Research and Markets (http://www.researchandmarkets.com/research/n56sb3/functional_foods) has announced the addition of the "Functional Foods: Key Trends & Developments in Ingredients" report to their offering.
The market for functional foods in the United States looks certain to be vibrant in 2015 and beyond as it addresses the diverse needs of various groups including health-conscious Millennials, aging Baby Boomers, exercise enthusiasts and large numbers of everyday consumers who want to avoid chronic illness, need help losing and managing weight or who are just trying to maintain enough energy to make it through the day. Facilitating development of these products is the wide and growing array of functional food ingredients made possible through innovation, development and commercialization of new ingredient sources and techniques for incorporating them in application.
Taking a close-up look at some of the hottest functional food ingredients of interest to both processors and consumers headed into 2015, this report covers protein sources, microalgae, omega-3 fatty acids, vitamin D and magnesium. The continued explosion in demand for dietary protein is shifting toward more plant sources to satisfy the need for less expensive, more vegetarian and vegan options. Microalgae represent a new class of whole food ingredients altogether, which shows tremendous promise for allowing the formulation of great-tasting products with less fat and more protein, fiber, and micronutrients, fewer added ingredients, and inherently shorter ingredient lists.
As growth of the omega-3 market in the United States has started to slow, competition and innovation are heating up, with more algal sources becoming available.
Key Topics Covered:
Chapter 1: Executive Summary
Chapter 2: Consumers & Functional Food Ingredients
Chapter 3: Protein's Popularity Persists
Chapter 4: Microalgae: The Future of Food?
Chapter 5: Omega-3 Market Matures
Chapter 6: Elevating the Importance of Vitamin D
Chapter 7: Mighty Magnesium
For more information visit http://www.researchandmarkets.com/research/n56sb3/functional_foods
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