A depth of gratitude goes to Chi-Tang Ho (Ph.D.), professor, State University at Rutgers and especially Carolyn Fisher (Ph.D.), Quality Assurance Manager, McCormick & Co. Inc., whose presentations are the basis of technical portions of this article.
"But, isn't all food functional?" This often-asked question expresses the confusion felt by many in the food industry over the concept of "functional foods." Even "empty calorie" food and beverages provide needed calories, if little else, to the human body. And, at the other extreme, more than a few plants have historical use not only as a food but for their medicinal benefits as well. (See Functional Foods: Back to the Future, PF, March 2001, p. 35.)