Abstract

Nahid T. Fawi*, Adil M. A. Salman

ABSTRACT

Functional foods have been developing for over 30 years and are quickly becoming staples in international markets. The term functional food is credited to have been introduced in 1991 by the Japanese government and refers to a food that is supplemented with extra ingredients which can contribute to human health and wellbeing. A food can be said to be functional if it contains a component, that benefits one or a limited number of functions in the body in a targeted way that is relevant to either the state of well-being and health or the reduction of the risk of a disease. The awareness of consumers on the intake of healthier foods, comprising bioactive compounds has been increased tremendously. For the food industry, the driving force behind the functional food concept is to create a market niche to commercialize innovative products claiming beneficial physiological effects beyond those ordinarily associated with typical nutrients. The objective of this paper is to provide a diversified review of definitions, importance, global markets and consumer preferences of functional food. The article also reviewed functional food sources from animal and plant sources. The review concluded that most food considered as functional food are already indigenous in Sudan and for these products to compete in the global market, strong marketing strategies together with new technological production practices for such products should be incorporated. Functional food market is a promising global market for Sudan, that if handled in well-designed strategies could boost the agricultural economy of the country.