It’s fair to say that tea-based tonics, birch tree water and canned wine are beverage concepts that might not be ready for mainstream grocery aisles. However, they may represent the kind of bleeding-edge innovation that has propelled significant change on beverage shelves over the past decade.
In an interview at the 2016 Winter Fancy Food Show, Owl’s Brew president Maria Littlefield said she's been "seeing a lot of focus on different retailers building out a set" for craft cocktail mixers.
In an interview with BevNET, Purity Organic president Dave Minnick explained that the genesis of the teas sprung from New York beverage wholesaler Big Geyser, which distributes the company's juices in the region.
Yes, the Fancy Food Show has evolved. Yes, it now attracts food and beverage products not traditionally viewed as “specialty.” But make no mistake: the event is still a showcase for decadent and unique flavors, and the 2016 winter edition didn’t disappoint.
This brief video highlights a few memorable moments from the conference -- including speaker clips from Suja CEO Jeff Church, Stumptown Coffee president Joth Ricci and Bulletproof founder Dave Asprey -- as documented and edited by BevNET videographer Matt Rogers.
Moon Juice's expansion plans follow the addition of former Evolution Fresh executive Shawn Sugarman as president of the company.
Campbell’s new C-Fresh division is drawn and determined to grow — even if it takes buying other companies to get there. That was just one message delivered by Scott LaPorta, the president of Campbell-owned Bolthouse Farms, at this year’s BevNET Live in Santa Monica.
Switchel, the apple cider vinegar-based drink pegged as Brooklyn hipsters’ soft drink du jour, is making its way well beyond the borders of the trendy borough, courtesy of CideRoad.
Earlier this year Bulletproof, a brand best known for a recipe of grass-fed butter-and-oil-infused coffee that is said to increase energy and improve health, opened its first retail store. In this video, BevNET speaks with manager Christopher Szeto about the brick-and-mortar location and its role in sharing the brand's philosophy of "biohacking."
With the launch of a new 20,000 sq. ft. production facility and foray into high pressure processing (HPP), Juice Served Here is aiming for continued expansion in the availability of its raw, cold-pressed juices, yet is focused on maintaining its identity of “Never Conventional.”
Many beverage exhibitors at the 2015 NACS show indicated that convenience store operators are -- like their counterparts in grocery and club -- increasingly looking to add natural and better-for-you beverages to their shelves and coolers. It’s a trend that, for C-stores, has been bubbling at the surface for years, but appears to have achieved significant traction over the past 12 months.
At the 2015 NACS show, BevNET sat down with Aquahydrate CEO Hal Kravitz for a video interview that covered several topics, including the company’s celebrity owners, Aquahydrate’s positioning as a “performance lifestyle brand,” and the non-traditional marketing approach of the alkaline water line.
In a video interview filmed at the 2015 NACS show, Matt Buckley, Mamma Chia's senior vice president of sales and marketing, discussed the company’s foray into convenience stores, noting that the retailing channel may offer access to millennial consumers.
Premium water brand Voss has introduced its first flavored line extensions. Packaged in Voss’ cylindrical glass bottles, Lemon Cucumber and Tangerine Lemongrass joined the brand’s subset of sparkling waters.
