Functional Foods: Key Trends & Developments in Ingredients

Published: November 21, 2014 - 116 Pages

Table of Contents

  • Executive Summary
    • Scope
    • Definitions
    • Report Methodology
    • Key Drivers
      • More Health-Engaged Consumers
      • More and Healthier Snacking Driven by Millennials
      • Aging Baby Boomers
      • Need for Effective Approaches to Combat Obesity
    • Functional Food Ingredient Priorities: Industry Perspective
      • Can Organic Still be Considered "Functional"?
      • Functional Food & Beverage New Product Trends
      • Consumers and Functional Food Ingredients
    • Functional Food Ingredient Developments
      • Protein's Popularity Persists
      • Microalgae: The Future of Food?
      • Omega-3 Market Matures
      • Elevating the Importance of Vitamin D
      • Mighty Magnesium
  • Consumers & Functional Food Ingredients
    • More Consumers Believe that Nutrition Can Be Used to Manage Health
    • Whole Food Sources Generally Preferred Over Fortified Foods
    • Deterrents to Purchasing Functional Foods
    • Consumers Say They Get Enough but Want More
    • Consumers Need More Nutrients Than They Realize
    • Consumers Use Label Information to Make Food Choices
    • Labels Trusted More Than the Media
    • Demographics Drive Appeal of Functional Food Ingredients
    • Consumer Knowledge of Specific Functional Foods & Ingredients
      • Protein's Appeal
  • Protein's Popularity Persists
    • Manufacturers Leverage Protein and Its Many Benefits
      • Protein for Protein's Sake
    • Protein Increasingly Associated with Sustained Energy
    • Top Protein Ingredients in Satiety and Weight Management Products
    • Prime Time for Plants
    • Overcoming Formulation Challenges of Added Plant Protein Ingredients
    • Protein Blends Offer Appeal and Practicality
      • A Natural Fit for a Plant Protein Blend
    • Tailoring Protein Sources for Flavor Variants
    • Pea Protein in the Spotlight
      • Pea Protein as the Featured Protein Ingredient
    • Growing Interest in Rice Protein - Includes Sprouting for Extra Appeal
      • Sprouting Benefits; Protein Quality and Beyond
      • Rice Protein Featured Solely and in Combination with Pea Protein
    • Pulse Proteins Getting More Attention
      • Pasta Reinvented: Single Pulse Ingredient Pasta Boasts Protein
    • Microalgae: Healthy Protein Beyond Plants
    • New, Versatile Protein Ingredients - It's Not All About Plants
  • Microalgae: The Future of Food?
    • Microalgae as Functional Food Ingredients
    • Roquette Bets Big on Microalgae
      • Roquette Opens Largest Industrial Algae Line in Europe
      • Roquette's High Lipid Algal Flour Steals the Show at FIE 2013
      • Roquette's algility™ Product Line
    • Solazyme Enters Food Ingredient Market: Offers Algal Flours and Oil
      • 2014 Presidential Green Challenge Chemistry Award Goes to Solazyme
      • Solazyme's Commercialized Microalgae Products
      • Solazyme's High Stability High Oleic Oil Wins 2014 IFT Innovation Award
      • Formulating with Solazyme Microalgae
      • Solazyme's Partnerships Facilitate Microalgae Commercialization & Adoption
    • Portugal-Based Allma Produces Chlorella vulgaris
      • Allma Chlorella: Production and Applications
      • Algal Ingredients - GRAS and Clean Label
        • Table Microalgae Ingredient Information from GRAS Submissions to FDA
  • Omega-3 Market Matures
    • Recommended Omega-3 Intake
    • Consumers Unsure How Much They Need
      • Manufacturers Flag Omega-3 but No Consistency
    • Which Form is Best?
      • DHA vs. EPA
      • Triglyceride vs. Phospholipid
    • Future Focus of Omega-3 Ingredient Sources
    • Market in Transition: Research Findings Question Omega-3 Benefits
    • Bolstering Support for Omega-3
      • Omega-3 Qualified Health Claim Under Review for Blood Pressure Benefit
      • DHA and EPA Show Benefits for Brain and Spinal Cord Injuries
      • Omega-3 High Priority for Review of Dietary Reference Intake
      • DSM Makes Long Term Investment in Omega-3
    • Ingredient Developments
      • ADM Enters Algal DHA Market
      • Algal DHA targets Vegetarian Products
    • Sleep Benefits for Children Identified for Algal DHA
    • Marinol(R) Concentrated Omega-3s
    • ALA Omega-3 - Not Forgotten!
    • FDA and EPA Encourage Pregnant Women to Eat More Fish
      • Table Estimated EPA and DHA Omega-3 Fatty Acid Content in 4 Ounces of Selected Seafood Varieties (Cooked)
    • Forget Fish. Try Burgers and Steak for Omega-3 Fatty Acids
      • Omega-3 Beef at Steakhouses and Burger Joints, Too
  • Elevating the Importance of Vitamin D
    • Role of Vitamin D
    • Greater Deficiency Awareness and Growing Consumer Demand
    • Vitamin D Doesn't Do It Alone
    • Proposed Nutrition Labeling Revisions Emphasize Vitamin D
      • FDA's Rationale for Mandatory Vitamin D Labeling
    • Existing Health Claim Links Calcium and Vitamin D to Osteoporosis
    • Role of Vitamin D in Bone Health Questioned; Other Benefits Identified
      • Vitamin D3 Found to Protect Against Heart Disease, Cancer and Mortality
      • Does Vitamin D Protect Against Diabetes, Stroke and Hypertension?
      • New Research into Vitamin D and Bone Fractures
    • Vitamin D: Naturally Good Sources & Addition to Foods and Beverages
      • Table FDA Approved Vitamin D Fortification of Foods and Beverages
      • Baker's Yeast with Elevated Vitamin D2 Enriches Bread & Baked Goods
      • Vitamin D3 Approved for Meal Replacement Beverages
    • Benefits of Additional Vitamin D Fortification of Foods
    • Recent U.S. Product Launches Featuring Vitamin D
  • Mighty Magnesium
    • Magnesium Supplement Use Grows; Food Sources Emerging
    • Magnesium in the Body
    • Recommended Intake
      • Table U.S. Recommended Dietary Allowances (RDAs) for Magnesium
    • Label Claim Options for Magnesium
      • Table Select Label Claims Relevant to Magnesium
    • Food Sources to Boost Magnesium
      • Table Select Food Sources of Magnesium
    • Despite an Abundance of Food Sources, Americans Don't Get Enough
    • Little Risk of Excess Magnesium from Food Sources
    • Magnesium Inadequacy, Deficiency and Health Conditions
      • Magnesium and Heart Disease
      • Magnesium and Diabetes and Insulin Resistance
      • Magnesium: Unsung Hero for Bone Health
      • Magnesium and Brain Health
    • Magnesium Ingredients
      • Chelates Enhance Bioavailability
      • Magnesium from the Ocean
      • Magnesium for Brain Health
    • Products Highlighting Magnesium
  • High Lipid Algal Flour - Intended Use Levels
  • Food Sources of Vitamin D


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.

Report Methodology

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
  • Food and Beverage Manufacturers
  • Food and Beverage Retailers
  • Ingredient Companies, especially those supplying:
  • Plant protein ingredients
  • Microalgae ingredients
  • Omega-3 fatty acids
  • Vitamins and minerals
  • Private Label Marketing Firms
  • Advertising Agencies
  • Investment Banks

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