The opportunity for beverage development in the era of new healthy food

                                                            The opportunity for beverage development in the era of new healthy food

Growth in functional beverages, including sprouted grains, unprocessed claims, and sources from Turmeric, Spirulina, Staghorn sumac, Purple Sweet potato, Nigella, Capsicum, Butterfly pea flower, and hibiscus, among others. There are multiple trends driving a new area of wellness, with functional beverages playing a leading role. What are the opportunities for beverage development in the new healthy food area?

1. Balance:

Shift from overly hyped, single-function beverages such as high-protein beverages to health and wellness products that provide a balanced, well-rounded, food-inspired, multifunctional diet. Consumers with busy lifestyles prefer products that address multiple goals or symptoms in a convenient, all-in-one solution.

2. Personalized Nutrition:

It is "all about me". Customized ("individualized") nutrition is reshaping the health market, as affordable genetic testing kits provide information on individual health conditions, including deficiencies and genetic predispositions.

3. Food is medicine:

Consumers are returning to food and beverages for active or preventive health measures and long-term health. Holistic, traditional, and age-old practices are being revisited as consumers reject synthetic drugs and chemicals in favor of natural remedies. There will be more demand for herbs, spices and foods in traditional cultural medicine systems (Traditional Chinese Medicine, Ayurveda). Antioxidants and other plant compounds from herbs, spices, fungi, teas, essential oils and extracts have a variety of health benefits.

4. Flavor Masking:

Natural ingredients often contain off-flavors, as well as acidity, aftertaste, astringency, bitterness, whitish and metallic, and the need for flavor masking is obvious. Taste and flavor preferences are subjective, and different consumers have different feelings. For example, bitterness is a positive attribute for some consumers, some are only interested in specific products that contain bitterness, such as coffee or dark chocolate, and others find bitterness completely objectionable.

A single recipe does not work for all, it may contain a blend of taste masking, flavor profile enhancement and sweetness enhancement. Therefore, it is necessary to identify the customer's unique taste goals or concerns, determine a comprehensive solution, and customize a natural mask, conditioner or enhancer to provide a good taste.

5. New categories worth paying attention to

For manufacturers, the market in 2019 is something to look forward to. Turmeric/Curcumin, Algae (Spirulina, Chlorella), Matcha, Yerba Mate, Mushrooms, Oats, Hemp, Beneficial Bacteria, Antioxidants (such as ALA, Carotenoids, CoQ10/Ubiquinone and Resveratrol) ), and more fermented ingredients are becoming more and more important. An increasing focus is expected on nutrient bioavailability, raw materials, fermented foods and beverages, botanicals, cellular oxidation, and beneficial symbionts, among others.

And when it comes to bacteria, agricultural and biochemical research shows that healthy soil contains bacteria that are beneficial to human health (especially immune and gut health). Research suggests that exposure to soil microbes improves immune system development in children and may have natural antidepressant effects. Probiotic formulations that are similar to certain soil microbes may enter new functional categories.
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