Functional Food and Organic Food are Competing Rather than Supporting Concepts in Europe

Article OPEN
Johannes Kahl ; Aneta Załęcka ; Angelika Ploeger ; Susanne Bügel ; Machteld Huber (2012)
  • Publisher: MDPI AG
  • Journal: Agriculture, volume 2, issue 4 10, pages 1-9 (issn: 2077-0472)
  • Related identifiers: doi: 10.3390/agriculture2040316
  • Subject: S1-972 | organic; functional; food; consumer; quality; concept | functional | concept | Agriculture (General) | food | quality | organic | consumer
    • jel: jel:Q1 | jel:Q14 | jel:Q13 | jel:Q12 | jel:Q11 | jel:Q18 | jel:Q17 | jel:Q16 | jel:Q15 | jel:Q10
    mesheuropmc: digestive, oral, and skin physiology

A review of recent literature pertaining to organic and functional food was conducted according its conceptual background. Functional and organic food both belong to fast growing segments of the European food market. Both are food according to the European food regulati... View more
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