Formulation goals, from boosting protein in nutritional beverages to the creation of trendy ethnic foods with savory cheeses, can be achieved through the use of whey, milk and cheese ingredients.

Incorporating an acidulant into a food or beverage not only aids in preservation, but also in developing a productís characteristic taste and flavor.

There is little question that consumers want natural, clean label products. According to the March/April 2008 issue of the Nutrition Business Journal, U.S. sales in the natural and organic foods

Product naturalness is the dominant trend in many markets, such as juices, nectars and fruit/flavored still drinks, as consumers continue to perceive more natural formulations—free from additives/preservatives or made with organic ingredients—as more wholesome and healthier. 

Many consumers have turned to elaborate filtration systems, reusable water containers or tap water to diminish plastic waste, and companies have aided these efforts by creating programs to further promote the reduction of bottled water consumption.

Singing a different tuna; Mai Tais on the menu; dreaming of strawberries 'n cream. 

One company has created a natural alternative to rival even the most energetic of energy drinks.

With all of the negative media attention facing the bottled water industry recently, many manufacturers are scrambling to alter their product offering.

Ingredients such as acidifiers, buffering agents, sweeteners and nutritional components must be carefully balanced to deliver the nutrition, function and flavor consumers love.

In the beverage category, the rise in energy drink introductions is noteworthy. As brands fight to gain entry into the marketplace, the ability to differentiate themselves is vital.