In this week’s new products roundup, Pressed Juicery launches a Summer Debloat Program in collaboration with Hilma, Tropicana grows its zero sugar product line and Abstinence Spirits and Mingle Mocktails unveil new non-alc formats.
From sweet and savory salsa matcha and date-based energy snacks to craft cocktail tea bags and plant-based whale sperm tortilla chips (yes, we’re serious), the hosts shared their thoughts on the best and most notable products exhibited at the 2023 Summer Fancy Food Show. This episode also features an interview with Dave Colina, the founder and CEO of O2 Hydration, who discussed the sport drink brand’s repositioning and package revamp following the collapse of a major fundraising round.
Yogurt has long been viewed as a staple of healthy diets, but it’s just part of a growing conversation around the gut microbiome – and one in which relevant CPG players, including Danone, are hoping to have a bigger part. We recently chatted with Dr. Miguel Freitas, VP of Health and Scientific Affairs North America, to learn what value the global food and beverage conglomerate sees in funding first party research.
Dillion Ceglio, the co-founder and CEO of better-for-you PB&J sandwich brand Chubby Snacks, spoke about the duality of building a brand that is inextricably aligned with its primary competitor, why he strives to be an expert in everything related to the production and sale of Chubby Snacks, and why he believes that entrepreneurship shouldn’t necessarily be viewed as a fun job.
This week on the podcast, the hosts discussed their smash-and-grab introduction to AriZona’s new line of hard teas, a Ted Lasso sighting at BevNET Live and a category-defining victory for non-alcoholic cocktail brands. This episode also features an interview with Luke Holden, the founder and CEO of Luke’s Lobster, a vertically integrated and family-owned seafood company based in Saco, Maine.
In this week’s new products roundup, Jones Soda Co. gets ready for game night with the launch of its Pucker Punch Game Pack, Uncle Matt’s introduces a functional juice-based beverage and De Soi and Blind Tiger unveil summer-inspired non-alc beverages.
Sweetgreen co-founder Nicolas Jammet spoke about how the mission-driven restaurant chain curates its offerings and designs new meals, how he evaluates CPG brands before adding them to the menu, utilizing technology to enhance productivity without compromising culture and lessons for new and emerging entrepreneurs about how to build a sustainable business.
On location at BevNET Live Summer 2023 in New York City, the hosts reflected on an exciting first day of the event, along with that of bar industry trade show Bar Convent Brooklyn, held on June 13 and 14. They also discussed an evening of cocktails with filmmaker and spirits entrepreneur Steven Soderbergh and a visit to Pop Up Grocer’s permanent location in Greenwich Village.
In this week’s new products roundup, Aprch Beverage Co. announces the second edition of its collaborative Partner Project, kumquat Energy dives into the energy drink scene and Three Trees unveils what it claims to be the first barista milk free of vegetable oils, gums, or stabilizers.
Parch was crowned the champion of BevNET’s New Beverage Showdown 25 today, joining a cohort of well-known beverage brands such as Rise Brewing Co. and Health-Ade who have also claimed victory in the bi-annual pitch competition.
Industry experts ranging from long-time entrepreneurs to grocery buyers and beverage investors shared their optimism about the road ahead for emerging brands, while also emphasizing the importance of a strong focus on business fundamentals and managing growth within the bandwidth of your balance sheet today.
Six startup beverage brands emerged from a field of 12 contestants to secure a spot in tomorrow’s final round of New Beverage Showdown 25 at BevNET Live Summer 2023, presented by Coca-Cola North America New Revenue Streams.
This week features a conversation with GN Chan, the founder of Double Chicken Please, a New York City bar widely recognized as one of the best in the world. As part of our interview, Chan explained his view of the bar as “a design and performance studio,” an innovative menu in which you “drink your food and eat your drink” and the regionality of non-alcoholic cocktail and spirit trends.
There’s big money flowing into emerging concepts… and we have the receipts. Within this episode, the hosts discussed canned wine, plant-based analogs of popular snacks and THC-centric brands. We also discussed influential trends and innovative products in the evolving world of mixology in interviews with past World Class US Bartenders of the Year Jessi Pollak and Adam Fournier along with James Beard-honored mixologist and author Kim Haasarud.
