The Institute of Food Technologists (IFT) hosted its annual Food Expo, which took place June 2-5 at the Ernest N. Morial Convention Center in New Orleans.

Ingredient suppliers recognize the challenges that can emerge when beverage-makers want to develop a clean-label product and making sure that product attributes meet consumers’ perceptions of clean label.

Flavor houses are recognizing the new normal of providing low- and no-sugar products while still preserving taste profiles.

The demand for beverages containing fiber, probiotics and prebiotics continues to rise as consumers “go with their gut” to improve health and well-being.

Consumers are finding a “smorgasbord” of options to help them wind down after workouts and improve overall bone and joint health.

When it comes to sweetening solutions like stevia, erythritol and monk fruit, ingredient suppliers highlight how they also are “moving on” in search of the latest iteration of sweetening solutions that will reduce sugar content while maintaining the lower calories and sugar-like taste and texture consumers’ crave.

Social media is supercharging conversation and the spread of consumer trends. Shifts in consumer attitude, which typically have evolved over years now can grow and spread within a matter of months. But how as a marketer or innovator can you stave off the competition and stay ahead?

Over the last decade as consumers have continued to move away from carbonated soft drinks, they often migrate to a healthier alternative like tea. A lot of this growth early on was a rising tide that helped all brands.

As health-conscious consumers seek out premium products with added vitamins and minerals, beverage companies are developing new products that contain vitamins and minerals.

As consumers consistently look for ways to eat and drink healthier, they want what they put in their mouths to contain recognizable ingredients.