Functional dairy foods and ingredients

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

Functional dairy foods and ingredients

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

Research output: Contribution to journal › Review Article › Research › peer-review

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 language	English
Pages (from-to)	242-264
Number of pages	23
Journal	Australian Journal of Dairy Technology
Volume	58
Issue number	3
Publication status	Published - 1 Oct 2003
Externally published	Yes

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

Cite this

@article{4e17a39f35564a5892257a76c618de52,

title = "Functional dairy foods and ingredients",

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.",

author = "Playne, {M. J.} and Bennett, {L. E.} and Smithers, {G. W.}",

year = "2003",

month = oct,

day = "1",

language = "English",

volume = "58",

pages = "242--264",

journal = "Australian Journal of Dairy Technology",

issn = "0004-9433",

number = "3",

}

TY - JOUR

T1 - Functional dairy foods and ingredients

AU - Playne, M. J.

AU - Bennett, L. E.

AU - Smithers, G. W.

PY - 2003/10/1

Y1 - 2003/10/1

N2 - 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.

AB - 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.

UR - http://www.scopus.com/inward/record.url?scp=0347527345&partnerID=8YFLogxK

M3 - Review Article

AN - SCOPUS:0347527345

VL - 58

SP - 242

EP - 264

JO - Australian Journal of Dairy Technology

JF - Australian Journal of Dairy Technology

SN - 0004-9433

IS - 3

ER -

Functional dairy foods and ingredients

Abstract

UN SDGs

Other files and links

Cite this