Researchers from the University of Bonn in Germany found that steviol glycosides are not altered during the extraction and purification process to make high-purity stevia extract.
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
Almost half of Indian consumers aim to live a healthier lifestyle, and they are willing to pay more for healthier products, reports Mintel.
A process allowing for the extraction of compounds from fallen leaves could potentially be used to provide natural colourants, say researchers at VTT Technical Research Centre in Finland.
More energy drinks were launched worldwide in 2015 than in any year since 2008. Volume sales also rose 10 percent worldwide, with China experiencing the highest volume growth, according to a report by Mintel.
Beneo has launched Remypure, a functional native rice starch that has high stability during processing and performs well even under harsh processing conditions such as low pH, high temperature or high shear. It can therefore suit applications that undergo demanding processing conditions including retorted sauces, baby food jars, dairy desserts, and fruit preparations.
The rice starch has a clean taste, and improves both shelf-life stability and texture of products. Available in a range of variants, it can meet customer requirements for creamy or soft textures.
In addition, the thermal production process for the rice starch is entirely natural, qualifying it for a natural and clean label status, which manufacturers can use to appeal to and cater to consumer demands.
As consumers become more conscious about their sugar intake, food and beverage manufacturers have to find ways to reduce both sugar and calorie contents. Sweeteners offer good options, but their properties must be understood to derive the best applications. By Cindy Hazen for Steviva Ingredients
The clean label movement is taking off around the world with increasing number of product launches over the years. The next big challenge is ensuring taste, visual and textural quality with fewer additives. By Thomas Schmidt, interim MD, Beneo Asia-Pacific
As nature’s principal emulsifying agent, soy lecithin can greatly enhance the dispersion of the fatty and aqueous components in many types of food production. By Andrea Wolters, marketing manager, Lecico
The pressing concern of food shortage has thrown the Asia Pacific region into the spotlight. Increasing demands from consumers have driven interest in the food ingredients and additives market, and this is especially true for three main categories. By Natasha Telles D’Costa, research manager, New Zealand GIC, Frost & Sullivan