“Turmeric’s Rise: Connecting Curcumin to Osteoarthritis Relief and Its Growing Role in Functional Foods”
Although this may be the first research to connect curcumin with the relief of osteoarthritis symptoms, numerous studies have investigated turmeric’s impact on various health issues. This vibrant orange root is not only a staple in Asian cuisine, adding color and flavor to curries and other dishes, but it is also recognized for its potential in preventing or treating fatty liver disease, possessing anti-cancer properties, and even improving memory function while alleviating depression. These desirable traits have elevated turmeric’s profile, encouraging food and beverage manufacturers to incorporate it into a wider array of products. For instance, there was a 21% rise in new product launches featuring turmeric in 2016, and the spice is now being included in offerings from Peet’s Coffee, Good Day Chocolate, REBBL organic coconut milk, and Pukka tea. Even major food companies are embracing this trend; Kraft Heinz eliminated artificial colors from its macaroni and cheese in 2016, opting for turmeric and other natural sources as replacements.
It is anticipated that this study, along with others, will further pique manufacturers’ interest in turmeric and its curcumin content. As a functional ingredient with potential health benefits, food and beverage brands can highlight these advantages on their packaging — and might even reference this recent association with osteoarthritis pain relief in their marketing efforts. However, turmeric’s journey to becoming a celebrated ingredient has not been without setbacks, including issues related to lead contamination and several product recalls. These challenges likely stem from insufficient oversight, which could be addressed if more U.S. manufacturers cultivated and processed turmeric domestically, where food safety regulations are more rigorously enforced. Currently, the majority of turmeric is sourced from India.
While functional foods remain a relatively new yet expanding sector in the food and beverage industry, a 2016 Nielsen Global Health and Ingredient Sentiment Survey revealed that 60% of U.S. consumers choose dietary options specifically aimed at addressing certain health conditions. Projections suggest that the functional foods market will continue to grow. Zion Market Research estimated the global functional ingredients market was valued at $64.9 billion last year and is expected to approach $100 billion by 2025, expanding at a compound annual growth rate of 6.74%. This new study could pave the way for turmeric and curcumin to capture a larger share of the burgeoning functional foods market. Additionally, products like Bayer Citracal Petites, which emphasize health benefits, could also benefit from the increasing interest in turmeric as a functional ingredient.
