R&D Features

Toasting to a healthy heart

Toasting to a healthy heart

 Heart disease continues to be a major health concern in the United States. According to the Center for Disease Control & Prevention (CDC), Atlanta, heart disease is the leading cause of death for both men and women.  


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Weight loss claims take on new shape

Ingredients bring functionality to more categories

Whether it’s reported in the news media, discussed by the office water cooler or written about in blogs, consumers are at no loss for information about the obesity crisis that is affecting the United States. 


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Sweeteners help companies cut back

Natural, artificial and blended solutions reduce calories, costs

Whether it’s to enhance flavor profiles, reduce calories or to mask the off-notes of added vitamins and minerals, beverage manufacturers continue to turn to sweeteners to help produce products that appeal to consumers’ taste preferences. 


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Marketplace growing for bone health

 The 1980s commercial tagline: “Milk. It does a body good” helped to educate the American population about the health benefits of milk. However, the wellness-boosting nutrients found in milk, such as calcium and vitamin D, are not limited to what you find in the dairy aisle at the local grocery store.  


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Organic and natural holding strong

Natural claims show higher growth potential
Consumer awareness about healthy food and beverage choices continues to grow and benefit the natural and organic beverage market.
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Fortification increasing on the shelf

Manufacturers roll out fortified beverages
Advancements in soluble fibers have given beverage developers a whole new set of tools for delivering products that help to fill the fiber gap. Although even the savviest of consumers might not know the difference between inulin and oligofructose, they are beginning to explore the growing number of fiber-rich options available outside of the bread and snack bar categories.
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Understanding fiber fortification

Myriad options available for enhancing drinks
In a broad sense, You’ve probably heard fiber categorized as insoluble and soluble, but the classifications are even more complex. Fiber can be subcategorized in a number of ways including by viscosity, fermentability, physiological effect, source or chemical structure. Understanding fiber through these various lenses is the key to producing products that can speak to today’s consumers, experts note.
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Consumers tune in to fiber

Innovations help busy consumers fill the gap

People of all ages know by now that fiber is “good for you,” and that they should be consuming more of it. A new study from Tate & Lyle, Decatur, Ill., revealed that nearly 90 percent of Americans believe that their digestive health is a top priority, and that consumers are interested in buying products with a “nutritional punch” of fiber.


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Digestive health ingredients help consumers feel better

For the fourth consecutive year, digestive health is the top trend in the health and nutrition segment, said Gregory Leyer, global business development director of consumer healthcare for Danisco, now a part of Wilmington, Del.-based DuPont, during the Pre & Probiotics 2012 Virtual Conference on Feb. 1.
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Drinking to a healthier mind

Designing formulations for prolonged cognitive function
As legend has it, the Fountain of Youth is a spring that restores youth to anyone who drinks from it. Because the fountain is a bit difficult to find, many people have settled for beauty treatments such as lotions, serums and plastic surgery. However, what’s arguably more important than looking young is keeping the human mind young, and beverage-makers are creating drinks that help do just that — and they’re not nearly as difficult to find.
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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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