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Tag: plant-based
Insights
#Trendspotting: Expo West Recap Part I
At Expo West, trends included plant-based milks, especially oat milk. Plant-based waters, caffeinated sparkling waters, and functional craft sodas were also prominent.
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Grains, nuts power plant-based beverages
Pecan, quinoa, hazelnut, and flax are emerging as alternative milk sources, while 53% of U.S. consumers purchase plant-based milks. Sales of vegan alternatives increased 20% from 2016 to 2017, reflecting a broader trend of using grains and nuts.
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The tastes forecast to trend in 2019
Ethnic flavors have shown consistent annual growth of 20% from 2013 to 2017, indicating sustained consumer interest moving forward.
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Forecast 2019: Nine Ways to Be Trendy in 2019
In 2019, flavors tied to health, nature, adventure, and nostalgia are set to trend. Imbibe, a beverage developer based in Niles, Ill., notes the ongoing popularity of globally inspired flavors. Ethnic flavors have shown consistent annual growth.
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Beverage ingredient suppliers announce new appointments, expanded flavors
A link to other articles of Imbibe in the news.
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Finding Function & Novelty in Retail and Foodservice
Interested in trying enhanced coffee, water or other functional beverages? Check out the list for retail recommendations and where to find menus featuring these trends.
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Products as Flavorful as They Are Functional
Functional foods and beverages are becoming widely available across stores due to consumer demand. This allows people to choose products that address their specific needs.
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IMBIBE RELEASES SECOND PROPRIETARY INGREDIENT THAT MASKS OFF-NOTES
Imbibe launches NonSense™, a natural flavor solution that masks unpleasant tastes in healthy beverages. NonSense™ is organic compliant, non-GMO, and integrates well with Imbibe's other flavor-enhancing technologies.
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Developing Organic Products: Supply, Cost and Regulatory Breakdown
Organic food and beverages are booming, with major brands and private labels joining the trend. This creates opportunities but challenges suppliers.
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