Functional Foods and Future Vision

Functional foods provide the human body with basic nutritional requirements and, thanks to bioactive molecules, deliver additional benefits. Bioactive molecules, particularly those with effects on human physiology and metabolic functions, hold the potential and impact to shape the foods of the future. It is possible to obtain functional foods by enriching the nutrients we consume daily with bioactive molecules. Bioactive molecules are subdivided into groups such as carotenoids, glycoproteins, certain lipids, phenolic compounds, glucosinolates, lignans, organosulfur compounds and plant sterols. Products developed as next-generation functional foods have begun entering market shelves globally and locally, creating their own markets. In Turkey, only specific shelf space is allocated for these products in supermarkets, while broader sections are dedicated to these foods in global markets. Snacks enriched with molecules that function as metabolism regulators in diseases such as anaemia, diabetes and hypertension, protein bars, eggs enriched with Omega-3, pasta, oils, flour with B12 added, functional breads with increased protein content, protein-enriched breakfast milk-based beverages, antioxidant-rich cookies containing vegan protein, soft confectioneries enriched with antioxidants, sugar-free healthy snack groups with vegan and gluten-free content, cakes, breads and granolas enriched with microalgae can be cited as main examples. All foods we consume carry the potential to be transformed into functional foods in the near future. At the same time, researchers continue to search for alternative sources to enable people from all socioeconomic levels to access quality protein and healthy food. In today's era of rapidly developing basic science and biotechnology research capabilities, extraction of secondary metabolites from microalgae, consumption of freeze-dried fruits and vegetables, isolation of oils from seed plants through supercritical extraction, and obtaining raw materials by drying plants using microwave methods have become possible. Furthermore, the use of molecular methods such as secondary metabolite production through gene transformation from bacteria in various industries has accelerated alternative source searches and solutions. Rapid population growth, breakdown of sustainable food production and distribution chains, and insufficient food supplies from agriculture, livestock and fishing activities cause both increases in food prices and consumption of nutritionally compromised food products. The solutions brought by developing basic sciences and biotechnology-focused food production appear as an important stakeholder in industries' process of finding and using alternative sources. By directing their R&D and innovation solutions toward these technologies and generating added value through a circular economy model, institutions may find their first opportunity to increase profitability in the medium and long term. As Latro, we are steadily increasing our work particularly in the field of functional foods in the food sector. While developing raw materials that impart functional food properties to basic foods, we are establishing new solution partnerships with existing functional food producers. As in every sector, we will continue to follow future trends and needs in the food sector and place increasingly innovative and unconventional solutions at the centre of our focus.   Mert Kesiktaş Innovative Sectoral Transformation Specialist Latro