The most concerned food ingredients in the world in 2018: the rise of turmeric and Curcumin
In 2016, the global diet-trend report released by Google has shown that turmeric has increased its search volume by 300% in the past five years.
In 2017, Turmeric Root extract became one of the “Top Ten Superfoods” sought after by foreign media once again, and successfully secured a place in the beverage industry.
In 2017, Starbucks previously launched a turmeric latte in the UK. If only we combine the milk, turmeric and spices and pour it into the espresso, we'll make a cup of turmeric latte. And its taste is smooth and fresh. It is said that this turmeric latte also helps to lose weight.
In 2018, its development momentum remained strong, and it was easy to become a popular food ingredient again. Few raw materials are welcomed and sought after by different countries, but turmeric is one of them.
According to the annual market report released by the American Botanical Medicine Council (ABC) in HerbalGram last year, the total retail sales of herbal dietary supplements in 2016 exceeded 7 billion dollars, increasing 7.7% than last year. Modern people focus on natural life and admire herbs, so they are gradually becoming familiar with herbal ingredients such as turmeric. People eat turmeric which acts as a spice to make the curry golden. For thousands of years people have become accustomed to its taste and the health benefits it brings. Curcumin, which contains medicinal properties of turmeric, is a major active ingredient and is popular among more and more people.
How popular is turmeric and curcumin?
Today, the demand for curcumin supplements and functional nutritional products containing turmeric is even broader than current nutrition market.
In the past few years, the sales of curcumin have experienced a dramatic increase, and it is widely used in diverse fields including dietary supplements, beverages, cosmetics and functional foods. Shaheen Majeed, Sabinsa Global President, said, “It's common to see the active ingredients from latte in coffee shops to pet supplements. We estimate this high demand will continue.”
More research and clinical evidence on the health benefits of curcumin has become an important factor in the popularity of this ingredient,. According to Lennheit Len Monheit, executive director of the Global Curcumin Association: “In fact, a recent study by the University of California, Los Angeles showed that turmeric has a positive impact on memory and emotions, and this article has been widely adopted by major media around the world. Other studies are about the effects of curcumin on inflammation and cellular health."
Monheit, executive director of the Global Curcumin Association, said. “We can use modern science and technology to better understand traditional botanicals through Ayurveda (Ayurveda), traditional Chinese medicine and other ethnobotanical fields. Like any ingredients, consumers' recognition is vital. Curcumin has already got this point."
According to the data from PubMed, in the past five years alone, nearly 6,000 scientific papers on curcumin and its health benefits have been published. More than 10,000 studies and 120 clinical trials evaluated turmeric and curcumin and their health benefits.
John Kathrein, component coordinator of Applied Food Science, expressed that the awareness of curcumin has increased in the United States and Europe. “This Ayurvedic spice nearly appears in every family in India and other Asian countries, and these cultures are widely known for their various health benefits. However, many western consumers still know nothing about it. But times have changed. Nowadays, consumers can pick up their phones or other devices to discover everything. As technology narrows our world, shoppers are gradually getting to know these ancient herbs and spices. And their curiosities help herbs open up new markets."
In addition to health-conscious consumers, the health benefits of curcumin keep it hot. According to Eric Meppem, co-founder of Pharmako Biotechnologies, "The anti-inflammatory, anti-bacterial and anti-oxidant properties of curcumin enable it to suit for functional foods and medical applications."
In the past 10 years, the number of published studies on curcumin and its positive health effects has almost quadrupled; in 2008 there were 400 published studies, and in 2017 it developed to nearly 1,400 studies, Eric Meppem Added.