Written on March 29, 2023.

Through the years, bottled and canned sparkling water has evolved and gone through many different trends. From seltzers to enhanced water, the industry continues to find ways to reinvent the refreshing experience of drinking water. One of the many new trends to jump into the beverage market is hop water. What is it? When was it first made? To quench your thirst for new knowledge, let’s first dive into what makes hop water unique.

A Look Back Before Looking Forward

Hop water is essentially carbonated water that’s flavored and crafted with hop plants. The female flowers of the hop plant are, of course, the primary ingredient used to brew beer, which give hop water’s buzzed but beloved uncle its distinctive bitterness and aroma while also serving as a preservative. However, hop water is a non-alcoholic beverage that lacks the carbs and calories of beer and often contains no grains during its brewing process. And because the process doesn’t usually use grains and doesn’t require removing alcohol, hop water is known to be much easier to brew and a healthier alternative to non-alcoholic beer. Among its many endearing qualities, the multifaceted hop plant is also known for having beneficial medicinal effects that help treat issues such as insomnia, nervous tension, and anxiety.

Hop water first entered into the beverage market nearly a decade ago thanks to experienced homebrewer Paul Tecker, who unveiled his clever innovation at a beer festival in 2014 under the brand name H2OPS. Since then, the beer industry’s version of sparkling water has morphed into many different forms and spawned a number of new brands, including Lagunitas’s Hoppy Refresher, a surprisingly fruity beverage that’s made with Citra, Equinox, and Centennial hops and a bit of yeast; Snake River Brewing’s Snake River Seltzer, which is made with just three ingredients: water, hops, and ascorbic acid; and HOP WTR, created with bold hops and mood-boosting ingredients. It’s also worth noting that the industry has created hop waters infused with cannabis and CBD and also dreamed up hoppy alternatives such as Hop Tea and Hop Soda.

The Next Big Seltzer?

According to Nielsen, hop water sales have skyrocketed 142.5% over the last two years, going from $2.3M to $5.5M this past year. Now the fifth biggest craft-style beverage in the U.S., hop water sales have increased 43.9% over the past year despite craft beer sales being down 7.2% over that same time period.

In many ways, the growing popularity of hop water mirrors the trend toward lighter, health-conscious beverages. With that in mind, beverage developers are creating products with natural ingredients and fewer sugars. The non-ABV demographic has benefited from this trend and hop water products have helped fulfill that growing need.

However, if hop water is to continue its momentum and growing relevance in the marketplace, the Beer Branding Trends newsletter believes the beverage needs to move beyond being simply just an alternative to beer.

A big challenge as the category matures will be reaching beyond a traditional beer-drinking audience who is in search of a more wellness-focused, beer-ish option.– Beer Branding Trends

So fast forward a few years and hop water drinkers may not all be coming from the beer section to find their favorite hoppy alternative but instead will be non-alcoholic and wellness drinkers looking around for a change. And as hop water continues to evolve and introduce a new demographic to the world of sparkling water, the category is as healthy and exciting as ever.

Have an idea for a new beverage? Flavorman can help you bring it to life! Call us at (502)273-5214 or contact our team through this webform.


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Written on October 28, 2022.

What do White Claw, Vizzy, Truly, and other ready-to-drink alcohol beverage companies have in common? Simply put, they’re all a product of a fermentation process commonly called “sugar-brew.” Sugar-brew is the sugar from sugar cane, beets, or corn used as the alcohol base. Sugar-brew products differ from something like beer which uses grains for its fermentation base. It’s typically a method used for home-brewers but has very recently become a popular alternative to fermented grain beverages like vodka or beer. We’re here to explore what sugar-brew is, what makes the process unique, the value of using it in your product, and highlight some of the most popular brands bringing it to market.  

The Sugar-brew Process

The sugar-brew process is similar to brewing any other type of alcohol, but to get a better understanding, let’s lay out one key concept: fermentation. Fermentation is simply when a substance is broken down and converted into something else. It’s like legos or toy building blocks; you can use heat to break down grain or bacteria and make something new during fermentation. Most craft beers are fermented by taking the sugar in yeast and grains and converting it into alcohol. Because sugar is a reasonably simple compound, the alcohol compounds from sugar are smaller and not nearly as strong as beer. Thus, once sugar is fermented, you’re left with a colorless gluten-free brew with lower calories than most beverages. Sugar-brew is growing increasingly popular in the market as it’s expanded the possibilities of selling alcohol and non-alcohol beverages.

Seltzers and “beyond beer” products are created in similar processes in that they’re both fermented using yeast and a sugar source that’s turned into alcohol. The difference is that when beer is fermented, the sugar is extracted by “wort” or malt extract and water. For sugar brew, the wort process is skipped entirely, and the sugar cane is fermented in water. Many more brands, such as Corona, Crook & Marker, Four Loko, and even Bud Light, are catching on to the alternative alcohol base, sugar brew.   

Sugar Brew Brands

Many brands are taking advantage of the sugar-brew craze that seems to be sweeping the beverage industry by storm. More notably, brands that sell hard seltzers have been making significant strides in the market for years now as more consumers want ready-to-drink cocktails and beer alternatives. Hard seltzers also include labels such as “beyond beer” and incorporate spirit-based and wine-based seltzers. Some of the brands that are making a splash in the sugar-brew method are Bon & Liv, White Claw, and Coors seltzers to only name a few. Bon & Liv is a beverage company that sells hard seltzers in various flavors. The spiked seltzers are brewed with natural sugar cane, only 90 calories, and 4.8% ABV. One of the more popular forms of sugar brewed is White Claw. White Claw serves beverages that are made from seltzer water, gluten-free malted alcohol base, and various flavors. The base primarily has 51% sugar, small amounts of yeast, nutrients, and water. Another brand that is also taking advantage of the sugar-brew craze is Coors seltzers. Much like Bon & Liv, their seltzers are low in calories and brewed from sugar cane, but they also use the lightness of the seltzers to pack their beverages with fruit aromas such as black cherry, mango, lemon-lime, and grapefruit. 

Sweet for All

What makes sugar-brew unique? We’ve discussed what makes the sugar-brew process remarkable, but what about from a consumer perspective? Or even a production and sales perspective? The sugar-brew phenomenon has many benefits.  From the point of view of the average consumer, the appeal comes from getting a beverage that has light calories and alcohol (if preferred), less sugar and sweetness, and a wider variety of flavors. Many people this year are looking for products that will aid them in their health-conscious goals, and many sugar-brew products are a sweet enough reward for such an audience. Others merely love the variety of flavors that sugar-brew products can produce. Many consumers are looking to drink and explore different flavors for a varied pallet, and sugar-brew products are a great addition. 

From a sales perspective, any respectable company would consider sugar brew products because of their variety in beverage labeling. The Federal Alcohol Administration(FAA) labels sugar-brew products as malt beverages and beer. Sugar-brew offers a variety of categories to a broader audience for beverage sellers. And finally, sugar-brew even has benefits for production packaging! The vast methods of production reach many different co-packaging options. Sugar-brew beverages are accessible for taproom and retail products.   

Sugar-brew is something everyone in the beverage industry should keep an eye on. It’s a unique brewing technique that can develop flavorful and varied beverages, offers tasteful and dignified alcohol alternatives, and is a safe venture for beverage producers. Soon, even more varieties of sugar products will expand the market and become standard in the alcohol world as beer itself.

If reading about the sugar brew trend has sparked some ideas for your beverage, fill out this form, and we can help you change what the world is drinking..   


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Written on July 14, 2022.

Cherry flavors

For years cherry flavor has been a crowd favorite amongst consumers in the food and beverage industry. Cherry flavors have always been popular in whatever form they take and are often part of a core set of flavors, such as watermelon, strawberry, apple, grape, and most significantly, cherry. Even in traditional and alcoholic beverages, cherries have always been popular among consumers, and the flavor never ceases to be sold. As predicted in our 2022 Beverage Trends, we anticipated cherry playing a larger role as consumers continued desiring familiar flavors that would transport them back to a time of comfort. Ringing true to our predictions, this year, nearly 7% of all incoming beverage requests have included the desired cherry component. So, why are cherry flavors so popular? Is it an eye-catching color? The symbolism? Or are there chemical compounds specifically designed to make us want more.

What Makes Cherries so Sweet?

The flavor we often associate with cherry-flavored products on the market may not exactly taste like a cherry on a tree. As with most fruit-flavored candies or beverages, what you taste can be derived from the flavor chemistry of the named fruit, but often, the levels and types of these materials used can be accentuated. A flavor chemist can create a flavor profile of any given fruit based on analytical data which resembles the chemical makeup found in nature; this is true for every kind of fruit-flavored beverage — from bananas to blueberries, for example. Additionally, creative liberties can be taken for additional flavor notes to be added. For example, our customer may want some berry or vanilla notes which may not be contained in the chemical makeup of the actual fruit but can accentuate or steer the direction of the flavor profile for the benefit of the finished product.

Cherry flavors

The dominant aroma chemical in cherries is benzaldehyde, which people often associate with cherry flavor. Benzaldehyde can also sometimes make the cherry flavor in beverages taste different from the actual fruit. Benzaldehyde is found in low levels in the aroma chemical makeup of cherry fruit; however, this material has become the benchmark of what a cherry flavor should be perceived as and is used in higher concentrations for more impact, which isn’t always truly representative depending on the varietal of cherry you are making. Additionally, because of its tenacity, benzaldehyde is used in pharmaceutical products to mask off-notes, cough drops, and syrup, which causes people to associate it as medicinal.

Other materials are found in more significant amounts; however, benzaldehyde is powerful and has a dominant character making it the primary compound people identify as the traditional cherry taste.

Other compounds which make up the cherry flavors are:

  1. Eugenol, which tastes like clove.
  2. Linalool has a floral and woody flavor.
  3. Hexanal (cis 3-hexenal/trans-2-hexenal) which has a grassy taste.
  4. Phenylacetaldehyde makes a honey-like sweet flavor.

The Verdict

So why is cherry flavor so popular? Its ruby color derives thoughts of treasure and good fortune as used in paintings and religious stories, and its symbolism alludes to sexuality in a way that makes the fruit even more appealing — a connotation marketers have used to sell cherry-flavored products for years. While cherries have other desirable aspects, the most compelling verdict is that the compounds found in the cherry and the additional ingredients designed by flavor architects create an irresistible taste. Ultimately the cherries’ endurance is because of their flavor. Whether it be to quench your thirst, satisfy your sweet tooth, or mask the bitter taste of liquid medicine, the cherry reigns supreme.

Do you have a great drink idea? Our team of beverage experts can help you bring it to life–and change what the world is drinking. Get started by filling out this webform or by giving us a call at (502) 273-5214.


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Written on September 1, 2021.

When we take an orange and squeeze it into a glass, we call that juice. Of course, what you buy off the shelf in your local grocery store is also considered juice. But making a fresh-squeezed orange juice at home and manufacturing a commercially viable juice drink for consumers involve vastly different processes, considerations, and challenges. It should come as no surprise that the latter tends to be a lot more complicated–here are three reasons why:

1. Formulating With Juice Can Be Tricky.

Successfully formulating a beverage is about more than just creating a great tasting product. For one, there are a variety of juice drinks on the market–where will yours fit? PepsiCo offers a helpful summary of common classifications, each of which come with their own formulation considerations:

  • 100% Juice — 100% juice is squeezed from the fruit or vegetable and then packaged or concentrated for reconstitution with water and other ingredients at a later time.
  • Juice Beverage — These products comprise single strength, 100% juice with excess water added so that the juice percentage is below 100% juice to provide an alternative taste. Other terms with the same meaning are “juice cocktail” and “juice drink.” Under US law, manufacturers are required to list the total juice content percentage just above the Nutrition Facts panel of juices and diluted juice beverages.
  • Pasteurized Juice — This is juice that has been heated through pasteurization to increase its shelf life, ensure its safety, and minimize nutrient loss.
  • Chilled, Ready-to-Serve — These products are made from frozen concentrate or pasteurized juice, and then packaged in paper cartons, plastic, or glass.
  • From Concentrate — Juice that is manufactured by reconstituting juice concentrate.
  • Not-from-Concentrate — Juice that is squeezed from a fruit or vegetable and has never been concentrated.
  • Canned Juice — Fruit or vegetable juice that has been heated and sealed in cans to provide shelf life for an extended period.

And let’s not forget the range of drink products on the market that include juice as an ingredient (think sparkling water brand Spindrift, for example). While fruit and vegetable blends can be great for introducing nutritional benefits or enhancing the sweetness of a product, they can also present shelf-life challenges.

Regardless of how much juice is used, how it is processed, as well as where and how the finished product is stored, beverages with this ingredient eventually tend to brown, drop components out of solution, and oxidize over time–some faster than others.

Berry-derived juices, for example, are particularly volatile to browning, a process that gives an unpleasant aesthetic to the drink. Meanwhile, citrus juices are prone to oxidation which affects a beverage’s organoleptic qualities (think sensory characteristics). Ever had a rotten piece of fruit? Yeah, not something you want to see, smell, or taste in your juice!

Products formulated with large volumes of juice and those that add juice to certain combinations of ingredients are generally more susceptible to these quality issues; as a consequence, juice drinks tend to have a relatively short shelf life. This is why some beverage brands choose to combine juice (or substitute it altogether) with added flavors.

Using natural and artificial flavors in your beverage ensures a more consistent product, eliminates many of the potential quality and shelf-life challenges that come with using juice alone, and significantly reduces your Cost of Goods Sold. In fact, formulation affects more than just quality and shelf life–it also impacts production and packaging decisions.

2. Juice Drinks Require Specific Manufacturing And Packaging Considerations.

Fruit and vegetable juices can provide a rich source of nutrients, including key vitamins and minerals; that’s also why they invite a variety of microorganisms. To ensure beverage quality in commercial products using juice, special consideration must be given to manufacturing and packaging.

First of all, you should know that not all contract packers (or co-packers) offer the same capabilities. Once you know what type of process and packaging your juice drink requires, you will need to find a co-packer equipped to accommodate those needs and produce your beverage.

When selecting a co-packer, you should consider the following:

  • What are their processing capabilities?
  • What is their minimum production volume?
  • Do they have the proper licenses or certifications you require?
  • Do they follow current Good Manufacturing Practices?
  • Does the facility participate in an annual third-party audit? What do they score?
  • Where are they located in relation to your distribution area?

It’s important to weigh the pros and cons of working with any co-packer and be aware of all the fees involved to make sure you are getting the most for your money. Finding a co-packer within close proximity is great, but only if other considerations ensuring the quality of your juice drink are met.

For example, your juice needs to be stored properly until you are ready to produce. This requires refrigerated or frozen storage, which is not something all co-packers offer. Those that do charge for it, which is going to add to your costs–and don’t forget that you also have to account for cold shipping the ingredient to your co-packing facility.

Juices that require refrigerated distribution are often High Temperature Short Time (HTST) pasteurized. Gentler than a hot-fill process, HTST pasteurization allows for shelf stability; however, it still offers a relatively shorter shelf life than non-juice beverages. You should also note that refrigerated distribution is expensive, so you may need to account for that additional cost.

And let’s not forget packaging: what types of packaging are your co-packer’s lines able to fill? Not only will your co-packer need to have the capabilities required to manufacture your juice drink, but they also need to be equipped to package it accordingly.

Our Beverage Architects recommend keeping juice products away from light and heat which can lead to quality issues. Your packaging should be able to sustain the processing your drink requires, and effectively protect the liquid inside.

3. Labeling Guidelines Are Difficult To Navigate.

The US Food & Drug Administration (FDA) is the governing body that regulates beverage products in the United States. All commercial beverages–including your juice drink!–will need to adhere to the parameters stipulated by the FDA’s Code of Federal Regulations.

Title 21, Parts 101 and 102 of the CFR provide guidelines specific to beverages containing fruit or vegetable juice, including how their percentage juice declaration should appear on the label. Here are a few examples of labeling requirements you may need to consider based on your product’s unique composition:

  • For Less Than 1% Juice — If the beverage contains less than 1 percent juice, the total percentage juice shall be declared as “less than 1 percent juice” or “less than 1 percent ___ juice” with the blank filled in with the name of the particular fruit or vegetable.
  • For 100% Juice Plus Non-Juice Ingredients — If the beverage contains 100 percent juice and also contains non-juice ingredients that do not result in a diminution of the juice soluble solids or, in the case of expressed juice, in a change in the volume, when the 100 percent juice declaration appears on a panel of the label that does not also bear the ingredient statement, it must be accompanied by the phrase “with added ___,” the blank filled in with a term such as “ingredient(s),” “preservative,” or “sweetener,” as appropriate (e.g., “100% juice with added sweetener”), except that when the presence of the non-juice ingredient(s) is declared as a part of the statement of identity of the product, this phrase need not accompany the 100 percent juice declaration.
  • For Minor Amounts of Juice For Flavoring — If a beverage contains minor amounts of juice for flavoring and is labeled with a flavor description using terms such as “flavor,” “flavored,” or “flavoring” with a fruit or vegetable name and does not bear: (1) The term “juice” on the label other than in the ingredient statement; or (2) An explicit vignette depicting the fruit or vegetable from which the flavor derives, such as juice exuding from a fruit or vegetable; or (3) Specific physical resemblance to a juice or distinctive juice characteristic such as pulp then total percentage juice declaration is not required.
  • For Major Modifications — If the product is a beverage that contains a juice whose color, taste, or other organoleptic properties have been modified to the extent that the original juice is no longer recognizable at the time processing is complete, or if its nutrient profile has been diminished to a level below the normal nutrient range for the juice, then that juice to which such a major modification has been made shall not be included in the total percentage juice declaration.

As you can see, these guidelines can be tricky to navigate. That’s why it is always a good idea to find a partner with the expertise to advise on label compliance, like Flavorman.

Opportunities For Juice Innovation

When enjoyed alongside whole fruits and vegetables, juice products can offer a convenient way for consumers to introduce key vitamins, minerals, and phytonutrients into their diets, so it is no wonder why juice (and juice-containing) products continue to benefit from a “healthy halo” effect.

Over the last decade, consumer interest in low-calorie juices, organic alternatives, and exotic or novel combinations of flavors has increased, providing beverage brands with an avenue for development and innovation.

Premium juice drinks offer the novelty of new flavors, features, and functionality (think carbonation or probiotics). Meanwhile, beverage brands can also enjoy the simple option of using juice to sweeten a product and achieve a “no added sugar” claim.

Despite the hurdles involved with this ingredient, it does present some great opportunities for creative beverage builders. The possibilities are endless–but the most successful brands will be those that can effectively plan for challenges and partner with the right team of experts.

Flavorman can set you and your product up for success. With nearly 30 years in the business, Flavorman has created almost every kind of drink imaginable–and we’re confident that we can perfect your dream beverage, too.

“Other development companies or flavor houses will give you a formula and flavor and send you on your way,” says Kristen Wemer, Flavorman’s Director Beverage Architect. “They don’t provide any technical or regulatory support. Flavorman is different. Even after your formulation has been finalized, we continue to be an extension of your team. That’s what makes us so unique and that’s what makes our clients–and their beverages–so successful.”

When you’re ready to learn how Flavorman can bring your dream drink to life, fill out this web form or give us a call at (502) 273-5214.


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What It Takes To Fuel A Champion

Written on August 4, 2021.

Every two years, athletes from around the globe gather for a chance to compete at the Olympic Games. The best of their class, these athletes train hard in hopes of taking home a gold medal for their country. This year, we’re interested in more than just the incredible skill of those participating in the Tokyo Olympics; as beverage developers, we’re also paying attention to how the world’s best athletes are hydrating their bodies.

When you work out as much as an Olympian, plain water just doesn’t cut it anymore. That’s why most athletes incorporate sports drinks into their regimen. Discover what it takes to fuel a champion, including why the composition of the ingredients matter.

What’s In A Sports Drink?

While it’s true that sports drinks can contain a range of ingredients (think antioxidants, vitamins, and flavor additives), for the most part they are made up of three components: water, electrolytes, and simple carbs. Though it may not sound like much, this trifecta of ingredients is critical to the performance-enhancing functionality of the drink. Here’s why:

Okay–water is pretty self-explanatory. We need water for hydration.

Electrolytes can be a little more complicated to explain… As strange as it sounds, electrolytes are chemical substances that conduct electricity when dissolved in water. We lose electrolytes when we work out or when we’re recovering from an illness (yes, hangovers count too). Consuming drinks high in electrolytes (i.e., sports drinks) can help you get back on track.

Common electrolytes include sodium, potassium, calcium, bicarbonates, magnesium, chloride, phosphate, and more. Maintaining a healthy balance of electrolytes is essential for normal functioning of the human body. Many of the body’s automatic processes rely on a small electric current to function and electrolytes provide this necessary charge. By interacting with cells and tissues, electrolytes regulate nerve and muscle function, keep your body hydrated, balance blood acidity, and assist in rebuilding damaged tissue.

Still with us? Good. Luckily the last ingredient is likely something you already know…

Simple carbs are essentially just sugars. A staple in sports drinks, simple carbs can come in many forms including raw sugar, corn syrup, fruit juice concentrate, glucose, fructose, and sucrose. Not only do simple carbs add sweetness and flavor to sports drinks, but they also provide energy and help the body maintain stable blood glucose levels during a workout.

Of course, you can still have too much of a good thing. For one, sugars are not all created equally. Different sugars use different transport mechanisms to pass through the intestinal wall: that means the type of sugars/sugar combinations being consumed (as well as the rate of consumption) will have an impact on the body’s ability to effectively absorb and oxidize those carbs. There are also risks involved in consuming too many electrolytes. If left unchecked, electrolyte imbalances (excess or deficiency) can cause twitching and weakness, or worse symptoms like seizures and heart rhythm disturbances.

These are just some of the reasons why professional athletes don’t just go for any sports drink. Different ratios of ingredients can have huge implications for even the best performers. You can bet that before a sports drink makes its way into the program of any professional athlete, they are meticulously researched.

Why Composition Matters

As functional beverages, sports drinks should be selected based off of their composition to ensure they meet an athlete’s (or consumer’s) specific needs. Based off of the carbohydrate content, sports drinks can be classified into three categories:

  1. Isotonic (6-8% carbs)
  2. Hypotonic (>6% carbs)
  3. Hypertonic (>8% carbs)

Each of these compositions serves a different purpose. Isotonic sports drinks contain a similar amount of carbohydrates and electrolytes as found naturally in the human body. Isotonic sports drinks are designed to restore water, sugars, and salts lost during exercise, while providing the electrolytes and carbohydrates necessary to maintain the body’s glycogen content. This is important for fueling and regulating physical activity, particularly in short-duration, high-intensity exercise involving explosive movements. Most sports drinks on the market fall under the isotonic classification–think Gatorade, Maximus, or Staminade.

Hypotonic sports drinks contain a reduced amount of carbohydrates. Research suggests that hypotonic sports drinks are more easily absorbed by the body than isotonic sports drinks, making them a great option for athletes prioritizing fluid replacement (hydration) over carbs (energy). Hypotonic sports drinks are best used for activity lasting more than an hour, or when a lot of sweat is lost. Examples include Hydralyte Sports, Mizone, and Powerade Zero.

Finally, hypertonic sports drinks are those that contain the highest percentage of carbohydrates. These high-carb drinks increase the rate of water flow into the intestine where nutrients can be absorbed quickly through osmolarity. This provides a swift shot of energy to the system, however, it can also cause dehydration and GI distress–a major reason why these drinks are typically reserved for short duration activity or recovery. Some examples include hydrogels (a carb-rich biopolymer), protein-enriched recovery drinks, and energy drink brands like Lucozade and GU Roctane.

Sports drinks may have been invented as a custom solution for a famous Florida college football team, but today the category serves athletes and fitness enthusiasts of all kinds–yep, even Olympic gold medalists.

If you’ve got an innovative idea for the next sports drink, Flavorman can help you bring it to life! Get started by filling out this webform or by giving us a call at (502) 273-5214.



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Written on June 16, 2021.

From cherry cola and lemonade to a rainbow of dyed liqueurs, color affects how we experience food and beverages in surprising ways. Humans are hardwired to respond to color which, in nature, is indicative of a food’s nutrient density. That’s why worldwide, color additives are recognized as an important ingredient for creating almost all of the food and beverages we consume. (more…)

Written on May 19, 2021.

Sweeteners are an important component of most beverages, but sweeteners are not created equal. If you are developing a beverage product, you’ll need to do a little research before you decide which sweetener will work best for you and your concept.

Finding the right sweetener (or more likely a combination of sweeteners) can be a challenge. After all, these additives vary in cost, caloric value, mouthfeel, and intensity of sweetness per volume. Each of these factors affect everything from your product’s pricing to nutritional facts panel to overall taste.

While there are a range of sweeteners out there, we’ll be covering a handful; specifically, naturally occurring sugars, high-intensity sweeteners, and sugar alcohols. Remember to pair the knowledge you gain here with the expertise and insights of beverage development experts who will be better equipped to answer questions about your specific drink project.


Written on April 21, 2021.

Commercial food and drink products contain an array of ingredients. The building blocks of a beverage include natural and artificial flavors. Often among the smallest components of a product, these flavor compounds are not to be overlooked–after all, it’s flavor that consumers crave!

Written on April 14, 2021.

Thanks to advancements in flavor technology, the modern consumer can now enjoy thousands of unique flavors in food and beverages of all types–but that wasn’t always the case. Consumers owe a lot to the discovery of the world’s first artificial flavor, which became a necessary step toward creating the multitude of flavor experiences possible today. (more…)

Written on January 13, 2021.

Bottled water is perhaps one of the most resilient beverages on the market– and it’s also a category that has seen substantial innovation in recent years. One segment in particular is experiencing surprising growth as a fan favorite. Say hello to enhanced waters.

Okay, perhaps you’ve been introduced before– but even if you’re not new to the category, you might be surprised to learn more about what makes enhanced waters so special.