Natural sweeteners to help manufacturers ignite beverage hotspots (II)

The new productDenver-base Oogave Inc
stems from the failure of a company to find natural sugar juices for its soda dispensers.
Stephen Anson
tequila and soon began production of its syrup,
bottled
2009.
, which is now run by
gannon Merrell
, supplies a large number of new flavoured products containing about
100,
calories, all naturally organic and accepted by
Whole Foods
.
"
"
tequila is the only sweetener in our main product, so it doesn't contain genetically modified substances and chemicals, and it's also a
" ingredient that meets Jewish and vegetarian
.
Oogave
currently offers watermelon cream, strawberry jaundraged, lime and grapefruit flavors, as well as stevia and tequila-based products with about
10
calories per serving.you remember
actor Ed Begley Jr
? He is now a soda entrepreneur. California Orange
Begley's and Bill's
soda is a new experiment for him and his wife
Rachelle Begley
) and partner
Bill Sabo
. The drink is mixed with stevia and erythyl glycol, but contains only
8
calories.
Honest Beverages
, based in Bethesda, Maryland, recently launched
Honest Fizz
, a series of zero-calorie products with
Truvia
as a sweetener.Zevia
company's entire product line is a zero-calorie product.
Spence
believes it is away from artificial sweeteners such as aspartas,
ace-K
and sucrose, which have kept the zero-calorie product market growing for more than
20
years, making
zevia
the only brand with room to grow in the huge soft drinks market, while mainstream brands have at best maintained the status quo.to do better, natural zero-calorie soda drinks must taste like sugar-free cola or sugar-free Pepsi.he said,

When I bought
Zevia
, stevia wasn't as pure as it is now, probably only
80% reb-A
, and now we're using
99%
purity
reb-A
, but only half the ingredients."
”When making carbonated soft drinks, the use of high concentrations of stevia produces a post-bitter taste. One reason is its large capacity, even in high doses, compared to the use of sucrose, stevia only need a small point, without
38
grams of sugar, sugar-free drinks can easily taste bitter.Spence
said,
"
high-strength sweeteners do not contain sugar, rohan fruit and erythyl glycol can help us improve sweetness, while eliminating other bitter taste.
”erythyl glycol is a sugar alcohol similar to lye alcohol and glycol, which contains only
6%
of sucrose, but has a sweetness of
70%
, so low that it can be used in zero-calorie beverages. (In
Zevia
products, erythyl glycol accounts for only
3%
of sweetness, stevia accounts for
83%
, Rohan fruit accounts for
15%
) "
erythyl glycol is lower than sucrose sweetness, but its capacity is larger
"
,
Spence
says the
"
uses
4g
of erythyl glycol, which allows us to make up for the loss of some capacity while maintaining a good
"
, which means it can remain sweet and free of bitter aftertaste.

Zevia
in 2010
,
Spence
was a Harvard
MBA
graduate, vice president of sales and marketing at
Kashi
, and founded market research firm
SPINS
. Food in Drinks In
2007
, when carbonated soft drinks were blamed for obesity and removed from public school tables across the United States, the dairy industry tried to redesign its flavored milk to avoid the same fate. The new nutrition standards mean that some drinks will no longer appear on the school lunch menu. this has led to a rise in sales of low-sugar chocolate dairy products not only in schools but also in supermarkets, as it attracts some parents and some weekend campaigners. The Dairy Foundation is campaigning for chocolate milk to be a very good body-building drink because it contains protein, calcium and other nutrients that complement your muscles well after exercise. can add color and texture to smoothies and other beverages, and their sweet and sour taste makes them more popular than regular creamy milk drinks. Steviva,
president
Steviva

, which sells

Oogave
from Poland,
said.
"
-flavored beverages are located at the youngest consumers, who have fickle preferences and it's difficult to replace sugar with some non-nutritional substances, but I think it's possible to reduce it by about
25%-30%

(up to
50%

). He believes that for the use of stevia, beverage formulaters have only done some surface research.
Old Orchard Brands
from
Sparta
, Michigan, are looking into the possibility of simply removing sugar from children's drinks, and recently reduced sugar content by just
50 percent
in the company's
Old Orchard Kids
product line without adding any other non-nutritional sweeteners. low sugars and calories aren't the only strategies for drinkers. Drinks have a lot of functions, not just attention. The addition of soluble whey protein to increase protein content has long been practiced in non-dairy beverages. These drinks are usually long-term and can be processed in most beverage factories. the fruit content in the drink is a constant selling point. At the recent
Products Expo
, Super Fruit continues to look for its way to drinks. Super fruit blueberries are popular all over the country. "
perhaps the most unique benefit of blueberries for beverages is that beverage formula developers can label blueberries and take advantage of their healthy and delicious features
"
, said
Thomas Payne, a spokesman for
Highbush Blueberry Council

in the United States. by adding healthy food ingredients like blueberries, beverages can provide natural antioxidants and other nutrients from plants that are easily absorbed by the body. with other flavors, the high sweetness of blueberries can also have a positive effect on the taste of the drink. The natural high sugar content of blueberries can help eliminate some sour or bitter taste while improving sweetness. This freshness is also attractive to health-conscious consumers. Now some yogurt drinks are also using blueberries to get new flavours, bringing blue appeal. Tate and Lyle
offers consumers a new blackberry
-
peach-flavored sparkling beverage that also has an extra quality: fiber. The company has a
called PromOat Beta Glucan
that maintain normal levels of cholesterol in the body. Processed from non-GMO oatmeal, this
β-
glucosamine can be described in the ingredients table as "oat bran dietary fiber". the company says
PromOat
will be produced into a neutral-flavoured, creamy white that is stable in acid and hot conditions and can be easily added to the powder in the recipe. It is also soluble in beverages and also brings pure taste while contributing to taste and smoothness.