R.W. Knudsen Family Organic Juice Beverage Shots are perfect for a quick and easy boost! They contain high-quality, certified organic ingredients and conveniently come in 2.5 ounce bottles with no refrigeration required in 12ct or 6ct caddies. Each bottle contains 25 calories and 3-4 grams total sugars per serving. The new flavors are:

• Pineapple Ginger – Features a blend of organic pineapple, lemon juice concentrates and ginger juice with honey
• Apple Cider Vinegar – Features a blend of one tablespoon of apple cider vinegar per bottle and organic ginger juice, black pepper, turmeric and cayenne pepper, with no added sugar
• Beet Juice – Features a blend of organic beet and lemon juice concentrates, with no added sugar
• Carrot Black Pepper Turmeric – Features a blend of organic carrot and lemon juice concentrates with organic black pepper, turmeric and cayenne pepper, with no added sugar

R.W. Knudsen Family also offers a variety of other organic beverage options. One of the newest offerings is the Organic Celery Apple Cucumber Juice Blend. This beverage is a mixture of the highest-quality organic celery juice blended with delicious celery and apple juice concentrates and cucumber juice. The juice blend is certified USDA Organic, Non-GMO Project Verified and gluten free, available at natural and conventional retailers, including Whole Foods.

Source: The J. M. Smucker Company

Laird Superfood’s new coffee blend is infused with the extracts of three of Co-Founder Laird Hamilton’s favorite organic functional mushrooms: Cordyceps, Chaga and Lion’s Mane. Emerging science reports functional mushrooms may help support overall wellness.

Cordyceps: A mushroom that is loved by high-endurance performers of all genres, Cordyceps has been studied for its effects on the body’s production of ATP.

Chaga: Considered the “King of Mushrooms,” Chaga has been referred to as “Chaga Gold ” for its valuable properties. One of Laird’s favorite mushrooms, it wouldn’t be uncommon to find a pot of Chaga simmering on the back burner.

Lion’s Mane: Lion’s Mane is an edible mushroom native to North America, Europe, and Asia. Polysaccharides, specifically the beta-glucans, are what makes this mushroom (and others) special. Science is studying this mushroom for its potential effects on cognition and immune support.

The Peruvian Arabica coffee beans are grown at a high altitude of more than 4,000 feet so that with lower oxygen levels, the beans grow slower and denser. A dense bean provides a dynamic flavor profile.

“The organic coffee beans that we use are from a trusted Peruvian coffee grower in the Andes,” said Laird Hamilton, big-wave surfer and Co-Founder of Laird Superfood. “The opportunity to go to the coffee farm and see how they grow the beans, how they harvest them, and how they dry them was an amazing experience. Each farmer farms by hand in this incredibly fertile environment high in the Andes. It proved to me why they are rated as the best beans in the world. They pair epically with the power of functional mushrooms to create a powerful morning cup. I don’t know how you can grow better beans.”

Laird Superfood’s organic Ground Coffee with Functional Mushrooms delicious flavor takes a five-step process that ensures dynamic taste with lower acidity and more body:

• Hand-picked – Instead of bulk-collecting both ripe and unripe beans using machinery, hand-picked beans ensure appropriate ripeness.
• Wet-processed – Loosens the skins for gentle extraction and less damage to the beans.
• Carefully dried – Beans are carefully spread out and dried to ensure an even drying of every bean.
• Small-Batch Slow Roast – Prevents the beans from burning and aids in producing the best flavor profiles.

Laird-Approved – “Cupping” is the final step. Samples of the beans are tested for varied temperatures and lengths of roast to find the perfect Laird-approved roast.

The Dark and Medium Roast Coffee with Functional Mushrooms is ground to a medium-fine to fine grind size of 906 μm – 860 μm – compatible with pour-overs, drip coffees, and espresso. To maintain the rich aroma and roast profile, Laird Superfood uses a proprietary inert gas packaging system that effectively removes unwanted oxygen from the bag. The system keeps flavor locked-in so each pot of coffee will taste as good as the next. To prepare, simply brew the coffee and add one of the popular Laird Superfood creamers for the perfect cup of joe.

Source: Laird Superfood

Pineapple Juice With Chia

This flavor is a beautiful golden color, with plenty of chia seeds visible floating throughout. Chia has become a popular “superfood”, and we liked the texture that the seeds added to this flavor. The pineapple flavor is subtle and not too sweet, and the chia seeds left us feeling like we just ate a good snack. This would make a perfect pick-me-up between meals! Unlike typical energy drinks, this one is high in antioxidants, vitamin C, and fiber!

Apple Juice With Quinoa

This is one of the most unique flavors in the Ancient Nectars lineup. We appreciate that they went for a “spiced” apple flavor with cinnamon and clove instead of sticking to a more traditional apple juice flavor. Like the Pineapple Juice With Chia flavor, this one is subtle and not-too-sweet. The quinoa is much thicker than chia seeds, and drinking this one feels more like drinking a breakfast porridge. The texture may not be for everyone, but it did leave us feeling full, and we thought the apple spice flavor made sense with the hearty texture of the drink!

Pineapple Juice With Oats And Quinoa

The texture of this flavor was the most difficult for us to get past. The drink has a nice, mellow pineapple flavor, but the oats and quinoa make it VERY thick. Chunks of pineapple add even more texture, and all together it became a bit much for us. For fans of a hearty, drinkable oatmeal, this may be right up their alley! Again, we did feel full after drinking, and feel as though the drink would give us an energy boost!

Maca With Honey

Our favorite of the Ancient Nectars line, this drink has a warming and soothing honey flavor. Like the rest of the drinks in the line, this flavor is not overwhelmingly sweet. The maca powder mixed well into the drink, giving the Maca With Honey flavorless texture than others in the range! This flavor tasted good and made us feel good, though maybe not as filling as the others! They’ve hit an excellent balance of flavors and textures in this one!

For more information visit Ancient Nectars website.

Perfect for enjoying at a sunny backyard BBQ, around the campfire, or while unwinding after a long day, Flying Embers kombucha is packaged in attractive 16 oz. “tall boy” style cans with vibrant marbled colors and text differentiating the three flavors.  Every flavor is USDA Organic and has an alcohol content of 4.5%. The company is also committed to giving back, especially after a close encounter with the California wildfires in 2017. They give 1% of their profits back to first responders.  We love this product, and think it’s perfect for the crowds of people who already enjoy kombucha regularly and would enjoy something with a bit more “kick” when they’re trying to party down! It’s also a great, functional alternative to more sugary and artificial hard beverages available. You can enjoy Flying Embers kombucha in three tantalizing flavors:

Ancient Berry

The Ancient Berry flavor was a perfect blend of sweet and tart, and like ALL of the Flying Embers flavors, was full of small, satisfying bubbles! What exactly ARE ancient berries? They highlight their blend of elderberries, goji berries (often touted as a “superfood”), and raspberries. We loved the vibrant purple colors on the can. The tart and sour “fresh berry” flavor come through rather than a sickly-sweet artificial berry that we often find in berry-flavored drinks.  Those who love wine coolers might like this flavor best, and we would definitely consider the flavor and benefits a step above your average wine cooler!

Ginger and Oak

If you’re in the market for a flavor that isn’t TOO sweet (maybe you’re usually a beer drinker), the ginger and oak flavor of Flying Embers is the one for you! There’s a subtle spice from the ginger that adds just the right amount of refreshing zing! We weren’t sure how well the oak flavor would come through, but there’s definitely a woody, botanical note to this flavor that pairs beautifully with the brightness of the ginger! Think ginger ale all grown up! We thought this was the most unique of the three flavors available. If you want to set yourself apart at the gathering, show up with some Ginger and Oak Flying Embers kombucha to share!

Lemon Orchard

The sunny yellow labeling on the Lemon Orchard flavor immediately transported us to a lemon grove in the height of summer. Far from being an overly-sugary “hard lemonade” type drink, though, their lemon flavor also includes lavender, mint, and ginger to give it a refreshing and botanical flavor! Those who love summer shandy style beers would love this flavor! There’s nothing more classic on a hot summer day than lemonade, and for good reason! Now you can enjoy the mouth-watering lemon flavor with added functional benefits and a little extra sass!

For more information visit Flying Embers website.

The new natural bliss Half and Half blend of almond milk and coconut cream, and natural bliss Oat Milk creamer prove that life’s not about having it all, it’s about choosing what matters. Easy-to-pronounce ingredients like almond milk, coconut cream and natural vanilla flavor with extracts from Madagascar vanilla all go into the new offerings from natural bliss. Each flavor is specially crafted to offer 100% natural bliss, 100% of the time.

“We know the right ingredients matter, and our natural bliss creamers simply use what’s needed to give people ways to experience delicious moments every day,” said Jason Merideth, Director of Marketing for natural bliss. “With rising interest in plant-based products, our two new non-dairy options are suitable for dietary restrictions and preferences, and they allow consumers to feel great about the choice they make each morning.”

New Options Featuring Milk Alternatives

• natural bliss Plant-Based Half and Half – Made with half almond milk and half coconut cream, this non-dairy option puts a creamy, plant-based twist on classic coffee creamer. The best part? The unsweetened flavor has zero grams of sugar, while the Vanilla flavor only has 2 grams of sugar per serving.
• natural bliss Oat Milk creamer – Made with real oat milk, cane sugar and natural vanilla flavor, new plant-based natural bliss Oat Milk creamer adds a creamy goodness to every cup. This non-dairy option is great for those who have dietary restrictions but still want a simple, rich addition to their beverage.

Also Coming to Shelves This Year

• natural bliss Toasted Coconut –Made with real milk and cream and extracts of real coconut, natural bliss Toasted Coconut creamer invites coffee drinkers to break the day-to-day routine and take a moment for themselves as they enjoy the taste and smells of a tropical oasis.

Source: Nestle USA

Nevertheless, one should consider the economic and environmental outcome that this trend has, due to the fact that its after-effect, as of now, is the annual creation of more than 500,000 tonnes of wasted coffee grounds. It is important to deal with the issue of coffee waste by analyzing the various ways the residue can be handled, both from an environmental as well as from an economic perspective.

Handling Coffee Residue

In order to provide a complete approach to tackling this problem, various stages should be taken into consideration.

At the Early Stage of Coffee Production

The first stage of doing so is by examining the various ways that the “pulp”, the outer skin of the coffee cherry, can be handled. As the pulp is not easily reproducible nor commonly used nowadays, it usually ends up in landfills and ultimately increases the overall waste disposal budget and environmental impact. Instead of doing so, there are two main approaches that could be followed:

• The creation of a substitute product for flour. Alternative byproducts like coffee flour, have proven to be beneficial for all social, economic, and environmental aspects of sustainability. By milling the pulp to a uniquely dynamic and flavour-rich ingredient, coffee flour can further help prevent worldwide food insufficiency.
• The pulp’s usage for the production of cascara. Cascara, also known as coffee cherry tea, is a herbal tea made from the dried skins of the coffee fruit and has gained extreme popularity over the past years. It has a sweet and cherry flavour and contains the same amount of caffeine as tea does. Not only does it allow for the coffee waste to be used in a creative way, but it also provides the opportunity for businesses to retail an eco-friendly and economically sustainable byproduct.

At the Posterior Stage of Coffee Consumption

The second stage towards battling the issue of coffee waste is by looking at the plethora of ways that used coffee grounds can be re-purposed, as they generate the largest amount of waste.

Lately, different approaches and methods have been in development throughout the world, with the most relevant examples being:

• The creation of eco-heat logs for heating, wood-burners, stoves and open fires. Used coffee grounds can be used for the manufacturing of coffee logs, diverting waste away from costly landfills and reducing C02 emissions by more than 80%.
• The production of an effective biodiesel. Research has shown that 2.55 million cups can help create biofuel that is capable of fully operating a bus for an entire year. With pilot products already in the works, the potential of reusing used coffee grounds to power different means of transportation is extremely high, by reducing C02 emissions approximately 15% compared to traditional mineral diesel.
• The production of environmentally friendly coffee cups. Biodegradable, reusable, and durable cups can both minimize the impact of coffee waste from an environmental perspective and lead to significant capital savings for businesses.

Those examples pave the way towards transforming the coffee industry into a more economically and environmentally friendly sector, and can further help inspire and convince organisations about the importance of dealing with coffee residue. It is necessary to handle a crucial topic like this as soon as possible, considering the continuously increasing demand of coffee consumption in a worldwide basis.

For more information visit Market Inspectors.

swop 2017 continues to feature the entire value chain of packaging, from packaging materials production and processing, primary packaging, secondary packaging, logistics/e-commerce packaging to packaging materials and containers, all in one fair. The exhibition serves eight industries: food, beverage, bakery, confectionary, cosmetics, pharmaceuticals, non-food consumer goods and industrial commodities. swop 2017, with the participation of nearly 700 exhibitors under one roof, will enable the interactions of industry players from different sectors of the packaging value chain which is totally in line with the smart, integrated, customized and green trends in manufacturing.

Many special highlights will be featured at swop 2017, a good number of them are inspired by interpack. Among them the “SAVE FOOD” initiative, a study of how to lengthen food’s storage period with innovative packaging materials and technologies, will launch its first debut at swop 2017. This not only enables food suppliers to reduce their costs but is also a good step towards environmental protection. In addition, swop again joins hands with the renowned organization Packaging Family to showcase the “FMCG Future Zone” featuring about 200 packaging materials and containers exhibitors. Once again, an exclusive presence in swop 2017.

More than a packaging trade fair, swop 2017 will also hold eight concurrent events to provide in-depth discussions on future packaging trends and strategic support for upstream and downstream enterprises in the packaging industry.

ISPE-CCPIE China Conference 2017 November 4-6, Holiday Inn Greenland Pudong, Shanghai

Aimed at promoting the implementation of the newly revised GMP, ISPE-CCPIE China Conference 2017 will be co-sponsored by CFDA Food and Drug Inspection Center, CCPIE (China Center for Pharmaceutical International Exchange) and ISPE (International Society for Pharmaceutical Engineering). The conference will feature in-depth discussion and exchanges on policies, regulations, automatic production and MES, new medicine-administration techniques, MAH (marketing authorization holder) system, biologics production techniques, CMC life cycle, management of clinically experimental drugs and other aspects by drug administrations, foreign and domestic experts and representatives from well-reputed enterprises. The meeting will include 14 parallel sessions, including main policies and regulation sessions, special pharmaceutical GMP session and special pharmaceutical GCP session (all lecturers and hosts of the two special sessions are in-service officials from CFDA and its inspection center.

SBA Yangtze River Delta FMCG Creative Forum 2017 Morning of November 7, SNIEC W3-Q01 Conference Room

Since its inception, swop has been energetically supported and highly recognized by nearly 40 foreign and domestic associations of related industries in packaging and processing with their high-quality buyer groups. An on-site FMCG Forum will then be held by Shanghai Beverage Association (SBA), discussing the development of FMCG packaging industry in the Yangtze River Delta, particularly the food and beverage industry.

“Packaging, Intelligence, Future”, a Further Step towards Intelligent Packaging Manufacturing Afternoon of November 7, SNIEC W3-M10 Conference Room

During the 12th Five Year period of China, China embarked on intelligent packaging. When entering into the 13th Five Year period, China proposed the Made-in-China 2015 program. How to transform the manufacturing industry of China from being large to being strong while taking steps towards intelligent manufacturing, this must be taken into consideration by all packaging enterprises. Experts from the School of Mechanical Engineering Jiangnan University, Packaging Research Institute of Japan, Shanghai Zidan Printing, Shenzhen Beauty Star and Shanghai XingPack will elaborate on intelligent packaging for the audience, including intelligent food packaging, manufacturing of intelligent packaging, intelligent packaging of daily-use plastics, packaging automation and robots in Japan and China.

Premiere SAVE FOOD Initiative Show in China for Extended Shelf Life through Creative Packaging November 8, SNIEC W2-M9 Conference Room

“SAVE FOOD” is a joint initiative of the Food and Agriculture Organization (FAO), the Environmental Program of the United Nations, UNEP, Messe Dusseldorf GmbH, and “interpack”, the world’s leading processing and packaging trade fair, aimed at providing field-to-fork solutions to the whole value chain through optimized and creative packaging, thus reducing food waste and loss throughout the world. SAVE FOOD will make its debut in China on swop 2017 through a special exhibition and summit forums (the whole of November 8). Well-known international institutions and enterprises from FAO, Chinese Ministry of Agriculture, Multivac, Dupont, Berry Plastics, Danbell, Tomra Sorting and others will entertain the audience with exhibitions and theme presentations on food waste and countermeasures, food storage, extended shelf life, sterilization, air-adjusting preservation, vacuum packaging, cold storage and other technologies in China and around the world.

Package Family Shares “Innovative, Green and Cross-Industry Packaging”& Interacts with Suppliers and Manufacturers Afternoon of November 7-9, SNIEC W3-Q01 Conference Room

In addition to the FMCG Pavilion, PKG Family will also cooperate with business tycoons like Johnson & Johnson, Estee Lauder, Shanghai Jahwa, Unilever, Jala Group, Pepsi and L’Oreal to launch three theme forums on “Innovative Packaging-Driven Business Development”, “Green Packaging, Green World” and “Cross-Industry Packaging for the Future”, respectively, on the afternoons of November 7-9 in combination, expounding the core demands for product packaging and design, providing reference for suppliers and equipment manufacturers in their future development of products and technology, exchanging ideas on future development direction, thus matching technologies and materials with the design.

“Optimized Storage & Logistics” and “Reduced Packaging Cost and Improved Transport Packaging” Morning of November 8-9, SNIEC W3-Q01 Conference Room

Intelligent logistics is getting closer and closer to our real life. Alibaba, JD.com and other e-commerce players have launched intense market activities on intelligent logistics, the fundamental reason for which is to attract the attention of the capital world. Intelligent logistics is the trend of future development, which integrates almost all the currently-available hot-spot technologies, having become one of the best competitive tactics in logistics. Whether you are manufacturers intending to modify production lines or storage and logistics of intelligent packaging, or equipment providers, system integrators and solution providers for packaging, automation and robot equipment, you can go here and jointly discuss how to optimize storage and reduce packaging costs.

Interested participants, should click here to register

A total of 30,000 terminal visitors are expected to visit swop and many terminal tycoons from the food and beverage industries have confirmed participation in the Buyer Group Program sponsored by the organizer, including leaders related to packaging and procurement from Pepsi, Mondelez, Bright Dairy & Food, Coca-Cola and Wahaha. The Buyer Group Program aims at erecting an on-site transaction platform both for the upstream and the downstream enterprises and providing one-to-one service, shuttle bus, free lunch on the day of visit, free refreshments in a VIP lounge and other thoughtful services for corporate participants (with more than 10 people) in the Buyer Group Program and finding the most innovative packaging and processing solutions for participating companies.

Source: swop 2017

TruEnergy

Released in United States, TruEnergy, a start-up brand created by former pro hockey player Jack McNamara, has innovative packaging and a formula suitable for active adults. Infused with natural caffeine, vitamins, electrolytes, antioxidants, and coconut water, TruEnergy will guarantee an energy blast without the crash.

TruEnergy is perfect for vegetarians and gluten- or dairy-sensitive consumers. Instead of sugar, its sweetness comes from maple syrup and stevia. If that weren’t enough, then its packaging is super convenient for taking anywhere, and it’s 100% recyclable. From the product itself to its marketing strategy, TruEnergy is a promising brand with a clear vision and innovative design.

Caliwater

Caliwater entered the beverage industry in 2014 with prickly pear-based beverages that made quite a splash. In 2016, Caliwater introduced two new flavors—cactus berry and cactus peach—to expand its portfolio.

Simply put, Caliwater stands out among other great releases because the brand has developed an interesting product with a marketing strategy that works perfectly. Caliwater has far more than trendy packaging and well-managed social media sites, and the idea behind the brand gives drinkers a special feeling from the very first sip. No matter where you taste its prickly pear-based beverage, Caliwater makes you feel as if you’re standing in the middle of the desert—free, careless, and yet thoroughly refreshed.

Genius

Many of my coworkers bring healthy smoothies to work in order to keep their stomachs happy and their minds as sharp as possible. That’s why I believe that Genius and similar products have massive potential in the market. In 2016, Genius played its cards right by changing its packaging and product from a coconut water-based drink to a protein-focused one.

Given the variety of coconut water-based beverage brands on the market, it’s becoming increasingly difficult to compete. However, with the right formula and communication strategy, Genius protein smoothies might become one of most popular products in its category.

Alta Palla

Released in 2016, Alta Palla is relaunching in March with the same four flavors. Its sparkling water already comes in three flavors: peach, grapefruit, and its most popular, lemon. Now, its new fourth flavor—wild cherry—gives consumers the opportunity to taste something different. Since Alta Palla’s first release, the brand has made few changes, which gives it additional value.

When it relaunches, Alta Palla’s packaging will take four differently colored labels that are brighter and, in my opinion, far more attractive. Moreover, the formula of its drinks will improve by saying no to sugar, calories, and sweeteners. Altogether, Alta Palla will continue to have healthier beverages with a new look and taste.

WellWell

In early 2016, WellWell released its cold-pressed juice line and, throughout the year, updated its primary line with a few improvements. For one, the amount of calories and sugar has been cut. With those changes, the beverages contain fewer than 100 calories and only 20 g of sugar per bottle.

WellWell comes in one flavor: a mix of watermelon and tart cherry with hints of biodynamic lemon. With the right marketing strategy, great packaging, and fantastic taste, WellWell should easily become one of the most-wanted cold-pressed juice brands in the United States.

Shamrock Farms Cold Brew Coffee

Despite the many interesting cold brew coffee brands in the United States and Europe, they are nearly all the same, except for different packaging and marketing strategies. However, Shamrock Farm’s new line of three different cold brew coffees—original, vanilla, and mocha—stands apart by being heavy on milk for a mix whose coffee taste doesn’t overwhelm.

Of course, Shamrock Farm’s line poses a few disadvantages compared to other cold brew coffee brands. For one, the packaging isn’t very inviting. Plus, lactose might deter some consumers from even trying the drinks. Despite those disadvantages, Shamrock Farm Cold Brew Coffee is a promising beverage line that adds diversity to the cold brew coffee industry.

Cave Shake

Usually, there is little doubt about what’s a beverage and what’s a food. However, Cave Shake can give the impression of both at the same time. With a base of coconut milk, the product is a meal replacement for vegan consumers, and its unique outlook on beverage products makes it fun. For consumers looking for healthier food and beverage products, Cave Shake makes it easy with three basic, but tasty flavors. Though coconut water has been on the market for several years now, Cave Shake makes gives coconut milk a brand-new ingredient.

Zupa Noma

If you’re looking for liquid food, then Zupa Noma—part beverage, part food—will rock your world. Though designed to look like a beverage product, Zupa Noma is actually soup that comes in six flavors. Such hybrid products often need a range of flavors to expand their pool of target consumers.

Zupa Noma has great packaging that makes drinking (or eating) the product quite convenient. Moreover, with the famous Ayesha Curry to represent the product, Zupa Noma has had little trouble spreading the good word. In all, Zupa Noma definitely has a taste and style that consumers won’t forget.

Sap!

Launched in 2015, Sap! Maple Water changed its packaging design and packed in even more maple power in 2016. Sap! isn’t just another maple water product line, but a brand boasting maple soda and maple seltzer to attract consumers seeking more interesting refreshments than regular soda. Sap! Soda has 90 calories and a rather high 16 g of sugar per can. However, consumers looking for a slightly healthier option can try Sap! Seltzer with only 50 calories and 9 g of sugar per can.

Cannonborough

Speaking of sodas, I simply can’t finish this list without Cannonborough Soda. Its small-batch beverage line comes in three different flavors with super cute animals on the labels that immediately catch your attention.

Although Cannonborough launched earlier than 2016, it received far more attention last year due to its endless charm. The brand was created by three friends, so it’s not hard to guess that each flavor represents one of them. Hand-made small batches from a true friendship can’t be anything else but a true success story.

2016 was a remarkable year for the beverage industry. Many interesting brands were released that I believe will reach their target market and become well known among consumers. For me, however, the brands above made the most lasting impression, given their mixes, simplicity, and uniqueness. I hope that 2017 will bring even more brands worth trying and falling in love with.

Coconut water lime 

The clear design, with a label picturing fruit in the recipe against a sky blue background, sends a crystal clear message to consumers. Opening the bottle releases a dominant aroma of lime with a hint of coconut water. The initial sourness comes from fresh lime juice, and the drink’s colour is slightly yellow and turbid from the fruit. The drink is not sweetened with any additional sweeteners and contains 18.8 kcal/100 mL.

Passion-fruit nectar

A beautiful pink label matches the product’s orange colour, as visible through the transparent glass bottle. The drink is prepared using passion-fruit and acerola cherry juices, sweetened with cane sugar, and contains 41 kcal/100 mL. Opening the bottle gives off the powerful aroma of passion-fruit that also dominates the taste. Tasting reveals the natural sourness of the juices and a slight sweetness that does not overpower the fruity taste. The drink’s colour comes naturally from passionfruit, as do its turbidity and slight sediment.

Guava nectar

The entire design and product colour match that of pink guava. The drink’s aroma is clear, bright guava that absolutely matches with the taste of the drink. It is neither too sour nor too sweet. The texture is that of freshly squeezed guava, with a slightly grainy feel from the real fruit. The drink is sweetened with cane sugar and has 41 kcal/100 mL.

Pineapple juice

With 100% natural pineapple and acerola cherry juices, this drink’s colour matches that of the label, both of which are the natural yellow of pineapple. The pleasant aroma is dominated by pineapple, as is the taste. Without any additional sweeteners, the drink’s balanced pineapple flavour offers a full mouthfeel and pleasing texture. The 45 kcal/100 mL come naturally from the fruit.

For more information Le Fruit website.

“When life gives you lemons—make lemonade!” We consume a lot of liquids in the summertime due to constant heat. The summer season is the perfect time of the year to release your own lemonade brand. So, what could sound tastier than a nutritious, organic lemonade filled with Vitamin C and naturally occurring electrolytes and antioxidants? Today we have a chance to speak with the founder of Sweet’tauk Lemonade—Deborah Aiza.

It seems you put your whole heart and passion into Sweet’tauk. What was your inspiration to start a beverage business?

There were so many new beverages being made but lemonade was staying the same. So I started Sweet’tauk using cold-pressed fresh-squeezed fruits and less than half the sugar.  It made a healthier-for-you update to a summer classic.

Every single beverage brand has a story behind it. How did you come up with Sweet’tauk Lemonade?

It seemed that most new beverages I was seeing – green juices and such – were meal replacements. But as you said people need something to drink and enjoy and quench their thirst on a hot summer day. And it was a hot summer day!

Today the major beverage trend is natural and organic. Why did you start to work with lemonade?

It was an opportunity to do exactly that – apply green juice methods and ingredients to lemonade. To make a natural, organic fresh never heated low sugar good for you lemonade.

At the moment, we can try four different flavors of Sweet’tauk Lemonade. Is there any other flavor that you would like to add?

Mango is coming soon and in addition to our low sugar we have recently starting making sugar free versions, sweetened with natural and organic stevia and still with our same tart flavor profile.   Our sugar free version of Meyer lemonade is already available in the Hamptons and selected stores in the city.

Even though founders of successful beverage brands always adore their creations, among the variety of different flavors there is always the one they love the most. Which flavor is your favorite?

The nuance of flavor of our Meyer Lemonade is my personal favorite due to the combination of citrus juices and I am proud and happy that we got the classic right.

Sweet’tauk lemonade is only available to the US market. Are you planning to enter other markets?

That would be terrific and we’ve had requests from Japan, South Korea and Dubai – where the is surfing. We are excited to go global. But its only been a year and a half so we are still working hard to meet demand and opportunities here at home.  But stay tuned.

It is crucial to know your competitors. Who do you think is the main competitor for the Sweet’tauk brand?

Our main competitors are the hydration beverages in the HPP set. Drinks like coconut water, maple water, and watermelon juice.

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It seems that being unique is one of the most important elements to success these days. What is the competitive advantage of Sweet’tauk Lemonade?

We are America’s first cold-pressed, fresh squeezed, never cooked, HPP lemonade brand.  That said – its lemonade. It’s not about being unique its about our updating an American classic.

Sweet’tauk is still a young brand. Where do you see your brand 5 years from now?

We want to be The Next Generation of Lemonade  We believe that someone who grows up drinking Sweet’tauk’s fresh taste tart lemonades today will serve it to their children. We believe we are here to stay.  And if the next five years are anything like the last five months they are going to feel like 50.  So it’s hard to say where we will be but is a great journey.

“It is not how we make mistakes but how we correct them.” What main lessons have you learned when starting a beverage business? What would you do differently?

Nothing.  Like you said it’s all about mistakes.  While it didn’t feel like it I was lucky in that we bootstrapped and raised very little money to get this far. So, it was impossible to make big mistakes. We probably made a lot of little ones but that’s how you learn.  As for lessons, a hundred-mile radius is a good place to start and focus on until you have equal resources to apply elsewhere. That may sound cryptic but anyone who has started a beverage business will know exactly what I mean.

What advice would you give to beverage startups?

Meet your peers. Use resources like this. And again – just go meet everyone. Face to face. First hand.  Beverage really is a people business. And its personal – you’re making something someone will drink.  So go get them to drink it!

For more information visit Sweet’tauk website.