Description

This issue features innovations in technologies in producing functional beverages. Increasing healthcare costs and concerns about healthy and natural diets are driving the functional beverages market. The main technologies being developed are in beverage processing and retaining the properties of the bioactive ingredients in beverages without compromising their taste and quality.

Keywords: Functional beverage, juice, high pressure processing, micro encapsulation, probiotics, omega-3, micro-emulsion, anthocyanin, enzyme