Reducing sugar in beverages is not easy, but hydrocolloid technology presents options for today’s formulators. By Ross Clark, distinguished research fellow, CP Kelco

The global juice concentrate market is forecast to grow at a CAGR of 3.4 percent from 2017 to 2025, according to Transparency Market Research.

The lines between soft drink categories are blurring, as consumers are seeking options that can provide everything they desire—hydration, natural, low- or no-calorie, yet nicely flavoured drinks to quench their thirst. How can manufacturers better position their products? By Howard Telford, senior beverages analyst, Euromonitor International

Sports nutrition is a growing market driven by consumers looking to support personal health and wellbeing. Beverages enhanced with protein is becoming more popular, but finding the right protein product can be challenging, especially without sacrificing taste and mouthfeel. By Steve Mott, technical director, Proteins, ADM.

TIC Gums has expanded its portfolio of clean label hydrocolloids with new stabiliser systems (Ticaloid PRO 192 AGD and Ticaloid PRO 192 AGD High Viscosity) designed for ready-to-drink, dairy-based protein beverages.

These address challenges associated with dairy beverage development including age gelation, protein stabilisation, and texture needs while adhering to clean label parameters.

Manufacturers can customise desired textural attributes while maintaining the stability of the finished product and extending its shelf-life. Beverages can also have higher protein content, increased fat levels, and a clean label with the use of these stabiliser systems.

New drink concepts need to rely on more than taste alone. Using colour in beverages is crucial to gaining consumer preference. By GNT

Millennials list 100 percent fruit juice as one of the healthiest beverages, alongside sparkling water and milk, according to Welch’s Global Ingredients Group.

Consumers today are increasingly seeking functional foods and beverages for sustaining their energy on-the-go. Manufacturers can meet this demand and appeal to them with products including protein and fibre. By Sarah Lim, senior marketing manager, ADM

Energy is a buzzword in the nutritional ingredients industry and it has been this way for quite some time. Despite its relatively long-standing presence, it is not going away. What ingredients can propel this trend? By Dr Elaine Drummond, product technology manager, bioactives, Glanbia Nutritionals

As our lifestyles become more hectic every day, people demand for an energy source that gives them a boost between meals, while working, driving long distances, or studying. But how can we ensure these are healthy options as well? By Ieva Jurevičienė, head of NPD, MyDrink Beverages

APFI About Us

Asia Pacific Food Industry (APFI) is Asia’s leading trade magazine for the food and beverage industry. Established in 1985, APFI is the first BPA-audited magazine and the publication of choice for professionals throughout the industry with its editorial coverage on the latest research, innovative technologies, health and nutrition trends, and market reports.

Asia Pacific Food Industry is published by Eastern Trade Media Pte Ltd. The company owns numerous trade and consumer titles, including Asia Pacific Metalworking Equipment News and Industrial Automation Asia.

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