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Purpose of Review <p>This review evaluates how functional foods and beverages (F&amp;Bs) address improving food safety, security and non-communicable diseases, especially in the post-COVID era. It explores the bioactive compositions, enzymatic optimization, parabiotics/postbiotics, and regulatory differences (e.g., FOSHU), and also identifies translational and scalability challenges.</p> Recent and Core Findings <p>Plant-based and fermented products are functional F&amp;Bs that are highly enriched in bioactive metabolites with disease-preventive properties. Improvements in enzymatic processing increase bioavailability, whereas parabiotics and postbiotics offer better stability and safety than probiotics. However, regulatory heterogeneity, along with limited and inconsistent clinical validation, remains despite rapid technological and market growth.</p> Summary <p>Functional F&amp;Bs have the potential to be sustainable in health and nutrition, but a lack of standardization, clinical evidence and sufficient access limits their effectiveness. Strict testing and analyses, regulatory harmonization and interdisciplinary approaches are vital to facilitate scalable, evidence-based applications.</p>

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A Contemporary Review on Functional Foods: Microbiological Perspectives, Sustainability, Technological Advances, Safety Assessment, and Evidence-Based Health Applications

  • 期刊论文

  • 发表日期：

    2026年6月15日

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  • Souvik Das,
  • Ashwani Kumar Verma,
  • Deepjyoti Boro,
  • Anil Kumar Verma

摘要

Purpose of Review

This review evaluates how functional foods and beverages (F&Bs) address improving food safety, security and non-communicable diseases, especially in the post-COVID era. It explores the bioactive compositions, enzymatic optimization, parabiotics/postbiotics, and regulatory differences (e.g., FOSHU), and also identifies translational and scalability challenges.

Recent and Core Findings

Plant-based and fermented products are functional F&Bs that are highly enriched in bioactive metabolites with disease-preventive properties. Improvements in enzymatic processing increase bioavailability, whereas parabiotics and postbiotics offer better stability and safety than probiotics. However, regulatory heterogeneity, along with limited and inconsistent clinical validation, remains despite rapid technological and market growth.

Summary

Functional F&Bs have the potential to be sustainable in health and nutrition, but a lack of standardization, clinical evidence and sufficient access limits their effectiveness. Strict testing and analyses, regulatory harmonization and interdisciplinary approaches are vital to facilitate scalable, evidence-based applications.