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Performance nutrition is a robust, growing category within the health and wellness space that many brands are eager to build into their product offerings. Once considered the domain of serious weightlifters or professional athletes, pre-, intra-, and post-workout snacks and beverages are now in demand for the broader nutrition market that includes “weekend warriors” andContinue reading “Flavor and function trends in performance nutrition”
Category Archives: Applications
Flavor Masking: Challenges and Opportunities for Health and Wellness Beverages
Virginia Dare discusses functional beverage trends, projected wellness insight, and off-taste flavor masking expertise.
Teahouses and coffee shops inspire new flavors
When it comes to finding ready-to-drink (RTD) coffee and tea inspiration, there’s no better marketplace of ideas than the neighborhood spots where people enjoy these beverages every day.
Modifying flavor in dairy foods
When formulators enhance their dairy applications with protein or other nutrients, it often comes with an undesirable taste. Our modifying flavors balance this off-taste, instead delivering the taste that consumers prefer. Food Business News recently highlighted our expertise in this area in an article on flavor challenges for the dairy industry. “At the end of the day,Continue reading “Modifying flavor in dairy foods”
WHITE PAPER: Top Trends in Beverage Formulation
The beverage market has long been incredibly dynamic and innovative, characterized by a high degree of new product development and strong competition for consumer attention. Recent years have seen a particularly intense flurry of new product development, with whole new sub-segments (e.g., kombucha, kefir) emerging, new claims and ingredients developing, and beverage categories overlapping oneContinue reading “WHITE PAPER: Top Trends in Beverage Formulation”
Pea Protein and Preferred Taste
Alternative proteins are among the hottest trends in multiple food categories like beverage, snacks, and meal replacement. Adventurous options, like algae and insect protein, are still looking for a larger consumer base, and soy and whey protein still have allergen concerns. Pea protein boasts a number of positives that have lead to substantial growth inContinue reading “Pea Protein and Preferred Taste”
Millennial Snacking
Millennials represent about 23.4% of the total US population and are nearing their prime spending years. For the first time in history, food has surpassed clothing as the no. 1 spending category among teens—representing 24% of their total wallet. And while taste is still the top factor in determining spending decisions on food, healthy optionsContinue reading “Millennial Snacking”
Kombucha and Functional Beverages
According to marketing research firm SPINS, probiotic juices and functional beverages have grown by 31.2%—and more than $100 million in sales—since last year. The kombucha market alone grew 41% to $534 million in 2016. Growth for functional beverages is expected to continue as consumers come to expect more from their beverages. While technology has madeContinue reading “Kombucha and Functional Beverages”
Flavor and color choices expand in the snack and bakery market
Anton Angelich, Virginia Dare group vice president, was recently featured in a Snack Food & Wholesale Bakery article about new flavor and color choices in the snack and baking industry. Flavor and color companies are developing new solutions to bring their customers the adventurous flavors and colors they want, using the natural methods they demand. “Nutrition barsContinue reading “Flavor and color choices expand in the snack and bakery market”
Coconut Water: A Bar Binding Agent?
The global coconut water market is projected to grow at a compound annual growth rate close to 27% from 2016 to 2020, according to Technavio research analysts. The demand for healthy beverages without artificial food additives leaves coconut water well positioned to continue to be a top choice for consumers—especially millennials. As more consumers learn of coconutContinue reading “Coconut Water: A Bar Binding Agent?”