Top functional ingredients shaping food & drink in 2026
Protein, fibre, nootropics and antioxidants are emerging as key functional ingredients shaping food and drink innovation as wellness continues to steer buying decisions.
Protein remains the leading functional ingredient in global food and beverage innovation, particularly across beauty, sports nutrition and healthy ageing applications.
“Ranked as the top choice, there has been a year-over-year growth of more than 32% in new food and beverage launches carrying a high-protein claim,” according to Innova Market Insights.
From trash to toast: How sunflower oil waste could become bread’s next health upgrade
Research into sunflower oil byproducts suggests an overlooked ingredient could help bakers lift protein and fiber levels while supporting sustainability goals and easing pressure on wheat-based formulations.
New research suggests that partially defatted sunflower seed flour, a low-value byproduct of sunflower oil production that’s largely been overlooked in mainstream baking, may deserve closer attention.
The little-known functional sugar gaining ground across food categories
As manufacturers grapple with sugar reduction, texture loss and longer shelf-life demands, trehalose is emerging as a functional ingredient to watch in 2026.
Trehalose is a naturally occurring sugar found in small amounts in foods such as mushrooms, yeast, honey and some insects. In nature, it acts as a protective sugar, helping organisms survive dehydration, heat and other forms of stress.
The trehalose used in food manufacturing, however, isn’t harvested from those sources. It’s produced at scale via enzymatic conversion of starch, typically derived from corn or tapioca.
SmartMilk: The creation of a new functional milk category
New Zealand firm Lullaa has developed SmartMilk, a functional dairy drink combining botanicals, synbiotics and collagen for everyday health and beauty support
Lullaa blends New Zealand dairy with botanicals for stress and recovery, synbiotics for gut health and immunity, and collagen with honey for skin, joint and energy support.
According to founder and director Vibhah Shiriwastow, the product is positioned as a distinct functional dairy category rather than a fortified milk.
Flavour feature: Scallion in the spotlight for ‘modern savoury’ appeal
Ingredients giant Kerry has spotlighted scallion as a ‘hero’ flavour amid strong focus on wellness and tradition in its 2026 Taste Charts
Scallions are a staple Asian ingredient that has found favour in global cuisines due to its versatile taste and nutrient profile.
It is emerging as a popular health-forward and culturally rooted flavour, according to Jie Ying Lee, senior strategic marketing manager for Taste, Kerry APMEA.
