items

2021 ◽  
Author(s):  
Luis Emilio Morales ◽  
Angie Higuchi
Keyword(s):  
Functional Food

Innovations in Food Production - Status and Directions of Development

2012 ◽  
Vol 7 (2) ◽  
pp. 183-193
Author(s):  
Barbara Grzybowska
Keyword(s):  
Functional Food ◽  
Food Production ◽  
Food Industry ◽  
Statistical Data ◽  
New Products ◽  
Technological Innovations ◽  
The Status ◽  
Product Manufacturing ◽  
The Subject ◽  
And Storage

This paper characterises the directions of innovative activities undertaken by food industry enterprises concerning the manufacturing of food products. Based on the subject literature and secondary statistical data, the status of food industry innovativeness and areas of innovative activities related to implementation of technological and non-technological innovations are presented. The activities of enterprises focus on manufacturing new products in response to the ever-changing needs and expectations of consumers. In particular, the production of so-called functional food (which seeks to promote health, minimise the risk of specific diseases, improve psychophysical fitness, lose weight, etc.) is increasingly extensive. Manufacturers must also improve the technologies and techniques of product manufacturing, packaging and storage. 

Systematic Review of the Effect of Glucosamine on Joint Health while Focused on the Evaluation of Claims for Health Functional Food

2014 ◽  
Vol 43 (2) ◽  
pp. 293-299 ◽  
Author(s):  
Joohee Kim ◽  
Ji Yeon Kim ◽  
Jin Sook Kwak ◽  
Ju Eun Paek ◽  
Sewon Jeong ◽  
...  
Keyword(s):  
Systematic Review ◽  
Functional Food ◽  
Joint Health

Sheep Milk: An Upcoming Functional Food

2019 ◽  
Author(s):  
Savita Devi ◽  
Kamal Gandhi ◽  
Khushbu Sao ◽  
Sumit Arora ◽  
Suman Kapila
Keyword(s):  
Functional Food ◽  
Sheep Milk
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