R&D Features

Finding the right color for a beverage

Beverage-makers coordinate colors with flavors

Whether red, brown or blue, beverage colors play a large role in impacting consumers’ perceptions of a product.


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Beverage-makers find the right performance ingredients for victory

Performance drink ingredients give athletes an extra boost

Similar to how Popeye the Sailor Man consumed spinach to fuel his strength to save the day, many athletes turn to performance beverages to fuel their performance and help put them on the path to victory.


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Beverage-makers incorporate sweet, spicy and savory flavors

Beverage market turns to foods for flavor inspiration

Although flavor-of-the-month programs often can be found in ice cream shops, alcohol beverages might be taking a cue from the channel.


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Beverage formulations to alleviate generational health concerns

Defining the preferences of boomers, Xers and millennials

In The Who’s 1965 rock song “My Generation,” the group sang about how older generations did not seem to understand its generation. Today, beverage research and development (R&D) experts are trying to change this notion by better understanding generational demographics for baby boomers, Generation Xers and millennials (also known as Generation Y) and formulating products that fit their nutritional and lifestyle needs.


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Botanicals take beverages back to nature

Ingredients showcase function with a natural positioning

In the United States, instant gratification has become commonplace thanks to technologies like smartphones and the Internet, but functional drinks also are making it a staple in the beverage industry.


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Weight management ingredients battle obesity epidemic

Helping consumers drink away the pounds

Although some segments of the beverage industry often are associated with the obesity epidemic in America, more than half of consumers believe they are responsible for their own weight, according to research by The Hartman Group, Bellevue, Wash.


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Sweetener blending helps reduce calories, enhance taste

Consumers more concerned with amount of sweeteners than type

In the ballad “The Sweetest Thing,” the pop rock band U2 sang about how love is the sweetest thing, but when it comes to the beverage market, the sweetest thing also is the biggest thing. Across 13 ingredient categories, sweeteners accounted for 85 percent of the 46.4 million tons of ingredients used in beverages in 2011, according to an April 2013 report by Chicago-based Euromonitor International titled “Beverage Ingredients: Trends and Influences.”


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IFT hosts annual meeting and food expo

R&D show provides networking, educational opportunities.

The Institute of Food Technologists (IFT) will host its annual meeting and food expo July 13-16 at McCormick Place South in Chicago. The event invites food science and technology professionals to attend and learn about the newest products, trends, tools and techniques in the ingredient, equipment, processing and packaging sectors as well as the companies behind them. More than 1,000 exhibitors are scheduled to present at this year’s expo.


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Digestive health ingredients get ‘gutsy’

Digestive health drinks follow wellness trend’s lead.

Across the globe, consumers continue to seek more nutritional foods, beverages and supplements in order to improve their digestive health, according to a report by DuPont Nutrition & Health, Reigate, United Kingdom. As a result, digestive health is the largest segment of the functional foods market in Europe, Japan and South America, and it is on its way to becoming the largest functional segment in the United States as well, the report states.


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Does color influence beverage flavor?

Researchers at D.D. Williamson conducted an informal taste test with students between the ages of 16 and 18 to determine whether the color of a beverage impacts its flavor perception.


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Dinner with Tequila Don Julio

Diageo is taking its Tequila Don Julio brand on the road this summer with a rolling Airstream Speakeasy mobile craft cocktail bar. The team stopped in Chicago on July 29 to share some specialty tequila cocktails paired with food from Chicago restaurants Honey Butter Fried Chicken and The Radler as well as dessert venues Black Dog Gelato and Baker Miller. (Photos by Jennifer Haderspeck)

9/17/14 2:00 pm EDT

The Path to New Product Success: Navigating the latest trends for new beverage development

By attending this webinar, you will learn about the top trends and how they fit into the CPG market, which channels are influencing new products and technology, how Packaging fits into your product development, and ways you can use innovation to increase sales.

Podcasts

Gert van Manen, president of iTi Tropicals Inc., shares his insights on the U.S. coconut water market. Citing research from Krueger Food Laboratories, he also supplies information highlighting the difference between products that declare their added sugars and those that do not.

Beverage Industry Magazine

BI September 2014 cover

2014 September

The September 2014 Beverage Industry includes a cover story on our Wholesaler of the Year, The Odom Corp., as well as articles about single-cup and iced coffees, cconvenience store growth, vegetable flavors, and more. Check it out today!

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Cleaning-in-Place: Dairy, Food and Beverage Operations, 3rd Edition

This book addresses the principles of cleaning operations, water supply issues and the science of detergents and disinfectants.

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Beverage Industry Webinars are an easy, effective and convenient way to get educated and informed on the latest industry trends and topics. All Webinars are FREE unless indicated. For more information, check out our Events page!

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