Natural Products Insider

SEP-OCT 2017

INSIDER is the leading information source for marketers, manufacturers and formulators of dietary supplements, healthy foods and cosmeceuticals. Since 1997, INSIDER has been serving the needs of the global nutrition industry.

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28 INSIDER September/October 2017 antioxidants and nutrients, perfect for all natural solutions to add both color and nutritionals." Exotic Flavors, Proteins and Collagen Peptides Not only are fruity fl avors invading the tea market, but so are exotic fl avors from overseas. Shelia Harte, director of beverages at Bell Flavors & Fragrances, said an infl ux of Polynesian beverages is allowing westerners to experience exotic fl avors. "I expect the market to see more Polynesian POG (passionfruit-orange- guava) fl avor profi le in teas," Harte said. Turkish coffee has come across the seas with a strong profi le hint of cardamom, but Turkish tea, cultivated in the Black Sea region, follows Harte's prediction and provides strong tea fl avors with notes of smoke and apricot. In addition to fl avor infl uxes, companies are also fortifying their beverages. "Vitamins and proteins are now being added to tea to create functional beverages and to provide energy, relaxation, brain support and protein boost," Harte said. Khan said Kerry uses plant-base d and whey protein options for its beverages. "Consumers' focus on health and wellness contributes to increasing popularity of incorporating ingredients such as nut milks, plant-based proteins and medium- chain triglycerides (MCTs) into specialty coffee formulations," Khan said. "There are a growing number of beverages made with MCTs, which provide consumers with more sustained energy and mental focus." BI also adds protein to its coffee, and focuses on plant-based ingredients to provide additional nutrition, as well as mouthfeel and viscosity, Cornelia said. As for Nitta Gelatin, according to Katie Stevenson, business development manager, companies are looking to collagen peptides when formulating innovative teas and coffees. "They're linked to benefi ts relating to the skin, bones, joints and other areas," Stevenson said. "They're also water soluble, so the opportunities for this ingredient in the beverage industry are vast." The clean label trend has made its way into the coffee and tea market, and consumers want to ensure their beverages meet new health standards. Companies are responding by adjusting products to meet a variety of trends—providing consumers with fruity, exotic fl avors and functional benefi ts, while also giving them the coveted clean label beverage. Food & Beverage: Coffee & Tea

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