Functional food. Product development, marketing and consumer acceptance--a review.

By I. Siró, Emese Kápolna, B. Kápolna, A. Lugasi. Appetite, 2008

1,707 citations recorded by the source corpus.

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

Review on Non-Dairy Probiotics and Their Use in Non-Dairy Based Products (2020, background): “The term functional food was first used in Japan, where the concept of food designed to be medically beneficial to the consumer evolved during the 1980s [2].”
Social tipping dynamics for stabilizing Earth’s climate by 2050 (2020, background): “1: Emission information disclosure The number of products and services disclosing their carbon emissions The business and producers; governments for setting disclosure guidelines and regulations (174) Up to 10% reduction of emissions in UK households’ grocery consumption in a year (175) Market, exch”
Effect of Fermentation on Enhancing the Nutraceutical Properties of Arthrospira platensis (Spirulina) (2019, neutral): “In addition, health-pursuing consumers of this century are trending towards functional foods and nutraceutical products [77].”
Food value chain transformations in developing countries: Selected hypotheses on nutritional implications (2013, background): “Public–private partnerships create incentives and galvanize funding for research and development in the face of the often weak or non-existent evidence of demand for these products from poor consumers (Siro et al., 2008; Burch and Lawrence, 2007).”