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The European Commission Concerted Action on Functional Food Science in Europe (FUFOSE)

Project

The European Commission Concerted Action on Functional Food Science in Europe (FUFOSE), which was coordinated by ILSI Europe aimed at establishing a science-based approach for concepts in functional foods science. The goal of this concerted action has been to set up a multidisciplinary European network:

  • To assess critically the science base required to provide evidence that specific nutrients and food components positively affect target functions in the body;
  • To examine the available science from a function-driven perspective rather than a product-driven one ;
  • To reach consensus on targeted modifications of food and food constituents, and options for their application.

This approach led to identifying key partners from Europe’s food and agricultural industry, governmental and intergovernmental bodies and the scientific community. This project provided them with an opportunity to exchange ideas and to interact on a neutral platform.

The work generated by FUFOSE served as basis for the PASSCLAIM project, Process for the Assessment of Scientific Support for Claims on Foods.

Publications

A.T. Diplock et al. , Editors. Scientific Concepts of Functional Foods in Europe - Consensus Document.​ British Journal of Nutrition 1999;81(1):1-27.

F. Bellisle et al., Editors. Functional Food Science in Europe - Theme Papers​. British Journal of Nutrition 1998;80(1):1-193.

Dates
1995-1997
Budget
€360,000
Consortium
12 partners from 6 countries
Objective
The project aimed at establishing a science-based approach for concepts in functional foods science. The goal of this concerted action has been to set up a multidisciplinary European network:
•To assess critically the science base required to provide evidence that specific nutrients and food components positively affect target functions in the body;
•To examine the available science from a function-driven perspective rather than a product-driven one ;
•To reach consensus on targeted modifications of food and food constituents, and options for their application.
This approach led to identifying key partners from Europe’s food and agricultural industry, governmental and intergovernmental bodies and the scientific community. This project provided them with an opportunity to exchange ideas and to interact on a neutral platform.
Key achievements
Publications
  • A.T. Diplock et al. , Editors. Scientific Concepts of Functional Foods in Europe - Consensus Document. British Journal of Nutrition 1999;81(1):1-27.
  • F. Bellisle et al., Editors. Functional Food Science in Europe - Theme Papers. British Journal of Nutrition 1998;80(1):1-193.
The work generated by FUFOSE served as basis for the PASSCLAIM project, Process for the Assessment of Scientific Support for Claims on Foods.
To be completed
Role of ILSI Europe
Coordinator. To be completed
Website
To be completed
Contact
For more information on the FUFOSE project, please contact info@ilsieurope.be