The significance and possibility of functional food production

Abstract

Abundant knowledge of the significance of food quality for all human living functions as well as growing human population and the occurrence of world “hidden hungeh”, directed food producers toward new production processes of and new product development that must satisfy the specific needs of different categories of consumers. The differences are reflected in sex, age, religious affiliation, activity, health, social status etc. “Organic”, “naturaf”, minimal processing, functional (and often called “therapeutical”) food nowadays represents the key interest of nutritionists, physicians and food producers. Such food should have a beneficial influence on human health, besides satisfying the nutritive and energetic necessities, by protective, prophylactic and healing performance. This paper discusses facts about the influence of food on human health, problems of malnutrition in developing and developed countries, presents states of food production in the world and in Yugoslavia, legislation and regulations on nourishment and food production, the disadvantages of former concepts of development of this production and possible directions of future trends with a particular review on functional food production.