Our story
One grocery aisle. One very stubborn idea.
JazzUp began with a simple complaint: there was no fruit syrup on the shelf without a huge amount of sugar — usually high-fructose corn syrup — as the main ingredient.
Trent was picking up essentials when he stopped in the pancake syrup aisle. Scanning the labels and the prices, he kept reading the same thing: sugar, water, artificial flavor. He wanted the thing he actually liked on his waffles — real fruit, piled high.
With a background in food sourcing and manufacturing, he started building recipes himself: berries, citrus zest, tropical fruit, coconut cream. Dozens of iterations later, each version went in front of family, neighbors and friends to see which one disappeared first.
The results became four blends: Strawberry Swing, Mariachi Mango, Bluegrass Blueberry and Discoberry. Each one is a combination rather than a single flavor — because a strawberry on its own isn't nearly as interesting as strawberry with passion fruit, pineapple and a little coconut cream.
The name came from two places. Trent's wife Lyndsi has a musical soul and filled their home with music — so the flavors are named like songs. And "JazzUp" is exactly what the bottle does: takes breakfast, or a drink, to another level.
Our goal now and forever: a wow experience in every bite, with real fruit and as little sugar as the recipe will allow.
What we won't change.
Fruit first
Every bottle starts with fruit purée. If the first thing you taste isn't fruit, we made it wrong.
Sugar last
Each recipe was built around as little added sugar as possible while still preserving the fruit.
Nothing fake
No high-fructose corn syrup, no artificial colors, no artificial flavors. Ever.
From a Utah kitchen to seven markets.
JazzUp is made in small batches in Springville, Utah, and stocked in seven markets across Utah County and the Salt Lake valley — from Ream's in Springville to Peterson's in Riverton.
