Naslov
Organic versus functional food

Autori
Poljak, Marija ; Batelja Lodeta, Kristina

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Archives of Industrial Hygiene and Toxicology Abstracts of the 3rd International Congress on Food Safety and Quality 'Food, Health and Climate Changes' / Šostar, Zvonimir, Šikić, Sandra ; Krivohlavek, Adela ; Bošnir, Jasna - Zagreb : Institute for Medical Research and Occupational Healt, Zagreb, Croatia, 2020, 25-25

Skup
3rd International Congress on Food Safety and Quality: Food, Health and Climate Changes

Mjesto i datum
Zagreb, Hrvatska, 10.11.2020. - 13.11.2020

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
consumers, differences, human health, organic production, perception

Sažetak
Organic and functional foods have a recognizable place in the food market. In the European Union, both are regulated by food related regulations, with foods produced by organic production also regulated by regulations related to organic agricultural production. The term functional food first appeared a few decades ago when people began to pay more attention to foods that have a positive impact on human health. Functional foods as a new food category originated in Japan (legal definition in Japan - Foods for Specified Health Use FOSHU), from where the concept spread to Europe and America. The European Commission defines functional food as one that, in addition to having nutritional value, has a positive effect on one or more targeted functions in the body as well as reducing the risk of disease. The group of functional foods includes: 1) foods fortified with specific nutrients (e.g., iron- fortified, calcium-fortified, Omega fortified, etc.) ; 2) modified foods promoted for specific health benefit claims (e.g., reduce cholesterol, lower blood pressure, etc.) ; 3) natural foods with specific nutrient/disease associations (eg, tomatoes - lycopene, flaxseed - Omega3, oats - b- glucan fiber, garlic - sulfur, dairy - calcium, fish - Omega3, beef - conjugated linoleic acid, and so on). While functional foods combine and focus on nutrients, organically produced food’s primarily targets are the environmental benefits. Consumers of organic products believe that organic food has positive effects on health and do not have a positive attitude about buying functional foods. For both consumer groups, health is important, but the groups differ in the way they try to achieve better health and well- being.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija)

POVEZANOST RADA