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Tag: flavor

Insights

Protein Sources for Beverage Development

Protein demand is soaring, pushing innovation in plant-based and other alternatives like fungi and insects. This caters to a growing population with diverse diets and those seeking vegetarian or healthier options.

#Trendspotting: Hispanic Flavors & Fusions

The passage discusses trends in Latin American-inspired beverages. Horchata, a cinnamon-rice drink, is gaining popularity with new variations. Agua fresca, fruit and floral drinks, are seen as healthy alternatives.

Chicago Food Blogger Event: Watch It Here!

Imbibe and Chicago Section IFT hosted a discussion with three of Chicago’s hottest food bloggers to learn their secrets to Chicago’s food scene, building a loyal social media following, and so much more.

Imbibe Is Exhibiting At Southern California Section IFT Supplier’s Night

Join us at the SoCal IFT Supplier's Night Expo on March 7, 2018, from 3:30 - 8:00 PM at the Disneyland Hotel Exhibition Hall in Anaheim, California! Visit Imbibe at table 1714 to discover SweetSense™ and try our beverages.

Category Spotlight: Mocktails

Health trends are fueling a surge in non-alcoholic drinks. Consumers still crave the taste and social aspects of cocktails, leading to more mocktail options at restaurants and from brands.

Superfood Lattes: The Emerging Trend You Should Know About

Forget the classic espresso-and-milk latte. Superfood lattes, made with milk and trendy, nutritious ingredients, are taking over for their visual appeal and health benefits.

Back to Basics: Bananas for Flavor or Format

Bananas are a tricky flavor, but new products are making waves. Fronana offers allergy-friendly frozen banana treats. Barnana uses imperfect bananas for snacks. Sir Bananas is a protein-packed banana milk with no artificial ingredients.

Trending: Shrubs – The Vinegar Based Drink You Might Want to Consider Developing Next

Shrubs, vinegary fruit-infused syrups, are gaining popularity in drinks and cocktails. They come in flavors like apple pie, beet & carrot, and strawberry hibiscus. Some Chicago bars are featuring them in cocktails like Celery Shrub and Sherry Cobbler.

Sweetener Strategies for 2018

Making healthy and tasty food is tough, especially with sugar reduction a must. One strategy is to go unsweetened, which works for drinks like water, milk, coffee, and tea.

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