The saying goes that variety is the spice of life. When it comes to foodservice menus, no truer words can be said. Whether it’s better-for-you or indulgent trends, beverage menus are being retooled to accommodate drinks that fit these molds, and The Coca-Cola Co., Atlanta, wants to make sure it is working with its foodservice partners to develop all kinds of specialty beverage solutions.
Dark Currant Cider mixes black currants and apples
December 22, 2015
Corvallis, Ore.-based 2 Towns Ciderhouse announced the release of its latest limited-release cider — The Dark Currant. The winter cider combines apples and local black currants. The black currants are noted for complex tannins, high acidity and earthy flavor profile, much like a traditional cider apple, the company says. The result is a 6 percent alcohol-by-volume cider rich in tannins with notes of cherry, rose and light wood, it adds.
On a pit-stop at a gas station not too long ago, the Dunkin’ Donuts sign across the street glowed as it sang to me, “Pumpkin is back.” Nothing says fall to me like my large Dunkin’ coffee with pumpkin spice, cream and sugar (whether it needs the cream and sugar, I don’t know, but I’m afraid to try it without).
New beverages designed to support digestive health
September 15, 2015
Temple Turmeric, New York, unveiled two new seasonal offerings: Pure Fire Cider Super Tonic and Holiday Spiced Lassi Culture Blend. Inspired by ancient recipes and powered by the brand’s proprietary Hawaiian Oana Turmeric, both recipes are designed to help support positive inflammation response and balance the body’s digestive system with vegan probiotics, the company says.
The January 2017 issue of Beverage Industry includes our 2017 Bottler of the Year cover story as well as articles about new product development, packaging, health and wellness products and more. Check it out today!