Journal of Current Research in Food Science
2025, Vol. 6, Issue 2, Part C
Recent trends in soy-based functional foods and fermented products
Author(s): Manoj Kumar
Abstract:
Background: Soybeans represent one of the most extensively studied plant resources for functional food development due to their high-quality proteins, bioactive compounds, and technological versatility.
Scope and approach: This review critically examines recent trends (2020-2025) in soy-based functional foods and fermented products, with emphasis on novel processing technologies, fermentation strategies, bioactive enhancement, and consumer-driven innovations.Key findings and conclusions: Advances in microbial fermentation, bioprocess optimization, and ingredient engineering have significantly improved the nutritional quality, sensory properties, and health functionality of soy-based foods. Emerging trends include probiotic and synbiotic soy products, reduction of antinutritional factors, bioavailability enhancement of isoflavones, and clean-label formulations. Challenges related to sensory acceptance, standardization, and regulatory compliance persist, requiring integrated research approaches for sustainable market growth.
DOI: 10.22271/foodsci.2025.v6.i2c.274
Pages: 182-184 | Views: 195 | Downloads: 79
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How to cite this article:
Manoj Kumar. Recent trends in soy-based functional foods and fermented products. J Curr Res Food Sci 2025;6(2):182-184. DOI: 10.22271/foodsci.2025.v6.i2c.274
