Blending Blog

The trend for product development continues to see a mixture of traditional flavors combined with savory flavors. Particularly in beverage applications, we are seeing drinks like

Citrus flavors have been trending for the past several years with consumers. Citrus can be used in a variety of ways in many applications including zest, syrups, candied, pickled and preserved. The market is now seeing more varietals of citrus in new product development including these applications; dressing, non-alcoholic beverages, alcoholic beverage, infused oils, smoothies, dessert and culinary applications.

The R and D department has been working its way through developing blends with a regional theme. This has lead us to try new fruits and flavor combinations. In March, we are focusing on the South region of the U.S.

Happy 2018, with the start of a new year comes a focus back to healthier eating and drinking habits. Last year, we saw the popularity of Kombucha explode in the market place. In the New Year, continuing on with other fermented drinks, Tepache seems posed to be the next “it” drink.

Holidays are upon us, and thoughts turn toward tart fruits like cranberry, pomegranate, and plum. We have been incorporating these tart flavors into new fruit concentrate blend and then adding them to our brewed beer. In this process of brewing we have come up with an abundance of spent grains left over from the brewing process. We decided to utilize these spent grains into a spent grain granola sweetened with natural sugars and one of our developed fruit juice blends.