Future of Human Nutritional Ingredients: Biotics in Focus

Growing consumer awareness of the gut microbiome’s role in overall health has propelled prebiotics, probiotics and postbiotics into the spotlight. The rising preference for soluble dietary fibre, valued for its wide-ranging health benefits and versatility in food applications, is driving global demand. Plant-based diets and the pursuit of clean-label products are further reinforcing the appeal of fibre-rich food and beverages.

With increasing consumer demand for tailored wellness solutions and expanding research into the gut microbiome’s impact on wellbeing, biotics are becoming central to the future of nutritional ingredients. Discussion around the gut–brain, gut–muscle and gut–skin axes is intensifying. Meanwhile, the trend of maximising protein and fibre intake appears to be giving way to dietary diversity and a greater focus on biotic products.

Global Biotic Spectrum Consumption for Human Use

Source: IAL Consultants

Postbiotic ingredients are bioactive compounds, or metabolites, produced by beneficial bacteria (probiotics) during fermentation, offering potential health benefits, including gut health, immune function and skin health. Postbiotics, though currently small in volume, are experiencing exponential growth. Their credibility is rooted in established use in Asia, particularly Japan. The segment is expected to expand rapidly, driven by demand for digestive health solutions, innovation in processing, preference for preservative-free and organic options, convenience-focused lifestyles, and rising investment in R&D. Unlike probiotics, these solutions are stable, offering a distinct advantage in the market. The postbiotic segment is also expected to record the fastest growth, with a CAGR exceeding 13% over the forecast period.

Fibres and prebiotics remain essential ingredients, particularly as consumer concerns about gut health rise and protein/fibre intake is increasingly linked to GLP-1 medications and weight management. Innovation in formulations and dairy-based products for infants and toddlers is also expanding parental choice in nutritional solutions.

Although fibres and prebiotics are often grouped together, they are not synonymous. Not all fibres are prebiotics, though some perform “double duty.” Prebiotics are non-digestible carbohydrates, primarily fibres, that serve as food sources for beneficial gut microorganisms. Effective prebiotics must be metabolised by host microbiota and deliver measurable health benefits.

According to several research sources, between 2018 and 2022, food and beverages with prebiotic claims grew at a CAGR of 14.2%, compared with just 3.1% for total launches. Prebiotics are increasingly incorporated into mainstream products, with prebiotic sodas gaining traction in North America. Their bulkiness limits capsule or tablet formats, but their inert nature ensures resilience during food processing.

Probiotics, widely used in yoghurts and beverages, face challenges of stability and refrigeration. This category is now considered mature, with growth rates slowing. Common strains include Lactobacillus, Bifidobacterium, Saccharomyces, Streptococcus, Enterococcus, Escherichia and Bacillus. Regulatory restrictions remain, particularly in Europe, where probiotic health claims require scientific substantiation. Yoghurts and milk powders account for approximately 90% of the probiotic food ingredients market, with cereals, bars, bakery and beverages comprising the remainder.

The biotics market is entering a new phase of evolution. While fibres and prebiotics remain foundational, probiotics are stabilising, and postbiotics are emerging as the fastest-growing category. Together, these ingredients reflect a broader shift towards personalised nutrition, dietary diversity and microbiome-driven health strategies.

As biotics reshape the future of human nutrition, further nutritional ingredient segments — including amino acids, peptides, functional fats, vitamins and minerals — are also comprehensively analysed in IAL’s brand new study. Our latest study delivers a global perspective on nutritional ingredients, mapping growth opportunities across categories such as amino acids, peptides, fibres, vitamins, probiotics and postbiotics.