Managing director for Stur Drinks Europe, Phil Annett, comments on the burgeoning water enhancer category.

Protein from algae is one of the newest forms of protein being used in food and drink and can be used in juices, cookies, bread, cereals, and chocolate. Sofia Mendonca of Allma Microalgae spoke recently about this emerging ingredient to Claire Phoenix at Health Ingredients Europe in Amsterdam.

The algae market is apparently increasing substantially, particularly for those looking for a healthy diet and the company has recently developed Chlorella clusters for use in cereals.

More expensive than soy and whey protein, algae protein is richer in terms of amino acids but this form of protein has added value in the form of micronutrients and today many people keen to focus on their health are happy to pay.

Michael Hiron, head of dairy and lifestyle ingredients with Volac, speaks out on protein fortified foods and the development of new convenience foods: drinks, bars, snacks, etc.

Healthy snacking is evidenced with the company’s development of the high protein  ProCrisp concept, and some customers are looking for developing it into cereals and savoury snacks.

Michael sees balancing indulgent foods with healthy foods is the way forward. The company has a new campaign based on ‘cradle to grave’ – looking at the role that protein plays throughout your life.

Volac produces whey protein concentrates and whey protein isolates – and has benefited from the rise in sports nutrition, which came about 7 or 8 years ago. Today there are companies combining different sorts of proteins – from pea protein to soy protein, whey protein and algal protein – giving a more rounded product for everyday consumers.

As Michael says: “Ready to drink and ready to eat convenience foods with protein are a major growth area, but powder products in this sector will always have a place, based on price”.

Michela Vallalta director of consumer intelligence with Tetra Pak speaks about shopping alongside the consumer in emerging markets. Claire Phoenix questions her regarding urbanization and the growth of the convenience store, e-commerce and how the appearance of a carton is becoming yet more critical for online sales.

Older consumers need a package that is age friendly – one that is easy to open without help – and Tetra Pak are looking at formats and closures with this in mind.

Other areas of interest are: Consumer occasions requiring instant gratification – “Make my life work” and products meeting individual consumer needs, eg “Make my life meaningful”.

Additionally messages on pack are becoming even more important when it comes to recycling – as the consumer becomes more informed regarding carbon footprint and sustainability.

At Hi Europe, PureCircle UK vice president Sue Bancroft talked to Claire Phoenix about the rise in use of stevia in drinks – giving both a 30% calorie reduction and a mid calorie option. The discussion covers Pepsi Light and Pepsi Next, Coca-Cola Life Shloer light, San Benedetto’s Belté ready to drink tea, and Nestea ready to drink tea.

In condiments, sauces, table top sweeteners there is also exciting growth in use of stevia, including Heinz tomato ketchup.

She talks about stevia’s synergy with sugar, which is essential as most consumers are not prepared to sacrifice taste.

Sue also talks about a new development for the dairy category - ‘SIGMA D’ designed for spoonable yogurts and frozen yogurts with a calorie count that is suitable for every day consumption thanks to the inclusion of PureCircle Stevia.

Thomas Schmidt, marketing director of Beneo speaks out on the rising obesity crisis and how products such as a Palatinose can help manufacturers create products with a low Glycaemic Index along with offering other benefits such as being tooth friendly and low blood sugar levels thanks to the ability to provide reduced sugar content. Gluten free as a global trend is seeing double digit growth and fibre rich products too are gaining considerable ground. Beneo has developed cereal bars, chocolate lentils and offers rice starches to meet these needs. Claire Phoenix investigates.

In a recent visit to the Tetra Pak plant at Modena, Italy, Claire Phoenix spoke with Fabio Thomazelli, responsible for closure openings, on one and two step closures, tailoring cartons to consumer needs and how products produced using HPP can be stored successfully in cartons.

At FoodMattersLive, Claire Phoenix talked to Frank Boltman, about the challenges of launching into the deli and lunchbox sector with his Thanks for Franks super duper high quality flapjacks, made using only top quality and top price premium ingredients. Frank’s flap jacks include all natural ingredients, but one is not listed on the label – as each one is ‘made with love’.

Richard Paterson owner of Hoopo Healthy Snacks Ltd, based in Lewes, Essex, talks to Claire Phoenix about the launch of low salt Hoopo snacks in four variants. He was surprised by the level of interest received at the recent health and nutritional foods event in London, Food Matters Live.

Michael Costain, sales director with FoodMattersLive talks to Claire Phoenix about the inaugural event, underlining nutrition and health in food and beverages, held recently at ExCel, London.

At a press event held recently at the Tetra Pak plant in Modena, Italy, global product manager for environmental innovations Omer Emran, spoke to Claire Phoenix about the launch of the new bio-based Tetra Rex carton, scheduled for early 2015.

At FoodMattersLive, Claire Phoenix talked to Charles Michel, chef in residence University of Oxford at the CrossModal Research Laboratory in the Department of Experimental Psychology.. about how a new style of eating implements – a new shape of bowls and cutlery could help us to make physical contact with our food and so feel fuller more quickly.

Danny Abello of the UK's DDC Foods speaks out on the healthier way to snack with Hip Pops soya and potato sack.

With the slogan: ‘Guaranteed to take your taste buds to another level’, choices include cheese & onion: red onions blended with cheddar – with 11% fat content – over three times less than a standard crisp.

Other variants include: a sweet chill flavour with only 9% fat content; salt and black pepper with 10% and prawn cocktail flavour with just 8%,  as well as salt & vinegar and barbeque also with 9%.

At FoodMattersLive, Claire Phoenix talked to Suzannah Baker of London-based Ultra Beauty, about the latest developments in the Bella Berry Super Fruity Beauty drinks range – which are making collagen “yummy”.

At FoodMattersLive, Claire Phoenix talked to Honesty Foods founder Jonathan Middlemiss talks about Teasy green tea.

Teasy is a gently sparkling green tea drink, flavoured with either chamomile or peppermint tea and sweetened with grape juice.

It bridges the gap between traditional tea and soft drinks. Teasy contains more green tea (750mg green tea extract in the form of strong infusions), than any other soft drink, maximising its health credentials which include appetite suppression and an increased rate of fat-burning! To protect the ingredients, Teasy is packed in the Fusion alubottle from Rexam.

At FoodMattersLive in London, Claire Phoenix talked to Chosan founder Eliza Jones talks about Bouye andWonjo natural drinks.

Bouye is a natural energiser baobab drink containing, according to the brand’s website, ‘more calcium than milk, more iron than spinach’ and ‘more potassium than bananas’. Free from added sugar, the drink is said to replenish essential nutrients.

Wonjo is a natural hibiscus drink, which is available in Original, Fresh Root Ginger, Moroccan Mint, Warming Spices and Essex Apples flavours. The new soft drink can be consumed as a standalone beverage or as a mixer for alcoholic drinks.

Everything But The Cow was launched by Karen, Lisa and Louise who started making soya and fruit shakes in their kitchen in 2011. They started delivering their refreshing, fruity protein shakes into shops in July 2013 and they are now available throughout the UK.

“While taking a year off to travel in the Far East, India and Africa we noticed that local people drank soya, often blended with fruit after activity, work and sports – in effect they were using natural products as a protein recovery drink. When we returned to the UK, we began to blend drinks using soya and real fruit and juice in the kitchen as a boost after exercise and as a healthy snack. Looking for a ready-made alternative, we found there wasn't anything available, either in the UK or worldwide, and this is how Everything But The Cow was born."

At BrauBeviale, FoodBev Media’s Claire Phoenix interviewed Petainer group commercial strategy director Annemieke Hartman Jemmet.

Petainer is a specialist engineering and technology business, leading in the development, design and manufacture of PET containers.

The company’s purpose-built factories manufacture preforms and fully-blown containers – including refillable and ‘one-way’ PET bottles and containers. The product range extends from containers found on supermarket shelves to an innovative, recyclable family of ‘one way’ PET kegs and fittings for beer and other beverages. 

Hanovia global aftersales manager Diane White explains the company’s new PureLine UV disinfection range - specifically designed to provide chemical-free disinfection of water, syrups and brines in the food, beverage and brewing industries. The PureLine range includes standard models for almost any food and beverage processing application, including de-ozonation, as well as a performance model for the most stringent, disinfection applications.