Chobani has launched Drink Chobani, a yogurt beverage made with natural non-GMO ingredients, in the US.
The four flavors - strawberry banana, apple cucumber spinach, mango, and mixed berry – come in 10 fl oz (296ml) packs.
The Drink Chobani launch has been accompanied by other new products, such as new flavors in its Flip yogurt line.
Jim Beam Citrus Highball RTD reaches Australia
Jim Beam Citrus Highball RTD is launching in Australia in August, which will be the second market to sell the beverage after Japan.
Citrus Highball “blends the mild, natural sweetness of Jim Beam bourbon with the sharp, crisp flavors of grapefruit to create a refreshing alternative to beer or cider.”
Jim Beam Citrus Highball RTD, 4.8% ABV, comes in a 375ml can as well as 6-pack and 10-pack formats.
It will be available nationwide form Coca-Cola Amatil from August 8.
The bourbon RTD category in Australia is worth around $1.2bn.
Beam Suntory and Coca-Cola Amatil believe Citrus Highball can “unlock long-term growth in the RTD market by giving existing bourbon drinkers a refreshing alternative to keep them in the category longer, and appealing to new drinkers of both genders to extend the bourbon occasion.”
Probiotic waters with citrus peel
Uncle Matt’s, a US organic orange juice company, has introduced a line of fruit-infused probiotic waters.
The functional beverages contain GanedenBC probiotics, cold-pressed organic citrus juice, and organic citrus feel.
Each serving contains 10 calories or less, and two grams or less of natural fruit sugar.
The 16.9 oz packs are available in natural food stores across the US with a MSRP of $3.99.
Next step for soy drinks in South Korea
Dr. Chung’s Food is offering two new drinks in South Korea under the UHT soy beverage Vegemil brand: a drink with muesli, and a coconut drink with nata de coco.
The soy muesli drink contains tapioca pearls and 16 different grains, lentils and quinoa.
It is targeted at consumers who are on-the-go a lot, yet still want to eat healthily.
The coconut milk drink contains both fermented coconut water (nata de coco), and squeezed coconut flesh.
The target audience is young women who want natural, high-quality products to nourish their bodies.
The beverages are created using SIGCombibloc’s drinksplus technology, which enables manufacturers to process products with up to 10% natural particulates (such as fruit, vegetables, grains, seeds, flakes or nuts).
Irn-Bru, sugar free
Scottish carbonated soft drink Irn-Bru is launching Irn-Bru Xtra across the country this August.
The traditional Irn-Bru is a top-selling drink in the country; and the sugar-free Irn-Bru Xtra is the first new permanent product from the A.G. Barr brand in 35 years.
“Irn-Bru Xtra includes even more of the Irn-Bru taste that consumers love, but leaves out the sugar for a new flavor experience,” says the brand.
Villager Goods’ coconut water
Villager Goods, an athlete-owned start-up, launches its coconut water this fall.
Villager Goods is ‘dedicated to inspiring the world’s youth to live healthy positive lives in harmony with nature.’
The coconut water will come in three flavors: original, pineapple and chocolate; and will be a premium, organic product priced in line with mainstream non-organic competitors.
Whisky barrel-aged beer
A series of whisky barrel aged beers from Scotland is making its way across the UK and to export markets such as Japan, Singapore, Beijing and Hong Kong.
The Craft Beer Clan of Scotland (a division of Glasgow-based independent wholesaler JW Filshill) and craft brewer Williams Brothers of Alloa are celebrated a new brewing venture with the release of the beer.
The four new beers from Clan Brewing Company use barrels from the Speyside, Highlands, Lowland and Islay whisky regions. The beers have spent up to nine months maturing in the casks. With an 8% ABV, they retail in the UK for £5 ($6.62).
“This series of four whisky barrel-aged beers shows off Scotland’s regional whisky variations, the variety and depth of beer styles plus the brewing excellence of Scotland’s craft brewers,” said Chris Miller, director of the Craft Beer Clan of Scotland.
The second and third batches of the brews are currently maturing and will be packaged later this year.
Spirit of Scotland
VisitScotland, the country’s tourism organisation, and Edinburgh-based Stewart Brewing, have partnered to launch a craft beer called ‘Spirit of Scotland.’
The brew has been created to highlight the opportunities for craft beer tourism: a market that VisitScotland says could be ‘hugely significant.’ The food and drink tourism market is worth £900m / $1,192m a year to Scotland’s visitor economy.
Spirit of Scotland is a hoppy, summer pale ale.
A limited edition Kopparkeg is available in UK supermarkets Morrisons and Asda, until the end of August.
The Kopparkeg (pictured as the main image to this article) is the first time the Swedish cider brand has put Kopparberg into a shareable format, to make it ‘even easier’ to enjoy fruit cider at social occasions such as BBQs.
The Kopparkeg, containing the brand’s 4% ABV strawberry and lime variety, contains five liters and has an RSP of £18 ($23.82).
Protein water from BiPro USA
Protein brand BiPro USA has launched two protein water flavors: peach power and lemon lift.
The drinks contain one scoop of BiPro (20g protein) per bottle in a clean label drink.
BiPro protein water contains zero grams of fat, sugar and carbohydrates; and has 90 calories per bottle.
“The beverage isn’t chalky like most protein shakes," says the company.
"Instead, it tastes clean and is a smooth and refreshing water beverage."
Smooth and sessionable cold brew coffee
Madrinas Coffee has introduced two flavors of Fair Trade, organic, cold brew RTD coffee, available in shelf stable 16 oz cans.
The US coffee company, founded in St. Louis, Missouri, has partnered with natural foods and grocery retailers in the Midwest to launch the line.
Madrinas’ cold brew coffee has been created to be ‘smooth and sessionable,’ with co-founder Justin Davis saying that many traditional cold brew coffees are too overwhelming and concentrated to drink every day.
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