Functional foods fuel healthy eating trends

The pandemic altered the food habits of 85% of consumers, according to the International Food Information Council’s annual Food & Health Survey, with 1 in 5 now making ‘healthier choices’.

This trend of healthy eating has continued into 2024 – data from Statista in March revealed 60% of consumers are actively trying to eat healthily. Convenience and speed in food choices were also a priority for 25%of consumers, especially as more people return to the office.

Andreas Preisler, strategic business development manager for health and nutrition at Ohly, argued that food producers should acknowledge and address the growing consumer desire for functional foods that both enhance wellbeing while aligning with the fast-paced routines of the modern workforce.

Build it into breakfast

Beta-Glucans can be incorporated into breakfast cereals and bars to support the immune system and improve cardiovascular health by reducing cholesterol levels, while medium-chain triglycerides (MCTs) provide a source of healthy fats and a quick energy boost.

MCTs can also be added to dairy products like yogurt, or plant-based alternatives such as almond or oat milk. However, extra care needs to be taken to maintain the creamy consistency of the product.

Finally, incorporating MCTs into energy bars and gels, or fortifying sports drinks and smoothies can play a large role in providing sustained energy and improving endurance.

Derived from yeast

Preisler added: “There are different types of beta-glucans, from various sources including yeast, oats and fungi. Beta-glucans derived from yeast – especially those sourced from Saccharomyces cerevisiae, commonly known as baker’s yeast – have demonstrated impressive effectiveness in regulating the immune system.​

“The demand for these foods has surged in recent years, as consumers continue to grow more health-conscious and aware of what they consume. Research suggests that the convenience of food is a high priority for many. Driven by a public increasingly interested in proactive health measures, the pressure is on food manufacturers to provide healthy solutions to those on the go.”​

Meanwhile, Lewis Wallis of Campden BRI examines the UK's new HFFS restrictions coming into force next year​​ and what food businesses need to do to prepare.