How to Jump on the Functional Food Bandwagon without the Cost of Reformulation or New Product Development

Responding to the growing number of consumers who see functional foods and beverages as important to good health, food companies are developing strategies to highlight functional ingredients already in products that they have been making for years. In doing so, they avoid the costs associated with reformulations or new product introductions.

To examine this emerging business strategy, we posed some questions to Susan Spiggle, an Associate Professor at the University of Connecticut who heads the school’s Marketing Department; Nerac Food Science Analyst Brenda Van Goethem, and Nerac Business Analyst Keith Lucas. We invite you to listen to their interesting discussion.

 

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