An Investigation in the Key Ingredients in Health and Functional Foods

Functional foods are the foods that can be consumed as the part of a normal diet which offers proven physiological benefits and has ability to reduce the risks of certain chronic diseases. This research was conducted to investigate significant ingredients used within health and functional foods currently on the market, and the potential for the use and expansion of new ingredients into health and functional foods. A survey was conducted on 128 individuals in order to determine their knowledge, perception and use with regards to functional foods. The study focused on functional food ingredients currently used within the Irish market, and new functional food ingredients that have potential use. These new functional food ingredients are used in numerous countries worldwide and display a variety of impactful health benefits. The results of the study indicated that Irish consumers have very limited knowledge of ingredients applied in functional food products. Furthermore, consumers have little knowledge of their exact health benefits; however, they still consumed it, as they perceive it as being “healthy”. The results displayed that consumers would be willing to consume a variety of suggested new ingredients for the incorporation into functional foods. The study concluded that there is potential for the expansion and growth of new ingredients into functional foods within the Irish market.