Tag: Functional food

Recent research reveals that the aging process dramatically transforms fresh garlic's chemical profile, increasing its antioxidant content significantly. The key active ingredients in black garlic, such as S-allyl-cysteine (SAC) and polyphenols, are the result of this complex Maillard reaction, yielding unique flavor and health properties.

With the global plant-based food market projected to grow from $56.37 billion in 2025 to over $161 billion by 2034, consumer preferences are rapidly evolving. Plant-based trends for 2025 focus on authenticity, functionality, and sustainability, shaped by conscious consumers.

Fermented foods have been a staple in diets around the world for centuries, and recent research is confirming their health-promoting properties. Traditionally prepared fermented rice, a popular breakfast in many cultures, is rich in microflora and often considered a natural probiotic. The fermentation process cultivates lactic acid bacteria, which are known to benefit the gut microbiome, making the rice not only more nutritious but also easier to digest.

Multiple clinical trials have demonstrated that xylooligosaccharide (XOS) supplementation significantly alters the gut microbiota in both healthy and prediabetic adults. This emerging prebiotic is a type of carbohydrate that offers significant health benefits by selectively nourishing beneficial gut bacteria, promoting a balanced and healthy digestive system.

Research has shown that lactic acid bacteria (LAB) count can increase significantly during the fermentation of kimchi, reaching concentrations over $10^8$ colony-forming units per gram. But does older kimchi have more probiotics? The answer is directly tied to the aging process and the different stages of fermentation.

While regular matcha can contain anywhere from 30mg to 70mg of caffeine per serving, the caffeine in mushroom matcha varies widely depending on the brand and formulation, with some blends containing as little as 18mg. This variation highlights the importance of checking product labels for an accurate caffeine count in your specific mushroom matcha blend.

Recent studies have highlighted that banyan fruits, commonly known as figs from the *Ficus benghalensis* tree, are a powerhouse of nutrients, including vitamins A, C, and K, along with significant levels of minerals like calcium, iron, and potassium. The remarkable benefits of the banyan fruit have been recognized for centuries in traditional Indian medicine, and modern research continues to uncover its impressive therapeutic properties.

Did you know that inulin is found naturally in over 36,000 plant species and was consumed in prehistoric diets at levels far exceeding modern intake? This versatile dietary fiber is a powerful tool in the food industry, with the ability to replace fat and sugar while boosting the nutritional profile of numerous products.

The global vitamin C market is projected to reach over $2.6 billion by 2030, reflecting significant growth driven by heightened health awareness and evolving consumer preferences. The demand for vitamin C spans beyond traditional immune support, extending into the realms of functional foods, personalized nutrition, and high-end skincare, all of which contribute to its robust market expansion.

According to a 2012 USDA study, microgreens can contain up to six times more nutrient density than their mature vegetable counterparts. This concentrated nutrition is a key reason why many ask: are rainbow microgreens healthy, and can a colorful blend offer more than just aesthetics?