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Among the nutritional trends of recent years, drinking vinegar is a standout that the industry has not fully explored yet. Kerry is, however, examining vinegar’s potential in both foodservice and nutrition in light of the company’s acquisition of Fleischmann’s Vinegar in late November 2018. “Continued innovation focusing on the intersection of taste and nutrition is why drinking vinegar is seeing growth. Initially, drinking vinegar was solely focused on the health aspect and ignored the taste aspect,” Emma Cahill, Senior Strategic Marketing Manager, Applied Health & Nutrition Division at Kerry, tells NutritionInsight.
Nonetheless, consumers’ choices are predominantly driven by taste. With flavor being a key driver for repeat purchases, developers are focusing on both the taste of the product and the functionality and nutritional benefit, aspects that are both gaining traction, Cahill says.