Future Flavors News Today

Cacao fruit, or cocoa fruit, is drawn from the same pod as cocoa beans. Normally thrown away, the juice, pulp and peel of the pod can be used as a sweetener in a range of products. Across Europe and beyond, cacao fruit has appeared recently in a range of beer and wine products.

Collaborations with Snickers, Twix and Milky Way have helped Keurig Dr Pepper find a winning strategy for flavored coffee: combining its expertise in coffee with imaginative flavors and the brand equity of some of America's best-loved indulgent brands.

Hard seltzer pioneer White Claw is launching White Claw 0% Alcohol in the US in January: ‘a radically new beverage’ that is designed to combine White Claw flavors with hydrating electrolytes while replicating the complexity of alcohol.

What drinks trends can we expect for the upcoming festive season? Experts share what they’re looking out for in the UK.

Drawing on a love for spicy cocktails, Kristen Knapp founded Heartbeat to ‘add unexpected spice into the wine category’. Can the hot rosé succeed in attracting younger drinkers to the category?

Spindrift is growing by tapping into the increased occasions for sparkling water and innovating around flavor, including seasonal varieties, the brand’s VP of marketing Sue Kim told FoodNavigator-USA.

The launch of Y3000 Zero Sugar represents the ‘first futuristic flavor co-created with human and artificial intelligence from Coca-Cola'.

From convenience to hydration and satiation, consumer preferences for beverages offer manufacturers an opportunity to hone in on value, attributes and nutrition with taste and simple ingredients as a common driver, according to Hartman Group’s Modern Beverage Culture report.

What’s trending in the US spirits scene this summer? Sean Eckhardt, Senior Vice President of US Sales at Bacardi, tells us how the company is tracking continued growth in tequila, RTDs and rum.

His Hip-Hop Study Hall is part of Ekin's iCare About Me.