Functional dairy foods and ingredients

M. J. Playne, L. E. Bennett, G. W. Smithers

Research output: Contribution to journalReview ArticleResearchpeer-review

96 Citations (Scopus)

Abstract

The commercial developments in dairy functional foods and ingredients were discussed. The functional foods provide the consumer with an identified health benefit over and above basic nutritional value. The functional food market was valued at US$50 billion in 2002 and a growth of 7% pa through 2005 was expected. With the knowledge advancement in human physiology and nutrition the market for these products would grow.

Original languageEnglish
Pages (from-to)242-264
Number of pages23
JournalAustralian Journal of Dairy Technology
Volume58
Issue number3
Publication statusPublished - 1 Oct 2003
Externally publishedYes

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