Whenever consumers make Jell-O, thicken gravy or add corn starch to a pie filling, they knowingly or unknowingly are using hydrocolloids to thicken their products and give them a desired consistency. As health-and-wellness trends impact new product development, beverage formulators increasingly are using these ingredients to give consumers the clean label, nutrient-enriched beverages they seek, experts say.
Product made with same sweetness found in the stevia leaf
March 15, 2016
To help food and beverage companies develop products that satisfy health-and-wellness trends without sacrificing taste, Cargill developed EverSweet, a zero-calorie sweetener made with the same sweetness found in the stevia leaf, Reb M and Reb D.
ColinKurtis Advertising, Rockford, Ill., announced the completion of a multi-year strategic marketing plan for Carol Stream, Ill.-based Prinova, a supplier of high-quality ingredients, flavors and value-added nutrient fortification products.
Dallas-based Celanese launched a unified brand and new slogan, “the chemistry inside innovation,” to represent its various businesses and capabilities. Fona International, Geneva, Ill., launched a Discover Fona website at fona.com/discover-fona as a research tool for teachers who wish to incorporate food and flavor science into their lesson plans.
According to a presentation by Chicago-based Mintel at this year’s Institute of Food Technologists (IFT) Annual Meeting & Food Expo, 89 percent of U.S. parents say they are likely to purchase breakfast foods that their children ask for, and about 40 percent say they will buy a treat for their kids if they ask for it.
The January 2017 issue of Beverage Industry includes our 2017 Bottler of the Year cover story as well as articles about new product development, packaging, health and wellness products and more. Check it out today!