Food Business News - February 16, 2021 - 30

INGREDIENT TRENDS

Taking

CLEAN
LABEL
to the next level
Beverage innovators are moving beyond

N

othing artificial, free of allergens
and a short statement featuring
recognizable ingredients are the
attributes that have been the drivers
of the clean label trend. But when it
comes to beverages, clean is evolving to
include the removal of characterizing,
albeit sometimes undesirable, components, such as the alcohol in wine, the
lactose in milk and even the sugar in
juice. Clean label beverage innovation
also is about using ingredients associated with cleaning the body and cleaning
the planet and using technologies that
assist with food safety and reduce food
waste by lengthening shelf life while
keeping preservatives out.
Springfield, Ill.-based Brandt, a
global agronomic research and product
development company, has partnered
with Hello Beverages LLC, Chicago, a
manufacturer of enhanced functional
waters, to produce a new concept in
beverage development. Together the
companies will introduce hellowater defense, which is based on a new patented
technology called CYTO Plus that supports immunity and toxin elimination.
The ingredient technology from
Brandt accelerates the elimination
of toxins from the body, according to
the company. It appears on ingredient statements as: CYTO+ Technology
30

Food Business News

(ammonium bicarbonate, riboflavin 5
phosphate and riboflavin). The beverage
comes in 16-oz bottles with water as the
first ingredient. It is sweetened with
stevia and includes natural flavors, all
for zero calories.
" We could have gone the typical

'... inherently
functional foods and
drinks are typically
seen as clean and
closer to " whole
food. " '
Source: Hartman Group

route in creating an immunity beverage by adding core vitamins and minerals to help boost health, but we knew
we needed to deliver a breakthrough
product that had true protection, " said
Tom Bushkie, co-founder and chief
executive officer of Hello Beverages.
" With this technology, we are taking
'clean' to a whole new level. "

BLUE STRIPES URBAN

shorter ingredient statements

Better Juice Ltd., Rehovot, Israel,
developed patent-pending enzymatic
technology to reduce the load of simple
sugars in juice. It uses natural ingredients to convert monosaccharides
and disaccharides (fructose, glucose
and sucrose) into prebiotic and other
non-digestible fibers and sugars, while
preserving the flavor and inherent vitamins and other nutrients in the fruits,
according to the company. In other
words, the technology cleans up the
carbohydrates in juice.
" This natural, non-fermentative
process occurs without adding or removing ingredients, " said Eran Blachinsky, founder and CEO of Better Juice. " It
also will not alter the flavor or aroma of
the juice. While the process does slightly reduce the sweetness of the juice, it
actually brings out more of the fruit
flavor, making for a better-tasting juice
product overall. "
Better Juice uses a solution that
involves a pass-through step in the
juice-making process, allowing the
product to be marketed at a price
point comparable to other premium
juice products, the company said. The
technology may reduce up to 80%
of the inherent sugar in juice into
non-digestible carbohydrates (prebiotic
dietary fibers and other non-digestible
February 16, 2021



Food Business News - February 16, 2021

Table of Contents for the Digital Edition of Food Business News - February 16, 2021

Food Business News - February 16, 2021 - 1
Food Business News - February 16, 2021 - 1
Food Business News - February 16, 2021 - 2
Food Business News - February 16, 2021 - 3
Food Business News - February 16, 2021 - 4
Food Business News - February 16, 2021 - 5
Food Business News - February 16, 2021 - 6
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