Hydration innovation on the rise

KANSAS CITY — With consumers continuing to emphasize the role of food and beverage choices in health and wellness, the hydration category has become a hotspot for innovation.

Increased demand for hydration solutions has helped expand the global electrolyte hydration drinks market to a $35.2 billion valuation in 2023, with a growth forecast of $58.97 billion by 2032, according to Precedence Research. Innovations like Gatorlyte from PepsiCo, Inc. have been able to capitalize on the growing consumer demand, garnering a place among Circana’s top 10 new product pacesetters of 2023. The company also debuted Gatorade Water, an electrolyte-infused alkaline water beverage, in March of this year.

“Consumers are becoming increasingly aware of the holistic health benefits of being fully hydrated,” said Alex Beckett, global food and drink analyst at market researcher Mintel. “Demand for electrolyte drinks will be driven by more frequent heatwaves, the ageing population and also incidents of water toxicity — excessive consumption of water.”

Within the category, manufacturers are exploring a variety of formats and formulations to capture differing consumer needs and desires. Drink mixes have become a particularly popular format due to their convenience and sustainability benefits. For instance, Coca-Cola Co. brand BodyArmor developed its first hydration single-serve powder sticks with Flash I.V. Hydration Boosters.

“It seems like a lot more people are consuming electrolyte mixes,” said Matthew Peterson, co-founder and chief executive officer of Smootch. “They are more portable, easier to buy in bulk from the store … and personally I see a lot of people adding it as part of their morning routine. There are a lot of tailored solutions catering to all kinds of niches and use cases with the powders.”

Companies like GoHydrate have narrowed their focus on clean label hydration innovations, targeting consumers seeking healthier alternatives to sugary or salty mainstream products, said Michael F. Rosinus, co-founder and CEO of GoHydrate. The brand’s mixes feature a zero sugar, low sodium formulation with 40% of the recommended daily value of vitamin D per serving.

 “The drink mix format allows GoHydrate to create a specialized formula that we call Instant Hydration Technology,” Rosinus said. “When you mix GoHydrate in water, the solution is designed so that the electrolytes pass instantly into your blood stream, no digesting process needed.”

Vienna, Austria-based waterdrop developed a dissolvable cube format to serve as a sustainable source of convenient hydration in 2016. The company’s flagship product, Microdrink, was designed as a functional water flavoring mix, but waterdrop has since expanded into the electrolyte hydration space with Microlyte.

“We developed a first-of-its-kind dissolvable cube that transforms plain water into delicious, vitamin-enhanced drinks,” said Martin Donald Murray, founder and CEO of waterdrop. “Its portable format was intentionally designed for consumer ease — the cube does not require any stirring, fits in every bottle and dissolves perfectly on its own. This design is dually crucial to fulfilling our mission of creating more sustainable solutions to the ever-growing quantity of plastic bottles and cans used in the beverage industry.”

The company has launched a caffeinated version of its cube format in response to growing consumer interest in functional benefits and energizing infusions within the category.

“Trends emphasizing energy enhancement and rapid rehydration are significantly shaping the rehydration product landscape,” Murray said. “Consumers are increasingly seeking products that not only replenish fluids but also provide quick energy boosts and efficient rehydration, especially in today’s fast-paced lifestyle.”

Hydration beverage maker Smootch has merged an emphasis on sustainability with a unique ingredient formulation. The company created a line of hydration beverages that combines oat-based water produced using regenerative agriculture techniques with electrolytes and organic juices after diverting from its initial oat milk concept in 2019.

“We refer to our drink as an ‘active lifestyle drink’ in contrast to a strict sports drink,” Peterson said. “Regenerative oats for energy, sea salt and potassium in the proper ratio and amount, and flavored with fruit juices, it’s engineered for everyday performance with the highest quality ingredients.”

Source link

Visited 1 times, 1 visit(s) today

Related Article

9 Cooking Mistakes That Could Turn Your Meal Into a Health Hazard

You’ve heard the saying if you want a truly healthy meal, make it yourself. But that’s not always the case. While you have control over the quality of ingredients and how much seasoning you use when preparing food at home, you can fall prey to a major cooking faux pas that turns your nutritious dish

Eating more flavonoids may slow aging and boost brain health, study finds

New research suggests a simple dietary change—boosting flavonoid-rich foods—can help older adults stay stronger, sharper, and more resilient as they age. Study: Associations between flavonoid-rich food and flavonoid intakes and incident unhealthy aging outcomes in older U.S. males and females. Image Credit: DIVA.photo / Shutterstock In a recent study published in The American Journal of Clinical Nutrition,

9 Hong Kong eateries have been newly listed as Michelin Guide recommended venues

As of August 2024, the Michelin Guide Hong Kong has been adding new recommended restaurants from Hong Kong and Macau to its website and app every second Wednesday of every other month – and they’ve just unveiled nine new dining venues. Photograph: Cherry Chan This month’s newly recognised additions include intimate restaurant Ankôma, which creates

15 Best High-Protein Meals To Lose Belly Fat — Eat This Not That

Having a trim tummy does more than make you look and feel good–it can improve your overall well-being. Extra pounds around the midsection is especially harmful because an expanding waist-line could be a sign of visceral fat, which is linked to a higher risk of cancer, diabetes, dementia and cardiovascular disease, according to Harvard Medical

人氣Gelato Messina插旗山頂!獨家糖蔥餅口味/兩大姊妹品牌同步登場 | U Food

來自澳洲的人氣雪糕品牌Gelato「Messina」近日插旗山頂開設第二間分店,將提供40款口味雪糕,包括山頂分店獨家糖蔥餅口味Gelato,以芝麻椰絲椰子意式雪糕配麥芽糖蔥,充滿香港特色!另外兩大姊妹品牌:懷舊美式烘焙店「Butter」以及紐約風薄餅「Peak Pizza」亦同步登場,即睇詳情: 「Messina」堅持不使用預製雪糕基底或添加配料,全部材料由零開始打造。品牌飼養乳牛採集鮮奶、開設自家士多啤梨及榛子農場,由雪糕基底以至曲奇、朱古力布朗尼、果醬等配料,都一律自家製作。店內陳列了 40 款口味,包括 30 款經典口味、5 款香港獨家口味以及 5 款每周輪流推出的特別口味,每球意式雪糕由$45起。山頂獨家口味靈感來自無數港人的童年回憶:糖蔥餅,以芝麻椰絲椰子意式雪糕配麥芽糖蔥,充滿港式懷舊風情。 Gelato Messina每星期更新一次限定口味,每款口味將於專頁帖文發佈起計供應七天,如於星期三公佈新口味登場,將會供應至下星期二晚,並全部限量發售,售完即止,大家記得要把握機會試心水口味! 人氣懷舊美式烘焙店「Butter」亦進駐山頂,必試甘筍蛋糕、三重朱古力蛋糕及紅絲絨蛋糕等熱門產品,款款造型精緻打卡。 「Peak Pizza」主打紐約風薄餅提供$28起的件裝薄餅和$208起的整個薄餅,更可加$18享用無限量任添汽水! Messina山頂店 地址:山頂廣場地下G08號舖 營業時間:每日下午 12 時至下午 8 時    Butter山頂店 地址:山頂廣場地下G08號舖 營業時間:每日下午12時至下午7時    Peak Pizza山頂店 地址:山頂廣場地下G08號舖 營業時間:每日下午12時至下午7時      同場加映:【開箱速遞】最新影片 ↓【請您飲】日照夜霧蘋果玉桂蜂蜜酒200支😋!↓ 《社群》請您食酒店雙人自助餐! Source link

LI Cares Employees Teach Healthy Eating On A Budget

LONG ISLAND, NY — Two women at Long Island Cares have made it their mission to teach people that eating healthy, nutritional meals on a budget is possible. Samantha Somers and Laura Simmons work in Long Island Cares’s Network Relations department and have been dubbed “behind-the-scenes champions” of the food bank. Their department works with

Coca-Cola taps into prebiotic soda category

ATLANTA — The Coca-Cola Co. has entered the prebiotic soda beverage category with the launch of Simply Pop under its Simply brand. Simply Pop, the company said, is a “fruit-forward” line of beverages that is formulated with 25% to 30% fruit juice from concentrate, 6 grams of prebiotic fiber, vitamin C and zinc. The line also

出前一丁1款經典口味停售引熱議!網民客服問真相換來無奈回覆 | U Food

停售|出前一丁|即食麵一直是香港人生活中不可或缺的快速美食選擇,而日清出前一丁公仔麵更深受各年齡層的喜愛。無論日常自己在家煮還是出外餐廳都會選用出前一丁麵,出前一丁始終是港人首選。除了經典口味外,日清食品更是推出多款香港獨有的特色口味,滿足不同食客的需求和口味偏好。近日有網民發現出前一丁的一款人氣口味已經停售,引來不少網民熱烈討論,紛紛表達對品牌停售決定的疑惑。究竟是哪款口味引起了如此大的關注? 出前一丁停售|經典口味停售!官方回覆引網民熱議 出前一丁公仔麵擁有多款美味口味,近期卻有網民發現其中一款經典口味已經停售。隨後,該網民在社交媒體群組「香港即食麵/杯麵分享群組」上向日清公司查詢,並分享了客服的回覆,樓主對這個回覆感到無奈,並引發了網上熱烈討論。據記者查閱資料,出前一丁並非首次無預警停售某些口味。過去也曾有如神戶照燒牛肉風味、極辛豬骨風味及肉絲味等多款口味被停售。即按下圖了今次解停售口味及客服回覆。 出前一丁停售|出前一丁包裝口味 記者查閱官方資料後發現,「微辛咖喱味」已停售。目前僅剩下17款可選擇的口味,這些口味分為日本當地系列、經典系列和全辛滋味系列。除了廣為人知的經典口味,如麻油、雞蓉、海鮮和五香牛肉外,還有一些創新口味值得一試,例如:柚子胡椒豬骨湯、黑蒜油豬骨湯、韓辛以及辛辣XO醬海鮮等特色口味,即按下圖了解現時包裝口味。 出前一丁停售|網民 : 青咖喱同咖喱係兩回事 帖文引起不少網民紛紛留言表示對消失了的口味感到不捨「一煮就全屋都好香」、「青咖喱同咖喱係兩回事」、「以前隻肉絲好好食,都突然被消失。」、「青咖喱就青咖哩,取代唔到原本咖哩味」。   資料及圖片來源:香港即食麵/杯麵分享群組、出前一丁 同場加映:消委會即食麵|逾9成驗出潛在致癌物 全部超每餐鈉攝取上限/附高分名單 消委會在不同零售店搜集的19款預先包裝即食麵樣本,包括14款油炸和5款非油炸樣本,其中4款為撈麵或拌麵。 以1個即食麵及其隨附的調味品和其他配料為1份計,售價由$2.2至$33.5不等。 測試項目包括營養素、食用安全、麵餅品質等,並各自測試麵餅及其隨附的調味品及配料,以及其他提供不同部分的營養及食用安全資料。 結果顯示有7款樣本的總評獲4分或以上,當中包括售價較高及較低的樣本,反映平價即食麵也有較健康的選擇。   消委會即食麵|全部樣本鈉含量超過成人每餐上限 世衞建議成人每日應攝取少於2,000毫克鈉,1餐鈉上限為667毫克。測試發現所有樣本食用1整份(連湯/汁帶麵),所攝入的鈉含量,均高於每餐建議上限,由1,509毫克至2,477毫克不等。   功德林最高鈉 KIKI最低鈉仍佔上限7成半 有9款更高於成人每日建議攝入上限,最高鈉為「功德林 一品全素麵(香菇野菜)」,而最低鈉為「KIKI 蔥油拌麵 」,亦有1,509毫克鈉,佔每日上限7成半。 9款麵餅屬高鈉 油炸麵樣本鈉含量差距大,由每100克含16.5毫克至1,300毫克不等,平均含566毫克鈉;而5款非油炸麵每100克含723毫克至904毫克鈉不等,平均有783毫克,全都屬高鈉。以下9款樣本的麵餅屬高鈉: 消委會即食麵|近9成驗出潛在致癌物3-MCPD及環氧丙醇 今次消委會驗出近9成樣本含潛在致癌物3-MCPD及環氧丙醇。 製作油炸即食麵麵餅及調味品的過程通常需要高溫加熱和使用精煉油脂,這可能產生氯丙二醇脂肪酸酯(3-MCPDE)。在體內,3-MCPDE會釋放出3-氯-1,2-丙二醇(3-MCPD),這被國際癌症研究機構(IARC)列為「或可能令人類患癌」的第2B組物質。根據歐盟規例,棕櫚油中的3-MCPD及其脂肪酸酯總和的上限(以3-MCPD表示)為每公斤2,500微克。 另外,精煉油脂的加工過程還可能產生另一種污染物,即縮水甘油脂肪酸酯(GE)。這種物質在人體消化過程中會分解,釋放出對實驗動物具有基因毒性和致癌性的環氧丙醇。IARC將其列為第2A組物質,即「可能令人類患癌」。歐盟為一般食用植物油訂定的GE上限(以環氧丙醇表示)為每公斤1,000微克。動物研究顯示攝入環氧丙醇可對神經、泌尿和生殖系統產生毒性影響。 目前,香港和歐盟尚未訂定即食麵及其調味品中3-MCPD和環氧丙醇的檢測上限。 媽咪檢出最高3-MCPD 每份油炸即食麵樣本的3-MCPD含量介於11微克至54微克之間,最高3-MCPD含量的樣本為「媽咪 胡椒湯麵」。 而非油炸即食麵樣本則在檢測中沒有檢出至37微克,最高3-MCPD含量的樣本為「百勝廚 新加坡叻沙拉麵」。   功德林、Meadows 調味品3-MCPD含量超歐盟標準 雖然每份樣本的食用份量較少,因此攝入這些污染物的量不會太大,但有些樣本的調味品檢測結果非常高。其中,檢測到3-MCPD含量最高的2款樣本的非粉狀調味品,分別是「功德林 一品全素麵(香菇野菜)」及「Meadows 冬陰功味即食麵」 均檢出每公斤3,100微克,高於歐盟為棕櫚油訂定的每公斤2,500微克的上限。 媽咪檢出最高環氧丙醇 3款超歐盟標準 以及檢測到環氧丙醇含量最高的3款樣本的非粉狀調味品都含有棕櫚油,其檢測結果明顯超過了歐盟對棕櫚油和植物油相關上限的設定。 「功德林 一品全素麵(香菇野菜)」、「Meadows 冬陰功味即食麵」、「媽咪 胡椒湯麵」的調味品分別驗出每公斤1,500微克、3,800微克和5,111微克的環氧丙醇濃度,均高於歐盟植物油訂定上限(每公斤1,000微克)。 以每食用分量計算,油炸即食麵樣本的環氧丙醇含量範圍為7微克至96微克,非油炸即食麵樣本則在檢測中沒有檢出至33微克。   僅好食樂、過海製麵所無檢出3-MCPD和環氧丙醇

15 Worst Breakfast Foods That Spike Your Blood Sugar

Diabetes is a serious condition that affects over 38 million Americans, according to the Centers for Disease Control and Prevention. When not managed, major health problems like heart disease, blindness, kidney failure, and more can happen. Currently, diabetes is the ninth leading cause of death, per the World Health Organization and there are four main

Oatmeal Vs Eggs: What’s The Healthier Breakfast?

Vladislav Noseek/Shutterstock Eating healthy means starting your day right with a nutritious breakfast. Oatmeal and eggs are two of the most common breakfast foods and are touted for their health benefits. But which is better for you? We turned to Angel Luk, a Registered Dietitian, to uncover the

Healthy cooking methods demystified – Baylor College of Medicine Blog Network

If you’re looking to make healthier meals, how you cook your food matters as much as what you decide to cook. A Baylor College of Medicine nutrition expert reviews some of the most commonly cooked foods and gives tips on what techniques to avoid in the kitchen. “Awareness of ingredients used in cooking helps maintain

15 Best & Worst Fast-Food Breakfast Sandwiches, According to a Dietitian

When you’re in the mood for a breakfast sandwich and don’t feel like making one, or you’re pressed for time, hitting the drive-thru is a convenient way to grab a quick meal. It’s tasty, easy and inexpensive. But there’s a major downside–it’s not healthy. Fast food is notoriously known for its worrisome ingredients that are

London’s Michelin-starred St. John restaurant is coming to Hong Kong for a pop-up dinner this March

Following their successful partnership in London last year, two of Britain’s finest food institutions, Fortnum & Mason and Michelin-starred London restaurant St. John, are joining forces once again for a time-limited residency – this time in Hong Kong! Combining Fortnum & Mason’s timeless elegance and St. John’s legendary nose-to-tail dining, this collab is going to be a feast

The Blue Zone People’s Healthy Eating Pattern That Makes You Long

JAKARTA – People living in the Blue Zone area are known to have a long life, even many of whom live more than 100 years. Research conducted by National Geographic and the National Institute on Aging reveals that in five locations in the world, the centenian population (people over 100 years old) is very high.

5 healthy fast-food breakfast offerings

Fast-food breakfast options come in handy for a rushed, hectic morning. Breakfast is often called the most important meal of the day, but the meal is often overlooked when there isn’t enough time to spare. Cooking a wholesome, filling breakfast every day is easier than done, and turning to fast-food breakfast options is quick and

Healthy recipes, home cooking a focus of Sen. Marsha Blackburn, MAHA supporter

As the Make America Healthy Again movement gains new supporters every day, Sen. Marsha Blackburn, R-Tenn., said she’s always been on board to make Americans healthier. Sen. Blackburn told Fox News Digital in an interview, “I have long said you are what you eat,” she told Fox News Digital. (See the video at the top

Yogurt has unexpected benefit: cancer prevention

A new study published on Feb. 12 says that eating yogurt could do more than just provide a delicious breakfast or snack – it could prevent colon cancer.  In the study, which was published in the journal “Gut Biomes,” doctors and scientists from Mass General Brigham examined two studies of more than 150,000 people who

2020年最令人垂涎的美食故事推薦:亞洲水果奶油蛋糕、能預防感冒的土耳其國民奶茶、巴勒斯坦美食 | Tatler Asia

Above 鄉村手工黑巧克力。 (Photo: Getty) 你不可不知的巧克力二三事刻意選在情人節前夕出刊,紐約時報(NYT)的Melissa Clark遇上巧克力就瘋狂,自然也熱愛從選豆到成品(Bin-to-Bar)、強調生產倫理的巧克力。你也愛之巧克力嗎?別忘了前往Tatler Dining,閱讀Natasha Tang整理的香港最佳Bean-to-Bar巧克力製造商。 懷舊亞洲水果奶油蛋糕亞洲孩子有誰沒吃過像這樣的生日蛋糕嗎?東方飲食文化的代表「亞洲水果奶油蛋糕」風潮再起,Patricia Kelly Yeo在Eater上撰文,分析這款隨處可見(又不會太甜)的糕點為何乘載這麼多意涵,儼然成為我們自身的懷舊代表。 有助預防感冒的土耳其國民奶茶正風靡世界寒冷的冬天裡經常渴望來杯暖呼呼的飲品,Life and Thyme的Michael Butterworth介紹了來自土耳其的國民奶茶「Salep」,這款含有違禁成分,奶香濃郁、盈滿肉桂香氣的冬季熱飲,已在海外迅速竄紅。 巴勒斯坦美食崛起Ligaya Mishan是我們最愛的美食作家之一,她在紐約時報探討敏感的飲食議題,觀察言之成理又思慮縝密,每每能點出關鍵問題,筆下對於「Dagga」(一種色彩鮮艷的熱沙拉,生辣椒搗碎後佐以番茄和蒔蘿)和「Mussakhan」(雞肉抹上鹽膚木粉後與金黃大蒜一起烘烤,端上桌時,以烤餅(Taboon)沾著辛香料與肉汁一起食用)等異國美食的描述亦勾人心弦。 且聽美酒評論家與侍酒師探討頂級酒水服務的藝術少了品酒家的知識與熱忱,有時真會迷失在餐廳的酒單裡。洛杉磯時報(LA Times)餐廳評論家Bill Addison和侍酒師Kae Whelan,十分樂意協助用餐客人破解酒單密碼、找到喜歡的酒。下次外出用餐前,別忘了先好好拜讀一番。 Source link

0
Would love your thoughts, please comment.x
()
x