Fiber-enriched, low-calorie drinks are no longer a niche “health aisle” idea. They now sit next to RTD coffees, protein shakes, sparkling waters, and meal-replacement beverages—often with the same expectations consumers apply to classic soft drinks:...
Functional beverages have moved far beyond “energy drinks” and vitamin waters. In today’s market, product developers are asked to hit multiple targets at once: **low sugar, low calories, higher fiber, higher protein, clean-label expectations, and st...
Fiber-enriched drinks are no longer a niche. In 2025, “sensory richness” and “agro‑technological synergies” show up repeatedly in global beverage discussions—because shoppers want products that feel indulgent while still delivering nutrition, ...
In catering beverage programs and functional drink development, **resistant dextrin** and **microcrystalline cellulose (MCC)** often show up in the same sourcing conversations—yet they belong to different formulation “phases.” If the goal is a clean...
Modern functional drinks are being asked to do something that looks simple on a label but is hard in a tank: **cut sugar, keep taste, add fiber, and stay stable for months**. In practice, sugar reduction thins mouthfeel, acid and electrolytes can stress s...
Modern RTD and foodservice beverages are expected to be **high-fiber, low-sugar, clean label**, and still look “right” on shelf—clear when they should be clear, uniform when they should be uniform, and smooth from first sip to last. In practice, the...
Functional beverages are no longer a niche: buyers now expect **low-calorie nutrition**, **fiber enrichment**, and a consistently smooth, “finished” drinking experience—whether the product is ready-to-drink (RTD) or a powder that must rehydrate clea...
Modern beverage and food brands are under pressure to deliver **low-sugar, high-fiber, clean-label** products that still look good on shelf and feel good in the mouth. The recurring pain points are familiar to R&D and procurement teams alike: thin mouthfe...