Singapore start-up Nutrixin has launched its first functional beverage on the market, an apple peel essence containing five times the polyphenol content of conventional juices and 100 times more quercetin than a fresh apple.
At the crossroad of Americans’ increasingly sedentary work- and lifestyles and their demand for decadent food is a growing need for digestive remedies and an opportunity for supplements and fortified foods to edge out over-the-counter treatments that...
Similar to wine varietals, consumers are selecting premium juice based on the type of fruit used, particularly in apple juice, leading juice manufacturers to come out with variety-specific products.
‘My grandmother always told me: ‘Don’t peel your apple, the best part is in the skin’
In an effort for products to appear as close to natural as possible, beverage producers are turning more and more to ingredients complete with skin, seeds and fruit flesh.
DRY Sparkling just saw the first production of their latest Fuji Apple flavor run last week, which will be distributed nationwide at Target in April, the company told Beverage Daily.
Premium fruit and vegetable juice manufacturer, James White Drinks, has used social media to choose the redesigned label for its Classics English apple juice range.
Heineken says that hard apple cider remains an 'exciting growth opportunity' for it in the US, after it launched a Strongbow Honey & Apple variety in March.
The founder of Reverend Nat’s Hard Cider insists Americans care less than the English about upholding cider ‘purity’ standards and says he is inspired by craft brewers rather than ‘some old guy who owns an orchard’.
FIRST BOTTLED DRINKS LAUNCHED BY US CIDERIES INCLUDING REVEREND NAT'S HARD CIDER
The founder of Reverend Nat’s Hard Cider reveals that rustic pineapple-based street beverage tepache was the cidery's most successful launch ever, but doubts it will be the ‘next big thing’ in America.
C&C Group has moved to reassure investors after rival brand Angry Orchard Hard Apple Cider overtook its own brand Woodchuck as US market leader in June.
UK new product development (NPD) specialist Omniceutica has developed a process that transforms apple pulp and surplus fruit waste from cider making into nutrient-dense, bite-sized snacks.
Adding apple tree leaves to cloudy apple juice to boost polyphenol content could prove a reliable and cheap way for manufacturers to produce functional beverages with disease-preventing potential, according to a new Polish study.
Sensient Flavors LLC has developed a new range of natural apple flavors to plug consumer demands for fruit varietals as ‘positive nutrition’ takes hold.
