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R&D News

Suppliers highlight research, release new solutions

The Perfect Purée of Napa Valley releases Sweet Ginger

Beverage R&D News
November 16, 2023

Plant protein powder is no longer exclusive to vegans and athletes, with significant numbers of mainstream consumers now shopping the category, according to new research commissioned by MycoTechnology Inc., the mushroom mycelial fermentation specialist. The survey of 725 plant protein powder users, carried out by Brightfield Group in Q1 2023, found that just 17% of them identified as vegan. Furthermore, 38% of the respondents in the survey who declared that they purchase only plant-based protein powders said they mixed them with dairy milk, indicating that they buy such products for reasons other than dietary lifestyle choices. When it comes to product quality, plant-based protein powder consumers are in broad agreement. Nearly all of them (92%) said they would find a product more appealing if it offered higher quality protein, with 91% attracted by a protein that is more complete. Beyond nutritional factors, 91% of respondents said they favor products that promise a better taste. MycoTechnology’s Marketing Director Jonas Feliciano commented: “These findings demonstrate that plant protein is smashing apart outdated stereotypes and is now earning strong support among mainstream consumers. The fact that so many blend their plant protein powder with milk is a strong sign that non-vegans consider plant protein to be a conventional product and a key part of a healthy diet. Most notably, all but a few of the respondents to our survey said that they considered protein quality and flavor to be of the utmost importance. The successful plant proteins of the future will be those which are able to tap into the needs and preferences of these highly discerning consumers.”

The Perfect Purée of Napa Valley, a U.S. producer of premium fresh purées for culinary and beverage professionals, introduced Sweet Ginger, a sweet and spicy balance of ginger and vegan cane sugar with a warm, tantalizing aroma, the company says. Sweet Ginger is a reimagined version of The Perfect Purée’s classic Sweet Ginger— now more flavorful with a pourable consistency, making it ideal in cocktails, confections and savory creations, it notes. Sweet Ginger is vegan, gluten-free and certified by the Non-GMO Project. The new release is available on The Perfect Purée’s online store and its network of foodservice distributors throughout the United States, Canada and Mexico. “Ginger is an enduringly popular flavor, one that has endless applications in all menu parts,” said Michele Lex, The Perfect Purée of Napa Valley president and chief marketing officer, in a statement. “Sweet Ginger elevates the familiar classic in a surprising and intensely flavorful blend.” Whereas The Perfect Purée’s classic Ginger had a more zest-like consistency, Sweet Ginger pours like a purée so it’s more versatile, according to the company. “It’s destined to be a new staple and a creative springboard for pastry, culinary and — more than ever — beverage professionals,” Lex added. “We want all of our flavors to make it easy for busy kitchen professionals to use in a variety of recipes.”

Chemicals and ingredients distributor Brenntag Specialties recently announced an agreement to acquire Colony Gums Inc., a U.S.-based stabilizer blends manufacturer and blending services provider. With this acquisition, it is expected that Brenntag’s product portfolio in Life Sciences, especially in Nutrition, will be complemented and expanded. Colony Gums is headquartered in Monroe, N.C., and is a family-owned distributor servicing customers all across North America. “Colony Gums will complement our existing business and enable us to serve customers with stabilizer blends, blending solutions and hydrocolloids in our growth market of Nutrition, and other customers in Life Sciences markets globally,” said Michael Friede, CEO of Brenntag, in a statement. “This is part of our ‘Strategy to Win’ to expand and fill white spots in our Life Science portfolio. I look forward to working with our new challenges in Monroe and am excited to welcome them to the Brenntag team.” 

KEYWORDS: beverage ingredients ginger plant proteins

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