Gut instinct: The 10 functional ingredients gaining ground in 2026

Key takeaways:

• Functional ingredients are shifting from hype-driven innovation to everyday credibility, with gut health, protein and affordability shaping what actually lands in products.
• Familiar, proven ingredients like fermented foods, berries and yoghurt are holding their ground, while newer entrants such as collagen and probiotic sodas face greater scrutiny around efficacy.
• Consumer demand is broadening beyond gut health to include emotional wellbeing and metabolic health, forcing manufacturers to deliver multiple benefits without compromising on taste or price.

The functional ingredient boom isn’t slowing, however it’s no longer being driven by novelty alone.

What’s coming through in the latest nutrition data is a shift in expectations. Ingredients are still expected to deliver health benefits, but they also need to make sense in real products – on price, on taste and on repeat purchase. Affordability remains the top purchase driver at 34.59%, which immediately filters out anything that feels too niche or overworked.

Gut health (14.90%) continues to anchor the category, but it’s no longer the only lens. Comfort and emotional wellbeing (17.32%) are now part of the equation, pulling ingredients into a wider role that touches mood, satiety and longer-term health.

Data from Pollock Communications and Today’s Dietitian, based on insight from more than 800 registered dietitian nutritionists (RDNs), reflects that recalibration. Clean eating now leads dietary patterns, anti-inflammatory approaches have moved into second place, and plant-based eating holds steady. Intermittent fasting has dropped out entirely.

1. Fermented foods

Fermented foods remain the most credible entry point into functionality, largely because their benefits are both familiar and increasingly backed by science.

They introduce live microorganisms that help balance the gut microbiome, improving digestion and supporting immune function. Research also links fermented foods to improved nutrient absorption and reduced inflammation through the production of short-chain fatty acids. There’s also a broader effect. Emerging research links gut health to mood and cognitive function via the gut–brain axis, which is helping fermented ingredients move beyond digestion into emotional wellbeing positioning .

That science is already being translated into products. Brands such as Yakult and Danone’s Activia continue to anchor the category, while kombucha players like GT’s Living Foods push it further into mainstream retail.

For manufacturers, the opportunity is vast but so is the constraint. Keeping live cultures viable through processing and shelf life remains a technical hurdle.

2. Pre- and probiotic sodas

Few categories have moved faster. Pre- and probiotic sodas are now one of the fastest-growing functional beverage segments, with the global functional soda market estimated to surpass $10bn within the next few years.

The concept is simple: combine gut-friendly bacteria or fibres with a soft drink format. Prebiotics act as fuel for beneficial bacteria, while probiotics introduce live cultures that may support digestion and immunity.

Brands such as Olipop and Poppi have driven visibility, particularly in the US, positioning themselves as alternatives to traditional carbonated drinks.

However, the Pollock survey highlights a credibility gap. Many registered dietitian nutritionists view these drinks as “mostly marketing with little proven benefit,” largely due to challenges around bacterial stability and dosage.

3. Bone broth

Bone broth continues to sit comfortably within the functional space, without requiring much reinvention. The functionality is inherent, not added, packed with amino acids such as glycine and proline, which are linked to joint health, skin integrity and gut lining support. That positions it across multiple consumer needs, from ageing to digestion.

Brands including Kettle & Fire and Bare Bones have helped commercialise the category, moving it from niche to ambient and chilled retail formats.

4. Berries

Blueberries, cranberries and raspberries remain among the most widely used functional ingredients. They’re rich in polyphenols and flavonoids, compounds associated with antioxidant and anti-inflammatory effects, as well as cardiovascular and metabolic health benefits.

They’re also widely used across categories. Kellogg’s and Nestlé continue to incorporate berries into breakfast cereals and snack bars, while dairy and yoghurt products rely on them for both flavour and health positioning.

5. Avocado

Avocado reflects a broader shift in how fats are being positioned. High in monounsaturated fats, fibre and potassium, it’s linked to heart health, satiety and blood sugar control. That aligns with both weight management and metabolic health trends.

Brands like Calavo Growers and packaged guacamole producers such as Wholly Guacamole have expanded availability beyond fresh produce, pushing avocado into snacking and prepared formats.

6. Seeds and nuts

Chia, hemp, almonds and walnuts remain consistent performers because they deliver across multiple nutritional priorities.

They provide fibre, plant-based protein and omega-3 fatty acids, alongside bioactive compounds are linked to anti-inflammatory and cardioprotective effects.

They also translate well into finished products. Snack bar brands like Kind and Nature Valley continue to build formulations around nuts and seeds to support both texture and nutrition.

7. Spices (turmeric, ginger, cinnamon)

Spices are gaining traction not just for flavour, but for their bioactive compounds.

Turmeric, in particular, has attracted growing attention for its potential role in disease prevention, largely due to curcumin – a compound widely studied for its anti-inflammatory and antioxidant properties. Ginger is associated with digestive support, while cinnamon has been linked to blood sugar regulation.

These ingredients are increasingly appearing in functional snacks and beverages. Brands such as Runa and Recess incorporate spice-led positioning into wellness drinks.

8. Greek yoghurt

Greek yoghurt brings together two of the strongest functional signals: protein and probiotics.

It delivers high protein content for satiety and muscle maintenance, alongside live cultures that support gut health. That combination makes it one of the more complete functional ingredients in the current landscape.

Major players including Chobani and Fage have built entire portfolios around this positioning.

Protein remains the top purchase driver at 17.94%, yet confusion persists around how much is needed and where it should come from. Consumers are often overestimating requirements, questioning plant-based protein quality and now navigating the impact of GLP-1 drugs on appetite and muscle retention. As the survey notes, “protein intake, along with GLP-1s, continues to be one of the most frequently discussed topics with clients.”

9. Mushrooms

Mushrooms are moving beyond their traditional role and into functional territory. They contain beta-glucans associated with immune support, alongside compounds linked to cognitive and stress-related benefits. Reishi, in particular, is gaining traction within adaptogenic formulations.

Brands such as Four Sigmatic have pushed mushrooms into coffee, snacks and supplement-adjacent formats, widening their appeal.

10. Collagen

Collagen is the standout ingredient for 2026, cited by 19.89% of respondents. It’s associated with skin health, joint support and ageing, and increasingly sits within the broader ‘beauty from within’ category.

Brands such as Vital Proteins (now part of Nestlé) have helped scale collagen across powders, bars and beverages. It has a major technical advantage in being easy to incorporated with minimal impact on taste or texture.

Studies:

Alhodieb FS (2026) Microbial biofortification of fermented foods: a review of probiotic-mediated nutrient enhancement. Front. Nutr. 13:1754233. doi: 10.3389/fnut.2026.1754233

Valentino V, Magliulo R, Farsi D, et al. Fermented foods, their microbiome and its potential in boosting human health. Microb Biotechnol. 2024 Feb;17(2):e14428. doi: 10.1111/1751-7915.14428. PMID: 38393607; PMCID: PMC10886436.

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