Nutrition Business Journal

Functional Foods and Nutraceuticals NBJ Back Issues


February 2010: Functional Food and Beverage

October 2008: Healthy Foods and Beverages

February/March 2007: Functional Foods IX: Healthy Foods

October/November 2005: Functional Foods VIII: The Emergence of Healthy Foods

July/August 2004: Functional Foods VII

February/March 2003: Functional Foods VI

October 2001: Functional Foods V

May 2000: Nutraceuticals & Functional Foods IV

December 1998: Functional Foods III

August 1997: Nutraceuticals II

September 1996: Functional Foods & Nutraceuticals I

September 2000: Natural, Organic, and Functional Beverages II

April/May 1998: Functional & Natural Beverages I

NBJ's Healthy Foods Report 2007

Back to browse back issues by subject

NBJ defines functional foods as foods that include "any modified food or food ingredients that may provide a health benefit beyond the traditional nutrients it contains" (Clare Hasler, Ph.D., University of Illinois). NBJ quantifies functional foods as those with added ingredients or that are concentrated specifically for health or performance purposes. They include enriched cereals, breads, sports drinks, sports bars, vitamin-enhanced snack foods, baby foods, prepared meals, etc.

NBJ defines nutraceuticals as "A food or part of a food that offers medical and/or health benefits including the prevention or treatment of disease" (Dr. Stephen DeFelice, Foundation for Innovation In Medicine). Products range from isolated nutrients, dietary supplements and diets to genetically engineered designer foods, functional foods, herbal products and processed foods such as cereal, soup and beverages. NBJ quantifies Nutraceuticals as all natural/organic foods, all functional foods, all dietary supplements, approximately 62% of lesser evil foods and approximately 8% of market standard foods.

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