The panel:

Denis Alimonti, Director of U.S. Nutrition, Maypro, Purchase, NY, www.maypro.com

Alvin Berger, PhD, MS, Founder, LifeSense Products, Wayzata, MN, https://lifesenseproducts.com

Dave Blackwood, Senior Vice President of Bioactives, Brightseed, San Francisco, CA, www.brightseedbio.com

Lindsay Cole, Sales & Business Development Manager, North America, Kappa Bioscience AS/Balchem, Oslo, Norway, www.kappabio.com

Leslie Gallo, President, Artemis International, Fort Wayne, IN, https://artemis-nutraceuticals.com

Colleen Madden, Vice President of Innovation, CK Ingredients, Oakville, ON, Canada, https://ckingredients.com

Leena Pradhan-Nabzdyk, PhD, MBA CEO & Co-founder, Canomiks, Rochester, MN, www.canomiks.com

Brien Quirk, Director of R&D, Draco Natural Products, San Jose, CA, https://draconatural.com

Angie Rimel, Marketing Communications Manager, North America, GELITA USA, Sergeant Bluff, IA, www.gelita.com

Youval Saly, Vice President Sales and Marketing, Gadot Biochemicals, Haifa Bay, Israel, www.gadotbio.com

Karen E. Todd, Registered Dietitian and Vice President Global Brand Marketing, Kyowa Hakko USA, New York, NY, https://kyowa-usa.com

Twenty-five years ago, functional foods and beverages were in their infancy. Today, we might say that they are the very future of the industry.

Nutrition Industry Executive (NIE) turned to a panel of experts to discuss ingredients, trends, innovation and science in ingredients geared for functional food and beverage applications.

NIE: Broadly speaking, what’s most exciting now about ingredients for foods and beverages?

Alimonti: Water-soluble ingredients have an edge right now because of the popularity of gummies and beverage formats, such as ready-to-drink (RTD), stick packs, tinctures and liquid shot delivery. However, the industry is figuring out how to formulate gummies and beverages with mushrooms, minerals and probiotics, which have been notoriously hard to work with for a number of reasons.

Brands are also looking to incorporate uniquely differentiated and science-backed branded ingredients that can help set their product apart and offer their customers an experience that they can see and/or feel.

Sports nutrition continues to be a highly competitive growing segment. We also like the growth we’re seeing in women’s health, gut health, cognitive and mood support areas.

Todd: As a registered dietitian passionate about providing clinically studied, safe and effective ingredients, it’s thrilling to see how far the functional foods and beverages industry has evolved over the past 25 years. Today, one of the most exciting aspects is the growing sophistication and engagement of consumers. Modern consumers are not only more educated about the benefits of functional ingredients but also demand transparency and efficacy akin to what is demonstrated in clinical studies. This demand for ingredients used in clinical trials to match those in the finished product marks a significant shift toward accountability and quality in the industry, driving manufacturers to prioritize high-quality, well-researched ingredients that can deliver promised health benefits effectively.

Additionally, technological advancements in ingredient processing and stability are groundbreaking. Innovations, such as microencapsulation and advanced delivery systems, not only preserve the potency of nutrients but also improve the bioavailability and sensory profiles of functional foods and beverages, making them more appealing and effective. These advancements enable us to create products that meet consumer expectations on multiple fronts—from taste and texture to health benefits. It’s a promising time for us as suppliers to continue to innovate and deliver ingredients that truly make a difference in consumer health and wellness.

Rimel: The variety of ingredients has led to an inspiring playground for formulators—such as: microencapsulation, nano particles, improved bioavailability, sweetener options outside of polyols and specialized gelatin for gummies.

Gallo: To me, what’s most exciting in the food and beverage industry right now is what isn’t in what we eat and drink. What I mean is that the clean-label trend, which thankfully is here to stay, has given us a terrific opportunity to make the food and beverage market healthier for consumers. It creates opportunities for brands to include ingredients that provide functionality, such as to boost protein, energy or antioxidants, or promote overall well-being.

Pradhan-Nabzdyk: The “food as medicine” trend is here to stay. Consumers are becoming proactive about managing their health through dietary choices. In recent years, there has been a surge in functional foods and beverages enriched with ingredients known for their health-promoting properties. I think what’s most exciting is seeing the non-alcoholic beverage options for individuals seeking the flavors of a cocktail minus the alcohol content. They often contain nutraceuticals and adaptogens like ashwagandha and ginseng, offering both enjoyment and potential health benefits.

Quirk: Fermented foods are an exciting proposition for enhancing the microbiome and improving gut health and immunity, and have become a vital part of the functional food and beverage space. This offers increased bioavailability of nutrients, especially fibers and minerals, increased synthesis of vitamins such as B and K, improved solubility and post-biotics for gut immunity.

Madden: When a consumer can feel the change in their health caused by taking the functional food or supplement, their purchase decision is confirmed and repeat-purchase rates are high. Cognition, energy, digestive health, mood support, beauty-from-within, weight management, hydration—these are all experiential benefits areas craved by functional food/beverage consumers. As consumers’ attention spans get shorter and shorter, the products with more noticeable, fast-acting effects will be those to garner the most attention and dollars spent.

Blackwood: Smaller brands and grassroots companies are bringing novel, interesting ways to innovate within this space to the market. Whether through the discovery and marketing of new ingredients, the innovation of concepts, or the introduction of functional approaches to industry pain points, brands are no longer as limited in their ability to address consumer demand. Additionally, consumers who are increasingly taking ownership of their own health care are seeking alternatives to medicine, and functional foods and beverages uniquely address their needs. Fundamentally, the transformation within the functional food space is happening at the grassroots level but is driven by consumer demand, and that is where the future of the industry lies.

The food and beverage industry is most excited about functional ingredients that provide precise benefits in health and wellness. Consumers today are looking for ways to improve their gut health as a starting point to tackle several health issues. As such, there is a major opportunity to re-envision ingredient formulations from the ground up, starting with the fiber market as a critical entry point to address the fiber gap and offer new solutions for wellness.

That is why Brightseed is bringing bioactive fiber ingredients to market through our partnership with Manitoba Harvest. Organic Bioactive Fiber is a multi-benefit, bioactive-rich fiber solution available nationwide at Whole Foods Markets and Amazon, that features Brightseed’s first bioactive ingredient, Brightseed Bio Gut Fiber, which is a novel source of prebiotic dietary fiber with the potential to support gut strength through bioactive fortification.

Saly: A growing number of consumers are turning to dairy alternative products, and this is creating outstanding opportunities to fortify plant-based milks and foods with key minerals. Launches of almond and pea-protein products are strong, although not robust. Plant-based milks and foods offer consumers the taste and feel of cow’s milk, are sustainable, and are also more environmentally friendly by less methane being released into the atmosphere. However, these popular plant-based products provide less calcium than bovine dairy.

The rapidly increasing consumer awareness and demand for nutritionally enriched dairy alternatives creates a focus on nutrition content, notably minerals such as calcium and magnesium. While calcium is the primary mineral added to dairy and plant-based products, magnesium and potassium are crucial elements that should be included as well.

NIE: What harvesting, processing or other advances are the most interesting right now?

Gallo: Ongoing advancements in growing, harvesting and processing, all with an eye toward environmental sustainability, have made our industry one of the most progressive. The hard realities of climate change have caused many of us to adapt our growing practices to be able to respond to a variety of possible “what-ifs”—what if there isn’t enough rain, or if there’s prolonged flooding? What if there isn’t enough sun, or too much? What if a major crop is threatened by pests we’ve never dealt with before? And overall, we’re processing with fewer chemicals and relying on less power by turning to solar and other alternative energy methods.

Quirk: Draco has integrated a fermentation and enzyme system into a vast majority of our extraction processes to offer our customers a value-added botanical ingredient. We have tested the extracts from the new process and were able to see higher levels of bioactives extracted due to a more efficient breakdown of cellular substrates.

Madden: Green chemistry, minimal processing and advanced fermentation technology are all trends I see interesting and growing in the future. Green processing techniques where only water is used or fewer, or less problematic chemicals are used as solvents, appeal to consumers’ desire for clean and healthy lifestyles. Minimal processing, where naturally occurring, synergistic macronutrients like protein and fiber are featured together, will be of increasing interest to consumers. Advances in fermentation are offering a plethora of new ingredients created by bacteria and also fungi. For example, the very innovative company The Protein Brewery is growing an innovative protein/fiber ingredient called Fermotein from a very sustainable, naturally occurring fungi source. Increasingly consumers will be digging into precision fermentation and concerns over their use of GMO (genetically modified organism) microorganisms, I predict.

NIE: What about delivery forms—what are brand manufacturers (and their end-users) most interested in today?

Cole: Certainly, gummies have become a hot in-demand delivery system in the market for supplements, and this trend extends to our ingredient offerings as well. We’ve witnessed notable success stories in the market, such as magnesium gummies formulated with Albion Magnesium Bisglycinate Chelate and choline gummies. However, the conversation around minerals has evolved, with hydration emerging as a prominent focus. Stick packs delivering essential electrolytes like magnesium, calcium, and potassium have gained significant traction. By incorporating Albion’s chelated minerals into these hydration solutions, we ensure superior bioavailability and excellent tolerability, further enhancing their effectiveness.

Todd: Manufacturers and consumers alike are showing an increased interest in innovative delivery forms that enhance convenience, efficacy and consumer experience. The ones I find of most interest are ones that can be utilized throughout the day increasing the use occasion of these gummies, effervescent tablets or powders, chocolates, quick dissolve/melts and infused foods or beverages. These diverse delivery forms are driven by consumer demand for products that fit easily into their lifestyle, offer enhanced bioavailability, and improve user experience—all crucial factors that brand manufacturers are focusing on to meet changing market expectations.

Madden: North American consumers desire fast results that are a pleasure to consume. Gummies continue to be popular, and the range of innovative ready-to-drink and ready-to-mix beverages is growing too. Alternative candy formats are exciting like dark chocolate or popping candies which are infused with clinically supported doses of nutraceutical ingredients. Hot drinks like mushroom-infused coffees and teas seem to be continuing to gain traction.

Quirk: We see a lot of ready-to-use, single-serving formats making it easier for the on-the-go consumers. Examples are stick packs with powdered food concentrates and gummy bears that deliver both food extracts and vitamins.

Gallo: Functional foods and beverages are not so much offering novel delivery systems but instead offering a different spin on what we normally expect. For example, Liquid Death Mountain Water is a simple mountain water, but in a can with interesting imagery instead of the usual plastic or glass bottle. Brands are also expanding their markets in interesting ways, such as an ice cream brand that is now offering a yogurt/ice cream blend, adding desirable functionality to what is normally just a decadent dessert.

NIE: Looking at flours and starches, what innovation are you seeing in this sub-category?

Madden: Plant-based protein continues to be popular and one ingredient that stands out from the crowd is lupin bean flour. I call lupin a “freak of a bean” since it amazingly contains virtually no starch. With 40 percent protein, 30 percent fiber and less than 5 percent net carbs, lupin is a super-nutritious ingredient for sweet and savory applications.

A meta-analysis showed that in over 25 percent of studies, the humans tested found “unintentional weight loss.” This effect is likely due to the feelings of satiety, or fullness, experienced by the test group eating the lupin-containing foods, which were high in fiber and protein. The fiber in lupin has been found to be prebiotic and lupin is a low-glycemic index food, featuring a rock-bottom GI (glycemic index) of just 11.

As more consumers become aware of the importance of maintaining healthy blood glucose, lupin will be a powerful tool for metabolic health management.

Berger: Gluten-friendly, non-wheat based flours are used more and more. Because these alternative flours (e.g., almond flour, buckwheat flour) have poor binding and elasticity characteristics relative to wheat. Starch (e.g., corn starch, tapioca/cassava starch) is added as a main functional and textural ingredient, so final products do not easily fall apart and may taste better.

Most of the current crop of starches are high glycemic (rapidly converted to glucose in our bodies after consumption, raising our blood sugar), which can be detrimental to our health. Worse, these starches are marketed and considered healthy by consumers. On food labels, they are not counted as “Added Sugars,” even if they behave functionally like added sugars.

So, food companies should use lower glycemic starches, like retrograded, resistant starches, including raw potato starch, beans, green bananas and oats. There is some increased usage of these ingredients.

Gallo: Flour is far beyond the typical white or wheat baking staple. More recently mushrooms are shaking up this category, along with other novel flours such as cranberry seed, grape seed and fenugreek flour. We recently launched Fenuflakes, our fenugreek flour, and the quick response has confirmed the industry’s desire for unique ingredients with added benefits.

Quirk: Draco has offered sweet potato starches as optional carriers since unlike corn and rice there is much less of a risk of GMO (genetically modified organism)-contaminated crops since sweet potatoes have not been genetically modified.

NIE: Regarding fibers and proteins, what advances are you most interested in?

Rimel: Consumers are increasingly interested in fiber so there are many opportunities in this area for new product development.

Protein continues its growth and may see a way into new formulations as the weight loss trend expands. The opportunity for protein will be important as nutritionists will encourage weight-conscious consumers to be sure to add protein to their diet to counteract muscle loss.

Collagen being a protein can play an important role in functional food development. It is an especially easy ingredient for bars, dairy and beverage applications.

Even better are GELITA’s Bioactive Collagen Peptides (BCP), as they are optimized proteins that are clinically studied and proven to target specific white tissue cells and stimulate collagen production for physiological benefits. The advantage of the BCP to formulators is the efficacy comes in a small dose. For example, to develop a beverage with collagen to support joint health, only a 5 gram daily dose of FORTIGEL BCP would be required for the formulation.

Madden: Minimally processed, FabaFuel is an option for North America-grown and minimally processed protein. With 60 percent protein and 12 percent fiber, this white-colored ingredient is a taste-neutral, plant-based option for adding protein and also egg white-type foaming, emulsification and binding. Green, solvent-free processing is done without even using water. Protein is concentrated and deflavoring is accomplished using purely physical processes.

Quirk: We work with inulin because it has a nice, pleasant, sweet flavor, is low glycemic and has prebiotic effects.

Gallo: Plant-based proteins are on the rise. The primary challenge is achieving the levels of protein found in typical dairy-based ingredients, coupled with consumer-friendly flavor and texture. Pea, hemp, rice, sacha inchi and berry-based seed powders are all making their mark, and more are being developed as plant-based diets continue to gain in popularity.

Blackwood: When we talk about novel fibers, I (like most consumers) am looking for multi-functional benefits. This includes characteristics that support health claims and an ingredient that is well tolerated by many. There are some fibers on the market today that contribute to digestive health and are well tolerated by a broad consumer base; I’m interested in seeing where they go and what they continue to bring to the table as the market continues to shift.

At Brightseed, we are champions of the importance of gut health and are working to address consumer demand for more clinically validated functional ingredients. With our current pipeline of novel products for near-term development, we are addressing large, unmet consumer health needs in the areas of gut health and gut immunity, metabolic health, cognition, sleep and other targeted health areas through the microbiome.

Our first bioactive ingredient Bio Gut Fiber is a novel source of prebiotic dietary fiber made from upcycled hemp hulls, which contains two unique bioactives with the potential to support gut strength, and is supported by preclinical work demonstrating Bio Gut Fibers’ prebiotic effects. As we continue to innovate in this area, we’re excited to see how the fiber conversation continues to play out.

Similarly, consumers are looking for healthy sources of protein, but this territory seems to have a limited runway for further innovation. While there is certainly significant consumer interest in plant-based protein, this space is very developed and well-populated. Consumers continue to be interested in something new and look for ingredients that bring new functional benefits and claims that can be leveraged in their diets and lifestyles.

Cole: When it comes to protein powder, we see a promising opportunity for brands to differentiate themselves by incorporating Albion minerals. Embracing the notion that strong muscles require strong bones, you can enhance your formulation by including calcium and magnesium. Moreover, introducing chelated zinc bisglycinate lends a compelling twist to immunity claims, instantly adding value to your product. Similarly, integrating Ferrochel or chelated iron caters to the needs of female athletes, offering a format supported by strong claims and scientific evidence.

NIE: As to minerals and nutrients, what innovations are you seeing in encapsulation, delivery, efficacy and more?

Quirk: In some cases we can potentially offer this for vitamin C from citrus and kiwi, and vitamin D from mushrooms. Potassium and magnesium as essential electrolytes are found in purple sweet potato concentrates.

Cole: Recently we’ve developed a product concept that’s taken the perfect pair (vitamin D3 and K2) to the next level. There are many health benefits when you combine Mg, vitamin D3 and vitamin K2. However, vitamin K2 degrades rapidly in most mineral formulas. To overcome this challenge, we carefully crafted The Vital Trio, containing our top-quality ingredients that deliver exceptional bioavailability and stability, with ingredients that provide distinct health benefits desired by consumers. The Vital Trio includes the world’s only patented double microencapsulated vitamin K2, K2VITAL DELTA, providing stability in most mineral environments to ensure that products meet label claims. We’ve also included Albion Minerals Chelated Magnesium Bisglycinate that offers high tolerability, bioavailability, and is gentle on the stomach.

Rimel: Gelatin, with its unique properties, is a key ingredient for precision delivery formats. GELITA continues to make advances in the application of gelatin for hard and soft capsules. With GELITA’s targeted release portfolio, product developers can now define when and where in the body the active components will be released. GELITA’s revolutionary gelatin, EASYSEAL, is a solution to solve the pesky problem of leakers by improving soft gel seams to increase process efficiency.

Gummies for supplements also continue to be desired by consumers. To support developers GELITA offers gelatin designed with technical properties to deliver the taste and texture that consumers have come to expect from gummies. GELITA’s latest breakthrough in this space is CONFIXX—a fast-setting gelatin using starch-free molding and reducing production time. Set to revolutionize the market for gummy supplements, CONFIXX helps reduce cross-linking and aids the manufacturing of formulations with heat-sensitive active ingredients.

NIE: We are seeing more interest in inhibitors, whether it is in bitterness reduction or other areas. Can you speak to this?

Berger: Functional foods contain more and more functional ingredients. Many functional ingredients are bitter by nature, and most consumers do not like bitter taste. It is no longer acceptable from a health perspective to mask bitterness by adding large amounts of sugar. Reducing bitterness via processing techniques (such as different types of extrusion) is expensive, time consuming and still more art than a science. So, the use of high quality bitterness reducers is on the rise.

NIE: It seems that the marketplace is bursting with berries—cranberries, elderberries, aronia berries, just to name a few. Why the huge interest in formulating with berries?

Alimonti: These extracts are typically water-soluble, nutritious and available in concentrated forms with appealing flavor profiles. They work well in food, beverages, and gummies.

It’s important to also consider ingredients that have some clinical research behind them. Take, for example, Bilberon, which is a more anthocyanin-rich low-dose bilberry extract when compared to other bilberry ingredients on the market. Studies have shown it may help alleviate eye fatigue, improve eye dryness, and help maintain clear, focused vision.

Researchers believe it may improve visual function by promoting the re-composition of rhodopsin, a compound in the retina that responds to light and communicates with the brain. For that reason, Bilberon is earning interest for eSports formulations.

Gallo: Formulating with berries is definitely the easiest way to add a health halo to a food or beverage. Over the past five years, and especially since the pandemic, Artemis has experienced a significant increase in requests from product developers in this space for our Craft line of water- and membrane-extracted ingredients. Whether they need an extract for color or a simple fruit powder to add flavor or a polyphenol boost, developers know that berries are one of the easiest ways to add a health benefit to a product line, because berries resonate with consumers. And while consumers can easily eat blueberries, and have multiple options for products that include cranberries, the more novel berries including elderberry and aronia berry are gaining good traction due to their many health benefits.

Our ElderCraft, AroniaCraft and CherryCraft ingredients can easily be incorporated into foods and beverages versus just reaping their benefits from a supplement. Watch for these and others in beer, sports drinks, juices, fortifying cereals, bars, even confections and baked goods.

Pradhan-Nabzdyk: In recent years, the elderberry has been perhaps the most popular. During the COVID-19 pandemic, sales of elderberry-containing products surged, because they’re known for their immune-boosting properties. Today, you can’t go to the store or even a gas station without seeing products containing elderberries.

Unfortunately, the elderberry craze resulted in an increase in adulteration of supply chains and elderberry products in the marketplace.

Quirk: Berries are some of the most concentrated sources of anthocyanins, the mostly red, blue and purple plant pigments that have tremendous antioxidant, anti-aging (sirtuin activation), and anti-inflammatory potential. Some berries such as blueberries are natural, low-level sources of resveratrol and pterostilbene, important for cognitive, cardio and antiaging health. There is also a host of other plant compounds such as flavonoids and polyphenols in berries. Plus, the flavors are awesome making this a more palatable source for functional foods and beverages.

Madden: At CK the interest in berries is focused on maqui berry extracts, Delphinol and MaqiBright. Six human clinical studies show significant benefits in eye health, beauty and blood glucose management. From looking at these intensely purple maqui berries, or their extracts, the health story is palpable. These well-studied maqui berry extracts contain unusual polyphenols, antioxidants which have unique experiential benefits. For example, consumers suffering from dry eyes can take MaquiBright maqui berry extract and they can feel their body producing more natural tears, which lubricate and soothe their red, itchy dry eyes. In another study red spots on the faces of women were dramatically reduced after four, and especially after eight weeks of supplementation. I know this to also be true from my own experience with Delphinol; red spots are noticeably reduced!

NIE: What advances in technology are revolutionizing ingredients for foods and beverages?

Blackwood: AI tools are rapidly bringing new insights to the ingredient space. As in so many other industries, AI is disrupting the current landscape of ingredient discovery and enabling companies to bring novel ingredients into the consumer marketplace faster.

Our proprietary AI platform, named Forager, is translating AI’s insight into real-world products rapidly and enabling the path for bioactive products to go to market which address health-conscious needs overall. Forager is not only accelerating and mitigating risks toward clinical validation with speed, but shaping scalable and best-in-class processes toward commercialization as well.

Todd: One exciting development is the technology of heat-treated probiotics, transforming them into postbiotics. This treatment renders them shelf-stable and eliminates the need for refrigeration, expanding their use in a variety of functional foods and beverages. These innovations are transforming the landscape of functional foods and beverages, making ingredients more effective and accessible.

Gallo: Technology in this area is growing by leaps and bounds. Advances in the concentration and retention of bioactives come to mind, as does discovering new compounds. Reliable technology to stabilize ingredients in various solutions and formulations so that color, flavor, activity and other attributes are maintained; this has also been key to adopting new ingredients into foods and beverages.

Rimel: The food and beverage industry is in a constant state of evolution, driven by the desire to create products that taste good and deliver unforgettable sensory experiences. The industry is embracing technology to create innovative ingredients that cater to diverse consumer preferences, health-conscious choices, and sustainability goals.

Here, GELITA offers Bioactive Collagen Peptides BCP that support specific solutions that fit the different individual needs of consumers of all ages. Manufacturers can target key health benefits by using specific GELITA Bioactive Collagen Peptides:

GELITA’s collagen solutions are highly desired by consumers because we have the highest level of science in the market which provides a valuable reassurance for consumers using supplements with our Bioactive Collagen Peptides (BCP). The portfolio of GELITA BCP is supported by clinical studies which are essential as the studies deliver the proof that the studied dose is going to deliver the promised benefit.

• BODYBALANCE for body toning and increased muscle strength.

• FORTIBONE for improving bone mass density and supporting bone stability and flexibility.

• FORTIGEL for supporting joint health and mobility.

• PeptENDURE for improving endurance sports performance.

• TENDOFORTE for increasing health and quality of ligaments and tendons.

• VERISOL for improved skin elasticity, wrinkle reduction and even cellulite reduction as well as improved nail and hair growth.

Collagen is very easy to formulate with. Not only is it non-allergenic, but it has a very neutral sensorial profile and dissolves or blends easily.

GELITA’s hybrid smart technology platform is gelatin specially designed to meet consumers’ demand for “better-for-you” products. SOLUFORM is the solution for sugar-reduced and high-protein gummies—without compromising taste or texture. And, VERISOL HST empowers manufacturers to harness beauty from within trends by creating beauty gummies that deliver the recommended daily dose.

Quirk: Lower processing temperatures, improved food safety processing procedures (HACCP) and more thorough testing and traceability with compliance to newer FDA (U.S. Food and Drug Administration) mandates is assuring consumers of a healthier, safer ingredient. In addition, using less energy in processing has become a key directive to improve sustainability and climate impact.

Berger: New processing, extraction and purification technologies allow the active ingredients to be more concentrated, more efficacious, and purer, meaning less needs to be consumed. This is advantageous in many food and beverage applications. In other situations, such as with [omega-3s], it is not always necessary to have consumers pay more money to concentrate the active substances like EPA and DHA, if we can just consume more fish or algal oil to get equivalent amounts of EPA and DHA.

NIE: What lies ahead for food-and-beverage ingredients?

Saly: This is key: electrolytes—sodium citrate, potassium citrate, magnesium citrate and calcium citrate. Magnesium is also known to facilitate muscle recovery, while calcium is consumed for bone support. Adding zinc to these minerals supports immunity. These minerals are inherently important for active individuals. Vigorous physical activity is known to affect hydration and immunity, as well as induce muscle soreness, and on the positive side, it also helps support strong bones.

Rimel: Consumers are thinking beyond what the “food does for me” but also the impact the purchase might have on the environment, such as deforestation, sustainability, etc. Consumers want to support a positive impact. Products are geared toward the thinking of what can this product do for not just the consumer but for the environment. Manufacturers are constantly making choices of ingredients that will support this consumer trend.

Blackwood: The next step for ingredients in food and beverages is the rapid commercialization of functional and/or naturally occurring ingredients, like bioactive ingredients found in nature and foods we eat today that show evidence of supporting various aspects of our health. Beyond this, bringing ingredients to market that are validated by a strong set of clinical data would be a critical step in increasing transparency and empowering consumers to make the best possible choices for their health needs.

Gallo: The name of the game is continued innovation to bring healthier ingredients to this space. Ingredients that were once relegated to the dietary supplement market are now being produced in a manner to benefit food and beverage items. Think whole fruit and vegetable powders, novel plant-based proteins that appeal to a broader market, and multifunctional ingredients that not only offer a primary benefit but adjacent benefits as well, such as fiber with protein or amino acids, prebiotic and probiotic, and energy and recovery.

Quirk: We are excited at Draco to continue to offer fermentation as part of our food and botanicals extract processing with special bioactivity testing for our customers to be able to offer more differentiated, valued-added products.

Madden: Modern consumers are shopping for food products that offer health condition-specific benefits that are experiential. Gradually the supplements market has and will continue to move away from tablets and capsules (due to pill fatigue) and toward more food-like formats. These new functional food options must taste good and offer a strong value-for-money proposition. Today social media drives an ever-increasing amount of business. Influencers and the brands they work with will grow most sustainably by working with clinically proven ingredients with experiential health benefits.

Todd: The future of food and beverage ingredients is poised for dynamic growth, focusing on increasing use occasions, expanding product types and sizes, and enhancing ingredient stability within diverse matrices. Manufacturers are exploring versatile products suitable for various times of the day, offering a wider range of packaging sizes to cater to different consumer needs, and varying count sizes to attract both regular and new users. Additionally, there is a strong emphasis on improving the stability and efficacy of functional ingredients through advanced technologies like nanotechnology and microencapsulation. This is coupled with a shift toward sustainability and clean-label products, driven by consumer demand for transparency and minimal processing. These trends collectively aim to maximize health benefits, convenience and environmental responsibility in the food and beverage industry.

Alimonti: Consumers want versatile, science-backed effective ingredients formulated in easy-to-consume delivery forms. We think the products that will rise to the top—such as bars, snacks, gummies, RTD and RTM products—will contain ingredients or proprietary blends with great taste in clinically efficacious doses. NIE

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