The increasing demand for functional foods, stemming from the growing health consciousness among consumers and their preference for products that provide more than just basic nutrition, presents both opportunities and challenges for regulatory agencies, notably the U.S. Food and Drug Administration (FDA). Functional foods lack a specific regulatory category, leading to uncertainties for manufacturers and consumers. Collaboration between the FDA and the Functional Food Center (FFC) is proposed as a solution to enhance functional food regulation. The FFC's expertise in biomedical sciences and its 17-step process for defining functional foods can contribute valuable scientific research and aid the FDA's evaluation process. By fostering collaboration, both organizations can ensure consumer protection and promote public health while meeting the growing demand for functional foods.
Author(s): Martirosyan, D and Stratton, S.
Published in: Bioactive Compounds in Health and Disease