Chapter one - Introduction to functional foods and nutraceuticals

Abstract

The market for nutraceutical ingredients, functional foods, and health beverages is growing rapidly due to the drastic change in lifestyle and increasing prevalence of noncommunicable diseases. In addition, the rising consumers’ exposure to health content creates an opportunity for the functional food and nutraceutical ingredient industries. The term “nutraceutical” was first coined by Stephen DeFelice, combining two words of “nutrition”—nourishing food or food component and “pharmaceuticals”—referring to a drug for therapeutic activity. Functional foods are similar to conventional foods but with physiological benefits and promote health and reduce the risk of diseases. The market for nutraceuticals and functional food is increasing drastically every year, and the global functional food market is expected to reach $228.79 billion in 2025, although consumers buy these products from supermarkets. However, the difference between nutraceuticals, pharmaceuticals, medicinal foods, and functional foods is still confusing. This chapter is aimed to introduce the concept of nutraceuticals, functional foods, definitions from different regulatory bodies, and classification.