Company Description

There are many compelling reasons to choose Tropical Açaí, but perhaps the most important is our passion and commitment to bring the finest organic açaí to consumers around the world. We take great pride in delivering the very best organic açaí our planet has to offer.  

Our company dedicated to making the world a better place through nutritious, delicious acai products harvested  sustainably. We strive to create products that are healthy, delicious, and ethically produced.

Brands: Açaí Puree/Sorbet/ Cubes Açaí shelfstable

 Press Releases

• Tropical Acai: The Bona Fide Real Deal (Mar 16, 2023)

  WHEN PEOPLE THINK OF AUTHENTIC CHEESE, THEY
  might think of Italy, which is home to a variety of
  cheeses that are popular around the world, from
  mozzarella to Parmigiano-Reggiano.

  When they think of authentic fine wine, the vine-
  yards of Bordeaux in southwest France easily come

  to mind.

  And when people think of acaí — the small, pur-
  ple berry cultivated from South American rainfor-
  ests — they should think of Brazil and only Brazil,

  which is the superfood’s native country, says Marc

  Middleberg, president and chief business devel-
  opment officer for Pompano Beach, Fla.-based

  Tropical Acaí LLC. His company imports authentic,
  organic acaí from its parent company in Brazil for
  distribution in the United States.
  Tropical Acaí’s motto is “farm to blender.” Its
  parent company is located in Belém, a city in
  northern Brazil where the Amazon Rainforest
  flourishes. It’s in the jungles of Belém where the company cultivates the berries that grow on
  Amazonian palm trees and then processes
  them into puree and other products at its
  state-of-the art manufacturing facility. In the

  United States, Tropical Acaí distributes its prod-
  ucts to a growing list of foodservice operators

  (juice bars, smoothie bowl shops, restaurants,
  etc.), foodservice distributors and grocers
  (retail and wholesale), where the latter is also
  available for private label.
  In this age of authenticity, more
  consumers than ever are searching
  for food and beverage products
  that are original. They
  want products that
  tout the three “Rs” of
  authenticity: that is,
  products that are “reliable,” “respectful” and “real.” That’s
  why Middleberg and others at Tropical Acaí
  believe the timing couldn’t be better for the company’s products in the United States, espe-
  cially as consumer demand grows for wellness products that are plant-based.

  According to a recent study by the mar-
  keting agency Slingshot, the pandemic has increased consumers’ penchant to eat
  healthier foods. Roughly four in 10 people
  are more inclined than before to shop for
  natural or organic foods, while nearly half
  intend to place more emphasis on foods that
  boost the immune system, according to the
  study. Both figures suggest that foods once
  considered niche, such as acaí, are becoming
  more mainstream.

  According to a study in the Journal of Agricul-
  tural and Food Chemistry, acaí “has been shown to be extremely powerful in its antioxidant
  properties.” The website Healthline.com touts
  acaí for being “loaded with powerful plant
  compounds” that act as antioxidants that can
  benefit the brain, heart and overall health. Acaí
  also delivers healthy fats and fiber.

  “The demand for healthy, antioxidant,
  immune system-boosting foods really took off
  during the pandemic,” says Middleberg, whose
  company sells everything from acaí in its pure
  form to acaí blender packs and acaí blender
  cubes to acaí sorbet. “We have tremendous
  growth ahead of us.”
  AUTHENTIC AS IT GETS
  Companies that offer authentic products have
  stories behind them, and Tropical Acaí is no
  exception. The company began in Brazil about
  17 years ago and established its U.S. operation
  in Pompano Beach just over two years ago.
  Renata Prates, CEO for Tropical Acaí in the
  United States, says there’s no other place in
  the world that has the natural conditions to
  produce premium acaí than the Amazonian
  Rainforest. The trees that bear the berries are
  the product of their environment — they rely on
  natural rivers and their nutrients for irrigation
  and growth. The people who harvest berries
  from July through December are locals that live

  near the river banks; they are skilled tree climb-
  ers and pickers, and view their work as a craft.

  The manufacturing facility sits beside the
  tree farm in Belém. It’s crucial that the picked
  berries are brought to the plant quickly and
  processed and pasteurized the same day to
  preserve freshness. While the berries are
  washed by hand, they are never touched again
  after entering the plant, Prates explains.

  The “farm to blender” process doesn’t waver,

  and Prates and Middleberg stress that authentici-
  ty has everything to do with consistency. Because

  it’s a vertically integrated company, Tropical Acaí

  controls the entire process, from seed to ex-
  traction to production and packaging.

  “In the food industry today, it’s critical that you

  offer the same product — all of the time,” Middle-
  berg says, noting that Tropical Acaí is painstaking-
  ly diligent when it comes to the consistency of its

  overall operations. The product that comes out
  of the company’s plant on a Friday is the same
  product that came out of the plant the day before
  and the day before that.
  MAKING A NAME

  Tropical Acaí relies on several third-party certi-
  fications to help back its products’ authenticity.

  For starters, all of its products use only organic
  ingredients and are certified USDA Organic and
  IBD Certified (the only Brazilian certifier of organic

  products). They are also Non-GMO Project Veri-
  fied, Certified Kosher and Certified Vegan, and the

  company’s manufacturing facility is certified to
  meet the world’s safest food-handling procedures,
  including the Global Food Safety Initiative (GFSI)
  and Safe Food 360.
  Tropical Acaí has gone to these certification

  lengths to not only enhance its reputation for au-
  thentic products made with minimal ingredients,

  but to separate it from other vendors that are
  selling inauthentic acaí in the U.S., which might

  contain purple dye for coloring or have been in-
  fused with tapioca syrup to make it appear more

  like gelato or ice cream, Prates says.
  “So our goal at Tropical Acaí is to inform the
  American public about what truly real acaí is like,”
  she adds.
  Middleberg said the company’s reputation as
  a dependable importer and distributor of acaí
  is spreading throughout the U.S. Tropical Acaí is
  growing its business in areas where acaí is gaining
  in popularity, such as Florida, California and the

  tri-state area of New York, New Jersey and Con-
  necticut. The company is also seeing growth spurts

  in Montana and several eastern shore states as
  well as Alabama, Texas and Tennessee.
  Many younger adults, such as Generation Zers
  (those born from the mid-1990s up to the early
  2010s), are no longer frequenting yogurt shops
  for sugar-filled dairy products. “They are going to
  smoothie shops to get real acaí topped with fruit,”
  Middleberg says.
  Continued education is crucial to growing the
  business. Many people aren’t familiar with acaí, but
  Tropical Acaí is doing its part to educate them about
  the product’s benefits through social media and

  videos on YouTube, among other avenues. Middle-
  berg and Prates also say the product will sell itself.

  “Like many products that originate in South
  America — from coffee to chocolate to cane sugar
  — there’s something special about acaí that makes
  it incredibly craveable,” Middleberg says. “You just
  can’t get authentic acaí like this anywhere else.”

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