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What reformulation really looks like in 2021: Reformulated products need to be better nutritionally and equally tasty, if not tastier By Katy Askew With calls to reformulate food and drink products to reduce fat, sugar and salt, we explore: What influences prompt brands to reformulate? What does the process really entail? And can it be done successfully during a global pandemic?
As consumer demands for health, nutrition and immunity unite with sustainability goals and better-for-the-planet supply chain efforts, brands reformulate to reflect consumer priorities and the changing food and drink landscape.
In February 2021 ahead of the latest National Food Strategy the UK government unveiled its research briefing, entitled
With a focus on upcycling and creating a sustainable supply chain, Riff Cold Brewed has conceptualised a ready-to-drink (RTD), carbon-neutral, plant-based offering that hails as the latest in clean caffeine.
We caught up with the Oregon brand’s co-founder, Paul Evers, to find out more about clean caffeine, the key ingredient behind the brand’s sustainable positioning, and how Riff Cold Brewed hopes to encourage the wider coffee industry to be more sustainable.
What was your inspiration behind Riff Cold Brewed?
Trying to discover what the next new, exciting category was, my son Bobby (co-founder of Riff Cold Brewed) and I started developing an idea and landed on the cold-brewed coffee sector.
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