The book 'Microbial-Based Designer Foods' aims to provide comprehensive insights into the next generation of functional foods developed using microorganisms and their derivatives. It covers key aspects such as preparation methods, standard approaches, product development, economic value, current research trends, and future prospects of microbially derived foods. The book also examines the global regulatory framework regulatory status of these designer foods, offering deep insight to the researchers, food technologists and students interested in the development of designer foods. This book will be particularly useful for academicians, postgraduate students, and researchers working in microbial biotechnology, food science, and nutrition, as it highlights the potential of microbial-based designer foods in addressing food scarcity while promoting consumer health.