Functional food products: the relationship between the theory, the production and a consumer

Abstract

The purpose of the research. A large number of studies and developments of Russian and foreign authors on functional food products indicates an increased interest in this topic. At the same time, questions arise as to how these developments are realized in real business, and in what form they reach the consumer. The article attempts to understand the relationship between the theoretical development of functional food products, the actual production and a consumer.The methods. For this purpose we have reviewed the most interesting publications, analyzed publication activity, studied the market and surveyed potential buyers.The results. As a result of the research, a steady increase in publications devoted to the study of the sources and physiological effects of various functional ingredients has been revealed: probiotics, sources of dietary fiber, pectin substances, polyphenols, vitamins, etc. The analysis of the actual functional food production has revealed the lack of certification of this group of products in the Russian legislation, so, manufacturers cannot position their product as a functional one. However, studies are being conducted to identify the sales volume of «functional» group of products. As a result of a survey of potential consumers, gaps in understanding the essence of functional food products, their differences from fortified and healthy foods have been identified.The conclusion. Thus, it can be concluded that the relationship between the theory, the production and a consumer in the field of functional foods is broken. The production and volume of functional food products in Russia lags far behind the world level. However, with proper educational work of the media, it is possible to raise awareness and interest of the population in functional food products.

Keywords

• functional ingredients
• dietary fiber
• polyphenols
• antioxidants
• questionnaires
• publication activity
• sales