Down To Earth Organics launched a collection of four ready-to-drink bottled "supertea" beverages that are packed with herbs and adaptogens to provide functional benefits. The new range includes drinks like Longevity, Revival, Energy and Tranquility, each of which supports a different purpose.
While the restorative, soothing Tranquility drink helps to reduce stress and fatigue with ingredients like chamomile, lavender and ashwagandha, Energy is a pick-me-up beverage that delivers a boost with a base of antioxidant-rich green tea, peppermint, lemongrass and lemon juice.
Each of the tea beverages are shelf-stable, certified organic, vegan, non-GMO and all-natural with no artificial dyes or preservatives. In place of refined sugar, some of the Down To Earth Organics beverages use monk fruit—a natural sugar-free sweeter.
What Makes This Trend Stand Out
- Functional Beverages
- The rise of ready-to-drink adaptogenic teas presents an opportunity for the functional beverages industry to tap into the growing demand for natural health and wellness products.
- Adaptogenic Foods
- The launch of bottled superteas with adaptogens highlights the potential for the adaptogenic foods industry to create innovative products that promote stress reduction and overall well-being.
- Organic and Natural Products
- The increasing popularity of certified organic and all-natural teas emphasizes the need for the organic and natural products industry to continue developing innovative and healthier alternatives to traditional beverages.
Sectors Adopting This
- Functional Beverages Industry
- The functional beverages industry can capitalize on the market demand for adaptogenic teas by innovating new ready-to-drink beverages with functional benefits.
- Adaptogenic Foods Industry
- The adaptogenic foods industry has the opportunity to develop more convenient and accessible adaptogenic products, such as ready-to-drink bottled superteas.
- Organic and Natural Products Industry
- The organic and natural products industry can create disruptive innovation by exploring alternative sweeteners, like monk fruit, to replace refined sugar in tea beverages.
