The concept of Functional Foods has been adopted differently by the countries across the globe. The differences lay in the definition and thereby the scope and the regulatory framework that governs the market. The concept of functional food was first promoted in 1984 by Japanese scientists who studied the relationships between nutrition, sensory satisfaction, fortification and modulation of physiological systems (Istvan et al., 2008). There it referred to the food products fortified with special constituents that possess advantageous physiological effects (Hardy, 2000; Stanton et al., 2005). Functional foods also offer the perception that the food industry is removing less desirable elements in foods (fats, sugars, sodium, etc.) and adding more sought-after ingredients (Mulry, 2002). Another research says that a functional food is, or appears similar to, a conventional food. It is part of a standard diet and is consumed on a regular basis, in normal quantities. It has proven health benefits that reduce the risk of specific chronic diseases or ill states in addition to its basic nutritional functions (Doyon and Labrecque, 2008). In Europe, Functional Food Science in Europe (FuFoSE) defines functional food as ‘‘a food