Super Buzz Energy Drink is a performance beverage aimed at the 15-to 30-year-old demographic. The “New Age” brand is packaged in a 16-ounce aluminum can featuring a sci-fi themed character and a bright background demanding attention by the consumer.

The revitalization plan is designed to allow Molson Coors to invest across its portfolio at the level necessary to drive long-term, sustainable success.

Oat Yeah The 0g Sugar One is free from dairy, soy, cholesterol, artificial colors and flavors and is Non-GMO Project Verified.

As the company continues to grow, Maguey Melate has now announced its official launch as it prepares to ship December subscription boxes for the Mezcalero of the Month Club. This shipment will be sent out the first week of December in time for the holidays and the company's largest to date.

The organic-based company leverages clean, sustainable ingredients including protein-rich oats, nuts, and seeds to reinvent the saturated RTD industry.

Thixogum™ G is a clean label alternative to traditional emulsifier and stabilizer systems. Thixogum™ G is a perfect stabilizer for dairy alternatives or dairy-free coffee creamers.

When stirred into water, this sugar-free/no sugar added dispersible dry mix makes a clear refreshing drink with a bright tangy cherry flavor. It uses a special whey protein isolate to provide “see-through” fortification, delivering 10g of high quality protein nutrition.

Many beverages today contain ingredients aimed at helping consumers address a number of issues, from the need for an energy boost to improving cognitive function and even aiding sleep and relaxation.

Blendtopia founder Tiffany Taylor will join the Peak Foods team and coordinate sales, marketing and product development for the smoothie line. The Peak Foods team will assume manufacturing and operations responsibilities, including procurement, inventory management and logistics. 

When formulating a plant-based frozen dessert that is also keto-friendly, developers must address a number of common challenges, including high-fat emulsification as well as texture and mouthfeel optimization due to decreased sugar solid content and lack of dairy protein.