Functional food craze: What are the next breakout ingredients?

Protein and, to a slightly lesser extent, fibre have dominated the world of functional ingredients for a long time. Consumers are predicted to be more diversity-minded, however, consuming a greater variety of sources of these two vital ingredients. ‘Maxxing’ how much of these ingredients they consume – seen particularly in the ‘ fibremaxxing ’ TikTok trend – may be on its way out. Beyond protein and fibre, what are the next functional ingredients that consumers will embrace? what could be the next breakthrough ingredients in 2026? Postbiotics could be the next big thing in gut health. Heat-stable postbiotics could be particularly useful for industry, as they do not require a refrigerated supply chain, explains Nandini Roy Choudhury, principal consultant for market intelligence firm Future Market Insights. They could be good for bars, baked snacks, RTD drinks and even shelf-stable dairy, she explains. Furthermore, sports brands that want to boast “immunity” without reformulating protein could use them. “Seen as the ‘next wave’ after probiotics because they’re stable, easier to formulate, and can be positioned for immune and mood benefits – meaning faster incorporation into shelf-stable foods in 2026. Industry commentators call postbiotics a next-gen frontier," adds a spokesperson for market research firm Grand View Research. Functional or adaptogenic mushrooms such as lion’s mane, chaga, reishi, and cordyceps already have momentum. Next year could be their breakout, suggests Future Market Insights’ Choudhury. Brands in areas such as non-alcoholic drinks have already normalised “lion’s mane lattes” and “mushroom shots”, says Choudhury. While volumes are still small, growth is in the double digits. Adaptogens will be extended into mainstream, everyday formats such as RTD beverages, confectionary and coffee alternatives. This will be driven by consumers seeking mental health, according to the Grand View Research spokesperson. Gamma-aminobutyric acid (GABA) is an amino acid which acts as a neurotransmitter, producing a calming effect on the body. It is also a functional ingredient, which can be used in drinks and confectionary. As consumers now see sleep as a key health goal , the ingredient currently has a particular relevance. “Sleep and anxiety drinks are running hot, TikTok keeps pushing the ‘sleepy girl’ formats, and there’s a fresh wave of human data on oral GABA and stress and sleep from 2024–25," explains Chaudhury. “That gives marketers something to point at.” Another ingredient associated with sleep, with many studies linking it to improved sleep quality, is magnesium. While magnesium is common as a fortified ingredient in foods such as energy bars, it is now predicted to be popular in drink form. The market for sleepy drinks is already primed, explains Future Market Insights’ Choudhury. “2026 is when mainstream soft drinks and dairy copy it.” Colostrum is the first milk that mammals produce after giving birth. Now, colostrum powders are predicted to go big in foods, moving from an athlete-focused ingredient into the mainstream. “It’s jumped from athlete and influencer supplement into ‘immune gummies’ and ready-to-mix in 2025, and processors are working on better-tasting powders; the category is forecast to keep growing into the 2030s,” says Choudhury. “Food-format innovation is the next act.” Sugar reduction is still an important part of the market, but consumers want more from sweeteners than just sweetness. Formulators will use blends to hit taste and function targets for these ingredients, predicts Grand View Research. With the market for functional foods dominating consumers’ minds, it is important that industry keeps a keen eye on where it’s going next. Functional foods have Everest-sized potential, and as this list suggests, the trend could go almost anywhere. Protein may have peaked and fibremaxxing may be on the way out, but functional foods are here to stay.