Nuritas, a global leader in AI-based peptide discovery, announced a strategic collaboration agreement with Givaudan, a global leader in Taste & Wellbeing. Together, the companies aim to revolutionise food system solutions by leveraging AI-discovered peptides found in natural plant resources and advance their shared commitment to improve the lives of people worldwide.
“In forging this groundbreaking collaboration with Givaudan, we were meticulous and intentional in identifying the ideal company to work with,” said Dr. Nora Khaldi, CEO of Nuritas. “We look forward to employing our AI Magnifier technology to identify new, natural peptide solutions that will undoubtedly advance flavor and taste innovations by Givaudan.”
Fabio Campanile, Head of Taste & Wellbeing Science & Technology at Givaudan added, “This collaboration represents a significant step forward in our collective mission to address the desires and expectations of consumers around the world that are constantly changing. We strongly believe that working together with Nuritas will help to advance ingredient innovation in the short term.”
“Nuritas is excited to collaborate with Givaudan on this transformative venture,” “said Neil Foster, Head of Strategic Partnerships at Nuritas. “We look forward to igniting systemic change within this industry with our combined expertise and efforts.”
This announcement underscores the power of collaboration between industry leaders with shared values to positively impact the industry. Collaborative efforts are currently underway with additional details and project updates to be announced at a later date.
Nuritas, a global leader in AI-based peptide discovery, announced a strategic collaboration agreement with Givaudan, a global leader in Taste & Wellbeing. Together, the companies aim to revolutionise food system solutions by leveraging AI-discovered peptides found in natural plant resources and advance their shared commitment to improve the lives of people worldwide.
“In forging this groundbreaking collaboration with Givaudan, we were meticulous and intentional in identifying the ideal company to work with,” said Dr. Nora Khaldi, CEO of Nuritas. “We look forward to employing our AI Magnifier technology to identify new, natural peptide solutions that will undoubtedly advance flavor and taste innovations by Givaudan.”
Fabio Campanile, Head of Taste & Wellbeing Science & Technology at Givaudan added, “This collaboration represents a significant step forward in our collective mission to address the desires and expectations of consumers around the world that are constantly changing. We strongly believe that working together with Nuritas will help to advance ingredient innovation in the short term.”
“Nuritas is excited to collaborate with Givaudan on this transformative venture,” “said Neil Foster, Head of Strategic Partnerships at Nuritas. “We look forward to igniting systemic change within this industry with our combined expertise and efforts.”
This announcement underscores the power of collaboration between industry leaders with shared values to positively impact the industry. Collaborative efforts are currently underway with additional details and project updates to be announced at a later date.
Isobionics®, a brand of BASF Aroma Ingredients, is launching two new natural products on the flavour market. Isobionics® Natural alpha-Bisabolene 98 and Isobionics® Natural (-)-alpha-Bisabolol 99 are the latest additions to our Isobionics’ portfolio being proof points of our commitment to developing natural flavours driven by customer needs.
“We are delighted to introduce the two new products, which are natural flavours and produced with our cutting-edge fermentation technology. Therefore, they are independent from harvest conditions and pesticide free,” says Toine Janssen, CEO of Isobionics®. “This is a major milestone for us and for the flavour industry, as it is the first time that two natural flavours are being launched and marketed together. Building on our cutting-edge fermentation technology we can constantly expand our natural flavour portfolio beyond our well-established citrus products to address further customer and market demands.”
Breaking new ground beyond the citrus portfolio, Isobionics® is unlocking a world with new possibilities for food, beverage, and flavour enthusiasts and is proud to introduce the following two products:
- Isobionics® Natural (-)-alpha-Bisabolol is a known product, traditionally derived from natural sources and with a complex and captivating aroma profile. Renowned for its delicate floral notes, it offers a subtle hint of chamomile, along with hints of sweet, woody undertones, resulting in a truly unique flavour experience. This groundbreaking innovation allows culinary professionals and beverage creators to boost other flavours such as Vanillin and Nootkatone to add a distinctive twist to their creations.
- Isobionics® Natural alpha-Bisabolene 98 is a breakthrough in the flavour industry as its purity improves better flavour development. Moreover, with its creamy milky flavour, it makes a major contribution to the expansion of the Isobionics®‘ portfolio.
One of the most exciting aspects of the two new flavour ingredients is their great versatility. These flavour ingredients, produced at very high concentration via fermentation technology can be found not only in citrus essential oils, but also in several other natural oils, such as chamomile, ylang-ylang, black pepper, and basil oils. The very high quality of our natural flavours opens a world of possibilities for flavour enhancement in a variety of applications. Whether it is adding crispness to mild flavours, complexity to your beverages and confectionery formulations, or a savory punch to culinary creations, the new products offer limitless potential for creating memorable taste experiences. These natural products, use only renewable raw materials and they are produced via fermentation technology, which makes them independent from harvest conditions and seasonality and free from agricultural residues, thus ensuring a constant quality in your products.
Steffen Götz, Vice President of Aroma Ingredients at BASF, highlights the dedication to customer-centric innovation: “Isobionics’ new flavour solutions embody our ongoing commitment to providing sustainable and high-quality ingredients. These new product launches complement and expand the existing portfolio and answer the need for fermentation-based natural flavours. Dedication to providing natural and sustainable flavour solutions forms the core of our new product developments. Our biotech platform plays a significant role in developing future ingredients to deliver exceptional flavor profiles that are geared to consumer preferences.”
The new natural flavours Isobionics® Natural alpha-Bisabolene 98 and Isobionics® Natural (-)-alpha-Bisabolol 99 have now been officially launched. Customers can already reach out to their designated sales contact and schedule an exclusive presentation of the new flavours to experience these extraordinary flavour innovations firsthand.
Coca-Cola has launched a new limited-edition Coca-Cola 3000 Zero Sugar within the Coca-Cola Creations platform, with the help of artificial intelligence (AI). The AI, in cooperation with humans, helped create both the taste and the design of the can, as Coca-Cola tries to identify what the year 3000 would look like for beverages. It is not just Coca-Cola using AI in the soft drinks category. Unilever, owner of PepsiCo, has developed AI tools to optimise various aspects of its business operations. Against this backdrop, the usage of AI in the soft drinks industry is set to grow for the discovery of new flavours and to enhance the efficiency of business operations, says GlobalData, a leading data and analytics company.
Coca-Cola started with a core question to its customers: What would the year 3000 look like? Consumers were asked how they saw Coca-Cola in the year 3000 via the Coca-Cola Creations platforms. The company then used AI to analyse all the responses to create the framework for the futuristic product based on how people see the future through emotions, ambitions, colours and flavours.
Dragos Dumitrachi, Analyst at GlobalData, comments: “Based on these inputs from consumers and its knowledge of beverage trends, the AI created a unique packaging and flavour profile for a carbonate in the year 3000. The packaging format is colourful, with a mix of spherical shapes blended in purple, pink, and blue colours with a pixelated logo, and the AI primarily perceived the future as being sugar-free. This is to be expected as low-calorie carbonates recorded a 39 % growth between 2015 and 2023 globally, with this growth set to continue over the next five years, as consumers increasingly focus on their health and wellness. According to the latest global survey* by Global Data, 81 % of respondents consider that it is nice to have or essential for a product to be good for physical fitness/health.”
Global Data expects the AI market to grow from USD 81 billion in 2022 to USD 90 billion by 2030, with a 35 % compound annual growth rate (CAGR) during 2022-2030. Recent progress in machine learning (ML) on the back of improved algorithms (e.g., Google’s AlphaGo, OpenAI’s GPT-3/ChatGPT, Tesla’s AutoPilot) and increasing computing power have enabled AI to become more widely used in the soft drinks industry.
The AI-driven applications developed by Unilever leverage neural networks and the GPT API is aimed at enhancing the company’s ability to respond to the evolving needs of its consumer base and broader market dynamics. On top of that, Unilever is using AI to identify alternative ingredients that can reinforce the resilience of their supply chains, making their products more sustainable and cost-efficient, and streamlining the number of ingredients without impacting the effectiveness or quality of the products.
Dragos concludes: “The AI market in the soft drinks industry is still in its infancy; the rules and laws that will govern it are still under debate. Global Data is forecasting that the use of AI for supply chain, administrative issues, and the discovery of new flavours and packaging formats in the soft drinks industry will only grow.”
*GlobalData 2023 Q2 Consumer Survey – Global, with 21,595 respondents, published November 2022
Created with gamers for gamers, the new Coca-Cola® Ultimate Zero Sugar represents a bold, kinetic expression of Experience Points (+XP), the universal unit of rewards players earn as they progress through a game. The latest limited-edition Coca-Cola Creations drop was crafted in collaboration with League of Legends developer Riot Games.
Coca‑Cola® Ultimate Zero Sugar’s striking packaging design fuses elements of both iconic brands, taking visual cues from League of Legends lore – including a bespoke “Ultimate” crest with a blue Hextech backlit glow, a Spencerian Script inspired by Nexus crystals in “Runeterra” and a bold, gold-and-back manifestation of the Coca-Cola Creations logo.
“Coca-Cola Creations is all about creating unique and authentic experiences anchored in youth passions, and gaming is one of the largest and fastest-growing communities in the world,” said Oana Vlad, Senior Director, Global Strategy, The Coca-Cola Company. “We dipped our toes into this space last year with Coca-Cola Zero Sugar Byte and the artist Marshmello’s limited-edition Coca-Cola, but this is the first time we have partnered with a gaming company to develop a Coca-Cola flavour.”
Coca-Cola Ultimate Zero Sugar will be sold for a limited time in the United States, Canada, China, South Korea, Latin America and Africa. A full-sugar version is available in the United States, Canada and Mexico.
“We’re excited for players to taste the new +XP flavour, a unique and bespoke collaboration with Coca-Cola, a globally recognised brand loved by millions,” said David Mulhall, Head of Business Development and Partnerships at Riot Games. “They share many of the player-focused values we have at Riot, and we are honoured to be the first gaming collaboration for Coca-Cola Creations.”
The holistic product experience celebrates every player’s gaming journey. Like the six preceding Coca-Cola Creation drops, Coca-Cola Ultimate Zero Sugar will bridge the virtual and real worlds with a series of disruptive digital and IRL activations. League of Legends players can put their skills to the test via a series of in-game missions that unlock a sequence of limited-edition Ultimate Emotes through July 18.
Fans also can scan an on-pack QR code to access the Coca-Cola® Creations Hub, where they can access a League of Legends-inspired Ultimate Emote Generator Instagram filter, pre-order a custom Coca-Cola Ultimate Zero Sugar mini fridge by Cooluli, and upload a selfie to see themselves in their Ultimate form on a cinematic gaming journey.
“The super-personalised experience lets anyone – not just League of Legends enthusiasts – become the hero of their own Ultimate journey,” said Natalia Suarez, Brand Director, Coca‑ColaTM, North America. “It pays off the idea that Coca-Cola is for everyone.”
Coca-Cola and Riot Games will bring the “Ultimate” experience to life with communities of passionate gamers around the world through League of Legends Nexus Crystals drop events in Los Angeles, Shanghai and Mexico City.
Coca-Cola Ultimate Zero Sugar builds on a longstanding collaboration between Coca-Cola and Riot Games celebrating the power of gaming to unite people around the world in competition and fandom. In 2022, the brands announced a multi-year global partnership to co-create unique fan experiences for League of Legends: Wild Rift and Wild Rift Esports. From 2014-2016, Coca-Cola teamed with League of Legends for its World Championship and created custom viewing experiences with highly coveted collectible merchandise in multiple countries through cinema partnerships.
With hundreds of millions of players globally, League of Legends continues to be one of the most-played competitive games in the world. A unique game that blends speed, strategy and high intensity, it has grown to become a global phenomenon over its decade-long history by hyper-serving its loyal communities.
“The idea that fueled Coca-Cola Ultimate was a celebration of the player’s journey,” said Chase Abraham, Director, Global Content & Creative, Coca-ColaTM. “Riot Games aspires to be the world’s most player-forward gaming company, and we see a lot of harmony between our values. A shared passion to get it right with players first and foremost drove the strategy and nature of what we wanted to deliver.”
Coca-Cola® Creations lends the iconic Coca-Cola brand to new expressions fueled by collaboration, creativity and connection. Each sequential, surprise-and-delight drop includes a limited-edition flavour– complemented by designs and experiences – inspired by music, gaming, sports and other consumer passion points. The Coca-Cola Ultimate Zero Sugar launch follows the six fantasy-flavoured Coca-Cola® Creations drops: Coca-Cola® Starlight, Coca-Cola® Zero Sugar Byte, the artist Marshmello’s Limited Edition Coca-Cola®, Coca-Cola® Dreamworld, Coca-Cola® Soul Blast and Coca-Cola® Move.
As per a new Fact.MR analysis, the global bottled tea market is forecasted to expand at a CAGR of 4.5 % from 2023 to 2033. The market is valued at USD 50 billion in 2023 and is thus expected to reach a size of USD 78 billion by the end of 2033.
Black tea is also well known as a source of antioxidants that aid in the body’s elimination of free radicals. It doesn’t have any sodium, fat, sugar, carbonation, or added sweetness. It is almost calorie-free. It supports maintaining a proper fluid balance and improves general health.
- The camellia sinensis plant is used to produce all varieties of tea products, including green, black, oolong, and white, as per the National Institutes of Health.
“Rising adoption of flavoured bottled tea by Millennials”
Millennials choose tea in bottles over freshly brewed tea produced at home. The growing adoption of flavoured bottled tea by young consumers is boosting market expansion. Global demand for bottled iced tea beverages has been aided by Generation Z.
Decreased stress, antioxidants, and hydration are a few of the advantages of drinking bottled iced tea. As a result, people are adopting this beverage and supporting market growth. Also, the antioxidants in iced tea have the power to purify the body, eliminate toxins that have built up, and improve health.
“Increasing demand for discrete flavours of bottled tea in North America”
North America accounts for 60 % share of the global market due to rising customer desire for ready-to-drink beverages and consumer-driven product innovations.
Increasing demand for discrete flavours of bottled tea and the availability of premium tea brands are the elements supporting market expansion in the region.
Competitive landscape
Leading companies are attempting to boost their market presence by utilising novel ingredients & flavour combinations and maintaining quality control. Key bottled tea manufacturers are implementing strategies such as new developments, enhancing product standards, and launching new products following safety regulations to lower the environmental impact. They are focusing on authenticity and packaging, pricing trends, and improving supply chain management.
For instance,
- Tiesta Tea, a Chicago-based loose-leaf tea company, launched a new line of functional cold-brew bottled tea in targeted grocery stores in the U.S.
- Buddha Teas, a California-based brand ventured into Latin America, Mexico, with its bottled tea and beverages, cannabidiol blends, and RTD matcha beverages.
- DanonWave-owned Brand Stok launched a new range of cold brew beverages, including Stok Yerba Mate Cold Brew Teas, which are ready-to-drink bottled tea ranges.
- Arcadia Beverage launched Zumora, a new clean-label beverage line, including bottled tea.
These insights are based on a report on Bottled Tea Market by Fact.MR.
Expert flavorists will enhance sweet and culinary capabilities with cutting-edge modulation technologies
IFF a global leader in solutions for food and beverages, health, biosciences, and scent has increased its innovation capabilities with two new state-of-the-art flavour labs at its facility in Northern Europe. The sweet and culinary flavour creation labs are the latest addition to the company’s expansive campus that has been in operation since 1964, spanning more than 312,150 square feet in Brabrand, Denmark.
The innovation hub is home to more than 400 employees engaged in research, application development, ingredient and flavour creation. The expanded facility will enable local and regional manufacturers to work in close partnership with a new team of flavourists who will introduce the latest modulation technologies and develop solutions for the beverage, bakery, dairy, snacks, culinary, bars and confectionery end markets. Working with an extensive library of proprietary flavor ingredients they will create exciting and unique flavour experiences for consumers, especially in areas such as masking, sweetness and umami.
“This expanded facility is a testament to our continued investment in innovation to meet evolving consumer expectations,” said Jan Bechtel, regional president of Nourish Europe, IFF. “We will continue to build on our deep expertise and scientific knowledge and invest in tools and products to bring what matters most to consumers in the market: creating the next generation of delicious, healthy and experiential food and beverages.”
Expert flavourists will have access to IFF’s latest research innovations, particularly in plant-based and biotechnology, along with resources like pilot plant manufacturing, ingredient expertise and evaluation studios, creating the perfect environment for end-to-end product design.
“We’re thrilled to launch these flavour labs,” said Laurens Reiber, creative director, Nourish Europe, IFF. “Brabrand is already a massive innovation center, and its location helps us better understand local market preferences and deliver trending global flavours. Now we’re investing further to boost our speed-to-market capabilities and to bring greater value to our partners.”
Following the completion of the Culinary Design Center last summer in Denmark, the opening of the new flavour labs is the company’s latest investment in R&D to develop winning solutions that meet customer and market needs with speed, agility and creativity.
IFF announced it has entered into an agreement to sell its Flavour Specialty Ingredients (FSI) business to Exponent, a leading UK-based private equity firm, for USD 220 million in cash proceeds. FSI reports through IFF’s Scent division and is a leading manufacturer of synthetic and natural base aroma chemicals used in the flavour market. Cash proceeds from the transaction, net of taxes and expenses, will be used to reduce outstanding debt.
“Aligned with our strategy, we’re continuously evaluating our portfolio to identify opportunities to strengthen our financial profile,” said IFF CEO Frank Clyburn. “The sale of FSI will improve our capital structure while allowing us to focus on our core businesses to enhance growth and returns. We appreciate the contributions of our FSI colleagues, who have shared our commitment to quality and customer service. We will work closely with Exponent to have a successful transition and look forward to FSI’s bright future.”
IFF’s FSI is a leading manufacturer of specialty base aromas with a broad range of more than 1,000 aroma chemicals and natural extracts, which provide inputs primarily to the flavour market. FSI includes four dedicated manufacturing and distribution facilities at Teesside and Hartlepool, United Kingdom; Cincinnati, United States; and Pucheng, China, with additional points of distribution in Mexico, Brazil and Hong Kong. With approximately 340 employees, IFF’s FSI business serves more than 970 customers and generated more than USD 100 million in revenue over the last 12 months.
IFF and Exponent expect to close the transaction by the end of Q3 2023, subject to customary closing conditions. Centerview Partners LLC acted as financial advisor to IFF, and Cravath, Swain & Moore LLP provided legal support.
Firmenich, the world’s largest privately-owned fragrance and taste company, is excited to announce its 2023 flavour of the year, dragon fruit, celebrating consumers’ desire for exciting new ingredients and bold, adventurous flavour creation.
“This marks our 11th flavour of the year, which is something our customers have come to look forward to each year. Dragon fruit’s bold vibrancy is a perfect choice as we embark an exciting year of change,” said Maurizio Clementi, ad interim President, Firmenich’s Taste & Beyond division. “Our in-depth Human Insights have identified the strong shift towards wellbeing and sustainability in people’s food and beverage choices, as well as newly-emerging elevated expectations in terms of taste. As everything we do is rooted in nature and deep consumer understanding, this inspired us to choose a flavour of the year which captures both.”
Drawing inspiration from colour & Trenz™
This is the second consecutive year of a sensory partnership between Firmenich and Pantone®. The global colour authority has just launched its 2023 colour of the year, PANTONE® 18-1750 Viva Magenta™, which it describes as a “brave and fearless, a pulsating colour whose exuberance promotes optimism and joy.” Mikel Cirkus, Global Creative Director for Taste & Beyond said: “In the same way that Pantone’s colour of the year captures the emerging themes seen in the world around us, our choice for flavour of the year does so by translating new signals into positive sensory experiences. Our 2023 choice of dragon fruit reflects the global consumer’s increasingly adventurous palate and desire for the new or exotic when it comes to ingredients and taste.”
Jeff Schmoyer, Firmenich Global Head of Human Insights, said: “Dragon fruit’s subtle flavour creates a wonderful opportunity to bring the exceptional creativity and expertise of Firmenich’s flavourists to the fore, providing the perfect canvas for them to dare to imagine bold, exciting and delicious new taste combinations.”
A fruit by any other name
Native to Central America, where it is known as pitahaya, and thriving in tropical and subtropical climates across the world, dragon fruit’s flesh is rich in antioxidants and high in calcium. Dragon fruit grows from a climbing cactus, making it a drought-resistant and naturally low water-use crop, requiring only a quarter of the water to grow compared to that of an avocado.
Much like the mystical creature that inspired its name, dragon fruit is fierce in appearance, with a scale-like skin in bold hues ranging from fiery yellow to bold magenta. However, its delicate flavour belies its imposing armor. With several different types varying in both colour and taste, dragon fruit ranges in flavour from milder melon and kiwi-like to slightly sweeter berry profiles with notes of beetroot.
Enter the dragon fruit
Part of its industry-leading Human Insights capability, Firmenich’s Trenz™ forecasting team spotted a post-Covid rise in dragon fruit across almost every major city in the world. While always popular within niche segments, the exotic fruit began showing up more universally across diverse markets and food service venues, as well as product applications, from the more intuitive juices and smoothies to less traditional formats like tea and cooked savory dishes.
According to Mikel Cirkus, this is all part of a decade-long trend for boldness and discovery in food and drink. The pandemic increased the pace of this trend, with huge spikes in consumers broadening their palates for new seasoning. Notably, expenditures on spices & seasonings at home grew 27 % CAGR1, Trenz™ found. New product innovation has followed, with on-pack claims such as “bold” and “exotic” up by 38 % since 2017, and the use of three- and four-way flavour combinations in products now cresting over 25 % of all food & beverage launches.
Firmenich’s renowned Emotions360 consumer research offered a second clue. This proprietary in-depth study of natural ingredients identified that people are very excited about dragon fruit. In fact, Emotions360’s latest wave, which surveyed 18,670 consumers across eight countries around the world, indicated that 88 % of consumers have heard of dragon fruit, and 56 % have tasted it. In terms of consumer perceptions, dragon fruit triggers associations with adjectives like bold, exotic, exciting, impressive and fun. Given this positive association, it’s not surprising that the same consumers ranked dragon fruit in the 90 % percentile among all ingredients with a high likelihood to rise in popularity in the future.
A fiery future
As much as dragon fruit is on fire in juice bars, markets, and street vendors around the world, the packaged food & beverage world was initially slow to innovate around this trend. However, this trend is changing, with product launches containing dragon fruit callouts now accelerating in all regions. In fact, dragon fruit use in CPG (Consumer Packaged Goods) is growing more quickly in foods than beverages, where innovations typically appear first.
Jeff Schmoyer, Firmenich Global Head of Human Insights, commented: “Dragon fruit may be still a ‘rare’ fruit flavour for CPG food & beverage brands, but it is no longer rare to consumers. And in fact, this has translated to one of the fastest growth rates of any ingredient we’ve tracked in recent years. Given the small base and fast growth, it is certainly our boldest Flavour of the Year choice yet from a predictive foresights perspective. It’s possible that the initial lag in new product innovation is in part related to the challenge of realising the flavour of dragon fruit. Our consumer research shows that the fruit can sometimes surprise people by not having the strong flavour to match its visual appearance. Instead, the taste is light, refreshing, sweet, and delicious.”
“For this reason, Firmenich believes that its flavour creativity will play a key role in amplifying the taste and celebrating combinations of dragon fruit with other flavours,” Schmoyer concluded.
1Compound Annual Growth Rate (Source : Global Data LLC and Firmenich analytics)
The limited-edition flavour, inspired by the Minions’ love for bananas, is being marketed as “a work of evil genius” and shows how the three-year-old brand is working creatively to go toe-to-toe with the leaders of the USD 38B traditional soda industry.
Functional soda brand OLIPOP announced a partnership with Illumination and Universal Pictures to create a limited-edition Banana Cream flavour, timed to the global theatrical release of the new Illumination film, Minions: The Rise of Gru, on July 1, 2022. The new flavour is now available online at www.drinkolipop.com. Gopuff, the go-to platform for immediate delivery of consumers’ everyday needs, will also be selling single cans in select markets starting June 16, 2022 in the US. The limited-edition flavour will be available for purchase until July 15, 2022.*
This advertising campaign marks a huge milestone for OLIPOP’s better-for-you brand, as they join forces with the biggest global animated film franchise in history. The partnership exemplifies OLIPOP’s growth within the industry as they prove they can compete with the traditional soda companies, not only in terms of elevating taste and nutritionals, but in relevance to mainstream pop culture.
OLIPOP’s delicious product offerings, health benefits, and consistent out-of-the-box marketing tactics have not only attracted powerhouse companies such as Illumination and Universal Pictures, but also celebrity investors including Camila Cabello, Priyanka Chopra Jonas, Nick Jonas, Joe Jonas, Kevin Jonas, Mindy Kaling, Logic, Gwyneth Paltrow and more.
After launching in 2018, OLIPOP has already achieved a striking valuation of USD 200 million, with an anticipated USD 100 million run-rate by the end of 2022. The brand was started by beverage entrepreneurs Ben Goodwin and David Lester who set out to create a functional soda – one with a familiar and delicious taste but with the added benefits of microbiome and digestive health support. In just three years, the brand has disrupted the traditional soda industry and amassed widespread appeal for its tasty, nostalgia-infused flavours, and proprietary gut-friendly formulation. While traditional soda is loaded with sugar and additives, each can of OLIPOP has 35 – 45 calories, contains two to five grams of natural sugars, and provides nine grams of prebiotic plant fiber, which is one-third of the daily recommended amount. The product is eliminating the consequences of the traditional soda category, and making way for a new functional soda with benefits, changing the trajectory of health outcomes for many consumers.
*Actual length of availability will be based on sell-through.
About OLIPOP
OLIPOP is a functional soda that offers the experience of enjoying cola without the guilt. OLIPOP was formulated alongside a team of leading scientists who developed a tonic that combines the classic soda taste with the benefits of plant-based fiber, prebiotics, and other botanical ingredients to help balance out the body’s microbiome and promote overall well-being. OLIPOP is available in a variety of flavours including Vintage Cola, Orange Squeeze, Strawberry Vanilla, Cherry Vanilla, Lemon Ginger, Classic Root Beer, Orange Cream, Blackberry Vanilla, Classic Grape, and Tropical Punch. OLIPOP is Non-GMO, paleo, vegan, and gluten-free and is available online at www.drinkolipop.com as well as more than 10,000 grocers in the US including Kroger, Target, Whole Foods, Sprouts, Safeway, and Wegmans.
Citrus-based flavours are a top consumer taste preference and will be a driving force of market-leading innovation in the years ahead. The Flavorchem team developed an exclusive collection of six true-to-fruit citrus flavours inspired by their associated health halo, global appeal, and consumer demand for authenticity.
Fresh calamansi lime
The fruit itself is very sour, while the peel is sweet. Our calamansi lime type flavour has a familiar juicy lime profile with elements of tangerine and orange.
Fruity kumquat
Kumquat has a sweet, tangy taste that is reminiscent of a cross between an orange and grapefruit. Our kumquat type flavour has notes of orange and grapefruit with fruity and floral undertones.
Juicy blood orange
Blood orange has a complex flavour that’s reminiscent of navel oranges, but is more floral and tart. Our extract is sweet and juicy, fresh and pulpy, and has a fruity aroma similar to tangerine.
Sweet tangerine
Characterized by its coarse peel and tangy flesh, tangerines are typically sweeter and less tart than oranges. Our tangerine extract has a sweet and fresh aroma with a zesty and refreshing taste.
Yuzu citrus
Yuzu’s sophisticated flavour profile is often considered an exotic hybrid of the citrus family. Our yuzu type flavour has notes of grapefruit, lemon, and mandarin.
Zesty key lime
Valued for its characteristic flavour, Key limes are smaller, seedier, and have a stronger aroma than the Persian limes. Our key lime extract, reminiscent of fresh limes, features a sweet, juicy, tangy, and aldehydic top note.
Flavorchem’s citrus varietals can be optimised for any food or beverage application.
Functional beverage company, LIFEAID debuts refreshing new flavour FOCUSAID Watermelon Mint to add to its growing family of functional performance beverages.
LIFEAID, The Performance Beverage Company, brought the first flavour variation of one of its most popular blends, FOCUSAID, to market in the US. Getting the sustained and clean energy you need is easier when drinking a product free from chemical sweeteners, such as sucralose, and fillers, such as taurine. FOCUSAID delivers the natural flavours of bright crisp watermelon coupled with the cooling effect of mint.
Nootropics are brain-boosting vitamins and supplements, whose recent inclusion in the functional beverage space continue to grow in popularity in the market. As one of the leading nootropic beverages on the market, FOCUSAID Watermelon Mint, remains sodium and artificial sweetener free as well as vegan, non-gmo and gluten-free.
“FOCUSAID was one of the first nootropic beverages to hit the wider retail market and has remained a staple in our portfolio with retailers and online consumers. It only made sense to do a line extension to a fan-favourite with an additional refreshing crisp flavour,” says LIFEAID Co-Founder and President Aaron Hinde.
FOCUSAID Watermelon Mint is packed with brain-boosting super nootropics and 100 mg of clean crash-free caffeine from green tea and yerba maté. Whether you need a little focus before you kick off the day, or an afternoon energy boost, FOCUSAID Watermelon Mint will be your go to choice! Naturally sweetened with raw, cold-filtered agave, and never with any artificial colours or gut-wrecking artificial sweeteners, FOCUSAID Watermelon Mint has the premium nutrients and vitamins to keep you focused and on point.
FOCUSAID Watermelon Mint will be available to purchase online at lifeaidbevco.com and at select retailers such as Harris Teeter, Albertsons, and Circle K in the US.
California-based company aims to revolutionize how consumers experience food and beverage products with natural modifier that enhances flavour, amplifies taste characteristics and improves “Kokumi” mouthfeel effect.
The U.S. subsidiary of one of the world’s top flavour & fragrance development companies is on a mission to unlock the flavour and taste potential in a broad range of food and beverage products across North America.
T. Hasegawa USA introduced its new natural flavour modifier Boostract™ to the North American market. This innovative new technology aims to revolutionize the way consumers experience food and beverages by adding or enhancing the effect of kokumi (which translates to “rich taste” in Japanese). Kokumi increases the richness of taste while maintaining balance between different flavours for a more satisfying experience in foods and beverages.
Developed over a two-year period as an exclusive technology by T. Hasegawa, Boostract solves a recurring challenge that many of the world’s top food and beverage brands face: delivering a consistent taste experience to consumers. The goal is ensuring the sensations of flavour, taste and characteristics are true to the original product recipe, which often presents a major problem during production.
“The moment a food is harvested or produced, it typically begins declining in taste, so an extra flavour boost is required to better define a delicate flavour note,” explained T. Hasegawa’s VP of research & development, Jim Yang. “Often the nuances of flavour complexity are lost during large scale production, so Boostract enables us to deliver a better flavour and taste experience for our customers and ensure consistency in their products.”
In addition to enhancing the kokumi effect and improving flavour, Boostract is an effective masking agent, eliminating unwanted flavour notes in confectionary products and ‘functional gummies’ while boosting the desired flavors in protein bars, ice cream and more.
Boostract also reinforces T. Hasegawa’s leadership in the sports nutrition and coffee/tea categories because the product can both mask bitter flavours and amplify the mouthfeel inherent in these beverage products. The Boostract flavour modifier can also boost the sweet characteristics of fruit notes, such as making citrus taste fresher, or highlighting the distinct flavour notes of an exotic tropical fruit in beverages.
Boostract is developed through three different mechanisms utilized by T. Hasegawa, including extraction, enzyme and thermal reaction technology. These mechanisms are used alone, or in various combinations, depending on the food or beverage product application. The end result is a clean-labelled natural product that is not yeast-based like other flavour modifiers and can even be organic certifiable in the future.
T. Hasegawa’s Boostract flavour modifier is currently available in dairy and non-dairy versions (in both liquid and powder form), with a tomato-based variation adding to the lineup soon. Additional Boostract varieties are currently in development, including Vanilla, Chocolate, Coffee and Tea.
New watermelon flavour is the latest addition to the Dew permanent flavour line-up – delivering a refreshing charge
Mtn Dew® is going pink with Mtn Dew® Major Melon™, a new thirst-quenching offering that takes flavour to the extreme. Made for those who embrace fearlessness and fun times in life, this marquee addition to the brand’s beverage portfolio features the great taste of watermelon with a Dew twist. Mtn Dew Major Melon – also available in a Zero Sugar variety – is the first permanent flavour offering in more than a decade and is available in the US now.
“Watermelon is a truly transportive taste, evoking feelings of freedom and nostalgia,” says Nicole Portwood, vice president, marketing, Mtn Dew. “As a brand, Mtn Dew is always pushing the envelope to bring Dew Nation the next bold taste that they crave in a way only Dew can. We found watermelon to be the number one choice of flavours tested amongst our fans, and Mtn Dew Major Melon is our answer for those who are looking for a refreshing charge to keep them invigorated all day long.”
The introduction of Mtn Dew Major Melon is sure to bring fans the feeling of warm summer days – even in the middle of winter. Both Mtn Dew Major Melon and Mtn Dew Major Melon Zero Sugar are available in the US at retailers and online in 20 oz. bottles, 2 liter bottles, 12-packs of 12 oz. cans and a variety of other single and multipack sizes.
Unique floral notes, mellow tartness and bright color offer citrus appeal for beverages
Oregon Fruit Products LLC released Meyer Lemon Puree, an intensely citrusy and brightly-colored Fruit for Fermentation offering that can be incorporated into a variety of beer, wine, cider, spirits, and non-alcoholic beverages.
Favored for its unique floral notes and mellow tartness, Meyer lemons are more seasonal and not as widely available as conventional lemons. With Oregon Fruit’s aseptic packaging, beverage makers can take advantage of having shelf-stable Meyer Lemon Puree ready to use any time of year, saving valuable time and money on fruit sourcing and preparation.
Oregon Fruit Meyer Lemon Puree’s smooth consistency, low viscosity and more rounded malic acid profile makes for easy integration into the fermentation process and has proven to be a successful formula with the company’s other citrus offerings.
“As we saw with the demand for our Key Lime Puree, the consumer is constantly seeking new flavor experiences and is more open to trying new types of citrus than ever before,” says Chris Hodge, director of brewing sales at Oregon Fruit. “We expect the Meyer Lemon Puree will offer a similar point of difference in flavor and sourcing for beverage makers to convey in their own marketing.”
Like all Oregon Fruit Purees, Meyer Lemon Puree has no added sugar or preservatives, and is minimally processed to ensure the best fresh fruit flavor and color. The puree’s aseptic packaging allows for a shelf life of five months in ambient temperature.
Oregon Fruit Meyer Lemon Puree is now available in 42 lb. bag-in-box. The product is certified kosher, made in the U.S.A., non-GMO, gluten-free and vegetarian. Oregon Fruit Products does not use, nor does it allow, any of the eight major allergens (milk, eggs, peanuts, tree nuts, fish, shellfish, soy and wheat) in the products or processing areas.
Oregon Fruit Products LLC
Founded in 1935, Oregon Fruit Products offers a complete line of canned, frozen and shelf-stable premium fruit for consumers, foodservice operators and ingredient sales. The company is located in Salem, Oregon (USA).
Underscoring its position as a technological leader in preservation and sustainable food solutions, Corbion announces today it has been granted a European patent directed to its fruit ferments containing natural organic acids and other flavour compounds. The news means Corbion’s advanced manufacturing technology, and the use of the resulting fruit fermentation ingredients, is patented in Europe as well the USA and Japan, where patents have already been granted. The application of these fruit fermentations in baked goods, meats, sauces and dressings enables manufacturers to adjust flavour profiles and textures naturally and sustainably with fruit-based ingredients, at the same time as robustly protecting their products against quality defects.
“With rocketing interest in fermented foods and the ongoing need for multifunctional, natural solutions throughout the food industry, this is an exciting milestone for us,” comments David Charest, Vice President, Sustainable Food Solutions at Corbion. “Fermentation has been one of our core competencies for nearly a century, and we’re now using nature’s inherent defense mechanisms in new ways to maintain and improve quality in the foods we all enjoy every day. Current market trends like healthier eating, familiar ‘kitchen cupboard’ ingredients and zero waste mean the time is right to be offering new and creative preservation and flavor solutions.”
Corbion’s newly patented process involves the fermentation of liquid fruit preparations (typically citrus or sweet fruits such as melons, pears and apples, or vegetable-like fruits including bell peppers, pumpkin and tomato) with carefully selected food-grade cultures. The resulting metabolites have distinctive roles and can boost or soften various flavor components in addition to controlling microbial growth. In sauces, dressings and condiments, for instance, where reformulation to reduce sugar and / or salt levels can impact not only taste and texture but also shelf life, it is possible to maintain the expected eating experience by using just one or two fruit-derived, naturally fermented ingredients.
“As well as providing high quality ingredients that align with the expectations of today’s consumers,” continues Charest, “this technology is an excellent representation of Corbion’s current strategy, Advance 2025, which seeks to ‘champion preservation in all its forms’. Aligned with the United Nations’ SDG 2 (zero hunger), SDG 3 (good health and wellbeing) and SDG 12 (responsible consumption and production), we’re not only helping preserve our customers’ products, but reduce waste from fruit growers too. With Corbion using fruits that aren’t visually perfect enough to be sold fresh at retail, we’re helping ensure a greater proportion of their output becomes a value-added component of the food supply chain.”
Innova Market Insights’ latest report on global flavour trends in the food and beverage industry highlights how it is no longer just about tantalizing the taste buds with a range of adventurous, innovative and reimagined flavours, but increasingly about how flavour use can complement and develop the storytelling behind products and brands. In fact, 56 % of consumers in a global survey agreed that stories around a brand influenced their purchasing decisions.
Consumers are increasingly captivated by the stories behind products and brands, and flavours have a key role to play in this, making Storytelling the first of Innova Market Insights’ Top Ten Flavor Trends for 2020. Other important trends include the rise in plant-based alternatives, wellness associations, macronutrient influences and flavours supporting textural developments.
Innova Market Insights Top Five Flavour Trends for 2020 are:
1. Storytelling
Increased consumer interest in the origin of their food and beverage products is resulting in ingredient provenance proving its worth as a key element of brand storytelling. Over 40 % of global consumers wanted to know the story around a brand because they wanted to learn where the ingredients were from, according to an Innova Market Insights survey. Storytelling strategies include a focus on authentic tastes, flavours and recipes, as well as uniqueness through ingredient provenance and artisan/small batch processing.
2. The Power of Plants
The use of plant ingredients and plant-based recipes is soaring across a range of food and drinks categories, with an Innova Consumer Survey finding that 3 in 5 global consumers are increasingly incorporating plant ingredients into their diets. Plant ingredients can provide a healthy and colourful touch, with the use of a multitude of vegetable flavours for a healthy halo, including on-trend purple potato as part of the purple vegetables trend.
3. Wellness Flavours
Pursuit of healthier lifestyles is not only driving the plant-based trend, but also the demand for flavours targeting more general wellness, both mental and physical. Botanical flavours are increasingly popular for relaxation, stress reduction and sleep enhancement, featuring ingredients such as lavender, CBD/cannabis and turmeric. Floral flavoured drinks increasingly have mood associations, being seen as potentially relaxing or energizing.
4. Macronutrient Challenge
Consumer perceptions of macronutrients in relation to health are also evolving. There is a need to maintain taste profiles while reducing sugar, calorie and/or fat content, with sugar seen as a particular priority. Active ingredients are also impacting product flavours, with high protein options, such as cheese, seeds and nuts, as well as the association of ‘source of vitamins’ claims with fruity flavours.
5. Tapping into Texture
Consumers are increasingly recognizing the influence of texture on eating and drinking experiences, with 7 out of 10 global consumers agreeing that texture makes food and beverages a more interesting experience. Meanwhile, 6 out of 10 said that texture claims influenced their purchasing decisions. As part of this, there is growing interest in flavours that create a richer texture experience, such as honeycomb and toffee, while the industry continues to experiment with nuts in a wide variety of applications, including crunchy flavors and smooth bases.
The other top trends identified by Innova Market Insights are:
6. Hello Hybrids
7. All Time Favorites
8. Triggering the Taste Buds
9. Brown Flavours
10. Flavours Unlimited
As part of its 2020 strategy to strengthen its naturals capabilities and its presence in the high growth markets of Asia Pacific, Givaudan announced that it has reached an agreement to acquire Golden Frog, a Vietnamese flavour company.
Golden Frog manufactures natural flavours, extracts and essential oils for the food and beverage industry. It offers a wide range of natural ingredients including herbs, spices, fruit and vegetable extracts and essential oils from the great biodiversity of Vietnam. With headquarters and manufacturing facilities in the Ho Chi Minh area, Golden Frog employs 156 people and caters to the needs of the ASEAN markets.
While terms of the deal have not been disclosed, Golden Frog’s business would have represented approximately CHF 10 million of incremental sales to Givaudan’s results in 2018 on a proforma basis. Givaudan plans to fund the transaction from existing resources and is expected to close in the second half of 2019.
Symrise has announced the company’s investment in and the creation of a strategic partnership with Califormulations, LLC, a unique platform designed to deliver end-to-end beverage innovation to consumer packaged goods (CPG) companies and their brands. Califormulations, LLC combines the expertise of Symrise, including its Beverage Innovation Centers in Laguna Beach and Teterboro, with the offering of The Green Organic Dutchman Holdings Ltd. (TGOD).
Paul Graham, President, Symrise Flavor North America, stated, “Major packaged goods companies put their focus on agile innovation to help fuel growth around their core brands. Agile venturing and creative innovation sprints will replace the traditional and often time-consuming ‘stage gate’ innovation funnel and are changing innovation sustainably.”
Califormulations, LLC fully embraces this approach. The company is run by an industry experienced management team and built on a business model that is designed for speed, agility, flexibility and focused innovation, with each investor harnessing specialized expertise.
The new platform combines beverage expertise and innovation capabilities with the ability to quickly develop shelf-ready, scalable products. Customers will have access to the expertise located at three locations: the newly formed Califormulations, LLC location in Columbus, Georgia, with 100,000 sq ft for beverage development, multi-purpose production, pilot scale flexible bottling and shelf-ready, scalable packaging; Symrise’s regional headquarters in Teterboro, New Jersey, providing global expertise in flavor solutions, including taste for sugar reduced products; and the specialized Symrise Beverage Center in Laguna Beach, California, to inspire creativity in beverage product concepts.
Utilizing the expertise located at these three locations, Califormulations, LLC in cooperation with Symrise will deliver a rapid innovation approach composed of four integrated parts: Insights & Design, Prototyping & Evaluation, Development & Production and the Activation Ecosystem.
The Symrise team brings a proven reputation in beverage innovation and incubation, a comprehensive portfolio of consumer insights, a strong footprint in beverage and CPG accounts including core listings with global brands. TGOD adds a new element to the business through their expertise in producing premium organic cannabinoids. Using sustainable growing practices, TGOD offers organic CBD and other organic cannabinoids where allowed by local laws and regulations. The end result is a unique, agile, end-to-end approach to innovation with full project management across every step.
Paul Graham concluded, “The complementary capabilities of Califormulations, LLC will foster innovation and scale new, successful brands quickly.”
In addition to the core range of Fanta Orange, Zero Orange, Grape, Raspberry, Blueberry, Sour Watermelon and Strawberry Sherbet, Fanta has launched multi-sensory products that are as much about touch, sound, sight, and smell as they are about taste.
“People really love the flavours but we wanted to up the ante and bring out something totally unique and different to everything else in the soft drink category, to create new experiences for Kiwis to try when they want the occasional treat,” says Fanta Brand Manager Gina Beck.
“We talk about teens wanting ‘omni sensorial’ experiences, which is where they’re looking for something that’s going to awaken all the different types of senses. Early adopters want to experience something new and this range really delivers on this,” she says.
The first entries into the sensory range are Jelly Fizz which come in both orange and raspberry flavours.
To enjoy the omnisensorial experience of Jelly Fizz, for instance, consumers need to shake the can 10 times to activate an almost indescribable, well, jelly fizziness.
“It’s like a delicious, liquid jelly – a soft drink blended with juicy liquid jelly pieces. You can’t really explain it to someone, they have to try it for themselves,” says Gina.
The original Jelly Fizz concept was launched in Japan and Hong Kong about five years ago (known as Furu Furu Shaker) and the local Coca-Cola team felt they could replicate its incredible popularity here in New Zealand.
“The challenge has been how to Westernise the concept of what is a really cool but very different drinking experience,” says Gina.
“We needed to educate teens that it’s okay to shake the can without it exploding, despite it going against everything they’ve ever known about soft drinks.”
While Fanta will no doubt continue its history of innovation, there’s one thing that won’t change: the iconic taste of Fanta Orange.
“Fanta Orange is a really big part of our portfolio,” says Gina. “It has a loyal fan base and that is incredibly important to us.”
Jelly Fizz is available in both orange and raspberry flavours – for a limited time.
The Beverage Power device enhances the flavour of beverages while drinking. The gadget was developed by Global Ionics LLC a US-based technology, research and marketing company focusing on battery power solutions using voltage booster technology and consumer products with ionic polarization technology.
Global has recently developed a revolutionary beverage ionizing device that combines the patented voltage booster and ionic polarization technology with the human body’s energy into the ultimate drinking vessel.
Fill any cup, glass, or water bottle with a favourite beverage (including juices, sports/energy drinks, flavoured waters, beer & wine). While drinking, your hand touches the metal “acti-strip” on the side of the cup. The human body, combined with the voltage booster circuit and a single AAA battery inside the waterproof case, generate a small, safe electric current. Through electrochemical reactions within the beverage ingredients, the number of negative ions from the ionic emitter are greatly enhanced. Once the beverage touches the lip or mouth, millions of negative ions enter the body.
There has never been a beverage drinking device technology quite like this. The company’s objective is to provide beverage devices and innovations that will speed up recovery due to dehydration, boost energy, flush out toxins, act as an antioxidant, and enhance the body’s immune system. Also, since the human body plays a significant role in the functionality of the device, tastes are altered and enhanced. Therefore, beverage companies can lower sodium and other ingredients to make healthier drinks, while still giving consumers great taste.
The device can attach to any cup, glass, or water bottle. And, similar to Global’s other products, the Beverage Power drinking device allows users to “See the Light”, since the ion polarization process is powered by the human body’s energy. Once the light is glowing, the ions are flowing. There are no on/off switches.
