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Tag: clean label

Insights

How Are Flavors Born?

Imbibe’s flavor chemists possess a sophisticated understanding of their craft, which is developing compelling custom flavors for our clients. Chart: How are flavors born.
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The Protein Beverage Landscape

The protein market is booming, with U.S. drink sales expected to hit $6.7 billion by 2019 and global market at $43.3 billion by 2024. Originally in sports nutrition, protein now meets on-the-go needs.
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Whey 2 Be! introduces ‘cold pressed whey protein cookies

Newcomers in the protein market, like Whey 2 Be!, are introducing innovative formats like cold-pressed protein cookies to stand out. The category is projected to reach $39 billion in sales in the next three years.
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Imbibe to break down clean-label trends in upcoming webinar

Clean-label products, defined by simple, recognizable ingredients, are becoming standard. Certifications like organic and Non-GMO Verified, along with vegan and grass-fed claims, drive this trend.
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Seeking stability in beverage applications

Imbibe's Joe Farinella highlights four key stabilization areas: physical, micro, flavor, and appearance, with high-protein drinks posing the biggest challenge.
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immunity drinks

Function: Immunity

Consumer demand for functional beverages is surging. Mintel reports 70%-82% of consumers seek added health benefits in bottled water, coffee, and teas.
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Clean-label SweetSenseTM developed during ‘critical time’ for beverage industry

Laura Dembitzer from Imbibe highlights two consumer segments in the carbonated and sports beverage markets: those opting for artificial sweeteners to cut sugar and another group preferring natural sweeteners, prioritizing health over taste.
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‘Bitter is better’ in growing fermented beverage market, Imbibe says

Consumers seek convenient, nutritious drinks, driving growth in vegetable-based, fermented, and animal-based options. Despite their acquired taste, fermented drinks are gaining popularity, suggesting increasing acceptance of unique flavors.
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Following the Organic Spice Trail

Product developers face a challenge in sourcing flavorful organic ingredients due to limited supply. While demand for organic foods grows, sourcing organic herbs and spices proves difficult.
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