Sugar – It’s a Sticky Situation

Sugar.

Parents don’t want to give it to their kids. Adults don’t’ like it because it turns, quite quickly, to fat. But clever packaging and the misconceptions natural sugar and no added sugar tend to only raise more questions. Is all sugar created the same? Can you learn to navigate the sticky sweet sugar labels? What’s the difference in added, natural, modified, and fake?

According to a recently published article on cnet.com, “The US Office of Disease Prevention and the World Health Organization say you should get no more than 10% of your daily calories from added sugar each day — and even better is limiting added sugar to 25 grams (or six teaspoons) in total.” So if the first step includes knowing we should limit our sugar intake, the next step moves us into the tricky task of decoding, you guessed it, sugar itself.

Added sugar.

Just like it sounds, added sugar is, as you’d assume, added…by either you or a manufacturer. The various added sugars can be derived from several sources including coconut sugar, can sugar, maple syrup, honey, or agave nectar.

Natural sugar.

Certain foods like, for example, fruit, is a whole food and the sugar included is in its natural form. An apple doesn’t have added sugar and, again, as you’d assume, offers the added benefits of vitamins, minerals, and fiber. While a fruit’s natural sugar, fructose, does affect your body and can raise both blood sugar and insulin hormones, it’s bound to fiber…something that aids your body in slowing down how fast you’re absorbing the naturally occurring sugar.

“Natural sugar, like the sugar found in whole food like fruits, is definitely part of a healthy diet for most people,” explains Jayne Williams, a certified nutritional consultant and clinical nutrition graduate student. “While fruits do contain low levels of fructose, which is a sugar, the overall nutritional value of a piece of whole fruit with all the vitamins, fiber and nutrients is well worth including in a healthy diet.”

Fructose should not, however, be confused with the often-added ingredient high fructose corn syrup. This chemical-made sugar is often a used as a sweetener in many processed foods.

Modified natural sugar.

The honey you add to your oatmeal and the agave you put in your smoothies are natural, but they’re sugar all the same. “Modified natural sugars are those that start from a natural source but need slight ‘modern intervention’ to make it to your table. Coconut sugar, raw honey and organic pure maple syrup all have some additional minerals and vitamins,” says Williams, “but are still sugar and can affect your blood sugar levels more than natural-occurring sugars in whole foods.”

Processed sugar.

Often called fake sugar, processed sugar has been stripped of any nutrition or health benefits. The modification process renders fake sugar difficult for your liver to process as it contains high levels of fructose. White sugar, cane sugar, and agave nectar, even if it’s labeled as low-glycemic, fall into the processed sugar category.

The take-away.

Stick to whole, unprocessed foods and stay away from processed foods and high fructose corn syrup. Watch for tricky food labels and packaging…just because you’re indulging in a smoothie or seemingly healthy prepared food doesn’t mean added sugar isn’t hiding inside. If you do add sugar, like honey, try to keep it at 6 teaspoons (or under) a day.

When you may not have access to quality whole foods, you can still achieve the necessary nutrition via NutriFusion’s quality supplements. Our ingredients are plant based and never include added sugar, just real food from nature to you. We use first-grade, fresh and high-quality fruits and vegetables to create nutrient dense powder full of natural vitamins and minerals.

Inspired by Good sugar vs. bad sugar, what’s the difference? by Mercey Livingston

Chobani Betting on Plant-Based Dairy Products as Its Next Flagship Product

Chobani, a food manufacturer famous for its Greek yogurt, is set to expand from the yogurt aisle to the plant-based dairy alternatives by betting on oat milk as its next flagship product. The company is set to launch an oat-based dairy product that includes not only oat milk but also oat-based yogurt on separate dates. The company will unroll its oat-based yogurts in December of 2019, while the oat milk and creamers will be launched in January 2020. However, this was not the first time that the company has pushed into making plant-based dairy alternatives as it has already started with coconut-based yogurt during the start of 2019.

Plant-Based Dairy Products are Future Growth for Chobani

Chobani is dubbed as the second-largest yogurt maker in the United States. With the new offering of plant-based dairy products, the company is cementing its goal of not becoming your usual yogurt company. Peter McGuinness, Chobani’s president, noted that the company has been making yogurt for 11 years. Still, this new endeavor transcends from yogurt to a bigger market – vegetarians, vegans, and plant-based eaters – that is a captured market that is exponentially growing in the United States.

McGuinness also mentioned that the company is embracing a transparent approach in its products, citing that its new creamers are made with real cream and contains fewer but more relevant and functional ingredients that the consumers can easily understand. Moreover, he also cited big companies such as Nestle and Danone, whose brands include Coffee-Mate and International Delight, respectively, are made with oil and do not contain any dairy at all.

There couldn’t be a better time to introduce the oat-based yogurt. Aside from the yogurt business getting stronger with sales increasing to 9% annually, according to Nielsen, many consumers are now looking for products that are healthier as well as better for the planet. Oatmilk yogurt is the perfect product to launch. Plant-based dairy products such as oat milk and oat yogurt provide an alternative to dairy, especially for people who have a restrictive diet. McGuinness pointed out that the number of plant-based dieters is increasing. Moreover, he also noted that the market for oat milk is set to increase to $50 million in the following year.

Why Oat Milk?

But with so many products that can be turned into plant-based dairy alternatives, Chobani opted for oats because of its better nutritional value, particularly its low-fat value. Growing oats is also more environmentally sustainable than nut trees such as almonds and walnuts. Lastly, it also has a good taste option than plant-based dairy alternatives made from either soy or almond.

But while launching off the non-dairy alternative can be an exciting venture of Chobani, tension may arise, especially when a dairy company expands into a plant-based offering. As such, Chobani released a press release that developing to the non-dairy alternative products will not replace its other conventional products – much to the relief of their long-time customers. What the company wanted is to expand its consumers from flexitarians to vegetarians and vegans. For ethical marketing, Chobani will be calling its products oat drinks and oat blends instead of “milk” and “yogurt” to avoid deceiving the rest of the consumer population.

Inspired by https://www.chobani.com/oat/

Your Mainstream Guide to Vitamins and Minerals in Drinks

Drink your vitamins and minerals! Yes, I’ll repeat it for mainstream people, meaning people on the go, drinking their food has fast become the norm. But don’t let these drinks fool you because they pack a lot of punch.

Need some energy boost? Easy! Just look for drinks that have B-vitamins to keep you on the go. Are you looking to detox the body? Gulp some cold-pressed juices that are rich in Vitamins A, C, and E or simply A.C.E. Want to keep your bones strong and healthy, reach for a yogurt smoothie that has potassium, vitamin D, and calcium. Refueling and rehydrating is your choice? Then grab a drink with vitamin B12, magnesium, and potassium.

The key here is understanding your vitamins and minerals to achieve your goal better. A lot of beverage manufacturers are formulating and fortifying their drinks from fermented, brewed, to carbonated water to deliver a healthier and more promising product that is stable all through its shelf-life.

Overcoming Gaps in Nutrition with Vitamins and Minerals in Drinks

When it comes to meeting our daily nutritional needs, according to the US Dietary Guidelines, the emphasis is placed on the consumption of nutrient-dense whole food and drinks. In an ideal world where people don’t make poor food choices, eating whole foods should be enough to support optimum health. Whole foods are the key because the body can not make nutrients and minerals; instead, they have to come from food sources. These are called essential nutrients that play a vital role in daily bodily functions. Since we don’t live in an ideal world, and neither are we always making the right food decisions, obtaining these critical nutrients from fortified food and drinks helps individuals meet their daily nutritional needs.

Carefully Fortified and Crafted Beverages

Technologically challenging, crafting fortified beverages takes a lot of research and knowledge that take into consideration not only the flavors, nutrient content but also the functional nutrients like fiber and protein as well as interactions between ingredients and the overall stability of the product.

Take, for example, the fat-soluble vitamins which are vitamins A, D, E, and K. Since they are soluble only in fat, it presents a challenge to add them to water-based drinks. Vitamins are organic substances and are inherently unstable as a whole. They are very sensitive to oxygen, light, and heat. Thus, processing them and adding them to a drink needs considerable knowledge.

Aside from vitamins, some minerals are used to fortify drinks. Minerals are inorganic and don’t break down quickly when processed. However, interactions between minerals are rampant, and a solid understanding is vital in its usage and fortification of drinks. Further, some minerals boost another mineral’s efficacy. Some form of the minerals are less effective, and the more effective form can be a bit costly, but the most effective form should be of paramount choice.

And lastly, lifestyles and ages of the targeted market are also important. Example, a nutritional beverage targeted for an adult athlete can be toxic to a toddler. That’s why the concept for a fortified drink should be adequately developed with a variety of factors to consider.

Inspired by www.foodbusinessnews.net

Choose GrandFusion® Real Food Vitamins & Minerals for Your Drinks

GrandFusion® fruit and vegetable powders have revolutionized the functional food and beverage marketing by enabling food processors to easily add real vitamins and minerals from fruits and vegetables without impacting the taste or texture of their end product. Interested in learning more about how we do it? Download our guide to Formulating Functional Foods and Beverages!creating functional foods and beverages product development food science testing

Do Consumers Know Where Almond Milk Comes From?

Sounds like a silly question but the word milk is commonly associated with cows, like cow’s milk. And herein lies the confusion.

When grocery shoppers are out and about trying to meet their grocery list, they are faced with more choices than ever. Groceries now have a variety of milk to choose from, like plant-based milk alternatives, 1% cow’s milk to whole cow’s milk or even goat milk. This huge selection can be confusing to buyers, and thus the FDA (Food and Drug Administration) put up a poll to see if buyers want their plant-based food labeled using dairy terms.

The Results

There were over 7,000 respondents to the poll and almost 75% of them communicated that they do want the plant-based substitutes to be labeled in traditional dairy terms so that it is easier for them to compare and contrast.

In an earlier version of the poll, the data showed that 40% of households in the US do consume and buy both plant-based milk and dairy-based milk. Those people who drink only cow’s milk, 78% of them chose to use the word milk when describing the plant-based version. However, others who do not consume cow’s milk preferred a more descriptive term when it comes to labeling these plant-based milk alternatives. They preferred to use words like non-dairy or dairy-free compared to milk substitute or milk alternative.

Voluntary Standards for Labeling Plant-Based Dairy

And from these polls grew the voluntary standards for labeling plant-based dairy products. It helped companies to name their products using the plant ingredient used as a base. For instance, soy milk comes from soy products; almond milk comes from almonds; coconut milk comes from coconuts, and so on.

The voluntary standards also recommend companies to use labels that include non-dairy, dairy-free, or plant-based milk. However, in current times, the more significant trend tended to take on the plant’s name like soymilk, almond milk, and the likes. But if you read further, it will contain the phrases dairy-free or its alternative in smaller font.

Some people in the plant-based community are not satisfied with the current label trends because they believe that all milk should be accurately labeled like milk from cows should be cow’s milk or milk from goats should be labeled as goat milk. This is what they deem as descriptive and accurate labeling.

The Future of Labeling Almond Milk and Other Plant-Based Milk

Traditional dairy is declining while on the other hand, plant-based dairy continues to gain traction. 2,700 dairies in the US closed last year, and the whole dairy industry lost more than a billion dollars’ worth of sales. The slowing demand brought dairy prices down and consequently, its overall sales.

Between the years of 2012 and 2017, plant-based milk grew in leaps and bounds. Although data has shown that buyers are not confused about where their bought milk come from, lawmakers have proposed the Dairy PRIDE act which bars companies from using dairy-related words to their plant-based alternatives.

Inspired by www.forbes.com

Plant-Based Beverage Companies are Fortifying with Real Vitamins From Plants

Traditional dairy milk has always been fortified with Vitamin D and even Omegas in some cases. Plant-based beverage companies are looking to GrandFusion® to fortify their products with real, plant-based vitamins and minerals from fruits and vegetables. GrandFusion® fruit and vegetable powders are 100% dispersible and add a natural plant-based solution to vitamins in plant-based beverages. Interested in learning more? Check out our guide to creating functional foods and beverages.

creating functional foods and beverages product development food science testing

Bad News for Soda Industry as Study Links Early Death to Sugary Drinks

For decades now, people have known the link between obesity and diabetes to high-sugar drinks like soda and fruit juices. But a recent study published may be the final deathblow to the soda industry as results point to a shortened lifespan by drinking high-sugar drinks like soda.

The study was done by researchers of the Harvard public health and was published in the journal, Circulation, provided evidence that high-sugar or with high-fructose corn syrup drinks like fruit concentrates, sports drinks, and soda can significantly increase a person’s chance of early death in contrast to people who don’t drink said beverages.

The Specifics of the Harvard Study

The study was conducted in a span of 30-years and included over 100,000 individuals consisting of both the male and female population. All in all, the study concluded that both genders had an 18% more chance of dying of cancer and 31% more chance of dying from the cardiovascular-related disease. These were people who drank at least two glasses of sodas a day.

On a more specific view of the study, it reported that for the female population who drank at least two glasses of soda each day, their risk of dying from breast cancer was at 34% while their risk of having an early death was pegged at 63%. For the male population, those who drink two glasses of soda daily increased their risk of premature death by 29% in comparison to people who drank less than one soda a month.

The Key Takeaway for the Soda Industry

The researchers theorized that drinking one soda a month was healthier but was still risky. And that the more you drink these sugary drinks, the higher your risk for an early death goes, which is what the researchers called a graded association with dose.

They also recommend to straight-up ignore drinking a 20-ounce Mountain Dew since it contains a whopping 77-grams of sugar, which defeats people’s alibi of just drinking one soda a week, a month, or just a sip because the healthiest choice will always be to choose water over soda.

If you need more convincing, then in the US diet, the single most significant source of added sugar is from high-fructose corn syrup laden drinks or Sugar-Sweetened Beverages (SSB). Much has been studied about its link with various diseases like coronary artery disease, diabetes, weight gain, and obesity. Although there are a lot of studies linking SSBs with these diseases, not much is known with regards to mortality rates. But given the propensity of SSB to increase your chances of acquiring these health issues, the association between SSB and mortality rate can be easily deduced.

One point that the study wanted to clarify is that women showed an increased risk of death due to heart diseases even with diet sodas. The researchers did propose that this could be due to a historical consumption of “non-diet” sodas, and they switched to the diet soda when health problems started to arise.

Bottom line, the soda industry is walking a thin line, and are looking for new, healthier beverages to promote for future growth. The sugar has finally caught up to manufacturers either through soda taxes or research studies like this one.

Inspired by news.harvard.edu

Are you looking to create the next generation of functional foods and beverages? Download our guide to learn more about how you can use GrandFusion natural vitamin blends from fruits and vegetables to create products that consumers love!

creating functional foods and beverages product development food science testing

George Prior’s Month Long Journey With 10 Cokes a Day

In many first world countries, soda addiction has never been stronger even with various health practitioners spelling doom for those who don’t eliminate it from their diet. Admittedly, what makes soda addictive is its high sugar content and that sugar rush one feels each time they pop a can with its amazing fizz and bubbles.

Sometimes, just hearing it from our doctors is not enough to make people change their habits drastically. But, luckily for us, there is a man who was brave enough to go on an adventure with drinking 10 regular cokes a day. And what’s even more amazing is that he documented the adventure with before and after photos of his month-long journey and by all the gods that we hold dear, the transformation is very obvious and may literally help you quit your soda addiction.

Before the 10 Cokes a Day

George Prior is the brave man who went on a month-long 10 cokes a day challenge. He is in his 50s, lives in LA and is a health-conscious guy. Before the challenge, he had a full physical checkup before the journey and everything was in proper order including normal weight, insulin levels, and blood pressure (BP). He also only had 9% body fat. His diet consisted of lots of water, vegetables, berries, and lean meats. He is into the paleo diet.

The Results after a Month of 10 Cans of Coke a Day

George’s before and after photos would be the glaring evidence to the fatty effects of soda, which we all have anticipated. But more than that here are the other effects that George felt:

  • Sleep troubles – studies show that people who frequently drink soda sleep for 5 hours or less, which is below the recommended sleep times for the body to recuperate. Suga and caffeine are to be blamed for this.
  • Fatigue – or low energy is felt throughout the day due to sugar spikes. The crash after a sugar high leaves you worse than before you drank the soda.
  • Headaches – it is believed that the combination of sugar and caffeine may trigger headaches plus the phosphoric acid, acidity, aspartame, and artificial colors contained in the soda.
  • Increase in body fat – remember, George’s body fat started at 9% and increased to a whopping 64%. The rapidity of fat gain is linked to both heart disease and diabetes.
  • Loss of Appetite – he also experienced and discovered that his overall appetite for healthy and regular foods lessened. He also noticed that his taste buds craved sugar-filled foods.
  • BP Levels Increased – his baseline BP reading was pegged at 129/77 and after the testing, it shot up to 143/96. There is a lot of literature that has reported the linked between increased levels of insulin with increased BP levels.
  • Gained Weight – obviously, George gained a total of 23-pounds within the period of one-month even with sticking to his usual healthy Paleo diet. In fact, in a study conducted by Harvard, just by drinking one can of soda a day led to a 5-pound weight gain within a year.

Inspired by www.health.com

creating functional foods and beverages product development food science testing

Food Premix Market Update & Key Findings

Worldwide, we are witnessing a surge in the popularity of the food premix market. The global market is foreseen to have a 5.6% growth increase during 2017-2026. The market is expected to exceed $2 billion in revenue. The surge of nutrient premix consumption, for example, amino acid-based formulas in baby food show the growing preference of consumers for nutritional fortification. The demand for nutritional fortification has had a constant growth.

The growth is driven by the high rates of micronutrient deficiency diseases found in all populations worldwide. These diseases are great factors for cases of malnutrition. Maize, sugar, wheat, vegetable oils, and flour are the types of food products that are fortified with vitamins and minerals that help ensure better health.

Fact.MR is a market research firm that offers customized market research reports. 5 things to take away from the FactMR’s food premix market update report:

1. Premix that will help manage weight

Customers will continue to prefer food premix that can offer energy and weight management. Consumers are very concerned with ailments such as obesity. Fruits and vegetables have been proven time and time again to help with energy and weight management. GrandFusion vitamins and minerals are essential to creating products that can achieve these results for consumers.

2. Premix has a small cut in the revenue pie

During the forecast period, food premix accounts for the least in the food market revenue share. Food and beverages will most probably remain dominant applications to food premix. Although, in nutritional improvement programs sales of food premix will have a similar CAGR in beverage and food.

3. The amino acid, a precursor to protein, is the top premix preferred ingredient

The top preferred ingredient in food premix will remain to be Amino acids. The market revenue share for vitamins and minerals will remain significant, the share will be over 33% from 2017 to 2026. Nucleotide sales will be the fastest expansion of sales in terms of value in the market through 2026.

4. North America and Europe are the top in the premix market

Food premix’s largest market will continue to be North America followed by Europe in terms of volume and value. Western economies that have an aging population, for example, Germany, the U.K., U.S., and Italy, will have an ongoing demand for food premix. These nations focus most on being healthy by regularly exercising, maintaining good diets, and leading active lifestyles. Because of these priorities, these nations will always have a strong demand for premix.

5. North America and Europe account for more than half of premix revenue

In Europe and North America, sales of food premix revenues will together account for over three-fifths of the market’s share. The market in APEJ, in addition, is set to have a somewhat faster expansion compared to Europe. Although it will not account for as much in comparison to market revenue share.

6. Powdered food premix is most in-demand worldwide

Worldwide it is expected that powdered form of food premix will be the most looked for among consumers. The sales of powder food premix will always have a larger revenue compared to revenues from liquid food premix. Powdered premixes are much easier to work with and it’s one of the key reasons we developed GrandFusion fruit and vegetable powders the way we did. With such a small concentrated amount of powder, you can add up to 21 vitamins and minerals all from plants. Consumers benefit and processors are able to create products that are better for you.

Inspired by www.globenewswire.com

creating functional foods and beverages product development food science testing

Why Leafy Greens Protect Liver Health

In a study published in the journal, Proceedings of the National Academy of Sciences (PNAS), researchers found out that leafy greens contain compounds that can help prevent non-alcoholic fatty liver disease (NAFLD) in mice. Non-fatty liver disease, also called steatosis, is a disease wherein the fat builds up in the liver. Several studies suggest that NAFLD occurs in up to 40% of adults in the United States. NAFLD is one of the most common causes of chronic liver disease especially in many developed nations where obesity rates are high. Experts linked NAFLD with other conditions including metabolic risk factors and obesity.

Leafy Greens Can Help Reduce The Risk For NAFLD

To date, there are no known approved therapies for NAFLD. Thus, if left unaddressed, it can lead to severe conditions including liver cirrhosis, steatohepatitis, and fibrosis. While there are no approved drug treatments for NAFLD, it can still be managed by losing weight, doing more physical exercise, and reducing fat intake. But aside from these strategies, it is also important to eat the right food.

A study conducted by researchers from the Karolinska Institutet in Sweden discovered that the presence of inorganic nitrate in leafy greens could help reduce the incidence of fat buildup in the liver. Senior researcher Mattias Calstrom from the same university noted that inorganic nitrate is essential in reducing the prevalence of NAFLD in mice.

Benefits Of Nitrates On Mice Model Experiments

To conduct the study, mice models were used. The mice were divided into three groups and were fed with different diets. The control group was given a regular diet, the second group was given only a high-fat diet, and the last group was given a high-fat diet with nitrate supplementation.

Studies show that the mice that were given high-fat diet and supplementation had better insulin sensitivity and lower blood pressure compared to those that were never given nitrate supplementation. Nitrate, commonly found in green leafy vegetables such as spinach, is an essential compound in the body. Previous studies suggest that nitrates can increase the efficiency of the mitochondria – the powerhouse of the cell – thus improving energy. But more than boosting the energy, studies also show that nitrate can help protect the body against metabolic diseases such as Type 2 diabetes and obesity.

Aside from benefiting from the lowered risk for NAFLD, studies also show that there are many other health benefits from taking in foods rich in nitrate. One of the benefits is that it can have positive effects on cardiovascular health.

The Future Of Nitrate Supplementation

Calstrom noted that diseases such as Type 2 diabetes and cardiovascular disease follow the same mechanism wherein oxidative stress affects the nitric oxide signaling thus resulting in many metabolic disorders. As such, intake of nitrates has a lot of benefits to the body as it can help fight off the effects of oxidative stress. However, it is important to take note that researchers are yet to find out what other compounds make leafy greens very helpful to the body, but nitrates can pave the way to more discoveries. For now, supplementation with nitrates can lead to new approaches to liver health.

Inspired by www.medicalnewstoday.com

Add GrandFusion to Your Products to Get The Benefits of Leafy Greens

Our fruit and vegetable powders are helping food and beverage manufacturers easily had plant-based, natural vitamins from fruits and vegetables to their products. Interested in learning more about how companies are using our concentrated powders to create the future of functional foods and beverages? Download our guide!

creating functional foods and beverages product development food science testing

Gen Z Eating Habits are Healthier and More Convenient

Generation Z refers to a group of people who are born from 1995 to 2010. Although they are one of the youngest demographics, they are moving the food culture in the United States. A report released by Packaged Facts noted that Gen Z eating habits are more likely to include a snack between meals compared with millennials. Moreover, they are also keen on preparing their own meals than millennials who currently live more fast-paced lives.

Gen Z eating habits have influenced the food industry by encouraging manufacturers to produce snacks that are appealing to this particular demographic. What makes food appealing to this generation is its natural origin. In fact, many of this generation prefer food that is made from organic and natural ingredients. They also prefer food that does not contain additives such as preservatives, sugar, and many others. They are also most likely to prefer vegetarianism over other types of diets.

Health And Convenience Are Defining Factors in Gen Z Eating Habits

Because many Gen Zs are opting for healthy eating habits, more food manufacturers are producing healthy food products to meet the demands of this generation. It is also important to take note that although this generation is relatively young, their eating, as well as shopping habits, will probably not change as they age. This means that they will continue to seek products that are made from clean ingredients and come with transparent labels.

Why this generation is so obsessed with healthy living comes from the influence of their millennial and gen x parents. In a recent report in 2018 released by SPINS, they noted that this generation still prefers products that are easy, accessible, and convenient. Gen Z is in perpetual motion and surrounded by gadgets. As a generation that is adept in performing multiple tasks at one time, this has influenced their eating habits such that they prefer foods that they can easily eat but do not require too much prep time. They also prefer products that are microwavable, but they are looking for those that are organic, natural, and free from synthetic ingredients.

The Direction Of Many Food Manufacturers

The demand for healthier food products by Gen Z eating habits has led to many food companies producing healthy products. One such company is Barilla that recently introduced healthy microwavable pasta that people can take as snacks or dinner. Research Director of Packaged Facts, David Sprinkle, noted that many from this generation know the value of healthy foods but they want the convenience of easy-to-prepare foods. There are huge present opportunities for many foods and beverage manufacturers to create different preparations of packaged foods from canned soups, chips, and desserts to name a few.

The bottom line here is that many food and beverage manufacturing companies can gain a lot from developing food products that will appeal to the larger population of Gen Z eating habits. In fact, they account for at the most $143 billion in terms of direct spending. And since they make up about 26% of the population in the United States, they are a force to be reckoned with.

Inspired by www.fooddive.com

GrandFusion fruit and vegetable powders are a food processor’s new best friend. Our highly concentrated blends deliver dense nutrient levels from fruits and vegetables without impacting the end product’s flavor or texture. Gen Z consumers love NutriFusion because of the simple ingredient statement and the added benefit of real vitamins and minerals from fruits and vegetables. Interested in how to build the next great functional food and beverage product? Download our guide today!creating functional foods and beverages product development food science testing

The Future of Functional Foods and Beverages

People these days are living fast-paced lives. While productivity has increased a hundred-fold in the twentieth century, the caveat with living a fast life is that so many people are prone to getting sick easily because of stress and changes in their eating habits. With many restaurants and fast food chains providing useful takeaways, this has contributed to the ballooning size of the nation. As a result, food companies started creating functional foods and beverages to help people get more nutrients from the products they were already consuming. The future of functional foods and beverages is bright since shifting consumer preferences have focused on simple, easy to read ingredients.

Increasing Health Awareness Among Consumers

There is an increasing awareness about the long-term benefits of proper nutrition these days, especially among millennials. This focus on nutrition has the food and beverage industry looking at the types of foods that they provide to their consumers. Increasing consumer awareness has led to a positive revolution in the food industry as many companies are looking at the development of healthy functional foods and beverages that can be sold to people who are always on the go.

According to the market research conducted by Grand View Research Inc., this industry is forecasted to reach $255 billion by 2024. But food manufacturers should do more than produce nutrition bars and cereals as consumers are always looking for new products that contain higher amounts of functional ingredients such as fiber, calcium, proteins, vitamins, minerals, fruits, vegetables, and omega-3s. This means that current food manufacturers should step up their game to produce products that are not only playful to the palate but will also help reduce the risk of developing different metabolic diseases.

The Niche Market is Crucial to Growth

Demographic studies show that it is not only the millennials who are interested in functional food and beverages but even the Generation Xers and Baby Boomers as well. This presents food manufacturers the challenge on how to manufacture foods that will work for different consumers while, at the same time, managing their specific health concerns.

Millennials, in particular, represents the largest population of consumers. Most of the food processors are continually experimenting with different kinds of ingredients to produce foods that are not only functional and healthy but will also complement the taste buds of the different target niche markets. The future of functional foods and beverages is enormous, but manufacturers have to focus on creating products that appeal to individual niches to win.

Taste and Ingredients are Important to the Future of Functional Foods and Beverages

The survey shows that taste is always the gold standard when developing functional foods and beverages, but many millennials are looking for products that do not contain synthetic ingredients such as preservatives and sweeteners. Most prefer that food manufacturers use botanicals and natural food ingredients like fruits and vegetables. Aside from taste, they are also looking for foods that will benefit their overall health such as those containing fewer calories or added vitamins and minerals. They are also keen on buying food products that contain superfood ingredients and those that come with clean labels.

How are you developing products for future consumer’s preferences?

Inspired by www.naturalproductsinsider.com

creating functional foods and beverages product development food science testing

Broccoli Powders Reduce Food Waste and Enrich Better-For-You Products

Food waste is a common problem, especially when using different kinds of produce. For instance, a stalk of broccoli does not get utilized, and more than 40% of the vegetable gets thrown away. This is just one of the top reasons why broccoli powders and other vegetable powders are a growing category of ingredients for better-for-you products

Converting broccoli and other vegetables into powder has a lot of potential. The vegetable powders can be used by food & beverage brands to improve the nutritional profile of their products. Consumers are searching for simple, easy to read ingredients that have positive impacts on their health.

Broccoli Powders and Vegetable Powders Pack a Nutritional Punch

John Lloyd, CEO from Hort Innovation, noted that an average adult in Australia does not consume the recommended daily amount of vegetables. This is also the same with American consumers. To address this problem, Australian researchers converted broccoli into a powder that can be used in different applications. The people behind the broccoli powder belong to R&D and Marketing Sydney-based company, Hort Innovation. This product aims to provide consumers not only one serving of broccoli but more by just using two tablespoons of the powder.

NutriFusion has taken this a step farther with our GrandFusion fruit and/or vegetable blends. By blending powdered fruits and vegetables, we can create a complete combination of essential micronutrients. We have fruit and vegetable blends with up 21 vitamins and minerals all from plants. Food, Beverage, Supplements, and Pet brands are adding this to their products to quickly enhance the nutritional profile without impacting the flavor or texture.

Perfect for Better-For-You Products

It can be added to coffee, tea, and other beverages. Moreover, it can also be added to different kinds of food such as pastries, cakes, and many others. Broccoli powders and vegetable powders provide convenience especially among those who dislike eating their greens. It is advantageous for many people as it does not only help improve the intake of vitamins and minerals, but it can also provide a substantial amount of proteins and fibers.

There is simplicity involved when making this broccoli powder. Mary Ann Augustin, the lead researcher for the Commonwealth Scientific and Industrial Research Organization (CSIRO), noted that the broccoli powder was made from whole broccoli that has been dried and pre-treated to lock in the flavor and nutrient profile. With this process, nothing is lost because even the stalks and leaves are used.

broccoli powders vegetable powders fruit powders vitamins minerals better for you products

The Future Of Vegetable Powders

But aside from broccoli, companies like NutriFusion also produce other vegetable powders such as spinach, kale, and alfalfa. But more than vegetable powders, the NutriFusion also developed fruit powder blends made from blueberry, strawberry, apple, cherry, and many others. Many food manufacturers are now incorporating fruit and vegetable powders to improve the nutritional content of their products.

Converting vegetables into their powder form can also help reduce the output to the environment. Vegetable powders provide options to growers to grow value-added vegetables in order for them to earn more. The success of broccoli proves that other vegetables and produce can be used turned into powder and food manufacturers can become successful in their endeavors.

Inspired by www.fooddive.com

nutrifusion download R&D resource kit

Functional Beverages Will Be More Personalized in 2019

Many consumers these days are becoming wiser as they prefer to consume foods that are adding value to their health. This is the top reason why functional beverages are growing in popularity. Functional beverages are loved by consumers because they are not only delicious, but they are also healthy for the body.

Functional beverages contain vegetables, fruits, and herbs thus they are rich in vitamins and antioxidants. But more than the usual vitamins and minerals, many brands and companies are also incorporating other beneficial ingredients to help consumers achieve their health goals. For instance, some functional beverages contain CoQ10 and melatonin to promote better heart health, cognitive function, sleep, energy, etc. But aside from these, it is essential to know about the upcoming trends of functional beverages for 2019.

Coffee And More

Coffee, being the most popular beverage in the world next to water, will embrace different formats for the coming year. While coffee is already considered a healthy drink, many beverage manufacturers will fortify coffee to meet the health goals of different individuals. One can expect to find coffee enriched with so many ingredients such as MCT oil, adaptogens, and CBD oil.

Colorful Functional Beverages

One of the top trends for functional beverages in 2019 is to make them more vivid. But food manufacturers will shy away from artificial coloring as they can get hands-on natural and antioxidant-laden colorings. Ingredients like beet, blue algae, butterfly pea flower, and matcha will be used to make beverages look like the colors of the rainbow. The butterfly pea which can change color from blue to pink when the acidity is altered will be extremely popular in new products launches in 2019.

Superfoods Backed By Ancient Tradition

Many consumers are familiar with superfoods but next year’s trend on the functional beverage is to use superfood ingredients that are backed by ancient tradition such as Chinese Traditional Medicine and Ayurveda. You can see so many products these days that contain superfoods used in Ayurvedic medicine such as turmeric, goji berries, ashwagandha, and many others.

Probiotics

Probiotics will also be a significant trend in functional beverages because of their proven health benefits. But instead of the usual yogurt, you can expect probiotics drinks to be sold on supermarket shelves. For instance, kombucha and cider juices will grow in market share. They are currently dominating many mocktails and cocktail menus.

Sustainable Functional Beverages

Being health conscious also equates to being sustainable and environmentally-friendly. As such, many people will also be looking for functional beverages that promote sustainable living. Ingredients like Cannabis oil that is known to help relieve pain and other mental disorders are seen as a sustainable source of healing compounds as it is known to require less water and space to grow. However, growing such ingredient is still limited as there are laws that restrict its cultivation.

The year 2019 will be an exciting year for functional beverages. Learn more about our functional ingredients, fruit and vegetable powders by downloading our R&D kit below.

Inspired by www.naturalproductsinsider.com

nutrifusion download R&D resource kit