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/523050
BY DINA CHENEY Out-of-the-Ordinary Drinks product roundup W ith soda and milk consumption declin- ing, there's grow- ing room for new beverage innovations. Consumers are demanding lower-sugar drinks, hence the spate of new, almost savory thirst-quenchers. Some are tart, deriving their puck- er from vinegar. Others star healthful ingredients, such as ginger, turmeric, celery, greens, and other vegetables and spices. Desire for clean energy without the jitters has led to a category of natural energy drinks with guayusa or yerba mate. And some produc- ers are pushing the envelope with category-bending ingredients that have created truly novel offerings. Read on for a handful of products redefining the beverage aisle. PHOTOS: MARK FERRI; FOOD STYLING: LESLIE ORLANDINI; PROPS STYLING: FRANCINE MATALON-DEGNI 126 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com