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
The miracle berry from Africa, otherwise known as Synsepalum dulcificum, contains a protein called miraculin which is able to suppress sourness and elicit a sweet flavour. This could have some potential in reducing sugar content of sour drinks.
Yeast, one of humankind’s oldest processing ingredients, has advanced in capabilities, traits and applications today. Used in both the food and beverage industry, what are some advances in yeast fermentation? By Steve Campbell, president, Campbell & Company Strategies Incorporated
Fermented foods have been recognised for centuries as healthy and tasty. Beyond that, what do you get in fermenting medicinal herbs? Symbiotic fermentation of botanicals broadens the spectrum of health benefits in comparison to concentrated extracts, increases the bioavailability of active compounds and creates new nutrients that help to support a healthy gut. By Chantale Houle, Kefiplant