More and more consumers have been leaning harder toward sustainability in their purchasing decisions. The trend is unstoppable, and one that producers of nonalcoholic beverages and their suppliers will have to adapt to if they want to maintain or expand their market shares. One aspect of this business that consumers are paying more attention to is beverage packaging. And the...
“Product personalization is an important trend. We will see more and more of it in the future,” says Dr. Jens Rothenstein, Senior Project Manager at IFH in Cologne, Germany. This is a trend that producers of nonalcoholic beverages should take into account if they want to hold their ground in the market. The trend toward personalized beverages is no longer...
In mid-2010, the Zukunftsinstitut (Future Institute) in Kelkheim, Germany identified what it called the “sommelier effect” as one of 50 microtrends. And indeed, there is growing interest in various sommelier training courses, a development confirmed by Dr. Peter Schropp, head of seminars at Doemens Academy. The academy’s latest project is the world’s first fruit juice sommelier training course, held in...
Matcha is a green tea powder that was originally used in Japanese tea ceremonies. However, this emerald powder has gradually been finding its way into various products in the food and beverage industry. Now numerous beverage producers are on the look-out for innovative, healthy beverage concepts, but the real question is whether it also has the potential to generate impressive...
Herbs and spices can be found in practically every kitchen. After all, there are many dishes that benefit from their unmistakable and delicious flavor. And over the centuries, herbs and spices have been used as cures in traditional medicine. Because they’re such commonly used ingredients, it’s surprising that they haven’t made their way into the products produced by the non-alcoholic...
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.
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.