Food & Beverage

Clean-label marketing and “low” and “light” claims drive energy drink interest. Plus: Interest in the energy category is not limited to the energy drinks market alone.

There are slight differences in terms of which of those flavors pair better with dairy (whey) protein versus plant protein.

Will a widening audience give energy products staying power?

The government’s official definition of healthy has not been updated for more than 20 years.

The company says that its chicory root fiber ingredients can provide consumers with benefits like satiety and ultimately help them manage weight.

Come one, come all…to the plant-based-beverage market.

Last spring, the European Commission authorized an Article 13.5 health claim linking chicory-root-fiber ingredients inulin and oligofructose with improved blood glucose levels. Now, the scientific study on which the health claim petition was based has been published in the European Journal of Nutrition.

With the global astaxanthin market projected to reach $1.1 billion by 2020, scientists are doubling down on research in new health areas.

The process patent lets Applied Food Sciences create a highly water-soluble energy ingredient.

Market researcher Mintel and beverage specialist Flavorman talk about the evolution of sports drinks.

Opportunities in the children’s health products market.

Superfruits are still going strong in the U.S.

While agave syrup rose to popularity a decade ago as a sugar replacement, in recent years agave syrup has also come under fire from detractors concerned about the syrup’s high fructose content. 

Bestevia Reb M is produced via an enzymatic conversion process using natural steviol glycosides derived from the stevia leaf.

Beverages continue to be the next frontier for marine ingredients. What progress have fish oil and algal-ingredient suppliers made?

The company has yet another new innovation: a high-quality chia oil that it says retains all of chia’s healthful nutrients due to a special production process.

Why Cargill thinks one particular star ingredient, chicory root fiber, can play a greater role in the sugar-reduction movement.

From pistachios to peas, emerging ingredients for plant-based milks are opening the category up to additional applications and consumers. 

Snack makers turn to healthy claims.

When FDA finalized its new U.S. Nutrition Facts rule in 2016, one of the label’s most notable changes was the addition of a new dual-column requirement for packages containing 2-3 servings.

Are all fermented foods probiotic? Do probiotics delivered in a topically applied skin cream really work? Probiotics expert Ganeden takes us through five of the most common myths surrounding probiotics.

Where I do think dairy representatives have a point is when they argue that consumers could be under the impression that dairy milks and plant-based milks are nutritionally equivalent if both are called “milk.”

FDA draft guidance has given the sodium-reduction movement new life, and ingredients old and new are rising to the challenge.

Food and beverage companies in particular are of high interest to investors, said NCN.

In public comments released today in response to FDA’s recent draft guidance on dietary fiber, two industry associations told the agency that the agency’s criteria for what is considered a dietary fiber are too stringent.