As consumer awareness around health and wellness grows, there’s been a dramatic shift in what people expect from their snacks. No longer just a source of convenience and indulgence, snacks are now seen as a means to support holistic wellbeing.
With the increasing prevalence of stress, poor sleep and mood imbalances, consumers are seeking out functional foods that not only satisfy cravings but also contribute to their physical and mental health. This demand has led to an influx of innovative ingredients and science-backed formulations aimed at improving sleep quality, reducing stress, and enhancing cognitive function.
This roundup of innovations represent the next frontier in functional snacks. With ongoing advancements in ingredient science, the future of snacking is set to become even more personalised, effective and aligned with holistic health goals.
Supporting stress, mood and sleep with postbiotics
ADM has partnered with Asahi Group to introduce Lactobacillus gasseri CP2305, a clinically backed postbiotic designed to support stress, mood and sleep.
With eight human clinical trials supporting its benefits, the ingredient offers a compelling solution for those seeking better emotional wellbeing and improved sleep quality. Unlike probiotics, which rely on live bacteria, postbiotics are more stable, making them ideal for use in a variety of functional foods. L. gasseri CP2305 has been shown to improve sleep efficiency, reduce stress levels and support emotional resilience, making it an attractive option for brands formulating stress-relief and relaxation products.
“Stress, mood and sleep are among the fastest-growing wellness segments, and - as the cornerstone to physical and emotional health - they are also some of the most disruptive factors to everyday life and overall wellbeing if not properly supported,” said Mark Lotsch, ADM’s president of Global Health & Wellness. “Our agreement with pioneering Asahi Group to bring science-backed L. gasseri CP2305 postbiotic into our robust health and wellness solutions library is a critical step in advancing new product development to support consumers’ quality of life around the world.”
Enhancing sleep quality with smart carbohydrates
Beneo’s slow-release carbohydrate has been scientifically proven to enhance sleep quality when consumed as a bedtime drink. By stabilising blood glucose levels, particularly in the first half of the night, Palatinose helps to prolong deep sleep, leading to improved rest and cognitive function. Balanced blood sugar levels prevent nighttime dips that can disrupt sleep cycles, making this ingredient particularly valuable for individuals struggling with poor sleep patterns.
A recent double-blind, placebo-controlled clinical study demonstrated that participants who consumed Palatinose before bedtime experienced a longer deep sleep phase - by an average of 22 minutes - compared to those consuming glucose. Given the high prevalence of sleep disorders and their association with metabolic health issues, this ingredient presents a natural, non-cariogenic,and low-glycemic solution for sleep-supportive snacks and beverages.
“These findings are significant, as deep or slow-wave sleep is important for physical recovery and cognitive health,” said Dr Stephan Theis, ead of Nutrition Science and Communication at Beneo. “By supporting balanced blood sugar levels and prolonging the deep sleep phase, Palatinose may improve restful sleep and a person’s overall wellbeing.”
Boosting cognitive function with brain-enhancing nutrients
Kyowa Hakko USA has partnered with Mosh - a brand co-founded by Maria Shriver and Patrick Schwarzenegger - to include Cognizin Citicoline in its protein bars.
The patented brain-health ingredient has been clinically shown to improve focus, attention and memory. It enhances mental energy by supporting cellular health and neurotransmitter function, making it an excellent addition to functional snacks targeting cognitive wellbeing.
Mosh is well-positioned to capitalise on the growing brain-health snack category. The reformulated bars cater to consumers looking for both protein and brain-boosting benefits, and has released new flavours and has an expanded retail distribution planned for 2025.
Antioxidant protection for cellular health
In addition to Cognizin, Kyowa Hakko USA has produced Setria Glutathione, a powerful antioxidant that supports detoxification, immune health and skin vitality. As oxidative stress is a key contributor to ageing and cognitive decline, Setria offers a compelling functional ingredient for snacks aimed at longevity and overall wellness.
“Branded ingredients like Cognizin and Setria offer the transparency consumers seek, from claims backed by science to websites and a social media presence that help establish trust and educate on quality,” said Katie Emerson, senior manager of Scientific Affairs at Kyowa Hakko USA.
Reducing harmful compounds in processed snacks
With growing concerns over acrylamide - a chemical that forms when starchy foods are cooked at high temperatures - Renaissance BioScience has developed a non-GMO acrylamide-reducing yeast (ARY). The clean label ingredient significantly reduces acrylamide formation in baked goods, chips, cereals and other processed foods, making them safer for long-term consumption.
Acrylamide has been linked to potential health risks, including cardiovascular disease and cancer, prompting regulatory bodies worldwide to monitor and limit its presence in food. Renaissance’s patented ARY technology provides a scalable solution for brands aiming to offer cleaner, safer and more health-conscious snack options. By incorporating this innovative yeast, manufacturers can produce snacks with lower acrylamide levels while maintaining taste and texture integrity.
“Acrylamide is a carcinogen of global concern - especially for children who tend to consume more than adults due to their daily diet of many common foods that unfortunately contain this contaminant,” said Dr John Husnik, CEO and CSO of Renaissance BioScience. “We are especially pleased that our acrylamide-reducing yeast is finding acceptance and being commercialised by food manufacturers in markets all around the world.”
