Watch for these 5 natural beverage trends in 2016
December 4, 2015
![Watch for these 5 natural beverage trends in 2016 Watch for these 5 natural beverage trends in 2016](https://eu-images.contentstack.com/v3/assets/blt09e5e63517a16184/blt9b5ab3604672fdd0/64ff21ed44c025edfe8d5693/juice_1.jpg?width=700&auto=webp&quality=80&disable=upscale)
High fructose corn syrup, begone. What consumers view as more “natural” sources of sugar are in, and blends of two or more sweeteners are the leading edge. You’ll see this in the Rumble Supershake, sweetened with organic maple syrup and organic agave, while Rebel Kitchen sweetens its coconut milk drinks with organic date nectar.
Chasing coconut water are a handful of other unique “tree waters”—from maple to birch to cactus—with more pizzazz than plain water but less sugar than traditional sweet drinks.
Everyone is busy, busy, busy. That’s why adaptogenic herbs, which help the body adapt and balance during stressful periods, are on the rise. REBBL incorporates them into elixirs and tonics, while Four Sigma Foods incorporates them into functional mushroom drink powders.
Concerns about safety of traditional energy drinks may be driving more consumers to cleaner sources of energy with nutritional value to boot. Gr3en energy, for example, packs a caffeine punch thanks to the sparkling green tea and guarana extract, which are mixed with coconut water and kale juice. Other drinks, like Lumi’s Fully Loaded shot, leverages broccoli leaf, lemon and ginger for a refreshing infusion of nutrients.
With the health benefits of probiotics now widely accepted, consumers are looking beyond supplements and yogurt toward heritage beverages such as kombucha, which brands like Kevita continue to innovate around. Entrepreneurs are also experimenting with innovative formats, like BAO Cultured’s unique pickle shot made with a method of lacto-fermentation.
With the health benefits of probiotics now widely accepted, consumers are looking beyond supplements and yogurt toward heritage beverages such as kombucha, which brands like Kevita continue to innovate around. Entrepreneurs are also experimenting with innovative formats, like BAO Cultured’s unique pickle shot made with a method of lacto-fermentation.
This year, HPP refrigerated juices and functional beverages continued their strong growth trajectory, as did ready-to-drink bottled coffees and tees. And entrepreneurial companies seem to be finding endless ways to refresh the category with new concepts, ingredients and flavors. We tapped NEXT, the data and insights division of New Hope, to see what's trending and what we can expect to see more of in the near future.
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