The dichotomy between functional and functionalized foods – A critical characterization of concepts
Oleg Frumuzachi, Alan Flanagan, Sascha Rohn, Andrei Mocan
Abstract
Diet is one of the main drivers of non-communicable chronic diseases (NCD). Modifying the food supply may be an attractive strategy for promoting health and reducing NCD risk. The intentional modification, processing, enrichment, or fortification of foods to produce “functional foods” currently varies according to legal definitions and existing regulatory frameworks, initially intended function, and production methods. This review critically appraises the existing definitions and concepts applied to functional foods, proposing a new concept of “functionalized foods”. The conceptual difference between the two categories is that the term “functional foods” is used for products validated for human health through controlled trials, while “functionalized foods” is used for food products obtained through enrichment or (bio)fortification that lack such a validation, yet. Consequently, the review aims to establish a framework for better understanding the range of existing products, enhancing communication, and promoting a more accurate interpretation of the functional food landscape. • Persistent misconceptions about functional food terminology pose challenges. • Functional foods are validated through controlled human trials. • Functionalized foods are enriched products without validation evidence. • A framework to improve understanding/communication on functional foods is crucial.