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the united states market for functional foods and beverages is currently worth more than $11 billion (€12.33bn) but trying to establish the size of markets for health-enhancing foods can be a gamble, claims a new report from uk research company new nutrition business. the report, strategies in functional foods & beverages 2002: the hottest topics , says that estimates by market analysts of the size of the market for functional foods and beverages can vary by more than a factor of 10.

scientists at the ohio state university claim to have developed a heart healthy and tasty affordable consumer product, soy bread. \"this is the first soy baked good that can legitimately carry the fda claim that consuming it is associated with a lower risk of heart disease,\" says dr. yael vodovotz, an assistant professor of food science. \"the problem with soy products is that they just don\'t taste good to a lot of people,\" says vodovotz.

muller yoghurt and flora margarine enjoyed the biggest gains in britain\'s top 20 grocery brand rankings while two procter & gamble products were among the big losers, market researcher acnielsen said on wednesday. annual sales of muller pot desserts rose 21 per cent while flora spreads increased 20 per cent in rankings in which there were no changes among britain\'s seven most popular groceries.

us golden oval eggs and canadian company inovatech this week announced the formation of a joint venture, inovatech usa. canadian inovatech has established the global egg product brands of emulsa™, ova easy™, centrova™, centromay™, and inovapuretm. its functional ingredients business unit markets fresh, frozen, and dried egg products, as well as convenient liquid concentrates and specialty yolk formulations.

the us functional foods company announced recently the launch of smartchocolate bars. the smartchocolate is sourced from organically grown chocolate and surrounds a truffle centre infused with natural botanicals. this is definitely chocolate for the health-conscious consumer. the company uses a variety of popular \"healthy\" herbs such as gingko biloba, green tea, guarana, ginseng and st.

health canada advised consumers that the recently released functional food margarine product, becel™ pro-activ™, is not in compliance with the canadian food and drugs act and regulations. becel™ pro-activ™, made by unilever canada limited, is a fat spread manufactured with added plant sterols (phytosterols) for the purpose of reducing blood cholesterol levels. according to a statement prior to introducing becel™ pro-activ™ onto the canadian market, unilever did not receive the required approval from health canada.

functional foods and ingredients will be given a greater focus at global agriculture company archer daniels midland (adm), the company announced on monday. adm is to restructure of its food and bioproducts divisions to strengthen its core food and feed operations, as well as its functional foods and ingredients. under the new structure each of the three operations - adm natural health and nutrition (value-added products), adm specialty ingredients (food), and adm bioproducts and feed (feed) - will function as a distinct division with its own leadership.

groupe danone, the france-based consumer products company, has agreed to acquire a slice of the us functional yoghurt leader, stonyfield farm. danone is to purchase an initial 40 per cent holding and will later have the opportunity to acquire a majority holding in the company in 2004. stonyfield became the fourth largest yoghurt brand in the u.s. last year and a leader in organics and natural nutrition.

the concept of functional foods was proposed by japanese academic society in the early 1980\'s, and the legislation for functional foods was first implemented as foshu, which stands for \" foods for specified health use\", writes dr tsuneo hirahara . since the weather in japan is suitable for microbial growth, food industries that utilize mould and bacteria have been developed. there exists in japan the dietary experience traditional of foods processed by microbes or enzymes and the technologies required to produce such foods.