Functional Foods

Functional food, also known as neutraceuticals, is defined as food and food components that
provide a health benefit beyond basic nutrition. Examples may include conventional foods;
fortified, enriched or enhanced foods; and dietary supplements. These substances provide
essential nutrients often beyond quantities necessary for normal maintenance, growth, and
development, and/or other biologically active components that impart health benefits or desirable
physiological effects. Whole foods and packaged foods alike are now marketed to benefit
everything from your intestines to your heart to your memory. Functional foods range from
cereals and bars enriched with folic acid, while neutraceuticals are more commonly sold in pill
form. Often, a food is termed functional because it contains a high amount of phytochemicals,
natural active plant chemicals that can boost health. The presence of antioxidants such as
vitamins A, C and E in a food is another reason it can be termed as functional. Examples of
foods with antioxidants include tea (catechins), wine or grape juice (resveratrol), berries
(flavonoids such as quercetin) and even citrus foods.
Dietary Supplements contains a dietary ingredient intended to supplement the diet. Examples of
dietary ingredients include: vitamins, minerals, herbs and other botanicals, amino acids, and
substances such as enzymes, organ tissue, glandular, and metabolites. Neutraceuticals are food or
parts of food that provide medical or health benefits, includes dietary supplements and functional
foods. (Fisher, 2011).
Taken from the internet (Cherry Creek Nutrition), here is a list of top 10 healthful functional
foods.
1.

Omega-3 enriched eggs. Functional Components: Omega-3 fatty acids (DHA); The fatty
acid profile of the egg yolks is altered by changing the feed the hens receive. Hens receive feed
rich in omega-3s, typically from flaxseed, fish oil or sea algae. The subsequent eggs the hens lay,
contain increased amounts of omega-3s, and decreased amounts of saturated fats. What they do:
May lower triglycerides, cholesterol, and reduce the risk for coronary heart disease. Foods:
Whole eggs in the carton, labeled DHA/Omega-3-enriched.

2.

Oats. Functional Components: -glucan and phytochemicals called saponins. What they
do: Reduce total and LDL cholesterol, may help lower blood pressure. Foods: Whole oats,
oatmeal, lowfat granola, whole-oat bread, other whole-oat products.

3.

Fatty fish. Functional Components: Omega-3 fatty acids (DHA and EPA). What they do:
Reduce triglycerides, reduce coronary heart disease. Foods: Salmon, Tuna, Striped Bass, Halibut,
Sardines, Trout, Flounder.

4.

Fortified margarines. Functional Components: Plant Sterol and stanol esters. What they
do: Reduce total and LDL cholesterol for those persons with elevated cholesterol. Foods:
Fortified margarines such as Benecol, Take Control, and SmartBalance. Replace your normal
serving of margarine or butter with fortified margarines.

5.

Soy- Functional Components: Phytochemicals such as isoflavones and genistein, and soy
protein. What they do: May reduce total and LDL cholesterol. Foods: Edamame, tofu, tempeh,
miso, soynuts.

6.

Tomatoes and tomato products. Functional Component: The phytochemical lycopene.

What they do: The strongest evidence exists for lycopenes role in the reduction of prostate
cancer, but it also may reduce the risk of certain other cancers, and heart disease. Foods: Whole
fresh or canned tomatoes, crushed tomatoes, diced tomatoes, tomato paste, tomato soup (lowsalt), salsa, gazpacho.

7.

Probiotics. Functional Components: Good for you bacteria, typically lactobacillus.

What they do: Support gastrointestinal (GI) health, may boost immunity. Foods: Yogurts
supplemented with probiotics (look for a variety of live active cultures), fermented vegetables,
and fermented soy products (i.e. tempeh).

8.

Nuts. Functional Components: Monounsaturated fatty acids (healthy fats), vitamin E

(antioxidant). What they do: May reduce the risk of coronary heart disease. Foods: Walnuts,
almonds, pecans, pistachios, peanuts, cashews, hazelnuts, chestnuts, and brazil nuts.

9.

Grape Juice or Red Wine. Functional Component: Resveratrol. What they do: Exhibit
heart-healthy effects. Foods: 100% juice grape juice or grape juice mixtures (i.e. Grape-Apple
100% juice mixtures); any variety of red wine.

10.

Leafy

Greens.

Functional

Components:

Phytochemicals

such

as

carotenoids,

sulforaphanes, apigenin, and lutein/zeaxanthin. What they do: Carotenoids block carcinogens
from entering cells (cancer protective), sulforaphanes and apigenin provide heart protection,

lutein reduces blindness in the elderly, and zeaxanthin enhances immune function. Foods:
Spinach, kale, collard greens, broccoli, broccoli rabe, broccoli sprouts, arugula and other leafy
greens.
Functional food products typically include health claims on their label touting their benefits: for
example: "Cereal is a significant source of fiber. Studies have shown that an increased amount
of fiber in one's diet can decrease the risk of certain types of cancer in individuals."
In the Philippines, there is also a functional food product that is called the vitamin A enriched
wheat flour. Vitamin A deficiency is a major public health nutrition problem and has affected
millions of people in Southeast Asia alone. Because vitamin A deficiency is largely due to
chronic dietary insufficiency of preformed vitamin A and proactive carotenoids, food
fortification can offer an effective approach to prevention (Klemm et al., 2010).
In Agona, United States, there was an outbreak caused by strain of Salmonella Agona. It was
related to the cereal from Malt-O-Meal unsweetened Puffed rice Cereals and unsweetened Puffed
Wheat Cereals. On April 5, 2008 Malt-O-Meal Company received results of routine food testing
performed on March 24, 2008 that detected the presence of Salmonella in a Minnesota plant that
produces and packages dry cereals. On April 5, 2008, Malt-O-Meal issued a recall of
unsweetened Puffed Rice cereals and unsweetened Puffed Wheat cereals produced during the
previous 12 months at the plant in Minnesota. The recall products have "Best If Used By" dates
of April 8, 2008 to March 18, 2009. On April 7, 2008, PulseNet, the molecular subtyping
network for foodborne disease surveillance, independently notified CDC's OutbreakNet Team of
a cluster of human Salmonella Agona isolates with an indistinguishable PFGE pattern (outbreak
pattern) in multiple states. On April 10, 2008, CDC was informed by several state health
departments that patients infected with Salmonella Agona with the outbreak pattern had eaten
Malt-O-Meal cereal products. On April 11, the Minnesota State Public Health Department
confirmed that the Salmonella isolate isolated from the Minnesota plant was Salmonella Agona
and had the same indistinguishable PFGE pattern as the isolates from ill humans. Additionally,
both the Delaware and New York State Public Health Laboratories isolated Salmonella Agona
with matching PFGE patterns from two bags of Puffed Rice cereal produced by the same

company. CDC, multiple state health departments, and FDA are working collaboratively to
identify additional cases and determine the source and factors that contribute to this outbreak.
Yoghurt is produced all over the world and, although it is prepared only by lactic acid starters
and may be frozen or pasteurized, it often contains yeasts. The spoilage of yogurt is well
documented (Suriyarachchi and Fleet, 1981; Green and Ibe, 1987; Salji et al., 1987; McKay,
1992). Db. Hansenii was most frequently isolated from spoiled items (Jordano et al., 1991).
Rohm et al. (1990) detected a broader spectrum of spoilage yeasts in yogurt. In recent years, the
addition of fruit and flavors to yoghurts has amplified the risk of spoilage yeasts. S. cerevisiae
has also been responsible for the spoilage of fruit yogurt (Fleet and Mian, 1987).
Yeasts are major cause of spoilage of yogurt and fermented milks in which the low pH provides a
selective environment for their growth. Yogurts produced under conditions of good
manufacturing practices should contain no more than 10 yeast cells and should have a shelf life
of 3-4 weeks at 5C. However, yogurts having initial counts of >100 CFU/g tend to spoil quickly.
Generally, fungi can adapt to the environment of food thus fungi tend to be troublesome (Deak,
2007).
Chobani was founded in 2005 by Hamdi Ulukaya, a Turkish immigrant, after he saw an
advertisement for the property of an old Kraft yogurt manufacturing plant. At that time Ulukuya
never had planned to start a business and didnt even have the financial strength to buy even a
house. However, after a tour around the property, he decided there was an opportunity and thus
planned to mass-produce Greek yogurt in the United States. A small business administration loan
provided the capital to purchase the plant and hire a small staff to perfect the process and recipe
(Bartiromo, 2013). The first cup of Chobani Greek yogurt was on a retail grocery store shelf in
New York in 2007 (Who We Are, 2013).
Chobani Greek yogurt is available in the United States, UK, and Australia. They only
produces Greek yogurt but has several different product lines such as Fruit on the Bottom,
Blended, Bite, Flip, Champions, Tubes and Multi-pack. These products are all natural, with no
preservatives and made with real fruits. The Greek yogurt is also marketed having twice the
amount of protein per serving than regular yogurt (Products, 2013).

Timeline of Crisis

8/20/13
8/31/13
9/1/13

9/3/13

9/5/13

9/6/13

9/7/13

9/11/13

Complaints begin to appear on Chobanis social media channels

Chobani posts on the company bog addressing quality issues
Traditional media outlets and blogs begin reporting about retail stores
pulling product
Nearly all the major traditional media outlets cover the story, and Chobani
publishes an update on the company blog with first details about the
affected product
Chobani moves from a voluntary withdrawal to a voluntary recall and
apologizes on Facebook.
Chobani identifies the mold as Mucor circinelloides, and a Cornell
University professor states that it is not considered a foodborne pathogen
Chobani stops posting new content on social media and focuses its effort
on replying to the customers
Chobani posts an apology on the blog and details the response strategy
used during the crisis.

9/18/13
9/25/13

9/27/13

10/8/13

A California resident files a class action lawsuit for negligence

Milwaukee Journal Sentinel reports that the FDA received nearly 300
complants of illness.
Chobani posts an image on social media expressing thanks to customers
for support
Chobani resumes promotional posts on social media

References:
Cherry Creek Nutrition. http://www.cherrycreeknutrition.com/48/top-10-functionalfoods-for-your-health/
Klemm, R. et. al., (2010). Vitamin A fortification of wheat flour: Considerations and
current recommendations. Food and Nutrition Bulletin 31,1. United Nations
University
Ledenbach, L. and Marshall, R. (2009). Microbiological Spoilage of Dairy Products.

Deak, T. (2007). Handbook of Food Spoilage Yeasts. 2nd Edition. CRC Press.
Jordano, R. Medina, L. and Salmeson, J. (1991). Contaminating mycoflora in fermented
milk. J. Food Protect. 54:131-132
Fisher, W. (2011). Functional Foods: Their Role and Opportunities. Institute of Food
Technologists
Page, A. (2014). Tainted Yogurt: An Analysis of Chobanis Mold Crisis.