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Latest beverage ingredients trends from stevia to aspartame, functional beverage ingredients

Ingredients

Check in here for seismic moves by the big boys Coca-Cola, PepsiCo, Dr Pepper, in sweetening systems - whether they involve stevia, sucralose or aspartame - as well as the latest on natural colors, flavors and functional ingredients for alcoholic and non-alcoholic beverages.

Mind, body and spirit: The holistic tea trend

Food Matters Live in London played host to a range of food and beverage makers all eager to show off the flavours and unique ingredients, which they think will continue...

Unilever extols the virtues of flavonoids in tea

Unilever spoke about flavonoids (dietary compounds) found in tea, wine, cocoa, fruits and vegetables at Journées Francophones de Nutrition (JFN) tradeshow in Montpellier, France, last week (November 30-December 2).

Applied Food Sciences fills gap in natural and functional beverage space with new soluble organic extracts

For beverage companies looking to stay purely organic, Applied Food Sciences (AFS) is introducing two organic, water-soluble extracts: PurGinger and Pur-C. 

‘My grandmother always told me: ‘Don’t peel your apple, the best part is in the skin’

Smoothies turn to seeds to boost natural positioning

In an effort for products to appear as close to natural as possible, beverage producers are turning more and more to ingredients complete with skin, seeds and fruit flesh. 

ISA: Mechanism ‘not plausible’ to explain aspartame’s role in weight loss

A mechanism found to explain why aspartame prevents weight loss in humans is "not plausible" according to the International Sweeteners Association (ISA).

Where there’s a will…iced coffee concept makes whey protein cool

Arla Foods Ingredients has developed an on-trend whey protein iced coffee concept that it is confident will be “on the market and available to consumers very soon”, but can it dispel...

DSM prepares to bring fermented stevia to EU market

Ingredient supplier DSM has asked EFSA scientists to complete a scientific opinion for its fermentation-derived stevia.

News in brief

New Ingredion launch taps into the Asian non-sugar sweetener market

Ingredion is introducing its range of Sweetis sweeteners, which has been designed to create sucrose-like taste profiles and the mouthfeel of sugar, across Asia-Pacific. 

Arla Foods Ingredients launches new whey solution for RTD products

Arla Food Ingredients says that, with sales of RTD beverages growing, dairy processors and soft drinks manufacturers can exploit the potential of high-protein RTD beverages with its new ingredient solution,...

India

Arjuna launches Ayurveda-based clean-label preservative

Kerala-based botanicals major Arjuna Natural Extracts will launch a range of preservatives that the company says will appeal to the clean-label food fixation of millennials by combining herbal extracts with...

Forbidden Root pushes the ‘anti-establishment’ boundaries of craft beer with botanical brews

Located in Chicago’s West Town neighborhood in a former 103-year-old movie theatre is Forbidden Root, a brewery focused on providing a full sensory experience not only with its signature roster...

Cargill believes it has passed stevia taste test just in time for new nutrition labels

Consumer research leads Cargill to believe that it has finally rounded the stevia taste bend, just in time for the revamp of nutrition labeling phases in over the next several...

Reishi reigns! Mushroom products continue impressive growth in food and beverage space

From teas to powdered lemonade mixes and protein shakes, products formulated with mushrooms are springing up all over the place, with reishi leading the pack.

South Asia radius

Hydrocolloids gain from FSSAI’s new additives standards

DuPont India has launched new fruit beverage stabilisers to take advantage of the decision late last year by the food regulator to allow the use of hydrocolloids in fruit drinks.

What farmers want: Stability and investment for long-term future

Farming methods in Poland have improved considerably over the last ten years, helped by the country's membership of the EU. Now, what the farmers want most are long term contracts...

Foodwatch launches campaign against undeclared use of gelatine in fruit juice

Juice manufacturers that use gelatine as a processing aid without declaring it on-pack may not be breaking EU law but are deceiving consumers, says campaign group Foodwatch.

'Miracle berry' could reduce sugar content of sour drinks, say scientists

Does the 'miracle berry' have potential for sweet success in reducing the sugar content of sour drinks, as Brazilian researchers suggest, or like its name is it too good to...

2-5 coffees per day shows CVD benefits

Coffee's antioxidant properties can reduce cardiovascular disease (CVD) rates, a report has suggested.

Stealth carrots: How veggies are finding victory in F&B

Carrots might look dull compared to trendy super fruits and leafy vegetables, but the humble vegetable is in demand as a subtle but powerful nutritional boost, as consumers seek to...

What does sustainability mean to you?

Successful sustainability initiatives need to consider how farmers work and think, and involve co-operation between all parties, says SVZ International.

Ganeden receives non-GMO verification for its probiotic ingredient

Ganadean has announced that its GanedenBC30  probiotic ingredient has received Non-GMO Project Verification

Profit increase can drive sugar reduction: Bayn

More profitable business models are needed for companies committed to healthier products, according to Bayn following the launch of its new Sugar Reduced Community.

News in brief

IFF to expand flavors empire with acquisition of David Michael & Co

Flavors giant International Flavors & Fragrances Inc (IFF) has struck a deal to acquire David Michael & Co, a privately-held flavors company based in Philadelphia, PA, for an undisclosed sum....

High-intensity sweetener Advantame approved for Israel

Advantame, the high-intensity sweetener made by Ajinomoto, has been approved for use in Israel.

Leftover coffee grounds: Unlocking 6m tonnes of unused antioxidant dietary fibre

The use of leftover coffee grounds as an antioxidant dietary fibre is a low-cost value-added opportunity for an otherwise waste product, say Spanish researchers.  

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