1. Bigliardi, B.;Galati, F. Innovation trends in the food industry: The case of functional foods. Trends Food Sci. Tech. 2013, 31, 118–129.
2. da Costa, J.P. A current look at nutraceuticals—Key concepts and future prospects. Trends Food Sci. Tech. 2013, 62, 68–78.
3. Starr, R.R. Too Little, too late: Ineffective regulation of dietary supplements in the United States. Am. J. Public Health 2017, 105, 478–485.
4. Fuji-keizai. Health & Beauty Foods Marketing Summary, ed. 3; Fuji-keizai: Tokyo, Japan, 2017; pp. 11–15.
5. Consumer Affairs Agency. (2015). What Are “Foods with Function Claims”? Available online: https://www.caa.go.jp/policies/policy/food_labeling/information/pamphlets/pdf/151224_1.pdf (accessed on 21 June 2020
6. Tanemura, N.; Hamadate, N.; Urushihara, H. The need for consumer science and regulatory science research on functional foods with health claims—What should we do to harmonize science and technology with society? Trends Food Sci. Tech. 2017, 67, 280–283.
7. Farid, M.; Kodama, K.; Arato, T.; Okazaki, T.; Oda, T.; Ikeda, H.; Sengoku, S. Comparative study of functional food regulations in Japan and globally. Global J. Health Sci. 2019, 11, 132–145.
8. Yuda, N. Understanding Foods with Function Claims through analytical results of notification status. J. Nutritional Food 2017, 16, 1–10.
9. Pravst, I.; Žmitek, K. The coenzyme Q10 content of food supplements. J. Fur Verbraucherschutz Und Lebensmittelsicherheit 2011, 6, 457–463.
10. United States Government Accountability Office. DIETARY SUPPLEMENTS—FDA May Have Opportunities to Expand Its Use of Reported Health Problems to Oversee Products. 2013. Available online: https://www.gao.gov/assets/660/653113.pdf (accessed on 21 June 2020).
11. Ministry of Health, Labor and Welfare, To Prevent Health Damage from Health Food and Prevent its Spread. 2013. Available online: https://www.mhlw.go.jp/topics/bukyoku/iyaku/syoku- anzen/dl/pamph_healthfood.pdf (accessed on 21 June 2020).
12. National Institute of Health and Nutrition. Information System on Safety and Effectiveness for Health Foods. 2020. Available online: https://hfnet.nibiohn.go.jp/ (accessed on 21 June 2020).
13. Costa Dias, M.A.; Sant’Ana, A.S.; Cruz, A.G.; de Assis F. Faria, J.; Fernandes de Oliveira, C.A.; Bona, E. On the implementation of good manufacturing practices in a small processing unity of mozzarella cheese in Brazil. Food Control 2012, 24, 199–205.
14. He, T.-T.; Ung, C.O.L.; Hu, H.; Wang, Y.-T. Good manufacturing practice (GMP) regulation of herbal medicine in comparative research: China GMP, cGMP, WHO-GMP, PIC/S and EU-GMP. Eur. J. Integrative Med. 2015, 7, 55–66.
15. da Cruz, A.G.; Cenci, S.A.; Maia, M.C.A. Quality assurance requirements in produce processing. Trends Food Sci. Tech. 2006, 17, 406–411.
16. Van Breemen, R.B. Development of Safe and Effective Botanical Dietary Supplements. J. Medicinal Chem. 2015, 58, 8360–8372.
17. Dickinson, A. History and overview of DSHEA. Fitoterapia 2011, 82, 5–10.
18. Ohama, H.; Ikeda, H.; Moriyama, H. Health foods and foods with health claims in Japan. Toxicology 2006, 221, 95–111.
19. Santini, A.; Tenore, G.C.; Novellino, E. Nutraceuticals: A paradigm of proactive medicine. Eur. J. Pharm. Sci. 2017, 96, 53–61.
20. Papachristos, G.; Sofianos, A.; Adamides, E. System interactions in socio-technical transitions: Extending the multi-level perspective. Env. Innov. Soc. Transitions 2013, 7, 53–69.
21. Curran, C.S.; Leker, J. Patent indicators for monitoring convergence—examples from NFF and ICT. Tech. Forecast Soc. Change 2011, 78, 256–273.
22. Hacklin, F.; Marxt, C.; Fahrni, F. Coevolutionary cycles of convergence: An extrapolation from the ICT industry. Tech. Forecast Soc. Change 2009, 76, 723–736.
23. Bröring, S.; Cloutier, L.M.; Leker, J. The front end of innovation in an era of industry convergence: Evidence from nutraceuticals and functional foods. R D Mgt. 2006, 36, 487–498.
24. Crowley, R.; FitzGerald, L.H. The impact of cGMP compliance on consumer confidence in dietary supplement products. Toxicology 2006, 221, 9–16.
25. Holleran, E.; Bredahl, M.E.; Zaibet, L. Private incentives for adopting food safety and quality assurance. Food Pol. 1999, 24, 669–683.
26. Sampaio, P.; Saraiva, P.; Rodrigues, A.G. ISO 9001 certification research: Questions, answers and approaches. Int. J. Qual. Reliability Mgt. 2009, 26, 38–58.
27. Escanciano, C.; Santos-vijande, M.L. Implementation of ISO-22000 in Spain: Obstacles and key benefits. British Food J. 2014, 116, 1581–1599.
28. Tunalioglu, R.; Cobanoglu, F.; Karaman, A.D. Defining economic obstacles to the adoption of food safety systems in table olive processing firms. British Food J. 2012, 114, 1486–1500.
29. Herath, D.; Hassan, Z.; Henson, S. Adoption of food safety and quality controls: Do firm characteristics matter? Evidence from the Canadian food processing sector. Canadian J. Agri. Econ. 2007, 55, 299–314.
30. Cohen, W.M.; Levinthal, D.A. Absorptive Capacity: A New Perspective on Learning and Innovation. Admin. Sci. Q. 1990, 35, 128.
31. Shao, A. US dietary supplement cGMPs: Ingredient supplier qualification. Drug Info. J. 2011, 45, 25–35.