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Functional Foods: Key Trends & Developments in Ingredients

  • ID: 3058245
  • Report
  • November 2014
  • Region: Global
  • 116 Pages
  • Packaged Facts
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 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
Note: Product cover images may vary from those shown
Chapter 1: Executive Summary
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
Chapter 2: 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
Chapter 3: Protein’s Popularity Persists
Manufacturers Leverage Protein and Its Many Benefits
Protein for Protein’s Sake
Illustration 3-1 Fiber One Protein Cereal and Fiber One Chewy Bars Protein
Illustration 3-2 Fiber One Protein Bars
Protein Increasingly Associated with Sustained Energy
Top Protein Ingredients in Satiety and Weight Management Products
Prime Time for Plants
Figure 3-1 Framework for Assessing Stage of Protein Ingredient Development & Commercialization
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
Illustration 3-3 Cascadian Farm Protein Granola Featuring Pea Protein
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
Illustration 3-4 gomacro® Macrobar Protein Paradise Featuring Sprouted Rice Protein
Pulse Proteins Getting More Attention
Pasta Reinvented: Single Pulse Ingredient Pasta Boasts Protein
Illustration 3-5 Banza Pasta Made From Chickpeas!
Illustration 3-6 Tolerant Organic Legume Pasta
Microalgae: Healthy Protein Beyond Plants
New, Versatile Protein Ingredients – It’s Not All About Plants
Chapter 4: 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
Figure 4-1 Overview of Solazyme Microalgae Production: Inputs, Fermentation and Products
2014 Presidential Green Challenge Chemistry Award Goes to Solazyme
Solazyme’s Commercialized Microalgae Products
Figure 4-2 Composition of AlgaVia™ Whole Algal Flour
Figure 4-3 Composition of AlgaVia™ Whole Algal Protein
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 4-1 Microalgae Ingredient Information from GRAS Submissions to FDA
Chapter 5: 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?
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® Concentrated Omega-3s
ALA Omega-3 – Not Forgotten!
Illustration 5-1 Kellogg's FiberPlus Antioxidants ALA Omega-3 Chewy Bars
Illustration 5-2 Kellogg's Raisin Bran® Omega-3 250 mg ALA from Flaxseed
Illustration 5-3 Kashi Chewy Granola Bars Featuring ALA Omega-3
FDA and EPA Encourage Pregnant Women to Eat More Fish
Table 5-1 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
Illustration 5-4 greatO Ground Beef with Omega-3 Fatty Acids
Omega-3 Beef at Steakhouses and Burger Joints, Too
Chapter 6: 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
Figure 6-1 Proposed Changes to Nutrition Facts Panel February 2014 Reflects Addition of 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 6-1 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
llustration 6-1 Cream of Wheat Instant Hot Cereal featuring Vitamin D
Illustration 6-2 Luna Bar for Women with Vitamin D a part of "Core 4"
Chapter 7: Mighty Magnesium
Magnesium Supplement Use Grows; Food Sources Emerging
Magnesium in the Body
Recommended Intake
Table 7-1 U.S. Recommended Dietary Allowances (RDAs) for Magnesium
Label Claim Options for Magnesium
Table 7-2 Select Label Claims Relevant to Magnesium
Food Sources to Boost Magnesium
Table 7-3 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
Appendix I: High Lipid Algal Flour – Intended Use Levels
Appendix II: Food Sources of Vitamin D
Note: Product cover images may vary from those shown