Along with other news on developments and acquisitions, ingredient companies are spreading the word about new ingredients, including functional and masking ingredients.

Most recently, demand for plant-based, clean-label and reduced-sugar functional beverages has been high, according to experts. Hydrocolloids help address all of these needs.

A surge in ketogenic diets and sugar reduction due to consumers’ increased health-consciousness is impacting demand for hydrocolloids often used to enhance the quality and functionality of beverages.

Ingredient suppliers recognize the challenges that can emerge when beverage-makers want to develop a clean-label product and making sure that product attributes meet consumers’ perceptions of clean label.

As the popularity of high-protein and reduced-sugar beverages continues to grow, formulators look for new ways to perfect the process while maintaining the texture, mouthfeel and taste of their products.

Beverage ingredient suppliers are collaborating with other companies as a way to expand their distribution reach and develop new products.

Hydrocolloids have shown how valuable they are in order to improve a beverage’s texture and mouthfeel, facilitate increased usage of protein, fiber and nutrients, and serve as “the glue” to provide consumers with the functional, healthy beverages they demand.

Once a niche trend, health and wellness has gone mainstream as many market research firms have highlighted in reports. As better-for-you options abound throughout the consumer packaged goods market, beverage formulators are turning to stabilizing ingredient sources to maintain product efficacy.

TIC Gums expanded its portfolio of texture and stability solutions with the addition of Ticaloid Ultrasmooth NGMO Original, a cold water-soluble hydrocolloid system for use in non-GMO instant protein beverages.

A new study commissioned by the International Food Additives Council (IFAC) on carrageenan, a stabilizing ingredient that also is used to support texture and nutrients in many foods and beverages, demonstrated that the ingredient does not induce inflammation in human cells as claimed by carrageenan critics.