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Boosting brainpower: These functional ingredients set the stage for products in 2025
From DHA to ashwagandha, industry professionals highlight the top brain health ingredients primed to shake up the food and beverage industry in 2025 and beyond.
4 Min Read
At a Glance
- Consumers are increasingly seeking functional foods and beverages that support cognitive health.
- Companies are leveraging science-backed ingredients and advanced technologies to create effective and palatable products.
- Overcoming taste challenges with functional ingredients is critical, which can be achieved using flavor masking.
Brain health has taken a front seat in functional food and beverages. As consumers embrace this crucial part of personal health and its importance on quality of life, ingredient companies and CPGs are following suit — offering a range of products that cater to cognitive well-being.
“Consumers are adopting foods and beverages with brain health benefits at a rapidly high rate because every day they’re tackling mental energy, focus and attention,” Karen Todd, RD, VP of global brand marketing at Kyowa Hakko USA, said. “People want to be present, productive and get the most out of their day. When food and beverage brands consider the underlying reason consumers are seeking certain claims, they can create products that meet specific functional and emotional consumer needs.”
Ingredient companies like Kyowa Hakko are placing brain health at the forefront of product development for 2025 and beyond, which is driven largely by consumer demand. “In 2024, we surveyed over 1,000 consumers who are in the market for supplements, foods and beverages with cognitive health-supporting qualities. We found that 57% of these consumers have turned to foods and 41% have tried beverages for cognitive health support,” Todd explained. “In addition, 53% of consumers expressed interest in trying beverages to support cognitive health into the future.”
As such, other like-minded companies like FrieslandCampina Ingredients have dedicated efforts to crafting effective solutions that can be incorporated into all types of foods and beverages. The Netherlands-based company recently introduced its line of Biotis DHA Flex Powders, which include algae-derived docosahexaenoic acid (DHA), an omega-3 that provides multifaceted benefits such as brain, eye and cardiovascular health support, as well as recovery from exercise.
“With Biotis DHA Flex Powders, we wanted to tick all the boxes,” Auke Zeilstra, managing director for North America at FrieslandCampina Ingredients, said. “Using our advanced GEA FILTERMAT technology — which we’ve been harnessing for over 25 years — we encapsulate algae-derived DHA oil in a powder matrix, protecting it from oxidation and ensuring a superior sensory profile with no ‘fishy’ taste or odor. Plus, these free-flowing powders also have excellent mixing and solubility properties, opening so many possibilities for innovative formats.”
Friesland Campina’s Vitality Drink concept is a good example — a ready-to-drink (RTD) option the company designed for seniors who would rather drink a beverage than swallow a slew of pills. “This application offers high-quality, algae-derived DHA along with protein and vitamin C, providing cognitive, immune, eye and muscle support for individuals over 55,” Zeilstra explained. “And it’s a tasty, all-in-one solution that eliminates the need for multiple supplements each day.”
Masking undesirable flavors, as FrieslandCampina did with these DHA powders, is one of the most important factors that companies need to take into consideration when developing products with functional ingredients.
Virginia Dare, which boasts decades of experience in this field, offers a range of flavor maskers and taste modulators to help food and beverage companies mask the off-notes that many functional ingredients have. Utilizing current trends and consumer feedback, the company has developed dozens of flavor profiles that evoke nostalgia for use in food and beverage products.
“Flavor is critical for consumer adoption in this space,” Bob Verdi, VP of business development for health and wellness at Virginia Dare, explained. “While brain health ingredients like adaptogens and nootropics offer functional benefits, their strong or unfamiliar tastes often require expert formulation to ensure a pleasant experience. Pairing these ingredients with craveable flavors — think vanilla, cocoa or citrus — can make products like fortified beverages or functional snacks more appealing.”
Kerry Group, a company with more than 50 years of experience in taste, nutrition and food science, agreed that flavorful functional food and beverages that aid health and well-being is one of the top trends of 2025.
“The rising demand for food and beverages that taste superb and support health highlights a future where indulgence and well-being go hand in hand,” Soumya Nair, global consumer research and insights director at Kerry, explained in her recent trends prediction write-up. Nair highlighted the top functional ingredients and flavors to be on the lookout for, such as ashwagandha (Withania somnifera), turmeric, cacao and mushrooms.
One of Kerry’s cognitive health solutions that can be used in both functional food and beverage products, Sensoril, is an ashwagandha root and leaf extract that is organically farmed and sourced from local farmers. The Non-GMO Project Verified ingredient has been clinically proven to support mood, stress and sleep management, as well as energy and focus. It can also be used in combination with Kerry’s taste products to help mask the bitterness often associated with ashwagandha in foods and beverages.
With advancements in ingredients and technology, the future of brain health-focused functional foods and beverages promises even greater opportunities for brands and consumers alike.
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