Ever since the COVID-19 pandemic, there has been a sharp rise in the public’s interest in health-conscious food and beverages.
A survey conducted by the International Food Information Council found that the pandemic has altered the food habits of 85% of the respondents involved, with approximately 1 in 5 making healthier choices.
The trend appears to be continuing in the post-pandemic world, with a 2024 survey from Statista finding that 60% of consumers are trying to eat healthily — though 25% will prioritise speed and convenience when picking food products.
In light of these findings, Andreas Preisler, Ohly’s Strategic Business Development Manager for health and nutrition explains why food producers must acknowledge and address the growing consumer desire for functional foods that not only enhance wellbeing, but also align with the fast-paced routines of the modern workforce.
Functional foods can go beyond basic nutrition by enhancing digestive health, decreasing inflammation and strengthening the immune system
Functional foods for a range of applications
Consuming functional foods not only allows users to support their health and basic nutrition, but also help them to boost their immune health, according to a number of studies that have come out in recent years.
Functional foods can go beyond basic nutrition by enhancing digestive health, decreasing inflammation and strengthening the immune system. A number of solutions can be incorporated into food and beverage products including:
- Beta-glucans: These compounds can offer immune support, while also contributing to the maintenance of heart health via the reduction of blood cholesterol levels
- Medium-chain triglycerides (MCTs): Triglycerides can be incorporated into a food product to provide a source of healthy fats, while also giving the user a quick energy boost. This type of functional food can be incorporated in a number of dosage forms, and can also be used sports nutrition products and dietary supplements
Food manufacturers can incorporate functional ingredients like beta-glucans into breakfast cereals and bars to better meet the needs of health-conscious consumers. While these compounds can offer immune support, they can also contribute to the maintenance of heart health via the reduction of blood cholesterol levels.
Beta-glucans for dairy and its alternatives
Food manufacturers wanting to enhance the nutritional content of its dairy products (or their plant-based analogues) could consider incorporating yeast beta-glucans into their formulations. 
Andreas elaborates: “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, have demonstrated impressive effectiveness in regulating the immune system.”
“Baker’s yeast beta-glucan has a high degree of branching, which can naturally stimulate the immune system; it’s both a prebiotic and a fibre.”
“The demand for functional foods has surged in recent years, as consumers continue to grow more aware of what they are putting in their bodies. Research suggests that the convenience of food is a high priority, so food manufacturers should cater to this by offering healthy solutions in ‘on the go’ formats.
Medium-chain triglycerides for sports nutrition
MCTs are a great functional ingredient for incorporation into sports nutrition products, as they are rapidly absorbed into the body and converted into usable energy. It’s easy to put MCTs into energy bars and gels, or even into sports drinks and smoothies.
When formulating with MCTs, the end product’s taste and texture should be considered. To ensure the consistency is creamy and appealing, a finely milled powder should be selected. This means that food manufacturers can boost the nutritional quality of their products without compromising on texture or flavour.
“Medium-chain triglycerides can contribute to appetite balance and help consumers to manage their weight more effectively. As alternative dietary choices such as veganism and vegetarianism take the centre stage, its important for businesses to offer dairy alternatives that can benefit consumer health and wellbeing.” Andreas concludes.