TRANSLATIONAL AND CLINICAL MEDICINE - Georgian Medical Journal

Functional food represents a specialized category of food products aimed at maintaining health and preventing diseases through the enrichment of commonly consumed foods with beneficial components. The concept, rooted historically in ancient China, was scientifically established in Japan in 1989 through the introduction of Foods for Specified Health Uses (FOSHU), setting regulatory frameworks for functional ingredients and labeling. The global functional food market has demonstrated significant growth, valued at 187.5 billion USD in 2021, and is projected to reach 280 billion USD by 2028. Region-specific trends highlight Japan’s leadership in probiotic-rich products, the United States' focus on protein-based and low-calorie foods, and the European Union's emphasis on immune and cardiovascular health.

In Georgia, functional foods are emerging, including vitamin D-fortified aromatic-functional water and research on fermented milk drinks based on probiotic bacteria. Functional foods are typically enriched with probiotics, prebiotics, omega-3 fatty acids, antioxidants, dietary fibers, bioactive peptides, and phytochemicals. Their consumption supports immune strengthening, cardiovascular disease prevention, cognitive function enhancement, digestive health, and diabetes management.

Given environmental challenges and the prevalence of civilization-related diseases, functional foods offer a strategic approach to health promotion and disease prevention. The reinforcement of regulatory standards and support for scientific research are crucial for advancing the functional food sector globally, ensuring benefits for both industry and consumers.

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