|
|
|
You can get e-magazine links on WhatsApp. Click here
|
|
|
|
|
|
Functional foods – Future prospects
|
|
Monday, 15 December, 2025, 08 : 00 AM [IST]
|
|
N. Indra
|
Functional foods are foods that provide additional health benefits beyond basic nutrition. Functional foods have emerged as a crucial area of research and innovation in the realm of food science, offering promising solutions for the prevention and management of chronic diseases such as cardiovascular disease, cancer, osteoporosis, diabetes, and hypertension. These foods, enriched with bioactive nutraceutical compounds, present nutritional and therapeutic benefits. The synergy between the technological and physiological properties of functional ingredients has paved the way for improvements in food quality, such as enhanced organoleptic properties and increased stability against oxidation and emulsification. They contain bioactive components such as phytochemicals, antioxidants, prebiotics, probiotics, dietary fiber, peptides, and vitamins that support physiological functions and may prevent chronic diseases. Common examples include probiotic yogurt for gut health, fortified cereals for micronutrient enrichment, green tea for antioxidants, turmeric for anti-inflammatory properties, and omega-3 enriched foods for cardiovascular benefits. With increasing awareness of diet-related diseases, functional foods have become a vital component in the intersection of nutrition, health, and disease prevention.
Growing Importance of Functional Foods
Modern lifestyles are characterised by high levels of stress, sedentary behavior, irregular eating habits, and heavy consumption of processed foods. As a result, non-communicable diseases (NCDs) such as diabetes, obesity, cardiovascular diseases, hypertension, and certain cancers have become widespread across the globe. Unlike infectious diseases, these conditions develop gradually and are strongly linked to diet and lifestyle choices. Functional foods offer a preventive approach by supporting the body’s natural defence mechanisms, improving metabolic functions, and enhancing overall well-being.
For example:
- Foods rich in antioxidants, such as berries and leafy vegetables, help reduce oxidative stress.
- Dietary fiber from whole grains and legumes aids digestion and prevents constipation.
- Probiotics maintain the gut microbiome, improving immunity and nutrient absorption.
- Plant sterols and omega-3 fatty acids support heart health by reducing cholesterol levels.
This preventive role aligns with the growing global shift from treatment-based healthcare to preventive healthcare.
Scientific and Technological Advancements
The future prospects of functional foods are strongly driven by advancements in food science, biotechnology, and nutritional research. Scientists are continuously identifying new bioactive compounds and understanding how they influence body systems.
Key scientific developments include:
- Biotechnology and Fermentation Technology
- Modern fermentation technology helps produce probiotics and fermented functional foods at scale. Enhanced fermentation methods also help create new flavours and improve nutrient availability.
- Microencapsulation Techniques
- Bioactive compounds are often sensitive to heat, oxygen, or digestion. Microencapsulation protects these compounds and ensures their slow and effective release in the body, improving their functionality.
- Nutrigenomics and Personalised Nutrition
- Nutrigenomics studies how genes interact with nutrients. This field is opening possibilities for personalised functional diets designed according to an individual's genetic makeup, age, health condition, and metabolism. In the future, consumers may receive tailor-made diets and functional food supplements that match their unique health needs.
- Development of Plant-Based Alternatives
- With increasing interest in vegan and vegetarian lifestyles, plant-based functional foods such as soy protein products, plant-based probiotic yogurts, and algae-derived omega-3 supplements are gaining popularity.
Together, these advancements indicate that functional foods will become more specialised, targeted, and scientifically validated.
Changing Consumer Preferences
Consumer attitudes toward food have undergone a major shift. Food is no longer viewed only as fuel, but also as a source of wellness, longevity, and mental clarity. The Covid-19 pandemic significantly accelerated this trend by increasing awareness of immunity-boosting foods. Demand rose for herbal teas, turmeric milk, ginger, amla (Indian gooseberry), garlic, zinc-enriched foods, and vitamin D supplements.
Moreover:
- Young consumers favour convenience foods with added health benefits.
- The elderly population seeks foods that support mobility, memory, and immunity.
- Athletes and fitness-focused individuals prefer protein-enriched and recovery-supporting foods.
In addition, the popularity of natural, minimally processed foods continues to rise. Consumers now carefully check ingredient labels and prefer foods without artificial additives.
Market Expansion and Industrial Innovation
The functional food industry is rapidly expanding and is projected to grow significantly in the coming decades. Companies are investing heavily in research, branding, and product diversification. Examples of market innovations include:
- Probiotic beverages like kombucha and kefir
- Superfoods like quinoa, chia seeds, spirulina, flax seeds
- Fortified foods including iodised salt, vitamin D milk, and iron-enriched cereals
- Energy and protein bars formulated for active lifestyles
- Prebiotic fiber drinks that support gut microbiota balance
The food service and restaurant industries are also beginning to include functional food options in menus, reflecting consumer demand.
Role of Traditional and Indigenous Foods
A major future prospect lies in the revival of traditional and indigenous foods, especially in countries like India, which has a rich culinary heritage. Foods such as millets, moringa, turmeric, fenugreek, fermented rice, buttermilk, pickles, and herbal decoctions (kashayam) contain natural therapeutic compounds.
As research continues to validate the medicinal value of these foods, they may become globally recognised functional products.
Challenges and Limitations
Despite the strong future outlook, the functional food sector faces several challenges:
- Scientific Validation
- Some functional foods are marketed with exaggerated health claims without adequate clinical evidence. Regulatory organisations such as FSSAI, FDA, and EFSA must ensure accurate labelling and claim verification.
- High Cost
- Functional foods can be expensive due to research, specialised ingredients, and advanced processing technologies. This limits their accessibility to lower-income populations.
- Consumer Misunderstanding
- Many people mistakenly believe that functional foods alone can cure diseases. They should be taken as part of a balanced lifestyle, not as substitutes for medical treatment or a healthy diet.
- Taste and Acceptability
- Some functional foods may have strong or unfamiliar flavours, reducing consumer acceptance. Industry efforts must focus on improving taste while maintaining health benefits.
Future Outlook
The future of functional foods is highly promising. In the coming years, we are likely to see:
- Greater scientific validation of bioactive compounds
- Integration of personalised nutrition into healthcare
- Functional foods tailored to specific groups like elderly, athletes, and children
- Expansion of plant-based and sustainability-focused food products
- Wider global recognition of traditional functional ingredients
As awareness grows, functional foods will play a central role in promoting public health, preventing chronic diseases, and improving quality of life.
(The author is assistant professor, Department of Nutrition and Dietetics Sengunthar Arts and Science College (Autonomous), Tiruchengode, Tamil Nadu. She can be reached at indrapoovendran1992@gmail.com)
|
|
|
|
|
|
|
|
|
|