Drink Up

Posted: March 3, 2016
In: In the Media

The hottest beverage trends for 2016

By Rieva Lesonsky

Beverages have gotten as trendy as food—the “hot” ones can drive consumers to your bar, restaurant or food store, and if you time it right you could become the “hot spot” in your city or town.

But there could be even more entrepreneurial opportunity in being a supplier and creating/manufacturing these new beverages.

So what should you know for 2016? In a guest post on Smart Blog on Food & Beverage, Ilana Orlofsky, the marketing coordinator at Imbibe, a company that develops beverages for top brands and retail chains, predicts “2016 will be all about drinking for health.” That means, she adds, “Consumers will be focused on transparency, the brand story and function from natural sources.”

Keep Reading:

Are You Ready for the Shift to Natural Food Colors?

For many, readiness depends less on regulatory intent and more on practical realities like formulation stability, flavor impact, cost targets, or supply chain constraints. How ready is your team? Take a two-minute assessment to find out!

FDA Takes a New Approach to “No Artificial Colors”: What Food & Beverage Teams Need to Know in 2026

The headline is clear: the FDA is actively facilitating the transition away from petroleum-based synthetic dyes. What’s less clear is what this means in practice—and how ready most teams actually are to act on it.

Beyond Protein: Why Fiber Is the Next Formulation Opportunity for Food & Beverage Brands

The market is moving beyond protein. Fiber is the next major formulation opportunity for food and beverage brands aiming to lead the gut health revolution and capture the next wave of consumer wellness.

Drink Up

Keep Reading:

Are You Ready for the Shift to Natural Food Colors?

FDA Takes a New Approach to “No Artificial Colors”: What Food & Beverage Teams Need to Know in 2026

Beyond Protein: Why Fiber Is the Next Formulation Opportunity for Food & Beverage Brands

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