Function Junction—the Natural Intersection of Taste and Purpose

Jeff Page
07/02/2007

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Convenience for these on-the-go consumers is another draw, particularly if it can be married to a health condition. This was the impetus behind a prototype of single-serve, bone health-promoting “dry mix styx” for beverages. The handy packets of powder—a custom blend of bone health-promoting ingredients that can be quickly added to a bottle of water—contain Oliggo-Fiber® inulin and calcium. A single serving of dry mix styx provides a good source of fiber from inulin, a natural soluble fiber, and a good source of calcium. Studies suggest that inulin may boost calcium absorption among preteens and post-menopausal women, which is important because calcium helps build and maintain strong bones. And according to Packaged Facts, bone health is a top health concern for 43 percent of women.

Sales of organic products are also booming. The Organic Trade Association (OTA) reported consumer sales of organic foods and beverages in the United States neared $17 billion in 2006. Couple that with the interest in low-calorie sweeteners to combat the obesity epidemic, and a possible solution is an organic drink featuring Cargill Zerose™ organic erythritol. This ingredient is all-natural, contains zero calories, and tastes and functions like sugar in beverages, dairy products and confections.

For beverage manufacturers, it’s important to have a partner that understands every aspect of giving life to products. As a beverage product grows from an idea to a prototype, it requires care and feeding along the way. The right partner will help beverage makers develop a product that is smart, attractive and successful in the marketplace.

Marketers have a number of possible suppliers to turn to for formulation and supply assistance, and there are several key considerations. Among these are a prospective partner’s food science expertise, innovative beverage formulation expertise, flavor technologies and solutions, technical and application support, and excellence in sensory and pilot testing. In addition, supply partners should understand the regulatory challenges customers can face when bringing new products to market, aid in identifying new health opportunities, and assist in developing efficiencies in ingredient sourcing and managing ingredient risk.

Jeff Page is beverage category manager for Minneapolis-based Cargill, an international provider of food, agricultural and risk management products and services. Cargill (www.cargill.com) serves global, regional and local food, beverage and nutraceutical companies with specialty ingredients and innovative technologies.

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