Collection fruits and vegetables isolated top view.

Fruit and Veggie beverages are right on trend and exactly what consumers are looking for. This trend is so hot that it is providing even greater opportunities into different segments: Restaurants, Fitness, Health & Wellness and Mixed beverages.

Now is the time to capitalize on this HUGE opportunity and get the word out about our Organic and 100% Crushed Fruit & Veggie Smoothie Concentrates.

Healthy Beverage Trend Data:

  • 44% of consumers call for healthier beverages at restaurants  Source: QSR Smart Chain
  • 114 new US beverages launched with vegetable flavors compared to 94 products a year ago. Source: Datamonitor
  • 55 % of consumers are making  conscious efforts to include more vegetable in their diet. Source: Mintel

According to QSR: “Fresh has become a mantra of the restaurant industry these days, and there’s nothing that conveys fresh better than using raw items, particularly fruits and vegetables. There are an increasing number of menu items across all dayparts that rely on fresh fruits and vegetables for their taste, texture and color.”

Americans consumed 20 percent more fresh food in 2013 than they did a decade earlier, according to market research firm The NPD Group. The company expects all three dayparts to get even fresher during the next five years, driven by Millennials and Generation Z.

Beet-based beverages are on the rise amongst triathletes, marathon runners, cyclists and even body builders. According to data from global market research firm, Mintel, new beverages launched listing beet as an ingredient have risen steadily since 2012.

Even the cocktail world is catching onto the trend of adding different vegetables into their mixed drinks. Vegetables bring unconventional flavors to cocktails that convey a healthier perception.

“Since the beginning, mixology has been about experimentation and finding unexpected but tasty flavor combinations. It only makes sense that bartenders are moving to the vegetal realm after so many years with fruit as their muse.” Bryan Schneider, head barman of New York restaurant Park Avenue Summer.