Articles Tagged with ''beverage ingredients''

Whether they’re used by fitness enthusiasts or as on-the-go meal replacements, protein-fortified beverages are carving out their place in the beverage market.

Pyure Brands launched a commercial-grade organic and non-genetically modified organism (GMO) erythritol sweetener.

In response to higher cocoa prices, David Michael & Co. relaunched Cocoa-Mate, its line of cocoa extenders that are functionally capable of replacing up to 50 percent of the cocoa powder used in a finished product, the company says.

In conjunction with Madagascar-based Soarary, Virginia Dare, announced a new dual-objective strategy to improve the sustainability of Madagascar’s vanilla market.

International Dehydrated Foods Inc. (IDF), Springfield, Mo., will bring chicken protein to the beverage industry through innovative health-and-wellness applications that the company will showcase at SupplySide West, taking place Nov. 12-16 in Las Vegas.

Roha Group, Mumbai, launched its global reorganization initiative by unveiling a new corporate identity and six division logos.

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.

When developing a functional drink, beverage-makers have to choose ingredients that will offer desired benefits to the consumer. For Washington, D.C.-based Advanced Nutrient Science International’s Xtreme Shock ready-to-drink (RTD) performance beverages, the brand used the carbohydrate glycerol as a “hyper-hydration” ingredient to replenish lost fluids and hydrate muscle tissues in order to reduce fatigue and boost performance, says Joe Sammarco, vice president of sales. It also used Octopalean, a natural thermogenic ingredient that increases metabolism, stimulate lipolysis and promote insulin sensitivity, he adds.

Whether it’s because of its weight management capabilities or its preventative links, fiber is putting its stamp on the American diet.

This year’s Institute of Food Technologists’ (IFT) 2013 Annual Meeting and Food Expo attracted more than 23,500 food professionals to McCormick Place in Chicago from July 13-16 to seek out the latest innovations in food science and technology, according to organization.