Biotechnological Innovation in Functional and Transgenic Foods: Advances, Benefits, and Challenges in the Modern Food Industry.

Abstract

Biotechnology has significantly transformed the food industry through the development of functional foods and genetically modified crops with improved nutritional and productive properties. This review aims to analyze recent advances in food biotechnology applied to functional and transgenic foods, as well as their nutritional benefits, regulatory implications, and ethical and environmental challenges. A narrative literature review was conducted using scientific publications from 2020 to 2024 retrieved from Scopus, PubMed, ScienceDirect, and Google Scholar databases. Findings indicate that functional foods enriched with bioactive compounds, probiotics, and micronutrients contribute to the prevention of metabolic diseases and the improvement of population nutritional status (González et al., 2021; Khan et al., 2023). In addition, transgenic crops such as Bt maize have demonstrated nutritional equivalence to conventional varieties and environmental benefits due to reduced pesticide use (Herman et al., 2021; Brookes & Barfoot, 2021). However, challenges related to consumer perception, biosafety, and international regulation remain (FAO, 2022; Fernández & Duarte, 2023). In conclusion, biotechnological innovation in food systems represents a viable strategy to strengthen food security and sustainability when supported by solid regulatory frameworks and effective scientific communication