News & Analysis for the Beverage Industry
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Trends show consumers are looking for a taste experience which evokes lightness and positivity in 2026. Is pineapple the unifying element to meet these themes?
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How are heritage brands, creators, and innovators are redefining what – and why – we drink?
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As functional beverages enter the mainstream market, what new flavors and consumer trends are emerging across Europe in 2026?
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Seeing regulatory change as an opportunity for commercial advantage will help brands thrive. How can radical sustainability innovation help drive value creation?
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Prebiotic soda is a notable trend in North America but as the drink wings its way to European markets, how can manufacturers meet flavor expectations while meeting health claim regulations?
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When buying beverages, consumers keep looking for pleasures. How can indulgent flavors be introduced to beverages for maximum appeal?
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For coffee, convenience and energy boosting qualities are still key factors for ready-to-drink coffee. However, coffee drink brands are tempting consumers with additional benefits and appealing flavour combinations.
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Reduce sugar content in beverages without compromising taste - how FMPs are offering innovative solutions to modulate sweetness perception of low/no-sugar drinks.
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As people increasingly value health and environmental protection, bio-based products are becoming a major trend. How is this shaping the beverage industry?
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By using colors created from fruits, vegetables, and plants, beverage manufacturers can clean up their labels while achieving a broad spectrum of vibrant shades.
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Jungbunzlauer’s functional acids tackle typical challenges of effervescent beverage tabs like compressibility or storage stability and allow for effortless processability.
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With the indulgence category evolving and expanding, there is a notable shift towards a focus on beverages.
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SweetRight® agave is certified organic, non-GMO and has a low glycemic index. With its clean, sustainably sourced sweetness, it can help enhance your brand’s story.
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Smoothie brand Hello Day! owner Agus explains why carrying the V-Label gives consumers the confidence to choose products that align with their lifestyles.
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PETG sleeve labels are a major challenge for recycling systems in the beverage industry, compromising the efficiency of recycling systems. Could a new innovation made from polyolefin be the answer?
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With consumers constantly on the lookout for the latest and greatest offerings, companies need to be able to adapt and innovate quickly to keep up with ever-changing trends.
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Next-generation stevia extract provides outstanding performance to satisfy nearly every sweet tooth.
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Yili’s latest venture in bottled water is attracting worldwide attention. Dr. Gerrit Smit of the Yili Innovation Center Europe tells the story behind the brand.
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It’s easy to name the benefits of malic acid in beverage formulation: aroma, flavor intensity, aftertaste, and more. But how do we make working with malic even easier?
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The complexity of the food system and unique emissions dynamics has resulted in the rest of the business world outpacing the food and beverage sector on climate performance.
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It's important to keep an eye on what's next. With a cutting-edge portfolio of functional ingredients and over two decades of experience, AFS helps brands stay up-to-date.
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Krones has revamped the Dynafill, which has also undergone a number of field tests showing that the machine enables customers to implement new lines and energy-saving concepts.
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Cognizin® is a pure, allergen-free GRAS nootropic backed by science which provides energy, focus and performance for competitive and casual sports enthusiasts.
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Wellness is where it’s at in the beverage world, with increased consumer demand for functional drinks ramping up production and innovation from players both established and new. Everyone wants a piece of that predicted 7 percent CAGR.
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An ancient grain (dating back 10,000 years), barley is high in nutrients, is sustainably grown, and is an integral part of our food supply. Now, it's gaining new life as a taste-forward plant protein ingredient.
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A closer look at quality branded, science-backed ingredients bringing functionality to sports nutrition beverages.
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Moving away from resource consumption and towards a sustainable closed-cycle economy, we have to find new ways to optimise packaging and recyclables in the future.
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The COVID-19 pandemic has significantly accelerated the trend to digitalization in almost all areas of life, including in the food and beverage industry.
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The beverage industry is currently experiencing a significant caffeine shortage and it can be challenging to fully comprehend how much caffeine influences beverages.
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By 2026, Gen Z and Millennials, will make up the largest consumer group in the US, at 46%. Well-informed about sustainably, they want to align with brands who are innovating to make positive change.
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While today’s consumer drivers and trends translate into a growing popularity of certain beverage categories, they also drive beverage packaging design trends.
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A functional beverage containing patented galacto-oligosaccharides to help support a healthy gut and beautiful skin.
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With the constant market changes and the world full of uncertainty, one thing is clear: the consumers’ attention span is shrinking and brands need to fight stronger than ever.
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Citrus flavors are providing an answer to consumer demands for clean label and natural foods and beverages, thanks to new and authentic flavors.
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When doing microbial testing on a carbonated beverage, the most challenging and time consuming aspect is filtering 100ml of product. It can take what seems like forever to filter.
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Reducing sugar content is a necessity for the food and drinks industry. Formulators can count on acacia gum, the natural additive sourced from the acacia tree.
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Bottlers face steep challenges in optimizing operations without clear visibility across processes, products, and plants. The solution? Rethink quality management.
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Whether it’s joining the gym or giving ‘Veganuary’ a go, consumers have historically always used January as the motivation to embark on a lifestyle change.
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SwipeGuide facilitates continuous improvement with digital work instructions that empower teams to reduce waste and maximize efficiency in beverage production.
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Beer-spoilage microorganisms cause an increase of turbidity and unpleasant flavors in beer. Tthe role of strictly anaerobic bacteria like Pectinatus and Megasphaera has become more prevalent.
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Food and beverage manufacturers and brand owners face a wide range of future challenges, from the pressure to ensure traceability of their products, through to the need to identify better ways to engage with consumers.
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Consumers around the globe are adopting plant-forward lifestyles. It is a trend evident in the non-food and food and drink sector.
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The beverage market is struggling. Consumers are making more mindful choices, and they want healthier soft drinks made with natural ingredients containing less sugar. American consumers want recognizable ingredients that are food safe, visually appealing...
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From soft drinks to brewing, from manufacturing to bottling, beverage companies can benefit from rethinking their cooling systems.
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After years in which the difficulty of delivering bacteria in non-dairy beverages held back growth, demand for probiotic juices and soy-based drinks is taking off.
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In a time when around 70% of shopping decisions are made in-store and when recent eye-tracking research shows that 99.8% of the store assortment isn’t even noticed by the shopper, differentiation is key. In the last few years, immense changes have...
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Finding an edge on the competition is what drives any manufacturer, regardless of industry. For food and beverage producers, however, finding an edge—and more importantly, keeping it—is easier said than done.
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Corporate social responsibility (CSR) is no longer an option for any organization. Instead, it is an imperative belief that must be instilled into a company’s culture.CSR must now be evident throughout the entire organization—product-by-product,...