<p>Plant-based functional foods (PBFs) are gaining traction as potential solutions to two major worldwide issues: the rising prevalence of noncommunicable diseases and the environmental impact of conventional food systems. Compared to animal-based systems, plant-based food production is associated with reduced greenhouse gas emissions, freshwater consumption, and land demand, while providing a rich source of bioactive compounds with significant health-promoting potential. The recent developments in food biotechnology such as fermentation technologies, precision processing and bioactive delivery systems may enhance the functionality and bioavailability of these compounds. Moreover, emerging evidence suggests a role in gut microbiome modulation; however, long-term clinical validation of metabolic and immune outcomes remains limited. Despite these improvements, progress toward fully integrated plant-based functional food systems is limited due to fragmentation in biological research, processing innovation, sustainability evaluation and market application. Current research emphasizes the health-promoting potential of plant-derived bioactive chemicals, the significance of circular bioeconomy approaches for resource-efficient raw material utilization and the need to increase protein quality in both staple and underutilized plant species. Finally, key translational factors including consumer acceptance, regulatory harmonization and economic accessibility are critical determinants of large-scale adoption. Collectively, these insights highlight the need for multidisciplinary and integrated approaches across agriculture, food processing, nutrition research and socioeconomic systems to advance plant-based functional foods as sustainable dietary solutions with potential clinical relevance. However, long-term clinical validation and translational evidence remain limited across several domains.</p>