Fortified Foods: Filling Nutrient and Knowledge Gaps

Opportunities abound to formulate functional foods with healthy benefits. Understanding consumer perceptions of these foods and beverages helps ensure they meet market needs.

Formulating functional foods and beverages should be keyed into consumer insights of these healthy products. Marianne Smith Edge, MS, RD, LD, FADA, senior vice president, nutrition & food safety, International Food Information Council (IFIC), discusses the findings of the 2013 Functional Foods Consumer Survey, designed to investigate consumer perceptions related to nutrient deficiency, sources of functional nutrients, whether  naturally occurring and fortified, role of food processing, and reasons for consuming functional foods.

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