This website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
This Website Uses Cookies By closing this message or continuing to use our site, you agree to our cookie policy. Learn MoreThis website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
As the functional and flavorful capabilities of domestic and exotic fruits continue to be experimented with, a healthy mix of traditional and emerging combinations are on the horizon for beverages, experts note.
According to London-based Future Market Insights, floral flavors surpassed global market revenues of $850 million in 2019. Whether its floral, fruity, savory, sweet or tarty, beverage-makers are getting adventurous with flavor selections.
To demonstrate the versatility of blood oranges in culinary and mixology applications, Sunkist hosted a two-day “Taste of the Grove” blood orange immersion in the heart of its lush citrus groves in Dinuba, Calif.
Domestic and exotic fruits finding favor in the beverage market include lemon, lime, peach and strawberry, while up-and-coming exotic flavors include blood orange, passionfruit and guava.
Beverage-makers are recognizing these trends and incorporating domestic and exotic fruits in their formulations to give consumers healthy benefits along with great taste.