Functional and Smart Proteins: The Future of Nutrition** Nutritional and food technology improvements in recent years have paved the path for new food categories such as functional foods and smart proteins. These advancements address the increased need for better, more sustainable food options, as well as concerns about global health, environmental sustainability, and food security. Both functional foods and smart proteins show great promise for enhancing human health and reducing environmental impact, as well as changing the way we think about nutrition. **Functional Foods: A Health Revolution** Functional foods are foods that provide health advantages in addition to basic nourishment, and they frequently contain bioactive substances such as vitamins, minerals, fiber, probiotics, and antioxidants. These foods are intended to improve health, prevent sickness, and promote overall well-being. Examples include. Functional foods and smart proteins are revolutionizing the food sector by providing novel solutions for better health and well-being. Functional meals are intended to provide additional health advantages beyond basic nutrition, whereas smart proteins are created to improve functionality and bioactivity. The notion of functional foods originated in Japan in the 1980s, with the invention of foods that could aid in the prevention of chronic diseases. Functional foods are a fast expanding business, with items ranging from probiotic yogurts to omega-3-enriched eggs. These meals have been shown to promote gut health, boost immune function, and even lower the risk of some diseases. Smart proteins, on the other hand, are intended to meet specific health needs. Plant-based proteins, for example, provide a sustainable alternative to conventional animal-based proteins.

M. Dhanush

University/College name : Bharathidasan University / Jamal Mohamed College