Inside Drinks Magazine: Issue 7

In the latest issue we look at the gazpacho revolution set to take the UK by storm, investigate the growing popularity of raw vegetable and fruit drinks, take a look at high pressure processing and much more


Issue 7

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As consumers start to follow in the footsteps of the latest celebrity diets, raw vegetable and fruit juices are becoming more popular than ever. In the latest issue of Inside Drinks we take a look at how this growing niche is becoming a big business for some manufacturers.

Also, we ask if the new craze for on-the-go bottled Gazpacho drinks can carve out a niche in the market, explore how ginseng can make a name for itself in the industry and look at a new process of treating food, which uses high pressure to remove spoilage organisms while retaining the vitamins and nutrients.

Moreover, and investigate the drive for 'nature identical' ingredients, investigate the huge market potential presented by the 55+ age group, look at the future of the flavoured and functional waters category and ask industry experts how best to take advantage of the thriving tea market.

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In this issue

Drink Different
A gazpacho revolution is set to take the UK by storm as brands aim to turn the dish into a ready to drink (RTD) product. Inside Drinks take a look at this emerging trend.
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Ginseng Spirit
In an industry crowded with vodkas, whiskeys, gins and rums, how can a new spirit make its mark? We learn how Kamm & Sons is making ginseng a flavour of choice.
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The Art of Juicing
As consumers follow in the footsteps of celebrity diet specialists, raw vegetable and fruit juices are becoming more popular than ever. Inside Drinks looks at this growing niche for manufacturers.
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Under Pressure
A process called High Pressure Processing (HPP), which treats foods with high pressure to remove spoilage organisms while retaining the vitamins and nutrients, is behind a growing demand for raw juice products in the UK.
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Healthy Trends
The food and beverage industry are increasingly moving away from synthesised ingredients in favour of natural alternatives. Karin Nielsen, director of the ingredients division at Canadean, reports.
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The Forgotten Market
The over 55s consume a third of soft drinks in Western Europe, however they are largely ignored by marketers. Inside Drinks investigates how beverage manufacturers can effectively target this lucrative group.
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High Time for Tea
According to tea experts, the market for speciality tea is ready to explode. Inside Drinks asks tea experts Kevin Gascoyne and Maranda Barnes how best to take advantage of this thriving industry.
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Flavour Revolution
As flavoured and functional waters carve out a growing niche in the European market, new research from Canadean takes a look at the future of this category.
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Next issue preview

Coca Cola has set its sights on the home beverage markets after signing a ten year deal with Green Mountain Coffee Roasters (GMCR). We ask, in this health conscious climate, are consumers willing to invest in sugary beverages at home?

Also, we investigate the possible impact of proposed 'fat taxes' on the market for carbonated soft drinks, profile a new gourmet coffee company, look at how the traditional drink lassi is being brought to the consumer market and speak to Austrian wine growers about the industry.

Moreover, we take a look at craft brewers in the US and UK to discover what it takes to set up an independent brewery, look at how new laser technology is being used to keep water clean and look at how three innovative products are carving out a space for themselves in the drinks market.

The next issue will be out in May 2014.

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