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Home » Keywords: » craft cocktails

Items Tagged with 'craft cocktails'

ARTICLES

DrySoda_Botanical_900

Dry Non-Alcoholic Ready-To-Drink Botanical Bitters & Soda

New zero-proof craft cocktail line combines botanicals, herbs and citrus for a fresh option
April 28, 2021
DRY Soda Co. debuted a ready-to-drink, zero-proof craft cocktail: Botanical Bitters & Soda. Available in three distinct flavors – Aromatic, Bright/Herbal and Sweet/Spicy – the beverages deliver flavor complexity and depth without the alcohol, all inspired by the ritual of craft mixology.
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Jamba Vanilla Blue Sky Smoothie
2019 FOODSERVICE NEW PRODUCTS ANNUAL | BEVERAGES

Beverage Innovations Shift to Embrace Everything from Health to Entertainment

Modern consumers have holistic views of wellness that include emotional and environmental wellbeing.
Holly McHugh
August 14, 2019
Foodservice operators have a lot of opportunity to appeal to various need states by offering beverages that are healthier, create a unique experience, reduce environmental impact, or incorporate all three for the "holy grail" of menu options.
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McCormick_FlavorForecast_900

Latest in Flavor Trends: McCormick Flavor Forecast

End-of-summer exploration focuses on ways to "Refresh. Replenish. Rehydrate.”
August 1, 2019
Classic summertime coolers like lemonade and snow cones, it’s time to try a grapefruit basil shaved ice mocktail, blackberry sweet potato ice pop, buttermilk masala chaas drink and frozen kaffir lime pie.
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    Sponsored byU.S. Tart Cherries

    When Provenance Meets Performance: The Case for U.S.-Grown Montmorency Tart Cherries

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June 18, 2025

Master the Art of Plant-Based Dairy

ON DEMAND: Whether you're in R&D, formulation, or innovation, this session will provide enzyme-driven insights to improve your plant-based dairy portfolio.

July 22, 2025

Boost Flavour and Functionality in Plant-Based Beverages With Bio-Based Solutions

ON DEMAND: Demand for plant-based beverages is rising, driven by health, environmental, and dietary trends. Yet, challenges around taste, texture, stability, and nutrition remain.

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Recent Advances in Ready-to-Eat Food Technology

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