Ingredient Spotlight

Focused articles on popular and upcoming ingredients, including fortifications, flavors and featured additions.

ARTICLES

Tea ingredients expand into most beverage categories

Consumers seek premium, brewed ingredients

As a protest against British taxation, Samuel Adams and other colonists dumped chests of tea into Boston Harbor in what would come to be known as the Boston Tea Party on Dec. 16, 1773. However, from a beverage perspective, if someone hypothetically tasted the harbor water after the Boston Tea Party, this event could have been viewed as an early experimentation of blending tea and tea flavors in Puget Sound water.


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Protein use in beverages up 10 percent

Protein blends offer improved muscle recovery benefits

Experts agree that the protein ingredients market is in full expansion — and isn’t showing any signs of slowing.


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Spicy ingredients continue to trend across beverage categories

Consumers now interested in specific chili varietals

It was only a matter of time before hot and spicy ingredients made the transition from food to beverages, according to Lisa Demme, marketing director for Fona International, Geneva, Ill. Now, there’s no slowing the flavor profiles down, suppliers say.


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Function rated No. 1 for botanicals usage in beverages

Botanicals offer natural, healthful alternatives to artificial ingredients

Although artificial intelligence could be a wave of the future for retailers and plant operators, artificial ingredients might be a trend of the past for consumers.


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Citrus blends in beverages will trend next year

Citrus ingredients impacted by consumer demands and environmental challenges

Citrus flavors have long been popular among U.S. consumers, whether the flavors appear in an orange soda or Key Lime pie.


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Honey sparks flavor trend in craft beer, spirits

Natural sweetener also offers fermentation benefits

At picnics and other outdoor events during the summer and early fall, consumers have to watch out for bees that might crawl into their unattended beverage cans.


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Hydrocolloids help beverages meet mouthfeel expectations

Gums add texture after sweetener, fat reduction

When playing Jenga, players have to carefully remove small wooden blocks to simplify a tower’s structure without pulling out the wrong block, which can cause the tower to topple. In some ways, formulating beverages is like playing a game of Jenga: Formulators add and remove certain elements to simplify beverage processing or meet consumer interests; however, if they pull out the wrong ingredient, the beverage’s structure can fall apart.


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Vanillas with specific origins, claims gaining traction

Virginia Dare turns to higher-fold vanillas for halal applications

Although some people might use the word “vanilla” to describe events, people and objects that are ordinary or boring, researchers have found that people who like vanilla flavor actually are the life of the party.


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Specialty malts add variety to craft beer

Micro-malting industry incorporates local ingredients, sustainability

In the craft beer segment, hops tend to steal the spotlight when it comes to formulation. They’re prominent within India Pale Ales (IPAs), which is the segment’s top-selling style, according to Information Resources Inc., Chicago. Plus, they’re even measured in most beers by International Bitterness Units (IBUs), which assess the bitterness of a beer as provided by the hops that are infused during brewing.


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Consumers seek protein to promote healthy diets

Beverages should clearly note protein content on label

As the old saying goes, only two things are absolute in life: death and taxes. As many of us just finished the hustle and bustle of tax season, I think we can add another item to today’s list of absolute certainties, and that’s the discussion of obesity.


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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

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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.

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