Technical Abstract: Functional Foods: Any food, modified food or food ingredient that provides structural, functional or health benefits, thus promoting optimal health, longevity and quality of life, "Food products that provide specific health benefits beyond the traditional nutrients they contain". It is expected that the market for functional foods will be $25.3 billion in the year 2003. The challenges to achieve full potential for functional foods are: 1. Research demonstrating functional benefits. 2. Approved regulatory labeling claims. 3. Consumer education. It is most desirable to have multifunctional foods containing minimally processed whole grains, fruits, vegetables and edible plant materials.