Although the main part of the pandemic that occupied the years 2020-2022 is over, consumer interest in the role of functional foods and supplements in supporting immunity remains strong, with estimates of continued growth well into this decade and beyond.

While immunity and gut health go hand-in-hand, much of the conversation in the Immunity arena is taken up with pre-, pro-, syn-, and postbiotic proteins and fibers. But it’s important to remember that botanicals have a history of immunity in the traditional medicine cultures, such as Ayurveda and Traditional Chinese medicine, going back thousands of years. Botanical ingredients— especially herbs, spices, and rhizomes (ginger, turmeric, galangal) — can help play a big part in helping product developers create new foods and beverages that help the body protect itself against disease and dysfunction.

David Feder, Executive Editor-Technical for Prepared Foods, sits down with long-time regular contributor Kerry Hughes, principal for EthnoPharm. As an ethnobotanist, herbalist, and author with a 20-year record of success in natural product development, Ms. Hughes specializes in global natural product development and education, innovative product formulation, and nexus-of-market opportunity identification.