Peptides and Psyllium Drive Growth in Functional Foods

The food and beverage industry is witnessing a surge in the demand for functional ingredients, with peptides and psyllium emerging as key players. Peptides, particularly collagen peptides, are being increasingly incorporated into products aimed at promoting healthy aging, mobility, muscle preservation, and recovery. According to Stephanie Mattucci, a principal food and beverage strategist at Mintel, these ingredients enable brands to offer specific health outcomes.

Psyllium, a functional fiber, has seen its consumption increase by 55% over the past year. It is sought after for its digestive health benefits, blood sugar control, and cholesterol management. Additionally, it is popular among users of GLP-1 medications for its ability to promote satiety.

Beyond peptides and psyllium, other functional ingredients like L-theanine and creatine are gaining traction. L-theanine, known for providing 'calm energy,' is used in bars, chocolates, and baked snacks as an alternative to caffeine. About one-third of U.S. consumers have tried a product containing L-theanine.

Creatine, traditionally associated with sports nutrition, is now entering the mainstream wellness market. Data from Mintel's Global New Products Database indicates that the presence of creatine in U.S. functional food and beverage launches has grown 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% remain unfamiliar with it.

The common thread among these ingredients is the consumer's shift towards seeking measurable health benefits rather than just taste and texture. Dairy products are also tapping into this trend with ingredients like colostrum and peptides offering functional benefits.