India, Feb. 20 -- KerryGroup, a global leader in taste and nutrition solutions, has launched its2025 Supplement Taste Charts, a comprehensive guide to evolving flavor trends and innovations in the wellness industry. These charts serve as an essential tool for supplement and nutraceutical manufacturers, helping them anticipate market shifts and create health and flavor-forward products.
Taste is a critical factor in supplement innovation. From gummies, liquid shots, effervescent powders to chewables, consumers expect their wellness products-whether traditional or emerging supplement formats-to offer enjoyable and recognizable flavors while supporting their health goals.Kerry's 2025 Supplement Taste Charts provide a strategic roadmap for brands to navigate these evolving expectations, leveraging insights grounded in market reality and future-forward predictions.
In Asia Pacific, Middle East & Africa, the dietary supplements market size grew to USD75 billion in 2024, up from USD61 billion in 20201, due to rising consumer awareness of the importance of health, a growing ageing population, and higher disposable income.
"As consumers in the region become more knowledgeable about their health, they want personalized solutions to increase wellbeing and vitality, and flavor is a significant factor in their supplement choices. Whether it's masking undesirable tastes, creating unique flavor combinations, or enhancing the overall sensory experience, flavor has become key in shaping the perceived value of supplements," said Olivier De Salmiech, vice president, Nutritional Supplements,KerryAsia Pacific, Middle East & Africa.
Flavor trends reshaping the supplement industry
Global and regional influences continue to reshape the landscape of supplement flavors. Key trends include:
Tropical and vibrant fruit notes like lychee, mangosteen, and pi pa in Southeast Asia are rapidly expanding, matching consumer demand for hydration and immune support.
Around the world, botanical and herbal flavors inspired by traditional wellness practices continue to grow in popularity, with ginger, hawthorn, and lime being particularly notable in Asia.
Orange remains a mainstream flavor across the world - a staple in immunity-boosting formulations and functional beverages. Passionfruit is also a choice supplements flavor in Asia.
Cocoa, lavender, and rose are emerging in Australia and New Zealand, catering to consumers seeking both functionality and indulgence.
In South Korea and Japan, consumers are opting for Asian flavors such as acai, black sesame, and chestnut in their supplement choices.
Turmeric, thyme for perceived anti-inflammatory and antimicrobial benefits, along with fun flavors such as tutti frutti, coconut, caramel & cream are growing across the Middle East.
The industry is increasingly moving away from traditional tablets and capsules, with new flavor-forward formats like gummies, stick packs, chewables, meltables, popsicles, and lollipops emerging as popular choices. These non-pill formats are growing rapidly globally and now account for 61.8% of market sales, with gummies leading at 23.4% of total sales, followed by powders at 15.7% and capsules at 14.5%, according toNutrition Business Journal. This growth is attributed to consumers' demand for more enjoyable, convenient ways to take supplements, driven by factors like convenience, bioavailability, and sustainability. As these innovative formats evolve, brands are turning to trusted partners likeKerryto not only understand the emerging new formats but also formulate for them with better-tasting solutions - while maintaining the efficacy of research-driven ingredients.
"Consumer demand for exceptional taste is reshaping the supplements industry," said Olivier De Salmiech. "With the 2025 Supplement Taste Charts,Kerryempowers brands to stay ahead of these market shifts. By blending science, sustainability and authentic flavor with region-specific solutions,Kerryis shaping the future of supplements, delivering health benefits with flavors consumers will love."
Published by HT Digital Content Services with permission from FoodTechBiz.