Functional Ingredients Rise in Popularity with Peptides and Psyllium
The popularity of functional ingredients in the food and beverage industry is on the rise, with peptides and psyllium becoming prominent players. According to Stephanie Mattucci, a principal food and beverage strategist at Mintel, peptides allow brands to communicate precise outcomes, particularly in areas such as healthy aging, mobility, muscle preservation, and recovery. The increased awareness and adoption of collagen peptides and peptide-based medications have facilitated their incorporation into food and beverages.
Psyllium, a functional fiber, is also seeing significant growth due to its digestive and cholesterol-reducing benefits. According to Oved, psyllium consumption has increased by 55% compared to the previous year, with further growth expected. It is primarily sought for digestive health, blood sugar control, and cholesterol management, and it is also popular among users of GLP-1 medications for its satiety effects.
Beyond the dairy sector, other ingredients such as L-theanine and creatine are gaining attention. L-theanine, found in green tea, is being used in bars, chocolates, and baked snacks as a caffeine alternative that offers 'calm energy.' About one-third of U.S. consumers have tried a functional food or beverage containing L-theanine.
Creatine, traditionally linked to sports nutrition, is now transitioning into mainstream wellness. Data from Mintel's Global New Products Database (GNPD) shows that creatine's presence in U.S. functional food and beverage launches has increased from 1.7% to 3.1% over the past five years. Currently, 43% of American consumers have tried creatine in food and beverages, while only 16% are unfamiliar with it.
The common theme among these ingredients—fibers, amino acids, and peptides—is the consumer's shift from seeking just taste and texture to demanding specific and measurable health benefits. Dairy products, through colostrum and peptides, are already establishing a significant presence in this new era of functional foods.
