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Tag: beverage development company

Insights

#Trendspotting: The Scoop on Frozen Desserts

Non-dairy frozen desserts are booming, set to exceed $1 billion by 2024. Unusual flavors like Kraft Macaroni and Cheese ice cream and experiential twists like gray-colored citrus treats are driving consumer excitement.

How Imbibe Balances Nutrition and Appeal in Children’s Food & Beverage

Creative brands cater to kids' tastes and parental values amid a $70 billion children's food and beverage market. Brainiac's Brain Bars offer essential nutrients, but 36% of parents struggle to find quick, nutritious options.

Want a Sexy, Differentiated, and Trendy RTD or Ready-to-Pour Alcohol(ish) Product? Imbibe With Us.

Imbibe introduces recent TTB-approved flavors, including Passion Fruit and Strawberry Daiquiri, catering to both alcoholic and non-alcoholic beverages. Imbibe's expertise extends to hard seltzers and zero-proof spirits, supported by R&D and taste modulation.

#Trendspotting: Flavors that are Simmering, Bubbling, and Boiling Over

Yuzu, known for its tartness, is featured in energy drinks like G Fuel and Lunar Hard Seltzer, reflecting its growing popularity across various beverage categories.

Imbibe on 2022 Sports Drink Trends: Label Claims, Cognitive Health, and More

Brands like G Fuel leverage influencer marketing and partnerships to enhance gamers' performance. Label claims now prioritize functionality and low sugar, with consumers seeking ingredients like electrolytes and B vitamins for performance and hydration.

Imbibe Shares Expertise to Develop New Products with Familiar Brands through Collaboration

Consumers embrace brand collabs, with 71% supporting this trend. Examples include Coca-Cola's partnership with Constellation Brands for Fresca Mixed and with Molson Coors for Topo Chico Hard Seltzer and Simply Spiked Lemonade.

The Making of a Plant-Based Beverage and how Imbibe can Help

Heating at ultra-high temperatures extends shelf life but may compromise nutrients and produce off-flavors. Imbibe's MakeSense and NonSense flavors mitigate unwanted attributes, providing indulgence and balanced flavor, says Imbibe's Erin Costello.

Food and Drink Developer Imbibe Expanding Site with Sensory and Consumer Insights Center

Imbibe (Niles, IL) is expanding with a new 17,000-sq-ft facility, set to open in Fall 2022. The move supports Imbibe's growth in frozen desserts, no- and low-alcohol beverages, sweet foods, and its new ingredients division.

Imbibe Can Support Your Plant-based, Upcycled & Frozen Dessert Product Development – Expo West 2022 Trends Part 2

Expo West 2022 showcased trends like plant-powered energy drinks, upcycled ingredients, and innovative frozen desserts. Brands are exploring sustainable practices and functional benefits, from Oca's cassava root-powered energy drinks to The Supplant Co.'s upcycled chocolate bars.

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