Food & Drink International - Winter 2017, Volume 2 - 80
>> Under its "Cleaner Blending" philosophy, Smoothie King has cut trans fats, high-fructose corn syrup and gluten from all of its smoothies.
Smoothie King's Cleaner Blending initiative places it at the
forefront of healthy diet trends. By Tim O'Connor
rom the beginning, Smoothie King has always been focused on the nutri-
tional value of its smoothie. The company wasn't the first smoothie bar
when it opened in 1973, but it was the first to mix in additional nutrients
to create drinks with more nutritional firepower.
Smoothie King prided itself on blending smoothies that served a purpose.
The company started out selling smoothies as a way to market nutritional supplements but over time its popular drinks became the
focal point. Today, it's known for its "Smoothies With a
Purpose," concoctions that target general wellness and
Headquarters: Metaire, La.
weight loss or are packed with protein to help customEmployees: 94
ers maximize their fitness routines. That reputation for
Rocky Gettys, vice president
of product development:
healthy drinks propelled Smoothie Kings' growth and in
"We're taking a deep dive to
make sure our ingredients meet
2003 it went international opening in South Korea.
our Cleaner Blending standard."
The company's international expansion eventual-
food & drink international * winter 2017 volume 2 * www.fooddrink-magazine.com
ly led to new ownership. In 2012,
South Korean master franchisee Wan
Kim, owner of 120 stores, purchased
Smoothie King from founder Steve
Kuhnau. Kim immediately began to
take a hard look at the existing menu,
and determined that Smoothie King
had to lean even harder into its nutritional purpose.
"There was a point in time where a
smoothie was really way better than
anything else out there in the restaurant business," explains Rocky Gettys, vice president of product devel-