ABSTRACT
Because there is a direct link between food and health, different scientific research has been conducted to determine the impact of foods or dietary substances on key bodily functions. The phrase “functional food,” which refers to foods that have distinct health benefits, was first used in Japan. The current research examines the variables that have influenced the creation of functional foods, as well as the many definitions and classifications provided by various writers. It also includes an overview of the various functional ingredients found in various foods, as well as their health benefits, state of the art in commodity-based functional food development and research, the key factors needed for mass appeal, and some highlights on global market share growth for such products. It was also mentioned that many countries still lack specific criteria for validating health claims of functional foods by completing longitudinal studies before launching on the market.
