Specialty Food Magazine

Spring 2020

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

Issue link: https://www.e-digitaleditions.com/i/1220124

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Page 63 of 75

the easier it is to connect with people about the functionality of that proposition." Gallego says brands like OLIPOP, which are rich in soluble dietary fiber but taste just like a sweet soda, are part of this soda evolution. "Ditto for mainstream kombucha flavors from brands like Health-Ade," he says. "The familiarity of those flavors [Cherry Berry, Ginger Lemon, and Grape Vibes] makes it easier to get into kombucha "as a soda." But not all functional soda swaps need be bubbly. "While we continue to see the degradation of traditional sodas, it's cool to see all the functional, healthful drinks that customers can sub out for," says Fogarty. Fogarty, Barons' Shemirani and Gallego all tout Koia, the plant-based, dairy-free protein shakes that are coconut or almond milk based. "The movement away from sugar has been strong across all categories and one of the most impactful trends within beverages," says KeHe's Terrazzino. "Other brands driving functional beverage innovation, according to Terrazzino, are Protein2O, an infused water with amino acids and whey protein isolate; Celsius, a pre-exercise supplement drink containing good-for-you ingredients, such as green tea with EGCG, ginger, calcium, chromium, B vitamins and vitamin C; and Roar, a USDA Organic electrolyte water. Looking Ahead As consumers continue to explore the mind-body connection via food, the future is bright for the functional beverage category. "Brain health has recently become a hot topic and the expectation is that we will see nootropics in new entrants down the road, says Terrazzino. Nootropics are supplements and other substances that may improve cognitive function, particularly executive functions, memory, creativity, or motivation. These include Ginkgo Biloba, Gota Kola, caffeine, green tea, and L-Theanine, for examples. "We're going to see a big return to familiar and nostalgic taste profiles and ingredients along with more coffee alternatives, canned drinks with cascara and cacao," says Gallego. Fermented drinks will also continue to innovate. "Fermented has found strong mind share with people, and they associate fermentation with wellness," continues Gallego. "And we'll see an increase in alt-liquor, drinks like hard kombucha, or RTD coffee with higher ABV." Functional Nutrients Don't be surprised if you start seeing more of these functional nutrients in grab-and-go beverages: • Ashwagandha • Baobab • Birch Sap • B vitamins • CBD • Collagen • Co-Q10 • Elderberry • Ginger • Hyaluronic acid • Maca • Manuka honey • Reishi mushrooms • Spirulina • Turmeric Nicole Potenza Denis is a contributing editor to Specialty Food. OTTO CBD Cider in Pear Rhubarb, made with organic apples from the Pacific Northwest SPRING 2020 61 CATEGORY SPOTLIGHT

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