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To get back to the history of functional foods, one of the first examples of a functional food with a specific health claim. The earliest attempt for functional food formulation by incorporating functional ingredients was iodized salt in early 1900. Iodine was added as functional ingredient to prevent goiter, prevalent health concern of that time. Unilever designed polyunsaturated fatty acids rich spreads to deal with issue of elevated cholesterol level in late 1960s. Spreads under Becel and flora brand were launched with modified triacylglycerol profile with elevated PUFA with target patients of hypercholesterolaemic initially [6]. Following this trend, different health associations like National Heart Foundation of Australia, 1999; Health Council of the Netherlands, 2001 strongly advocated the significance of the ratio of polyunsaturated fats to saturated fats in diets at global level. Later on, such products were in category of mainstream products for all types of consumers [7]. This clearly demonstrates that the functional food can be targeted to particular group of people and simultaneously will assist in overall health improvement of public. Further research and new product developments were done in spreads by incorporating plant sterols or stanols for availing for health benefits [8]. This again demonstrates that developments in nutritional science can be incorporated successfully into functional foods, if there is sufficient consumer awareness and need. However, sound science and perceived consumer need from a public health perspective are no guarantee for the success of functional food products, as unfortunate examples of unsuccessful market introductions show. It is hard to predict the prerequisites for success of a functional food, but factors undoubtedly include consumer need and awareness; consumer acceptance of a food solution; powerful communication of health benefits to the consumer; uncompromised taste; optimal convenience; adequate retail or out-of-home availability; proven safety and efficacy; acceptable price level; assurance and support from different sources, including scientific opinion leaders; and a clear regulatory framework for making claims, providing a level playing ground for all companies.

Table 1.1 Different commercial functional foods available in the global market.

Product type and name	Functional component	Company
Probiotic foods
Actimel	Yoghurt, Lactobacillus casei	Danone, France
Activia	Creamy yoghurt, Bifidus Actiregularis	Danone, France
Proviva	Yoghurt, Lactobacillus Plantarum	Skane mejerier, Sweden
Vitamel	Dairy products containing Lactobacillus casei GG, Bifodobacterium bifidum, Lactobacillus acidophilus	Campina, the Netherlands
Vitality	Yogurt with pre- and probiotics and omega-3	M”uller, Germany
Yakult	Probiotic milk with Lactobacillus casei Shirota	Yakult, Japan
SOYosa	Products based on soy and oats and includes a refreshing drink and a probiotic yogurt-like soy—oat product	Bioferme, Finland
Functional food ingredients
Omega-3-Soybean oil	Eicasopentanoic acid	Monsanto, USA
High oleic acid	Frying and baked goods	Dupont, USA
Conventional foods
High protein cassava	Transgenic variety with higher protein content	Biocassava plus International Consortium
Sugar beet	Soluble fiber and low calorie sweetener	Florimond Desprez, France
Tomatoes with high folic acid	25 times more folic acid	University of Florida, USA ’
Dietary supplements
DHA Omega 3	Fetal development	Natrol, USA
CetylPure	With Cetyl myristoleate fatty acid, for joint health	Natrol, USA
Sunthi	Carmative and gastrointestinal tract stimulant, for indigestion and nausea	Himalaya Healthcare, India
Fortified Chocolates	Calcium fortified chocolate	Thompson Candy Company, Meriden, USA
Oats fortified with vitamins, minerals, folic acid	To meet specific nutritional requirements	Marico’s India
Double fortified salt	Iron and Iodine fortification to meet requirements	Tata Consumer Products, India
Vitamin fortified sugar	Healthy body and good eye sight	National Food and Nutrition Commission, Zambia