The United Kingdom has began levying a sugar tax on high-sugar soft drinks on April 6, 2018 – something which is paid by manufacturers and , as a rule, passed on to consumers. The tax has prompted numerous discussions surrounding sugar in beverages – and not just in Great Britain.
Author: Friederike Arndt
You certainly cannot accuse the non-alcoholic beverage industry of shunning innovation. Innovative sweetening concepts, beverage creations with superfruits or superseeds and new color concepts – there is innovation everywhere you look. Nevertheless, the question arises: Is this innovative enough or could innovation reach new levels in the future? Perhaps in the form of insect drinks?
Highly efficient technology that adapts to new conditions and customers’ wishes simply and quickly – this is what the non-alcoholic beverage industry wants. In this regard, flexibility is playing an increasingly important role – ideally, flexibility achieved with compact and space-saving machine concepts. Supplier industries offer interesting options. One that is increasingly attracting attention is the new generation of robots.
In New York, London and other trendy cities, people are now descending in droves on new hip “broth bars” and ordering a cup of bone broth to go. In Germany, the drinkable bone-broth snack trend has not yet really taken off. But there are some companies here already that are promoting and successfully marketing bone and meat broths as healthy...
“If we don’t change the way we produce and use plastics, there will be more plastics than fish in our oceans by 2050,” warns Frans Timmermans, First Vice-President and EU Commissioner for Better Regulation, Interinstitutional Relations, the Rule of Law and the Charter of Fundamental Rights in the Juncker Commission.
Companies like to gaze into their crystal balls at the start of every new year and 2018 is no different. This year, the questions concern the challenges faced by the nonalcoholic beverage industry as well as the directions and trends that will have a particular impact on market developments in 2018. The market intelligence agency Mintel has identified five trends...
No other drink container has seen as many ups and downs in Germany as the can. But now it’s time for a renaissance.
The consumer preference for natural, regional and healthy products has long been recognized by the non-alcoholic beverage industry. At the same time, food engineers are showing a special interest in new taste experiences – especially those that come with a real surprise.
Color and style advice has long been standard for the right clothing, cosmetics and even for hotels, apartments and gardens. It is relatively less recognized that forward-looking beverage concepts should also adopt an appropriate color palette.
In the food and beverage industry, products offering customers that “healthy edge” are both sales drivers and motors for innovation. The success of these products depends entirely on whether customers see them as effective and natural. Cleverly communicating a product’s health benefits and its additives to the consumer raises a number of challenges.