alcoholic beverages

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buzzbox Debuts Innovative New Production Facility, Enterprising Executive Team

buzzbox cocktails are fresh and natural with no chemicals or preservatives

April 30, 2021

buzzbox, maker of single-serve, handcrafted cocktails in eco-friendly boxes, onboarded a state-of-the-art production facility and a dynamic, new management team.

White Claw Hard Seltzer Surge, New Variety Pack

White Claw Hard Seltzer Surge contains an ABV of 8%, and comes in a 16oz can

April 26, 2021

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White Claw® launched two innovations in time for summer: White Claw® Hard Seltzer Variety Pack Flavor Collection No.3 with three new flavors and White Claw® Hard Seltzer Surge, a stronger wave of refreshment with 8% alcohol.

Topo Chico Hard Seltzer

New beverage is available in four fruit-inspired flavors

March 30, 2021

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Molson Coors Beverage Company introduced Topo Chico® Hard Seltzer. Made in the spirit of Topo Chico® Mineral Water, Topo Chico® Hard Seltzer delivers refreshment to consumers.

Michelob ULTRA Organic Seltzer

New organic hard seltzer is USDA certified

January 28, 2021

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Michelob ULTRA Organic Seltzer, a national USDA certified organic hard seltzer, hits shelves nationwide this month with three refreshing flavors – cucumber lime, spicy pineapple and peach pear.

Bud Light Seltzer Lemonade

Four bold, bubbly new seltzer lemonade flavors hit shelves this month

January 11, 2021

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Bud Light Seltzer is helping fans kick-off the New Year with flavor, by announcing the addition of a new product to its successful portfolio: Bud Light Seltzer Lemonade.

Smirnoff Spicy Tamarind

New vodka features Día De Muertos-inspired glow-in-the-dark under blacklight design

October 27, 2020

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The new Smirnoff variety is fitted in a colorful, Día De Muertos-inspired glow-in-the-dark under blacklight design and boasts an authentic combination of sweet tamarind flavor with notes of spicy Mexican chilies and lime.

Mamitas Tequila & Soda

Each gluten-free, 12oz canned cocktail contains 95 calories and 5% alcohol by volume

September 8, 2020

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Phusion Projects LLC launched Mamitas Tequila & Soda, a canned hard seltzer made with 100% real tequila available in four flavors: Lime, Paloma, Pineapple and Mango.

Square One Organic Ready to Drink Cocktails

Ultra-premium organic spirit portfolio unveils its own branded line of original cocktails

June 11, 2020

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The makers of Square One Organic Spirits – who developed a concept of organic vodka and botanical spirits more than 15 years ago – continued an innovative drive with the release of a collection of handcrafted certified organic ready-to-drink cocktails.

Truly Hard Seltzer Lemonade

Varieties include Original Lemonade, Black Cherry Lemonade, Mango Lemonade and Strawberry Lemonade

April 29, 2020

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Truly Hard Seltzer launched Truly Lemonade Hard Seltzer, a mix of hard seltzer and lemonade made with real lemon juice delivering the crisp, clean taste of hard seltzer and bold lemonade flavor.

Blake's Limited-Edition Saint Cheri Kinder Cider

Beverage-maker partnered with nonprofit that employs and trains homeless women to manufacture garments

November 25, 2019

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As part of the company's 'Kinder Cider' philanthropic product series, Blake's Hard Cider has partnered with the Empowerment Plan, a Detroit-based nonprofit that employs and trains homeless women to manufacture a garment that serves as both a coat and a sleeping bag.

More Articles Tagged with 'alcoholic beverages'

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The Beverage Spectrum

The beverage category routinely generates a mountain of innovative new products. 2017 has been no exception. From plant-based beverages to kombucha to flavored beers, the beverage category is overflowing with cutting edge product development. Here is a snapshot of product innovations from the beverage category in 2017.

Posted: October 3, 2017

In this webinar, we will cover how you can utilize small scale extrusion to rapidly create a unique high moisture meat analog product through changing extrusion conditions and blending different types of protein.

The explosion of interest in plant-based products has challenged the food industry to develop savory alternatives comparable to the animal products they are designed to replace.