In today’s world, the global food industry uses food science and biotechnology to address the challenges of malnutrition and ensure sustainability. As the population grows and other environmental factors intervene, the need for innovative and nutrient-dense foods has become very important. Functional foods and smart proteins have emerged as promising solutions offering enhanced nutritional benefits while addressing the global standard for healthier and more sustainable food sources.

Functional foods are defined as foods that offer additional health benefits beyond their basic nutritional value. These foods are rich in bioactive compounds like vitamins, minerals, antioxidants, and probiotics which promote the overall well-being of a person’s health and reduce the risk of chronic diseases like heart disease, diabetes, cancer, etc. One of the best examples is the omega-3 fatty acids found in fish, fenugreek, and walnuts have been shown to suppress inflammation and support cardiovascular health.

Another important example is yogurt, which is widely recognised funtional food which enhances gut health and improves digestion. They also boost immunity, and also positively influence mental health. Similarly fortified cereals which contain added vitamins and minerals like vitamin D and calcium support health and immunity addressing nutritional deficiencies in the population. By incorporating functional foods into daily life, people can take a very good approach to maintaining their health and prevent illness.

Smart proteins are sustainable and nutritious alternatives to traditional meat-based proteins with rising concerns about the environmental impacts of traditional meat production from livestock. Smart proteins sourced from plants, plant-based meat, and insects are becoming alternatives offering an eco-friendly solution to the rising global demand for protein-rich foods.

Plant-based proteins such as soya, peas, and chickpeas are becoming more popular nowadays. Also, plant-based meat is becoming an alternative to traditional meat which is more resource efficient. These are very much supported by vegetarians, and vegan influencers who aim to reduce meat consumption due to environmental and health concerns. Another pathbreaking development is lab-grown meat which is grown meat from animal cells in the lab reducing the need for livestock and enhancing environmental resources.
Insect-based proteins from crickets and mealworms are rich in protein, healthy fats, and micronutrients. Although insect consumption is new in many parts of the world and not welcomed much among the public, it has slowly started to gather attraction among people pointing to its high protein source.

Functional foods and smart proteins represent an innovative and transformative step forward in both health and sustainability, As consumers become more aware of the need for healthier and sustainable diets, these innovations will play a vital role in shaping the future of the food and food industry. This functional food and smart proteins defifnelty pave a greater pathway for a greener and more resilient planet

Abiraj

University/College name : Amity University,Noida