September 11-15, 2017
Category: Ingredients

Ingredient Innovation to Feature Prominently at drinktec

Sweetening, color, flavor—molding these three essentials into the ideal triple harmony is one of the key challenges facing the food and beverage market. At drinktec 2013—Sept. 16-20 at the Munich Trade Fair—a larger number of manufacturers worldwide will be on hand to demonstrate the new, trendsetting developments in this sector.

New Beverage Concepts

At the special "New Beverage Concepts" area, manufacturers will be presenting and explaining their new sweetening, coloring and flavoring strategies. BENEO, for example, a leading manufacturer of functional ingredients, will be demonstrating ideas for a better balance in energy-boosting products.

The New Beverage Concepts area has its own catering space enabling sampling of innovative drinks right there. New Beverage Concepts is a separately designated and designed area located in the exhibition section featuring raw materials, additives and agents.

As consumer lifestyles change, new requirements keep emerging, as do new concerns motivating alternative approaches to sweetening beverage products. These concerns come with category labels such as obesity, dental health, diabetes, glycemic index or "natural." All these subcategories will be represented by displays of relevant products in Hall B1 at drinktec. They range from calorie-free sweeteners through natural and nearly blood sugar-neutral substitutes for sugar, special sugar combinations for sports use and classics like saccharose all the way to brand-new alternatives.

Coloring from Spinach and Red Cabbage

Naturalness is also currently the headline theme dominating the world of flavors and colorings. Examples of well-known natural pigments include chlorophyll and carotene. It has also been found that Spirulina microalgae are a natural source of blue pigment. Other pigmenting extracts again are derived from beetroot, red cabbage, spinach or elderberry. Among natural flavors there's a trend toward concepts based exclusively on the source fruit or plant from which the aroma takes its name. However, it is worth noting that some flavors need to be made or harvested from other natural sources. For instance, the entire world harvest of strawberries would not be nearly enough to match the demand for natural flavors produced exclusively from strawberries.

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