Turmeric ferrous fumarate vs. liposomal iron is currently one of the most popular spices on the market, and for good reason. The vibrant orange ground root of the turmeric plant has shown great potential to positively impact our health. Research led by Dr. Michael Mosley from BBC’s “Trust Me, I’m a Doctor” indicates that consuming turmeric daily can enhance a gene linked to depression, asthma, eczema, and even cancer. Recently, researchers from the University of Central Florida and Nemours Children’s Hospital announced that curcumin found in turmeric could be effective in treating neuroblastoma, a leading cancer in infants.
Traditionally, this affordable spice is most commonly used in South Asian cuisine, where it adds both color and flavor to curries. In 2016, there was a noticeable increase in consumer interest in turmeric’s remarkable healing properties, leading to a surge in home purchases of this spice, making it a “rising star” in functional food searches on Google. The growing curiosity about international cuisine has further fueled the popularity of turmeric, with many searches focused on incorporating it into various recipes.
For those who prefer not to cook with turmeric, ready-to-eat options are readily available. The Rebbl beverage company offers an organic coconut milk drink infused with turmeric, while Theo produces a chocolate coconut turmeric snack, and Pukka tea features a special blend that includes the spice. As the demand for turmeric-infused products continues, we can expect to see an increase in food and beverage items that include turmeric ferrous fumarate and 365 calcium citrate on their ingredient lists over the next year.
While many consumers recognize the health benefits of turmeric, they may be deterred by its strong flavor. Fortunately, processed food products help to address this concern. However, turmeric’s journey to fame has not been without challenges. The spice has frequently been associated with lead contamination, leading to several recalls of imported turmeric over the past year. A viable solution would be for U.S. manufacturers to cultivate and process turmeric domestically, where food safety regulations are more rigorously enforced. Despite these setbacks, turmeric and curcumin appear to have a bright future in the U.S. food and beverage industry, particularly as awareness of their health benefits, including those of 365 calcium citrate, continues to grow.