date:Dec 21, 2015
and textures conducive to masking nutritional ingredients. While this has been great for smoothie and shake developers, the challenges associated with functional ingredients (e.g., unwanted solubility, turbidity, taste and mouthfeel effects) have prevented functional innovation in certain beverage categories. But as technology evolves, doors are opening. In 2016, expect to see popular functional ingredients, such a protein, appearing in less-traditional formats (Protein water, anyone?).
Spannin