Innovation in the foods industry: Functional foods (journal article)
by Abby K Thompson and Paul J Moughan
from Innovation: management, policy and practice Vol. 10 No.1 pp. 61-73
"For many consumers, health is a key factor in determining their food choices. As well as simply providing nutrition, it is now being recognised that the consumption of certain foods can promote improved health and well-being. The market for these functional food products is estimated to be worth US$60 billion per annum, and is growing rapidly. This overview discusses the drivers behind the growth of the functional foods industry and describes the current marketplace, as well as offering a perspective on where the industry is heading in the future and some of the issues it will face."
Contact the library for a copy of this article.