Future Trends In Functional Food And Ingredients

Food and beverage makers remain to look for ways to provide a more functional punch to satisfy consumer demand based on ingredient manufacturers.

FREMONT, CA: Consumers now expect more from their Food than just calorie injections – and this has only been intensified by factors such as the global pandemic, developing science, and wider food availability.

Foods and ingredients can present beyond just energy or a pleasant taste – a more balanced gut microbiome, a boosted immune system, a better night's sleep, or any other functional advancements.

With consumers more fascinated by this more innovative part of the industry than ever before, the Following are the trends to observe:

1. Supplements and foods that work together

Numerous people who are fascinated by functional foods will take at least one supplement to help their health and well-being. Companies that can hone innovative and attractive ways to ingest functional ingredients will turn popular among clients. 

2. Collagen that is more acceptable for the environment

Collagen has been a continually favored functional ingredient for many years, with specialists touting it for its skin, bone, and common well-being advantages. Numerous collagen-based functional foods on the market now employ bovine collagen, which isn't a sustainable ingredient source.

Plant-based and fermented types of collagen are set to rise in popularity in 2023 as customers seek solutions with a minimal environmental effect. 

3. Functional foods that appreciate personal and planetary health equally

Sustainable, functional foods will become more popular in the future. There are numerous forms that this may take, comprising foods made with fruit skins, pits, and waste and those made with algae, which has a host of practical advantages and a very mean environmental footprint.

Plant and human microbiomes are close in composition and share similar bacteria types. Microbes, vitamins, and minerals from soil can be absorbed by fruits and vegetables, certainly affecting the human gut microbiome.

4. Mushrooms, everywhere

As functional ingredients, there is great potential across the numerous species of edible mushrooms.

Lion's mane mushrooms, for illustration, have been revealed to have neuroprotective results (supporting to protect of the health of brain cells) and hold a lot of the heart-friendly fiber beta-glucan; meantime, more general varieties such as button and shiitake mushrooms can be employed for their anti-inflammatory properties.

Mushrooms are already making their path into a lot of functional food formulations.

5. Multifunctional Ingredients

Ingredients or flavors that provide beyond one functional attribute per product can go far toward enabling food and beverage manufacturers to provide the advantages of other trends like health, wellness, and sustainability. Multifunctional ingredients also provide customers with the bang-for-your-buck products they like.

Flavor, appearance, texture, sustainability, and clear labels are all significant concerns for clients.

Sometimes, multifunctional ingredients also confirm a product’s physical quality features.