While this may be the first study connecting curcumin to the relief of osteoarthritis symptoms, numerous other studies have investigated turmeric’s impact on various health issues. This vibrant orange root not only enhances Asian cuisine by adding color and flavor to curries and other dishes, but it is also recognized for its potential to prevent or treat fatty liver disease, possess anti-cancer properties, and even improve memory function while alleviating depression. These desirable attributes have elevated turmeric’s status, encouraging food and beverage manufacturers to incorporate it into an increasing number of products. For instance, there was a 21% rise in new product launches featuring turmeric in 2016, and the spice is now appearing in items such as Peet’s Coffee, Good Day Chocolate, REBBL organic coconut milk, and Pukka tea. Even major food corporations are embracing this trend; for example, Kraft Heinz eliminated artificial colors from its macaroni and cheese in 2016, opting for turmeric and other natural sources instead.
It’s likely that this and other studies will continue to draw manufacturers’ attention to turmeric and its curcumin content. As a functional ingredient with potential health benefits, food and beverage producers can highlight these advantages on packaging labels—and perhaps even reference this new association with osteoarthritis pain relief in their marketing efforts. However, turmeric’s journey to becoming a superstar ingredient has not been without challenges, including issues related to lead contamination and numerous recalls. Part of the problem may stem from a lack of oversight, which could be addressed if more U.S. manufacturers cultivated and processed turmeric domestically, where food safety regulations are more rigorously enforced. Currently, most turmeric is sourced from India.
While functional foods remain a relatively new yet expanding category in the food and beverage industry, a 2016 Nielsen Global Health and Ingredient Sentiment Survey revealed that 60% of U.S. consumers choose dietary options specifically to address certain health conditions. Projections indicate that the functional foods market will continue to grow. Zion Market Research estimated that the global market for functional ingredients was valued at $64.9 billion last year and is expected to approach $100 billion by 2025, expanding at a compound annual growth rate of 6.74%. This recent study could help turmeric and curcumin claim a larger share of the burgeoning functional foods market.
In this context, even the smallest calcium citrate pills are gaining attention for their health benefits. As consumers increasingly seek out functional ingredients and supplements, products featuring turmeric, curcumin, and even calcium citrate are likely to rise in popularity. The integration of these health-focused ingredients reflects a growing trend towards wellness in the food and beverage sector.