FUNCTIONAL FOODS AND SMART PROTEINS
INTRODUCTION :
Functional foods, sometimes referred to as “nutraceuticals” or “designer foods,” are meals that include nutrients meant to enhance health. Consuming functional meals may help avoid chronic diseases, particularly cancer, cardiovascular disease, gastrointestinal tract disorders, and neurological diseases, according to a plethora of preclinical and clinical research. A concept similar to this is used by the Food and Agriculture Organization (FAO) of the United Nations. According to their definition, functional foods are ones that include additional elements that could be good for your health in addition to nutrients.

FUTURE TRENDS OF FUNCTIONAL FOODS:
The increasing demand for functional foods is also encouraging research and innovation among producers and aiding in the diversification of their agricultural and marine-based crop portfolios. Because of rising health consciousness and rising disposable income, there is a growing demand for functional meals, particularly in developed economies. The market for functional foods is anticipated to increase at a moderate rate in the omega fatty acid-fortified food sector. The worldwide nutraceutical market is likely to increase with the help of protein and peptide supplements, and the non herbal portion of the dietary supplement market is predicted to grow steadily. For instance, a lot of people utilize chocolate as a mood enhancer. Chocolate is a good ingredient for a functional product because it can be used to disguise any problematic tastes in the product and because customers already perceive it as something you consume to feel better.
FUTURE TRENDS OF ALTERNATIVE PROTEIN :
‘Smart protein’ is quickly becoming a disruptive field in the ever changing food market. Smart protein, which is also referred to as alternative protein in other parts of the world, is a cutting-edge food category that offers healthy substitutes for dairy, meat, and eggs that come from animals, with far superior effects on global health, public health, and food security. Intelligent protein has the power to rejuvenate the environment that sustains us, feed our population, and change the way we eat. Fermentation-based proteins, meat created in a lab, and plant-based proteins are examples of smart proteins. With items like plant-based burgers and dairy substitutes becoming more and more popular, plant-based proteins made from components like peas, soy, and beans are already widely available. Businesses such as Beyond Meat and Impossible Foods have created plant-based alternatives to animal meat that taste and feel quite similar, satisfying the needs of both vegetarians and meat lovers who want to lessen their environmental footprint. Though it is still in its infancy as a food product, cultured beef has great potential as a more moral and environmentally friendly substitute for traditional meat production. Similar to this, high-quality proteins produced by fermentation a process that uses microorganisms are drawing interest due to their potential to completely transform the protein market.

Conclusion:
Smart proteins and functional foods offer a revolutionary approach to nutrition that integrates sustainability, health, and science. These developments have the potential to significantly influence how food is produced in the future as the world’s population increases and consumer demand for healthy, sustainable foods develops.

RUBIKA SREE K K

University/College name : Dr.NGP ARTS AND SCIENCE COLLEGE,Coimbatore