Dairy Processing - May/June 2023 - 40

FORMULATION
Functional
benefits
by Donna Berry | donnaberry@dairy-food.com
I
mproving energy and having less fatigue are the most
sought benefits from foods and beverages, according to
the 2022 Food and Health Survey from the International
Food Information Council (IFIC), Washington, DC. More
than a third of Americans (37%) said they are seeking out
these benefits. Other top attributes sought include weight
loss/management (30%), digestive/gut health (29%), heart/
cardiovascular health (28%), improved sleep (26%) and
immune function/health (25%).
Many of these benefits come from functional ingredients
that started out in the supplement space and have made
their way into food and beverage. This presents dairy foods
processors the opportunity to formulate extra benefits into
products consumers eat on a regular basis.
TOOLBOX OF INGREDIENTS
The top-tier functional ingredients are fairly mainstream.
The most common is caffeine, followed by superfoods such
as blueberries and spinach, then electrolytes, antioxidants,
probiotics and added protein, according to a survey of 2,000
internet users aged 18 or older conducted by Kantar Profiles/
Mintel in December 2022.
Many ingredients that started out in the supplement
space have made their way into foods and beverages.
40 MAY-JUN 2023 | DAIRYPROCESSING.COM
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Dairy Processing - May/June 2023

Table of Contents for the Digital Edition of Dairy Processing - May/June 2023

Dairy Processing - May/June 2023 - Intro
Dairy Processing - May/June 2023 - 1
Dairy Processing - May/June 2023 - 2
Dairy Processing - May/June 2023 - 3
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