Consumer awareness of probiotics and their functional health benefits continues to grow with 79% of them saying they would prefer to consume probiotics in food and beverage products rather than supplements, Ganeden’s 2017 SSI Consumers Survey found.
Glycyrrhizin acid, the sweet-tasting and bitter-masking component of liquorice, has been used in the pharmaceutical industry for years but remains relatively unknown among food makers. UK supplier Thew Arnott wants to change that.
Slashing the energy content of sugary drinks by a third could save more than 150,000 Australian lives that come to a premature end and $8 billion in health costs, said a new report by The George Institute for Global Health.
Interest in plant-based beverages and fermented beverages separately is intense and growing, but a combination of the two – fermented plant-based beverages – is an untapped opportunity for industry, says DuPont Nutrition & Health.
Consumer desire for more sophisticated and experimental flavors driven by their attention to wellbeing has started to outweigh the importance of alcohol content in beverages, especially in the cocktail and cider categories, Bell Flavors & Fragrances...
Adult soft drinks are gaining in popularity: but what flavors appeal to this audience? From the beer cues of brewed soda to the sour tang of vinegar, natural ingredient company Döhler explores the tastes that are appealing to today’s consumers.
With protein seeing continued interest from mainstream consumers, Glanbia Nutritionals has launched ProTherma: a hydrolyzed whey protein that can withstand high temperatures and therefore offer a protein punch in everyday hot beverages.
WILD Flavors & Specialty Ingredients (WFSI) has expanded its portfolio of sweetening solutions to offer sweeteners that when combined with certain flavors and texturants ingredients can deliver a similar mouthfeel to full-sugar beverages, the company...
Unilever has bought organic herbal tea business, Pukka Herbs tea in the latest addition to a stable of brands that reflect its commitment to ethical practices and meet consumer demand for upmarket organic brews.
Plant proteins such as hemp, brown rice and pea have complex taste profiles that work best with tailor-made flavours. But it's not always obvious that sulphur pairs well with strawberry...which is why it helps to have a flavourist on board to explain.