Afunctional food is afood claimed to have an additional benefit beyond justnutrition (often one related tohealth promotion ordisease prevention) by modifying thecultivation of the native food or byadding ingredients during manufacturing.[1]
The term applies to traits purposelybred into existing edible plants, such as purple or gold potatoes having increasedanthocyanin orcarotenoid contents, respectively.[2] Functional food manufacturing has the intent "to have physiological benefits and/or reduce the risk of chronic disease beyond basic nutritional functions, and may be similar in appearance to conventional food and consumed as part of a regular diet".[3]
The term also applies tofood processing practices which include ingredients purposely added with the intent to improve the food health value and for marketing to specific consumer groups.[1]
The term was first used in the 1980s inJapan, where a government approval process for functional foods calledFoods for Specified Health Use (FOSHU) exists.[4]
In the European Union, functional foods are conceptual rather than designated as a specific food category. The European Commission’s initiatives, such as the Concerted Action on Functional Food Science in Europe (FUFOSE) and the European Food Safety Authority (EFSA), define functional foods as those that beneficially impact body functions beyond nutrition, contributing to improved health or disease risk reduction[5]
Common ingredients intended to be functional when added to foods includepolyunsaturated fatty acids,probiotics,prebiotics,vitamins withantioxidant properties, andprotein.[6][7]
As of 2025, leading product trends and motivations for choosing functional foods are forenergy drinks,healthy aging,active living, andweight loss, among several others.[1]
Presumed benefits of making foods morefunctional or healthful have not been scientifically established, and specific statements ofhealth claims are regulated onfood labels in the European Union, United States and Canada.[8][9] Studies have shown that certain functional foods provide health benefits and prevents diseases. However safety considerations should be the ultimate. Safety concerns have been raised on the addition of certain botanicals to food like beverages, cereals and soups some of which poses adverse health risk to consumers.[10]
In 2001, the FDA issued letters warning the food industry concerning the use of certain "novel ingredients" in conventional foods.[11]
In the United States in 2024, retail sales of functional food and beverage products totaled $320 billion, with estimates for growth to $384 billion by 2028.[1]
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