The number of fermentation-generated ingredients now available remains somewhat small, but as suppliers master the technique, the ranks are growing.
Kimberly J. Decker
Gummy supplements can be difficult to produce and have to clear of several formulation and manufacturing hurdles vis-à-vis taste, texture, and structural stability.
What do we know, and how much do we still need to discover?
Plant-based ingredients are transforming the meat-analogue category.
“While whey protein fractions aren’t necessarily a new discovery, the ways in which they’re being used and their known benefits are both expanding,” one expert says.
Demand for joint-support supplements is perennially solid, but the changing face of the consumer is injecting new life into the category.
Sports nutrition products are expanding upon the benefits they deliver, the means by which they deliver them, and the consumers whom they target.
Also: Is the dairy-alternatives category in danger of jumping the nondairy shark?
Even in the face of an equivocal study or two—or concerns over sourcing, regulatory setbacks, and the occasional pharma-driven lawsuit—omega-3s retain a sterling reputation that other supplements can only envy.
What, precisely, does it mean to age healthily? And how can we marshal public health and market resources to make it happen?