Slideshow: Beverage innovation is booming

KANSAS CITY — Foodservice operators are generating consumer interest with new beverage formats and on trend flavors.

Atlanta-based Sonic Drive-In is innovating its refreshers portfolio with a line of frozen refreshers. The beverages feature a blend of ice, fruit or berry purees and natural caffeine content from green tea, according to the company. Varieties include watermelon peach, mango peach, strawberry passion fruit and berry citrus.

“Frozen refreshers build on our signature slush expertise and pair it with vibrant real fruit flavors, including our new seasonal watermelon peach, to deliver a refresher experience only we can offer,” said Barbara Williams, vice president of culinary innovation and category management at Sonic. “It’s our take on an emerging trend, reimagined the Sonic way, and unlike anything else in the category.”

Smoothie King is tapping into the pickle flavor trend through a collaboration with Grillo’s Pickles. The limited-time pickle smoothie features Grillo’s pickles mixed with bananas, organic kale and coconut water to deliver a tangy, hydrating beverage offering, according to Smoothie King.

“Pickles are not only delicious and having a cultural moment, they also offer real nutritional benefits, especially known for their enhanced hydration,” said Lori Primavera, vice president of R&D and product marketing at Smoothie King. “That combination gave us an opportunity to explore them in a new format and push our innovation into new territory, reimagining how a beloved flavor can deliver both function and taste.”

Yum! Brands subsidiary Taco Bell has introduced a cold brew beverage line. The product, available exclusively at Live Más Cafés, is formulated from a blend of medium and dark roast Arabica beans. In addition to the cold brew, the company is adding a line of cold foam toppings. The cold foam includes such varieties as horchata-flavored purple velvet, caramel dulce and vanilla cream.

“As we continue to build the Café experience, cold brew and cold foams felt like the natural next step — bringing a flavor-forward, premium coffee experience into fans’ everyday routines,” said Liz Matthews, global chief food innovation officer at Taco Bell.