Trends to the development of combined foods to create functional foods

Abstract

An overview of functional food trends from food combinations of several ingredients has been seen. Prediction of functional food through the realization of a combination of several foodstuffs, namely the combination of animal and vegetable ingredients and their relationship with fermented food continues to increase. In the pandemic era, people need healthy foods that are comprehensively contained in combination foods in one type of food. This has an impact on increasing the nutrients in it. According to functional food studies, it is said that if the food is a daily diet containing important nutrient sources, ie. protein, dietary fiber, probiotic bacteria, antioxidants, halal and good food. Currently, dietary changes are taking place, namely towards a more diverse diet. Changes in food consumption at the lowest level to the region to the global level must meet the criteria for healthy food and good for overall health. During the Cofid-19 period, people needed to make a switch to eating foods with complete nutrition, variety and health. During the last 8 months the implications of food for health have increased. Several types of functional food have been realized as a result of a combination of animal-plant complex foods and their micronutrient and antioxidant elements, such as milkfish and tempeh; meat with tempeh, wheat flour with tempeh. It turns out that the food products produced are preferred and have a trend that can be developed widely for now and in the future. The impact will be beneficial for business actors, agriculture, human health and the environment.