The increasing prevalence of non-communicable chronic diseases and growing consumer awareness of the relationship between diet, health, and sustainability have driven innovations in the development of functional dairy products. This review provides a comprehensive qualitative synthesis of scientific advances, market trends, and technological innovations in the production of functional dairy foods. The bibliographic research, carried out in leading databases, addressed definitions, regulatory aspects, health benefits, new ingredients, and emerging processing technologies. Functional dairy products have demonstrated proven benefits in modulating the gut microbiota, improving metabolic parameters, and supporting immune function, as evidenced by randomized clinical trials. Innovative processes, such as high-pressure processing, membrane filtration, encapsulation, and the application of artificial intelligence, enable greater stability of bioactives, product personalization, and shelf-life extension. However, technological, economic, regulatory, and sensory challenges remain, particularly for small and medium-sized enterprises. The emerging segment of functional dairy snacks presents strategic opportunities by combining convenience, sensory acceptability, and health benefits. In summary, functional dairy products constitute an interdisciplinary field between nutrition, biotechnology, and sustainability, with high potential to promote public health and meet the demands of an evolving global market.
Ferreira et al. (Thu,) studied this question.