Five functional food ingredients will grow rapidly.

and beverages will continue to grow rapidly as consumers look to get more value from these products.the beginning of this year, a colleague of mine gave me some advice on how to predict the next major trend in functional ingredients. His recommendations include focusing on macro trends in food (including clean labels and convenience products), the treatment of general diseases, the diversification of practices and tastes, the feasibility of cost-effective inter-supply, and product origin stories.on her advice, I listed several ingredients that food and beverage experts would pay attention to. I hope
below
5 ingredients will gain
market share
the next 6-12 months.1
, Indian ginseng it is the most widely used in Indian herbs, it has physiological regulation, can be used as a powder or mixed in tea bags. Today, Indian ginseng is used in brands with a wide audience. Plants and herbs as a physiologically regulated category will continue to stimulate consumer interest because these ingredients can help people adapt to the adverse effects of chronic stress. Although the taste of Indian ginseng is slightly bitter and irritating, products on the market today successfully mask bitters by adding sweet substances such as Brazilian berries, mango
-
peaches, and pomegranates.2
, coconut , imagine a slightly sweeter, low-calorie cousin of apple cider vinegar. Coconut vinegar has many health properties similar to apple cider vinegar, including promoting digestion and helping to lose weight, but its amino acids,
B
vitamins and vitamin
C
are higher than apple cider vinegar. The trend towards vinegar has re-opened, including in the form of
Shrub
and
Switchels
, which is why coconut vinegar is on the market.3
, marcaYou might not imagine that radish and chocolate can be mixed together, but the roots of this plant are now really mixed in chocolate bars and will soon appear in more foods and drinks. This product can improve the health of the body and provide energy. Many consumers see marca as a kind of shun therapy that promotes hormone balance and sexual ability.4
, medium chain fatty acidsYou may have heard that fat has returned to the market, one of the forms of which is
MCTs
, which is mainly found in coconut oil, palm oil and butter.
MCTs
particularly popular with
/
fans because consumers want as much power as possible. Studies have shown
MCTs
absorbed faster and then converted to energy rather than storage.5
, purpleanthocybin is a flavonoid substance, purple corn has brought this very eye-catching color. Anthocyanins have a number of health benefits, including promoting the regeneration of connective tissue, promoting blood circulation, and anti-inflammatory effects. The plant, native to Peru, is rich in antioxidants and was first brewed into tea and other beverages. As consumers start to shun artificial colors, food brands need to invest in new colorants and a variety of all-natural ingredients with functional properties., many adults are looking for functional foods and beverages with a variety of health characteristics, with areas of concern including high cholesterol, obesity, high blood pressure and heart disease. Food brands with their own ingredients need to address these issues and tell consumers the origin story of easy-to-package products, which is likely to capture consumers' attention. When you get their attention, remember that taste is still king. Consumers may give up their tastes because of some nutritional value, but their tastes remain picky, no matter how healthy the product can be.source of this article is
FoodAILY
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