Arla Foods Ingredients will serve up innovative concepts for high-protein ready-to-drink (RTD) tea and coffee at Vitafoods Europe (May 9th to 11th).
The market for functional RTD teas and coffees is predicted to grow 6 – 7 % by 2026,* creating opportunities for both sports nutrition manufacturers and mainstream health brands. To support them, Arla Foods Ingredients has created two inspirational new RTD concepts:
A cold brew coffee that works as either a morning caffeine boost or a pre-workout energiser. High in protein, calcium and caffeine, but low in sugar and fat, it will appeal to the 58 % of consumers who choose functional food and beverages that increase their energy levels.*
A refreshing RTD tea, designed as the perfect mid-afternoon pick-me-up. Flavoured with yuzu and high in protein and calcium, it’s tea but with an invigorating new twist, and is ideal for the 57 % of consumers who choose products that support strong and healthy bones.*
Both concepts owe their high protein and calcium content to Lacprodan MicelPure®, a micellar casein isolate produced using gentle membrane filtration technology. As well as allowing on-pack nutrition claims, its benefits include a mild milky taste and low viscosity throughout a product’s shelf life. During production, Lacprodan MicelPure® offers outstanding heat stability, unlocking a range of processing, packaging and flavour options.
Troels Nørgaard Laursen, Director for Health & Performance at Arla Foods Ingredients, said: “Consumers are increasingly seeking out beverages that are novel and convenient and also offer a nutritional boost. RTD teas and coffees with functional benefits are riding a major wave right now, and these concepts demonstrate how they can deliver an on-trend combination of protein, calcium and caffeine.”
Arla Foods Ingredients will exhibit at Vitafoods Europe on Stand G30. Other concepts on show will include a multi-textured bar with protein in every layer, a special edition of which has been created for Vitafoods, and Rehydrate & Restore – a clear refreshing RTD beverage solution which combines protein with electrolytes.
*Innova Market Insights
Made with 100% fruit juice1 to infuse fun into any part of the day – snack time, meal time, or dessert
(Photo: Dole)
Dole Packaged Foods, LLC, released its latest innovation: Dole® Wiggles™ Fruit Juice Gels. A wholesome take on the classic treat, Dole® Wiggles™ Fruit Juice Gels are crafted with 100 % fruit juice1 to bring a new level of fun to meal or snack time throughout the day – because only the fun fruit wiggles.
The new snacks come in three bright, fruit-forward flavours: strawberry, orange, and cherry. They’re not only good for you – they’re also convenient for busy families on the go. Unlike many processed and sugary gelatin snacks currently found on shelves, each Dole® Wiggles™ cup delivers an excellent source of Vitamin C with no added sugar2 and no artificial flavours. Dole® Wiggles™ cups contain no high fructose corn syrup, no artificial preservatives, and are non-GMO and gluten-free.
Dole® Wiggles™ Fruit Juice Gels are sold in packs of four individual 4.3oz cups for an MSRP of $2.99. Wiggles are available at select retailers in the US and online.
1With natural flavors and other ingredients. 2Not a low calorie food. See nutrition facts for sugar and calorie content.
Arla Foods Ingredients has developed a solution that allows the creation of fermented drinks that are both clear and high in protein – a new innovation in the healthy beverage space.
As demonstrated by the continuing popularity of kombucha, drinking yoghurts and clear protein drinks, there is high demand for novel ready-to-drink products. Recent innovations include fermented protein beverages, which offer synergistic health benefits because protein supports the growth and viability of probiotics.
The new solution, which is based on 100 % whey-based hydrolysates Lacprodan®HYDRO.365 and Nutrilac® FO-8571, opens up new ways to give fermented protein beverages a twist. Because it significantly minimizes cloudiness and sedimentation, it can be used to create high-protein fermented beverages that are just as clear as alternatives without protein.
Manufacturers can use it with thermophilic cultures for fermented drinks, or mesophilic cultures for kombucha-style beverages, both of which are high in probiotics – meeting a key consumer need – and lactose-free. They can also be produced on a standard yoghurt processing line.
Barbara Jensen, Sales Development Manager at Arla Foods Ingredients, said: “The market for healthy beverages is incredibly dynamic, with categories like kombucha enjoying phenomenal success. Our goal is always to help our customers lead innovation and now we’re giving them opportunities to offer consumers a new twist on fermented protein beverages – a category that’s already very exciting. With this new solution they can create on-trend beverages that are not only high in both protein and probiotics, but also stand out from the pack because of their clear, refreshing appearance.”
GNT has expanded its range of EU organic-certified EXBERRY® colouring foods with new yellow and green shades made from organic safflower.
The organic market is seeing exceptional growth1 as modern consumers pay closer attention to food and drink products’ health and sustainability credentials. In response to the rising demand, GNT has launched two new EXBERRY® organics products.
EXBERRY® organics ‘Fruit & Veg Yellow’ is made from organic safflower and organic apple, while EXBERRY® organics ‘Veg Green’ is made from organic safflower and organic spirulina. Both are compliant with Organic Regulation (EU) 2018/848.
Suitable for a wide variety of food and beverage applications, the new products extend an EXBERRY® organics range that already features red, purple, blue, and orange options.
GNT Europa’s Managing Director, Petra Thiele, said: “EXBERRY® organics can be used to create spectacularly vibrant food and drink while maintaining perfectly clean ingredient lists. We’re delighted to now be able to introduce colouring foods made from organic safflower concentrate to the market, opening up exciting new possibilities for organic brands.”
Based on the principle of colouring food with food, EXBERRY® organics are created from edible fruit, vegetables, and plants using traditional physical processing methods. They are certified organic in accordance with EU regulations and qualify for completely clean and clear label declarations throughout much of the world.
EXBERRY® organics concentrates are also 100 % vegan-friendly, halal, and kosher. In addition, the fully traceable raw materials are grown using sustainable methods by farmers working as part of GNT’s vertically integrated supply chain.
1FiBL & IFOAM ‘The World of Organic Agriculture’ (2022)
The coronavirus pandemic is leading to a surge in demand for organic and sustainable foods. Retailers across the globe are experiencing hefty sales increases for organic products. Ecovia Intelligence expects the sales lift to continue in the coming years.
Online retailers are reporting the highest sales growth. Whole Foods Market, the world’s largest natural food retailer, has started limiting the number of its online grocery customers because of unprecedented demand. In the UK, Abel & Cole reported a 25% increase in sales orders, whilst Riverford is reporting a demand surge. Nourish Organic, an Indian online retailer, experienced a 30 % sales rise last month.
Physical retailers are also benefiting from emergency measures introduced by various governments. Organic and health food shops have remained open in many countries; they are attracting new shoppers, whilst existing customers are spending more. In France, some organic food shops are reporting sales increases of over 40 %. COVID-19 is raising consumer awareness of the relationship between nutrition and health. Consumers are buying more organic and healthy foods as they look to boost their personal immunity.
The surge in demand is however bringing supply issues. The organic food industry is now global with international supply networks that are coming under pressure. Many of the raw materials used by European and North American organic food companies are produced in Asia, Latin America and Africa. Lockdowns are disrupting supply chains. For instance, India is a major source of organic tea, herbs, spices & related ingredients. Emergency measures introduced in March have halted food processing and exports.
Ecovia Intelligence expects demand for organic & sustainable foods to remain strong after consumer fears subside. Previous food and health scares caused an initial sales spike followed by sustained demand for organic products. For instance, the BSE crisis in 2000 escalated demand for organic meat products in Europe; sales remained buoyant in subsequent years. Similarly, SARS led to a spike in demand for organic foods in China (and Asia) in 2004. The melamine scandal in 2008 bolstered demand for organic baby food in China. Within a few years, the Chinese market for organic infant formula became the largest in the world.
Organic foods were first introduced on a large-scale in the early 1990s. It took over 15 years for global organic product sales to reach USD 50 billion in 2008. Ten years (2018) later, they surpassed the USD 100 billion mark. With COVID-19 changing the way we shop and eat, the next leap to USD 150 billion could be within the next 5 years.
About Ecovia Intelligence Ecovia Intelligence (formerly known as Organic Monitor) is a specialist research, consulting & training company that focuses on global ethical product industries. Since 2001, we have been encouraging sustainable development via our services portfolio: market research publications, business & sustainability consulting, technical research, seminars & workshops, and sustainability summits.
Hi Europe & Ni 2018 achieves new exhibitor record for manufacturers of natural and organic ingredients
High consumer demand for organic products and foods with natural ingredients is reflected in the wide range of offerings from Health ingredients Europe & Natural ingredients this year. Under the claim “Natural & Organic”, more than 100 exhibitors will present their new developments – from superfoods and natural flavours and extracts to plant-based finished products. From 27 to 29 November in Frankfurt, trade visitors will be given a comprehensive overview of these categories across 4,000 sqm, and will benefit from a wide range of further educational and networking opportunities.
Nowadays, consumers expect much more from functional foods than a few years ago: Besides a health benefit, a natural origin or even organic cultivation, sustainability and ethical qualities are also much in demand. With a wide range of exhibitors offering such ingredients – including Agrana, KSM66-Ashwaganda and Plantex – and an extensive educational programme, Hi Europe & Ni is a valuable source of inspiration for trade visitors from the health and nutrition industry.
Natural ingredients in demand
According to a survey conducted by Mintel last year, around 70 per cent of people interviewed prefer foods with natural ingredients. Manufacturers have recognised this request by offering a constantly growing variety of new and innovative products. Compared to Hi Europe & Ni 2016, the number of exhibitors within the “Natural Ingredients Pavilion” has consequently doubled this year.
Numerous expert lectures will provide insights to challenges and solutions relating to natural alternatives: Leonhard Thunn-Hohenstein, Key Account Manager at AstaReal, for example, speaks in the Supplier Solutions Theatre’s free-to-attend programme about natural astaxanthin from algae to improve eye health. During the two-day Hi Conference, Grégory Dubourg, CEO of Nutrikéo, will explore some of the naturally functional ingredients that are hitting the spotlight like turmeric, ashwagandha and spirulina in his session: “Developing products with naturally functional ingredients”.
At the Plant-based Experience visitors will be able to inform themselves about current trends and experience the growing variety of plant-based products in association with ProVeg International, who will also be organising a Plant-based Innovation Tour featuring exhibitors with new plant-based solutions. In addition, exhibitors with natural solutions will be part of the Innovation Tour on Clean label, trust and transparency by Nutrimarketing.
Organic quality: What do consumers want, what do manufacturers need?
This year, show organiser UBM had to enlarge the “Organic Pavilion” by more than 60 per cent due to the enormous number of enquiries from exhibitors. For Amishi Takalkar, CEO of Nailbiter, an organic certificate has now become a quality feature of many companies’ products “We are starting to see that organic is going mainstream, just like natural. More large CPG companies are launching their organic brands or labels. Organic, in my opinion, is almost turning into table stakes for brands that want to be taken seriously, and perceived as being healthy or ‘better for you’.”
Within the free-to-attend “Organic Spotlight“ at the Industry Insights Theatre, Takalkar will present the organic trend from the consumer’s point of view. Marlene Milan, Research Associate at the Research Institute of Organic Agriculture (FiBL), will also be providing information on the standards that companies have to meet if they want to offer ingredients of organic quality in the EU, and especially on the German market. She is convinced that consumers do not turn to organic products on a temporary basis: “Once a mainstream shopper goes organic, it’s very hard to bring them back to mainstream. A lot of shoppers go in and buy the brands they know they like, but if I am in that store and see something that looks better or healthier and then I try it and like it, chances are I may not go back.”
WILD Flavors & Specialty Ingredients (WFSI), a business unit of Archer Daniels Midland Company (ADM), will be at this year’s SIAL trade fair in Paris, where they will present appealing vegan soy drinks and Fruit&Veggie concepts, to name only a few. They will also be featuring contemporary carbotanicals as well as new cider mixes and still drinks. All of these product ideas have one thing in common: they are based on WFSI’s great-taste expertise, and they satisfy consumer demand for natural products.
Vegan products: new concepts that drive developments in the beverage market
The growth rate for new launches among vegan foods and drinks reached 400 % between 2011 and 2015.1 This shows that vegan diets have established themselves in society around the world, and there are no signs of the trend reversing. Manufacturers who want to take advantage of these developments can sample the new soy drink concepts by WFSI in Paris. This generation of vegan power drinks is vegan and lactose-free, contains protein and important B vitamins, and is energizing. Last but not least, they will win people over with their tempting and aromatic flavor profiles, which are available in banana, chocolate and strawberry.
Cider: unfiltered, refreshing, different
To generate new impetus on the market for alcoholic flavored beverages, WFSI took the idea of unfiltered flavored beer concepts and transferred it to cider, thus creating a brand new kind of refreshment for adults. Tangy cider drinks with hints of popular citrus flavors like lemon and grapefruit contain 5 % fruit juice and 2 % alcohol. They are fruitier and less sweet than classic cider beverages, making them an attractive alternative to flavored beers.
Botanicals: fruity refreshment with a spicy and aromatic note
Carbonated soft drinks are the second-largest beverage category after water. The market is largely saturated, however, which means new inspiration is needed. At SIAL, WFSI is presenting a new concept which incorporates popular flavors while also creating buzz with unexpected flavor accents. The Carbotanicals which WFSI has developed with popular kinds of fruit will draw in new customers, and these drinks also offer a pleasant surprise with a spicy-aromatic hint that comes from natural extracts of well- known kinds of herbs. Trade-fair visitors are welcome to come to the booth in Paris and try an elegantly-balanced combination of red berries with basil.
Fruit & veggie: juicy, fruity, refreshing
Eating vegetables of all kinds is more popular than ever, and it corresponds to people’s desire for a healthy lifestyle. This is the perfect market opportunity for juices and still drinks with an added touch of vegetables. In response to the current demand for health and wellness products, WFSI’s portfolio includes fruit&veggie still drinks such as orange- pumpkin-ginger or beet-strawberry. They contain a harmonious blend of fruit and vegetable juices and are also available as a low-calorie option with steviol glycosides. At SIAL, those who like their drinks “juicier” can turn to WFSI’s concepts with a high juice content, including beverages with 50 % each fruit and vegetable juices, products enhanced with blossoms, or not-from-concentrate (NFC) juices.
The growth rate for new launches among vegan foods and drinks reached 400 % between 2011 and 2015.1 This shows that vegan diets have established themselves in society around the world, and there are no signs of the trend reversing. Manufacturers who want to take advantage of these developments can sample the new soy drink concepts by WFSI in Paris. This generation of vegan power drinks is vegan and lactose-free, contains protein and important B vitamins, and is energizing. Last but not least, they will win people over with their tempting and aromatic flavor profiles, which are available in banana, chocolate and strawberry.
ed combination of red berries with basil.