Coffee shop culture and the love for coffee products are growing amongst Southeast Asian consumers, presenting opportunities for manufacturers in these vastly expanding markets. By Davina Patel, global food & drink trends analyst at Mintel
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.
Ready-to-drink (RTD) tea has seen a strong growth due to consumers’ rising health awareness, resulting in them turning to beverages offering health benefits.
The deZaan M558V cocoa powder by Olam Cocoa meets the growing market demand in Asia for higher-end cocoa and chocolate products.
The medium-fat cocoa powder provides a full chocolate flavour, and is particularly ideal for inclusion in beverage applications as it is a free-flowing, non-lumping cocoa powder.
With its 17-19 percent fat content, it provides ideal production conditions for manufacturers while simultaneously enhancing the creaminess and richness of beverages.
Its reddish brown colour and properties suits it for all kinds of chocolate drink applications such as instant drinks or ready to drink beverages, as well as for desserts, ice creams, cereals and truffles.