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:

Why Relaxation Beverages Require a Different Flavor Strategy

Ingredients commonly associated with calm and relaxation — including ashwagandha, magnesium, valerian root, reishi, l-theanine, and other botanicals — can introduce earthy, woody, bitter, savory, sulfurous, or lingering off-notes.

Masking Isn’t the Solution—It’s One Part of It

Considerations like format, processing, shelf life, and label constraints all influence how a solution performs in the final product. What works in one system may not translate directly to another.

Why Natural Color Reformulation Requires More Than a Color Swap

Switching to natural colors affects more than appearance. Learn how natural pigments interact with flavor, pH, and formulation—and why many R&D teams rely on formulation partners during reformulation.

Drink Up

Keep Reading:

Why Relaxation Beverages Require a Different Flavor Strategy

Masking Isn’t the Solution—It’s One Part of It

Why Natural Color Reformulation Requires More Than a Color Swap

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