are foods that provide health benefits beyond basic due to certain physiologically active components, which may or may not have been manipulated or modified to enhance their bioactivity. These foods may help prevent disease, reduce the risk of developing disease, or enhance health. Consumer interest in functional foods increased during the late twentieth century as people's interest in achieving and maintaining good health increased. Health-conscious consumers have become aware of the health benefits associated with specific foods and are incorporating elements such as , , and soy into their diets. Rapid advances in food science and technology, an aging population, the rapid rise in health care costs,
and changing government marketing and labeling regulations have also had an impact on the functional foods market.