From gut health to sports nutrition, the wellness trend is dominating food and beverage, amassing a global market value of $6.3tn (Global Wellness Institute).
And its success is supercharging sales of functional ingredients, including anti-inflammatories.
Why do consumers want anti-inflammatory ingredients?
Inflammation has been linked to an increased risk of heart disease, obesity, bowel diseases, arthritis, Alzheimer’s and psoriasis.
Anti-inflammatory ingredients contain compounds, which help to reduce inflammation in the body.
“Anti-inflammatory foods aren’t just a quick fix, they’re a great foundation for long-term wellbeing,” says Fraser Richardson, fitness expert at Protein Works. “By consistently reducing inflammation, these foods support the body’s natural healing processes, helping to ease discomfort and promote overall vitality.”
Top 6 anti-inflammatory ingredients:
1. Ginger
With it’s multiple health benefits, including aiding weight loss, fighting infections and lowering cholesterol, ginger is already a popular ingredient with consumers, garnering a global market value of $6.31bn (Expert Market Research).
But it’s the anti-inflammatory properties of this fragrant spice, which are proving particularly attractive to health-conscious consumers.
“Ginger contains compounds that act as natural anti-inflammatory agents,” says Fraser Richardson, fitness expert at Protein Works.
2. Nuts
The high protein content and ‘good’ fats contained in nuts mean they’re already bestsellers in the supermarkets, with a global market value of around $69.49bn (Precedence Research). But understanding of their anti-inflammatory effects is still relatively new, meaning industry sales are set for a bump, as consumer understanding grows.
Peanuts, Brazil nuts, walnuts, almonds, cashews, macadamia nuts, hazelnuts, pine nuts, pistachios, and pecans are rich in unsaturated fat, and nutrients, that help to reduce inflammation. They’re also associated with a lower risk of developing cardiovascular disease and type 2 diabetes.
3. Leafy greens
Leafy greens, including spinach, kale, and Swiss chard are full of antioxidants, vitamins, and minerals, which aid recovery and fight the oxidative stress that causes inflammation.
And it’s for this reason that manufacturers are increasingly including them in functional foods and beverages.
“Consumers are increasingly aware of the health benefits associated with leafy greens,” says a spokesperson for Fortune Business Insights. “They are packed with essential nutrients, vitamins, and fibre, making them a popular choice for those following healthy diets.”
4. Berries
From strawberries and raspberries to blackberries and blueberries, berries are a firm consumer favourite, selling across the globe year-round.
And, as well as being packed with flavour, these sweet and colourful fruits contain potent antioxidant and anti-inflammatory properties, including vitamin C, anthocyanins and ellagic acid, making them a popular choice as a functional ingredient.
5. Oily fish
Oily fish, such as salmon, mackerel, anchovies, sardines, trout and herring, are rich in omega-3 fatty acids. They’re believed to be one of the best foods for reducing muscle inflammation and are packed with protein to support muscle repair.
Oily fish have also been associated with helping to reduce the risk of heart disease, protecting nerves and joints, supporting mental health, cognitive function and eye health.
6. Turmeric
Turmeric has long-established links to anti-inflammatory and antioxidant effects, making it a must-have functional ingredient for consumers looking to reduce inflammation.
And its popularity is growing, with a global market value of $3.27bn and a projected CAGR of 4.98% over the next decade (Market Research Future).
More recently, the colourful spice has been linked to improved brain function, a reduced risk of heart disease and depression, and as an aid to muscle recovery.
“Both pre- and post-exercise curcumin consumption are associated with better outcomes in terms of muscle recovery, reduced pain, and improved antioxidant capacity,” says Daniel Vasile Popescu-Radu from The Open University of Catalonia.
