Datamonitor has picked out three product launches that illustrate how manufacturers are upping the emphasis on pure and original ingredients to drive healthy soft drink sales.
Döhler has developed new juice concepts for different times of day in an effort to break the stagnation in the market and make juice more than just a thirst quencher.
The addition of cyclodextrins to ginseng-containing beverages could reduce the bitter flavours associated with the functional ingredient, according to new research.
Positive emotional responses to unfamiliar flavours can be conditioned, a new study suggests – but once flavours become familiar emotional associations cannot easily be erased.
The use of erythritol in beverages at a proposed level of 2.5 per cent could cause a safety concern for small children, EFSA says, as the margin between estimated daily intake and the no-observed-adverse-effects-level (NOAEL) is too small.
While shoppers’ enthusiasm for low-fat, low-sugar or low-calorie claims (‘minus’ claims) or added functional ingredients claims (‘plus’ claims) has waned; their interest in natural claims has continued to grow, according to Mintel.
New research into the causes of stomach problems sometimes experienced by coffee drinkers has uncovered an ingredient that could pave the way for gentler brews.
Kerry Ingredients and Flavours’ new unified strategy to doing business across all its divisions can help manufacturers rise market challenges and tough competition, says its strategic marketing chief.
Partially defatted peanut flour could provide the foundations for an instant shake-style beverage with excellent consumer acceptance, according to a new study from the US.
Food and drink makers must continue to invest in brands to deliver revenue growth, improve margins and reduce overall business risk, attests a new report that has ranked the top 100 global brands.
The IFE09 trade fair is playing host to the ingredients industry for the first time, in recognition of the growing role of ingredients firms in the development of finished products.
Flavour firm Symrise has added new development labs and a sensory and consumer research centre to its site in Moscow, as it aims to increase understanding of Russian tastes.
Wild has increased its volume capacity for aseptic cold filling for its beverage flavour systems, saying that it can now meet customer requirements for preservative-free mixes even in peak season.
Chr Hansen is introducing a new natural hibiscus extract to give a
bright red colour to beverages that also comes with a standardised
anthocyanin content.
Doehler is stepping up its presence within both the sourcing and
processing of citrus fruits via a Brazilian investment designed to
meet changing needs of beverage manufacturers.
Flavours Inc is exploring uses for its new Spun Matrix
microencapsulation technology in teas and baked goods, and expects
to launch a next generation liquid version later this year.
Nestle intends to step up its focus on beverage production with the
opening yesterday of its first research and development centre
dedicated solely to drink brands destined for the food service
industry.
Ingredients developer Chr Hansen and Swedish dairy company
Norrmejerier have joined forces to improve and increase the
production of healthy polyphenols for food and drink applications
as well for dietary supplements.
Alland & Robert is launching a new gum Arabic ingredient that
it says has exceptional emulsifying properties, allowing less to be
used and reducing the need for OSA starch in beverage formulations.
Obtaining a GRAS opinion for products containing added
caffeine, as well as clearly labeling the substance, could help
protect food and beverage manufacturers from future regulatory
concerns, according to lawyers specializing in the...
Sales of smoothies in the US have rocketed over the past five
years, but manufacturers must continue to develop innovative
flavors in order to keep consumers engaged, according to a new
report by Mintel.
Using simple brewers yeast to encapsulate polyphenols could mask
the unpleasant flavour and boost stability of water-soluble
antioxidants, says new research.
Scientists from Brazil and France have moved a step closer to
creating the perfect cup of coffee after identifying key genes that
can affect flavour in the beans.
World coffee production is estimated to increase next year, after
improved weather and better yields contributed to a larger coffee
crop in a number of producing countries, according to the latest
report from the US Department of...
The creators of novel, sonic wave processing technology for the
food industry will look to build on a successful year by focusing
on new developments in the brewing sector.
French ingredients supplier Euringus has launched 13 new tea
extracts, designed to add flavour not only in iced teas and
tea-based beverages, but also in dairy, confectionery and soy
products.
Health ingredients firm Cognis has introduced two African plant
extracts that it claims can offer real antioxidant benefits to iced
tea and other drinks looking for a healthy positioning.
International coffee roaster Douwe Egberts is set to follow
Nestlé's lead by launching an ethical coffee brand in the UK in
order to tap into the country's lucrative ethical consumer trend.
Coffee futures are subdued after post-Hurricane Katrina price
spikes, with ongoing stability probable after reports that 700,000
bags of coffee stored in New Orleans warehouses were left undamaged
by the hurricane.
Prices for the omnipresent beverage and confectionery ingredient
coffee leapt this week after flooding caused by Hurricane Katrina
put inventories of beans in New Orleans at risk.
Fuelling the debate on coffee consumption, a new study suggests
caffeine could increase aortic stiffness and wave reflections, risk
factors in cardiovascular disease.
Expectations of a fall in global coffee supplies of coffee will
keep up pressure on market prices, as fresh figures indicate world
coffee production will drop in 2005/06.
As the Indian processed food market soars with high double digit
growth across convenience and health positioned products, the
Indian government will pour millions of rupees into improving food
laboratories to sharpen food safety.
Drinks manufacturers competing for market share in coffee products
will welcome new technology from Swiss scientists that should shed
light on the complex roasting process associated with the appeal of
coffee aromas.
Benefits and risks of coffee drinking on consumer health are the
focus of two new studies that ultimately reveal the positive, or
negligible impact, of this popular beverage.
European panel of scientists concludes more data is needed before
reaching a firm risk assessment of consumer exposure to the harmful
furan chemical in food.
Food makers alert to the levels of a potentially carcinogenic mould
commonly found on crops as scientists back an extension barrier
levels for ochratoxin A to grape juice, coffee and wine.
Risk assessment and market predictions translate into new pectin
opportunities for Danisco that will break ground on a new pectin
plant in Brazil, to be up and running by 2007, reports Lindsey
Partos.