Project NOSH Staff

The benefits of coconut water have quickly catapulted the electrolyte-rich elixir from an exotic liquid sipped from the shell by locals and tourists to the epicenter of an entirely new beverage category: plant waters. And while coconut water continues to grow and evolve in the natural beverage space, which intersects with the similarly expanding functional foods category, it now has lots of company.

They’re barely out of diapers. But Generation Alpha—children born since 2010—
promises to be the most highly educated, diverse and technologically proficient generation to live so far, predicts Tessa van Asselt, a demographic expert from TrendsActive, a Dutch consultancy.

U.S. producers of natural and premium beverages such as coconut water, value-added dairy products and, in the food category, broths and soup, have gravitated to aseptic packaging for four principal advantages.

When temperatures drop, soup sales heat up. But in recent years, consumer attitudes toward the category have been chillier than winter in Alaska, and declining sales of this venerable and undeniably versatile dish have left soup manufacturers in need of some comfort themselves.

A long-simmering food fight in the U.S. is about to reach a boil. The Food and Drug Administration (FDA) is intent on improving its labeling standards to encourage healthier eating.

Hospitality giant Marriott International has announced plans to become involved in the growing food and beverage startup space with the launch of CANVAS, a new food and beverage incubator.

Featuring over eight hours of extremely valuable content, the videos are packed with key insights on beverage innovation and cutting edge trends that are reshaping the industry now and for years to come.

Tyler Merrick, founder of Project 7, recently sat down with FBU to discuss what’s he’s learned from using cause marketing as a major platform for his brand.

Mamma Chia founder Janie Hoffman discusses the process by which she was able to identify and partner with co-packers that could mass produce a beverage that incorporated an often challenging ingredient, which in her case, is the chia seed.

To meet bottling regulations, much ready-to-drink tea is acidified and sweetened. Yet health-conscious shoppers want premium teas with less sugar.