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the elderly and younger people are consuming functional foods at similar levels, despite differing expectations, health outcomes and education, according to researchers writing in a recent edition of food policy. “despite the expectations, there were no differences between older and younger poles in the weekly consumption of more popular and available functional food, such as fruit and/or vegetables, high fibre food and cholesterol lowering spreads or drinks,” the researchers wrote.

the global functional foods market will be worth about €175 billion by 2012 – a 25 per cent jump over 2007 levels of €120bn, according to euromonitor international data. in a global health and wellness market, the researcher puts at €450bn, functional foods are the fastest growing sector and second in value to naturally healthy foods (€155bn), both now and in 2012.

nutraingredients examines the omega-3 marketplace in the final instalment of a series that has scanned the scientific, regulatory and supply issues surrounding an ingredient that would appear to have everything. estimations vary as widely as the analysis, depending on which researcher or pundit you speak to, but omega-3 is unlikely to fade far from the public or business imagination because it has a sound grounding that is not possessed by all functional offerings: solid and voluminous scientific backing for health benefits ranging from heart and brain health to maternal and infant health, skin, joint and immune health and more a high level of public awareness and acceptance formulation diversity that means most foods and beverages are available for fortification with these facts banked, omega-3 has boomed and suppliers report buoyant sales to supplement manufacturers, food and beverage makers.

the united states market for functional foods and beverages is currently worth more than $11 billion (€12.33bn) but trying to establish the size of markets for health-enhancing foods can be a gamble, claims a new report from uk research company new nutrition business. the report, strategies in functional foods & beverages 2002: the hottest topics , says that estimates by market analysts of the size of the market for functional foods and beverages can vary by more than a factor of 10.

london—frost & sullivan presented its 2008 global food and beverage prebiotics innovation award to marigot ltd. and gtc nutrition for their partnership product concept calcilife™. the prebiotic mineral-based blend combines aquamin® calcified minerals from cork, ireland-based marigot, and nutraflora® prebiotic short-chain fructooligosaccharides (fos) from golden, colo.-based gtc nutrition. deborah cross, an industry analyst with frost & sullivan, said, “the companies have answered the needs of a growing consumer demographic by innovatively targeting nutrition and health within the developing global functional food ingredients market with their science-based combination product.

a euromonitor international report has highlighted the rising importance of prevention of disease and unwellness as opposed to treatment in the minds of large swathes of consumers. the researcher noted health and wellness (h&w) foods and beverages grew by 64 per cent between 2002-2007, compared with 45 per cent for total packaged food and 57 per cent for hot drinks.

the market predictions for omega-3 products are endlessly buoyant but a closer look at the state of play reveals very few omega-3 functional foods and beverages have moved beyond niche sales levels. launches continue coming thick and fast, but in most cases sales are lagging seriously behind. for an apparently booming sector selling itself on heart and brain health, it’s all a little strange.

dsm's full year nutriton results show investment in innovation is rewarded with strong market position, but rising costs, high expenditure and damaging exchange rates compromised profits. in the nutrition sector, the fourth quarter's net sales increased 13 per cent, helping pull the year's sales up by 6 per cent, up to €2.5bn from €2.4bn in 2006. overall net sales for the fourth quarter grew by 8 per cent, resulting in a 5 per cent increase for the full year.

the new product pipeline's of ingredient companies have been bountiful this year. in the first of two round-ups on new ingredients that have become available for food manufacturers this year, foodnavigator.com highlights launches of carbohydrates and fibres, cultures, enzymes, and fats and oils. carbohydrates and fibres french firm colloides naturels international launched a new 'nutritional texturiser' combining acacia gum fibres and wheat which it claims is both highly functional and nutritious.