The Evolution of Food & Beverage Trends

With a greater emphasis on health, consumers’ evolving tastes and preferences for beverages are reshaping beverage supply chains. An increasing desire for reduced alcohol content, natural ingredients, sugar-free or vitamin-rich drinks has been witnessed.

The Evolution of Food & Beverage Trends

Image Credit: Formulaction 

Consumers are looking for healthy, tasty alternatives such as alcohol-free beer, fruity drinks, protein shakes and soft drinks. Considering all of these demands, the beverage industry is still faced with a considerable amount of challenges in the formulation of drinks. 

Consequently, beverage companies must meet the demands of an evolving consumer-led industry while quickly adapting to consumer habits, enhancing the quality and homogeneity of popular, in-demand beverages.

Thus, beverage companies are compelled to assess and innovate their process from beginning to end, from bottling to consumer. 

Tackling Beverage Stability by Measuring Ring Formation

Formulaction offers solutions and products that can assist companies, allowing them to achieve the best quality. In particular, the company provides solutions to develop, optimize and manage the homogeneity, stability, and shelf-life of drinks and beverages.

One of the benefits includes improved evaluation of alternative weighting agent alternatives to stabilize flavored emulsions. Finished beverages, including fruit juices, are produced by diluting concentrated beverage emulsions with weighting agents like brominated vegetable oil (BVO), resulting in extremely unstable dilutions. 

Weighting agents aim to prevent the deterioration of the final beverage, which can exhibit a ‘ring formation’ around the beverage container’s neck also known as creaming. The challenge of detecting the ring formation is the time scale as beverage should be ring-free for up to 6 months

Ring formation is a telling factor of a beverage’s emulsion stability and detecting this defect can be extremely time-consuming. Formulaction offers a method to rapidly evaluate the efficiency of a alternative weighting agent and find the most advantageous concentration that curbs deterioration and ring formation.

This article focuses on the evaluation of vegetable oil as a healthier weighting agent, which produced a final ring size comparable to BVO (the weighting agent presently used in production), making it an effective and suitable alternative.

The results achieved, taking measurements with Turbiscan SMLS technology, delivers a solution in stabilizing beverages. The technique proposed by Formulaction facilitates a reduction in the time required to assess shelf life and phenomena by months (up to 200x faster than standard methods).

Employing Non-Invasive Technology to Assess Beverage Shelf Life

Formulaction is supporting the precise determination of shelf-life, especially within the booming market of THC-infused beverages. The shelf-life of these beverages is vulnerable to oil destabilization, which can influence the potency of aging THC-infused drinks.

Formulaction’s method was utilized to conduct long-term monitoring of THC-infused beverage stability. This pioneering method extends the possibility of evaluating THC-infused beverages, thus eliminating errors or inconsistencies from conventional invasive measurement procedures. 

Fundamentally, these studies evaluated volume fraction kinetics and quantified destabilization of THC-infused beverages, which across a diverse set of temperatures and concentrations supplied evidence of the high stability of samples.

Optimizing the Clarification Process of Wine, Soft Drinks and Beer

Determining the content of beverages like wine and beer is also critical for ensuring quality production. In collaboration with the French Institute of Wine Research, Formulaction carried out a comparative assessment of the efficiency of two vegetal proteins used to clarify red wine.

These fining agents are vital in the promotion of particle sedimentation, which reduces the number of filtration cycles required to achieve a wine’s desired stability and brightness.

The study established the optimal vegetable protein and concentration for wine fining utilizing Turbiscan technology. The quantification of migration rates and distinguishing sediment layer height faciliates flocculation and sedimentation steps prior the filtration of the wine.

This non-invasive assessment of protein efficiency for clarification holds good promise for the producers of high-quality wines, demonstrating that a medium concentration fining agent triggers sedimentation sooner, and the sediment layer thickness can be compared to that of a high concentration agent. 

In relation to soft drinks, Formulaction works with both concentrated and diluted samples. One of the main issues for soft drink formulation is the availability of ‘stabilizers’ for food grade drinks.

Two primary stabilizers, including Arabic gum, are naturally occurring, and as a result, composition is reliant on harvest quality and weather. As innovation advances, alternatives are under consideration, though these have yet to meet the capacities of the gum.

Formulaction is striving to address these challenges using state-of-the-art technology and research methods. Enhanced development of beverage clarification is not limited to wine and soft drinks.

Utilizing Turbiscan technology, Formulaction carried out experiments to contrast the effects of temperature on the rate of wort clarification that is crucial to the beer-making process. Heat enables the coagulation of impurities on the wort, a sweet liquid from malt.

The experiments supported the joint relationship between greater temperatures and increased rate of clarification, a vital step in establishing the sediment formation speed in beer. 

Formulaction can best assist beverage companies through their pioneering research that assisted the development of appropriate methods and technologies to tackle the complex, mercurial nature of the beverage industry.

Turbiscan is a key asset for scientists in beverage research as it saves time, especially for ring formation; traditional visual methods can take up to six months. However, with Turbiscan, the time is reduced to just twelve hours which improves process efficiency significantly. 

These studies answer the practical questions of clarification and stability challenges that beverage companies are faced with today, thereby ensuring high quality drink manufacture that caters to a broad range of customer needs and preferences.

From stabilizing beverage emulsions to preventing ring formation and assessing protein efficiency for wine clarification, to evaluating temperature in the beer-making process and identifying the shelf life of THC-infused drinks, Formulaction leads the line on invention, innovation and meeting consumer demands.


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This information has been sourced, reviewed and adapted from materials provided by Formulaction.

For more information on this source, please visit Formulaction.


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