With the launch of a new 20,000 sq. ft. production facility and foray into high pressure processing (HPP), Juice Served Here is aiming for continued expansion in the availability of its raw, cold-pressed juices, yet is focused on maintaining its identity of “Never Conventional.”
Marketing a range of products that have both unique names and formulations -- including a "medicinal mushroom"-infused, coconut milk-based chocolate drink called Reishi Chocolate -- Rebbl's business philosophy is as deeply entrenched in unique sources of nutrition as it is in organic and fair trade sourcing methods.
The category of cold-pressed juice has matured, and at Whole Foods, the largest retailer in the natural grocery channel, there's not much more room -- if any -- for brands seeking a national presence within the chain. That's the assessment of a high-ranking Whole Foods executive who spoke with BevNET on the floor at the 2015 Natural Products Expo East.
As part of a discussion about the three-day event, BevNET CEO John Craven noted that "the types of products really evolved," at the Fancy Food Show to that point that beverages "you'd see at the Natural Products Expo has really bled into this show."
Watch the video to hear more from Nicholson about Red Jacket Orchards’ participation in the Founders’ Forum, its new Half & Half beverage, and the company’s position on high pressure processing.
News of a couple notable investment rounds recently hit our desk, with organic soda brand Sipp and Coconut Cartel, which markets coconut water sold in unopened coconuts, each securing new equity financing.
In this video, Daniel Sullivan discusses the back story of Temple Turmeric's propriety turmeric variety, the recent rebrand, and its work and relationship with Boulder Brands Investment Group, which took an equity position in the company last year.
In this video, filmed on location at the 2015 Natural Products Expo West, BevNET CEO John Craven and BevNET Managing Editor point to specific examples of brands and products that aim to address sustained consumer demand for natural functionality through the application of emerging ingredients.
Describing millennials as “leading the way now,” Califia Farms CEO Greg Steltenpohl and his team are focused on an innovation and marketing strategy that targets consumers within the demographic set.
Amid a constant flow of new entrants to the category, cold-pressed brands, as expected, continue to lean on new and trendy ingredients as a way to innovate and differentiate. However, it was clear that many are also attempting to distinguish themselves via price and package variety.
Circling the show floor, BevNET visited with dozens of the beverage booths at the event and came away with a number of highlights regarding brand innovation, line extensions and new products.
The addition of a new line of multi-serve cashew and seed milk products follows the launch of Forager’s new 40,000 sq. ft. facility in Indio, Calif. Despite only recently beginning production in the new space, company co-founder Hanley said that the company has since added new equipment to keep supply in line with growing sales of Forager products.
With a specialty in handling the kinds of emerging brands that are typically found sampling out of their booths at Natural Products Expo West, the more than 100 different fundraising rounds handled by food-and-beverage specialty law firm the Giannuzzi Group alone should serve as a fine indicator of the investment buzz that surrounded the event.
There were hundreds of new beverage brands, re-branded products, new sub-lines and changed formulations at Natural Products Expo West, which concluded its three-day stand in Anaheim, Calif. on Sunday, March 8. In the report below, BevNET correspondents John Craven and Ray Latif point out some of the most important and impactful new products.