Beverage Companies Explore Broader Horizons with Healthier Options

It's no secret that more people are gravitating towards "healthier" products with "better-for-you" ingredients. Whether we are talking about food or drinks, the trend continues to prevail. As a result of this trend, we’re seeing major beverage players dive in head-first into this space. The opportunities are limitless and the chance to convert customers over to the brand has made these companies eager to develop new products.  

According to Euromonitor, the number one trend in regards to healthy living and beverages is "back to nature and no to sugar." Starbucks is well-known for creating many delicious and sugary coffee blended drinks but with the growing interest in plant-based protein, they recently launched a healthier and equally delicious alternative. Their new protein blended plant-based drink comes in two different flavors—Almond and Cacao. These drinks contain pea and brown rice protein and depending on your flavor of choice, it will either have almond butter and almond milk or coconut milk and cacao powder.

Starbucks is not alone in this venture. Other beverage giants such as Coca-Cola have decided that expanding their drink portfolio is the way to go. The company has developed tools, which gives the consumer more control and choice over what they are drinking. Coca-Cola has even recommitted to reducing calories from sugar by 20% by the year 2025. How do think this will affect companies that were created as “healthy” and “good for you” from the start?

Watch the video above to learn more about the healthy beverage trend and find out how healthy companies are expanding their drink portfolio to compete.

7 Strategies for Building a More Effective Beverage Program

7 Strategies for Building a More Effective Beverage Program

Every drop counts! Beverages arguably play a larger role in the industry today than they ever did before! 

You could try and make everyone happy by offering dozens of options at your restaurant, cafe, or bar, but we all know that’s likely not going to happen. An establishment needs to carefully consider their beverage menu, whether alcohol-focused or not, and offer one that is balanced, targeted, and one that fits their concept.

Many operators continue to face a challenge, however, when it comes to developing an effective beverage strategy. As with its food counter-part, consumers are more educated today about beer, cocktails, wine, coffees, sodas, and even a variety of waters. They understand retail prices and flavor profiles because they’ve become (or think they’ve become) a barista, mixologist, and/or wine & beer connoisseur at home. When they’re dining out or visiting a bar now, they crave something that’s ‘differentiated.’ 

How can restaurants, cafes, and bars take advantage of this segment and develop a memorable, consistent, and profitable beverage strategy that creates differentiation? Here are some tips to review when creating or re-engineering your next beverage menu. 

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Coffee & Yogurt: JoeFroyo's Functional Cold Brew Provides Probiotics without the Lactose

Coffee & Yogurt: JoeFroyo's Functional Cold Brew Provides Probiotics without the Lactose

President and Founder of JoeFroyo, Zach Miller, came up with the idea for JoeFroyo Functional Cold Brew after years in the retail coffee and frozen yogurt industries.

“One of our most popular menu items was what we called the ‘Yo-gato’ –vanilla frozen yogurt with one or two shots of espresso floated on top,” said Miller in a press release.

Foodable went to NRA 2018 with the goal of finding top innovators in the Technology, Chef Equipment, and Specialty Food categories. Miller's realization of the opportunity in the beverage category is why Foodable chose JoeFroyo as one of our Specialty Food favorites. As the functional beverage category began to take off, Miller realized combining espresso with the health benefits from frozen yogurt could fill a gap in the functional beverage market.

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Starbucks Reserve Makes a Big Impact on Local Coffee Communities

Starbucks Reserve Makes a Big Impact on Local Coffee Communities

By Adria Valdes Greenhauff, Editor-at-Large

From its signature espresso to the seasonal obsession that is a Pumpkin Spice Latte, Starbucks certainly knows the way to a coffee lover's heart. With 24,000 locations worldwide, the chances of finding a Starbucks just in time to satisfy your need for a morning brew is, well, pretty good, no matter where you are. 

But as we’ve seen in other industries like craft beer, hipsters are foregoing their daily run-of-the-mill for stuff that’s custom roasted, single sourced, and overall high in quality.

“You don’t just ask the server if the roast is dark or medium. You ask, ‘What farm did it come from?’” says Sumner Ohye, owner of the Curb, a tiny coffee shop  in Kaimuki, Hawaii.

They’re calling it the “third wave” of coffee and it’s the trend that’s responsible for the ever-growing number of local, independent coffee shops popping over all over the country and putting Starbucks into the category of, dare we say, basic. Couple that with chains like McDonald’s and Dunkin’ Donuts stepping up their own coffee game, and Starbucks is suddenly searching for a different way to make themselves stand out

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