With our comprehensive list of expected food and beverage trends for 2015, FBU subscribers now have access to critical information as to what’s hot and what’s soon to be on-trend in the coming year.
Beginning with the JW Marriott Shenzhen in China and the Renaissance Phoenix Downtown, the program will spread to approximately a dozen hotels worldwide within the first six months of its launch.
Nearly four months after acquiring Inko’s, Braintrust Investments has purchased another tea brand, albeit one with a much shorter track record.
The voluntary recall includes approximately 6.6 million systems sold in the United States and 564,000 in Canada. The brewers were manufactured between December, 2009 and July, 2014.
BevNET will present the next edition of its Food and Beverage University (FBU), a one-day business education and networking event, in Austin, Texas on Feb. 10, 2015.
Wells Fargo Securities analyst Bonnie Herzog pointed to WhiteWave’s line of plant-based beverages (PBB) as a “unique growth opportunity” for both companies.
Featuring over eight hours of content, the videos are packed with key insights on beverage innovation and cutting edge trends that are reshaping the industry now and for years to come.
Beverage executives often spend dozens hours combing over sales and marketing data hoping to gain some insight into what consumers think of their brand. But why not just ask them directly?
Last month, Palo Alto-based alkaline sports drink makers Phenoh 7.4 made their expansion into the East Coast market by way of a partnership with Natural Wayz Beverages. Now, the company will look to establish its presence in the Southwest United States, by securing shelf space in Central Market’s nine Texas locations.
Coconut water companies are responding to a recent report that the category has gone flat. In short, they aren’t buying it.
GoodBelly now sports a tagline of “Drink daily for healthy digestion,” and features fruit images that are more reminiscent of those found on conventional multi-serve juice products.
Proper Soda Co.’s Hibiscus Soda is the followup flavor to its flagship Hop Soda. Unlike Hop Soda, which was essentially introducing a flavor that is rarely seen in non-alcoholic beverages, this variety is a bit more familiar. It uses a rather simple formulation of carbonated water, sugar, citric acid, hibiscus extract, grape extract (for coloring) and natural flavors.
Coke will look to take its advertising dollars elsewhere, as Idol’s ratings and, by extension, its ad revenue continue to be on the decline.
A pair of discussions from BevNET Live's second day underscored that no matter how brilliant a product idea might be, it needs to provide the consumer with a strong experience that will draw them back.
