Strict rules for functional foods: what lies ahead for the industry?

Strict rules for functional foods: what lies ahead for the industry?

On August 29, 2025, it was announced on the University of Lübeck website that the inaugural lecture by Prof. Dr. will take place on October 14, 2025 at 5:30 p.m. Stefanie Hartwig will take place. The topic of the lecture revolves around “food law restrictions in connection with nutritional medical findings”. This lecture promises a comprehensive overview of the legal framework that affects the food industry.

Food law includes numerous advertising bans regarding the health effects of foods and their ingredients. Laws prohibit the advertising of foods with preventative or curative effects. This significantly limits the health benefits of food. The regulations for the targeted enrichment of functional foods with nutrients are particularly strict and often require approval for certain vitamins and minerals.

Functional foods in focus

A central aspect in the discussion about food law is the term “functional food”. According to the Federal Institute for Risk Assessment (BfR), this term refers to foods that are intended to influence physiological parameters that are important to health in consumers. Functional foods are not nutrient concentrates like dietary supplements, but are offered in conventional food forms. Synonyms include terms such as “designer foods” and “nutraceuticals.”

One problem is that the term “functional foods” is currently not legally defined. Examples include probiotic yogurt or margarine enriched with plant sterols. These foods, which often contain novel ingredients, must go through a European approval process before they can come onto the market. Since the end of 2014, important legal requirements for labeling have been set by the Food Information Regulation (LMIV), which researches uniform regulations for all EU member states.

Impact on the industry

The lecture by Prof. Dr. Hartwig will therefore not only raise legal questions, but also shed light on the effects of these restrictions on the food industry. The strict requirements could slow down innovative developments in functional foods while at the same time protecting the safety and interests of consumers. This closes the circle between legal framework conditions and practical implementation in the food industry.

Prof. Dr. Stefanie Hartwig has made a name for herself in the field of intellectual property rights and teaches in the Medical Nutritional Sciences course at the University of Lübeck. Your expertise will be crucial in shedding light on the complex connections between legal requirements and nutritional scientific findings. This topic is of extreme interest not only to professionals but also to consumers.