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Published since 1995,
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News

Health benefits help provide interest in juice drinks and smoothies
Juice isn’t just for kids, and it’s not just a breakfast option. As busy Americans seek quick, better-for-you options at all day- parts, juice has become a more critical part of their regular diet.
Fruit and vegetable juices are featured at the growing number of juice bars around the country. Juice bars have been around for decades, getting their start among health-conscious denizens of Southern California, says Dan Titus, president of Juice Gallery Multimedia, a consulting firm that also oversees the Juice and Smoothie Association.

Robeks makes menu changes
The changes are designed to appeal to more customers by expanding on the approach to health, nutrition, and taste that has made Robeks a premium brand since 1996.
The menu has also been reorganized into categories like “Performance,” “Power,” “Nature’s Best,” and “Fan Favorites” to help customers understand which items may best suit their needs.

Jamba Juice goes to Missouri
Through a new corporation, ShowMe Smoothie LLC, the investors have entered an exclusive franchise development agreement to develop 15 Jamba Juice stores in Missouri and Kansas over the next nine years. Also involved are sportscaster Joe Buck and Saint Louis University basketball star Scott Highmark.

Fro-Yo on the go
For one young frozen-yogurt brand, age is just a number.
Yooglers, an international self-serve fro-yo concept—which opened its first location in Madrid, Spain, in 2011—has set up its first stateside shop in New York City’s Union Square. And according to Manuel Fernandez, president of Otsu Group and Yooglers, Union Square’s opening is just the start of the chain’s international development.

Energy drinks on the rise
Though the energy drink and shots market grew 17% in 2012 and is expected to reach $21.5 billion by 2017, it still accounts for just 3% of the non-alcohol beverage market, notes a Packaged Facts report. Opportunities to boost energy drink consumption include tying the drinks and shots to weekly rituals like sports, or urging consumers to drink them in place of morning coffee or to combat afternoon energy loss.

The Apple Tree of Life? Adding leaves to juice boosts health potential: Study
Adding apple tree leaves to cloudy apple juice to boost polyphenol content could prove a reliable and cheap way for manufacturers to produce functional beverages with disease-preventing potential, according to a new Polish study.

Here come the 1980s again: Oatmeal and oat bran in vogue again
A new beverage segment has oatmeal consumers swapping spoons for straws. A crop of oat-based smoothies, juices and milks recently has emerged, marketed as fiber-rich, grab-and-go breakfasts for the busy and, in some cases, lactose intolerant. Available in flavors from coffee to mango-peach, the products boast such benefits as reducing cholesterol and aiding digestion.

Sustainable Food Summit advocates United Nations control of food supply
The third North American edition of the Sustainable Foods Summit was hosted in San Francisco on January 22–23. Improving efficiencies in food supply chains was the resounding message from the summit, which brought together more than 160 senior executives from the food industry. A number of speakers highlighted the inefficiencies in food production, distribution, and consumption.

Future Earth, Sustainable Development: U.N. controls for world food supply
Future Earth also collaborates with the Alliance for Global Sustainability, (AGS) which partners with various universities to provide research institutions a progressive path toward sustainability. “State of the Planet Declaration” explains how resource demand are changing our “global civilization”. In order to maintain our planet for future generations, we must accept the consensus of a “new epoch, the Anthropocene, which is a proposed term for the present geological epoch (from the time of the Industrial Revolution onwards), during which humanity and ariculture are having a significant impact on the environment.




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