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.
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.
Ticaloid Ultrasmooth NGMO ideal for instant protein beverages
December 16, 2016
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.
Research comes before U.S. National Organic Standards Board expected vote on ingredient’s continued use in organic products
August 11, 2016
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.
Whenever consumers make Jell-O, thicken gravy or add corn starch to a pie filling, they knowingly or unknowingly are using hydrocolloids to thicken their products and give them a desired consistency. As health-and-wellness trends impact new product development, beverage formulators increasingly are using these ingredients to give consumers the clean label, nutrient-enriched beverages they seek, experts say.
A lot is brewing in the March 2020 issue, from cold-brew coffee to craft beer. Check out our cover story to learn the latest about the $300 million merger that brought the Boston Beer Co. and Dogfish Head together. Our Beverage RD article uncovers the latest trends in sweeteners, while readers can get Up Close With OWYN (Only What You Need). Our Ingredient Spotlight highlights innovations in the utilization of coffee as a flavorful, functional ingredient. And our 2020 Beer Market Report is a hefty pour that you won’t want to miss. You’ll also see the latests in new products, suppliers and more. This issue is good to the last drop. Thirsty for more? Subscribe to get the latest stories delivered right to your inbox. Check back throughout the month for additional content.
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