BevNET article explores why yerba mate is the next great tea style
This past August, BevNET published Lukas Southard’s feature article, “Tangled up in brew: how yerba mate became the next great tea style.” For beverage formulators, brand strategists, and product developers navigating an evolving market, this piece offers a compelling look into how the ready-to-drink (RTD) iced tea category is undergoing
Use the search box on the side.
Archives
- Articles
- News
- uncategory
Incorporating fruit and vegetable powders into your products is more than just a trend – it’s a strategic move to meet g...
Herbal products and phytomedicines are derived from plants and used to maintain health, treat diseases and improve quali...
The human microbiome is composed of several types of microbes that colonize different niches of the human body, such as ...
Methylxanthines are a group of naturally occurring substances found in coffee, tea, guarana and chocolate for example. T...
Dr. Ana Quaglio, head of R&D at Verum Ingredients, has co-authored a peer-reviewed scientific publication on the partici...
The science behind polyphenol bioavailability and the physiological effects
Guarana: the technical differences between natural and synthetic caffeine
From waste to value: the role of circular economy in sustainable food systems
Acerola and the clean label movement: the science behind natural vitamin C
Polyphenol bioavailability: a joint effort that includes the food industry
Maca powder and maca extracts: technical nuances from the Peruvian Andes for product innovation
Upcycling is shaping the future of food innovation
Beyond biomarkers: why quality of life is an advantage in clinical studies
Guayusa: a versatile ingredient for natural energy and functional nutrition
Want to learn more? Get in touch!
Vegetables and Botanicals
