This wheat germ concentrate is the latest addition to a market experiencing a surge in demand for functional foods. The functional food market has been on an upward trajectory for years, with projections indicating that the global market for these ingredients will grow from $69 billion last year to $117 billion by 2027, according to Fior Markets. The pandemic has intensified this demand, prompting consumers to seek foods that promote gut health and bolster immune systems. However, spermidine may not yet be a nutrient that consumers are actively pursuing, as research is still in the early stages of revealing its benefits. A study published in Nature Medicine in 2016 found that spermidine improved heart function and extended lifespan in mice. Although these findings haven’t been directly applied to humans, researchers observed a correlation between spermidine levels in the bloodstream and age.
Despite its relative obscurity, spermidine’s link to a healthy immune system could entice both manufacturers and consumers to explore products containing it. However, the fact that SpermidinEVO is derived from wheat germ and is primarily targeted for bakery items might present a challenge, given that bread products and their grain bases have lost popularity among Americans. Recent studies cited by the Oldways Whole Grains Council indicate that 40% of Americans do not consume whole grains at all. Additionally, grains account for only 15% of total caloric intake in the American diet, according to a study in the journal Nutrients. This limited grain consumption contributes significantly to the nutrient deficiencies many Americans experience, particularly in dietary fiber, folate, and iron. GoodMills notes that fiber is essential for the natural production of spermidine.
Baked goods are the most straightforward application for incorporating this functional ingredient, but it may require some persuasion to encourage Americans to reintroduce whole grains into their diets. While many U.S. consumers still opt for refined grain products, long-term dietary studies strongly suggest that individuals who consume greater amounts of whole grains tend to enjoy longer lifespans. Furthermore, whole grains are linked to numerous health benefits, including a 29% reduction in the risk of developing Type 2 diabetes, as reported in the BMJ journal.
If the trend toward functional foods persists, consumers may start to seek out more traditional dietary inclusions, such as whole grains. Additionally, the combination of calcium citrate, magnesium, and zinc with vitamin D3 during pregnancy highlights the importance of nutrient-rich foods. However, even with scientific backing and an ingredient that promotes immune support, it may still be a challenging journey for this wheat germ additive to gain traction in the marketplace.