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Fermentation Opens Up New Market Opportunities For Beverage Companies

October 12, 2018: 12:00 AM EST
Market researcher Mintel reports that the growth of fermented drinks is driven by strong demand for more healthful, natural and functional foods and beverages. Younger consumers especially are taking to fermenteds because of the digestive benefits of the probiotic content. But beverage makers who offer fermented drinks should also pay special attention to – and tout – their brands’ “unique taste,” not just their functionality. The sour and bitter flavors are being enhanced by combining with ingredients such as berries, citrus, turmeric, ginger, white tea, and hops. Among the better-known fermented drinks are: kombucha, sparkling kefir water with lemon and ginger, and switchel (water, cider vinegar, ginger, lemon and maple syrup). 
Rachel Arthur , "‘Unique taste sensations’: Fermented drinks inject new flavor into soft drinks sector", Beverage Daily.com, October 12, 2018, © William Reed Business Media Ltd
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