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By: Sean Moloughney

Editor, Nutraceuticals World

Researchers are using biotechnology to enhance nutritional and other properties of food for consumer benefit, but such products will face a complicated array of review requirements before they can come on the market, according to “Application of Biotechnology for Functional Foods,” a new report released by the Pew Initiative on Food and Biotechnology, a project of the University of Richmond supported by The Pew Charitable Trusts. The report provides an overview of functional foods—foods that are enhanced to provide health benefits beyond basic nutrition—and looks at the potential to develop these foods through the application of modern biotechnology. The report makes clear that the regulatory landscape for food products is already complex and that how producers choose to categorize their products greatly affects how they will be overseen, marketed and ultimately perceived by consumers.

For more information: Pew Initiative on Food and Biotechnology, 202-552-2135; E-mail: mvmiller@pewtrusts.org; Website: pewagbiotech.org/research/functionalfoods.

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