Functional Beverages Market Projected to Reach USD 325.1 Billion by 2031

— juice news

Functional Beverages Market Projected to Reach USD 325.1 Billion by 2031

[Report, but the teaser gives insights. ^JvI] The functional beverages market is projected to reach USD 325.1 billion by 2031, growing at a compound annual growth rate (CAGR) of 12.1%. North America is expected to lead the market with a 35% share, driven by innovations in energy drinks, probiotics, and plant-based products. Key players in this sector include PepsiCo, Inc., The Coca-Cola Company, and Nestlé S.A.

From Rickshaw Driver to Shark Tank: Beverage Startup Secures ₹2.5 Crore Despite Rejections

Mumbai-based beverage startup 3Sistersdrinks raised ₹2.5 crore from independent investors despite not securing a deal on Shark Tank India. The brand, which made a notable entry via an auto-rickshaw, attracted investor interest through its dual business model that includes both in-house brands and contract manufacturing. This approach has positioned the company for profitable growth in the competitive beverage market.

Bringing the Buzz Beyond the Beverage

The energy drinks industry was valued at over $75 billion in 2025, reflecting a strong demand for products that energize increasingly busy consumers. As the functional food and beverage sector expands, new and innovative delivery formats are emerging, offering alternatives to traditional beverage cans. This trend indicates a shift in consumer preferences towards diverse options for obtaining energy and functionality in their diets.

Cloudy Apple Juice: Your Secret Recovery Weapon for Health

A recent study emphasizes the benefits of cloudy apple juice as an effective recovery drink for athletes training for the Milano Cortina 2026 Winter Olympics. The juice is noted for its high antioxidant content, which can aid in muscle recovery and overall health. This finding positions cloudy apple juice as a practical option for individuals seeking to enhance their post-exercise recovery regimen during the Olympic season.

Uncle Giuseppe’s Capitalizes on Shift to Fresh-Squeezed Juice

Uncle Giuseppe's is implementing a high-margin strategy focused on fresh-squeezed juice to capitalize on consumer preferences shifting towards fresh products. The regional grocer emphasizes quality and freshness, aiming to attract health-conscious customers. This approach aligns with broader market trends favoring fresh and natural beverages, positioning Uncle Giuseppe's to enhance its competitive edge and profitability in the beverage sector.

— citrus news

Florida Citrus Growers Fear Another Freeze After Significant Crop Losses

Florida citrus growers are concerned about potential further freeze impacts after experiencing significant crop losses. During a recent cold snap, an orange grove in Polk City reported that 40% of its crop sustained weather damage. The situation has prompted attention from state officials, including Sen. Ashley Moody (R-Fla.), who toured the affected grove to assess the extent of the damage and its implications for the industry.

Filmmaker Gene De La Garza Releases Documentary on Valley's Citrus Empire

Gene De La Garza, a native of Weslaco, has released a documentary that highlights the citrus industry in the Rio Grande Valley. This project follows his earlier success in 2022 with the “Puro 956” stickers, which aimed to promote pride in the region. De La Garza's latest work continues to showcase the significance of the Valley's citrus empire and its cultural impact.

Estimate Puts Florida Freeze Damage Over $3 Billion

Florida's citrus industry, with estimates of freeze damage exceeding $3 billion. The freeze, which occurred in late January and early February, has severely impacted groves and fields, leading to significant losses for growers. The extent of the damage has prompted concerns regarding the long-term viability of the citrus sector in Florida, as growers assess the full impact on production and future harvests.

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

— research

Physicochemical Characterization and Phenolic Compound Content of Flour from Juice Residues

The study investigates the physicochemical properties and phenolic compound content of flour derived from blended juice residues, including peels, seeds, pomace, stalks, and leaves. These residues, produced during fruit juice processing, contain significant amounts of nutritionally relevant compounds. The findings highlight the potential of utilizing juice residues as a valuable source of nutrients, contributing to waste reduction and promoting sustainability in the food industry.

FDA Seeks Public Comments on Proposed HACCP Procedures for Juice Processing and Importing

The Food and Drug Administration (FDA) is seeking public comments on a proposed information collection regarding Hazard Analysis and Critical Control Point (HACCP) procedures for the safe processing and importing of juice. This initiative is in compliance with the Paperwork Reduction Act of 1995, which mandates Federal Agencies to announce such collections in the Federal Register to solicit feedback from stakeholders.

Tomato Juice vs. Pomegranate Juice: Which Is Better for Lowering Blood Pressure?

Both tomato juice and pomegranate juice can contribute to a heart-healthy diet. However, research indicates that one of these juices has more robust evidence supporting its ability to lower blood pressure. While both options offer health benefits, the comparative effectiveness of each juice in managing blood pressure levels is noteworthy, highlighting the importance of considering specific health outcomes when choosing between them.

HPLC–DAD/LC–MS/MS Characterization of Antidiabetic Kombucha Enriched with Bee Products

This study focused on optimizing kombucha tea enriched with Prunus spinosa L. juice and various bee products, including propolis, pollen, and bee bread. The research utilized advanced analytical techniques to characterize the bioactive profile and assess the functional potential of the kombucha, specifically its antidiabetic activity and in vitro bioaccessibility. Formulations were optimized through response surface methodology (RSM) to enhance sensory attributes.