Browsing by Subject "functional foods"

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  • Markula, J. (Helsingin yliopisto, taloustieteen laitos, 2001)
    A new category of health-promoting foods has emerged on food markets. This study examines the background of the development of the products that belong to this category. It aims for a more holistic view to the subject area than what has been typical in the previous studies. The key framework used in the study, the foodweb, is based on the model of industrial networks. The model is adapted for the purposes of this study. The study has an empirical basis. Product related cases are examined. These five Finnish cases are: Benecol, Hyla, LGG, Xylitol, and Yosa. The study is mainly based on findings made from these cases. Some aspects of the international markets are also brought up. It was found that this new food product category has brought with it many new questions that previously have not been of major significance in the food context. The basic characteristics of foods and the relationships of health-promoting foods with other product categories were examined under a new framework for foods: body-centred foods. It was observed that foods are linked to different body linked purposes under which foods can be functional. Health-functionality is one of the respective functionalities. Empirical development processes described using the foodweb as conceptual framework showed the interdependency of the development process from many activities, actors, and resources that usually cannot be captured if the development is viewed from a single organisation point of view. It also seemed that development of these products is a multilayered process of many concurrent and sequential interactions. There are many obstacles within food system that hinder the development processes of these specific foods. There are many unresolved questions and questions that have not yet explicitly been asked that have to be encountered before it is relevant to expect goal oriented smooth development processes for health-functional foods.