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according the recently released 2010 wider beverages report by leading market information company nielsen; the latest trends in the australian beverage market reflects a world where people are spending more on their favourite beverages but overall consuming less. the report reviews the wider beverage market in australia, covering milk to cordial; liquor stores to corner shops. the report illustrates that there has been a decline in beverage volume sales per capita versus the same time five years ago; while conversely, the average dollar amount spent annually per capita grew from $918 per person in 2005 to $1,066 per person in 2009.

food flavour and ingredient companies, meanwhile, have to cater for this ongoing trend and find solutions to satisfy the multitude of demographic tastes, and are increasingly faced with a specialised market where demand is more and more specific and in need of convenience. of course, flavour and ingredient firms invest a lot in surveys and in research and development to find out what exact tastes the consumer wants and will want.

beverage companies will need to move beyond their traditional categories in terms of future mergers with increasingly health focused consumers and an unprecedented level of retail pricing pressure creating serious challenges for the sector, says a rabobank report. acquiring competitors within their core segment is becoming increasingly complicated for leading beverage manufacturers due to the tighter competition regulation and existing level of consolidation within the industry.

analysts and fund managers say potential predators have been reluctant to move on foster\'s, despite one of the highest-margin brewing operations in the world, because of the work needed to turn around the wine operations amid a global glut. foster\'s conceded last week that its decade-old strategy to mix beer and wine had fizzled, after total writedowns for wine that analysts estimate at up to a$3 billion, but said it will not formally split off wine until 2011.

foster’s group, australia’s largest brewer, has announced a 4 per cent rise in profit for the full year on the back of a strong result in their beer division. the company, which continued to report wine as a laggard, saw sales up 2.7% to $4.5 billion as cub led the way. ian johnston, chief executive officer of foster’s, said the company’s transformation progress had been strong - with the separation of their wine and beer divisions going to plan.

anheuser busch yesterday denied claims by environmental organisation greenpeace that batches of its beer, including the flagship brand budweiser, contain genetically modified (gm) materials. greenpeace, pointing to independent laboratory testing, alleges that traces of a genetically engineered strain of rice known as " liberty link" had been found in beer made at the company's eastern coast us breweries in 2006.

carbon dioxide (co 2 ) under pressure could rise to the top in terms of alternatives to conventional heat treatments for liquids but must be used in unison with stress inducers such as modified atmosphere packaging and lower ph to render microbes ineffective and extend shelf life, claim researchers. var media_image=\"/var/plain_site/storage/images/publications/food-beverage-nutrition/foodproductiondaily.

danisco is targeting shorter yet more efficient production times with an upgraded brewing enzyme it claims can better meet manufacturing concerns over cost output. the company claims that its laminex super 3g product can reduce lautering times by 10 per cent as part of an ongoing focus to extend processing solutions for beer makers. the new product, which is already commercially available to brewers worldwide, is officially being launched this week as a means of providing better filtration during brewing of all ‘common types’ of beer, says danisco.

a new dairy culture can reduce the fermentation time needed for milk processing, while meeting demand for lower fat, clean label dairy products in emerging markets like eastern europe, its manufacturer claims. chr hansen says that the xpl-1 culture can enhance gel firmness by about 40 per cent, ensuring a creamier final product that is also low in fat. through this development, the company claims it can help manufacturers reduce reliance on costly dairy ingredients like milk powder, as demand continues to outgrow supply.