In recent years, the world population is increasing rapidly and is expected to reach 9.7 billion by 2050. As the global population increases, the demand for food also increases. We have to ensure food safety for 8 billion people. But global food insecurity had already been rising due to climatic change. Global warming is the main cause of climatic change which influences weather patterns by causing heat waves, heavy rainfall and droughts.
The rising temperature and CO2 in the atmosphere can be favourable for crops up to a certain extent. But increase in the temperature also accelerate evapotranspiration from plants and soils and lead to water shortage. Recently it is been estimated that the global food system is reasonable for one- third of greenhouse gas emissions.
The risk of malnutrition increases in recent years. In 2022,390 million adults were underweight and 149 million children under age 5 were stunted. About 45% of child deaths who were under age 5 were caused by under nutrition.
In 2022,2.5 billion adults were overweight and 890 million adults were obese. There is an increasing risk of overweight among children due to increased access to processed foods and minimal physical activity. The micronutrients like iodine, vitamin A and iron are deficit in many people. The unhealthy diets are major reason for non-communicable diseases like type 2 diabetes, cardiovascular disease and some cancers.
As the world encounters a growing burden of malnutrition and diet – related illness, functional foods and smart proteins could be beneficial in ensuring healthy and sustainable future. Foods with health advantages beyond basic nourishment are referred to as functional foods. Minimally processed, whole foods along with fortified, enriched or enhanced foods come under functional foods. It prevent nutrient deficiencies, diseases and promote growth. Examples include whole grains, fruits and vegetables, fortified milk, egg, yogurt, etc.
The awareness about the functional foods are increasing rapidly in recent years due to its role in preventing chronic diseases. For example, antioxidants in fruits and vegetables help combat oxidative stress. Fibre in whole grains aid in preventing colon cancer and maintaining gut health. Omega 3 fatty acids in fish oil reduce inflammation and promote heart health. The distinction between food and medicine is blurred by functional foods which provide a quick, easy and natural alternative to enhance health without the use of prescription drugs. The demand for dairy and meat rises but they may he unsustainable due to their significant environmental footprint. The livestock industry is the leading contributor of deforestation, water depletion and green gas emissions. So to combat this, scientists are developing smart proteins. They are more ethical, sustainable and nutrient rich. Examples include plant based, alternative animal, microbial and upcycled protein. The functional foods and smart proteins combinely aid in offering solutions to global issues like chronic diseases, climatic change and food security. They both offer a revolutionary approach to nutrition that integrates sustainability, health and science.

Megha S

University/College name : Dr. N. G. P. Arts and science college