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Chocolate’s mass consumer appeal resonates in beverages

Posted: October 22, 2017
In: In the Media

Depending on the application, ready-to-drink (RTD) beverages more frequently contain chocolate flavors or extracts, while cocoa powder is more common in powdered beverages, says Ilana Orlofsky, marketing coordinator for Niles, Ill.-based Imbibe. She adds that cocoa powder combined with a sweetening system works well as a masking agent in functional protein beverages.

“No matter what type of chocolate ingredient is used, we see hundreds of chocolate-centric flavored beverage products — with names like chocolate truffle, creamy chocolate fudge, milk chocolate, dark chocolate, creamy chocolate and frosty chocolate — to reinforce the ever-popular chocolate, a market that Mintel has projected to grow to $25 billion through 2019 in the U.S.,” Orlofsky says.

Check out the full article in Beverage Industry.

beverage, Beverage Industry, beverage trends, clean label, consumers, dessert, flavor, flavor chemistry, functional beverages, functional ingredients, imbibe, Non-dairy milk, nutrition, organic, plant-based, Product Development, protein, RTD, sports nutrition, transparency

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