10 Things You Should Know: March
March 28, 2016
Download the full 10 Things You Should Know report here!
1. Black Tap Milkshakes
Black Tap in New York City is leading milkshake innovation by scoops and bounds. These are no ordinary milkshakes; they defy gravity and are piled high with an unbelievable amount of toppings. Each month the restaurant features special shakes like a Sour Power Milkshake made with sour candy, a Red Velvet Milkshake for Valentine’s Day, and even a special Shark Week creation. |Black Tap|
Photo Credit: Black Tap Instagram
2. Bottle Bungalow
A new sustainable water bottle can be recycled into functional housing tile. Created by the Center for Regenerative Design & Collaboration, the bottles become tiles and interlock to form roofing that can undergo decades of constant environmental exposure. |Beverage World|
3. Breakfast Gets Wild
Wild rice isn’t just a dinner side dish anymore! Innovative restaurant Milktooth of Indianapolis recently featured a porridge breakfast bowl made with wild rice, ancient grains, pomegranate, kiwi, pistachios, and hemp seeds. |Bon Appétit|
Get the full report here!
4. Students Don’t Lack Snack
According to an article in Candy & Snack Today, college students make up a significant chunk of consumers that snack. With 70% of students snacking several times a day, companies can target students to secure brand loyalty and favorability. Of note: students’ snack preferences, in order, are: healthy, salty, sweet/candy.
5. Chlorophyll
Now there are even more ways to eat your greens... you can skip them all together and go straight for the chlorophyll, the molecule responsible for a plant’s green color. We saw chlorophyll featured in a yogurt at Croft Alley LA. Chlorophyll is said to help control hunger and cravings, promote healthy iron levels, encourage cell repair, and more. |Bon Appétit|
6. Soup for the Summer
We’re spotting Tio’s gazpachos mentioned in several publications as a good option for summertime soup. Product claims include being certified organic, vegan, gluten-free, dairy-free, and soy-free. |Food Processing, Cooking Light, Food Technology, and Beverage Industry|
Dowload the full report here!
7. Make it a Doppio
Based on a recent study, the more coffee you drink the lower your risk of death due to cardiovascular disease, neurological diseases or diabetes. Interestingly, the health benefits were present regardless of caffeine content, suggesting that nutrients in coffee play a role. |Beverage World|
8. Imperfect Produce
A subscription-based company in California named Imperfect Produce delivers “cosmetically-challenged” fruits and veggies to their customers. The company’s goal is to reduce the amount of perfectly good-but-ugly produce that gets thrown away because they aren’t pretty enough to meet grocery store standards. |Trend Fire|
9. Cider vs. Soda Showdown
Hard ciders have fought for the space they claim on shelves and taps. Now, with hard soda brands like Not Your Father’s Root Beer entering the market, consumers are exploring these new yet nostalgic flavors. Cider makers will have to continue to compete for their share of the market. |BevNet|
10. Eat Your Tea
Now you can drink your tea and eat it too. A recipe idea shared on Saveur.com recommend that brewed green tea leaves (such as gyokuro) be dressed with soy sauce, rice wine vinegar, and sesame oil then tossed with cooked rice or scrambled eggs. |Saveur|
Download the full report here
Let FONA’s market insight and research experts translate these trends into product category ideas for your brand. They can help you with concept and flavor pipeline development, ideation, consumer studies and white space analysis to pinpoint opportunities in the market. Our flavor and product development experts are also at your service to help meet the labeling and flavor profile needs for your products to capitalize on this consumer trend. We understand how to mesh the complexities of flavor with your brand development, technical requirements and regulatory needs to deliver a complete taste solution. From concept to manufacturing, we’re here every step of the way.
Contact our Sales Service Department at 630.578.8600 to request a flavor sample or visit www.fona.com.
1. Black Tap Milkshakes
Black Tap in New York City is leading milkshake innovation by scoops and bounds. These are no ordinary milkshakes; they defy gravity and are piled high with an unbelievable amount of toppings. Each month the restaurant features special shakes like a Sour Power Milkshake made with sour candy, a Red Velvet Milkshake for Valentine’s Day, and even a special Shark Week creation. |Black Tap|
Photo Credit: Black Tap Instagram
2. Bottle Bungalow
A new sustainable water bottle can be recycled into functional housing tile. Created by the Center for Regenerative Design & Collaboration, the bottles become tiles and interlock to form roofing that can undergo decades of constant environmental exposure. |Beverage World|
3. Breakfast Gets Wild
Wild rice isn’t just a dinner side dish anymore! Innovative restaurant Milktooth of Indianapolis recently featured a porridge breakfast bowl made with wild rice, ancient grains, pomegranate, kiwi, pistachios, and hemp seeds. |Bon Appétit|
Get the full report here!
4. Students Don’t Lack Snack
According to an article in Candy & Snack Today, college students make up a significant chunk of consumers that snack. With 70% of students snacking several times a day, companies can target students to secure brand loyalty and favorability. Of note: students’ snack preferences, in order, are: healthy, salty, sweet/candy.
5. Chlorophyll
Now there are even more ways to eat your greens... you can skip them all together and go straight for the chlorophyll, the molecule responsible for a plant’s green color. We saw chlorophyll featured in a yogurt at Croft Alley LA. Chlorophyll is said to help control hunger and cravings, promote healthy iron levels, encourage cell repair, and more. |Bon Appétit|
6. Soup for the Summer
We’re spotting Tio’s gazpachos mentioned in several publications as a good option for summertime soup. Product claims include being certified organic, vegan, gluten-free, dairy-free, and soy-free. |Food Processing, Cooking Light, Food Technology, and Beverage Industry|
Dowload the full report here!
7. Make it a Doppio
Based on a recent study, the more coffee you drink the lower your risk of death due to cardiovascular disease, neurological diseases or diabetes. Interestingly, the health benefits were present regardless of caffeine content, suggesting that nutrients in coffee play a role. |Beverage World|
8. Imperfect Produce
A subscription-based company in California named Imperfect Produce delivers “cosmetically-challenged” fruits and veggies to their customers. The company’s goal is to reduce the amount of perfectly good-but-ugly produce that gets thrown away because they aren’t pretty enough to meet grocery store standards. |Trend Fire|
9. Cider vs. Soda Showdown
Hard ciders have fought for the space they claim on shelves and taps. Now, with hard soda brands like Not Your Father’s Root Beer entering the market, consumers are exploring these new yet nostalgic flavors. Cider makers will have to continue to compete for their share of the market. |BevNet|
10. Eat Your Tea
Now you can drink your tea and eat it too. A recipe idea shared on Saveur.com recommend that brewed green tea leaves (such as gyokuro) be dressed with soy sauce, rice wine vinegar, and sesame oil then tossed with cooked rice or scrambled eggs. |Saveur|
Download the full report here
FONA CAN HELP!
Let FONA’s market insight and research experts translate these trends into product category ideas for your brand. They can help you with concept and flavor pipeline development, ideation, consumer studies and white space analysis to pinpoint opportunities in the market. Our flavor and product development experts are also at your service to help meet the labeling and flavor profile needs for your products to capitalize on this consumer trend. We understand how to mesh the complexities of flavor with your brand development, technical requirements and regulatory needs to deliver a complete taste solution. From concept to manufacturing, we’re here every step of the way.
Contact our Sales Service Department at 630.578.8600 to request a flavor sample or visit www.fona.com.