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05Market Watch:Wellness

07Formulating BFY Beverages

13Takeaways for Your Business

Better-For-You BEVERAGES

An Exclusive Digital-Only Issue

05

Market Watch: Beverages Quench Thirst for Wellness

Shifting consumer demands have led to immense innovation in the beverage category with the current trends led by the emphasis on health and wellness.

07

Formulating BFY Beverages

“Better-for-you” beverages encompass a range of attributes health-conscious consumers desire. In energy drinks, dairy beverages and enhanced waters, product developers are improving nutrition by adding more of the things consumers want—like nutrients, vitamins, minerals and “natural” ingredient alternatives—and less of the things they don’t, like added sugars and preservatives.

13

Takeaways for Your Business

Food product designers are taking advantage of various resources—including ingredients, formulation strategies and information—to produce BFY beverages that don’t skimp on taste or quality.

3 Food Product Design | Better-For-You Beverages foodproductdesign.com

OCTOBER 2014

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BETTER-FOR-YOU BEVERAGES

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When it comes to beverages, consumers are replacing the customary options with options they see as more nutritious and "better-for-you". IFIC's survey showed 79 percent of Americans are making an effort to cut calories by drinking water or low- and no-calorie beverages. The survey also showed consumers are paying attention to other ingredients like caffeine, preservatives, added sugars, aspartame and high-fructose corn syrup (HFCS).Market data suggests consumers are

following through with their healthy intentions. According to Euromonitor International, Chicago, the global health-and-wellness industry grew 6.5 percent between 2013 and 2014, reaching $773 billion in total sales. In the soft drinks category, almost half of total soft drink retail sales come from healthy variants. What’s more, consumers will spend $14.5 billion in the next five years on “naturally healthy” ready-to-drink (RTD) teas. Another burgeoning category, enhanced waters, is starting to see growth as consumers move away from carbonated soft drinks

(CSDs). Research from Nestlé Waters North America and published by Zenith International showed 51 percent of consumers choose non-flavored bottled water in favor of CSDs, while 12 percent opt for sweetened or enhanced water.Beverage product developers are

paying attention and crafting products that entice consumers with improved nutrition. Depending on the application, improving the nutritional profile of a beverage can take many forms, some of which include adding vitamins or minerals, replacing ingredients with “natural” alternatives, or reducing sugar content. Many factors are fueling these developments, including a recent proposal from FDA to update the Nutrition Facts label to include “added sugars”—a term created by USDA in 2000 to let consumers know how much “extra” sweetener is in their food and beverage products.To keep beverages sweet, developers

are turning to zero-calorie, high-intensity sweeteners, especially “natural” options, like stevia and monk fruit extracts. Even one polyol, erythritol, is faring well in the natural arena. In fact, Mintel, Chicago, reported 245 new beverages were launched in 2013 that included stevia, stevia extract or erythritol compared to 87 in 2012.

of Americans are making an effort to cut calories by drinking water or low- and no-calorie beverages.Source: IFIC 2014 Food & Health Survey

79%

Traditionally, beverages served a distinct purpose: hydration. As with all facets of the food and beverage industry, however, beverages are subject to the shifting demands of the ever-changing consumer lifestyle. This has led to immense

innovation in the beverages category with the current trends led by the emphasis on health and wellness. In fact, the 2014 Food & Healthy survey from the International Food Information Council (IFIC) Foundation, Washington, DC, reports more than 90 percent of Americans give a little or a lot of thought to the healthfulness of the food and beverages they consume.

5 Food Product Design | Better-For-You Beverages foodproductdesign.com

By Rachel Adams | Associate Editor

Market Watch:Beverages Quench Thirst for Wellness

“Natural” nutritive sweeteners are also beginning to pique consumers’ interest, largely due to concerns surrounding ingredients like HFCS. IFIC reports 52 percent of Americans, when making decisions about buying packaged food or beverages during the last 12 months, considered whether the products contained HFCS. Not to mention, consumers often perceive “natural” as healthier. According to Datamonitor’s 2013 Consumer Global Consumer Survey, 70 percent of consumers consider products to be more nutritious if they are described as “natural.” And 50 percent choose “natural” food and drinks all or most of the time, the survey reports. Some companies have started offering

products to appease the natural-seeking and HFCS-wary consumers. One example is PepsiCo, which recently released Pepsi-Cola Made With Real Sugar sweetened with sucrose, along with two other varieties—Pepsi-Cola Vanilla Made With Real Sugar and Pepsi-Cola Wild Cherry Made With Real Sugar. While consumers don’t perceive sucrose as being as “natural” as cane sugar, sucrose is perceived to be more natural than HFCS, and is often considered a suitable replacement. Energy drinks present a unique

challenge because concern about the safety of these beverages has prompted consumers to look for energy drinks they feel are safer to consume. Often, this means receiving energy from “natural” sources, such as yerba mate, guarana and coffee and tea extracts.

According to a 2013 report from Mintel, 59 percent of Americans who currently consume energy drinks or energy shots worry about their safety. Despite concerns, the energy drink, shot and mix category has shown consistent growth from 2008 to 2013. In fact, the market grew 17 percent both in 2012 and 2013, and is expected to continue a steady upward trajectory to 2018, Mintel reports.However, those who are cutting back

on energy-drink intake attribute their decreased consumption to concerns regarding the health effects of using energy drinks—39 percent of Americans say they are not good for health and 35 percent say they have heard negative information about how they impact health, Mintel reports. Regardless, the majority of energy-drink

consumers still want a product that effectively provides that extra boost— 56 percent of consumers who use energy drinks and/or shots do so because they are more effective for energy and alertness than other beverages. About one-third (35 percent) chooses these beverages for convenience, and 31 percent said they like the taste. ■

of Americans who consume energy drinks or energy shots worry about their safety.Source: Mintel

59%

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These “better-for-you” (BFY) beverages encompass a range of attributes health-seeking consumers desire. In energy drinks, dairy beverages and enhanced waters, product developers are improving nutrition. Of course, quality is of the utmost

importance. BFY beverages have to taste good, look good and actually follow through on their promise to provide a portion of healthfulness. To make this happen, beverage developers are utilizing formulation strategies to overcome issues related to solubility, taste, shelf life and a handful of other formulation challenges that can arise in these highly-sought beverages.

Dairy: A Healthy-er Halo“Dairy-based beverages already come

with their own healthy halo due to dairy itself,” said Russ Hazen, Ph.D., premix innovation manager, North America, Fortitech Premixes by DSM, Schenectady, New York. ’Tis true, dairy provides calcium, protein and many “shortfall” ingredients, such as vitamin D, that are lacking in the American diet. However, as consumers continue to seek out foods that provide more of the

aspects they want, like protein, and less of the things that don’t want, like sodium and added sugars, beverage manufacturers are finding ways to create BFY dairy beverages.“‘Better for you’ dairy beverages are

often attained through either the addition of protein or the reduction of sugar,” said John Fishel, senior applications technologist, FONA International, Geneva, Illinois.It’s no surprise protein makes the cut,

considering consumers can’t get enough of it. Protein aids in satiety and can contribute to weight management, and is also beneficial in the sports nutrition market for its ability to promote muscle-protein synthesis and assist in muscle retention and recovery.“Protein is essential in the diet on a

daily basis and whey protein is an excellent protein that provides all the essential amino acids that the body can use to help promote better health,” said Susan C. G. Larson, Ph.D., CFS on behalf of the U.S. Dairy Export Council Dairy Technical Support Line, Arlington, Virginia, and associate researcher, Center for Dairy Research, University of Wisconsin-Madison.

How developers are making energy drinks, dairy beverages and enhanced waters “better-for-you.”

Overcoming issues related to taste, solubility and stability, among others, in BFY beverages.

Incorporating caffeine-free energy-boosting ingredients and “natural” caffeine sources in energy drinks.

Formulating BFY

BEVERAGES

7 Food Product Design | Better-For-You Beverages foodproductdesign.com

Editors' Review

By Rachel Adams | Associate Editor

Consumers are increasingly concerned about health, especially when it comes to the products they consume. According to the International Food Information Council (IFIC) Foundation’s 2014 Food & Health Survey, half of Americans have

given a lot of thought to the healthfulness of foods and beverages. Add in the demand for convenience, and beverages have a unique position to offer enhanced nutrition in an accessible, portable format.

Protein aids in satiety [and] weight management, and is also beneficial in the sports nutrition market.

Beverages provide a convenient format for consumers to receive adequate amounts of protein. “Milk naturally contains high-quality, complete proteins,” Larson said. “Adding dairy protein ingredients to dairy beverages can help consumers achieve the recommended 20 to 30 grams of protein per meal while on-the-go.”When adding protein to dairy

beverages, it’s important to carefully consider protein options. “Milk protein concentrates (MPCs) are a high-quality source of protein and contribute valuable minerals like calcium, magnesium and phosphorous to formulations, which may reduce the need for additional fortification,” Larson said. “MPCs with higher protein content can be used to enhance the protein content of beverages by imparting a clean dairy flavor without adding significant levels of lactose.” In addition to providing opacity and a milky flavor profile, MPCs provide benefits like water binding, viscosity, gelling, foaming/whipping, emulsification and heat stability.Whey protein concentrate (WPC), on the

other hand, provides a neutral taste well-suited to many flavors and beverages with some sweetness and is soluble across a wide pH range, Larson said. Casein proteins and some ingredients

that contain casein, such as MPC or milk protein isolate, are often used in neutral-pH beverages, which generally have a pH between 4.6 and 7.5, such as shake products. These ingredients also work well with heat processing because they tend to be more stable, Larson said. “Neutral-pH products must either be thermally sterilized (rendered ‘commercially sterile’) via aseptic processing or retort processing, or they

must be pasteurized and refrigerated until consumed.”Non-modified whey proteins, however,

are not as heat stable and “should not be the sole protein in neutral pH beverages,” Larson said, adding that these proteins should be limited to a maximum usage level of 3 percent. “Non-modified whey proteins can gel or precipitate dependent upon product conditions unless a stabilizing system is used.” Combining casein proteins with whey proteins will provide heat stability and help the whey proteins remain soluble, she said.Added proteins also can affect how

flavor is perceived in dairy beverages. “The addition of proteins will also increase the viscosity and mouthfeel of a beverage, potentially changing the way that a flavor is perceived on the tongue. Utilizing either robust flavor systems or selecting a flavor profile that will work along with the inherent notes of a particular protein are both effective ways to deal with the flavor challenges that higher levels of protein provide,” Fishel said.According to Hazen, adding omega-3

fatty acids is a common request in dairy-based beverages. North America boasts the largest number of dairy launches using omega-3 claims, with nearly 35 percent of the global total, according to Innova Market Insights, Duiven, The Netherlands. Milks are among the Top 2 dairy sectors in terms of omega-3s, along with yellow fats. The two combined accounted for a tad more than 80 percent of global launches using either omega-3 or docosahexaenoic acid (DHA) claims (or both) in the 12 months ending October 2013. Adding lipid-based

ingredients, like omega-3 oils, or insoluble fortificants, like minerals and protein, can cause sedimentation and separation, said Dan Grazaitis, food scientist, TIC Gums, White Marsh, Maryland. His company offers a product that allows additional oils to be

incorporated to a beverage that already has flavor oils and still achieve emulsification without increasing viscosity. “So, if a manufacturer has a product that already has a high oil load, and they want to make a better-for-you version through the addition of omega-3 oils, then this is the best solution for them to do so.”

Dairy: A Sugary SlopeAs Fishel noted, another important

consideration when formulating BFY dairy beverages is sugar reduction. In fact, sugar reduction has become a focal point across the spectrum of food and beverage products, in no small part due to FDA’s recent proposal to include “added sugars” on the Nutrition Facts label. Since dairy beverages are often a staple in children’s diets, and children have not been exempt from the other primary issue affecting sweeteners consumption—the obesity epidemic—dairy beverages struggle to balance reduced calories and appealing taste. What’s more, consumers demand these products maintain a clean label, often free from artificial sweeteners.“Natural” high-intensity sweeteners,

like stevia and monk fruit extracts, can be difficult to work with due to the ingredients’ lingering bitter or licorice

8 Food Product Design | Better-For-You Beverages foodproductdesign.com

Another important consideration when formulating BFY dairy beverages is sugar reduction.

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aftertastes. To combat these challenges, manufacturers are improving sweetener ingredients or offering sweetener systems to provide taste more similar to sucrose while maintaining clean labels. One of the products that has received a

lot of attention in this area is sweetened chocolate milk. Kids love it for the flavor, but health professionals—and school lunch programs—frown on it due to its high sugar content. Cargill created a no-sugar-added chocolate milk using its new portfolio of stevia-based sweeteners, which “provide optimum taste and performance in the most challenging reduced-calorie applications,” said Wade Schmelzer, principal scientist, Cargill, Minneapolis. In chocolate milk, “depending on the chocolate flavor profile and its interplay with sweetness, natural flavors can be effectively leveraged to round out the sensory experience. Equally important for a no-sugar-added chocolate milk is slightly modifying the hydrocolloids and starch concentrations to recreate the body of a full-sugar chocolate milk,” Schmelzer added.When caloric sweeteners are

removed, certain beverages can suffer a loss of mouthfeel or body. Formulators have myriad fiber options to replace these characteristics in low- and no-sugar beverages. For example, Penford Food Ingredients,

Centennial, Colorado, offers a non-GMO potato-based soluble fiber that helps to partially replace sugar in dairy beverages, and other beverage applications, including energy drinks and enhanced waters. “This fiber not only reduces the caloric content of the food product but also opens up opportunities to make reduced sugar claims,” said Janelle Litel, marketing manager, Gum Technology, a business unit of Penford Food Ingredients.The fiber needs to be used "in

conjunction with a high-intensity sweetener to help bring back the sweetness to an optimal level," Litel said. According to Sarah Wood, Ph.D., manager of R&D, Penford

Food Ingredients, the ingredient can replace up to 50 percent of the sugar in high-sugar beverages. “In lower sugar products, you may be able to replace a higher proportion. The main consideration would be viscosity development in the finished product.”

Natural EnergyNot unlike most other segments in the

food and beverage industry, consumers are seeking energy drinks made with “natural” ingredients. However, in the case of energy drinks, consumers seek BFY versions that are considered safe, due to rising concerns about potential adverse health effects of consuming traditional energy drinks.“Some energy drinks are difficult for

consumers to trust as they contain multiple sources of energy disguised in different names and most of it being synthetically derived,” said Brian Zapp, director of marketing, Applied Food Sciences, Inc., Austin, Texas. He cited examples such as taurine and B vitamins, guarana, and an array of sugars.

It’s not news to the industry—consumers are wary of “artificial,” and caffeine is no exception. “‘Organic caffeine sourced naturally from green coffee’ reads much better on a label and is something consumers can all recognize as better for you,” Zapp said. He suggested consumers are familiar with the “buzz” provided by coffee and can thus feel better about consuming it.According to Vanessa Agnolutto,

communications manager, Nexira, Rouen, France, consumers are looking for drinks with recognized health properties, one of those being energizing effects. Some ingredients Nexira offers that are suitable for BFY energy drinks, include gurana, and green tea and green coffee. In the energy drinks category, “‘Better for

you’ beverages typically fall into one of two camps—‘natural’ energy or caffeine-free energy. Energy drinks powered by natural energy sources typically utilize extracts and herbal sources of caffeine as opposed to anhydrous caffeine,” Fishel said, noting natural sources include green tea extract, green coffee bean and guarana, among others.With the addition of “natural” sources

comes unwanted off-flavors. “These natural caffeine sources may contain only a moderate percentage of caffeine, with the remainder of the material frequently adding unwanted notes such as astringency, additional bitterness or herbal notes,” Fishel said. “Similarly, caffeine-free energy beverages will often utilize a combination of herbal ingredients and

10 Food Product Design | Better-For-You Beverages foodproductdesign.com

When caloric sweeteners are removed, certain beverages can suffer a loss of mouthfeel or body.

vitamins, which can add off-notes of their own." Some caffeine-free ingredients include taurine, ginseng, l-carnitine, d-glucuronolactone and B-complex vitamins. "These caffeine-free ingredients can be found alongside caffeine-containing herbals as well as in products that are caffeine-free," Fishel added.To address these issues, Fishel

suggested utilizing strong, robust flavors or taste modification technology. Another solution is to select an ingredient

that contains a higher percentage of caffeine. “The main struggle is that a large share of organic caffeine on the market is 30 to 40 percent caffeine content by volume,” Zapp said. “Therefore companies have to use 2 to 3 times the amount of the ingredient just to get the desired level of caffeine. That much more material can lead to great changes in the taste profile and texture of the beverage that can make or break the product.” Applied Food Science offers an organic green coffee extract that is 92-percent pure caffeine.In addition, when using herbal extracts

in a concentrated shot-type delivery system, “occasional solubility issues can arise due to the high percentage of active ingredients,” Fishel noted. Hazen also suggested the use of

botanicals, such as green tea extract, ginseng and astragalus, for energy drinks that do not rely on caffeine or taurine. “B vitamins can also be included in a healthier-for-you energy drink."However, Hazen noted the botanicals

may impart bitterness, which would need to be overcome. One possible solution would be to choose flavors that go well with the ingredient’s profile. Citrus, cranberry and dark chocolate flavors are good options for overcoming bitterness.“For instance, if something is a little bit

bitter, an orange flavor works pretty well, or some of the citrus flavors, because people tend to expect some of the rindy, bittery notes from the fruit flavors,” Hazen said. Cranberry also may be a good flavor choice to help overcome some of those off-notes, since the fruit is already slightly astringent. “If you can’t really remove it or mask it, sometimes it’s helpful to pick a profile that plays along with it,” he said.

Enhancing WaterEnhanced waters offer consumers a

flavorful, often low-calorie beverage, that often also provides added vitamins or other biologically active ingredients. These beverages may make water a more enjoyable and more nutritionally lucrative experience for consumers, but can offer unique challenges to beverage formulators. “Waters offer unique challenges in that

they are generally clear and lightly flavored, so it is important to carefully consider the solubility and flavor characteristics of materials to be added here,” Hazen said. “Many botanical ingredients have a very bitter flavor profile and can be difficult to mask in this type of product, though the technologies available to the flavor industry in this area continue to improve.”When it comes to solubility, Hazen said

one of the biggest challenges may be the volume of material being put into a solution. “If you predetermined that you want 100 percent of your daily calcium, for instance, in that product, the market form that you choose to use will make a big difference as to both how well it goes into solution, but also potentially the amount of material that will be required.” According to Hazen, considering the

“activity” of the ingredient is important when determining which market form to use. “There are a number of materials that all have calcium in them but their solubility would be different as well as their percentage of calcium, if you want to think of it that way,” he said. “So picking and choosing the appropriate market form for the application is important.” The same nutrient can have several

different market forms, which must be considered during the formulation development process. For example, a

few market forms of calcium are calcium carbonate, calcium lactate and calcium citrate."Different market forms generally have

different chemical compositions and therefore would all contain a different percent of the desired nutrient on an even weight basis," Hazen said. "For example, calcium carbonate is essentially 40 percent calcium while calcium citrate is 21 percent and calcium lactate is generally 13 to 18 percent depending on the specific form used," he said, noting that it would take almost twice as much calcium citrate to deliver the same calcium content as calcium carbonate. "However, things are never that simple and each market form needs to be carefully considered during the development of a new product because it is critical to find the correct balance of a number of other factors such as taste, solubility and regulatory status in order to deliver a successful product to market."BFY enhanced waters are frequently

naturally sweetened low- or zero-calorie options. “The main challenge in this area revolves around the

11 Food Product Design | Better-For-You Beverages foodproductdesign.com

Waters offer unique challenges in that they are generally clear and lightly flavored.

sweeteners system,” Fishel said. “Many consumers are conditioned to expect a sweetness profile similar to that of sucrose. However, the most common natural high-intensity sweeteners, which are stevia- or lo han guo-derived sources, have a mid-to-late sweetness profile compared to sucrose in terms of time/intensity.”This can impact the flavor of the

beverage. “The difference in sweetness profile can have a profound effect on the way that a particular flavor is expressed—it is not uncommon for a flavor system that works well on a standard full-sugar product to be less effective when used in a product that is sweetened chiefly by natural high-intensity sweeteners,” Fishel said. To remedy the issue, Fishel suggested

using a nutritive sweetener or sugar alcohol, such as eryrithritol, in conjunction with a high-intensity option like stevia to provide some level of upfront sweetness. “If this does not fit a particular product’s guidelines, modifying flavors that give the impression of some degree of upfront sweetness can sometimes be effective.”

Ensuring Stability“When formulating any product, it is

important to consider the processing, packaging and storage your product will be exposed to before final consumption,” Hazen said. “These factors will have significant impact on many of the nutritional ingredients added to the system. “Any ingredient can pose formulation

challenges under certain conditions,” Hazen said. In addition to solubility issues or undesirable flavor impacts, he noted interactions with other ingredients.

For example, the addition of calcium and magnesium into a stabilized protien beverage can pose challenges due to the addition of cations, which can lead to aggregation of the proteins and cause changes in viscosity and overall decreases in stability of the beverage system, Hazen said. “In this case, it is very critical to choose the right balance of materials to be used, and may require the addition of something like a chelating agent or specialty material to address the issue.” He also noted strategies such as

encapsulation of specific ingredients, the manner and timing in which an ingredient is added and adjusting processing conditions during the assembly of the finished product.From a formulation perspective, Hazen

suggested minerals are often easier to incorporate into a product because they are generally very process tolerant and heat stable, so many manufacturing operations such as blending, mixing, homogenizing and pasteurization have minimal impact on most mineral ingredient forms. However, minerals may present challenges in minimizing matrix incompatibilities and nutrient interactions in the product. “Many of the metals like iron, magnesium, calcium, sodium, etc., are very reactive metals and some of these reactions can cause loss of activity, color changes or objectionable flavors in a finished product,” he said.To overcome these challenges, Hazen

suggested a number of solutions: separating vitamins and minerals into

individual premixes; encapsulation of certain vitamins or minerals; or utilizing a particular form of a specific ingredient.When it comes to packaging, Suley

Muratoglu, vice president, marketing & product management, Tetra Pak USA & Canada, Vernon Hills, Illinois, recommends choosing a processing technology and packaging format that allows for more pure formulations and eliminates the need for preservatives and other additives. The company offers aseptic processing and carton packages that can protect delicate flavors and ingredients without the need for preservatives.What’s more, aseptic carton packages

can produce a product that is shelf stable for up to a year. “Manufacturers are developing more expensive products, like organics and those with exotic flavors or added nutrition,” Muratoglu said. “With higher production costs, risk of spoiling and extending shelf life become even more important factors.”In addition, shelf-stable products can

take advantage of ambient distribution, which can impact transportation costs and the product’s environmental impact, Muratoglu added. Health is important to consumers

today, and that likely won’t change. As consumers become more accustomed to options in the health-and-wellness segments, beverage developers must stay ahead of the curve to provide products that offer the healthful perks consumers want while maintaining expectations for quality. ■

12 Food Product Design | Formulating Better-For-You Beverages foodproductdesign.com

The difference in sweetness profile can have a profound effect on the way that a particular flavor is expressed.

Photo: Tetra Pak

In this latest Digital Pulse from Food Product Design, “Better-For-You Beverages,” industry experts identify what consumers consider BFY in energy drinks, dairy beverages and enhanced waters, and how beverage developers can incorporate those healthful components without skimping on quality.One major takeaway for BFY beverage

formulation strategies is understanding what consumers perceive as being “better.” For example, consumers want products made with “natural” ingredients because they want to understand what they’re putting into their bodies and where the products they consume are coming from. Is a product sweetened with high-fructose corn syrup (HFCS) versus one sweetened with sucrose less nutritious? While the two ingredients are

indeed different, from a biological perspective, they stack up about the same. (Food Product Design recently dove into this topic in its free Digital Pulse, “Spotlight on Sweeteners.”) On a label, however, ingredients perceived as chemically altered or artificial can discourage label-conscious consumers, and may hamper a product’s success.On the other side of the coin, there are

ways beverage developers can modify their formulations to improve a product’s nutrition, and provide benefits both regulatory agencies and health officials are calling for. As discussed in this Digital Pulse, sugar-reduction is a key focal point in the industry, and one that will only gain attention as FDA moves to include “added sugars” on the Nutrition Facts label. Adding vitamins,

minerals and protein is another component that can enhance nutrition in BFY beverages.Challenges can arise when formulating

these health-centric beverages, including solubility issues, undesirable flavor impacts and interactions with other ingredients. Technologies such as encapsulation or flavor masking can assist, depending on the formulation. Processing, packaging and storage of the product are also important considerations.Food Product Design offers a wealth of

resources to further assist product developers, including Digital Issues, such as “Protein-Enhanced Beverages” and “Functional Foods and Beverages,” along with the FoodTech Toolbox “Avoiding Major Pitfalls in Food and Beverage Concept Development” video. ■

— By Rachel Adams | Associate Editor

Consumers no longer seek beverages for the sole purpose of quenching thirst. With a plethora of options in the beverage aisle, consumers can be picky, and they are increasingly seeking better-for-you (BFY) options.

13 Food Product Design | Better-For-You Beverages foodproductdesign.com

Takeawaysfor Your Business

14 Food Product Design | Better-For-You Beverages foodproductdesign.com

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EDITORIAL ADVISORY BOARD

Swamy Anantheswaran, Ph.D.Professor of Food EngineeringPennsylvania State University

University Park, PA

Donald Goodman, Ph.D.President M & D Technologies, Inc.

Columbus, MS

Lowell Satterlee, Ph.D.Director, Food and Agricultural

Products Research CenterOklahoma State University Stillwater, OK

Robert Vander Zanden, Ph.D.Adjunct Professor and Lecturer

Clemson UniversityClemson, SC