The market place has a tremendous amount of discussion ongoing concerning the relatively new contender to the drink market.  These drinks are being marketed as functional beverages.  What is the coffee fruit functional beverage?

According to Wikipedia, a functional beverage definition is defined as drink products that satisfy thirst, are non-alcoholic and ready to drink.  They include in their formulation non-traditional ingredients, such as herbs, vitamins, minerals, amino acids or additional fruit or vegetable raw ingredients, depending on the purpose it is designed for, so as to provide specific health benefits that beyond general nutrition. Sports and performance drinks, energy drinks, ready to drink teas, enhanced fruit drinks, soy beverages and enhanced water.

May different components have been combined into drinks that fall into the functional beverage arena.  Unfortunately, many of these drinks, in reality, are not functional beverage fortified drinks. They have added sugars, preservatives, colors, etc. Yes, they may have the base ingredients but they are just drinks. PERIOD.

By comparison, the coffee fruit functional beverage has what most to the other drinks do not have.  The drink has food-form calcium carbohydrate which contains the vital, trace element boron and a standardized blend of eight different vegetables for a powerhouse of vegetable based antioxidants and nutrients.  This produces a high ORAC (Oxygen Radical Absorbance Capacity) value that supports many of the body’s vital functions.

Also contained in this drink is a pomegranate powder from one of the world’s most prized fruits. The pomegranate is known to assist the body with healthy inflammation response, antioxidant support and healthy circulation to the brain. There is even a patented botanical adaptogen formula that has been shown to increase the body’s resistance to stress and tension during human trials.

This beverage starts with the coffee fruit, which is also known as the coffee cherry is the fruit of the coffee plant. The best way to describe the coffeefruit is that it is similar to the sweet cherry. You have an excellent fruit with a seed. Only, with the coffee fruit, the seed is the coffee bean that is where we get our coffee. The real plus in this beverage is the proprietary blend of fruit powders and extracts that promotes healthy aging, healthy cardiovascular function, healthy vision, and many more positive results.

Then, to make this drink truly unique, we blend into our drink a mix of other power packed fruits, such as cupuacu, camu camu, and acai. They are blended into this drink which results in a coffee fruit functional beverage that may well rule the industry.

With only 63 calories per three ounce serving, this drink provides the antioxidant equivalent of more than sixteen servings of fruits and vegetable.

Imagine how you would feel if you had to eat 16 servings of fruits and vegetables everyday?

I am guessing that eating that much on a daily basis would be quite a fete, not counting the time, effort and discomfort that would occur with that much food.  In comparison, with this functional beverage, you would only have to drink 3 ounces every day and you get the same benefits.

So, if you are ready to step up your health, you need to do what my team and I did by going to: http://CBD.MLMIntegrityMarketing.com This will get you started on your journey with the coffee fruit functional beverage.

The market place has a tremendous amount of discussion ongoing concerning the relatively new contender to the drink market.  These drinks are being marketed as Functional Beverages.  The functional beverage industry includes many drinks that have a wide range of components and nutritional values.

So, what is a functional health beverage?

According to Wikipedia, the functional beverage definition: functional beverages can be defined as drink products that satisfy thirst, are non-alcoholic and ready to drink.  They include in their formulation non-traditional ingredients, such as herbs, vitamins, minerals, amino acids or additional fruit/vegetable raw ingredients, depending on the purpose it is designed for, so as to provide specific health benefits that beyond general nutrition. Sports and performance drinks, energy drinks, ready to drink (RTD) teas, enhanced fruit drinks, soy beverages and enhanced water.

May different components have been combined into drinks that fall into the functional beverage arena.  Unfortunately, many of these drinks, in reality, are not functional beverages. They have added sugars, preservatives, colors, etc. Yes, they may have the base ingredients but they are just drinks. PERIOD.

The newest push in this new market is the functional beverage energy drinks. This actually seems to be a contradiction in terms. Most people think of an energy drink as a beverage that gives you an instant boost.  This is partially true for the functional beverage fortified drinks but to a different degree than the true energy drink.  The energy drink often has been loaded up with sugar and caffeine to give the body its boost.

By contrast, the functional beverage should provide the boost from its natural ingredients, not added materials. When fruits and vegetables are combined into a drink, many different flavors and textures can be produced. Naturally, this brings about an extreme range of products that have the capability of meeting the needs of almost any circumstance. If you think you need a beverage that has a taste of blueberry and strawberry, chances are that someone has assembled that drink combination.

The challenge of the functional beverage market is to continually strive to assemble a drink that can do more for the body than any other drink that is available. Everyone keeps trying different combinations with varying degrees of success.

One of the giants to this market is a company called MonaVie.  MonaVie has worked hard to refine the various drink combinations to always push the limits of the functional health beverage and has been very successful. Their products have risen to the top of the ORAC (Oxygen Radical Absorbance Capacity) scale and, in some instance, set new upper limits. They continue to work on new beverages that will continue to improve the drinks and the quality of life for the person consuming these functional drinks.

The latest addition to this market is the fruit of the coffee plant, marketed under the name of coffee fruit, coffee cherry and coffee berry.  Each of these term identify the same fruit, they are just being marketed differently.  The reason this fruit is new to the market has to do with the delicate nature of the product.  Since the fruit becomes rancid very quickly, less than twenty four hours, the fruit was discarded for many, many years.

In 2001, a group developed a process to stabilize this fruit and an entirely new product line was initiated.  The unique feature of the coffee fruit is its ORAC score which was literally off the charts. Its score was more than 625 times higher than the blueberry, which was the industry standard for many years. A new standard had been established

One company has set a new standard for the functional beverage industry with the use of the coffee fruit.  This company has developed a unique beverage that has taken over seven years to construct and has set new standards for the ORAC scores. Recent tests have established an ORAC score of over 10,000 units per a three ounce serving.  In a simple explanation, this is the equivalent of sixteen servings of fruits and vegetable in a single serving or three times the US RDA standard.  This was also accomplished with zero added sugars and preservatives.  A truly unique drink.

So, how do you get your hands on this functional health beverage? You need to go to: http://CBD.MLMIntegrityMarketing.com and follow the links.  If you are interested in learning the best tools and techniques to market this or any product, go to: http://www.MLMIntegrityMarketing.com

Much as been written about the coffee fruit, which is the fruit of the coffee plant.  Most people are unaware that the coffee plant even has a fruit.  They don’t know that the coffee bean is actually the seed of the coffee fruit. Fewer people yet know that up to approximately seven years ago, this fruit was discarded because it would become rancid very quickly.

Seven years ago, a group of people established a process to control this fruit immediately after the beans were removed from it. Next they conducted a series of analysis of this fruit and determined that they had a true antioxidant goldmine.

The fruit displayed an unusual set of properties due to its physical environment, which was high in the mountains, and under the direct sunlight. Because of the sunlight, the antioxidants, called phenolic acids or polyphenols, in this fruit far exceed any other natural fruit. This fruit also contains other nutrients that have benefits scientists are just beginning to study and understand.

Everyone involved with this discovery process was excited because of the benefits of the polyphenols. Some of the expected benefits from the polyphenols include: Neutralizing toxic free radicals, helping to protect against systemic oxidative stress, helping to reduce the incidence of oxidative pathologies such as coronary heart disease, inflammation and possibly even certain cancers, and to provide health benefits associated with glucose management, Type 2 Diabetes and Metabolic Syndrome, depression and anxiety and oral health.

Additional research has led to the discovery that polysaccharides, such as mannans and aribinogalactans, make up nearly 50% of the coffee fruit’s nutritional benefits. This was an unexpected benefit since the polysaccharides are not present in our coffee.  The realization was that the roasting process was responsible for destroying polysaccharides and, since the coffee fruit is processed before the roasting process, they could be maintained.

Further research led to the discovery of what the carbohydrates in the coffee fruit would do for the body.  It was discovered that five of the eight types of carbohydrates are present in the coffee fruit. These five, mannose, galactose, fucose, xylose, arabinose and glucose, are found in unusually high levels and are responsible for aiding our bodies digestive systems.

Based on these fantastic results, a group determined that the coffee fruit needed to be processed in a fashion that everyone could benefit from its properties. One of the results of this discussion was the development of a true functional beverage. This beverage was formulated to maintain the best of the coffee fruit and to include other fruit and vegetable extracts to achieve a true, one of a kind functional drink.

Recent testing by Brunswick Labs resulted in this functional beverage receiving an ORAC value of 114,351 units per liter. This equates to 10,149 ORAC units per one recommended daily three-ounce serving. That is the antioxidant equivalent of approximately 20 servings of fruits and vegetables. As a drink with excellent taste, this functional beverage most likely will become the new standard in functional beverages.

Many people also are aware that the coffee fruit is also marketed by others names, such as the coffee cherry and the coffee XXXry (for proprietary reasons I can’t spell it out). The coffee fruit is currently in a highly competitive market, with everyone wanting a piece of the action, so expect to see many people trying to claim their product is best.

So, where do you go from here? To get your piece of the coffee fruit beverage market, go to: http://tr.im/mynewlife If you are looking for a marketing system to aid in claiming your part of the coffee fruit market, check us out at:  http://CB.MLMIntegrityMarketing.com