Innovation is happening across every market segment, and beverages are fitting into more areas of people’s lives than we could have ever imagined. Looking ahead it’s difficult to know exactly what’s in store, but here are some of the trends we’re expecting will play a significant role in the beverage landscape in 2019.
Consumers are increasingly drawn to functional beverages for the health benefits of superfoods and various ingredients like turmeric, activated charcoal, Matcha, melatonin and aloe vera into their drinks. It blends the beverage industry with vitamins and supplements, benefitting convenience and healthy grab-and-go options.
Moving forward, new launches will reflect consumer demand for overall wellness goals. According to market study, improved sleep, energy, cognitive function, beauty, weight loss and gut health will be high on the list.
Plant-based, Non-dairy Beverages
More people are adopting a flexitarian lifestyle, incorporating meat, dairy but also an increasing volume of plant-based products into their diet. Consumers hold the perception that plant-based products are healthier in moderation and more sustainable than their animal-based counterparts.
Plant-based product claims have grown 62% globally (CAGR 2013-2017) according to figures from NDP Group. And while interest in vegetarianism and veganism is increasing, 86% of people buying plant-based products are still meat-eaters.
The coffee space illustrates the plant-based trend, with plant-based creamers and ‘milks’ finding an audience among flexitarians. Dataessential reports that 83% of people who use creamer in their coffee are at least interested in using plant-based creamers or ‘milks’ and 34% already use them often. Almond, soy and coconut-based beverages lead the category with niche options like peanut, oat and flaxseed. We may see a rise in the consumption of certain non-dairy beverages made from flaxseed, hazelnuts, quinoa, macadamia nuts, and pecans.
Cannabidiol (CBD) is a phytocannabinoid discovered in 1940. It is one of some 113 identified cannabinoids in cannabis plants, accounting for up to 40% of the plant’s extract. As of 2018, preliminary clinical research on cannabidiol included studies of anxiety, cognition, movement disorders, and pain.
Looking at trends in the US where cannabis are legal sales from hemp beer to CBD cold brew and THC-infused soda, companies are experimenting with different uses and combinations of these compounds depending on their geography and risk tolerance CBD as an ingredient in functional wellness beverages. Meanwhile, CBD is set to become a popular ingredient in products across all beverage sectors. A new launch using CBD have sprung onto the market in 2018, driven perhaps by the novelty value, 2019 will see interest focus on CBD as a functional ingredient.
The term “nootropics” was first mentioned in 1972 by Romanian chemist and psychologist Corneliu E. Giurgea. Nootropics are drugs, supplements, and other substances that may improve cognitive function, particularly executive functions, memory, creativity, or motivation, in healthy individuals. These ingredients-both synthetic and natural-have been creeping into our food and beverage supplies gradually over the past few years, and 2019 is expected to be an especially good year for the introduction of novel nootropic beverages. Synthetic substances such as iodine, theanine, choline, taurine, and magnesium will share containers with natural ingredients such as grapeseed extract, kava, ginseng, Perforate St John’s-wort, lemon balm, artichoke extract, and green tea.
Article published in Food Focus Thailand | Apr 2019
The growing trend of consumer awareness towards the impact of their actions on the environment has seen Plantic Technologies, a part of the Kuraray Group, successful in supplying some of the world’s largest retailers and produces with high barrier environmentally friendly packaging materials. With a large portfolio of materials including recyclable, home compostable and materials that have recycled content, Plantic is solving issues for companies globally who are looking for solutions to meet their packaging targets.
Plantic Technologies Ltd has achieved a unique place in the world market for bioplastic through proprietary technology that delivers biodegradable and renewable sourced alternatives to conventional plastics based on corn and cassava; which is not genetically modified. As further endorsement, Plantic has received many global packaging awards for their products, these materials are proven to be fighting the international issue of plastics in the environment.
Unlike other bioplastic companies who utilise organic materials but whose polymers are still developed in refineries. Plantic’s polymer as well as its raw material, are grown in a field. The entire process integrates the science of organic innovation with commercial and industrial productivity in a new way. The result is both a broad range of an immediate increase in performance and long-term environmental and sustainability benefits.
By positioning Plantic products as a direct replacement for conventional polymers it allows the customer to have a drop-in replacement and when compared with oil-based products, an independent Life Cycle Analysis assessment found that Plantic’s products use up to 40% less energy and provide a reduction in greenhouse gases CO2 by up to 70%.
At the core of the technology is PLANTIC HP a fully biodegradable high barrier structure, PLANTIC HP is the barrier and at the centre of all Plantic products. According to the customer’s needs the outer skins are made to suit the products being packed and the customer’ desire for either a compostable or recyclable solution.
Proving popular amongst retailers is one of the latest released products from Plantic where PET is used in a range of thermoformable webs. By using recycled materials Plantic has found a solution and outlet for the mountain of waste that is building up globally.
A growing demand from packaging suppliers, has seen Plantic develop PLANTIC CF a barrier sealant made from home compostable films. When combined with other plant based and biodegradable materials the finished pack provides high barrier, sustainable packaging.
Further advancements from Plantic has seen the company’s willingness to supply PLANTIC HP as a monolayer. This allows local packaging suppliers to produce materials that suit their market and to add value to their customers. Plantic Technologies Ltd is supplying major supermarket customers on three continents in applications such as case ready fresh and processed meats, fresh pasta, coffee, dried food and cheese applications.
Plantic’s products are proven to have exceptional gas barrier properties which dramatically extend the shelf life of the packaged product. Plantic’s products are proven to have exceptional gas barrier properties which dramatically extend the shelf life of the packaged product.
Plantic Technologies Ltd is expanding rapidly and refining its technology to meet the ever-growing global needs for more environmentally and performance efficient materials.
“Plantic materials are not just about being a sustainable material, it has an ultra-high barrier that can improve the shelf life of a product, and reduce food waste. With Plantic materials you can have an enormous impact on value change and reduce the effects of climate change, both by reducing food waste and using more sustainable materials.” Brendan Morris, Plantic Technologies Ltd CEO and Managing Director.
Article published in Asia Food Beverage Thailand | Jun-Aug 2019
For INOX Australia, a food and liquid processing solutions supplier, 2019 will mark the fourth consecutive year the company exhibited at ProPak in the Australian Pavilion.
ProPak Asia has proven successful and an ongoing drawcard for INOX.
Showcasing of new, innovative INOX technology for the ASEAN food processing industry has been very well-received. Our goal is to bring our Australian food processing expertise and high-quality standard into the ASEAN market and further improve local and international business relationships between Australia and ASEAN.
“The ASEAN region is a powerhouse of food processing facilities supplying a vast range of speciality ingredients, beverages and food products globally. The process expertise of INOX from its now 21-year history has seen Australian companies further advance their processing capabilities to efficiently deliver safer and higher quality products to the supermarket shelf.
“The opportunity to develop production in ASEAN with INOX process knowledge and reliable equipment is at the forefront of the INOX business strategy to enhance food production in this region. Our goal is to assist ASEAN food processing companies to gain a competitive edge and target their points of difference in the marketplace with intelligent processing solutions,” he said.
INOX unveiled its demo-chef cooking system on their stand at ProPak Asia 2019. Based on INOX’s ‘Chef’ series of cooking kettles, the demo-chef is a complete cooking kitchen facility skid-mounted system that enables food processors to trial any type of viscous food product under various cooking conditions.
INOX also showcased its high speed, high shear powder and liquid mixing equipment known as the INSTANTISER and the KELSTREAM scraped surface heat exchanger.
Read more at http://www.packagingnews.com.au/propak-asia/on-to-a-good-thing#oFWYQo1sKSeQWtRp.99
Recent wins at the Food and Beverage Industry Awards for ‘2019 Innovative technology of the year’ and ‘2019 Best of the Best’ categories are testament to INOX success.
Whether people prefer bitter or sweet beverages, such as coffee or cola, depends more on how they make them feel than their taste, research suggests.
Northwestern University Scientist Marilyn Cornelis searched for variations in taste genes that could explain people’s beverage preferences. Instead, she found that preferences are based on genes related to the psychoactive properties of these beverages.
“People like the way coffee and alcohol make them feel. That’s why they drink it. It’s not the taste,” explained Cornelis, Assistant Professor of Preventive Medicine at Northwestern University’s Feinberg School of Medicine.
In the study, beverages were categorised into two groups: one bitter-tasting group which included coffee, tea, grapefruit juice, beer, red wine and liquor; and a sweet-tasting group which included sugar-sweetened beverages, artificially sweetened beverages and non-grapefruit juices.
Scientists collected 24-hour dietary questionnaires from 336,000 individuals in the UK Biobank and counted the number of servings of these bitter and sweet beverages consumed.
The study – which is claimed to be the first genome-wide test for bitter or sweet beverage preferences – highlights important behavior-reward components to beverage choice and adds to our understanding of the link between genetics and beverage consumption.
Alcohol intake is related to more than 200 diseases and accounts for about 6% of deaths globally. Understanding taste preferences could indicate ways to intervene in people’s diets, but Cornelis said these results highlight the potential associated with this approach.
She found people with a variant in the FTO gene preferred sugar-sweetened beverages, which was surprising considering it was previously related to a lower risk of obesity.
“It’s counterintuitive,” Cornelis said. “FTO has been something of a mystery gene, and we don’t know exactly how it’s linked to obesity. It likely plays a role in behaviour, which would be linked to weight management. The paper is published in Human Molecular Genetics.
Article published in What’s New in Food Technology & Manufacturing | Jul/Aug 2019
At a gala event in Doltone House in Sydney’s Darling Harbour on 18th July 2019, the winners of the 16th Annual Food and Beverage Awardswere announced.
WINNER – BEST OF THE BEST – INOX
Proudly sponsored by Platinum Sponsor Flavour Makers, the Best of the BestAward recognises excellence in food and beverage manufacturing, celebrating the best product of the year. All finalists are automatic entrants for the Best of the Best Award.
WINNER – INNOVATIVE TECHNOLOGY OF THE YEAR – INOX
INOX Australia supplied a Melbourne based company in 2019 with a beef, chicken, seafood and vegetable stock processing system that provided their customer with increased yield, improved processing time (from 12 hours down to two hours) and included a heat recovery system to provide heated water for the fully automated clean in place system that cleans the processing system to ready it for the next batch. The system was designed in conjunction with the customer from its initial feasibility study, through the process design, design of the equipment and installation and commissioning of the entire process.
Increasing the comfort of healthy food has become a global trend this year. Mintel (2019) has said that a new generation of food and drink consumption has come to a close. The consumer preferences nowadays are advancing demand for more natural, nutritious, or customizable products. It can help people who have busy schedules to consume them without worrying about their health or curiosities of the ingredients, flavors or formats.
In beverage industries, they are going to produce healthy beverages, such as juice and fiber based beverages. Both have specific quality parameters, i.e.. high turbidity and cloudy visualization. It challenges the industry because of the two forms of foam on the bottom.
Formulators need to make clouding agents to stabilize the cloudy appearance in the products. The additive is the presence of emulsifying agents in water, so it wants to create a cloudy appearance in beverages.
Besides adding the clouding agents, the turbidity appearance can be done by adding essential oil, such as citrus oil. This oil is known as flavor emulsion because of its functional character as flavor enhancer and maintaining the turbidity. However, adding the clouding agents to the beverages wants to be dispersed into unstable liquids. That is because the microscopic oil droplets in the water are interacting, so they want to be separated from water.
To ensure the quality of the clouding agents based on its stability, it is necessary to use emulsion technology. Making clouding agents usually starts with a breakdown of the oil droplets into small pieces in the water phase. gum and / or modified starch, so the oil droplets will not blend. To maintain stability, the addition of other emulsifiers (co-emulsifiers) in beverages with clouding agents also needs to be done.
INOX exhibiting at PROPAK ASIA in Bangkok June 13-16
at APPMA AUSTRALIAN Pavillion
BITEC Exhibition Centre, Bangkok, Thailand
The Australian Packaging & Processing Machinery Association (APPMA) is pleased to announce that it will be heading to ProPak Asia 2018 on the 13-16th June, Bangkok, Thailand to host the Australian Pavilion in the Packaging Zone for the third consecutive year.
The APPMA developed the pavilion as a way to assist Australian packaging and processing manufacturers and distributors to showcase their products and companies to the Asian market.
INOX is a company engaged in successfully providing solutions for food and liquid processing.
As liquid food process engineers, INOX specialise in the design and manufacture of complete systems and equipment for the heating, cooling, and processing of dairy products, juices, sauces, soups, stocks, preserves and jams, slurries, meat sauces, baby foods, fruit preps, specialised ingredients and any type of food products.
Our goal is to provide our customers a basis for cost effective food production.
We hope to see you at our stand AM39 in Hall 99
INOX has launched a specific website www.coolingtunnels.com.au that is designed to assist customers with an understanding of the pasteurising and cooling tunnel technology and equipment available from INOX for post hot-filled food products.
Food such as sauces, jams, condiments, beverages and other products that are packaged in glass, PET, jars, containers and even pouches. INOX provides the solutions and the technology available for all food processors.
Our expertise in the important area of food processing has seen INOX supply turnkey projects from product investigation, through to fully operational production installations across Australia, Philippines and Malaysia.
INOX are truly a one-stop-shop when it comes to post packaged pasteurisation and cooling.
As well as creating this specific website, INOX has made the initial customer enquiry process much easier to progress through to a budget design and quote stage. By filling out the simple questionairre, INOX engineers are immediately contacted and are supplied with the relevant detail required.
Following our recent successful trade show experience at PROPAK ASIA 2017 in Bangkok, Thailand, www.packagingnews.com.au magazine has published the following article in their July-August 2017 magazine.
INOX was proud to have been associated with the Australian Pavillion and furthermore, would like to thank the organisers and partner association, APPMA – Australian Packaging and Processing Association for their enthusiasm and tireless efforts in making this a success for all Australian companies involved.
We look forward to our involvement in PROPAK ASIA 2018 and further strengthening our relationship with our customers in the ASEAN region.
Download the 3 page article here from the magazine 2017-01-08 PKN PROPAK