Specialty Food Ingredients: How Specialty Ingredients are Transforming the Food Industry
The Rise of Functional Foods
One of the biggest trends in the food industry has been the rise of specialty food ingredients - foods that provide health benefits beyond basic nutrition. These foods often contain specialty ingredients that add protein, fiber, vitamins, minerals or other compounds associated with reducing disease risk or improving health. Everything from yogurt and snack bars to juices and cereals now feature advertising about their extra health perks thanks to added functional ingredients.
Probiotics have become especially popular additions to foods like yogurt, juices and supplements. Probiotic bacteria like Lactobacillus and Bifidobacterium are touted for their ability to improve gut and digestive health when consumed. Food companies are investing in clinical trials to validate the health claims around their probiotic products, driving further growth. Prebiotics are also gaining ground; these are non-digestible fiber compounds that promote the growth of beneficial gut bacteria. Ingredients like inulin and oligofructose are being added to foods for their prebiotic properties.
Plant-Based Protein Supplements the Standard
With more people adopting vegan, vegetarian or flexitarian diets, food companies are working to fortify alternative protein sources to rival meat in Specialty Food Ingredients. Soy remains the gold standard but newer plant proteins like pea, lentil, rice and potato are shaking up the industry. Ingredients firm ADM recently opened the world's largest pea protein production facility, underscoring growing demand. These proteins are not only used in vegetarian meat substitutes but are also being added to snacks, beverages and baking products to boost protein content without meat. Suppliers are innovating new protein isolates and concentrates that possess similar textures to their animal-based counterparts.
Nutrient-Dense Superfoods Arrive in Packaged Goods
Once exclusive to specialty health stores, "superfoods" like acai, matcha, maca and turmeric are increasingly common ingredients in mainstream packaged foods. Acai powder, for example, provides a nutritional boost as well as purple coloring to freezer pops and dietary supplements. Matcha green tea lends itself well to beverages, dressings and baked goods. Turmeric root and its active compound curcumin continue gaining ground for their anti-inflammatory properties and use as a "natural" food coloring. These ingredients present opportunities for food brands to market products as enhanced with trendy superfoods that consumers link to wellness. Manufacturers are fortifying stable matrices like granola, bars and smoothies with dehydrated superfruit powders and roots/rhizomes.
Sustainable and Non-GMO Specialty Oils Grow Fastest
The specialty oil sector is rapidly expanding with interests in healthy, sustainable and non-GMO options. Coconut oil remains most popular for its high smoke point and claims around weight loss/heart health. Olive oil continues growth for its "Mediterranean diet" associations. Avocado oil attracts many needing a heart-healthy substitute for butter or coconut. Algal oils rich in omega-3s are now affordable supplements. Plant-based mayonnaise and other spreads are booming thanks to innovative oil blends that mimic traditional products. Major food firms are reformulating products or releasing new lines featuring up-and-coming "healthier" oils and avoiding GMO-derived oils like canola. Look for more culinary innovation as oil producers, big food companies and entrepreneurs drive further demand.
Food Ingredients Shift Towards "Free From" Trends
Changing lifestyle, diet and health concerns are driving big shifts in food ingredients. Many now avoid gluten or dairy proteins for wellness or food allergy/intolerance reasons. Manufacturers are borrowing from European markets by developing foods and recipes free from top allergens and containing novel proteins as substitutes. Coconut, almond, pea and potato-based "milks" for example have already eclipsed soy in sales. Food scientists formulate ever more sophisticated "dairy-free" cheese, butter and ice cream replicas using coconut oil and plant proteins. Consumers feel less deprived thanks to artisanal brands mastering such culinary wizardry. Overall ingredient sales for "free from" options continue rising exponentially.
Specialty food ingredients represent one of the most dynamic areas of the industry presently. Food makers are innovating new combinations of functional nutrients, plant proteins and allergen-free alternatives to capitalize on growing market demands. Even as economic factors challenge consumer spending, shoppers still wish to support their health goals through improved supermarket options. Ingredient suppliers that pioneer premium functional formulations, streamlined production processes and sustainability commitments will likely lead this specialized market into the future. Tomorrow's packaged foods will undoubtedly feature even more advanced and exotic global ingredients tailored towards discerning consumer wellness pursuits.
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