Consumers are taking a holistic approach to their health, which is why beverage development company Imbibe predicts that the top beverage ingredients in 2018 will be ones with cognitive, immune health, and beauty claims.
PureCircle has partnered with tobacco farmers in North Carolina (US) to commercially grow its StarLeaf stevia for the next planting season, to meet growing demand for food and beverage launches using the plant-based sweetener.
It's the ‘gold standard’ for sweetness, competitors use it and artificial sweeteners aren’t clean label. Unfortunately, there are more incentives to make sugary food in Europe than there are to avoid it, says a World Health Organisation (WHO) report,...
Monk fruit has overcome the scalability issues to be a solid contender for stevia's natural sweetener crown. But the fruit's higher price tag and stevia's taste problem still means monk fruit-stevia blends are best, says Layn.
FrieslandCampina Kievit, a manufacturer of beverage and food ingredients, has developed a new range of foaming creamers after undertaking studies in Southeast Asia.
The demand for healthy and natural products has led to the adoption of plant-based sweeteners such as stevia and monk fruit, with these natural sweeteners offering 200 to 300 times the sweetening power of processed sugar. In this guest article, Ravi Chawat...
Peel & Spice is about to launch two non-alcoholic healthy drink alternatives; ginger and cinnamon, and lemongrass and black pepper, with a third planned for Spring 2018.
While the plant-based protein market becoming more crowded with new sources, long-standing player soy has managed to stay relevant to consumers, according to Archer Daniels Midland (ADM).
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.
Arla Foods Ingredients launch its high-protein pre-meal shot as a nutritional boost to meals that claims to help manage blood sugar levels—a cause of rising diabetic-related complications.
Food manufacturers must re-formulate to keep their consumers healthy in a region famed for its love of sugar, and many are now cottoning on to their responsibility.
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.
Stevia’s health benefits go beyond sugar reduction – it could also be a natural alternative for treating metabolic disorders, such as obesity and type 2 diabetes, say researchers.
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.
Bored with the usual hemp launches - granola and cereal bars - one Danish supplier is helping manufacturers think outside the box. Hemp cheese, gin, salami and marzipan are just some of its latest creations.
Tiger nuts are the original ancient super food, packing a nutritional punch and ideal for plant-based milks and gluten-free baking. Danish company Nordic Chufa is on a mission to make them mainstream.
Gusto Organic has launched two premium colas in a 275ml glass and signed distribution deals with 12 countries across Europe, Scandinavia, Japan and Singapore.
The British Retail Consortium (BRC) and the Food and Drink Federation (FDF) are calling on ingredient manufacturers, product specialists and researchers to submit details of sugar alternative ingredients to help companies reformulate their products.
Novozymes’ Food & Beverages division clocked in the company’s highest growth, increasing 8% organically and 10% in Danish Krone (DKK) in the first half of the year compared to 1H 2016.
PepsiCo is seeking to patent a technique of producing the sugary-tasting steviol glycoside Reb M via an enzymatic method that delivers "higher purity at a lower cost.”
Ingredients group Givaudan aims to make its flavour technology more accessible to small- and medium-sized food and drink businesses in Western Europe through a strategic tie-up with distributor IMCD.
Chinese supplier Guilin Layn Natural Ingredients wants to be the first firm to sell monk fruit in Europe, and has submitted a request for a scientific opinion to the European Food Safety Authority (EFSA).
The final approval of a Codex Alimentarius international standard for dairy permeate powder has been welcomed by permeate producer Arla Foods Ingredients.
Kikkoman Corporation of Japan and NIZO of the Netherlands have collaborated on R&D to create a new soy milk yogurt drink to be launched in Japan in August 2017.
Sugar reduction is a trend among most consumers (84%), with millennials leading the charge citing more reasons than older consumers for following the health trend, according Mintel.
Following Kerry Group's $220 million (€193m) investment into research and development (R&D) last year, what's next for ingredient innovation at the Irish company? We caught up with the firm's Chief Innovation Officer.
FlavorHealth has found that most consumers will pick an indulgent beverage over a better-for-you option when given the choice, even when they say trends like sugar reduction are among their top health concerns.
Aquamin, a multi-mineral marine ingredient created by Marigot Ltd., plans to add to its range of beverage applications while meeting consumer clean label and sustainability standards.
Ganeden has developed an immune health ingredient, Staimune, from its patented probiotic strain GanedenBC30 for use in functional shelf-stable beverages to be released later this summer.
Cargill says its next generation zero-calorie stevia sweetener EverSweet will be commercially available in 2018 and will offer a taste closer to real sugar.
New Zealand supplier Anagenix has said the first finished product featuring its lung-enhancing BerriQi ingredient will be launched in China in the next few months.
DuPont Nutrition & Health (DuPont) has launched a new ingredient in its Danisco range for manufacturers to produce stable clean-label soy, almond and other plant-based drinks.
Using traditional plant breeding techniques, PureCircle has developed a stevia plant with 20 times more sweet-tasting steviol glycosides than standard stevia, it says.
Today’s health conscious consumers put great emphasis on natural and low calorie: opening up more and more opportunities for stevia, particularly in beverages. But giving consumers confidence will be key to driving stevia's continued growth, according...
