Yerba Mate – an attractive green tea substitute

One of the most popular drinks of all time is the energy drink. Green tea is a natural source of caffeine, which is not an astonishing ingredient anymore, least in the beverage category. Yerba Mate is a great  yerba mateupdate for green tea. It has a stronger taste, slightly bitter notes, darker colour, and natural caffeine. The bitter notes in Yerba Mate create a picture of a more mature, adult drink, which does not require high sweetness. Yerba Mate could be used as both a main or functional ingredient.

Yerba Mate beverages are most commonly carbonated and are more tied up with the adult drink category than in the iced tea beverage category. A strong taste profile helps create a unique flavour, which depends on the source of Yerba Mate. These herbs can have differently expressed notes, from very bitter to flowery. Yerba Mate is well known for a wide range of benefits, such as energy and focus enhancers, immunity, and mood improvement; it even works as a prevention against infections.

Beverage categories recommended for Yerba Mate: natural energy drink, iced tea, adult drink, nootropic drinks, focus drinks, or alcoholic long drinks.

Turmeric – super strong natural antioxidant

India is a country with very old traditions and extremely interesting taste profiles. One of the most commonly used ingredients is turmeric. This plant has been used for thousands of years and is well known for its great health benefits. It is known to help with digestion problems and weight loss, detoxing tumericthe whole body, treatment of heart disease, and even fighting cancer and depression. This ingredient may sound like a solution for all of our everyday health problems. Turmeric is full of curcumin, which is a strong antioxidant and provides its beautiful yellow colour.

The flavour of turmeric is very common in the kitchen as it is one of the main ingredients in curry spice mix. Because of this, turmeric might be hard to imagine tasting good in a refreshing drink.

Beverage categories recommended for turmeric: green smoothies with HPP technology, liquid meal replacements, detox drinks, or kombucha.

Hibiscus – not only nice to grow in the garden, but also to sip it from the cup

Hibiscus has been extremely well known in African countries for ages. It has been used not only for tea hibiscusceremonies, but also for medical purposes and even beauty procedures. These flowers have a strong red-purple colour and a very full mouthfeel in comparison with other teas. An interesting fact is that hibiscus is quite sour, which is why it is known as a sour tea. This tea is a good source of vitamin C. Many people consume this drink in order to manage their blood pressure, improve digestion, or lose weight.

Hibiscus is a nice ingredient for beverages as it not only provides flavour but also gives a very specific sourness and colour. It tastes lovely with pineapple juice or ginger.

Beverage categories recommended for hibiscus: adult drinks, refreshing drinks, functional and beverages with juices.

Always-trendy ginger

Ginger is an ingredient that does not require any explanation as it is well known across the globe, not only because of its taste but also because of its health benefits. It helps fight digestive problems and gingerregulates sugar levels. This ingredient has such a wide field of usage that is sometimes feels like trends are following ginger, not vice versa.

Ginger became a trend in the beverage business around 5 years ago. However, ginger is like a never-ending story. New beverage categories continue to adopt ginger as their key ingredient. Ginger beer, iced teas, adult soft drinks, non-alcoholic mocktails, functional drinks, smoothies, etc. It would not be so interesting if the adoption process were easy. The challenge is managing to save ginger’s unique spiciness and taste during production. This ingredient goes well with herbal notes, with fruity citrus notes, and even tropical flavours. It is one of the most universal ingredients to use in order to give a sparkle to your drink.

Beverage categories recommended for ginger: adult drinks, spicy and functional beverages, or herbal drinks.

Matcha – a unique type of green tea

Matcha has been rising for the past 3 years. It has earned the reputation of a very healthy ingredient and as a great substitute for tea and even coffee. When loose Matcha was first introduced, consumers were surprised not only with an attractive preparation using a special whisk, but also with a variety of different preparations for tea with milk lovers. Matcha is known as a strong antioxidant and mood enhancer.

It is said that 1 cup of Matcha substitutes 10 cups of green tea. Matcha tea contains a unique, potent class of antioxidant known as catechins, which are not found in other foods. In particular, the catechin EGCg (epigallocatechin gallate) provides potent cancer-fighting properties. Furthermore, matcha is rich in L-Theanine, a rare amino acid that actually promotes a state of relaxation and well-being by acting upon brain functions. While stress can induce beta waves and lead to an excited, more agitated state, L-Theanine creates alpha waves, which lead to a state of relaxed alertness. As an additional benefit, L-Theanine may help memory, learning, and ability, all the while inhibiting any possible side effects from caffeine, a natural component of green tea. Therefore, a bowl of matcha promotes concentration and clarity of mind without any of the nervous energy found in coffee.

The challenge with matcha in the ready-to-drink beverage industry is that it creates sediments and is extremely sensitive to heat treatment and oxidation processes. Thus, whole liquid turns brownish very quickly due to the natural oxidation processes. Although this ingredient is challenging to work with, how many different flavours you can get using this ingredient is quite surprising. It is also very nice that matcha has a very specific bitterness and does not really pair well with high sugar content products. Less sugar content helps create a trendy and healthy product that also avoids additional sugar taxes.

Beverage categories recommended for matcha: iced tea type products, smoothies, plant based protein drinks, nootropic beverages, or relaxation drinks.

Overall, all these five ingredients are unique in their taste profiles. New and old beverage categories are trying to surprise consumers with unusual solutions using ingredients that do not scare them out of trying the new product. What is great about all these ingredients is that they are well known for their health benefits and there is no need to educate consumers. There is no need to look for new ingredients to astound the world; it is more than enough to find a forgotten one and use it in a most unpredictable way.

Original article was published in Beverage Industry Blog.

For the past five years, we can see dozens of influencers online who are sweating in the gym to form a so-called perfect body. These influencers and bloggers are spreading the trend of the body cult all around the globe. Everyone wants to reach visible results as fast as possible. This can be done with the help of functional products. A sports drink with branched-chain amino acids (BCAAs) or essential amino acids (EAAs) can help an athlete get results much faster or a protein drink can help them grow muscles faster.

It is well known that amino acids are the main ingredient in muscles. They play very specific key roles in health and performance in human physiology and help athletes not only retain muscle but also burn fat.  Proteins are made up of both essential and non-essential amino acids that can be used by the body for a plethora of benefits. Some of these key benefits, besides muscle building, include improved mineral absorption and improved focus during exercise. The body must break the protein down into these free-form amino acids in order for them to function. Consuming amino acids in their free form is beneficial since these amino acids can address their function almost immediately.

Branched-chain amino acids include the essential amino acids leucine, isoleucine, and valine. They are very popular among strength athletes, yet there is strong evidence validating their use for endurance training and racing as well. Numerous research studies have shown these three key amino acids to be extremely important to consume, especially during dieting and exercising. The human body cannot make essential amino acids. As a result, they must come from food. The nine essential amino acids are histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine. Having EAAs in a drink helps an athlete to consume the necessary amount of these essential functional ingredients in order to enable faster muscle formation and to achieve higher endurance.

Sugar content is a very hot topic all over the globe

The only negative aspect of these functional ingredients is that combinations containing the EAAs have a very strong and specific aftertaste. There are ways to overcome this problem using a sweetener. Usually, sports drinks are supposed to have as few kcal as possible, so artificial sweeteners are the best option to provide a strong and sweet taste, which could also help to cover up the unpleasant aftertaste.

Protein-based beverages are another very popular type of drink among athletes. One of the most popular protein sources is whey protein. It is thought to be the best form of protein for the body to digest and use. Whey protein is rich in glutamine and BCAAs. Protein itself has a specific taste and has a tendency to form a dry feeling in the mouth, so the sweeter the final drink is, the more pleasant its taste is. However, those who are consuming such beverages are very much into calculating the Kcal. Therefore, there are two ways to go: into artificial sweeteners or into working with more Kcal and natural sweeteners such as stevia or deionized grape juice concentrate. Therefore, at the end of the day, the consumer has to make a decision on the more preferred product – the one with natural sweeteners or the one with less Kcal.

As an alternative to dairy-based protein, we notice more products being launched based on plant proteins, such as soy, oat or rice. The plant-based protein trend is based not only on the popularity of veganism but is also due to the growing number of consumers who are lactose intolerant. Plant protein-based products are mainly called meal replacements, because of their thicker consistency and ability to fight hunger due to high fiber content. A few years ago these beverages were mainly marketed in powder form. However, these days leading brands are creating more consumer-friendly liquid products with a single serving per bottle. This is obviously more comfortable for people in the offices who have the ability to self-prepare a drink using a powder base.

Sugar content is a very hot topic all over the globe, as the world is trying to fight obesity and diabetes with applications of sugar tax on certain products. This trend leads to less sweet beverage categories, such as naturally brewed tea or adult soft drinks.

Naturally brewed tea is becoming a solution for less sweet beverages as consumers are already used to the unsweetened tea made at home, so this is a less shocking experience for soft drink lovers. Tasting an unsweetened or slightly sweetened tea product, you can match the already familiar taste in your previous experience, which does not form negative emotions about the certain product. What’s more,  brewing tea naturally leaves the taste of the final product naturally sweeter in comparison with a drink made using tea extracts. In terms of tea types, we can notice the tendency of very generic tea types: green tea and black; however, more people are starting to look for something unique like Yerba Mate, Guayusa or Hibiscus tea.

Adult soft drinks are one more category for less sweet beverage types. The function of these beverages is to substitute for an alcoholic drink. In order to be able to consume it during the whole evening, it has to be not too sweet, so it will be not too difficult to drink more than one serving and it has to be catchy so you would want to drink more of it. Usually such drinks contain something a surprising and unique flavour, for example, spicy ginger, chilli pepper, turmeric, cayenne pepper or a very specific herbal combination. Most of the time, these drinks are carbonated, refreshing and not too intense in terms of a taste profile.

Flavoured water has the most popular beverage across the globe – water – as its main ingredient. Therefore, the tendency of water fortification is growing. We can notice more brands appearing in global markets that are simply flavoured water. The addition of natural flavours to carbonated water – or even carbonated spring water – gives a nice hint of fruit, without any additional Kcal or sugar content. It’s a refreshing upgraded water solution.

Consumers are requiring more attention to be given to higher quality products, with natural and organic signs on the label. This is where craft sodas are taking over a niche in the beverage industry. The idea that small-batch processing provides high-quality refreshments is spot on with consumers. Small batch production and in-house craftsmanship draw on the pressures that push consumers toward organic and natural products. Consumers want organic and natural food options, not only at grocery stores but also at restaurants and from vending machines, too.  The main ingredients of craft sodas are juices not from concentrate, including fermented fruit juices or ginger juices, together with some herbal extracts or infusions.

For even stronger unique selling-point propositions, it would be just great to have organic raw materials along with natural sweeteners, flavourings and even acidifiers. An interesting ingredient to mention for this type of beverage is fermented fruit juices. These would give not only fruit content for your beverage but also would provide a very specific taste as well as the natural benefits of fermented products, such as beneficial healthy bacteria that promote gut health and beneficial enzymes.

Overall tendencies from season to season are very slow moving. Well-known products with just slight modifications are making a great influence on beverage categories which have been on the market for ages. Who would have thought that there was still room for upgraded versions of iced tea or lemonade? Sometimes the idea that leads to the most success may look and sound super simple, but a small adjustment can build a massive empire.

Original article was published in Beverage Industry Blog.

Last week I had an opportunity to visit PLMA’s World of Private Label exhibition in Amsterdam. It’s an event where we travel to identify new co-packers and raw material suppliers. Moreover, it’s a great source to understand the direction of the industry. This year I identified few directions where industry is going. Take a look…

HPP — High Pressure Processing

There are at least four or five co-packing solutions across Europe. These are beautiful products made of fresh fruits with the possible addition of oatmeal, chia seeds or even seaweed. They taste great, look colourful and are innovative. However, there are still several disadvantages to mention: shelf life varies from only 35 to 55 days and the product has to be kept refrigerated.

Naturally Brewed Tea and Coffee

As the trend is still quite new and the production is much more complicated than a well-known iced tea made using tea extracts. There were several dedicated companies who are working with tea leaves to bring ready-to-drink iced tea products to the market. The packaging for this type of product is mainly glass; however, there are some plastic bottle solutions. They are packed without any preservatives, and some of them are brewed for up to 24 hours to get the expected result.

Cold brewed coffee, another innovation in the European market, offers a solution to create your very own ready-to-drink coffee even starting with the coffee bean selection, different roasting opportunities and organic certification. Not many producers are working with such complicated procedures and production, but those who do are the best in their jobs.

Almond Milk

Non-dairy products is on the rise. As an example, almond milk is become more and more popular. Considering almonds are an allergen, problems with producing such beverages are to be expected, especially because not many co-packers agree to let the allergens into their production lines. Carton solutions are mainly being presented for this type of product, although a PET packaging solution are also proposed.

Alcohol Beverages

There is a wide range of breweries providing co-packing services and offering private label products as well as ciders and strong alcohols such as vodka. For beer, longneck 330 ml and 275 ml bottles were most popular. In regard to strong alcohols, we noticed greater flexibility in terms of standard bottles, different closing and labelling solutions. Small vineries are offering their wine for private label and are open to innovative fruit and wine cocktails.

Packaging Innovations

In terms of packaging innovations, we could mention the special transparent pouches for more interactive beverage solutions. Another interesting pouch solution to mention is the paper-covered pouch, which gives a more organic, natural feeling. To conclude, we see that co-packers are very much focused on customer needs. The only disadvantage is the standard bottle shapes, which are not that fast in adapting to the latest trend in simple, lean bottles without any specific forms or patterns.

To sum up, the show was really well organized with a big number of global exhibitors, and it was a good place to visit for production ideas and solutions. We recommend visiting this show to anyone who is working in Food and Beverage Industry.

Original article was published in Beverage Industry Blog.

Coffee’s taste depends on its most important ingredient. Types of coffee beans include Robusta and Arabica as well as blends of these two beans. Robusta has a slightly acidic and bitter taste, and because of this, these beans are used mainly for instant coffee and espresso. Roasted Robusta beans create a strong, full-bodied coffee with a distinctive, earthy flavour, but usually with more bitterness than Arabica due to their high pyrazine content.

Most of these coffee beans are grown in Vietnam as well as in India, Brazil, and Africa. Another important fact about Robusta is that its plants have a greater crop yield than those of Arabica, and the beans contain more caffeine. The Arabica bean has only 1.5% caffeine compared to 2.7% in the Robusta bean. In addition, Robusta beans have less sugar, about 3%, compared to Arabica.

Arabica plants are indigenous to the forests of Ethiopia’s Southwestern Highlands and can grow even at low temperatures. These beans tend to have a sweeter, softer taste with notes of sugar, fruit, and berries.

Another important element of coffee involves how the beans are roasted. During this process, the chemical and physical properties of green coffee beans are transformed into roasted coffee products. Roasting is what produces the characteristic flavour of coffee.

Unroasted beans contain very similar levels of acids, proteins, sugars, and caffeine, but roasted beans are richer in taste due to the Maillard reaction and other chemical reactions that occur during roasting.

Currently, there is a completely new trend among ready-to-drink beverages—cold-brewed coffee. The cold-water extract process for this kind of coffee requires grinding; ground coffee beans are soaked in cold water and left for a longer period, most commonly 12 hours.

Ambient temperature or chilled water can be used. Following the soaking process, the grounds must be filtered. The result is a coffee concentrate that is often diluted with water or milk; it can be served hot or chilled. This process is different because it imparts slightly different final notes, as the coffee beans are not affected by heat during the extraction process.

Coffee beans contain a number of elements that are more soluble in hot water—such as caffeine and oils, so brewing at a lower temperature takes more time, but the result is lower acidity and lower caffeine content.

Another method, which is less complicated and less time-consuming, is producing coffee beverages using coffee extracts. There are many to choose from, starting with Colombian Arabica and ending with Indonesian Robusta. These extracts come in a liquid or powder form, and this enables the consumer to ensure the consistent taste and quality of the final beverage.

Another positive aspect of this method is that extracts can be decaffeinated, so consumers can drink as many cups of coffee as they want.

Iced ready-to-drink coffee beverages can be presented in lots of different ways. An espresso shot can be added, or the drinks can be packaged in small plastic bottles for convenience. Sweet coffee with dairy milk or even non-dairy milk such as coconut, soya or almond milk is another way to enjoy coffee.

Flavoured coffee with a hint of coconut, caramel, or maple syrup can enhance the taste and develop new customers, even those who previously didn’t enjoy coffee. An even more innovative idea is to create functional drinks based on coffee extracts.

Green coffee bean extract is a well-known ingredient for weight loss. It contains a substance called chlorogenic acid, which is believed to be responsible for the weight loss effects. Green coffee bean extract might be added as an ingredient in a low-calorie, cold-brewed coffee product.

It is always a challenge to present something new to the market. However, in the case of coffee, something old can become something new and unique!

Original article was published in Beverage Industry Blog.

One of the biggest trends in this show was natural and healthy clean-label products. This trend has been growing for the past 10 years. Another significant factor noticed was the use of coconut as a main ingredient. This trend is not an innovation; however, it’s been noticed that, over the years, it’s had its ups and downs, and currently we are looking at a peak for this trend.

The majority of coconut water or coconut milk products were packed in Tetra Packs or plastic bottles. Several brands were packaged in unique-looking glass bottles that provided a very luxurious appearance. Products packed in plastic packaging are mostly HPP processed and are promoted as super natural and not heat-treated or frozen, in order to maintain their best properties. Varieties of the raw materials themselves depend on the growing locations—Thailand or the Philippines. Some of the coconut water products are enriched with matcha or watermelon flavours.

One more tree-based trend is birch water. This is an interesting concept for a tree-sourced water, but we see a smaller interest in it this year. The reasons might be that the product is slightly more expensive than coconut water, and the raw material is too seasonal across the globe. Nevertheless, we hope that birch sap might still become a strong beverage category.

Another trend we noticed is juices that are freshly squeezed rather than from concentrates. Juices not from concentrates are usually packed in various types of packaging; starting with a very good tasting example, the Cawston Press brand is packed in aluminum cans with a nice HPP-type wide-neck bottle with freshly squeezed ColdPress* Pumpkin Power Juice. These types of healthy and fresh beverage solutions have been noticed increasingly over the past few years. Currently, consumers are becoming more and more health conscious and do not pay as much attention to shelf life.

Liquid snacks are another topic that should be mentioned. Liquid yogurt, milk, or non-dairy-milk beverages with oat flakes are bringing a new type of healthy snack to the market that can be consumed on the go. These are great for kids to have as snacks at school or as a quick lunch or meal when consumers don’t have time to prepare a meal.

And last but not least, an interesting new type of drink is water-based kefir—a naturally fermented drink with live cultures that replaces the good bacteria in our bodies that stress, medications, and our frantic lifestyles are killing. A refreshing, easy to drink, and very innovative product to mention in this category is Panacea Drinks.

The Lunch Exhibition is definitely worth visiting, not only to check out what is new in the FMCG market but also to become inspired by young and enthusiastic entrepreneurs.

Original article was published in Beverage Industry Blog.

But first – what makes sugar so bad? Glycemic index is one of the most important characteristics of a sweetener. Low-glycemic index foods (less than 55) produce a gradual rise of sugar level in blood, which is easy on the body. Products with glycemic index between 55 and 70 are considered as intermediate-glycemic index food. Food with high-glycemic index numbers (more than 70) make blood sugar levels spike fast as well as insulin levels.

Deionised grape juice concentrate

It might sound quite chemically, but this sweetener is a natural sugar extracted from grapes. Grapes are loaded with naturally occurring sugar, so it is great source of a sweetener. Deionised means that color and flavors are removed from the extracted sugar so the sweetener could be used more widely.

This sweetener has no specific aftertaste or color, so it does not affect the appearance of a drink. Another positive  characteristic  is that deionised grape juice concentrate can be labeled as ‘fruit extract’ on the label, so you do not have to explain this complicated process of deionization.

Agave nectar 

An interesting fact about agave nectar is that the taste reminds natural honey, so this might be an alternative for those who want to have honey as a sweetener, but at the same time want to avoid the allergens.  Also another uplifting fact is that this sweetener has a glycemic index only of 15, so sweetening a soft drink using agave is also suitable for people who have diabetes.

Stevia

A natural sweetener of high intensity with 0 kcal. Sounds really good, however there are several things that need to be discussed. Firstly, the aftertaste: steviol glycosydes are characterized with a very specific and unpleasant sour/sweet taste.

Good news is that this can be altered by using special natural masking flavors or mixing it together with another natural sweetener. For example, if you mix stevia with grape sugar you will have a win – win situation, that means  having amount of calories decreased and the aftertaste covered.

One issue is that the dosage of this sweetener is under control according to the EU regulations. It means that the maximum dosage in soft drinks is 80 mg/1000 ml.

Honey

This natural sweetener is one of the most well known. Honey has a glycemic index of 50, which means that it is considered a low-GI sweetener. However, it is also considered an allergen that may cause reactions in certain consumers. For this reason, some food and beverage manufacturers will not use honey or even include it in their manufacturing processes for fear that it will introduce a new allergen into their production lines. As an alternative, agave nectar, which has a very similar taste, can be used.

Coconut Palm Sugar

This sugar substitute seems to be gaining popularity in the market. Made from sap that is extracted from the coconut tree, the taste of pure coconut palm sugar is similar to brown sugar.

The glycemic index is 35, so it is considered a great alternative for people with diabetes; however it has just as many calories and carbohydrates as regular sugar: about 15 calories and 4 grams of carbohydrate per teaspoon. So consumers need to take that into account when baking, planning meals, or preparing beverages.

Another issue is cost, as this sweetener is much more expensive than other such as sugar or grape sugar.

Maple syrup

While this well-loved sweetener is mainly sucrose, a simple sugar, it does contain several trace minerals plus measurable amounts of calcium and iron. It has a very specific taste and a glycemic index of 54. Another issue is cost, which is quite high. A  solution in this case would be to mix maple syrup with grape sugar or with agave syrup. This option allows consumers to retain its specific taste and natural sweetness.

Original article was published in Beverage Industry Blog.

Recently, there seems to be more and more beverages containing Chia seeds (Salvia Hispanica). One reason for the popularity of  this unique-looking product is that these seeds are loaded with various functional properties.

1. Non-caloric and loaded with nutrients

Chia seeds are an ancient super food that has been used by the Mayans, Aztecs and Incas. Chia seeds are a complete source of protein. They have two times the protein of any other seed or grain. These seeds are one of the best sources of fiber, which is useful for cleansing purposes; this cleansing allows for more nutrients to be absorbed through the digestive system. Chia is an excellent source of calcium, magnesium, iron, zinc, boron, and niacin. In addition, it contains all of the essential amino acids and vitamins B, D & E. This super seed contains eight times more Omega 3 than a serving of Atlantic salmon.

2. Chia seeds are full of antioxidants

Antioxidants fight the production of free radicals, which can damage molecules in cells and contribute to aging and diseases like cancer. Despite the fact that antioxidants don’t really have a strong, proven effect on the human body, it is believed that getting a significant amount of antioxidants from food will affect your health positively. It is said that chia seeds have more antioxidants than blueberries. Antioxidants speed up the skin’s repair systems, and prevent further damage. Taking chia seeds can prevent premature skin aging due to inflammation from free radical damage.

3. Get full without consuming kcal

Almost all of the carbohydrates in Chia seeds are fiber; this leads you to a feeling of fullness and consuming fewer kcal. Fiber also feeds the friendly bacteria in the intestine, which is important because keeping your gut bugs well fed is absolutely crucial for health. And because Chia seeds are also high in zinc, they help your body increase leptin. Leptin is a key hormone that regulates your body’s appetite, its energy levels, and how your body spends energy. It also improves stamina and endurance, making Chia a great source of nutrition if you are looking to get in shape.

4. High in Quality Protein

Chia seeds are ideal for a vegan/vegetarian protein drink. These super seeds are 20% protein. They also contain a good balance of essential amino acids, so our bodies should be able to make use of the protein in them. Chia seeds are a perfect solution for people who eat less or do not eat animal origin products. A high consumption of protein will also help you to retain a feeling of fullness and decrease kcal intake.

5. Impact for the bone and teeth structure

The majority of the nutrients which are important for bone structure can be found in Chia seeds. This includes calcium, phosphorus, magnesium and protein. These seeds can be considered a good source of calcium, especially for those who are lactose intolerant or who do not consume dairy products. With Chia seeds being packed with calcium, phosphorus, vitamin A and zinc, it’s no wonder that they are a top food to help your teeth! Calcium is the building block of your teeth and necessary for tooth health. Zinc prevents tartar by keeping plaque from mineralizing onto your teeth and has an antibacterial effect that keeps bad breath germs away. Vitamin A and phosphorus are also important for strong teeth and a healthy mouth.

6. New type of energy drink

It is thought that Chia seeds can help athletes load their bodies with carbohydrates for endurance events, while increasing their intake of nutrients and decreasing their intake of sugar. By adding a serving of Chia seeds a day, you can help boost your metabolism and burn belly fat as well. Studies show that the addition of Chia seeds to your diet also reduces visceral adipose tissue, a “belly fat” tissue that affects the metabolism of the body and is a component of obesity.

The Aztecs took Chia with them wherever they went. It was fed to runners and messengers for their long distance travels, and warriors would fuel up with it before battles and marches. This super food might look like magical beans; however, the many properties of Chia seeds are being testified not in a book of fairytales but in true historical facts.

Original article was published in Beverage Industry Blog.

Multifunctional food is getting more and more popular. This is most probably  due to the continuing trends toward healthy lifestyles. Sports drinks, for example, have lately been fortified not only with minerals and vitamins, but collagen as well. Such types of products can be referred to as multifunctional drinks – serving the function of both beauty and sports drinks.

Another type of multifunctional beverage is a healthy, functional snacking drink. Such products serve a functional purpose, in delivering vitamins and minerals; however, their primary purpose is to help relieve hunger and prevent  unhealthy snacking.

The most important parameter in snacking beverages is the thickness, oftentimes provided by  fruit pieces which create a feeling of fullness. Products currently on the market frequently contain various grains: chia seeds, buckwheat or oats. Another type of healthy snacking beverages  contains Aloe Vera pieces.

Fullness may also be achieved through the addition of some of the following more innovative ingredients:

Fruit Pieces. It is always interesting to work with an exotic fruit such as prickly pear or mangosteen, but the down side of these fruits is that they are rare and are, therefore, more expensive. As a solution, such rare fruit could be combined with more common fruit pieces; peach and pineapple or strawberry and watermelon, for example.

Nut pieces. One of the biggest trends for 2016 is nuts in beverages. You can find various nut milks and waters already on the market, like almond milk and coconut water. To create a more innovative product can be much easier than one might imagine. We suggest trying to add coconut pieces into coconut water, or almond flakes into almond milk.

Seeds. Chia seed drinks are getting more and more popular, so they are not products that can surprise the market. We suggest looking at this type of beverage in an easier way; for example, addition of local seeds that are well known will not require further consumer education. Flaxseed, for instance, is a more common seed in Europe and it is well known for its functional properties.

Fruit zest. Spicy products have made an impact on the market recently, so they could present a solution to innovate the standard product. For example, fortifying orange juices with orange zest would create a more spicy taste, which may then be suitable not only for refreshing oneself, but could also be used in an innovative alcoholic cocktail creation. This could be presented as a new type of adult drink.

Whether the beverages be milk substitutes, juices drinks, sports drinks or even liquid meals, there is definitely a lot of space on the market for imagination and innovation. When there is no time to grab a healthy meal, there is always the solution of grabbing a healthy liquid snack.

Original article was published in Beverage Industry Blog