Articles Tagged with ''non-alcoholic beverages''

Using Veylinx's proprietary methodology, which measures actual demand rather than intent, the study found that demand for non-alcoholic canned cocktails grew by 4%, while demand for alcoholic canned cocktails surged by 20% over last year. 

WhistlePig is elevating the non-alcoholic cocktail experience with the addition of non-psychoactive cannabis terpenes to its signature Barrel Aged Maple Old Fashioned recipe.

OJOY Wine Company introduced Sparkling Blanc, the flagship offering in its collection of fine dealcoholized wines. Sparkling Blanc delivers character and complexity, suited for the discerning palates of wine lovers.

Total Wines & More has debuted a dedicated THC beverages section, which demonstrates the mainstream adoption of cannabis beverages for consumers who are looking for alcohol-free alternatives.

Cannabis Products Insider recently spoke to Jake Bullock, CEO of Cann, about how the brand balances offering products with cannabis and hemp, the unique legal landscape in Minnesota and Cann’s performance in the North Star State.

"Alcohol marketing is evolving rapidly," said Patrick Egan, director of research & insights, DISQO. "With budget-constrained consumers who are increasingly focused on health, our insights suggest that marketers should be intentional in their messaging. Whether that's educating about differentiated offerings, touting unique production processes, emphasizing functional benefits or justifying higher price points, advertisers need to keep up with consumers in an increasingly crowded category."

HOUSEOFLOVE offers premium spirit-based cocktails with 7%-12% ABV, as well as non-alcoholic mocktails, catering to the growing 0% ABV market. 

FlavorSum is a solutions provider for growing food & beverage companies. The platform unifies National Flavors, GSB Flavor Creators, Bonnie & Don Flavours, Whittle and Mutch, and Meridian Flavors.

HighBridge Premium offers a variety of beverage products infused with either cannabis or hemp — including three non-alcoholic, cannabinoid-infused beers — in five states, with plans to expand to more than a dozen markets in the U.S. and abroad.

JPG Resources identified 731 booths (23%) as having “vegan” food, and 401 booths (13%) that described their offerings as functional. Meanwhile, references to “regenerative agriculture” and “fermentation” mentions made up approximately 1% each out of 3,178 total exhibitors.