Functional Foods Conference - Health Claims, Consumer Interests & Regulatory Issues

An Enterprise Ireland sponsored conference on Friday 12 March gave the research community and businesses in the food, beverage, ingredient and infant nutrition industries an opportunity to gain key insights into current thinking on the functional foods sector. A particular feature of the conference related to health claims, consumer interests and regulatory issues.

These are key issues defining the operating environment for the sector in Ireland and internationally, especially for those involved in the development of food, nutritional products or ingredients with associated health claims.  A keen appreciation of these issues is essential for the successful commercialisation of functional foods related research and to ensure that new product and market development can flourish, winning consumer acceptance within an internationally recognised and respected regulatory environment.  

The conference, "US and EU Consumer and Regulatory Acceptance of Functional Food: Implications for Innovation", took place at the Teagasc Moorepark Convention Centre in Fermoy, Co Cork.  Speakers included US and EU industry and regulatory professionals with experience of the consumer and regulatory issues associated with food-related health claims and bringing functional foods to market.  The functional foods sector, a term applied to foods with claims of health benefits, has experienced significant growth over the past decade and a half, fuelled by growing consumer interest and demand and backed up by significant industry and public sector investment in R&D driving new product development. 

Speaking at the conference, Professor Pat Wall of University College Dublin, and former Chairman of the European Food Safety Authority (EFSA), highlighted the critical importance of the regulatory environment in securing the future of the sector. "The key to realising the health and commercial potential of functional food is the substantiation of health claims within different and ever-evolving international regulatory frameworks. It is vital that the correct scientific questions are asked and the appropriate dietary intervention studies are undertaken to substantiate claims being made associated with these products", he said.

However, scientific excellence and regulatory approval are no guarantee of commercial success, and Professor Wall also highlighted the importance of consumer perceptions and confidence. "How consumers perceive functional foods will dictate whether a product is a success or a failure in the market place, so an understanding of how consumers consider these products is essential to get insight into whether there will be a demand for a particular product", he added. 

Commenting on the event, Professor Albert Flynn of University College Cork and Chairman of the European Food Safety Authority's Panel on Dietetic Products, Nutrition and Allergies (NDA), said: "The work of EFSA and its evaluation panels provides ongoing clarification on the evidence requirement for specific health claims, which will help guide innovation and associated investment".  Furthermore, Mr. Jens Bleiel, CEO of Food for Health Ireland, added: "There have been some emotional discussions around claims and approvals recently, but the current situation offers a unique opportunity for EFSA and industry together to make the process, the investment and the probability of success in food research more predictable in the future."

Tim Roche of Enterprise Ireland stressed how critical it is for the research community, industry and the public sector to develop linkages and partnerships to drive new product development and the successful commercialisation of research in the functional foods related arena. "Time-to-market is also a key consideration", he said. "For many companies the key to minimising this, while maximising opportunity, lies in effectively forming unique, highly-focused, value and risk-sharing partnerships capable of rapidly narrowing the gap between scientific claim and consumer benefit."

Contact:
Tim Roche
Food Industry Investment Enterprise Ireland
T: +1 646 431 2489
tim.roche(at)enterprise-ireland.com

Eileen Banks
Press Officer
Enterprise Ireland
The Plaza, East Point Business Park
Dublin 3
Ireland
t: +353 1 727 2805
m: 087/2445814
Fax: +353 1 727 2086
eileen.banks(at)enterprise-ireland.com
www.enterprise-ireland.com