While HPP Food Services sees sustained growth in its high pressure processing business, a rising number of new and existing customers have begun to eschew capital investment in expensive juicing and pressing equipment in favor of contract production and co-packing services, and as result, it’s the company’s manufacturing arm that’s attracting an even greater level of interest and demand.
While Reed’s Culture Club Kombucha already has a small presence in the New York market via distribution from Abraham Natural Foods Corp., CEO and founder Chris Reed said that it was time for the next step.
Ciara’s Kombucha, which comes in 10 varieties, is one of only a few kombucha brands that we’ve encountered that emphasize taste. In this case, the company has go so far as to put “great tasting” on the front of the label. Given that kombucha is a fermented and often vinegary tasting product, that’s certainly a tall order to fill.
People aged 65 and older have never been more fit or mentally active, and they’re continuing to spend on products that reduce the signs of aging. Diana Cowland, senior analyst of health and wellness for Euromonitor International, writes that despite the widespread demand, functional food and drink marketers could do a better job of meeting the interest.
With a major round of investment in hand, Suja is set to launch a third line of cold-pressed/high pressure processed juice products, one that CEO Jeff Church hopes will catapult the brand into mainstream consciousness and attract a broad base of consumers.
Vermont TreTap is a unique beverage that uses water harvested from organic maple trees as the base of the product. Combined with organic maple syrup, evaporated cane sugar, cranberry juice concentrate and flavoring, citric acid, natural color, and monk fruit, the product tastes like a low-calorie flavored water. Honestly, it's not at all what we expected...
While the conductors of the study didn’t overtly recommend 5-hour Energy, which holds nearly 91 percent of the market share for energy shots, according to IRI, a Chicago-based market research firm, the results indicate that the beverage does indeed sharpen cognitive functions for a six-hour period of time.
Mere months after picking up an $8 million investment at a valuation of $100 million from Boulder Brands' venture capital arm, the cold-pressed juice company has pulled in another, undisclosed investment from investment fund Alliance Consumer Growth (ACG), a consumer-product focused group that tries to find next-generation versions of existing categories and deploy minority growth capital as fuel for their growth.
Reed’s, Inc. announced Tuesday morning that sizable distributor Manhattan Beer will begin distributing its kombucha brand, Culture Club. The distributor will give the fast-growing line access to the five boroughs of New York City and the Hudson Valley.
The 2014 Winter Fancy Food Show begins this Sunday in San Francisco. The show is one of the largest for the specialty, natural, and gourmet food and beverage industries. For attendees, we’ve compiled a handy list help you navigate the floor and reach the nearly 50 beverage companies and beverage-related exhibitors at the event.
Based in Texas, Vim + Vigor markets a line of high pressure processed juice blends that are made with local and organic produce. Like competing HPP brands, the juices have a high level of flavor and freshness, and feature a variety of well-executed formulations. However, we do have an issue with the company's naming convention, which has led to some not so appetizing wording on the face of its labels...
In its “Guidance for Industry: Distinguishing Liquid Dietary Supplements from Beverages” the FDA updated its 2009 draft guidance, explaining its current thinking on the topic as a way “to help dietary supplement and beverage manufacturers and distributors determine whether a product in liquid form is properly classified as a dietary supplement or as a beverage.”
Qua had originally been named Om, however, consumer testing led to the name change. It was tested Sunday at the Golden Globes, where the water was handed out at the red carpet and placed on tables at the show in hopes of reaching target influencers.
Quinoa was certainly one of the hottest food trends in 2013, however, we've seen the grain utilized by only a handful of beverage companies. Nuwi, a new brand based out of Miami, is one such company, and last year launched a line of quinoa smoothies. The drinks are made with filtered water, organic gluten-free quinoa flour, organic agave and natural flavor, and while the formulation is pretty good, the flavors -- and branding -- could use a bit of tweaking.
