Exclusive Interview
From Firefighting to Functional Beverage: The Vitclear Story
FNBX sat down with the founder to discuss the technical challenges of creating a "clean label" soda that masks complex active ingredients, the task of educating the mass market on "nootropics," and why the brand is prioritising sleep and recovery over the traditional energy spike.
I created Vitclear whilst serving as a firefighter in Oxfordshire. I realised that you're not exactly replacing all the vitamins and minerals you lose when you sweat if you just drink water. I also wanted to make supplementation easier for people on-the-go, without being a drink packed with caffeine, as shift workers and athletes need to prioritise sleep. This resulted in many meetings with scientists, superfood experts and formulators, to create 3 drinks. Our Brain Health soda for productivity, our Gut Health soda to stay balanced, and our Active Health soda for recovery.
Our customers would typically know of (and already be consuming) the active ingredients in our drinks - we've just made it easier, tastier, and more affordable. For those who don't know already, I'd normally say 'Put simply, a Nootropic is any ingredient that may help brain performance', but you're right in saying that there is a lot more science to it than that.
The UK is very strict with what you can and can't say in terms of benefits, but coffee is actually a nootropic, of which most people consume it every day, and that helps people to understand that nootropics aren't this taboo 'smart drug' or anything like that. They can be simple functional ingredients like coffee beans or green tea. The term nootropic is more commonly known in the US, but we're seeing it appear more and more in the UK, and hopefully, we'll be the first brand that comes to mind.At Vitclear, we have a very difficult job trying to make complex products look really simple. We have over 20 beneficial ingredients in each can, with no artificial preservatives, additives, colours, flavours, or sweeteners, so everything from the can's design to the website design needs to look really clean and functional, without overloading the consumer with information. In terms of masking the more potent ingredients, it just takes a lot of patience on the R&D side. Our first Active Health flavour (Guava and Passionfruit) took months going back and forth to refine the taste, whereas our Tropical Peach Brain Health flavour that's on the shelves today is the first sample I tried!
The plan is to expand our flavour range to cater to those who don't want the sweetness of our existing offerings. Our drinks were originally designed with a younger palate in mind, but the majority of our customers are older, and we're going to respond to that demand. I don't think that there will be a revolutionary new ingredient discovery associated with Brain, Gut, or Active Health in the next few years, and we would want certainty of its efficacy with studies which take a long time to come to fruition anyway. We already have one of the highest-dosed functional drinks on the market, and it's backed by real results, so we don't really need to add any new ingredients or react to trends.
Protein is Everywhere: What Consumers are Getting Wrong
The democratisation of protein has created a 'health halo' that can be deceptive for the average consumer. The Nutrishop report highlights a critical pivot point: we are moving from an era of quantity (grams per serving) to an era of utility (quality, kinetics, and timing). For F&B brands, the opportunity lies in bridging the education gap, transforming protein from a generic ingredient into a precision tool for specific health outcomes like GLP-1 support and sarcopenia prevention.
Report
May 7, 2026
SmartSense by Digi: Why Food Safety and Consistency Drive 2026 Restaurant Revenue
The fast casual sector in 2026 is defined by a "Value-Safety Paradox." While 70% of consumers maintain an affinity for the customizable, bowl-based formats synonymous with the category, economic headwinds have rendered loyalty increasingly fragile. The report from SmartSense by Digi highlights a critical vulnerability: Fast casual brands have won on menu innovation (the bowl craze) but are losing on operational trust.
Report
May 5, 2026
Miso Robotics: AI & Robots in The Kitchen
As the restaurant industry grapples with labour shortages and the pursuit of franchise consistency, Rich Hull, CEO of Miso Robotics, is rewriting the operational playbook. From the sizzling precision of Flippy to the real-time intelligence of Zippy, Hull reveals how AI and automation are doing more than just frying fries; they are safeguarding workers, empowering managers, and delivering on the elusive promise of the perfect guest experience.
Interview
April 30, 2026

Electrolit Expands 7-Eleven Exclusive Pineapple Coconut Flavour
May 8, 2026

Slice Soda Launches Ready-to-Drink Functional Dirty Soda
May 7, 2026

Subway Expands Beverage Offerings with poppi Functional Soda
May 6, 2026
.jpeg)
Bulletproof Launches Ashwagandha and Lion’s Mane Infused Coffee
May 6, 2026

Olipop Launches Two New Functional Soda Berry Flavours
May 1, 2026

Vive Organic Expands Functional Shot Portfolio With Cognitive Focus
May 1, 2026

Neutonic Raises $6 Million to Scale Global Nootropic Beverage Platform
April 29, 2026

Pure Leaf Enters Functional Tea Segment with Mental Focus Sparkling Line
April 29, 2026
TREND WATCH: Summer 2026
Beyond the Buzz: Functional Beverage Market
This month's data shows a trend for health and wellness-focused drinks. The beverage industry is undergoing a seismic shift. Consumers are no longer satisfied with simple hydration or sugary indulgence.
Functional Nootropics
Next-Generation Protein
Non-Alcoholic Social Tonics
April 2026 Issue
FNBX INSIDER: Back To The Future
For decades, the café occasion was defined by roasted beans and steamed milk. But as younger demographics rewrite the rules of the caffeine economy, a wave of neon-hued, functional drinks is invading the traditional coffee shop. Are we witnessing the end of the "adult" roast, or just the birth of a new, hyper-caffeinated daypart?
-
Start-up Spotlight
-
Bakery & Plant-based Trends
-
Summer Flavour Trends
-
Robert Pattinson & 1664

Exclusive Insight
Automating Foodservice: Artificial Intelligence & Robotics
As severe margin pressures and chronic labour shortages squeeze the hospitality sector, a new wave of predictive AI, advanced robotics, and autonomous logistics is rapidly transforming food and beverage operations from the back-of-house to the final meters of delivery.
The robotics market is expected to reach $111 billion by 2030, and the Al food and beverage market could hit up to $585 billion in the same timeframe.












