DEVELOPMENT OF NEXT-GENERATION FUNCTIONAL FOOD PRODUCTS THROUGH THE INTEGRATION OF FOOD TECHNOLOGY AND PRECISION NUTRITION
Abstract
The world today is facing a unique food system challenge when it comes to meeting the complex need within the system for chronic disease prevalence, population aging and food needs that vary from person to person. This paper is a critical review of next generation of functional food products developed by fusing advanced food technologies with precision nutrition approaches. We review the molecular basis of precision nutrition and individual variation in dietary responses, as well as technological advances that facilitate the development of functional foods, such as nanoencapsulation, texture engineering via CRISPR approaches and artificial intelligence (AI)-assisted formulation. We then discuss strategies for developing personalized functional foods as they relate to the microbiome and the challenges and future directions for the field. The review shows that although considerable advances have been achieved in the knowledge and understanding of the molecular mechanisms underlying individual responses to food components, there are significant gaps in translating this knowledge to marketable and clinically proven functional food products. Despite the potential of AI and machine learning methods to improve formulation development and dietary recommendation personalization, data heterogeneity, model interpretability, and regulatory substantiation remain challenges. In general, we propose that next-generation functional foods should be developed in an integrated fashion that includes mechanistic understanding, advanced delivery technologies, optimization based on data, and rigorous clinical validation.
Keywords
- Precision nutrition, functional foods, artificial intelligence, nanoencapsulation, nutrigenomics, microbiome modulation, food technology.
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