International Journal of Community Medicine and Public Health

Maalavika N et al. Int J Community Med Public Health. 2025 Dec;12(12):5854-5857

http://www.ijcmph.com

pISSN 2394-6032 | eISSN 2394-6040

Review Article

DOI: https://dx.doi.org/10.18203/2394-6040.ijcmph20254071

Designer food products: health advantage and emerging future trends: a brief review

N. Maalavika1, Mohan T. C.2, Vijayalkshmi K. G.3, Vanitha Reddy P.1*

1Department of Nutrition and Dietetics, JSS AHER, Mysore, Karnataka, India

2Department of Biotechnology and Bioinformatics, JSS AHER, Mysore, Karnataka, India

3Department of Food Science and Nutrition, JSS AHER, Mysore, Karnataka, India

Received: 13 August 2025

Revised: 29 October 2025

Accepted: 09 November 2025

*Correspondence:

Dr. Vanitha Reddy P.,

E-mail: Vanithareddy@jssuni.edu.in

Copyright: © the author(s), publisher and licensee Medip Academy. This is an open-access article distributed under the terms of the Creative Commons Attribution Non-Commercial License, which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

ABSTRACT

Designer food products, also known as functional or fortified foods, represent a rapidly evolving sector in the global food industry. These products are engineered to deliver specific health benefits beyond basic nutrition, addressing various consumer needs such as enhanced immunity, disease prevention, and improved digestion. This review explores the health benefits associated with designer foods, including omega-3-enriched products for cardiovascular health, probiotic-infused foods for improved gut health, and biofortified crops aimed at combating nutrient deficiencies. The review also discusses emerging trends shaping the future of designer foods, such as 3D-printed food, personalized nutrition, lab-grown meat, and sustainable food production. The intersection of biotechnology, food science, and consumer demand is driving innovation in this field, offering new opportunities for improving public health and addressing environmental concerns. However, safety and regulatory challenges, particularly surrounding genetically modified organisms (GMOs) and bioengineered ingredients, continue to generate public debate. As the designer food market expands, it is poised to play a critical role in shaping the future of nutrition, health, and sustainability.

Keywords: Designer foods, Health benefits, Public health, Food regulation

INTRODUCTION

Designer foods, often referred to as functional or fortified foods, are products modified or enriched to provide health benefits beyond their traditional nutritional value.1 These foods are tailored to meet specific dietary requirements or health goals, often addressing deficiencies, enhancing immune function, or preventing chronic diseases.2 The rise of biotechnology, genetic engineering, and food fortification has allowed for significant advancements in the development of designer foods.3 From biofortified crops to nutrient-enriched beverages, designer foods represent an evolving intersection of food science and nutrition aimed at improving global health.4

The designer food industry has expanded rapidly as consumer awareness of health, wellness, and nutrition continues to rise.5 With a growing emphasis on disease prevention and sustainable food production, the demand for foods that go beyond basic sustenance is reshaping the food industry.6

KEY TYPES OF DESIGNER FOODS

Fortified foods

These are enriched with nutrients to address dietary deficiencies, such as iodine in salt to prevent thyroid disorders or iron fortification to combat anemia.7

Probiotic and prebiotic foods

Probiotics are beneficial bacteria that improve gut health, while prebiotics promote their growth, enhancing digestion and immunity.8

GMOs

GMOs provide specific nutritional or agricultural advantages. Golden rice, for instance, helps combat vitamin A deficiency.9

Functional foods

These foods provide benefits beyond nutrition, such as omega-3-enriched products for heart health and antioxidant-rich foods for reducing oxidative stress.10

Designer dairy and eggs

Designer milk and eggs are modified for improved fatty acid, protein, and micronutrient profiles to support specific health needs.11

Designer grains and vegetables

Biofortified grains and selenium-rich broccoli are examples of plant-based designer foods that improve public health outcomes.12

Nutraceuticals

These products provide concentrated bioactive compounds such as curcumin and polyphenols, which help prevent chronic diseases.13

HEALTH BENEFITS OF DESIGNER FOODS

Enhanced nutritional content

Designer foods help combat micronutrient deficiencies by fortifying products with essential vitamins and minerals. Examples include calcium-fortified plant-based milks and iron-enriched cereals that help prevent anemia and support bone health.14 Golden rice and other biofortified crops target vitamin A and iron deficiencies in populations with limited dietary diversity.15

Prevention of chronic diseases

Designer foods contribute to reducing the risk of chronic diseases like cardiovascular disease, diabetes, and cancer.16 Foods rich in omega-3 fatty acids improve heart health, while antioxidant-fortified products help reduce oxidative stress associated with aging and chronic illnesses.17

Phytosterol-enriched foods have also been linked to lowering cholesterol levels.18

Improved digestive and immune health

Probiotic and prebiotic foods improve gut microbiota composition and support the immune system.19 Probiotics like Lactobacillus and Bifidobacterium aid digestion and reduce gastrointestinal infections, while prebiotics such as inulin promote beneficial bacterial growth and enhance colon health.20

EMERGING FUTURE TRENDS IN DESIGNER FOOD PRODUCTS

Personalized nutrition

Advances in genomics and biotechnology now enable the creation of personalized nutrition plans that cater to individual genetic profiles, lifestyle habits, and metabolic responses.21 Personalized nutrition allows the development of diet plans and designer foods that address specific health risks like obesity or diabetes.22 Combining these models with 3D food printing technology enables consumers to customize foods with precise nutrient compositions.23

Sustainability and plant-based designer foods

As sustainability becomes a global priority, the designer food industry is embracing plant-based and lab-grown alternatives to traditional meat and dairy products.24 These innovations reduce greenhouse gas emissions and address ethical and environmental concerns while providing essential nutrition.25

Biofortification and precision fermentation help develop sustainable sources of key nutrients such as iron, zinc, and vitamin A in staple crops.26

Functional beverages and snacks

Functional beverages and snacks are rapidly expanding segments within the designer food market. These include protein-enriched smoothies, herbal teas with antioxidants, and snack bars fortified with fiber and omega-3 fatty acids.27

Newer formulations are emerging with adaptogens and botanical extracts to enhance cognition and reduce stress.28

Advanced biotechnological interventions

Modern biotechnology, including precision fermentation and cellular agriculture, allows the development of sustainable, animal-free proteins for foods and beverages.29

These technologies minimize resource use while maintaining desired nutritional profiles, offering ethical and sustainable food solutions.30

CHALLENGES AND ETHICAL CONSIDERATIONS

Safety and regulatory concerns

While designer foods offer many benefits, they also raise safety and regulatory challenges. The long-term effects of consuming bioengineered foods remain under study, and regulatory frameworks differ across countries.31 In India, the food safety and standards authority (FSSAI) does not yet define a separate category for functional or designer foods, while Japan has a specific framework known as foods for specified health use (FOSHU).32 Transparent communication and strict quality testing are essential to maintain consumer confidence in designer foods.33

Access and affordability

Many designer foods are costly and inaccessible to lower-income populations.34 Biofortified crops and functional products must be made affordable through subsidies and policy interventions to prevent widening nutritional inequality.35

Ethical issues in biotechnology

Public debates continue over the ethical and environmental implications of genetic modification in food production. Concerns include the manipulation of natural organisms, long-term ecological impacts, and perceptions of “unnatural” foods.36 Transparent labelling and public education are key to improving acceptance and ensuring ethical standards in production.37

CONCLUSION

Designer food products are at the forefront of modern nutrition innovation, merging advances in biotechnology, food science, and consumer health awareness. These foods not only enhance nutritional value but also support the prevention of chronic diseases and promote overall well-being. The incorporation of personalized nutrition, 3D food printing, and sustainable plant-based technologies represents a major step toward addressing global health and environmental challenges.

As the market for designer foods continues to expand, the focus should remain on ensuring product safety, ethical production, and equitable access. Addressing regulatory gaps and public scepticism is essential to increase consumer trust and adoption. Furthermore, making designer foods affordable and accessible to all populations will be key to realizing their full potential for improving global nutrition and public health.

Future developments must emphasize a balanced integration of innovation with ethical responsibility and environmental sustainability. By prioritizing safety, transparency, and inclusivity, designer foods can contribute significantly to combating malnutrition, preventing chronic diseases, and advancing global goals related to health, sustainability, and food security.

Funding: No funding sources

Conflict of interest: None declared

Ethical approval: Not required

REFERENCES

  1. 1. Arai S. Studies on functional foods in Japan. Biosci Biotechnol Biochem. 1996;60:9-15.
  2. 2. Siró I, Kápolna E, Kápolna B, Szabó E. Functional food: Product development, marketing, and consumer acceptance. Appetite. 2008;51(3):456-67.
  3. 3. Hasler CM. Functional foods: Benefits, concerns, and challenges. J Nutr. 2002;132(12):3772-8.
  4. 4. World Health Organization (WHO). Iron and anemia. 2020. Available at: https://www.who.int/. Accessed on 15 September 2025.
  5. 5. Saltzman A, Birol E, Naylor R. The role of biofortification in combating global micronutrient deficiencies. Food Policy. 2013;40:36-45.
  6. 6. Zimmermann MB. Iodine deficiency disorders. Int J Environ Res Public Health. 2020;17(9):2982.
  7. 7. Hercberg S, Castetbon K, Czernichow S. Iron fortification in developing countries. Nutrients. 2023;15(2):402.
  8. 8. Vanlint S. Vitamin D and bone health: A comprehensive review. Nutrients. 2022;14(11):2405.
  9. 9. Mao X, Zhang Y, Chen J. Probiotics and gut health: A review. World J Gastroenterol. 2022;28(15):1715-25.
  10. 10. Gibson GR, Hutkins R, Sanders ME. Prebiotics and probiotics: Definitions and benefits. Curr Opin Clin Nutr Metab Care. 2023;26(2):148-55.
  11. 11. Wu F, Wesseler J, Zilberman D, Robert MR, Chen C, Adrian CD. Allow golden rice to save lives. Proc Natl Acad Sci USA. 2021;118(51):e2120901118.
  12. 12. Kris-Etherton PM, Innis S, Bistrian B. Omega-3 fatty acids and cardiovascular health. Circulation. 2023;147(3):e24-39.
  13. 13. Zujko ME, Witkowska AM. Dietary antioxidants and chronic diseases. Antioxidants (Basel). 2023;12(2):362.
  14. 14. Sabikhi L. Designer milk: An emerging innovation in the dairy industry. Indian J Dairy Sci. 2007;60(5):337-43.
  15. 15. Hertzler SR, Clouse RE. Lactose intolerance and dairy consumption. Gastroenterol Clin North Am. 2022;51(2):249-64.
  16. 16. McKeown NM, Decker EA, Hu FB. Low-fat dairy and cardiovascular health: A review. J Am Coll Cardiol. 2024;83(7):1256-72.
  17. 17. Simopoulos AP. Human requirement for n-3 polyunsaturated fatty acids. Poult Sci. 2000;79:961-70.
  18. 18. Sim SJ, Sunwoo HH. Designer eggs: Nutritional and functional significance. In: Watson RR, ed. Egg and Health Promotion. Wiley-Blackwell. 2002;19-35.
  19. 19. Bourre JM, Galea F. A new natural multi-enriched egg: Source of omega-3 fatty acids, vitamins D and E, carotenoids, iodine and selenium. J Nutr Health Aging. 2006;10(5):371-6.
  20. 20. Surai PF, Sparks NHC. Designer eggs: From improvement of egg composition to functional food. Trends Food Sci Technol. 2001;12(1):7-16.
  21. 21. Al-Hooti S, Sidhu JS, Qabazard H. Processing quality of breads supplemented with wheat germ. Plant Foods Hum Nutr. 2002;57(3):217-26.
  22. 22. Roth C, Magnus P, Schjølberg S, Camilla S, Pål S, Ian WMcK, et al. Folic acid supplements in pregnancy and language delay in children. JAMA. 2011;306(14):1566-73.
  23. 23. Johnston KE, Tamura T. Folic acid fortification of grains in the United States. Nutr Rev. 2004;62(6):S18-23.
  24. 24. Latté KP, Appel KE, Lampen A. Health benefits and possible risks of broccoli – an overview. Food Chem Toxicol. 2011;49(12):3287-93.
  25. 25. Bié J, Sepodes B, Fernandes PC, Ribeiro MH. Polyphenols in health and disease: Gut microbiota, bioaccessibility, and bioavailability. Compounds. 2023;3(1):40-72.
  26. 26. Rathore S, Mukim M, Sharma P, Devi S. Curcumin: A review for health benefits. Int J Res Rev. 2020;7(1):273-90.
  27. 27. Waseem M, Tahir AU, Majeed Y. Printing the future of food: 3D food printing perspective. Food Phys. 2024;1:100003.
  28. 28. Eswaran H, Ponnuswamy RD, Kannapan RP. 3D printed food for personalized nutrition: A review. Ann 3D Print Med. 2023;12:100125.
  29. 29. Ferguson LR. Nutrigenomics approaches to functional foods. J Am Coll Nutr. 2014;33(1):1-8.
  30. 30. Ordovas JM, Ferguson LR, Tai ES, Mathers JC. Personalized nutrition and health. BMJ. 2018;361:k2173.
  31. 31. Huang T, Kwan S, Hsu C, Chen Y. Personalized nutrition: A review. Nutrients. 2023;15(6):1325.
  32. 32. Global Market Insights. Functional beverage trends. 2023.
  33. 33. Poore J, Nemecek T. Reducing food’s environmental impacts through producers and consumers. Science. 2018;360(6392):987-92.
  34. 34. Tuomisto HL, Teixeira de Mattos MJ. Environmental impacts of cultured meat production. Environ Sci Technol. 2011;45(14):6117-23.
  35. 35. Cellular Agriculture Society. Lab-grown meat: The future of sustainable food. 2023.
  36. 36. Foley JA, Ramankutty N, Brauman KA. Solutions for a cultivated planet. Nature. 2011;478:337-42.
  37. 37. United Nations. Biofortified crops for food security. 2021.
  38. 38. Bajaj I, Singh N. Precision fermentation: A disruptive technology for alternative protein development. J Food Sci Technol. 2022;59(7):2823-30.
  39. 39. Post MJ. Cultured meat from stem cells: Challenges and prospects. Meat Sci. 2012;92(3):297-301.
  40. 40. Harris WS. Omega-3 fatty acids and cardiovascular disease: A review. Curr Atheroscler Rep. 2007;9(6):484-9.
  41. 41. Calder PC. Marine omega-3 fatty acids and inflammatory processes. Biochim Biophys Acta. 2015;1851(4):469-84.
  42. 42. Gupta S, Brashear MM, Johnson WD, Banerjee S. Role of phytosterols in lipid lowering: Current perspectives. Nutr Metab (Lond). 2020;17:7.
  43. 43. Sanders ME, Merenstein DJ, Reid G. Probiotics and human health: Current evidence. Nutrients. 2019;11(7):1602.
  44. 44. Gaskell G, Stares S, Allansdottir A. Europeans and biotechnology: Public attitudes and ethical issues. Eur Comm Rep. 2022.
  45. 45. Haslberger AG. Food safety issues and the introduction of genetically modified crops. Toxicol Lett. 2003;140-141:385-91.
  46. 46. Jaffe G, Nielsen R. GMOs and food safety: Regulatory perspectives. Annu Rev Food Sci Technol. 2022;13:245-61.
  47. 47. Food Safety and Standards Authority of India (FSSAI). Food Safety and Standards Regulations. New Delhi; 2006.
  48. 48. Cui K, Shoemaker SP. Public perception of genetically modified food: A Chinese consumer study. NPJ Sci Food. 2018;2:10.
  49. 49. Kinnunen M, Bostock L, Mäki J. Economic barriers to accessing designer foods. J Agric Econ. 2024;75(2):256-73.
  50. 50. Harvard Medical School. Antioxidants and aging. 2023.
  51. 51. Mayo Clinic. Probiotics and gut health. 2020.
  52. 52. Grand View Research. Functional foods market size, share and trends report. 2020.
  53. 53. National Institutes of Health (NIH). Calcium and bone health. 2021.
  54. 54. International Rice Research Institute (IRRI). Golden Rice: Tackling Vitamin A deficiency. 2021.
  55. 55. Cellular Agriculture Society. Lab-grown meat: Sustainable food future. 2023.
  56. 56. European Food Safety Authority (EFSA). Regulation of genetically modified organisms. EFSA J. 2022.
  57. 57. Bauer MW. Controversial technologies: GMOs, stem cells, and nanotechnology. Nat Rev Genet. 2002;3(11):813-9.
  58. 58. Balentine DA, Dwyer JT, Erdman JW. Antioxidant properties of green and black teas. J Am Coll Nutr. 1999;18(5):487-93.
  59. 59. Scalbert A, Johnson IT, Saltmarsh M. Polyphenols: Antioxidants and beyond. Am J Clin Nutr. 2005;81(1):215S-7S.
  60. 60. Fenech M, El-Sohemy A, Cahill L. Nutrigenomics and personalized nutrition: Science and concept. Ann Nutr Metab. 2011;58(2):88-99.