Technological advances in biotechnology are transforming food production and redefining the link between nutrition, health, and sustainability. From traditional fermentation to genome editing, these tools enable the creation of functional foods that enhance well-being and reduce environmental impact. Historically, low-energy fermentation methods improved the nutritional quality and preservation of foods while supporting gut and metabolic health. Today, emerging fields such as synthetic biology, precision fermentation, microbiome engineering, and artificial intelligence are accelerating innovation in personalised and nutritional approaches that complement conventional diets. These approaches can upcycle agricultural by-products, generate bioactive compounds, and mitigate chronic diseases through targeted microbial or molecular interventions. The purpose of this narrative review is to evaluate the role of biotechnology in developing functional foods that promote health and sustainability. Specifically, it examines how fermentation, biofortification, waste valorisation, and genome editing contribute to metabolic, immune, and cognitive health while supporting environmentally responsible food systems. By integrating traditional food wisdom with modern biosciences, this review highlights biotechnology’s potential to bridge health promotion, sustainability, and innovation in the next generation of functional foods.
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