#TrendSpotting – Savory Beverages
Video: #TrendSpotting – Savory Beverages, Vegetables are in vogue, appearing in drinks like golden milk and turmeric lattes. Fermented veggies inspire savory beverages.
Introducing SweetSenseTM
SweetSenseTM is a new flavor enhancer designed to improve sweetness perception in beverages. It’s natural, doesn’t limit usage rates, and is made by Imbibe.
Sugar-reduction efforts pick up steam ahead of update to Nutrition Facts panel
Food and beverage brands are rushing to reduce sugar ahead of FDA regulations mandating added sugar labeling.
2017: Already a big year for expanding our team! Meet the newest Imbibers
Imbibe New Hire Introductions
Protein holds steady in 2017 but consumers become more sophisticated with their demands
Protein remains a key fortification attribute in 2017, with its market projected to reach $43 billion by 2024. Laura Dembitzer of Imbibe highlights the need for strategic protein selection and communication of unique benefits, especially with discerning consumers.
Imbibe’s SweetSense Offers Workaround for Stevia’s Issues as Natural Sweetener
Imbibe introduces SweetSenseTM, a clean-label sweetening ingredient enhancing beverage sweetness. Responding to consumer demand for low-calorie options, it accentuates inherent sweetness, intensifies flavors, and reduces off-notes from sweeteners like stevia.
Science-backed cognitive ingredients in demand for beverages
The slogan “A mind is a terrible thing to waste” now reflects a trend in cognitive health products. Consumers, from millennials to baby boomers, seek functional beverages to enhance memory and focus.
Imbibe is exhibiting at Southern California Section IFT
Join us at Suppliers’ Night Expo on March 8, 2017, from 3:00-8:00 PM at the Disneyland Hotel Exhibition Hall in Anaheim, CA. Visit Imbibe at table 1605! Network with industry professionals and explore the latest ingredients, concepts, and products.
Imbibe and Ganeden Join Forces to Predict Top 3 Trending Ingredients of 2017
Imbibe and Ganeden are teaming up for a webinar on February 7th to discuss key ingredient trends in the food and beverage industry, including sugar reduction, protein, and probiotics.
