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Flavoured alcoholic beverages have traditionally been saddled with perceptions of being frivolous, youth-oriented, and artificial. The category is, however, highly adaptable, and brands have seized opportunities to reposition and reformulate products to shake off category stereotypes. This report identifies the five trends that have the potential to galvanize flavoured alcoholic beverages and allow them to compete with a range of categories and across more occasions.
Beverages remain the first choice for grab-and-go foods among consumers. Functional beverages are non-alcoholic drinks that keeps one’s body hydrated and provide overall nutritional well-being. These are fortified drinks that prevent or help address health issues across all age groups. The fortification could range from ingredients such as herbs, vitamins, minerals and amino acids to additional raw fruits and vegetables.
The functional beverages sector is a sub-sector of the functional foods and non-alcoholic beverage industry. The market can be segmented based on type into energy drinks, sports drinks, nutraceutical drinks, dairy-based beverages, juices, enhanced water and others. Energy drinks is the largest segment in functional beverages followed by sports drinks and nutraceutical drinks. Another segmentation based on the ingredients used can be as follows: antioxidants, minerals, amino acids, prebiotics, probiotics, vitamins, super fruit extracts and botanicals. Regionally, the market can be classified into Asia-Pacific, North America (the U.S., Canada and Mexico), Western Europe, Eastern Europe, Middle East & North Africa and RoW (Rest of the World, including Latin America and South Africa). The market can also be divided on the basis of distribution channels into supermarkets and hypermarkets, departmental stores, mom-and-pop shops, convenience stores and others.
Beverages play an essential role in human culture to satisfy thirst. Beverages are the drinks other than water prepared for human consumption. Though drinking water is important to health, there are the variety of beverages developed by manufacturers to provide essential nutrients required by the body and to compensate with the dehydration. With the continuous change in lifestyle and growing busy schedule, manufacturers are prefacing ready to drink beverages as a dietary supplement. Moreover need, they are focussed on developing processed drinks that are nutritious and can manage energy balance.
Beverages processing equipment help to transform the raw fruits or vegetables ingredients into drinks. Beverages processing line is featured as multiple sections such as sugar syrup preparation, blending, fermentation, prepared beverage storage, filling beverages into bottles, and pasteurizer. Alcoholic beverage process is of two types based on their mode of preparation, fermented and distilled beverages. Liqueurs are mainly prepared by extracts of nuts, fruits, and other food products or by blending juices.
Convenience plays an important role while buying particular product in beverage segment and packaging is an instrumental factor to make the product handy. Beverage Packaging is used to protect and maintain the product constituents but also to attract consumer towards the product.In addition, packaging is essential to boost shelf life of the beverages.Technological advancement and product innovations are the major drivers responsible for the robust growth of the beverage packaging market. Consumption pattern of various beverages such as milk, carbonated drinks, juices determines the demand of the beverage packaging market. Increasing environmental issues promotes the development of new packaging designs which are environment friendly as they use -sustainable raw materials and can be easily recycled.
Methanol is also known as wood alcohol or methyl alcohol. Renewable methanol is considered as the oldest form of methanol production. Usually, it is made from natural gas. Fermenting biomass is the alternative way of producing methanol.
The cochineal is an insect from Dactylopius coccus family, from these insects natural food color dyecarminis derived. The female insect is dried and then dye is extracted from dried insect as well as from eggs. This extract is further mixed with calcium or aluminum salts to use as dye. Carmine is primarily used as a colorant in foodand in lipsticks. Cochineal extract is being used as colorant since centuries, it has wide applications as natural colorant into food, textile, medicine and personal care products. The cochineal insect farming is done to grow the particular insects for red color dye. The origin of cochineal insect is seen in Peru and Mexico.
The insects are grown on specific type of cactus plant these insects grow on the moisture and nutrient contents of the cactus leaves. Insects are then collected and sun dried to produce extract. Dried cochineal, contains 17 % to 24% carminic acid, is carefully extracted in an acidic, aqueous, alcoholic solution to produce red, orange color dye.