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The Food Innovation Center at Rutgers has a rare opportunity available: space for rent in our Bridgeton NJ facility. This 1585 square foot raw processing room can be refrigerated, and it has a HEPA air filtration system, water, gas and electricity, all of which can be placed to individual specifications according to process design. It’s perfect for USDA or FDA processes including production, research and development, and commercialization.  

If you’re interested, please contact Nolan Lewin at nl95@njaes.rutgers.edu. 

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Specialty beverages have undergone a remarkable transformation in recent years, transcending their conventional definitions to become a captivating fusion of art, science, and culture. From meticulously crafted coffee creations to innovative tea blends and beyond, the world of specialty beverages continues to evolve, driven by consumer demand for uniqueness, quality, and experiential delight. In this article, we delve into the dynamic landscape of specialty beverages, exploring the latest trends shaping the industry and delighting taste buds around the globe.

The Rise of Functional Beverages

In today’s health-conscious society, consumers increasingly seek beverages that not only tantalize their taste buds but also offer functional benefits. This has led to the rise of functional beverages infused with ingredients like adaptogens, superfoods, and botanical extracts, all designed to support overall well-being.

A client of RFIC, Vibal Energy Tea, is made with real brewed tea leaves and flavored with simple ingredients: honey and a splash of juice, then infused with caffeine. Each 8-oz. serving has about the same caffeine as a standard medium cup of coffee (about 100mg of caffeine).

From antioxidant-rich cold-pressed juices to probiotic-packed kombuchas and energizing matcha lattes, functional beverages are captivating consumers with their promise of nourishment and vitality.

Sustainability and Ethical Sourcing

With growing awareness of environmental issues and social responsibility, sustainability has become a key consideration for both consumers and beverage producers alike. As a result, there is a rising demand for beverages that are produced and sourced ethically with minimal impact on the environment. From fair-trade coffee and tea to biodegradable packaging solutions and carbon-neutral production processes, sustainability is shaping the way specialty beverages are created, consumed, and enjoyed.

Innovations in Brewing Techniques

Advancements in technology and brewing equipment have revolutionized the way specialty beverages are prepared and enjoyed. From precision-controlled espresso machines to automated pour-over devices and cold-brew towers, the possibilities for experimentation and customization are endless. These innovations not only enhance the quality and consistency of specialty beverages, but also empower consumers to explore new flavors, aromas, and brewing methods.

Artisanal Cocktails and Mixology

The art of mixology has extended beyond the realm of alcoholic beverages to encompass a wide array of specialty drinks, including coffee cocktails, tea-infused spirits, and craft sodas. Mixologists are pushing the boundaries of creativity and flavor using innovative ingredients, techniques, and presentations to create memorable drinking experiences. Whether it’s a floral-infused gin and tonic, a spicy chai old fashioned, or a nitro cold brew martini, artisanal cocktails are captivating consumers with their complexity and craftsmanship.

Seraphim Social Beverage, another client of RFIC, has developed an alcohol-free drink that mimics the look of regular wine.

Cultural Fusion and Global Influences

As the world becomes increasingly interconnected, the diversity of flavors and cultural influences in specialty beverages continues to expand. From Latin American-inspired horchata to Japanese matcha latte art and Indian masala chai, specialty beverages offer a sensory journey that celebrates the richness and diversity of global cultures. By embracing multiculturalism and culinary innovation, beverage producers are tapping into a vast reservoir of inspiration and creativity, resulting in an exciting array of flavors and experiences for consumers to enjoy.

Tora Chai is currently working on new flavor refinement at RFIC and creating a fusion of old-world traditional brewing methods meeting new flavor in a market hungry for innovation.

Putting It All Together, Mixologist-Style

The world of specialty beverages is a vibrant and ever-evolving landscape driven by innovation, creativity, and a passion for flavor. From functional wellness elixirs to sustainably sourced brews, artisanal cocktails, and global-inspired creations, the possibilities for exploration and enjoyment are endless. As consumers continue to seek unique and memorable drinking experiences, the future of specialty beverages looks bright and promises a tantalizing journey of flavor discovery and delight.

Nolan Lewin serves as the Executive Director of the Food Innovation Center at Rutgers’ main facility, which focuses on manufacturing, R&D, training, and marketing.

To stay informed about what’s happening in the food and beverage industry, and at the Food Innovation Center at Rutgers, sign up for our newsletter.

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In 2024, the culinary landscape is evolving, with a kaleidoscope of flavors and innovative approaches to gastronomy. Specialty food trends have taken center stage, reflecting a dynamic fusion of global influences, sustainability concerns, and a growing emphasis on health and wellness.

As consumers become more adventurous in their culinary explorations, diverse and unique offerings are shaping the way we experience food.

The rise of alternative proteins continues. Plant-based and lab-grown options have gained substantial traction, appealing not only to vegans and vegetarians but also to flexitarians seeking sustainable and ethical choices. What we are seeing now is Phase 2 of this trend, with an emphasis on improving flavor and mouthfeel of these alternatives, in addition to lesser-known proteins such as mycelium (mushroom root). RFIC client MUSH Foods specializes in mycelium, designed to be mixed into other proteins as an extender.

A plethora of plant-based alternatives, from burgers to seafood, have entered the market, showcasing culinary creativity. Simultaneously, the development of lab-grown meat and cultured seafood (from companies like Blue Nalu) has seen significant advancements, providing a sustainable alternative to traditional animal farming. These alternatives not only cater to the rising demand for plant-based options but also address environmental concerns and animal welfare issues.

A Focus on Functional Foods

Modern consumers seek not just satisfying flavors but also foods that offer health benefits. Superfoods, known for their high nutritional content, remain in the spotlight.

Ingredients like turmeric, matcha, and adaptogenic herbs are incorporated into various products, from beverages to snacks, promising both indulgence and well-being. Meanwhile, probiotics and fermented foods are also gaining prominence, thanks to their positive impact on gut health. Kombucha, kimchi, and other fermented delights are finding their way onto more plates as consumers recognize the symbiotic relationship between a healthy gut and overall well-being.

Emphasizing ESG

The intersection of sustainability and gastronomy has given rise to an emphasis on zero-waste and circular food systems. Conscious consumers are increasingly seeking products with minimal environmental impact, prompting food producers to adopt eco-friendly practices. Upcycling ingredients, reducing packaging waste, and promoting locally sourced, seasonal produce are becoming integral to the ethos of specialty food.

Restaurants and food manufacturers are embracing the challenge of creating exquisite dishes while minimizing their ecological footprint, contributing to a more sustainable and responsible culinary industry.

Celebrating Regional Cuisine

Artisanal and regional flavors are making a resurgence, providing a counterbalance to the globalization of food. Consumers are rediscovering the charm of handcrafted products, with an appreciation of the unique tastes and cultural heritage of regional cuisines.

Artisanal cheeses, craft chocolates, and specialty condiments are gaining popularity, allowing consumers to savor the distinctive flavors of different locales. This trend not only supports local economies but also encourages a deeper connection between consumers and the origins of their food.

Assessing the Beverage Realm

The specialty tea and chai movement is captivating taste buds with an array of unique blends and infusions. Beyond traditional green and black teas, herbal concoctions featuring exotic ingredients like hibiscus, butterfly pea flower, and medicinal herbs are gaining popularity. Tea ceremonies and tastings have become social events, fostering a renewed appreciation for the craftsmanship and complexity of high-quality teas.

Additionally, the mixology scene is evolving with the introduction of non-alcoholic, spirit-free cocktails. These innovative beverages cater to a growing audience of health-conscious consumers who seek sophisticated and refreshing alternatives to traditional alcoholic drinks. Another RFIC client, Seraphim, created a social beverage drink at our center and is seeing considerable traction in the alcohol-free space.

The specialty food and beverage trends to watch in 2024 reflect a vibrant culinary landscape driven by a fusion of global influences, sustainability consciousness, and a commitment to well-being. From traditional sauces, jellies and drinks containing regional flavors, RFIC is face forward in the culinary world as it is undergoing a fascinating transformation that promises a diverse and enriching dining experience for consumers worldwide.

Nolan Lewin serves as the Executive Director of the Food Innovation Center at Rutgers’ main facility, which focuses on manufacturing, R&D, training, and marketing.

To stay informed about what’s happening in the food and beverage industry, and at the Food Innovation Center at Rutgers, sign up for our newsletter.