Specialty Food Magazine

Winter 2019

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

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Anything else is just a soup cracker. For a cheese taste like no other: sales@johnwmmacys.com R efrigerated RTD functional beverages have grown 20 percent in retail sales, according to SFA's State of the Specialty Food Industry research. Probiotic-friendly kombucha has led the charge and more fermented functional beverages are coming that tout health, tradition, and flavor. Look for mushroom brews highlighting varieties like chaga, a nutrient-dense mushroom linked with antioxidants and cholesterol-lowering benefits; lion's mane, reported to have anxiety- reducing and heart health benefits; and cordyceps, which may help with anti-aging as well as diabetes prevention and heart health. Drinking vinegars, which are high in probiotics, amino acids, and antioxidants, will also continue to rollout. And watch for kvas, says the Trendspotter panel. This traditional Slavic and Baltic fermented grain beverage is commonly made from rye bread and flavored with fruits or herbs like mint. FERMENTED FUNCTIONAL BEVERAGES WINTER 2019 41

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