CONTENTS
Flavours & trends 22
8 Essential functions As consumers become more aware of the importance of diet as a way of improving and maintaining their health, so has public interest in nutrition grown. In response to these changes in consumer attitudes, the food and soft drinks industry has started to think more about ingredients with added benefits. As Cheryl Walker, technical manager of Britvic, explains, interest in these functional foods and ingredients, coupled with a rise in consumer preference for naturally sourced products, is a trend that has been dominant for several years.
12 Less is more – the perfect balance of taste and sweetness in beverages Symrise
14 Natural sweet talk With a wave of consumer demand for healthy options and pressure to reduce sugar content in line with industry regulations, new opportunities are opening up for beverage companies to make the switch to natural sweeteners. Zafer Gezgin, principal scientist at Suntory Beverage and Food Europe, talks about the company’s approach to developing low-sugar drinks.
18 Major innovation brings new levels of sustainability SIPA
20 Healthy lifestyles: an all-natural taste adventure Austria Juice
Adult drinking
22 The sophisticated life of the modern drinker As the number of people who choose the non-alcoholic life rises, David Begg, founder at REAL Kombucha, discusses the modern drinker.
26 Experience the alternative Created as an alternative to the classic gin, NONA June doesn’t compromise in terms of flavour, quality and experience. Charlotte Matthys, founder of Nona Drinks, discusses the drink and how the idea came about.
28 The next generation of non-alcoholic spirits Healthier lifestyles mean lower alcohol consumption, which in turn has increased demand for high-quality alcohol-free products. A firm favourite is non-alcoholic beer: the crafty and flavour- bursting brands available today have come a long way from the watery and unbranded options available back in the ’00s. In recent years, non-alcoholic spirits have taken a serious hold of the low and no-alcohol scene, opening up even more possibilities for beverage companies. Erika Ollén, founding partner of Gnista, discusses this growing trend.
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