Now a days sugar free food are very much popular because of their less calorie content. So food industry uses various artificial sweeteners which are low in calorie content instead of high calorie sugar. U.S. Food and Drug Administration has approved aspartame, acesulfame-k, neotame, cyclamate and alitame for use as per acceptable daily intake (ADI) value. But till date, breakdown products of these sweeteners have controversial health and metabolic effects. On the other hand, rare sugars are monosaccharides and have no known health effects because it does not metabolize in our body, but shows same sweet taste and bulk property as sugar. Rare sugars have no such ADI value and are mainly produced by using bioreactor and so inspite of high demand, rare sugars cannot be produced in the desired quantities.

Nutraceutical is the hybrid of 'nutrition' and 'pharmaceutical'. Nutraceuticals, in broad, are food or part of food playing a significant role in modifying and maintaining normal physiological function that maintains healthy human beings. The principal reasons for the growth of the nutraceutical market worldwide are the current population and the health trends. The food products used as nutraceuticals can be categorized as dietary fibre, prebiotics, probiotics, polyunsaturated fatty acids, antioxidants and other different types of herbal/ natural foods. These nutraceuticals help in combating some of the major health problems of the century such as obesity, cardiovascular diseases, cancer, osteoporosis, arthritis, diabetes, cholesterol etc. In whole, 'nutraceutical' has lead to the new era of medicine and health, in which the food industry has become a research oriented sector.

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Soybean meal (SBM), a commonly used protein source for animal feed, contains anti-nutritional factors such as trypsin inhibitor, phytate, oligosaccharides among others, which limit its utilization. Microbial fermentation using bacteria or fungi has the capability to improve nutritional value of SBM by altering the native composition. Both submerged and solid state fermentation processes can be used for this purpose. Bacterial and fungal fermentations result in degradation of various anti-nutritional factors, an increase in amount of small-sized peptides and improved content of both essential and non-essential amino acids. However, the resulting fermented products vary in levels of nutritional components as the two species used for fermentation differ in their metabolic activities. Compared to SBM, feeding non-ruminants with fermented SBM has several beneficial effects including increased average daily gain, improved growth performance, better protein digestibility, decreased immunological reactivity and undesirable morphological changes like absence of granulated pinocytotic vacuoles.

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