The Nutraceutical Ingredients Market

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The Nutraceutical Ingredients Market

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The nutraceutical ingredients market is expected to grow at a CAGR of 7.0 per cent from 2020 to 2025, from USD 162.1 billion in 2020 to USD 227.5 billion in 2025. The market is expected to develop due to increased demand for fortified foods as consumers become more health aware. Increased prevalence of chronic illnesses worldwide and regulatory regulations on food fortification are critical drivers of market expansion.

Nutraceutical ingredient producers quickly use personalized healthcare technologies to provide better-suited and personalized end products for customers. Consumer goods businesses are progressively gathering data to allow an appropriate analysis of purchasing behaviour and lifestyle to give customers customized alternatives based on their preferences.

Food Research Lab can be your nutraceutical/functional food product development and scale-up partner, starting from the primary feasibility testing of your initial concept to the finished product in your hands.

We combine a unique range of health components and functional incorporating technologies with well-equipped formulation laboratories managed by technical teams with excellent scientific knowledge.

We apply reverse pharmacology for developing functional foods/herbal supplements

 Some of the widely prevalent Nutraceutical Product Developments include the following: Food Research Lab is an expert in developing,

  • Functional and nutraceutical lipids: Omega-3 fatty acids, MUFA, MCF acids and triacylglycerol’s, CLA, Diacylglycerol oils, structural lipids
  • Functional plant ingredients: Soy extracts, plant sterols and stanols, beta-glucan and inulin
  • Dairy ingredients: functional dairy products, galactooligosaccharides, lactulose
  • Probiotics, prebiotics, synbiotics and antioxidants products
  • Microalgae based functional lipids
  • Functional foods for the brain that boost the immune system, phytosterols, neurodegenerative, omega 3, 6 and 9 fatty acids
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