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Category Archives: Product Development

Tea and coffee surf energy’s next big wave

Part of the greater consumer movement toward overall health and wellness is a move toward natural energy beverage sources—primarily, tea and coffee. Dairy Foods recently featured Virginia Dare’s tea and coffee extracts in an article on this trend. “Consumers tend to perceive tea and coffee as health-neutral, unprocessed, and a normal part of daily life,” said SiddhiContinue reading “Tea and coffee surf energy’s next big wave”

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”

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”

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?”

WHITE PAPER: Plant-based Proteins: Flavor Solutions and New Applications

Despite the flavor challenges they present, plant-based proteins continue to grow in popularity. Plant proteins like pea, rice, soy, or pumpkin seed can introduce a musty off-note to an application, but recent flavor innovations driven by flavor companies like Virginia Dare are helping to bring them to success on the market. If you’re seeking toContinue reading “WHITE PAPER: Plant-based Proteins: Flavor Solutions and New Applications”