Capri Sun is launching Capri Sun Hydrate, a new beverage specifically designed for children that includes electrolytes. This product is positioned as one of the first drinks in the market tailored for kids' hydration needs. The introduction of Capri Sun Hydrate expands the brand's portfolio, aiming to cater to the growing demand for healthier beverage options for children while maintaining its recognizable appeal.

Fast-food chains are expanding their drink offerings to include energizing juices and custom sodas, targeting value-conscious consumers seeking affordable indulgences. This trend reflects a growing consumer preference for bold and innovative beverage options, prompting chains to adapt their menus accordingly. The focus on unique drink selections aims to attract customers looking for refreshing alternatives while maintaining cost-effectiveness in their dining choices.

Swiss startup Cosaic has raised $6 million in a seed extension round aimed at scaling its yeast-derived emulsifier. The funding will support the company's efforts to replace traditional additives with a one-size-fits-all yeast ingredient. Additionally, Cosaic plans to advance its regulatory initiatives in both the United States and Europe, positioning itself for growth in the food and beverage sectors.

Fresh Fizz Organic Soda has expanded its retail presence by entering national distribution with Sprouts Farmers Market, effectively doubling its footprint. The brand emphasizes its commitment to natural and organic ingredients, setting itself apart in the competitive better-for-you soda market. This strategic partnership aims to enhance Fresh Fizz's visibility and availability, catering to consumers seeking healthier beverage options.

ArchaeaLife, LLC has launched Archaea Active™, an ancient microbial platform aimed at transforming the functional food and beverage sector. This innovative platform utilizes unique microbial strains to enhance the nutritional profile and health benefits of products. The introduction of Archaea Active™ is positioned to redefine the science behind functional foods and beverages, potentially leading to new product development and improved consumer health outcomes.

Bevi has announced a brand refresh and the launch of a fully connected beverage platform, expanding its offerings beyond water. The updated Bevi Signature Countertop will feature an intuitive user interface and is scheduled to roll out across machines in 2026. This initiative aims to enhance user experience and engagement, positioning Bevi to better meet diverse beverage needs in the market.

The Brazilian orange harvest is beginning amid significant price uncertainty due to disappointing results from the previous season. This situation has created a challenging environment for producers as they prepare for the new campaign. The impact of last season's outcomes is influencing market expectations, leading to concerns about pricing stability and overall profitability for growers in the upcoming harvest period.

Citrus America has launched the Citrocasa xPro Juicer in North America, marking its 15-year anniversary. This new product aims to enhance the company's commitment to freshness, encapsulated in its slogan "You Can’t Fake Fresh." The juicer is designed specifically for grocery operators, emphasizing the importance of delivering fresh juice to consumers. This launch reflects Citrus America's ongoing dedication to quality in the beverage market.

South Africa's citrus industry anticipates a robust season in 2026, with increased export volumes projected. Dr. Boitshoko Ntshabele, CEO of the Citrus Growers’ Association of Southern Africa, indicated that harvesting and exports are expected to accelerate in the upcoming weeks. This growth reflects the industry's ongoing efforts to enhance its presence in global markets, contributing to the overall strength of South Africa's agricultural sector.

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The study investigates the relationship among knowledge, attitudes, and practices regarding the consumption of Spirulina-enriched fruit and vegetable juices. It utilizes structural equation modeling to analyze these factors and evaluates consumer preferences. The research aims to provide insights into how consumers perceive and engage with these health-oriented beverages, highlighting the importance of understanding consumer behavior in the context of enriched juice products.

The study investigates the biorefinery potential of ten citrus varieties from Bolívar Province, Ecuador, focusing on the utilization of citrus peel residues for essential oil production. This approach supports circular bioeconomy strategies in the agri-food sector. Varieties examined include mandarin, lemon, and others, highlighting the importance of valorizing biomass waste to enhance sustainability and resource efficiency within the industry.

The fruit-processing industry produces large amounts of organic by-products, including peels, seeds, and pomace, which are rich in bioactive polyphenols. These residues are currently underutilized, highlighting the importance of valorizing them to facilitate a transition toward a circular bioeconomy. However, traditional extraction methods are often solvent-intensive and kinetically inefficient, indicating a need for improved techniques to recover these valuable compounds effectively.

This study focuses on optimizing solvent systems for the efficient recovery of phenolic compounds from lemon by-products (Citrus limon (L.) Burm. f.). It evaluates ultrasound-assisted extraction and hydrodynamic cavitation as emerging extraction technologies. The research emphasizes the importance of establishing reliable frameworks for comparing these methods, ultimately aiming to enhance the recovery processes of valuable phenolic compounds from citrus processing by-products.

Microbial contamination and enzymatic browning are significant challenges in apple juice processing. This study presents ultraviolet-activated diacetyl as a novel method for bacterial inactivation and browning inhibition. The research demonstrates that this approach effectively reduces microbial loads while preserving the quality of apple juice. The findings suggest that ultraviolet-activated diacetyl could be a viable solution for improving apple juice safety and stability during processing.