Vol. 14, Issue 6 (2025)

Author(s):
Lars Jørgensen, Emma Sørensen and Mikael Pedersen

Abstract:
The increasing reliance on ready-to-eat (RTE) foods has reshaped dietary habits across the globe, driven by rapid urbanization, time scarcity, and evolving consumer preferences. While these products provide unmatched convenience, their traditional formulations often lack nutritional balance and raise concerns about obesity, metabolic syndrome, and cardiovascular risks. To address these challenges, nutraceutical integration into RTE foods has emerged as a promising innovation, combining the ease of consumption with scientifically supported health benefits. This paper explores advancements in the incorporation of bioactive compounds—such as probiotics, polyphenols, omega-3 fatty acids, and plant-based antioxidants—into RTE products, assessing both their functional efficacy and consumer acceptance. A mixed-methods approach was employed, combining a systematic review of scientific studies published between 2010 and 2022 with primary data collection through consumer surveys conducted in major Indian cities. Laboratory evaluations of nutraceutical-fortified RTE prototypes were also undertaken, focusing on proximate composition, antioxidant activity via DPPH assays, and microbial stability. The results indicate a growing consumer inclination toward fortified RTE products, with over two-thirds of participants preferring foods enriched with natural bioactives. Nutraceutical fortification significantly improved antioxidant capacity and enhanced sensory appeal, particularly in products containing probiotics and omega-3 fatty acids. The findings suggest that nutraceutical-fortified RTE foods hold substantial potential to bridge the gap between convenience and preventive health care. However, challenges remain regarding bioactive stability during processing, affordability, and regulatory compliance across markets. By aligning consumer demand with scientific innovation, nutraceutical advancements can transform RTE foods into functional dietary options, contributing to improved public health outcomes and sustainable food systems.