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Beverage Flavor Trends: Healthy, Clean and Oh So Fizzy

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As consumers continue to prioritize health and wellness, food and beverage ingredients are evolving to fit their needs. According to a recent report from Canadean, 2016 food and beverage trends indicate a hybridization of convenience and health, including plant proteins, fat, drinkable meals and more.

Drink Up: Functional, Fizzy and Fat

  • Bottled water is evolving into a multifunctional product with the inclusion of healthy fats, vitamins and non-GMO flavors. Healthy fats are designed to prolong satiety as well as reduce the risk of heart disease and high cholesterol. For example, FATWater functional water, contains medium-chain triglycerides derived from coconut oil, vitamin B and lightly sweetened with non-GMO xylitol and Stevia.
  • Alcoholic beverages see a creative twist this year with the rise of hard sodas, like the fizzy, fruity "alcopops," which can contain up to 12% alcohol by volume (ABV).
  • Smoothies and soups have created new avenues in drinkable foods. For example, peanut powder, a popular smoothie ingredient, is essentially pressed peanuts with a reduced fat and oil content. Soups are seeing a reformulation that contain fewer ingredients, such as sodium, to fit consumer's requests for healthier options.

Health 2.0: New Food Trends

Source: Food Manufacture and FoodBev Media

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