{"id":2705,"date":"2015-07-03T08:00:59","date_gmt":"2015-07-03T13:00:59","guid":{"rendered":"https:\/\/www.ulprospector.com\/knowledge\/?p=2705"},"modified":"2015-07-10T13:55:44","modified_gmt":"2015-07-10T18:55:44","slug":"fbn-application-new-ingredients-innovative-beverage-concepts-europe","status":"publish","type":"post","link":"https:\/\/ulprospector.ul.com\/2705\/fbn-application-new-ingredients-innovative-beverage-concepts-europe\/","title":{"rendered":"Application of New Ingredients in Innovative Beverage Concepts in Europe"},"content":{"rendered":"

\"BevConcept02\"The application of new ingredients in Europe is driven by three major factors:\u00a0legislation, customer expectations and clean labelling. In a market with slow growth in traditional segments, the beverage manufacturers and ingredient suppliers have to focus on major trends to be successful.<\/p>\n

Legislative Aspects<\/strong><\/h4>\n

Ingredient application is regulated by the EU food additives<\/a> regulation. Within the food and beverage categories described in this regulation, the additives that are allowed and the respective maximum amounts are mentioned. A vast number of ingredients can be used for beverages. The most important among them are colors<\/a>, sweeteners<\/a> and stabilizers<\/a>. The labelling of ingredients is regulated by the regulation for food information. Food additives must be designated by the name of their category (function), followed by their specific name or, if appropriate, E number. In the customer\u2019s opinion, E-numbers have a negative reputation, therefore in a lot of cases the name of the ingredient is the first choice.<\/p>\n

In general, legislation leaves a lot of opportunities for additives, but labelling these ingredients leaves a negative feeling with customers.<\/p>\n

Customer Expectations<\/strong><\/h4>\n

A recent survey of the DLG (Deutsche Landwirtschafts Gesellschaft) showed that customers are not happy with the information they get on the label. 75% regard labelling as very important but 51% are missing transparency. Additional important trends, apart from clean labelling, are regional products and organic and functional ingredients. Other trends, like fair trade, could be up and coming segments.<\/p>\n

Clean Labelling<\/strong><\/h4>\n

This trend drives a lot of reformulation projects for classical beverages. Citric acid<\/a> is substituted by lemon juice concentrate<\/a>, flavors are substituted by natural flavors, artificial colors by coloring foodstuff. The remaining profile and the stability of the product has to be on the same level \u2013 a challenge for formulators. New ingredients (for example coloring foodstuff) need special attention in application. To create more transparency, additional explanations are depicted on the label like \u201cnature-based\u201d. \u201cFree-from\u201d claims like \u201cfree of preservatives\u201d are still an option to send a clear message to customers. Ingredients processed by physical processing from natural sources initiate projects for ingredient suppliers and food science. A recent survey shows that consumers are determined to pay more for clean-labelled products.<\/p>\n

In summary, the clean labelling trend positively drives the development of innovative beverage concepts.<\/p>\n

Reading List<\/strong><\/h4>\n