Beverage giants – think Coca-Cola and PepsiCo – are no longer simply about soda. They’re now about creating portfolios with products which promise to prioritize health, wellness and convenience: whether in hot new product categories or investments in...
In this editorial webinar, we look at plant-based dairy alternatives to see what’s new, what’s making the end products better, and what’s appealing to the end consumer.
Beverage brands are increasingly looking to add functionality as well as fun to their products, with the addition of everything from cannabinoids to prebiotic fibers, plant-based proteins, adaptogens, and collagen.
Many dairy companies and cooperatives have turned to R&D to improve profits, going beyond milk, yogurt and cheese, looking to create functional ingredients that can be added to a wide range of products.
Beverage giants – think Coca-Cola and PepsiCo – are no longer simply about soda. Whether it’s juice or sparkling water or RTD tea, they’re now about creating portfolios with products that promise to bring health and wellness into the mainstream.
One of the most exciting players in the fast-growing meal replacement space, Soylent built its business – and a highly engaged community – online, first on its own website, and later on Amazon, but has recently ventured into the bricks and mortar space...
Consumer demand for both plant-based and fermented beverages is soaring because these products are perceived as natural and healthy alternatives to traditional beverages.
DuPont Nutrition& Health has created a unique way to combine...
Today’s consumers are checking beverage labels for higher protein, lower sugar content, and clean and simple ingredients.
They want nutrition, but, above all, they expect an enjoyable drinking experience.
What are the fastest-growing beverage categories and which consumer trends are successful firms tapping into?
Get the lowdown on what’s hot and what’s not from Howard Telford at Euromonitor, branding expert Simon Thorneycroft, Califia Farms CEO...
The panel debate will address the following questions:What does research tell us about what consumers regard to be ‘natural’? Is ‘natural’ a rather nebulous – and constantly evolving – concept? Does it amount to more than just a list of acceptable or...
If an ingredient starts with an x, sounds like a chemical, or isn’t in your kitchen cupboard at home, it’s going to be regarded with suspicion by some consumers on both sides of the Atlantic, who want foods that are ‘wholesome’, ‘authentic’, and ‘natural’,...
With a class action lawsuit filed almost weekly in California against companies using the word ‘natural’ (in the absence of a useful legal definition), should food marketers think twice about using the term in the US market? How many of these cases ever...
