International Journal of Clinical Case Reports 2024, Vol.14, No.6, 299-311 http://medscipublisher.com/index.php/ijccr 309 To support the growth of the functional foods industry, policymakers should consider implementing regulations that ensure the safety and efficacy of these products. This includes establishing clear definitions and guidelines for functional foods, as well as supporting scientific research to validate health claims. The industry should focus on developing products that not only meet consumer demands for health benefits but also maintain high standards of taste and quality. Collaboration between academic institutions, industry, and government agencies will be crucial in driving innovation and ensuring the successful commercialization of new functional food products. Additionally, effective communication strategies are needed to educate consumers about the benefits of functional foods, thereby increasing their acceptance and market penetration. By addressing these areas, the functional foods sector can continue to evolve, offering significant health benefits and meeting the growing consumer demand for natural and effective health-promoting products. Acknowledgments The authors extend sincere thanks to two anonymous peer reviewers for their feedback on the manuscript. Conflict of Interest Disclosure The authors affirm that this research was conducted without any commercial or financial relationships that could be construed as a potential conflict of interest. References Alkhatib A., Tsang C., Tiss A., Bahorun T., Arefanian H., Barake R., Khadir A., and Tuomilehto J., 2017, Functional foods and lifestyle approaches for diabetes prevention and management, Nutrients, 9(12): 1310. https://doi.org/10.3390/nu9121310 PMid:29194424 PMCid:PMC5748760 Alongi M., and Anese M., 2021, Re-thinking functional food development through a holistic approach, Journal of Functional Foods, 81: 104466. https://doi.org/10.1016/j.jff.2021.104466 Annunziata A., and Vecchio R., 2011, Functional foods development in the european market: a consumer perspective, Journal of Functional Foods, 3: 223-228. https://doi.org/10.1016/j.jff.2011.03.011 Baker M., Lu P., Parrella J., and Leggette H., 2021, Consumer acceptance toward functional foods: a scoping review, International Journal of Environmental Research and Public Health, 19(3): 1217. https://doi.org/10.3390/ijerph19031217 PMid:35162240 PMCid:PMC8835010 Baker M., Lu P., Parrella J., and Leggette H., 2022, Investigating the effect of consumers' knowledge on their acceptance of functional foods: a systematic review and meta-analysis, Foods, 11(8): 1135. https://doi.org/10.3390/foods11081135 PMid:35454722 PMCid:PMC9028956 Bech-Larsen T., and Scholderer J., 2007, Functional foods in Europe: consumer research, market experiences and regulatory aspects, Trends in Food Science and Technology, 18: 231-234. https://doi.org/10.1016/j.tifs.2006.12.006 Betoret E., Betoret N., Vidal D., and Fito P., 2011, Functional foods development: trends and technologies, Trends in Food Science and Technology, 22: 498-508. https://doi.org/10.1016/j.tifs.2011.05.004 Bimbo F., Bonanno A., Nocella G., Viscecchia R., Nardone G., Devitiis B., and Carlucci D., 2017, Consumers' acceptance and preferences for nutrition-modified and functional dairy products: a systematic review, Appetite, 113: 141-154. https://doi.org/10.1016/j.appet.2017.02.031 PMid:28235616 Birch C., and Bonwick G., 2019, Ensuring the future of functional foods, International Journal of Food Science and Technology, 54(5): 1467-1485. https://doi.org/10.1111/ijfs.14060 Brown L., Caligiuri S., Brown D., and Pierce G., 2018, Clinical trials using functional foods provide unique challenges, Journal of Functional Foods,45: 233-238. https://doi.org/10.1016/j.jff.2018.01.024 Díaz L., Fernández-Ruíz V., and Cámara M., 2020, An international regulatory review of food health-related claims in functional food products labeling, Journal of Functional Foods, 68: 103896. https://doi.org/10.1016/j.jff.2020.103896 Granato D., Barba F., Kovačević D., Lorenzo J., Cruz A., and Putnik P., 2020, Functional foods: product development, technological trends, efficacy testing, and safety, Annual Review of Food Science and Technology, 11: 93-118. https://doi.org/10.1146/annurev-food-032519-051708 PMid:31905019
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