Law and innovation in food biotechnology: ethical implications for the production of functional foods

Daliannis Rodríguez; Mario A. García

doi:10.5281/zenodo.15252856

Authors

Daliannis Rodríguez Universidad UTE, campus Manabí, Montecristi, Ecuador Author https://orcid.org/0000-0003-0389-740X
Mario A. García Universidad San Gregorio de Portoviejo, Manabí, Ecuador Author https://orcid.org/0000-0002-0304-9665

DOI:

https://doi.org/10.5281/zenodo.15252856

Keywords:

functional foods, food legislation, ethics in biotechnology, labeling regulation, consumer safety

Abstract

Functional foods have emerged as an innovative category within the food industry, promoted for their ability to offer additional benefits beyond essential nutrition. However, their commercialization poses significant legal and ethical challenges, particularly regarding regulating their health benefits, producer responsibility, and equity in access. This systematic review analyzes current legislation in various jurisdictions, including the European Union, the United States, and Latin America, comparing regulatory approaches and their impact on food safety and consumer protection. It also examines the main ethical dilemmas associated with promoting these products, such as labeling transparency, unequal access to functional foods, and using biotechnology in their development. The results show that while regulatory frameworks exist to regulate these issues, challenges persist in their practical implementation and the harmonization of standards internationally. It concludes that stricter and more consistent regulation, along with clear and accessible communication strategies for consumers, is essential to ensure safety and equity in the functional foods market.

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References

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