Beverages get real

May 15, 2017

Sponsored by Monin

Eager to win favor with mindful consumers, many restaurant operators are reformulating beverages with ingredients billed as “natural,” “clean,” “organic” and “local.”

Natural ingredients/clean menus ranked as the third-hottest concept trend in the National Restaurant Association’s What’s Hot 2017 Culinary Forecast. Also scoring high in the forecast were trends that often dovetail with a natural, clean approach, such as locally sourced produce, meat and seafood, and hyper-local sourcing — which includes restaurant gardens and house-made menu items.

Research reveals how meaningful this is to consumers. In 43 percent of foodservice occasions in which a beverage is consumed,