Kennesaw Juice Company的动态

Got a specific question or concern? Our Product Specialists are here to help you find the right products tailored to your needs. In this post, Product Specialist Leo breaks down the differences in effects between flower and infused beverages.

In today's dynamic food market, staying ahead requires a constant stream of innovative products. At Machu Picchu Foods, we are committed to helping you achieve just that. Two flavors have emerged as pioneers in the chocolate chip market: Pumpkin Spice and Salted Caramel. These unique combinations offer a sensational twist on a classic treat, captivating consumers with unexpected yet harmonious notes. Are you curious about how to incorporate these trends into your product line? Discover the secrets behind their popularity in our blog post here! ??https://bit.ly/4haE6FW

Attention Food & Beverage Manufacturers!?? A bubbly trend is rising and it's hotter than your morning brew!? Our trend spotlight for this week is - the Vacuum Flask!??This ingenious invention uses a vacuum enclosed between two walls to keep your liquids at their original temperature, be it your piping hot coffee or icy cold drink.????? Backed by data, it's not just a passing fluke. Over the past year, Google search volume for 'Vacuum Flask' has surged by an impressive 15%! The times are changing, and those changing times are placing greater focus on products that offer practicality, convenience, and a nod to environmental consciousness.???? As the leading market research software platform, we at Suzy, have been tracking this trend. Our detailed insights show that this interest growth is fueled by consumers' escalating demand for reliable, sturdy, and eco-friendly beverage solutions. Plastic is passé, welcome to the reign of the Vacuum Flask!???? Stay tuned for more from us as we serve you the freshest, most influential trends! Let's brew the future together with innovation at the heart of our operations. #VacuumFlask #FoodBeverageTrends #SuzyInsights??

Cold coffee matters to the future of the coffee industry. Since it’s a different product with different attributes, formats, and selling points, companies need to develop new ideas to be cool. We talk about the new consumers, new drink formats, and tastes for cold coffee. #RaboResearch

Looking for coffee inspo? Look to these 3 regions ?? Gen Zers and other novelty-seeking consumers?are craving more global flavors in their food, so why not their coffee, too? Intriguing toppings, infused syrups and other global ingredients open the door to?fun concoctions in a familiar format. Explore these three regions for fresh inspiration. https://lnkd.in/eFJdU-pc

"...the ultimate goal of the whole coffee chain is to create a beautiful experience for the consumer...other than profits.... We roast coffee so as to create a soluble product from the green coffee and maximize the sweetness, acidity, aromatics, and texture inherent in the coffee through brewing..." Noting down parameters, every trial and error helps streamline the workflow as it's easy to monitor your performance while at the same time making improvements.

The explosion of coffee culture is fast turning consumers into connoisseurs. Which begs the question: how well do you know your beans? Our article explores and explains different types of coffee, from blends to single-lot – the crème de la crème beans that are literally the pick of the crop. #MathieuTeisseire #BestTaste #TrueFlavour #FlavouredSyrups #BusinessTips #SmallBusinessTips #SmallBusinessTipsAndTricks #BusinessTipsAndTools #HospitalityTips #HospitalityTrends #DrinkTrends #BarTrends #BarManagement Mathieu Teisseire Britvic plc

Cracking the Code: How Food Engineers Manipulate Your Senses... Food engineers primarily focus on enhancing the sensory experience of food rather than solely on its nutritional value. They invent subtle ways for food to influence our senses, including shape, color, and sound. Many foods are designed to be visually appealing and psychologically rewarding. Take Pringles, for instance—they are chips with a unique, curvy, and even 'sexy' shape, technically known as a hyperbolic paraboloid. This shape not only enhances their visual appeal but also allows them to be neatly stacked in their packaging. Additionally, significant effort is devoted to making them extra crispy. Mass-market foods, particularly those aimed at younger audiences, are designed to be noisy when bitten into—a feature achieved through careful study to create cell walls rigid enough to produce distinct, crackling harmonics. The secret lies in a starch-like substance that forms when corn or potatoes are fried in oil, creating a shell of starch and fat that generates a compressed air wave, akin to tiny bubble wraps, as we crunch into them. Beyond sight and sound, food engineers meticulously consider texture, a critical sensory aspect. From the velvety smoothness of chocolate to the satisfying chew of gum, texture significantly influences our perception of taste. #FoodEngineering #SensoryExperience #FoodDesign #Pringles #HyperbolicParaboloid #TextureAndTaste #MassMarketFoods #CrispySnacks #PsychologicalInfluence #FoodScience

Coffee drinks are now often treats. Check out my thoughts, included in this inspiring article from Flavor & The Menu ??????

???????? ???????? ??????????????- "?????????????????????? & ??????????????????????" You’ve developed a product with a dozen ingredients, each serving a role. Then you simplify, cutting back to the essentials. The flavor intensifies, the message becomes clearer, and consumers appreciate the transparency. The simplicity speaks volumes, resonating with those who crave less complexity and more authenticity. Have you distilled your product to its true essence? #Simplicity #CleanLabel #FoodTransparency #IngredientClarity #FoodTechStories