Consumer and health trends force some products to decline, and others to ascend. But in the face of these trends, new innovations in food science are still playing with long-accepted formulas, trying to keep markets open and expanding. Researchers and innovators in the lab working on functional ingredients and sweeteners keep finding ways to further disrupt and stretch outt established categories.
While the dairy industry has frequently touted its nutritional superiority to dairy alternatives, raw milk is an area of unrealized potential in the category. In sweeteners, sugar replacements have frequently struggled to prove themselves superior in flavor. But breakthroughs are made every day, and there’s a new set of ingredients with the potential to shape the future of beverage. Read the full article here.