Barron Trump's yerba mate company, Sollos, has entered the competitive beverage market with a $39 pack of cans. The launch comes amid a growing number of beverage options available to consumers. The article provides a comparison of Sollos' pricing against other brands in the industry, highlighting the challenges and dynamics of pricing strategies within the crowded beverage sector.

The beverage industry is experiencing a surge in fibre-fortified products, including coffee, soda, and fruit and vegetable juices. This trend, referred to as "fibremaxxing," highlights the growing consumer interest in functional beverages that offer health benefits. As manufacturers innovate to meet this demand, fibre-fortified options are becoming increasingly popular among health-conscious consumers seeking to enhance their dietary fibre intake through beverages.

Solina has acquired Twang Foodservice, a San Antonio-based company specializing in beverage flavor systems and dry beverage solutions. This acquisition enhances Solina's capabilities to assist foodservice customers in developing innovative and distinctive food and beverage experiences. The deal, announced on June 9, 2026, targets quick service restaurants, coffee houses, and convenience stores, positioning Solina for growth in the beverage innovation sector.

Coca-Cola and Pepsi are increasingly focusing on mini cans in response to consumer demand for lower checkout prices. This strategy aims to attract budget-conscious shoppers who prefer smaller, more affordable options from their favorite brands. By offering these mini sizes, the companies hope to maintain sales and customer loyalty while adapting to changing consumer preferences in the beverage market.

The beverage industry in India is experiencing robust growth, particularly in coffee, ready-to-drink options, and protein beverages. This trend is primarily driven by Gen Z consumers who prioritize convenience and health. In response, companies are expanding their product offerings to cater to this evolving demand. This shift in consumer preferences presents substantial opportunities for future expansion within the Indian beverage market.

Nambawan Spain has launched Thaûma™, a new natural sweetener aimed at significantly reducing sugar content in food and beverage products. This innovation is part of the company's efforts in green-tech and plant molecular farming, focusing on creating healthier alternatives. Thaûma™ is positioned to transform the way sugar reduction is approached in the industry, catering to growing consumer demand for better-for-you products.

After experiencing rejection from 79 investors, the founder of O’kra successfully developed a sparkling okra water, which has rapidly gained popularity as a functional beverage. The brand is now expanding its reach nationally, highlighting the growing consumer interest in innovative and health-oriented drink options. O’kra's journey underscores the challenges and potential rewards of launching a beverage startup in a competitive market.

The European Parliament has raised a question regarding the EU-Mercosur Interim Agreement's impact on the European citrus processing industry. The inquiry, submitted by Vicent Marzà Ibáñez from the Verts/ALE group, seeks to understand the potential consequences of this agreement on local producers and the market dynamics within the citrus sector. The response from the Commission is anticipated to address these concerns comprehensively.

A delegation of Brazilian avocado, lime, and apple growers visited India to engage with importers and retailers. This initiative aims to capitalize on India's growing import market for these fruits. The Brazilian producers are strategically targeting this expanding market to enhance their export opportunities and strengthen trade relations. The visit underscores Brazil's commitment to increasing its presence in the Indian fruit sector.

The global grapefruit market is experiencing positive growth, fueled by increasing consumer interest in functional and healthy foods. This trend is expected to drive significant diversification within the market as it progresses towards 2026. The report indicates that the demand for grapefruit is being influenced by health-conscious consumers seeking nutritious options, contributing to the overall expansion of the grapefruit sector in the coming years.

Limoneira Company announced its financial results for the second quarter of fiscal year 2026. The report is available on their Investor Relations website, which provides detailed information about the company's business operations, financial performance, and strategic initiatives for stockholders, potential investors, and financial analysts. The results reflect the company's ongoing efforts in the juice, beverage, and citrus markets.

Want to dive deeper in citrus? Coming in 2026: citrodex.com

Leading FoodTech startups are transitioning into the skincare market due to various factors, including regulatory challenges and emerging biotech beauty trends. Innovations such as precision fermentation and cell-cultivated ingredients are driving this shift, reshaping both product development and commercialization strategies. This pivot highlights the intersection of food technology and cosmetics, reflecting a broader trend in the industry towards integrating advanced scientific methods into personal care products.

This study integrated biomimetic sensors with targeted taste compounds, including organic acids (OAs) and free sugars (FSs), alongside odor profiling using gas chromatography-mass spectrometry-olfactometry (GC–MS-O). The research aimed to elucidate flavor codes in citrus fruit peels, utilizing advanced techniques such as liquid chromatography-tandem mass spectrometry (LC-MS/MS) and GC–MS. This approach enhances the understanding of flavor profiles in citrus fruits.

The study examined the bioactive profile of hybrid beverages created through the co-fermentation of white grape must with orange and/or apple juices. It utilized metabolomic analysis to assess the resulting beverages' chemical composition and potential health benefits. The findings contribute to understanding how combining these juices can enhance the bioactive properties, thus offering insights into developing functional beverages with improved nutritional value.

This study investigates the potential of utilizing liquid waste from red beet pigment extraction, referred to as RBLW (approximately 12.0°Bx), as a sustainable alternative to glucose syrup in ice cream production. The research explores the characteristics and applications of RBLW, highlighting its viability in the food industry. The findings suggest that upcycling this waste could contribute to more sustainable practices in ice cream manufacturing.