Part Two : Antioxidant and "Free-From" Beverage Trends

Part Two : Antioxidant and "Free-From" Beverage Trends

By Rick Zambrano, Foodable Industry Expert

As a continuation of the mini-series on tapping into functional, healthy non-alcoholic beverage trends to build drink business, we look at some examples of “free-from” beverage trend and antioxidant beverage trends. How can foodservice operators use the trends to build incremental sales for their operations?

Let’s explore….

The “free-from” food and drink movement is strong. There’s a clear propensity to avoid certain foods and beverages due to the inclusion of ingredients to which consumers are allergic or wish to remove from their diet. Ingredients, foods and compounds that many consumers include on the “to-avoid” list are fat, sugar, nuts, eggs, pesticides, gluten/wheat, GMOs (genetically-modified organisms), preservatives and salt. There are also consumers who believe avoiding certain ingredients will increase the healthfulness of their diets and even their bodies. Consumers, particularly those with sensitivities to gluten or Celiac disease, are avoiding gluten. The gluten-free market is projected at $973M, according to research firm Packaged Facts, and it could reach $2B by 2019.

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Part One: Tapping into Healthy, Functional Beverage Trends to Build Foodservice Drink Business

Part One: Tapping into Healthy, Functional Beverage Trends to Build Foodservice Drink Business

By Rick Zambrano, Foodable Industry Expert

Beverages are great vehicles for food businesses to build incremental business. From fresh juices, HPP juices and smoothies, to bottled functional drinks– beverages are a smart investment by foodservice businesses. Knowing what to sell and how it fits in with a brand is a top priority for restaurateurs in all segments.

Restaurateurs are tapping the latest beverage trends to grow their business, but it’s a delicate balance. A way to easily use the latest and most-pervasive trends is to categorize them through functionality. In this manner, restaurateurs are keeping both the trend and the consumer’s needs top-of-mind.

So what are these trends and what is driving them? Well, there’s a growing cadre of consumers who are looking for healthier food and drinks, and they have been defining it in their own ways. Many restaurant operators who were looking for evidence of this in their sales of lower-calorie meals & drinks were surprised to see consumers flock to “better-for-you” ingredients, instead, and wellness foods. Equipped with a lot of readily-available research and articles, Millennials, Generation X and Baby Boomers are attracted to ingredients that will contribute to a healthier lifestyle.

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