TY  - JOUR
AB  - Purpose– To draw the frontiers of the functional food universe, to identify concepts that should be included in a broadly accepted functional food definition and to propose a definition.Design/methodology/approach– Based on a review of the literature and the Delphi technique with a group of North American and European experts.Findings– Four concepts were identified: the nature of food, health benefits, functions and regular consumption. Two dimensions, physiological effects and functional intensity, were developed to define the frontiers of the functional food universe and a definition is suggested.Practical implications– A large number of definitions as well as great variations within definitions make it difficult to provide industry partners with robust information on market trends and market potential, or to appropriately protect consumers through legislation. This paper should contribute to the debate surrounding the type of food that should be considered a functional food and surrounding the lack of a common definition for functional foods.Originality/value– This paper is the first one, to our knowledge, that attempts to conceptually define the frontiers of the functional food universe and to provide a definition of functional food which is not sensitive to cultural differences, can accommodate temporal variations and rely on previous knowledge (definition) as well as experts' opinions.
VL  - 110
IS  - 11
SN  - 0007-070X
DO  - 10.1108/00070700810918036
UR  - https://doi.org/10.1108/00070700810918036
AU  - Doyon Maurice
AU  - Labrecque JoAnne
PY  - 2008
Y1  - 2008/01/01
TI  - Functional foods: a conceptual definition
T2  - British Food Journal
PB  - Emerald Group Publishing Limited
SP  - 1133
EP  - 1149
Y2  - 2024/04/23
ER  -