潜水简报:
- 姜黄素，ω-3，益生菌，ashwagandha和蛋白质是美国消费者在美国的最兴趣的前五种成分，这些成分对尝试的盗窃进行了调查，从电子邮件发送到食物潜水。然而，美国和美国的消费者中只有三分之一的消费者对他们最想要尝试的成分完全了解。
- Of those surveyed in both countries, 65% prefer functional ingredients for stress relief remedies. Additionally, half of consumers would like to see some personal care benefits from the use of a new product.
- 消费者主要是通过46％的消费者利用此频道来学习该主题的社交媒体的时尚成分的信息。家庭和朋友的建议占38％的38％，而在线，电视广告和店内显示屏提供了30％的信息。
潜入洞察力：
It is little wonder that curcumin tops the list of functional ingredients that 69% of American consumers are interested in sampling. The ingredient, which is found in the bright orange spice turmeric, is credited with pain relief for inflammatory disorders such as rheumatism andosteoarthritis, as well as other health benefits likeenhancing memory function and alleviating depression。
当它成为“冉冉升起的明星”时，成分的荣誉列表飙升到众多消费者思想的顶部functional food searches using Google in 2016.同年，有一个新产品的增加21％with turmeric. Not only is curcumin-laced turmeric good for health, but it also offers a clean label option for Big Food looking for color alternatives. Kraft Heinz removed artificial colors from its macaroni and cheese in 2016 and现在正在使用姜黄和other natural sources as a replacement.
Omega-3’s are the second-most intriguing category with 66% of Americans interested in the functional ingredient. Since the 1970s, Omega-3 fatty acids have been linked to heart health, but they can alsolower the riskof developing depression, improve mental health and enhance a child's learning ability. The global omega-3 market was valued at $2.04 billion in 2016 and was projected to increase at a compound annual growth rate of 6.6% between 2012 and 2022. Manufacturers are experimenting with different ways to incorporate this additive to products. Snack maker Mondelez已纳入藻蛋白into its Enjoy Life gluten-free baking mixes.
益生菌已经通过风暴带来了食物世界，但只有62％的消费者表示他们会试试他们。也许这个下面的数字是因为许多已经拥有的事实。第一种益生菌酸奶酸奶被引入美国2005年，当时，不可能添加额外的细菌并生存。BCC研究预测到2016年益生菌市场将会全球增长到500亿美元by this year. Recently, probiotics have appeared in Kellogg's Special K Nourish line andGeneral Mills' GoodBelly cereal以及茶，咖啡，烘焙食品，冰淇淋，格兰诺拉麦片和酒吧因为消费者更加关注他们的健康。
此类别之后是Ashwagandha，这是来自印度的适应性，也称为印度人参。这些植物在饮料空间中已经雕刻了一个利基，但与蘑菇和麦卡这样的其他适应性相比，Ashwagandha相比，雷达继续仍然相对较为雷达。尽管功能性成分仍然相对未知，但61％的受访消费者表示他们会尝试。
蛋白质还获得了60％的消费者的阳性反应，这可能是由于类似于益生菌的事实，功能性成分已经变得更加预期，而不是良好的添加。从植物基蛋白到蛋白质 - 前进的膳食替换摇晃和酒吧，美国人仍然渴望将其引入他们的饮食中。尼尔森研究表明55% of households claim high protein is a significant factor in purchasing food for their families.
The rise of functional ingredients has not been without stumbling blocks. Turmeric, or example, has beenlinked to lead contamination经验丰富multiple recalls。Omega-3’s, which are traditionally sourced from fish, are not suitable for those following a plant-based diet. Omega-3’s coming from microalgae sources have faced barriers due to its unique and pungent taste. Protein also is not as clear cut as it would seem. A尼尔森调查发现many Americans can't identify which foods contain high amounts of protein with between 45% and 64% thinking beef, chicken and pork weren't high-protein sources.
在许多情况下，只要他们获得健康福利，人们就可能不在乎。制造商知道。其中许多前五种成分已经成为产品标签上的流行语。它仍然可能会使公司提供通知消费者对这些成分及其健康属性的信息，以便升起透明度Halo并最大限度地提高销售。
