Culinology - June 2019 - 6

E M E RGI NG trends

Mashup
beverage
trends
on the rise
The beverage market may seem saturated, but opportunities abound for manufacturers to blend beverage
products into bold innovations, according to Packaged
Facts' US Beverage Market Outlook 2019 report.
Such fusions "have given the otherwise mature beverage industry the buoyancy necessary to stay afloat
and thrive," Packaged Facts said.
Beverage mashups are making waves in the segment as they
take the most-liked attributes of products in different categories
to create new drinking experiences. Packaged Facts has identified three trends that the company sees spurring future growth
in the beverage industry.

New sparkling teas like Sound
Sparkling Tea are serving as soda
alternatives. The beverage comes in
chamomile, green tea, rose tea, yerba
mate and white tea varieties. 

Carbonated coffee
As more consumers crave the indulgence and flavor of
coffee while also thirsting for the effervescence of a carbonated beverage, coffee is increasingly being combined
with sparkling beverages, energy drinks and juices.
"The carbonated soft drink or soda category is challenged, but many consumers moving away from soda
still want flavored drinks that have bubbles," said David
Sprinkle, research director for Packaged Facts. "They also
want healthier, more natural versions with less or no sugar. One of these soda alternatives is ready-to-drink coffee,
which has seen a spate of sparkling versions on store
shelves. Even more interesting is when we
see coffee and sodas converge into an
amalgamation that satisfies multiple
tastes with a single beverage."
Coffee crossovers include
carbonated and flavored products
such as (from left) Matchless Coffee
Soda, made from locally-roasted
coffee; Keepers sparkling coffee,
which uses juice in its citrus version;
Upruit, a blend of fruit juice and cold
brew; and 7-Eleven's Fizzics, which
comes in self-chilling cans.

6|

Culinolog y | JUNE 2019

For example, Matchless Coffee Soda is made from coffee that is brewed hot and flash-chilled, while Keepers
produces sparkling coffee that uses a Japanese flash
cold-brewing method and blends the coffee with tangerine juice for a citrus version. Another coffee crossover
comes from Upruit, which offers a blend of cold-pressed
fruit juice and cold brew coffee with light carbonation.
In the convenience store segment, 7-Eleven has
launched Fizzics Sparkling Cold-Brew Coffee, available in
three flavors and packaged in self-chilling cans.



Culinology - June 2019

Table of Contents for the Digital Edition of Culinology - June 2019

Culinology - June 2019
TABLE of contents
PRESIDENT’S letter - Keep sharpening your skills
EMERGING trends - Mashup beverage trends on the rise
Feel-good foods trending in the functional cat
BUSINESS trends - Investing in innovation
INGREDIENT trends - Alternative fats
MEMBER profile - The emperor has more cloves
EXPERT voices - Menu development at Shake Shack
INDUSTRY NEWS - RCA2019 The three most exciting days in food
RCA in Louisville
RCA awards 2019
Highlights from RCA Culinology Expo
PETITS fours - Gut feelings flourishing in new product development
Innovators capitalizing on consumer interest in keto
NEWS bites
Culinology - June 2019 - Culinology - June 2019
Culinology - June 2019 - Culinology - June 2019
Culinology - June 2019 - 2
Culinology - June 2019 - TABLE of contents
Culinology - June 2019 - PRESIDENT’S letter - Keep sharpening your skills
Culinology - June 2019 - 5
Culinology - June 2019 - EMERGING trends - Mashup beverage trends on the rise
Culinology - June 2019 - 7
Culinology - June 2019 - Feel-good foods trending in the functional cat
Culinology - June 2019 - 9
Culinology - June 2019 - 10
Culinology - June 2019 - 11
Culinology - June 2019 - BUSINESS trends - Investing in innovation
Culinology - June 2019 - 13
Culinology - June 2019 - 14
Culinology - June 2019 - 15
Culinology - June 2019 - 16
Culinology - June 2019 - 17
Culinology - June 2019 - INGREDIENT trends - Alternative fats
Culinology - June 2019 - 19
Culinology - June 2019 - 20
Culinology - June 2019 - 21
Culinology - June 2019 - 22
Culinology - June 2019 - 23
Culinology - June 2019 - MEMBER profile - The emperor has more cloves
Culinology - June 2019 - 25
Culinology - June 2019 - 26
Culinology - June 2019 - 27
Culinology - June 2019 - 28
Culinology - June 2019 - 29
Culinology - June 2019 - 30
Culinology - June 2019 - EXPERT voices - Menu development at Shake Shack
Culinology - June 2019 - 32
Culinology - June 2019 - 33
Culinology - June 2019 - 34
Culinology - June 2019 - 35
Culinology - June 2019 - INDUSTRY NEWS - RCA2019 The three most exciting days in food
Culinology - June 2019 - 37
Culinology - June 2019 - RCA in Louisville
Culinology - June 2019 - 39
Culinology - June 2019 - RCA awards 2019
Culinology - June 2019 - 41
Culinology - June 2019 - 42
Culinology - June 2019 - PETITS fours - Gut feelings flourishing in new product development
Culinology - June 2019 - 44
Culinology - June 2019 - 45
Culinology - June 2019 - Innovators capitalizing on consumer interest in keto
Culinology - June 2019 - 47
Culinology - June 2019 - NEWS bites
Culinology - June 2019 - 49
Culinology - June 2019 - 50
Culinology - June 2019 - 51
Culinology - June 2019 - 52
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