Two recessionary trends — fewer new product introductions and consumers’ thinner wallets — are affecting beverage formulation overall, and the organic and natural beverage market in particular.
From the ever-increasing array of antioxidant-rich “superfruits” to stevia and — gasp! — the return of sugar, the following ingredients are topping beverage formulation trends and consumer headlines.
Jean-Charles Boisset, president of Boisset Family Estates, says audacity is a word he loves. That bold spirit is evident in his company’s innovative lineup of wine brands such as French Rabbit, Louis Bernard, Mommessin and Yellow Jersey, packaged in everything from Tetra Pak Prisma cartons to aluminum bottles, bag-in-box and PET.
Uncle Matt’s Organic, Clermont, Fla., started with three acres of orange groves in Founder and Chief Executive Officer Matt McLean’s father’s backyard. As the company celebrates its 10th anniversary this year, Uncle Matt’s Organic now boasts 1,000 acres that are capable of producing organic citrus between McLean-family holdings and 15 other groves the company manages.
Although athletes are the long-standing target consumers of sports drinks, more companies are broadening their options to meet the demands of “everyday athletes.”
To promote innovative flavor development, Givaudan conducts ongoing TasteTreks to bring its flavorists to countries all around the world to experience exotic foods, be inspired by nature, and to discover new flavors, molecules and ingredients.
The decline in disposable personal income this year has led consumers to make budget cuts, and the on-premise industry is one area feeling the belt tightening.