Functionality, naturalness and sexy packaging is not enough. Flavor variation is vital to alcoholic and non-alcoholic beverage success. Tropical flavors are trending in soft drinks, vegetables are making juice inroads and savory style products are carving out a niche. Flavor houses like Givaudan, Sensient, WILD and Dohler are key players.
Global alcoholic drink consumption declined 0.7% for the first time in over 10 years translating into a loss of roughly 450m gallons of alcoholic drinks sales since 2014, a new Euromonitor report revealed.
Sophisticated sodas offer an attractive alternative to alcoholic beverages: but the category also holds wider appeal, according to a report from Canadean.
DRY Sparkling is set to release its limited edition summer soda flavors: Serrano Pepper and Malali Watermelon this June with availability through August 2016.
R&D company Comax Flavors has developed a pineberry flavor for alcoholic beverages that it hopes will become a mainstream flavor choice for consumers.
The kick of chili may not be for everyone: but chili-infused beverages can offer a real alternative to boring or unhealthy soft drinks, says Swedish start-up Caliente.
Consumer demands are trending towards simplicity and authenticity in flavors, packaging, and ingredients, according to Andy Dratt, executive vice president of Illinois-based Imbibe (a full-service beverage development company).
Juice can gain traction among Millennials for its portability, easy-to-understand origins and artisanal nature, says Fona International.
Cactus water is gaining traction in the plant-based water market, and US company Steaz has spotted an opportunity to blend cactus water with ready-to-drink tea in its new beverage line.
Alcoholic root beer is thriving in the US, and now an Australian brewery believes the beverage will prove to be the perfect fit for its own country.
Small and independent craft brewers now account for a 12% market share of the US beer industry by volume, according to the Brewers Association.
The proportion of new flavored beer product launches has grown from 15% of total US beer launches in 2010, to 27% of launches in 2015, according to data from Mintel.
The founders of Ugly, an unsweet, fruit infused sparkling water brand, believe consumer palates will become less focused on sweet in the coming years. This can open up opportunities for...
Craft has become ever more visible in both brand DNA and marketing. And while craft doesn’t appear to be going away any time soon - has its success reduced its potency,...
Want to know the size of the cold brew coffee prize, when Suja finally broke even, and what all the fuss is about over alkaline water? Check out the highlights of...
Mocktail Beverages will soon see its brand expand, having inked a deal with United Natural Foods, Inc., according to the company’s founder.
The kombucha market is poised for huge growth by 2020, growing 25% each year, according to a report from MarketsandMarkets.
SPINS data shows baobab sales have increased 208% in all natural sales channels from June 2014 to July 2015, and 267% in supplements. US supplier Baobab Foods is working with...
Barry Callebaut wants to push the limits of chocolate and sees drinks as an exciting category where consumers will see a lot of innovation over the next few years.
A range of flavours for cocktail-inspired soft drinks has been unveiled by Sensient Flavors Beverage Europe.
Big beverage companies are buying up craft breweries in big numbers, but does going from craft to corporation lose the cachet for these brewers?
Health is reigning supreme in the beverage market in 2016, but are the right companies taking advantage of this consumer demand?
Spirits, cider, beer and wine industries can all learn from each other, say the organizers behind the inaugural US Beverage Industry Expo, or USBevX.
The world of craft beer has become increasingly expansive and complex, in both flavor and variety. A North Carolina-based startup wants to make the world simpler for the average consumer.
Stevia is closing in on mainstream acceptance as a non-caloric sweetener, but the product will need additional innovation before it is fully accepted by consumers.
While stevia, a natural sweetener, is not yet widely known in the US, the product may benefit from consumers demanding healthier products.