A new wave of coffee sodas and sparkling cold brews are aiming to overcome some of the stigma around the niche category and change how consumers view the concept of a carbonated coffee through bold innovations and unique flavors.
Twenty is the lucky number of the day as two fast-growing brands — High Brew Coffee and Rebbl — kicked off the weekend by announcing $20 million investment rounds.
During last week’s Natural Products Expo West, held in Anaheim, Calif., High Brew CEO David Smith sat down with BevNET editor-in-chief Jeff Klineman to discuss the reasoning behind this latest line extension, as well as the key factors that are shaping the evolution of the cold brew category.
High Brew Coffee, an Austin-based natural beverage company, is excited to announce the launch of their newest ready-to-drink cold-brew innovation, Sparkling Cold Brew.
High Brew Coffee, an Austin-based natural beverage company, aims to make it extra special by announcing their partnership with Wild Ophelia by Vosges Haut-Chocolat, a socially-conscious line of chocolates.
High Brew Coffee announced plans to up the ante and amount of cold brew for their consumers by introducing new 32-ounce environmentally-conscious coffee in the unique Tetra Evero carton bottle.
In this week’s episode of Taste Radio, we spoke with Hint Water founder/CEO Kara Goldin about how her experiences in tech helped shape the business strategy for the brand, which is nearing $100M in annual sales. We also speak with Billy Bosch, the co-founder/CEO of Iconic, who offered insight into lessons learned and key takeaways from his journey as an entrepreneur. And in the latest edition of Elevator Talk, we chat it up with Mikaela Ray, the Owner/CEO, of Mikaela’s. This episode is presented by Sovereign Flavors.
Ep. 72 of Taste Radio features a conversation with Poorvi Patodia, founder and CEO of Biena, a fast-growing maker of roasted chickpea snacks. Patovia discussed how the combination of familiar snack flavors and a healthy, whole food option continues to win over investors, distributors, retailers and consumers.
The Austin-based company today announced the close of a $17 million funding round led by Boulder Investment Group Reprise (BIGR), a growth equity fund the partners with early-stage natural and organic products.
Given the investments into a cohort of cold brew companies and the pervasiveness of the new style, it’s likely that stores and distributors are going to need to find room for both clean and sweet cold brew styles. Thus far, it’s been left to individual companies to carve out their own philosophy towards indulgence.
For the creatives descending upon Austin for the week-long celebration of the convergence of the interactive, film, and music industries, High Brew Coffee has dedicated a “Keep Austin Wired” team to bring the ready-to-drink cold-brew coffee to those in need of a boost
High Brew Coffee is adding a rousing new flavor, Creamy Cappuccino + Protein, and saying goodbye to Felicia aka Stevia with three enhanced recipes for bolder flavors using only natural cane sugar.
Based on internal research that found approximately one-third of coffee consumers have an aversion to stevia, High Brew has removed the zero-calorie sweetener from three of its products.
Following an expansion of its distribution partnership with Dr Pepper Snapple Group, High Brew Coffee has solidified its national DSD network and set its sights on doubling its presence in the convenience store channel, according to company founder and CEO David Smith. BevNET spoke with Smith at last week’s NACS 2016 show, where the cold brew coffee company unveiled a new protein-infused variety.
