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Functional Foods: Key Trends & Developments in Ingredients
As Americans strive to improve health or advance their lifestyle through their diets, they’ve increasingly turned to functional foods – foods and beverages that offer a specific health or function – to help achieve these goals. And because there’s such a diverse set of health and lifestyle cohorts (such as health-conscious Millennials, aging Baby Boomers, exercise enthusiasts), not to mention people trying to avoid disease, lose weight or maintain energy, there’s no shortage of opportunity for product and new business development.
In our new report, Functional Foods: Key Trends & Developments in Ingredients, Packaged Facts projects a vibrant market for functional foods for 2015 and beyond. Taking a close-up look at some of the hottest functional food ingredients of interest to both processors and consumers headed into 2015, this report covers protein sources, microalgae, omega-3 fatty acids, vitamin D and magnesium.
Consumer interests drive product development in this market. People are demanding more vegetarian and vegan sources of dietary protein, so food formulators are turning to microalgae as a new class of whole food ingredients that can provide more protein, fiber and micronutrients, yet with less fat. Marketers are looking for new ways to revive the market for omega-3, and have been innovating to capitalize on reports that this nutrient mitigates the negative effects of spinal cord and brain injuries. And even vitamin D is making a comeback, as the FDA reported that most Americans don’t get enough in their diets. Again, here’s another opportunity for developers, marketers and even retailers of functional foods.
Scope of Report
Functional Foods: Key Trends & Developments in Ingredients provides extensive discussion of new protein ingredient sources with a primary focus on plants, the identification, development, application and benefits of microalgae ingredients in functional food products, the latest in omega-3 fatty acid ingredients and enhanced scientific understanding and growing recognition of dietary insufficiency and health benefits associated with vitamin D and magnesium. Coverage of each ingredient topic includes understanding of the latest science related to health and wellness, innovation and new developments in ingredient technology, recent new product launches featuring these ingredients, consumer awareness and interest in these ingredients, when available, and identification of market opportunities.
The information in this report was obtained through both primary and secondary research. Primary research included interviews conducted by Packaged Facts with ingredient companies and industry consultants, participation in webinars sponsored by ingredient companies, review of ingredient company and consumer food and beverage product websites and bricks and mortar store visits to identify and review select functional foods in the retail marketplace. A wide range of secondary sources was also leveraged including industry reports, videos embedded in websites, presentations obtained from seminars, workshops and conferences, trade publications, business newspapers and magazines, consumer blogs, financial blogs, social media, annual reports, 10Ks and press releases. Consumer data were obtained from the Simmons National Consumer Survey through Spring 2014 from Experian Marketing Services. On an ongoing basis, Experian Marketing Services conducts booklet-based surveys of a large and random sample of consumers (approximately 25,000 for each 12-month survey compilation) who in aggregate represent a statistically accurate cross-section of the U.S. population.
Who Will Benefit From This Report
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