The 2017 Summer Fancy Food Show offered a glimpse at the potential future for cold brew coffee and tea, tree-based waters, cocktail mixers, juice, and more.
KeVita's former chief strategy officer Bryan Crowley joins Soylent as president, Stumptown taps former Boombotix CEO Sean Sullivan for top positions after Ricci departure, Jacqueline Harrigan leaves marketing post at Agua Brands as the company partners with an agency.
The Financial Times reports on Albertsons interest in acquiring Whole Foods, while Demi Lovato's Instagram endorsement of "detox" tea blend Teami sparks a backlash from some fans.
Born from experimentation at their cafes, Stumptown’s latest effort is, at least in our opinion, its most innovative and audacious offering to date. On the surface, the concept of blending carbonation with cold brew might not sound that exciting, but what it has created is much more interesting.
Third-wave coffee roaster Stumptown, which is one of the pioneers of ready-to-drink cold brew coffee and continues to be an innovator in the space, is heading into a new segment: organic.
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.
After announcing his departure from Stumptown Coffee Roasters last month, Joth Ricci will begin in his new position as CEO of Oregon-based winery Adelsheim Vineyard on April 1, taking over for founder David Adelsheim.
The product marks the first time a ready-to-drink innovation was developed from on-premise experimentation at the company’s cafes.