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Future Flavors

Future Flavors

Functionality, naturalness and sexy packaging is not enough. Flavor variation is vital to alcoholic and non-alcoholic beverage success. Tropical flavors are trending in soft drinks, vegetables are making juice inroads and savory style products are carving out a niche. Flavor houses like Givaudan, Sensient, WILD and Dohler are key players.

Diet soda: A key to weight loss?

Low energy sweeteners commonly used in diet sodas may help with weight loss, says a University of Bristol study, adding that confusion among consumers between sweeteners and sugar needs to be...

Entrepreneur to bring hot canned beverage to the US

After years of popularity in Japan, an entrepreneur is bringing hot canned coffee to the US.

‘A new distribution mechanism for craft beer:’ Pico lets beer fans recreate their favorite brands at home

A new device has been created that will allow people to brew their own craft brews at home.

Gulfood Manufacturing 2015, Dubai

Tetra Pak: Consumers prefer natural sweeteners, with artificial sweeteners the number one concern

With 30% of the global population overweight or obese, there is an acknowledgement this is a real problem (not just from sugar and juice beverages). Consequently, consumers are paying more...


PepsiCo science chief: Food industry must innovate in grains to feed growing population

The baking and snacks industry must explore innovations in grains to meet the challenges of a growing population, according to PepsiCo's global R&D head.

Brewing beer with buckwheat: Israeli brewery goes gluten-free

Being diagnosed with celiac disease usually means the days of drinking beer are over, but entrepreneur Bryan Meadan wasn’t quite ready to accept that fate. He is now brewing beer using...

SIG Combibloc says Brazil lays the groundwork for scores of trendy beverage concepts as it debuts fruit drink in NCSD market

SIG Combibloc has partnered with ebba in South America to launch what it claims is the first drink containing real pieces of fruit in 200ml CombiblocMini aseptic carton packs in...

A post-workout brew: Crafting a protein-packed beer for the fitness crowd

Supplemental Brewing has launched a protein-infused beer for athletes "who don’t want their workouts to get in the way of their weekend."

Entrepreneur looks to add beer syrup to the craft cocktail lexicon

Craft beer is a versatile drink, with flavors spanning from light and fruity to dark and ashy. Kentucky native Russ Meredith has taken versatility a step further, concocting a way...


Moonlighting winemakers exploit thirst for boutique gin

The growing demand for boutique gin has seen a steady increase in Australian winemakers working on the side as distillers.

Guest article: analyst insights

Global market for natural food colors to reach $1.7bn by 2020

The global market for natural food colors is predicted to reach $1.7bn by 2020, with 20% of this market attributed to beverage applications. Analysts Iti Singh and Indu Tyagi, from...

News in brief

Zerose erythritol is FEMA GRAS and can be used in soft drinks as ‘natural flavor’, says Cargill

Cargill’s Zerose erythritol has been deemed generally recognized as safe (GRAS) for use as a flavor in non-alcoholic beverages by the Flavor and Extract Manufacturers Association of the United States (FEMA),...

Cocktails conjure up creative concepts for beer: WILD Flavors outline flavor innovations

Cocktails and popular long drinks are providing the inspiration for flavor innovations in beer, according to WILD Flavors. 

'As awareness grows, more people get the chance to taste it and have that ‘aha’ moment'

Stumptown hot on cold brew coffee's future

With several new ready-to-drink cold brew coffee products in the pipeline and a growing retail footprint, private equity-backed Stumptown Coffee Roasters is betting on a big future for the hottest...

An unfamiliar taste: Soda Folk brings craft root beer to the UK

A market gap, as well as a bit of homesickness, has allowed Soda Folk to launch its craft root beer and cream soda in the UK.

Brown-Forman strong in US, but global economy leads to sales drop

Although net sales were up in the US, the rough global economy lead to a down quarter for liquor giant Brown-Forman.

What will we be eating and drinking in 2016? From banana water to vodka that tastes like birthday cake

Elaine Watson caught up with Anton Angelich, group VP marketing at New York-based flavor house Virginia Dare, to get the lowdown on new flavor trends and product concepts, from rooibos-based tea...

Melon, mocktails and more: What are the top beverage flavours this summer?

Melon is one of this year’s hottest drink trends, with an array of exotic variations ready to tempt consumers, according to Treatt.

Talking Rain (Sparkling ICE) CEO: We might acquire brands, or build our own new brands

The Sparkling ICE brand notched up sales of more than $500m in 2014, is on course to top $600m in 2015, and has a fighting chance of reaching its well-publicized...

Desert-inspired flavours and water-saving innovation: How climate change will shape the food industry

The water crisis affecting the food industry is set to get worse –  but food companies are finding ways to overcome it, say experts.

Summer Fancy Food Show

Cocktail mixers from fruity to bitter showcase at Summer Fancy Foods

As craft cocktails grow in popularity, so too are bars’ and consumers’ shopping lists to include a laundry list of necessary specialty ingredients. To help simplify professional and home mixologists’...

Dispatches from Vitafoods Europe

It’s getting juicy in the functional beverage aisle: Juices see success with healthy and natural positioning

Functional beverages are now less about fortification, and more about honing in on the natural health benefits of their ingredients, according to Innova Market Insights.

Special edition: Authentic Tea Tastes

What’s next in tea? Functional claims, hot tea pods, and increased attention from Coca-Cola

Major soft drink players are turning their attention to tea as a focal point for innovation and volume growth, delegates at World Tea Expo will hear this week.

‘Full bodied’ and ‘intense’ wines may lack the taste of low alcohol counterparts: Study

Low alcohol wines may offer better taste sensations than wines with a high content, according to a study which used brain scans to scientifically measure perceptions.    

Firing on all flavours: Treatt opens new beverage centre to develop future flavours

The scale of innovation in the beverage industry, coupled with consumers’ constant appetite for something new, is boosting the evolution of flavours, according to Treatt.

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