**5. Functional food categories**

Consumer demands must be taken into account when designing functional foods, which can be found in nearly all food categories. Functional foods have been produced in almost every food category, but their distribution across consumer segments is not standardized, and product preferences different prebiotics, probiotics, symbiotic foods, isoflavones, phytosterols, anthocyanins, fat-reduced foods, sugar-reduced foods, and antioxidants are some of the functional food groups [48].

Functional foods have been introduced mainly in the dairy, confectionery, soft drinks, bakery, and baby-food industries, among other food markets. Vitamins and/or minerals such as vitamin C, vitamin E, folic acid, zinc, iron, and calcium are used to preparation of fortified food. Following that, the emphasis turned to foods fortified with various micronutrients, such as omega-3 fatty acids, phytosterol, and soluble fiber, to encourage good health and avoid diseases such as cancer [49]. Due to the wide range of health benefits, the producers of food have divided functional food into two groups including Conventional food and modified food that shown in **Figure 1**. Taken a stand proactive actions to produce foods that provide multiple health benefits in a single serving.

#### **5.1 Conventional food**

Foods that are composed of natural or whole-food ingredients that provide functional substances such as heart-healthy fatty acids, antioxidants, vitamins and minerals are called conventional functional food. A safe and organic diet includes more bioactive compounds and less harmful substances including persistent toxins, their metabolites, pesticides, and fertilizers. Organic food helps to maintain a balanced lifestyle and reduces the risk of developing. In the supply chain, the Purpose of these foods is aid to in ensuring the nutritional quality of particular foods or products [50].

Organic foods, rather than traditional foods, have become increasingly popular in recent years. Fruits (dry and fresh), vegetables (leafy green and non-leafy), nuts, seeds, legumes, herbs and spices are the conventional functional foods as show in **Figure 1**. Conventional functional foods contain bioactive substances that beneficial effects on health [51].

#### **Figure 1.**

*Conventional food and modified food are forms of functional food. It is present in food products natural (whole-food ingredients) and additional (additional ingredients). The vitamins, minerals, fiber and antioxidants are functional components present in different functional foods and food products.*
