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Understanding fiber fortification

Myriad options available for enhancing drinks
Anneliese D. Klainbaum
April 13, 2012
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
Anneliese D. Klainbaum
April 13, 2012

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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Drinking to a healthier mind

Designing formulations for prolonged cognitive function
Stephanie Cernivec
February 13, 2012
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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Hydrocolloids:Ingredients that bind

Hydrocolloids provide solutions for new formulations
February 13, 2012
As beverage-makers dream up new formulations to address the gamut of consumer requests, such as natural, diet, functional or indulgent products, new recipes often can spur the need for new solutions from ingredient suppliers. In response, hydrocolloid manufacturers have developed portfolios of binding ingredients that are able to perform in new applications.
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2012 New Product Development survey

A return to innovation forecasted — with a traditional focus
Jennifer Zegler
January 9, 2012
Answering consumer demand, creating new formulations and leveraging growth opportunities are among the reasons why beverage-makers plan to launch more new products in 2012 compared to 2011, according to the results of Beverage Industry’s annual New Product Development survey. A planned increase in launches was cited by 59 percent of respondents, which is a 14 percent rise from last year’s survey results.
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Reading between the leaves

Tea shows off its colors, benefits and many functions
Stephanie Cernivec
December 11, 2011
Hot or cold, bottled or bagged, tea is the most widely consumed beverage in the world next to water, according to the Tea Association of the U.S.A. Inc., New York City.
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A colorful palette of options

Color trends address natural demands, stability concerns
jessica Jacobsen
Jessica Jacobsen
November 14, 2011
For beverages, colors can play a crucial role when it comes to shelf appeal. They can help grab a consumer’s attention as well as correspond to the flavor and branding of a beverage. In addition, as beverage-makers seek more natural ingredients to be able to provide clean label statements, the search for colors that can deliver on all of those requests has helped spark innovation among ingredient suppliers.
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Functionality niche expanding

Performance beverage ingredients meet broader consumer needs
jessica Jacobsen
Jessica Jacobsen
October 14, 2011

Beverages have become more than just a source of refreshment. Consumers also are turning to beverages for functional benefits. Sports drinks as well as energy drinks and shots have become a source to provide a variety of functionalities.“There are quite a number of functional benefits that consumers are looking for with energy drinks and shots besides [an energy] boost,” says Garima Goel Lal, senior analyst at Mintel International, Chicago.


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