Ingredient Spotlight

Searching for the next superfruit star

Will cherry be the next fruit to rise to the top?
November 15, 2011
In recent years, consumers have embraced superfruits, such as pomegranate, acai, blueberry and cranberry, for their antioxidant content. However, certain cherry varietals also rank alongside the more renowned superfruits in terms of antioxidant content. Although the fruit has long been favored as a pie filling and ice cream sundae topper, cherry is still establishing itself as a beverage ingredient, but suppliers say that’s ripe for a change.
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Fiber gains from a fuller understanding

Consumer awareness, ingredient options for fiber expand
October 14, 2011
As consumers continue to look for functional food and beverages to supplement what’s missing from their diets, manufacturers continue to offer fortified options. When it comes to fiber, consumers can now find fiber-fortified snack bars, brownies and juice drinks.
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Good inside and out

Aloe gains momentum as a naturally beneficial ingredient
September 12, 2011
Long known as a skin soother, aloe has a reputation in the United States for its inherent external benefits. Riding the health and wellness trend, aloe suppliers and beverage-makers are working to expand consumers’ knowledge about the benefits of consuming aloe.
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Competing for the limelight

Citrus flavors evolve to entice consumers
August 15, 2011
With new beverage flavors fighting for consumers’ attention and juice prices higher than usual due to inclement weather, U.S. orange juice sales have declined during the last several years, says Sarah Theodore, global drinks analyst for Mintel Food & Drink, Chicago. More specifically, orange juice sales were down about 9 percent in food, drug and mass retail, excluding Walmart, between 2008 and 2010, she says.
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Omega-3 carving its niche

Fatty acids’ future lies in nutritional beverages
July 18, 2011

The American Heart Association recommends consuming omega-3 fatty acids to benefit the hearts of healthy people as well as those at risk or who have cardiovascular disease. Although the association recommends eating two servings of fish a week for fatty acids, ingredient companies offer a lineup of products that help beverage-makers continue to offer another avenue for consuming polyunsaturated fats.


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Demand for flavors, customization brew in coffee

Market for coffee and coffee flavors remains strong
June 20, 2011

Throughout the world, coffee is consumed for its caffeinated benefits, for its social connotations and because it offers rich and delicious flavors. While the reasons for drinking coffee have remained the same through the years, coffee itself has experienced quite an evolution. Today, consumers enjoy their blends bottled, canned, decaffeinated, instant or even in their favorite dessert.


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Coconut Shows its Versatility

Coconut water, milk, cream and flavoring emerges as trendy beverage ingredient.
May 16, 2011
Coconut waters have become a hot new category for the beverage industry, and coconut ingredients from water, milk, cream and flavoring are flourishing in new beverages on the market.
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Whey Protein Builds on Success

April 4, 2011
In 2010, performance beverages, juices, beverage mixes, enhanced waters, meal replacement drinks and even teas launched with whey protein included.
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Herbs and botanicals offer benefits from the ground up

March 21, 2011
Herbs and botanicals find niche in functional beverage formulations.
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Vegetable juices get creative

February 7, 2011
Health and wellness beverage trends increase vegetable juice demand.
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International Pineapple Day at Bahama Breeze

In celebration of International Pineapple Day on April 2, Bahama Breeze locations across the country invited the media and consumers to celebrate with cocktails that feature the tropical flavor of the pineapple. (Photos by Liz Parker and Jennifer Haderspeck)

10/10/13 2:00 pm EDT

Ditch the weighting agents: A cost effective solution for delivering flavors and actives

Available On Demand Learn how to reduce costs and energy use by enabling high oil load emulsions, eliminating the need for weighting agents like brominated vegetable oil (BVO).

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