The beverage space is an area for flavor discovery and innovation: and today’s consumers are becoming increasingly curious and adventurous. So what do experts see trending in today’s market?
Alcohol contributes to the flavor, body and mouthfeel in traditional alcoholic beverages – so what happens when you take that away? In a category that has been plagued by perceptions of flavor inferiority, we explore how alcohol-free brands are innovating...
Israeli start-up MAMAY Technologies has developed an AI-powered algorithm capable of determining the ‘objective’ sweetness of a food or beverage product.
Functional beverage brands could be forgiven for focusing on functionality over flavor – but they do so at their peril. Flavor has an important role to play in attracting consumers to the category and keeping them interested in the long term.
Today’s consumers want complexity and layers of flavors in their alcohol-free drinks. Having spent a collective 30 years foraging, exploring and learning, the duo behind Bax Botanics tell us why they believe botanicals are the way forward in creating...
Diageo has acquired Vivanda, the owner of the technology behind Diageo’s digital ‘What’s Your Whisky’ online platform as well as the ‘Journey of Flavour’ experience at Johnnie Walker Princes Street in Edinburgh.
A research project at the University of Nottingham is working to establish flavour profiles of gin and is calling on the UK's distillers to help with samples.
German-based Symrise is launching a production line for liquid flavorings in the Russian town of Rogovo, south of the capital city of Moscow, where the company began producing its own dry taste solutions a few years ago.
'Unusual tastes might take some getting used to - but play into the millennial quest for experimental flavors'
Fermented drinks are adding a new flavor dimension to the soft drinks category: and brands should put greater emphasis on their products’ unique taste, says Mintel.
Indian juice company finds right formula as brands jockey to differentiate
“One rainy day, an August afternoon, when you had just come home from school, completely drenched. Tearing a page from your math notebook, you ran outside to make a tiny boat and launch it into the biggest puddle you could find! Mom would then call your...
Generation Z will have a major influence on the food and drink industries as they age into the key 18-34 year old demographic, by cutting down on alcohol and sugar.
The European Food Safety Authority (EFSA) is requesting additional data from the food industry on the use of sucrose esters derived from fatty acids (E473), a food additive used in baked goods and flavoured drinks.
Alkaline water brand Flow is set to launch an organic flavored water line this December, aimed at satisfying the growing consumer demand for premium water products.
Bottled water volume sales are seeing continued strong growth, driven by consumers' search for alternatives to sugary drinks. And these trends are benefiting the flavored water category, according to Comax Flavors.
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.
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.
As consumers continue to seek new flavors and experiences, Coca-Cola is exploring the booming US meal kit market in a new partnership with Chef’d that offers co-branded meal kits with complementary Coca-Cola brands.
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.
Frutarom launched a range of functional beverages at Vitafoods in Geneva last week, as it looks to integrate newly acquired businesses into its product portfolio.
'We are creating a completely new product category'
UK start-up Just A Splash is on a mission to change the way consumers see alcohol with its individual cooking pouches of premium, seasoned alcohol. "We approach alcohol as a food ingredient and not as a beverage. Our products are an essential cupboard...
OmegaSweet is a natural, flavour-modifying ingredient that not only replaces sugar's sweetness but mimics its mouthfeel in beverages - a smarter way to reduce sugar ahead of the UK's sugar tax, says the company behind it, Omega Ingredients.
Small changes in how Spindrift approached the fast-growing sparkling water category added up to a big opportunity for the brand, sales of which have grown 16 times since 2009, according to the company’s CEO and Founder Bill Creelman.
Athletes and health conscious consumers who for years have endured the strong taste and off-putting texture of wheatgrass and the mess that comes with juicing it as a tradeoff for its nutrient density no longer have to make these sacrifices thanks to...
DRY Sparkling is set to release its limited edition summer soda flavors: Serrano Pepper and Malali Watermelon this June with availability through August 2016.
Consumer demands are trending towards simplicity and authenticity in flavors, packaging, and ingredients, according to Andy Dratt, executive vice president of Illinois-based Imbibe (a full-service beverage development company).
What are the flavours we’ll be craving in the coming years and which are the best categories to try them out in? FoodNavigator put the question to three leading flavour firms: Frutarom, International Flavors & Fragrances and Synergy.
The founders of Ugly, an unsweet, fruit infused sparkling water brand, believe consumer palates will become less focused on sweet in the coming years. This can open up opportunities for beverages such as unsweetened iced tea, unsweetened cold brew coffee,...
PepsiCo recently announced the launch of organic Gatorade for 2016, something an executive with Daymon Worldwide said is a forward-thinking move that is quickly becoming the norm.
Consumers are demanding more natural flavors in soft drinks, driven not only by taste but also by functional properties of ingredients, according to Canadean.
Cargill’s new positioning of its erythritol as a flavor opens up new avenues for the ingredient which up to now has mostly been pigeonholed as a bulk sweetener, the company says.
A herbal nutricosmetic drink is being launched in the UK utilising the amino acid-rich Himalyan herb, Moringa oleifeira, with the company involved saying it has overcome the 'horrible' taste of moringa.
Citrus food flavouring perilla aldehyde causes DNA damage to the liver, says EFSA – a finding that calls into question the safety of nine other chemically similar flavourings.
Manufacturers should be wary of using pictures to depict artificial flavourings, warn food lawyers as a German court ruling sets a new precedent for misleading marketing.
The craft beer phenomenon has helped expand consumers’ taste and flavour profiles, while niche tastes such as sour and salty are set to grow, according to a UK beer sommelier.
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.
A retired chemistry professor from Iowa has developed a multi-flavored milk that changes flavor with every sip, and now hopes to license out the concept.
Flavored whiskies may still be popular, but the category could soon reach its peak, according to Trevor Stirling from research and brokerage firm Sanford C. Bernstein.
