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dairy, bakery and beverages account for 72.9 percent of functional foods in the world’s biggest markets with energy/mood enhancement, gut health and heart health the dominant claims, according to a leatherhead food international report. in 2009 figures, dairy accounted for $8.702bn globally, bakery $5.18bn excluding japan, and beverages $2.825bn not including energy and mood drinks.

from heart-friendly margarines to sugary cereals that strengthen bones, once-demonized foods are being spiked with nutrients to give them a healthier glow — and consumers are biting, even on some that are little more than dressed-up junk food.a report released thursday finds that even in a weak economy, people will pay a premium for products seen as preventing a health problem or providing a good alternative to sodas and empty-calorie snacks.

an avalanche of scientific evidence may have come down in support of the health benefits of vitamin d but so far, with the exception of the us, this buzz has yet to translate into a market boom. over the past few years scientists have uncovered evidence suggesting that vitamin d is a lot more than just a simple bone health ingredient. studies over the past 10 years have highlighted diverse benefits related to fall prevention and neuromuscular function, immunity, insulin response, and gut health.

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.

independent sensory testing on the mineral ingredient aquamin has found that it can boost the calcium content of dairy products by up to 40 percent with no negative impact on taste or texture, says gtc nutrition. aquamin is a seaweed-derived multi-mineral source, said to be rich in calcium, magnesium and over 70 other trace minerals. it is produced by the irish firm marigot, and is distributed in the us by gtc nutrition.

the market for low-fat and reduced-sugar foods rose 6.7 per cent in value in 2007, moving up from a 4.7 per cent rise in 2006, claims a new report from uk market researcher key note. but despite the growth, the researchers anticipate a slow down in the near future as consumers switch to all-encompassing products that are staked on a broader health platform. "this is in large part due to the current trend of consumers being less interested in products sold on a slimming or diet platform and opting for those with wider health benefits," say the report authors.

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.

cost recovery and the on-going development of a stream-lined, customer-oriented working method led kerry's ingredients division towards a first half 2007, on both sides of the atlantic. the group, whose food ingredients division encompasses application-specific ingredients, flavours and bio-science businesses, reported total revenue of €2.33bn in the six months ended june 30 2007, representing an up-swing of 5.

dsm food specialities is launching a range of yeast-derived taste potentiators called sensarite, aimed at maintaining an authentic taste profile in bakery and dairy products reformulated to be better for health and nutrition. food manufacturers are under increasing pressure to provide foods that cater to consumers and regulator demands for reduced salt, fat and sugar as part of efforts to combat obesity and heart disease prevalence.