Functional Foods and Future Vision

Functional Foods and Future Vision Functional foods provide additional benefits to the body thanks to bioactive molecules, in addition to meeting the basic nutritional needs of the body. Bioactive molecules, which are especially effective on human physiology and metabolic functions, have the potential and effect to create the foods of the future. It is possible to obtain functional foods by enriching the foods we consume in daily life with bioactive molecules. Bioactive molecules are divided such groups like carotenoids, glycoproteins, some lipids, phenolic compounds, glucosinolates, lignans, organosulphur compounds and plant sterols. Products developed as new-generation functional foods started to form their own markets by entering the market shelves globally and locally. While only certain shelves are reserved for these products in the markets in Turkey, wider aisles are allocated to these foods in global markets. Protein bars, eggs enriched with Omega-3, pasta, oils, flours with B12 addition, functional breads with increased protein, breakfast milk-based drinks enriched with protein, antioxidants containing vegan protein, cookies enriched with antioxidants, soft candies enriched with antioxidants, sugar-free healthy snack groups with vegan and gluten-free content, cakes, breads and granola enriched with microalgae can be counted as the main examples for the snacks enriched with molecules that function as a metabolism regulator in diseases such as anemia, diabetes, and blood pressure. All the foods we consume have the potential to become functional foods in the near future. At the same time, researchers continue to search for alternative sources so that people from all socioeconomic levels can reach quality protein and healthy food. Today, in which basic science and biotechnology research opportunities are rapidly developing, it is possible to extract secondary metabolites from microalgae, lyophilize fruits and vegetables, isolate oil from seed plants by supercritical extraction, and obtain raw materials by drying plants with the microwave method. In addition, thanks to the availability of molecular methods such as gene transformation from bacteria and the production of secondary metabolites for various industries, the search for alternative sources and solutions has been accelerated. The rapid increase in the human population, the deterioration of the sustainable food production and distribution chain, and the inadequacy of the nutrients obtained through agriculture, animal husbandry and fishing activities cause both an increase in food prices and the consumption of foods with damaged nutrient content. At this point, the solutions brought by the developing basic sciences and biotechnology-oriented food production seem to be an important supporter of the industry’s process of finding and using alternative sources. It may be the first opportunity for institutions to increase their profitability in the medium and long term, for companies to focus their R&D and innovation solutions on these technologies and produce added value with the circular economy model. As Latro Kimya, we are gradually increasing our work in the food industry, especially in the field of functional foods. While we are working on developing raw materials that give functional food properties to basic foods, we establish new solution partnerships with existing functional food producers. As in every sector, we will continue to focus on innovative and extraordinary solutions by following the trends and needs of the future in the food sector.       Mert Kesiktaş Innovative Sectoral Transition Expert Latro