With vegetable ingredients abounding on the show floor at FiE in Paris last month, we look at how these are being used in beverages.
Yannick Troalen, consultant at Mintel, says he has seen more juices using vegetable ingredients - but keeping the taste around fruit.
For example, Tropicana Farmstand in the US contains one serving of vegetables alongside one serving of fruit in every glass - yet its varieties remain focused around fruit flavours such as ‘orange pineapple’ and ‘pomegranate blueberry’.
Mia Schellekens, of fruit and vegetable ingredients supplier SVZ, also sees brands are turning to “smart combinations” of both ingredients.
Naturex looks at how beverages can tackle a longstanding challenge: getting children to eat more vegetables. Baptiste Demur presents Naturex’s Berry Smoothie concept - a product that includes carrot puree yet maintains the dominant taste of raspberry.
The vegetable ingredients also help beverage manufacturers cut sugar levels and boost fiber content, he adds.
Find out which vegetable ingredients are on the rise here.