There’s also a growing knowledge bank regarding Ayurvedic and TC (Traditional Chinese) medicine, evidenced by Nestlé’s latest nutritional centre in Asia, which has a focus on herbs, according to Elena Groothuizen of Innova Market Insights.
Kale, I hear, is also doing well in functional drinks, no longer just in LA Juice Bars but as Kale Chips along the lines of the parsnip and carrot crisps now popular in the UK.
There are cult followings for the latest hybrid bakery confections such as the Cronut (a cross between a croissant and a doughnut), which led to queues around the block in New York. And protein continues to be big business, with moves into new sectors such as Body Attack protein pancakes being made in Germany.
Suja’s latest coconut and almond drink, Vanilla Cloud, indicates the continued quest for something a little more exotic for today’s well-travelled population. Pom Coconut is another drink in this sector and with fantastic-shaped packaging for shelf standout, while kogurt is a coconut milk yogurt that’s gaining traction.
Lemongrass and ginger, coriander and mangosteen: these are well-known flavours and ingredients being used in more creative ways and with impressive, contemporary packaging. I’m just pleased that we picked up on the move to using seaweed, as spirulina in more mainstream beverages with a full page Expert Opinion interview with Dr Craig Rose in the latest issue of Beverage Innovation magazine.
Always good to know we are bang on trend.
© FoodBev Media Ltd 2024