The new year has kicked off with several new launches and line extensions, as January’s new product gallery features Dirty Lemon’s first release in a year of new monthly SKUs, Coca-Cola’s foray into non-alcoholic adult beverages and several launches which suggest the CBD beverage trend will continue to surge forward in 2019.
Lifeway Foods CEO Julie Smolyansky, who took the reins of her family’s business at age 27, explained how she built a brand with over $100 million in annual sales. She also discussed how she deals with persistent criticism, the company’s innovation strategy and why Lifeway releases some new products as “a marketing expense.”
Food and beverage industry lobbying groups filed comments with the U.S. Food and Drug Administration (FDA) today, ahead of this afternoon’s deadline for public response on the use of dairy terminology for plant-based products.
In this clip recorded at Winter Fancy Food Show 2019, held Jan. 13-15, BevNET assistant editor Martín Caballero recaps some of the notable beverage news, new products and trends seen on the show floor, including a new look for a line of non-dairy yogurt drinks from coconut water maker Harmless Harvest and a rise in drinks featuring yuzu.
In this episode, we discuss retail strategies with the entrepreneurs behind two innovative companies -- Pete Maldonado, the co-founder of fast-growing meat stick brand Chomps, and Paul Evers and Steve Barham, the co-founders of upstart coffee brand Riff Cold Brewed -- who open up the playbook on everything from Trader Joe’s to tap rooms.
Pepsi is the latest and biggest beverage maker to hit the gas, as the company today announced the launch of a nitrogen-infused version of its trademark soda called “Nitro Pepsi.”
Gaining early adopters is a critical step in the early growth stages of any beverage startup. Canned water maker Liquid Death, however, has faced a certain amount of skepticism even among the many people who appreciated its unorthodox approach to the category: a lot of them thought it was a fake.
Ásmundsson said the drinks are designed to be filling and to provide energy without a crash or “jitters.” The line includes three varieties: Iced Mocha, New Orleans, and a Keto Latte. The drinks are set to launch in March.
Amid growing interest in more “functional” alcoholic beverages, one of the country’s pioneering hard kombucha brands is undergoing a makeover in an effort to appeal to younger female consumers looking for boozier versions of the fermented tea beverage.
Boston-based tech startup Bevi, which produces a line of “smart” beverage dispensing systems sold in office and food service channels, has raised $35 million in a Series C round led by Bessemer Venture Partners. Past investors Horizon Ventures and Trinity Ventures, who had led the company’s Series A and Series B rounds respectively, also participated in the Series C.
Ryan Armistead, the co-founder and CEO of Happy Moose Juice, is on a mission to make the best juice in the world, using a variety of beloved and unique ingredients. Armistead works directly with farmers to co-pack the freshest produce, providing a premium and organic cold-pressed product straight from the farm.
In this clip Matt Jimenez, founder of food and beverage portfolio company MindFull, explains how his previous industry experience is informing the launch, why he chose to partner with wellness brand Gaiam, and how MindFull will develop lifestyle brands around functional products.
Starbucks CEO Kevin Johnson is scaling back founder and former CEO Howard Schultz’s plans for luxury coffee shops, according to The Wall Street Journal. Schultz’s growth strategy included 1,000 Starbucks Reserve cafes selling premium coffee and artisanal bakery items, as well as 30 more locations of its Starbucks Roastery, experience-oriented stores aimed at increasing traffic and improving declining sales.
Tofurky CEO Jaime Athos discussed the origins of the plant-based meat brand and how it has evolved over its nearly four decades on the market. Athos also spoke about current challenges in the plant-based meat category/market, executing and learning from a brand revamp, the reason that Tofurky has resisted acquisition offers and why he believes that plant-based ham has to taste great, but doesn’t have to taste exactly like... ham.
