The ISNFF was established in 2008 as a not-for-profit organization in response to widespread recognition of the role on natural health products, including functional foods, nutraceuticals as well as dietary supplements for health promotion and disease risk reduction. Over the past several years, the ISNFF has managed to bridge the existing gap among scientific community, health care professionals, industry and investors, as well as the public and consumers through its conferences, short courses, seminars, newsletters, and other publications. The previous conferences of ISNFF (Taichung-Taiwan, San Francisco-USA, Bali-Indonesia, Sapporo-Japan, Kona/Hawaii-USA, and Taipei-Taiwan) attracted some 410-705 participants from around the globe. The presentations have been from world renowned experts in the field, bringing to the audience state-of-the-art information and the latest developments in the field. Meanwhile, the Journal of Functional Foods (the official journal of ISNFF), published by Elsevier, is in its 5th year with an impact factor of 2.632 from the ISI. Moreover, the Society organizes short courses/seminars in hot topic areas either prior to the annual conferences or joint with other societies such as Institute of Food Technologists (IFT), American Chemical Society's (ACS) special meetings, and International Union of Food Science and Technology (IUFoST). The ISNFF publishes several newsletters each year for communicating the latest information in the field to its members and the general public as well as those interested in the latest developments in this evergrowing area.