Archive for category: Beverages & Drinks

Tactile and Multisensory Foods Could Be Top Trend For Brands in 2018

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Tactile and multisensory experiences are all about feeling and hearing the connection. Phil Lempert, The Supermarket Guru, believes we have evolved, and 2018 is a particular year for brands to take advantage of the tactile approach. A multisensory food will appeal to more than consumer’s taste buds. Brands will look to add features and experiences that appeal to the hearing and visual senses.

Tactile Brands Will Be More Memorable

The clean label trend is here to stay, but Phil believes consumers are at peak food information overload. It’s time that foods move to a more intellectual connection with visual and auditory cues. Foods that enable sounds like chopping, stirring, chewing and crunching will give consumers a food euphoria every time.

Brands Already Implementing the Tactile Approach

The crunch of a crisp snack echoes in our brain, and we subconsciously resonate with it in the future. Also, think about the crisp taste of a beer, but enhancing that with virtual reality as Guinness recently did.

Sensory marketing is nothing new, but Phil makes an excellent point that this trend will gain steam after the focus on ingredients, clean labels, and more over the past few years. Sampling is one of the critical ways to implement a multisensory marketing approach at retail and food events. Costco has been using this technique for years to drive sales in specific products and categories.

Tactile and multisensory approaches will be food and beverage brands secret weapon in 2018. Watch and listen for more!

Inspired by www.supermarketguru.com

Premium Juice Brands Working on Lowering Sugar in Their Drinks

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Sugar has long been a battle for soda companies and shelf-stable juices, but premium juice brands are now facing the challenge of reducing sugar in their healthy drinks. Premium juice brands typically use fresher ingredients without any added sugars. However, adding some fruit juices and flavors can quickly increase the sugar content in their drinks. In response to the growing fight against sugar, juice brands are innovating the formulations, processing methods, and marketing to take sugar head on.

Not All Sugars Are Created Equal

It is no easy task to eliminate the sugar in these juice brands. CEO of Suja Juice, Jeff Church, says he has watched the market evolve in just the past five years. When Suja Juice started, it had roughly 25g of sugar per bottle, but after listening to consumers, they have decreased the sugar to 10 grams or less per bottle. Church believes that consumer demographics have played a considerable role in the lower sugar options in the market. Baby boomers are more tolerant of higher sugar content than millennials. However, both carry significant weight in sales. Church believes this has forced brands to take a broad focus on reducing sugar.

On the other hand, Ryne O’Donnell, CEO of Sol-ti, is taking a different approach. He believes consumers need to understand that not all sugars are created equal. He believes that adding beneficial fruits and vegetables that may be high in natural sugars outweighs the potential negatives.

Courtroom Controversy for Juice Brands

Some of the first juice brands have faced courtroom controversy from anti-sugar crusaders. Odwalla, a subsidiary of Coca-Cola, faced backlash and a class action lawsuit for the phrase “evaporated cane juice” on its ingredient label. The lawsuit was ultimately withdrawn, but the Odwalla was hit with another suit based on their “No Sugar Added” phrase on their packaging. They are currently in private mediation with no expected ruling or settlement until the middle of 2018.

 

Center for Science in the Public Trust also filed a lawsuit against Pepsi’s Naked Juice brand in 2017. CSI believed naked was mislead consumers through marketing products with the wrong fruits and vegetables on the packaging and use of phrases like “No Sugar Added.” Pepsi settled and agreed to update its packaging with more accurate ingredients and decrease the font size of “No Sugar Added.”

New Brands on the Block Looking to Capitalize

Edit Fruit Juice was founded in 2013 with the idea to solve the technical issue of eliminating natural sugars from fruit. The company’s patented process enables them to extract 90% of all natural sugars from the fruit so that their 100% fruit juice contains less than 1g of sugar per serving.

Other brands are adapting by adding natural sweeteners like stevia and monk fruit. However, some premium juice brands don’t like the idea of adulterating pure juice. It will be a battle of brands trying to create the most premium juices while decreasing sugar at the same time. They still have to taste delicious and make consumers feel like they are making a healthy choice.

Inspired by bevnet.com

 

Personalized Nutrition Is Trying to Reach The Masses

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Personalized nutrition is one of the newest ideas catching the eyes of consumers and the big food companies. In theory, it seems like the next big thing to overtake the healthy eating marketplace. However, there are a few hurdles that innovators are battling for this concept to reach the mainstream. Consumer knowledge about their personalized nutrition needs, food manufacturing, and distribution are going to need to change to make this a reality.

Habit: The Startup Company Leading Personalized Nutrition

Habit, a San Francisco-based company, is offering personalized nutrition through genetic testing. The big food company, Campbell’s Soup, has been following closely and recently invested in the startup.

Habit is structuring itself as a personalized nutrition meal delivery startup. They take information gathered from an at-home test kit to create specific meals to meet customers’ needs. At the moment, Habit’s business model is a little expensive for the average consumer. It costs $249 to receive the personalized test kit, results, and advice from nutrition coaches. On top of the $249, each meal will cost you $8.99 for breakfast and $13.50 for lunch and dinner meals. Without a significant technological change to food development and distribution, personalized nutrition appears to be a luxury in the short term.

3-D Food Printing Could Be The Solution

As mentioned earlier, consumer knowledge on food development and distribution would need to change in a significant way for personalized nutrition to reach the masses. 3-D food printing could be the groundbreaking technology to make it possible. If 3-D printers could become as regular as microwaves, they could completely change the way consumers prepare food at home.

Big food companies like PepsiCo are already testing 3D printing to create prototypes of different shaped and colored chips. Other firms like Barilla have used 3-D food printing to make pasta that is shaped like a rose. The number of obstacles facing the industry are still there, but the future looks bright for personalized nutrition.

Inspired by www.fooddive.com

Bizarre Food Trends to Watch in 2018

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The food and beverage space has been rapidly changing over the past five years and 2018 looks to be no different. In this post, we will look at some of the Daily Mail’s bizarre food trends to watch in 2018.

Meat Like Veggie Burgers

Veggie burgers have come a long way in the past few years. Anyone with experience eating veggie burgers knows that they have often been dry and bland. Companies like Beyond Meat and Impossible Foods have developed juicy veggie burgers that mimic the texture and taste of real meat burgers. Impossible Foods’ burger even bleeds! Watch out for these burgers near all your genuine beef products in 2018.

It’s 2018, and we are Drinking Mushroom Lattes

Mushrooms have been getting a lot of hype in 2017, and that looks to continue in 2018. New mushroom enhanced coffee is focused on giving you the caffeine kick without the jitters. Four Sigmatic is selling arabica coffee blended with fungi including Lion’s Mane and Chaga. Be on the lookout for coffee bars and mushroom lattes next year!

Bizarre Veggie Bread

Companies are looking for ways to make products healthier especially bread manufacturers. Over the past five years, bread manufacturers in the U.K. have seen sales decline by 12%. They have developed a high protein, low carb veggie bread to lure customers back. These loaves of bread are being made out of beetroot, courgette, and red pepper.

Sweet and Sour Super Fruit

Superfoods and more specifically superfruits have been buzzing for years now. Jackfruit is the latest superfood to pick up steam and demand. In 2018, you can eat it raw, so it tastes sweet like a mango or cook it for a sour taste. The jackfruit is full of calcium and iron.

High Protein Ice Cream

Yes, ice cream is trying to be better for you! Brands are hopping on the protein train and packing it into every spoonful. Be on the lookout for new products from Breyers to compete with protein-infused ice cream originator, Enlightened.

Inspired by www.dailymail.co.uk

Natural Ingredients Driving Innovation for Energy Drink Brands

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Food Business News recently published a story on how energy drink brands are developing new energy drinks with natural and sustainably-sourced ingredients. Even as bottled water has taken over as the nation’s leading beverage, there are still people who prefer a drink with a little taste and energy. However, they are paying closer attention to ingredients and as a result, energy drink brands are having to find ways to create clean label products.

Energy Drink Brands Look to Natural Herbs

Companies are finding natural ingredients with energy-related properties in natural herbs. A great example is FutureCeuticals’ organic Coffeeberry brand. The ingredient contains whole coffee cherries and no chemical solvents. Another growing company is HiBall Energy, and they use guarana and ginseng to enhance the energy experience of their beverages.

Mintel pointed out earlier this year that green tea is one of the ingredients on the rise in energy drink brands. A number of companies have taken notes and as a result, seen growth over the past few years.

Shift in Target Market Fueling New Growth

The millennial market is maturing and moving out of college into the real world. They are learning the hard lessons of the real world and need a pick me up! Natural energy drinks are perfect for their needs and wants. Energy drink brands need to focus on bold and edgy flavors to compete with teas and flavored waters as the beverage market heats up.

Inspired by www.fooddive.com

Functional Ingredients and Label Claims Continue to Lure Consumers

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According to the latest numbers from Packaged Facts market research, 49% of all U.S. consumers buy nutritional bars, beverages, or both. Food and beverage products using functional ingredients with functions like nutritional support, weight loss, increased energy, and meal replacement were included in their analysis. However, energy drinks, sports drinks, milkshakes, granola bars, and snack bars with no nutritional purpose were excluded from their analysis. The Packaged Facts’ National Online Survey consisted of 2,000 U.S. consumers aged 18 and over.

Convenience is Key to Category Growth

Brands have been positioning their nutritional drinks and bars as convenient, healthy, on-the-go options for the busy American. As a result, sales have skyrocketed over the past five years. The market has hit $8.8 billion in 2016 with an annual growth rate of 9.5% over the past five years. Packaged Facts predicts a bullish future for the two categories with combined sales reaching $13.1 billion by 2021.

Younger generations are key purchasers with highest use rates. Many of the Millennials and Gen-Xers see being busy as a “badge of honor” so these products are essential to maintaining a healthy lifestyle. Packaged Facts found that 57% of all U.S. consumers are drinking nutritional beverages as a meal replacement.

Functional Ingredients: Superfoods and Protein

 

Functional ingredients are booming, and nutritional drinks and bars are using them to enter the market with a unique value proposition. The barriers to entry are low, but gaining significant market share is a different story. High protein content is expected from consumers at this point with 72% saying they look for that feature when purchasing nutritional drinks.

Some nutritional bars and drinks are turning to innovative superfood solutions to increase nutrient support claims. Brands are using products like GrandFusion to enhance their bars and drinks with natural vitamins from up to twelve fruits and vegetables without impacting flavor or texture. Interested in learning more? Click your industry in the navigation and learn more about how GrandFusion could benefit your products.

Inspired by www.nutraingredients-usa.com

Food Scientists Say Clean Labels Have Trade-Offs in Food Safety

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To no surprise, two food safety and nutrition professors at Iowa State University believe there are significant trade-offs in cost and food safety for clean labels. The clean label is one of the most significant trends hitting the food and beverage industry. While there is no clear-cut definition, it is understood that clean label products do not contain additives or preservatives and typically have easy to read ingredients.

Why do Clean Labels Present Issues in Food Safety?

The two food scientists believe that not all food additives and preservatives are bad. Many of those hard-to-pronounce names are used to guard against pathogens and spoiling. While market demand is driving food companies to get rid of these additives, the scientists believe there should be a measured consideration for keeping some of these ingredients. The professors mentioned taking nitrates out of Hotdogs and deli meat as an example since their presence can help prevent clostridium botulinum bacteria.

Professors Ruth MacDonald, Ph.D. and Ruth Litchfield, Ph.D. believes that social media can take a lot of the blame for this hysteria around additives and preservatives. They insist consumers not to believe everything they read on social media and to take a deep dive into any research mentioned in posts.

 

How are Clean Labels Costing us More?

Label-readers have become fascinated with the “no high fructose corn syrup”  claim, but they are not looking closely at one is being replaced to sweeten the product. Many times companies are using tapioca syrup which is made from cassava, and typically more expensive. The professors say that the industry is developing all of these “cleaner” syrups like beet syrup, etc. and they are all sugar. They are no better than high-fructose corn syrup.

There seems to be a clear issue with what consumers expect and the reality of ingredients. Consumers want ingredients they understand, they want them cheap, they want them nutritious, they want them safe, and they want them to be beneficial. However, it is almost an impossible feat for food scientists. Consumers are more willing to accept technology in other aspects of their life but have now wholly shifted when it comes to food. It will be interesting to see how this all plays out as consumers become more educated about the science of food.

Inspired by www.fooddive.com

Whole Foods Releases Top 10 Trends to Watch in 2018

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Whole Foods Market, one of leading natural grocery retailers, teamed up with experts to forecast what they believe will be the top 10 trends food in 2018. The seasoned-trend spotters were purchased by Amazon earlier this year, and now have over 100 years of combined experience in product sourcing and studying consumer preferences.

Whole Foods Top Ten Trends in 2018

1. Super Powders

The superfood powders have been gaining traction and will reach new heights next year. They gained market share because they are easy to incorporate into smoothies, nutrition bars, soups, and baked goods. Popular superfood powders include maca root, cacao, ground turmeric, kale, herbs, collagen, and more. Even nutritionally dense powders like GrandFusion are being used to add natural vitamins and minerals to new products.

2. Floral Flavors

Infusing botanical flavors into drinks and snacks will be a huge trend to watch this year. Look for things like lavender lattes and rose-flavored everything. Teas will continue to be huge category using botanicals but be on the lookout for granolas, cocktails, frozen pops, and mineral water.

3. Functional Mushrooms

This could be the hottest trend in 2018, but only time will tell with shoppers. Typically found in dietary supplements, mushrooms use is growing amongst a variety of food and beverage categories. Bottled drinks, coffees, smoothies, teas, and broths will lead the way in 2018.

4. Transparency 2.0

Product transparency is not going anywhere anytime soon. In fact, in 2018, consumers only expect more. They want to know the story of their food from the source to the store. Responsible production and animal welfare will continue to drive a lot of purchases with GMO transparency being important as well.

5. All Plant-Based Everything

The tech world has now met the plant-based world and they have some cool ideas brewing. They are using science to manipulate ingredients and proteins to create crazy dishes like “bleeding” vegan burgers and sushi-grade “not-tuna” from tomatoes. Dairy-free desserts will be a huge trend in 2018 with vegan frosting, brownies, and ice cream making their way to the shelf.

6. Puffed and Popped Snacks

New extrusion methods are paving the way for unique crunch and popped snacks like popped cassava chips and puffed pasta bow ties. Better-for-you snacks will get an upgrade with snacks like lentil crisps, unique veggie straws, and rice crisps joining the snack aisle.

7. Middle East Feast

It’s interesting to see Middle Eastern culinary influences start to catch fire in 2018. Hummus and Pita were taste entry points, but consumers are hungry for more like shakshuka, grilled halloumi, and lamb. Pomegranate, eggplant, chickpeas, and tomato jam will start to pick up more steam in 2018 as well.

8. Tacos Leave Their Shell

Tacos are not only meant for lunch and dinner. In 2018, you will start to see them more at breakfast and in desserts. New kinds of wrappers are showing up like seaweed and grain free options. But don’t worry, classic tacos aren’t going anywhere.

9. Root-to-Stem

Root-to-stem cooking will be one of the leading trends in 2018 as reducing food waste drives the style. The cooking style uses the entire fruit or vegetable including the steams and leaves which are less commonly eating. Recipes including beet-green pesto, broccoli-stem slaw, and pickled watermelon rinds.

10. Cheers to the Other Bubbly

Sparkling beverages are the hot drinks on the block with LaCroix leading the way. But, please don’t call them SODA! New sparkling waters are going plant-based with maple and birch as well as mocktail flavors of grapefruit, lemon, lime, and orange.

Check out Whole Foods in 2018 to try a variety of products hitting on these trends in 2018!

Inspired by media.wholefoodsmarket.com