Use of starches in flavor and cloud emulsions is increasing due to the price volatility of the gum market, says Adrienne Stucky, associate food scientist at Tate & Lyle. Starches are becoming increasingly popular as a cost-effective replacement for gum Arabic in flavored oil emulsions, she says.
Consumers have become more aware – and more open to – probiotics and prebiotics and their potential benefits. At the same time, ingredient companies are extending the possible applications for probiotic and prebiotic inclusions in beverages.
The May 2015 issue of Beverage Industry includes a cover story about custom messaging for baby boomers, as well as articles about NVE Pharmaceuticals, sports and protein drinks and more. Check it out today!