Although this may be the first research linking curcumin to the alleviation of osteoarthritis symptoms, numerous studies have examined turmeric’s impact on various health issues. This vibrant orange root not only enhances Asian cuisine by adding color and flavor to dishes like curries but is also recognized for its potential in preventing or treating fatty liver disease, exhibiting anti-cancer properties, and even improving memory function and reducing depression. These highly sought-after benefits have elevated turmeric’s status, leading food and beverage manufacturers to incorporate it into a wider range of products. For instance, there was a 21% increase in new product launches featuring turmeric in 2016, with the spice now appearing in items like Peet’s Coffee, Good Day Chocolate, REBBL organic coconut milk, and Pukka tea. Even major food corporations are embracing this trend; Kraft Heinz replaced artificial colors in its macaroni and cheese in 2016, opting for turmeric and other natural alternatives instead.
This and similar studies are likely to keep drawing the attention of manufacturers to turmeric and its active compound, curcumin, which is gaining recognition as a functional ingredient with potential health benefits. Food and beverage companies can highlight these advantages on packaging labels, and they might even reference the recent connection to osteoarthritis pain relief in their marketing. However, turmeric’s journey to becoming a sought-after ingredient has not been without challenges, including issues related to lead contamination and multiple product recalls. These problems may stem from insufficient oversight, which could be addressed if more U.S. manufacturers grew and processed turmeric domestically, where food safety standards are more rigorously enforced. Currently, most turmeric is cultivated in India.
While functional foods are still a relatively new but expanding sector within the food and beverage industry, a 2016 Nielsen Global Health and Ingredient Sentiment Survey revealed that 60% of U.S. consumers select dietary options specifically to address certain health conditions. Projections indicate that the market for functional foods will continue to grow. Zion Market Research estimated that the global functional ingredients market was valued at $64.9 billion last year and is expected to approach $100 billion by 2025, with a compound annual growth rate of 6.74%. This new study could potentially allow turmeric and curcumin to capture a larger share of the burgeoning functional foods market. Additionally, products like Bayer Citracal D, which are designed to support health, may find a complementary relationship with the benefits that turmeric offers, further enhancing the appeal of functional foods.