Smart Proteins and Functional Foods: Nourishing Tomorrow’s World Today
In a world where hunger and health integrate together, the future of food must be more than just sustenance – it must be smart.
The global demand for protein is skyrocketing. Current UN projections estimate the global population to exceed 9.5 billion in number by 2050 and we will need about 60% more food to feed our population (Smith et al., 2024). The way we produce and consume protein today, relying heavily on traditional protein sources like meat, dairy, and fish is pushing nature to its breaking point. Traditional farming practices – deforestation, carbon emissions and overfishing – are stretching our planet to its limits. To top it off, millions of people today still lack access to sufficient protein sources, leading to malnutrition and a weakened immune system (Henchion et al., 2017). It is indeed a sobering realization that if the pace of our current trajectory continues, sooner or later, we may very well be the architects of our own downfall. The choices we make today, in how we treat our planet and manage its resources, will determine whether we thrive or stand witness to a future we ourselves have undone.
Amidst this backdrop, the question arises: How on earth will we nourish our future? The answer lies not in doubling down on the unsustainable systems of the past but in re-imagining the idea of food itself, making it not only sustainable but also smarter. This is where the journey of smart proteins and functional foods begins – a story of innovation, transformation and hope for our future
With the Protein Crisis Looming Large, a potential solution is –
The Rise of Smart Proteins: A Smarter Future
Smart proteins, also known as alternative proteins, are revolutionizing how we think about food. It can transform into reality, a world where every individual gets their daily dose of protein from sustainable sources. These proteins sourced from plants, fungi and even lab-grown meat offer the same nutritional benefits as traditional animal proteins without the environmental cost.
Smart proteins aren’t just futuristic ideas; they are a recipe for survival! Let’s consider pea protein for example. With the rise of smart proteins, it wouldn’t just be a humble legume anymore. With the aid of advanced processing techniques, it lays the foundation for plant-based burgers, dairy alternatives and protein bars. Another example – mycoproteins (protein derived from fungi) – Not only does it pose as a sustainable option with a low environmental footprint, but it also offers a texture which is similar to meat, making it an appealing choice for plant-based diets (Henchion et al., 2017).
Smart proteins can be thought of as a protein that is kinder to your body and the planet! But the innovation doesn’t just stop there. With the rise of cellular agriculture, meat can even be grown in a lab without the need to raise and slaughter animals. Hence, reducing the ethical and environmental concerns associated with livestock farming (Chriki & Hocquette, 2020).
Alongside smart proteins are functional foods – foods fortified with additional health benefits beyond basic nutrition. Functional foods bring a timeless wisdom to life in the modern times, attributed to the ancient Greek physician, Hippocrates, often known as the Father of Medicine. As he famously said, “Let food be thy medicine and medicine be thy food.” Functional foods do more than just fill our bellies, they actively enhance our physical and mental well-being and also prevent nutrition-related diseases (Bigliardi & Galati, 2013). For example, probiotic-rich foods not only promote gut health but also help alleviate symptoms of allergies, cancer, respiratory and urinary tract infections and various other health issues (Cencic & Chingwaru, 2010). Additionally, functional foods like milk is enriched with vitamin D to prevent osteoporosis, fruit juices are fortified with vitamin C to enhance immunity, eggs are boosted with omega 3 to enhance cardio vascular function (Singh, 2019).
The beauty of smart proteins and functional foods lies in their ability to balance tradition with innovation. We’re not throwing away the food cultures that have sustained us for centuries; Instead, we are enhancing them. By incorporating plant-based proteins into traditional diets and enriching common foods with health-boosting ingredients, we are creating a future where food nourishes more than just our hunger – it nourishes our health and the planet.
Conclusion:
In a world currently facing the dual challenges of food insecurity and environmental degradation, feeding the entire globe sustainably presents to be a monumental trial. Given the scale and complexity of the task, the implementation of a solution requires a pragmatic approach through manageable, deliberate actions. By redefining our approach in the production and consumption of proteins, smart proteins and functional foods offer a promising way forward. By making one smart choice at a time, it is possible to ease the current global challenges and meet the needs of future generations while preserving the planet we call home.
The journey to solving the protein crisis is far from over, but with smart proteins and functional foods leading the charge, we’re moving toward a world where everyone can thrive – one meal at a time.

References:
1. Bigliardi, B., & Galati, F. (2013). Innovation trends in the food industry: The case of functional foods. Trends in Food Science & Technology, 31(2), 118-129. https://doi.org/10.1016/j.tifs.2013.03.006
2. Cencic, A., & Chingwaru, W. (2010). The role of functional foods, nutraceuticals, and food supplements in intestinal health. Nutrients, 2(6), 611-625. https://doi.org/10.3390/nu2060611
3. Chriki, S., & Hocquette, J.-F. (2020). The myth of cultured meat: A review. Frontiers in Nutrition, 7, Article 7. https://doi.org/10.3389/fnut.2020.00007
4. Henchion, M., Hayes, M., Mullen, A. M., Fenelon, M., & Tiwari, B. (2017). Future Protein Supply and Demand: Strategies and Factors Influencing a Sustainable Equilibrium. Foods (Basel, Switzerland), 6(7), 53. https://doi.org/10.3390/foods6070053
5. Singh, D. P. (2019). Consumer attitudes to functional foods. In Reference Module in Food Science. Elsevier. https://doi.org/10.1016/B978-0-08-100596-5.22627-9
6. Smith, K., Watson, A.W., Lonnie, M. et al. Meeting the global protein supply requirements of a growing and ageing population. Eur J Nutr 63, 1425–1433 (2024). https://doi.org/10.1007/s00394-024-03358-2

Sherebanu Zaveri

University/College name : SRM Institute of Science and Technology