Functional food

A functional food is a food claimed to have an additional benefit beyond just nutrition (often one related to health promotion or disease prevention) by modifying the cultivation of the native food or by adding ingredients during manufacturing.^[1]

The term applies to traits purposely bred into existing edible plants, such as purple or gold potatoes having increased anthocyanin or carotenoid 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 to food 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 in Japan, where a government approval process for functional foods called Foods for Specified Health Use (FOSHU) exists.^[4]

Ingredients and market trends

Common ingredients intended to be functional when added to foods include polyunsaturated fatty acids, probiotics, prebiotics, vitamins with antioxidant properties, and protein.^[5][6]

As of 2025, leading product trends and motivations for choosing functional foods are for energy drinks, healthy aging, active living, and weight loss, among several others.^[1]

Health claim status

Presumed benefits of making foods more functional or healthful have not been scientifically established, and specific statements of health claims are regulated on food labels in the European Union, United States and Canada.^[7][8]

Industry

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]

See also

• Food portal

• Functional beverage
• Medical food, specially formulated foods to treat diseases with distinctive nutritional needs