New Standard Proposed for Identity of Pasteurized OJ

That article about the billion dollar smoothie. The fact that there is a substantial audience willing to pay around $25 on a regular basis… it set my mind racing, especially after just having spent time in Europe again.

Sometimes it is really difficult to justify certain pricing, even when there is a way to explain it.

Juice News 🧃

The Drink of the Summer Is a ‘Billion Dollar Smoothie’

The 'Billion Dollar Smoothie' has gained popularity as a trendy summer drink, with celebrities like Hailey Bieber endorsing it. This high-priced smoothie, available at Erewhon and SunLife Organics, is packed with superfoods and supplements, offering a luxurious and health-conscious option. The drink's ingredients include adaptogens, collagen, and other premium additions, appealing to consumers seeking a wellness-focused indulgence.

Domino to showcase beverage coding innovations at Drinktec 2025

Domino will present advanced beverage coding innovations at Drinktec 2025, focusing on smarter and more sustainable solutions for traceability and high-speed production. The showcased technologies aim to enhance efficiency and accuracy in beverage manufacturing processes, emphasizing the importance of innovation in meeting industry demands for improved traceability and productivity.

Generous Brands Completes Acquisition of Health-Ade

Generous Brands has successfully acquired Health-Ade, expanding its portfolio of premium refrigerated beverages. As a Butterfly portfolio company, Generous Brands adds Health-Ade to its offerings alongside Bolthouse Farms, Evolution Fresh, and SAMBAZON. This acquisition strengthens Generous Brands' position in the market and enhances its product offerings in the beverage industry.

Drinks packaging design trends: Luxury and sustainability come together

Beverage packaging design trends are evolving to combine luxury and sustainability, going beyond basic eco-friendly concepts to offer more creative and visually attractive solutions. This shift reflects a growing emphasis on innovative and appealing sustainable packaging options within the beverage industry.

No-added-sugar drinks given a tax exemption

Taiwan is considering exempting no-added-sugar drinks from taxes to promote its beverages globally and attract international brands to the local market. This move aims to boost Taiwan's beverage industry competitiveness and enhance its global presence. By offering tax exemptions, Taiwan hopes to encourage innovation in the beverage sector and strengthen its position in the international market.

Warburg Acquires FlavorSum from Riverside

Warburg Pincus has acquired FlavorSum from The Riverside Company, a manufacturer of flavor systems for food and beverage brands. This acquisition marks a strategic move in the industry, showcasing the ongoing evolution and consolidation within the flavor manufacturing sector.

The Soda Wars Are Over And Big Beverage Companies Won. Now What?

In the past decade, new fizzy brands with trendy health-related keywords like “kombucha” and “probiotic” gained popularity, while sugar-free options like Poppi and Olipop became common in US stores. National Beverage Corp. found success with La Croix, while major beverage companies shifted away from juices. The landscape has evolved with a shift towards healthier, innovative options challenging traditional soda brands.

Citrus News 🍊

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How much sugar is in orange juice? Here’s what to know

Orange juice, a sweet beverage with natural sugars, is considered acceptable in moderation by nutritionists. The Food and Drug Administration is proposing updated nutrition labels to include added sugars, aiming to increase transparency for consumers. It's advised to be mindful of portion sizes and opt for whole fruits to benefit from fiber content and avoid excessive sugar intake.

FDA Proposes Amending Standard of Identity for Pasteurized Orange Juice

FDA has proposed amending the standard of identity for pasteurized orange juice by lowering the minimum Brix requirement from 10.5% to 10%. This change would impact the sugar content of the juice, potentially affecting production processes and labeling requirements for manufacturers in the orange juice industry.

Research Worth Reading 🔬

First report of Colletotrichum johnstonii causing fruit rot of Citrus australasica in Australia

Finger lime, a native Australian citrus, is becoming more significant in high-end cuisine due to its use in First Nations foods. In February 2018, fruit rot was observed in finger lime trees in Rosebank, New South Wales, Australia. This marks the first report of Colletotrichum johnstonii causing fruit rot in Citrus australasica in Australia, highlighting a potential threat to this crop.

Functional Quality Improvement of Subpar Citrus Juice Using Microfluidization

The study explores the use of microfluidization to enhance the quality of subpar citrus juice, addressing issues like shriveled juice sacs and reduced flowability. Microfluidization can improve the nutritional and functional quality of the juice, making it more acceptable. This method shows promise for enhancing the overall quality of citrus juice products.

Development of edible films based on pectin and essential oil extracted from orange (Citrus sinensis) peel using a central composite design

The study focuses on developing edible films using pectin and orange peel essential oil through a central composite design. The research explores the effects of different variables on film properties like thickness, water vapor permeability, and mechanical strength. Findings suggest that these films have potential applications in food packaging due to their biodegradability and antimicrobial properties, offering a sustainable alternative to traditional packaging materials.

Preharvest chlorogenic acid treatments enhance fruit quality and affect the phenolic composition of ‘Navel’ oranges during cold storage

Preharvest chlorogenic acid treatments can enhance the quality and storability of 'Navel' oranges by influencing their phenolic composition during cold storage. This study highlights the importance of preharvest interventions in improving fruit quality and post-harvest characteristics, emphasizing the potential benefits of chlorogenic acid treatments for enhancing the overall quality of sweet oranges.