Culinology - September 2011 - (Page 10)

NEWS Bringing down the beverage calorie count naturally As consumers examine the number of calories in beverages, it may be expected they will gravitate toward choices with fewer calories. Yet it is easier to reduce the calories in some beverage categories than in others, said Gary Hemphill, managing director for the Beverage Marketing Corp. (BMC), New York, a market research firm. “Diet segments and low-calorie segments of categories have been available for a very long time,” Mr. Hemphill said. “There are more low-calorie sweetener alternatives today, which allow companies to formulate better-tasting, lowcalorie products. I think there is still a ways to go.” Mr. Hemphill said there is a growing need for an all-natural, no-calorie or low-calorie sweetener for use in carbonated soft drinks. According to BMC, the diet beverage segment had 31% share of the soft drink market in 2010, up from 26% in 2000. But Mr. Hemphill said consumers don’t perceive many current “diet” products on the market to be as natural as they would like. He said stevia sweeteners, one possible solution, have proven less successful in carbonated soft drinks formulations than they have in enhanced waters. Products using stevia include PepsiCo’s SoBe waters and some varieties of Coca-Cola’s Odwalla juice. Monk fruit is another potential all-natural sweetener. FlatBelly Protein Shake, a whey protein drink of Maverick Brands, Palo Alto, Calif., uses a brand distributed by New Zealand-based BioVittoria. In the future, Mr. Hemphill said, the low-calorie market will grow at a rate in excess of the overall market and gain share. “Innovation in the years ahead will allow companies to give consumers great-tasting low-calorie beverages,” he said. “The focus for that will be natural sweeteners.” 10 I CULINOLOGY I SEPTEMBER 2011 http://www.GPIglobal.com

Table of Contents for the Digital Edition of Culinology - September 2011

Culinology - September 2011
PRESIDENT’S LETTER - Seasons in transition
UPCOMING EVENTS
NEWS - What’s hot in condiments and sauces?
NEWS - Bringing down the beverage calorie count naturally
Scarborough’s fare
COOKING OILS - Cooking oils evolution
Frito-Lay’s culinary insights
FLAVOR TRENDS - Discovering new Asian infl uences
PETITS FOURS

Culinology - September 2011

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