In recent years, the health & wellness consumer trend has shifted: it’s no longer just about “less sugar, less fat”—it’s increasingly about “better gut health, microbiome support, functional ingredients.” Prebiotic ingredients—non-digestible fibres or oligosaccharides that feed beneficial gut bacteria—are at the heart of this shift. According to the MRFR report, the global prebiotic ingredients market is projected to grow from around USD 9.79 billion in 2024 to approximately USD 19.37 billion by 2035, suggesting a CAGR in the order of ~5.21% (or up to ~6.4% depending on forecast anchor) during the 2025-2035 period.
Why is the surge happening?
Growing consumer awareness of gut health – As consumers increasingly understand that digestive health affects immunity, metabolism, even mood, demand for prebiotics rises. The MRFR report specifically cites rising health consciousness and functional food demand as key drivers.
Functional foods & clean-label trends – Food & beverage manufacturers are incorporating prebiotics to present claims like “supports digestion”, “gut friendly fibre”, in formats spanning dairy, bakery, snacks, drinks.
Plant-based / fibre focus – With more consumers adopting plant-based diets and seeking fibre intake, prebiotics align well with these trends. The report mentions vegetable-source segment growth.
Ingredient innovation and scaling – Ingredient companies are investing in extraction, processing and making prebiotics more cost-effective, enabling broader food application.
What do the market numbers tell us?
2024 market size: ~USD 9.79 billion.
Forecast to 2035: ~USD 19.37 billion.
Moderate but steady growth implies opportunity for both ingredient suppliers and food manufacturers.
The size is large enough to matter, but not so large as to be saturated—leaving room for innovation and differentiation.
Implications for industry players
Ingredient suppliers should focus on scalable production of key prebiotic types (inulin, oligosaccharides), improved functionality (solubility, taste, clean label) and establishing supply chains.
Food & beverage brands can use prebiotics as a differentiator—fortified drinks, snacks, dairy with “gut-health” claims. But formulation must ensure taste & texture aren’t compromised.
Investors and start-ups should note the moderate but consistent growth: prebiotics represent a growth niche in functional nutrition rather than a hyper-booming fad.
Challenges to watch: cost of raw material/processing, regulatory clarity on “prebiotic” claims, consumer education on difference between probiotics vs prebiotics.
Conclusion
The prebiotic ingredients market is more than a niche—it’s a foundational part of the functional-food, beverage and supplement ecosystem. Brands that align with gut-health, fibre and clean-label trends, and invest in prebiotic functionality, are well positioned to participate in what appears to be a multi-billion-dollar growth opportunity. If you’re in ingredients or food manufacturing and haven’t considered prebiotics yet—now may be the time.
