Health and Wellness

Partake's brews come in at between 10 and 30 calories per can. Pic: Partake

My Drynuary: ‘Our customers are our main source of inspiration'

By Rachel Arthur

Canadian non-alcoholic beer Partake Brewing was launched in 2017: and now sells its brews across Canada and the US. Evan Cohen, President and Chief Commercial Officer, looks at the two markets in this series on innovators in the low/no alcohol industry....

Rethinking bottled water could require a wholesale shift in business models. Pic:getty/blackjack3D

How brands can rethink the single use plastic water bottle

By Kathryn Jubrail, Partner, Mother Design

The challenges for plastic water bottles are clear: their environmental impact is leading to a consumer backlash and even potential regulatory restrictions. But the future isn’t about a few brands moving into alternative packaging formats: it’s about...

Health-Ade CMO says kombucha “is here to stay,” ready for growth

Health-Ade CMO says kombucha “is here to stay,” ready for growth

By Ryan Daily

With a new can format and marketing campaign geared towards younger consumers, Health-Ade is looking to grow its brand and expand its base by tapping into occasions and capitalizing on greater consumer awareness of gut health, Health-Ade CMO Charlotte...

Vita Coco shares next steps for coconut brand at ICR

Vita Coco aims to take brand, coconut water to the next level

By Ryan Daily

In the 20 years since the coconut water brand Vita Coco has been around, it has evolved from a start-up to a publicly traded company with about $380m in annual net sales. But like many food and beverage start-ups turned publicly traded companies, Vita...

What does the future of sugar reduction hold? / Pic: GettyImages-anilakkus

What’s next in sugar reduction? Ingredient innovators weigh in

By Katy Askew

Cutting the amount of sugar in our diet continues to be a priority for many consumers. With experts insisting the sugar reduction trend isn’t coming off the boil, FoodNavigator asks what ingredients are shaping the future of sugar reformulation.