Future Forecast: Ingredient and Flavor Trends 2018

Posted: February 28, 2018
In: In the Media

“2018 will be a big year for vegetarian protein sources like pea and hemp, but why protein won’t slow down either,” said Holly McHugh, marketing associate at beverage incubator Imbibe.

“The new/replacement products will be sweetened with natural non-nutritive sweeteners, lightly sweetened, or contain no sweetener at all.”

“We’ll continue to see beverages like juices, teas, coffees, creamers and more fortified with probiotics, as well as naturally occurring probiotics in beverages like kombucha and drinking vinegar,” said McHugh, adding that prebiotics will also be appearing in more beverage products.

Read the full article on BevNet.

beverage, Beverage Industry, beverage trends, clean label, coffee, consumers, customization, fermentation, flavor, flavor chemistry, functional beverages, functional ingredients, imbibe, Non-dairy milk, sugar, sugar reduction, sustainability, transparency

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Future Forecast: Ingredient and Flavor Trends 2018

Keep Reading:

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#TrendSpotting: The Cloud Effect

Beyond the Trend: Imbibe’s Isabel Mirfakhraie on Where Functional Mushrooms Are Headed

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