I love that Super Juice lets kids do things they can’t do in real life or with a physical toy – they’ll never run out of ingredients, they won't get in trouble for making a mess, gross ingredients are a-ok, and there are so many reactions that it always feels like there’s something new to discover. The menu at the Super Juice cafe is a little different than what Jack, Jinja and Harvey are used to, but when in Rome, right?! Setting Super Juice in another galaxy also allowed us a lot of creative leeway. With Super Juice, we wanted to explore what could happen if we took away the constraint of being literal and realistic and instead went over the top with the funny and fantastical. Over the years, we’ve used a lot of the same reactions – yummy, yucky, spicy, etc.
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We wanted to combine that familiar play element with the surprise of Juice’s Wonka-esque transformations to create an experience like no other.
![super juices super juices](https://www.betternutrition.com/wp-content/uploads/2021/08/SuperJuicesMangosteen_GI-1311061670.jpg)
Super juices crack#
But after reading Charlie and the Chocolate Factory with my own kids and watching them crack up at the idea that candy can make you shrink or turn into a blueberry, the idea for Super Juice started to percolate.įeeding the characters is a common occurrence in our apps (see favourites like Pet Cafe, Friends and Babies). Okay, so it may not be your typical preschool app. The findings are published in the British Food Journal.We open on a juice bar in space, where your Sago Mini friends are lining up to experience the transformational effects of some truly ‘out there’ beverages. "Consumer demand for healthy drink options is certainly gaining traction and it's time the industry and government did more to encourage entrepreneurs in this space," he says. The profit margins are smaller, storage/fridge space is limited, and their shelf life is short. There are challenges to selling healthier drink options however. "While controlling demand through regulations-including warning labels and taxes-may be one way to halt the consumption of sugary drinks, increasing the variety, availability and supply of affordable healthier drink options could be more effective." "It was surprising to see that less than 10 percent of businesses overall offered a 'healthy drinks' category on their menus," Dr. New Zealand businesses were 20 percent more likely to sell probiotic drinks than businesses in Australia.įranchises and pubs were less inclined than independently-owned cafés and newer businesses to sell probiotic drinks, despite evidence suggesting a strong growth in consumer demand for healthy alternatives. Only 35 percent of hospitality outlets in both countries sold probiotic drinks such as kombucha and kefir, but almost three quarters of those who did, reported "medium to strong demand" for these products. Hallak, a hospitality expert in UniSA's School of Management, surveyed 400 restaurant, café, and hotel managers in Australia and New Zealand, examining their approach to healthy drink options. The demand could help counter a global obesity epidemic fueled by the booming restaurant and takeaway food trade, which is renowned for its high-calorie, less nutritious, meals and large portions.ĭr. Rob Hallak shows increasing numbers of Australians are driving sales of healthy beverages, including super juices, kombucha products, herbal teas, bottled water and probiotic drinks.ĭrink sales account for 40 percent of the country's $45 billion annual spend on eating out, with health drink sales topping $2.1 billion in 2018. A new study led by University of South Australia researcher Dr.