Betting that consumer demand for cold brew will percolate beyond coffee and into the RTD tea segment, Ito En North America has developed a new range of “ice-steeped” cold brew teas. The company will debut the products, which stretch across three of its brands -- matcha LOVE, TEAS’ TEA Organic and Oi Ocha -- at the upcoming Natural Products Expo West 2017.
Bone broth, cold soup, and HPP juices collided in the grab-and-go space today with the release of Bonafide Provisions’ “drinkable veggies” line, the first product to use bone broth as an ingredient in a cold, ready-to-drink beverage format.
Probiotics are on the rise, exciting new innovations are coming to cold brew, and tea is introducing some new ideas of its own. The 2017 Winter Fancy Food Show in San Francisco was an exciting start to the beverage industry's new year.
As 2016 nears the finish line, it’s time to reflect on some of the biggest beverage stories of the past year. We at BevNET checked the most popular stories on our site and have put together our Top 10 of the most read of the past year.
In an exciting detour into the liquor space, BevNET Live Santa Monica will feature a talk from Courtney Reum, the co-founder of VEEV Spirits (including VEEV and VitaFrute, a line of certified-organic ready-to-drink cocktails), which Reum and his brother sold to Luxco earlier this year.
Trevor Nelson, the co-founder and managing partner of private equity firm Alliance Consumer Growth shares some details about the firm’s approach to evaluating investment opportunities. In particular, Nelson explains why ACG, which closed on a new $210 million fund in February, doesn’t “make bets” when it comes to funding decisions.
Suja CMO Heather MacNeil Cox said that the limited-edition release of Midnight Tonic was an extension of the brand’s 2016 “Surprise + Delight” initiative, one in which Suja “sought out creative ways to give back to our community." Only 1,000 bottles were produced and made available for sale only on Suja’s website.
Founder Ryne O’Donnell asserts that Solti’s process of exposing juice to UV light, in conjunction with an atmosphere controlled aseptic filler, “is proving to have more nutrients, flavor, aroma and shelf life” than juices that undergo high pressure processing (HPP), a common safety method for cold-pressed juices.
There are three investments on the books following its initial, $18 million raise (including Bonafide Provisions and Hope Foods), which closed in January. One more is scheduled to follow in short order.