tailieunhanh - Functional Foods: Opportunities and Challenges

In principle, the EU Agricultural Council may change the reference intervention prices in the light of developments in production and the markets. Governmental purchases may be replaced by aids for private storage. As administrational cuts to intervention prices were difficult to achieve in the past and, as intervention prices above the respective equilibrium induced production growth and stock building, a tendering system for butter was implemented in 1987 and SMP intervention purchases were limited to 109000 tonnes. Since March 2004 a further change has meant that butter can only be purchased for intervention when prices are below 92% of. | j ỊĨĨ_ Expert Report Functional Foods Opportunities and Challenges While food has long been used to improve health our knowledge of the relationship between food components and health is now being used to improve food. Strictly speaking all food is functional in that it provides energy and nutrients necessary for survival. But the term functional food in use today conveys health benefits that extend far beyond mere survival. Food and nutrition science has moved from identifying and correcting nutritional deficiencies to designing foods that promote optimal health and reduce the risk of disease. The costly and complex process of translating these scientific advances and nutritional innovations into consumer products is not without pitfalls. Sound science must underlie the development marketing and regulation of these new functional foods to protect and inform consumers. Regulatory policies must ensure the safety and efficacy of products and the accuracy of their marketing claims. To advance the scientific perspective on these issues the Institute of Food Technologists IFT the 26 000-member non-profit society for food science and technology convened a panel of internationally renowned experts to review the science related to functional foods and the regulatory environment for developing and marketing such products. This IFT Expert Report contains insight from the extensive deliberations of this multidisciplinary panel. As such it joins two previous IFT Expert Reports Emerging Microbiological Food Safety Issues Implications for Control in the 21st Century and Biotechnology and Foods and an authoritative report Managing Food Safety Use of Performance Standards and Other Criteria in Food Inspection Systems. The IFT Office of Science Communications and Government Relations coordinated the development of these publications as part of its mission to promote regulatory policies that are based on sound science. This Expert Report provides a comprehensive review of functional