Back in the day, “from concentrate” meant that a beverage was overprocessed, nutritionally empty and would probably taste funny. Back then, the choice between “fresh” or “from concentrate” was a no-brainer.
But food science and beverage manufacturing have come a long way since then. In today’s globalized beverage manufacturing system, “from concentrate” means something much more positive. As a company whose core ingredient comes from the Philippines, Coco Libre stakes its reputation on “from concentrate” giving consumers everything they demand and deserve. How is this possible? Here are three reasons why.
First, Coco Libre’s low-energy concentration method makes use of advances in no- and low-heat methods to retain maximum nutrition and flavor quality. The process involves the cold-concentration method known as reverse osmosis, or RO, to gently remove a majority of water while retaining all of the nutrition and flavor components. This ultra-premium, low-energy method removes water from fruit juices by means of special filters. Additional water is then removed under a vacuum at a minimal temperature to maintain the highest level of quality and nutritional integrity.
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The coconut water concentrate, with nutrition and flavor intact, then goes into Coco Libre beverages that are made in the USA. That enables the company to deliver beverages that embody the trust and quality Coco Libre customers expect. That level of assurance isn’t currently possible for beverage manufacturing at the ingredient source, so Coco Libre chose to make beverages close to home at facilities certified by GFSI (Global Food Safety Initiative) with SQF (Safe Quality Food).
But do consumers understand? “We still have work to do there,” says Candace Crawford, Chief Executive Officer of Maverick Brands, Coco Libre’s parent company. “The average consumer doesn’t know about all the advances in manufacturing and quality efforts behind the scenes. So we have to show how every decision we make, in the end, is aimed at bringing them a better tasting, better functioning product.”
The winters in Milton, Massachusetts, bring brisk cold-snaps and 30 degree rains to its historic red-brick buildings and famous waterfront restaurants. Red-cheeked children skate on the frozen brook in nearby Cunningham Park and short horn blasts from incoming barges are carried over the sea air all the way to East Milton Square. It’s here that residents put on their Red Sox embroidered scarves and head out into the cold, because they know that if they want some of Mike’s Fresh Sushi or need to stop by Kinnealey’s Meat Shop for a whole chicken, they have to make it to the Fruit Center Marketplace.
“This is a family run business that’s been around for 42 years now,” says Michael Dwyer, Marketing Director for the Fruit Center Marketplace Milton. Focused on specialty and gourmet products, Dwyer says that residents come here because its a place they can trust. “From bread and butter to paper goods and detergents, all the stuff you’d find at a regular grocery store, you’ll find here – with countless gourmet items as well.”
The grocery store itself is home to an assortment of gourmet and specialty departments that are locally sourced, high-end and are highly regarded by both customers and upscale restaurants. Dwyer says that an important factor in choosing their partners was that these companies have experience in working with hotels and restaurants and specialize in high-quality products. He said, “This is certainly not usual for any other grocery retailer.”
