Functional food and organic food are competing rather than supporting concepts in Europe
Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
Standard
Functional food and organic food are competing rather than supporting concepts in Europe. / Kahl, Johannes; Załęcka, Aneta; Ploeger, Angelika; Bügel, Susanne Gjedsted; Huber, Machteld.
Functional Foods: The Connection Between Nutrition, Health, and Food Science. ed. / Leah Coles. Boca Raton : CRC Press, 2013. p. 201-211.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
Harvard
APA
Vancouver
Author
Bibtex
}
RIS
TY - CHAP
T1 - Functional food and organic food are competing rather than supporting concepts in Europe
AU - Kahl, Johannes
AU - Załęcka, Aneta
AU - Ploeger, Angelika
AU - Bügel, Susanne Gjedsted
AU - Huber, Machteld
N1 - CURIS 2013 NEXS 361
PY - 2013
Y1 - 2013
N2 - Functional and organic foods are both segments of the food market in Europe and have been growing constantly within the last decade [1]. Whereas organic food covers the entire manner of production [2,3], functional food describes nutrition and/or health related product attributes [4,5]. Both foods are labeled and the labels send quality and/or health related messages that point towards high quality food and/or extra health benefi ts [6,7]. Although consumers perceive these messages in both types of foods [8,9], they are associated differently. Furthermore, the conceptual background of functional and organic food is different with respect to quality concepts [10,11], which refl ect the difference in the underlying paradigms of these two different food segments [12]. The aim of this paper is to analyze the similarities and differences of functional and organic food in order to determine if the concept of functional food supports or contradicts organic food production. The work was done among members of the international association Food Quality and Health (FQH).
AB - Functional and organic foods are both segments of the food market in Europe and have been growing constantly within the last decade [1]. Whereas organic food covers the entire manner of production [2,3], functional food describes nutrition and/or health related product attributes [4,5]. Both foods are labeled and the labels send quality and/or health related messages that point towards high quality food and/or extra health benefi ts [6,7]. Although consumers perceive these messages in both types of foods [8,9], they are associated differently. Furthermore, the conceptual background of functional and organic food is different with respect to quality concepts [10,11], which refl ect the difference in the underlying paradigms of these two different food segments [12]. The aim of this paper is to analyze the similarities and differences of functional and organic food in order to determine if the concept of functional food supports or contradicts organic food production. The work was done among members of the international association Food Quality and Health (FQH).
KW - Faculty of Science
KW - Fuctional food
KW - Organic food
KW - Food production
KW - Food quality
KW - Europe
U2 - 10.1201/b16307
DO - 10.1201/b16307
M3 - Book chapter
AN - SCOPUS:85055155619
SP - 201
EP - 211
BT - Functional Foods
A2 - Coles, Leah
PB - CRC Press
CY - Boca Raton
ER -
ID: 218502047