BevSave
Global Functional and Healthy Beverages Market
Growth Projection
The global market for functional and healthy beverages surpassed USD150 billion in 2024, with projected growth of 7.2% per year until 2032*.
New Challenges
Nonetheless, This progress coexists with critical challenges:
Furthermore, with more than 20 thousand launches/year in the sector, Technical innovation becomes a competitive differentiator.
Source: Statesman
BevSave is a natural functional fiber derived from citrus peel, obtained through a clean process and without generating effluents.
Developed for the beverage market, BevSave acts as a physical stabilizer, checking body, viscosity, particle retention and prevention of sedimentation — especially useful in fresh juices, shots, beverages with pulp and functional compounds.
Physical and Visual Stability
Drinks containing pulp, fibers or plant extracts face phase separation, syneresis and visible sedimentation after a few hours.
BevSave acts as a functional matrix that keeps particles in suspension, promoting homogeneous distribution and stable appearance throughout the product's useful life.
Its performance remains even after centrifugation, pasteurization or refrigerated storage.
Replacing Gums and Pectins / Clean Label
The demand for simple labels, recognizable ingredients and minimalist formulations grows globally.
BevSave replaces gums like xanthan, guar e CMC, in addition to pectins, with a single clean label functional ingredient.
Allows claims such as:
Furthermore, eliminates the need for multiple stabilizers and thickeners, optimizing the ingredient list.
Sugar Reduction and Body Maintenance
Reducing sugar compromises texture and perceived body.
BevSave compensate for this loss, restoring viscosity and promoting balanced mouthfeel.
In tests with reduced 15% of Brix in orange juice, it was possible to maintain sensory acceptance with viscosity above 30cP and stable visual appearance.
Fiber also enhances the perceived flavor, prolonging the perception in the mouth
Sustainability and Circular Economy
BevSave is produced from by-products of the citrus industry with full reuse of the raw material and without generating liquid effluents.
This circular economy model allows environmental traceability and reduces production impact.
Ideal for brands that want to communicate ESG responsibility, especially in mature markets like Europe and North America.
Complex Natural Formulations – Shots, Beverages, Blends
Products with a high content of natural ingredients, like shots, blends and juices with functional extracts (ginger, turmeric, mint, vegetable protein), demand solutions that stabilize the formulation without masking the flavor.
BevSave acts synergistically with these ingredients, maintaining physical-chemical stability and favoring homogeneous dispersion.
Prevents sedimentation, improves mouthfeel and is compatible with vegan products, gluten free and clean label.
Time to Market with Technical Validation
A Fiber Citrus® aplica Design of Experiments (DOE) with MODDE® software to accelerate the development of stable formulations.
In until 2 weeks, it is possible to deliver functional prototypes with analytical data on viscosity, turbidity, stability and sensory acceptance.
This allows for quick decisions, reduction of rework and agility in launching innovative or reformulated products.
BevSave responds with excellence to the main challenges of the beverage sector:
A Fiber Citrus® delivers more than ingredients: We offer technical co-development, targeted innovation and regulatory support, converting formulation challenges into real competitive advantages for your brand.
Segment: Fermented and non-fermented dairy products
Benefits: Stabilizes texture, improves mouthfeel, replaces artificial additives and modified starches.
Segment: Acid and functional beverages
Benefits: Stabilizes emulsions, improves viscosity and prevents sedimentation even in formulations with pulps and extracts.
Segment: Animal nutrition
Benefits: Stabilizes emulsions in sachets, improves the texture and physical integrity of extruded feed.
Segment: Meat and plant-based products
Benefits: Retains water and fat, stabilizes emulsions and improves texture, including frozen products.
Segment: Bakery
Benefits: Maintains tenderness, prevents moisture migration and stabilizes thermally processed fillings.
Segment: Jellies and gelatin
Benefits: Ensures stable texture, shine and uniform suspension of particulates, even with reduced sugar content.
Segment: Sauces and condiments
Benefits: Stabilizes seasoning emulsions, controls viscosity and suspends particles (especially in seasonings with spices) without compromising flavor.
Segment: Soups and broths
Benefits: Provides body and creaminess, stabilizes particulate ingredients and maintains functional performance even after freezing, reheating or pasteurization.
Segment: Fermented and non-fermented dairy products
Benefits: Stabilizes texture, improves mouthfeel, replaces artificial additives and modified starches.
Segment: Acid and functional beverages
Benefits: Stabilizes emulsions, improves viscosity and prevents sedimentation even in formulations with pulps and extracts.
Segment: Animal nutrition
Benefits: Stabilizes emulsions in sachets, improves the texture and physical integrity of extruded feed.
Segment: Meat and plant-based products
Benefits: Retains water and fat, stabilizes emulsions and improves texture, including frozen products.
Segment: Bakery
Benefits: Maintains tenderness, prevents moisture migration and stabilizes thermally processed fillings.
Segment: Jellies and gelatin
Benefits: Ensures stable texture, shine and uniform suspension of particulates, even with reduced sugar content.
Segment: Sauces and condiments
Benefits: Stabilizes seasoning emulsions, controls viscosity and suspends particles (especially in seasonings with spices) without compromising flavor.
Segment: Soups and broths
Benefits: Provides body and creaminess, stabilizes particulate ingredients and maintains functional performance even after freezing, reheating or pasteurization.