This page should re-direct you to Functional Foods: What they mean for Agribusiness,
if it does not go to http://aede.osu.edu/resources/docs/pdf/2E894D4A-1654-4C5E-B481ACFD907ED6B3.pdf.

Category_ID - 4
Doc_Title - Functional Foods: What they mean for Agribusiness
Doc_Author - Neal H. Hooker, Ratapol Teratanavat
Doc_Number - AEDE-FR-0011
Doc_Start_Date - 11/13/2002
Doc_End_Date - 11/13/2005
Doc_URL_AddLocal - C:\WINNT\ACF6A.tmp
Tag_Functional - Publication
Tag_SubUnit - Agricultural Economics,Consumer Economics
Tag_Program - NULL
Tag_Industry - NULL,Food Processing
Tag_Misc - NULL
Tag_Resources - NULL
Tag_Practice - Consumer,Consumer Behavior,Consumption Economics,Food,Marketing

Although no formal definition of a functional food exists in U.S. legislation, it is essentially a whole food (as opposed to a dietary supplement) that is fortified, enriched, or enhanced with a component having a health benefit beyond basic nutrition. Such functionality may be added in production, through processing or by combining various ingredients. The 2001 market for such items was estimated to be around $19 billion, part of the larger (greater than $70 billion) “Foods for Health” market which includes medical foods, herbs, natural or organic products, and dietary supplements. Recent annual growth rates are estimated at 8- to 10- percent for functional foods, outpacing the dietary supplement market. Most early products are in the form of beverages (e.g. teas, juices, dairy products), breads and grains. To date, functional foods’ growing market share has not attracted the kind of increased (unwanted) regulatory review seen in the supplements market. This report of preliminary research on the evolving market for functional foods presents general definitions, market trends and implications for agribusiness. It focuses on the potential benefit to producers of this newly emerging market.