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trend lab: Formulate for the FUTURE
Merge visionary foresight with scientific excellence to pioneer the next wave of market-leading products. Dive into our expert-led reports and explorations, where we dissect breakthrough trends and the consumer insights driving their success. Our formulation experts guide you through the crucial ingredients and innovative formulation strategies needed to turn these insights into successful products.
Join us at the Howtian LLC Trend Lab, where we go Beyond Ingredients to deliver not just solutions, but innovation for tomorrow’s consumers.
Matcha Mania: From Traditional Tea to Trendsetting Treats
Matcha has captured the interest of health-conscious consumers worldwide, thanks to its natural origins, flavorful taste and unique health benefits. By capitalizing on the matcha trend, businesses can tap into a growing market and offer innovative, health-conscious products that meet consumer demand.
Rising to the Challenge: The Secret to Successful Sugar Reduction in Baking
Achieving the perfect balance of sweetness, texture, and structural integrity requires a nuanced approach that traditional sugar alternatives often struggle to fulfill. However, we’re now seeing manufacturers rise to the challenge and close the sugar reduction gap in baking.
Hydration Migration: The Leap From Gatorade to Electrolyte Stick Packs
The emergence of stick packs in the hydration category is driven by consumer demand for convenience, functionality, sustainability, and “better-for you” options. The future of hydration beverages shows no signs of slowing, catering to diverse lifestyles and preferences while promoting overall health and wellness.
Reducing Sugar While Adding Bulk for Baked Goods, Desserts, and Confections
Effective sugar reduction in a formula with sugar substitutes like stevia, monk fruit, erythritol and allulose is not only about replacing the sweetness of sugar, but also replacing its bulk. This is particularly important for applications such as baked goods, desserts, and confections where the product’s size would be considerably smaller without the addition of bulking ingredients and bulking agents.
Monk Fruit: How to Formulate With This Popular Natural Sweetener
Monk fruit, also known as Siraitia grosvenorii or Lo Han Guo, is a natural high-potency sweetener that is 100 – 250 times as sweet as sugar. It’s an ingredient commonly used by food & beverage product manufacturers for sugar reduction and replacement. When developing a product formulation with monk fruit extract, there are important considerations for formulators to keep in mind.
Isomalto-Oligosaccharide (IMO) for Sugar Reduction in Bars
Substituting sugar in a bar is much more complicated than substituting sugar in a beverage. A hurdle when reformulating a bar is the need to maintain a 100% formula. One change in an ingredient’s percentage necessitates a need to change the percentage of the other ingredients in the formula.
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