Allergies on the rise, an explosion in cases of diabetes, chronic fatigue that has become a symptom of society: the latest public health data in Belgium reveal a steady increase in chronic illnesses. Behind this worrying reality lies an even greater opportunity for the ingredients sector: to make an active contribution to a more functional, personalised and preventive diet.
An underlying trend: chronic diseases continue unabated
According to the 2023-2024 health survey conducted by Sciensano, 48 % of Belgians aged 15 and over suffer from’at least two chronic illnesses. Among people aged 75 and over, the figure rises to 76 %. Allergies, lower back pain, osteoarthritis and hypertension are at the top of the list, with a marked increase in recent years.
Among the most striking figures:
- The prevalence of allergies has almost doubled since 2001, reaching 25,3 % adults.
- Le diabetes touches today 6,9 % of the adult population, compared with 3.4 % twenty years ago.
- La chronic fatigue is declared by 11,8 % of adults, with a particularly sharp rise in the over-65s.
And this trend is not isolated to Belgium. The World Health Organisation and the OECD are observing similar trends in most European countries. Industrial food, the ageing demographics and stressful living environments play a major role.
Demand for practical nutritional solutions
Chronic illnesses are no longer just a medical issue: they are becoming an economic and social issues. According to Sciensano, they account for more than a third of healthcare expenditure in Belgium and the EU. Conditions such as hypertension, diabetes and musculoskeletal disorders have a direct impact on quality of life, productivity and the ability to age in good health.
In this context, nutrition appears to be a complementary, proactive and more accessible way of :
- Reducing risk factors (cholesterol, blood pressure, glycaemia...), which, paradoxically, we hardly talk about these days!
- Improving day-to-day living comfort (digestion, inflammation, energy),
- Supporting specific functions immunity, mental health and cognitive performance.
Consumers are looking for enriched food products, natural ingredients and solutions. proven, traceable and tailored to their profile.
Functional ingredients: levers to activate now
Here are a few concrete ideas for formulators and ingredient manufacturers wishing to meet these new expectations:
| A growing problem | Ingredient opportunities | Lines of communication |
| Allergies and inflammation | Hypoallergenic ingredients, anti-inflammatory plant extracts | Safety, tolerance, naturalness |
| Diabetes | Soluble fibres (inulin, beta-glucans), hypoglycaemic plant extracts, peptides | Glycaemic control, stable energy |
| Chronic fatigue | Easily digestible plant proteins, adaptogens, B/Magnesium complexes | Vitality, stamina, well-being |
| Mental health | Probiotics, omega-3, adaptogenic extracts | Serenity, concentration, mood balance |
| Multimorbidity | System solutions, combined formulations, functional formats | Comprehensive support, sustainable health |
Added to this is the rise of the personalized nutrition, made possible by advances in AI, microbiota and genomics.
Ingredients are no longer just functional: they become intelligent, targeted and contextualised.
Towards a new era of nutritional innovation
The Belgian study also sheds light on social and regional inequalities which call for a differentiated approach to the market:
- Women are more exposed to multimorbidity, depression and chronic fatigue.
- People with fewer qualifications have rates of diabetes, COPD and cardiovascular disease that are up to three times higher.
- Wallonia is more affected than Flanders or Brussels for several diseases.
These are all signals for fine-tuning your product positioning, adapt its marketing messages, and design innovations that are inclusive and rooted in reality.
Conclusion: innovate with meaning, evidence and impact
Food cannot cure chronic diseases, but it can prevent some of them, mitigate their effects, and improve the quality of life of those affected. The functional ingredients sector has a strategic role to play here.
Brands and manufacturers that can articulate scientific evidence, clarity of profit and differentiating discourse get a head start in a changing market.
Would you like to turn these insights into concrete strategies?
Let's talk about your health and nutrition projects.
