Kara McConnell, a registered dietitian, currently holds the role of Senior Sales Manager at Fuchs. She has a bachelor’s degree in biology from Villanova University and a Master of Science degree in Nutrition and Food Studies from New York University. In this blog, Kara dives into the functional food trends, offering her insights into how these foods and ingredients can be used in a variety of products, and what might be next for this trend.
As a dietitian working in the commercial food arena, I have been seeing a lot of focus on functional foods recently. This topic is one of my favorites, as I have always recommended eating foods that provide functional benefits, which means more bang for your buck with more nutrition for fewer calories.
What are Functional Foods?
Functional foods are those that have a potential beneficial effect on health when consumed on a regular basis and at certain levels. These can include minimally processed, whole foods, along with fortified, enriched, or enhanced foods. They are used only to reduce the risk of disease, not as a treatment.
Although the FDA defines terms such as “reduced sodium” and “low-fat,” there is currently no legal definition for “functional food.” This leaves consumers to evaluate the claim on their own using the nutrition label.
Examples of Functional Foods
Nuts/Seeds: Provide higher amounts of fiber, vitamin E, and omega-3 fatty acids. They can assist in weight loss, protect the heart, and help with diabetes management.
Whole Grains: Can reduce disease risk and help prevent chronic conditions. The ones that are high in fiber and low in added sugars can also improve digestive health while protecting against inflammation.
Salmon: Packed with protein and contains higher amounts of omega-3 fatty acids, which are nutrients that can help lower heart disease risk.
Berries: Are full of health-promoting benefits including antioxidants, such as vitamins A and C.
Beans: High in fiber, protein, and nutrients like potassium and folate.
Other functional foods include dairy products, whole vegetables, whole fruits, citrus fruits, eggs, green tea, fortified juices, soybeans, broccoli, herbs, fermented foods, fish oil fatty acids, probiotics, and prebiotics.
While many of these foods can be bought and consumed on their own, consumers are looking in every grocery store aisle for products that contain functional properties. No category has been
immune to this trend, with consumers seeking out snacks, dairy, baked goods, and more with added benefits. According to Mintel, the interest in functional ingredients among US consumers is substantial, with 68% of adults currently consuming products that claim to have a functional benefit. As functional ingredients are becoming increasingly popular among consumers, now is the time for brands to consider innovating with these ingredients.
Functional Food Trends by Category
Snacks
Functional ingredients are trending in the snack category, as many consumers have been seeking out better-for-you options. Plant-based and natural ingredients, such as whole fruits, vegetables, grains, and seeds, are favored for their health benefits. Additionally, snacks that feature superfoods like maca, turmeric, and ginger, along with adaptogens such as ashwagandha and reishi mushrooms, are on the rise due to their ability to boost energy, reduce inflammation, and enhance stress resistance.
Dairy
The dairy category has also seen an increase in functional ingredient inclusions. Fortified dairy products, enhanced with vitamins, minerals, protein, and probiotics through advanced food fortification technologies, maintain their taste and quality while offering additional health benefits. This trend is particularly evident in yogurt and milk. High-protein dairy products, such as Greek yogurt and protein-fortified milk, are favored for their muscle recovery and satiety benefits. Additionally, probiotic-rich dairy products like kefir and certain yogurts are valued for their positive impact on gut health.
Baked Goods
Baked goods are evolving to meet the growing demand for healthier options. Although this category is known to lean more toward indulgence, brands have been introducing products with gut-friendly ingredients, such as prebiotics, probiotics, and high-fiber components, to appeal to health-conscious consumers. Ancient grains and whole grains, including spelt and einkorn, are valued for their robust flavors and superior nutrition, making them a favored choice in baked goods.
Proteins
Alternative proteins are becoming increasingly popular as sustainable and ethical alternatives to traditional meat. Plant-based proteins, such as chickpeas, lentils, and pea protein, along with lab-grown proteins, are gaining traction among consumers. Additionally, there is growing demand for high-protein functional foods beyond traditional protein powders and bars, including protein-enriched snacks, beverages, and meal replacements. Advances in personalized nutrition, driven by wearable technology and AI, are enabling consumers to tailor their protein intake to their specific health needs.
Functional Foods Going Forward
Functional foods are more than just a trend; they represent a shift towards healthier, more mindful eating. By incorporating these foods into our daily diets, we can enjoy delicious meals and snacks that also support our overall health and well-being.
Brands have a unique opportunity to innovate to create products that not only meet consumer demand for functional foods but also translate these trends into delicious flavors.
Fuchs can help you create products that capitalize on the functional ingredient trend – and feature craveable flavors. Contact us today to see how we can help you make something special!