Many markets and trends exist in the arena of nutrition, with functional foods, smart proteins, and other methodologies that are changing the perception of health. These advancements develop promising ways of addressing individual health as well as other large-scale environmental issues.

Functional Foods: Moving out of Simple Food Chain – Beyond Basic Nutrition
There are different classifications of functional foods, but according to the Food and Agricultural Organization, functional foods are those that have a positive impact beyond meeting human energy and nutrient requirements. Functional foods are therefore foods that go beyond the basic provision of nutrients, they are nutrient-modified to improve health in a particular manner due to the presence of bioactive compounds. Some of them are probiotics which are present in yoghurt and fermented foods that improve gut health and boost immunity. Likewise, foods that contain antioxidants including berries and green tea decrease oxidative stress and inflammation which could prevent chronic diseases such as heart diseases and cancer.
Several papers showed that there is a rising trend in functional foods because of individuals’ demand for preventive health. Unlike traditional foods, these foods do not only supplement deficiencies but also focus on specific health issues. For instance, vitamin and mineral-enriched cereals and beverages can help one make up for their deficiency, and omega-3 fatty acid-laden foods like flax seeds and walnuts are ideal for your heart. The opportunities related to functional foods also include the new concept of individualized nutrient and dietary requirements, which depend on the genetic makeup of an individual or the problems he/she has.

Smart Proteins: There is a need for Extended Sustainable and Health-Conscious Alternatives.
Smart proteins are therefore notable in level of advancement as proteins for production and use. These proteins are either plant-derived or cultured from cells and are a more sustainable source of proteins as compared to animal proteins. Vegetable proteins including those obtained from grain legumes, nuts and soy are more popular nowadays due to their eco-friendly impacts and the health benefits that are a result of the increased intake. They are usually characterized by a low content of saturated fatty acid and a high content of fibre as compared to animal proteins.
Cellular agriculture where animal cells are grown under controlled settings to manufacture meat is another such innovative idea. It is a method that seeks to minimize the environmental impacts of meat production by reducing the amount of land, water and energy used in the production. Furthermore, smart proteins can be tailored to specific health claims; for instance, the proteins may contain defined proportions of amino acids and/or may be incorporated with functional constituents.
They do not only respond to sustainability issues but also provide solutions in terms of increasing demand for better and healthier food that is produced without compromising other ethical issues that are involved in food production. Smart proteins are in a way environment friendly and they help in decreasing the dependency towards the intensive animal farming system which is a way helpful in nutrition value.

Conclusion
This is quite clear since the development of functional foods as well as smart proteins represents the shift in nutrition. Functional foods have an added health advantage over other foods as they manage, prevent or treat diseases or contribute to our well-being. On the other hand, smart proteins provide humane non-animal sources of protein and at the same time provide solutions to nutrition and environmental issues. Combined, these developments point to a fitter and more sustainable, world in a form of tandem that corresponds to science’s progress with the increasing nutritional needs of the world.

Sarika Kumari

University/College name : Central University of SouthBihar,Gaya, (Bihar), 824236