Featured Stories

Organic and natural holding strong

Natural claims show higher growth potential
By Jessica Jacobsen
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Consumer awareness about healthy food and beverage choices continues to grow and benefit the natural and organic beverage market.
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Fortification increasing on the shelf

Manufacturers roll out fortified beverages
By Anneliese D. Klainbaum
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Advancements in soluble fibers have given beverage developers a whole new set of tools for delivering products that help to fill the fiber gap. Although even the savviest of consumers might not know the difference between inulin and oligofructose, they are beginning to explore the growing number of fiber-rich options available outside of the bread and snack bar categories.
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Understanding fiber fortification

Myriad options available for enhancing drinks
By Anneliese D. Klainbaum
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In a broad sense, You’ve probably heard fiber categorized as insoluble and soluble, but the classifications are even more complex. Fiber can be subcategorized in a number of ways including by viscosity, fermentability, physiological effect, source or chemical structure. Understanding fiber through these various lenses is the key to producing products that can speak to today’s consumers, experts note.
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Consumers tune in to fiber

Innovations help busy consumers fill the gap
By Anneliese D. Klainbaum
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People of all ages know by now that fiber is “good for you,” and that they should be consuming more of it. A new study from Tate & Lyle, Decatur, Ill., revealed that nearly 90 percent of Americans believe that their digestive health is a top priority, and that consumers are interested in buying products with a “nutritional punch” of fiber.


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Off-centered by nature

By Jennifer Zegler
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Operating under the motto “Off-centered beers for off-centered people,” it should come as no surprise that Dogfish Head Craft Brewery, Milton, Del., is not bashful about creativity. Dogfish Head’s lineup includes 34 beers with ingredients and brewing processes inspired by a range of ancient recipes, music, collaborations and Founder and President Sam Calagione’s own ideas.
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The buzz about Honeydrop

Brand eyes expansion, helps bee population
By Jennifer Zegler
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With a lineup of six SKUs that are sweetened with a tablespoon of honey in each bottle, Brooklyn, N.Y.-based Honeydrop Beverages has a synergistic tie to the creatures that provide its natural sweetener.
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No ordinary year for beer

Flavors surge as spirits steal share
By Jennifer Zegler
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Still cautious from the economic downturn, consumers created an uneven environment for beer once again in 2011. The year’s performance reflected a category of contradictions with trends torn between the ongoing price consciousness of some shoppers and the insatiable taste for variety — even if it carries a higher price — from other demographics.


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Dogfish Head's ‘blissfully inefficient’ process

By Jennifer Zegler
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When Dogfish Head Craft Brewery opened its brewpub in 1995 in Rehoboth Beach, Del., Founder and President Sam Calagione brewed on a homemade machine dubbed “Sir Hops Alot.”  To keep up with the restaurant’s demand, Calagione used “Sir Hops Alot” to brew two to three times a day, five to six days a week. 


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New categories on the horizon

Analysts identify emerging beverage trends
By Stephanie Cernivec
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In the summer of 2007, an English man posted a video of his one-year-old son biting the finger of his three-year-old son on YouTube. The video, known as “Charlie Bit My Finger – Again!,” went viral reaching 417 million views as of Feb. 9. At the time of publication, it was the most viewed video on YouTube that is not a professional music video, according to Wikipedia.
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Blend trends spark processing innovations

Sweeteners, flexibility influence processing automation
By Jessica Jacobsen
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Efforts to lower the calorie counts in beverages have helped spark a number of innovations from many facets of the industry, including equipment manufacturers. As more beverage-makers look to take down the calories in their products through sweetener blend formulations, suppliers of processing automation equipment also are working to develop equipment to handle these new formats.
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Dinner with Tequila Don Julio

Diageo is taking its Tequila Don Julio brand on the road this summer with a rolling Airstream Speakeasy mobile craft cocktail bar. The team stopped in Chicago on July 29 to share some specialty tequila cocktails paired with food from Chicago restaurants Honey Butter Fried Chicken and The Radler as well as dessert venues Black Dog Gelato and Baker Miller. (Photos by Jennifer Haderspeck)

9/17/14 2:00 pm EDT

The Path to New Product Success: Navigating the latest trends for new beverage development

By attending this webinar, you will learn about the top trends and how they fit into the CPG market, which channels are influencing new products and technology, how Packaging fits into your product development, and ways you can use innovation to increase sales.

Podcasts

Maintaining beverage dispensing equipment

Iuliana Nita, Saint-Gobain Performance Plastics global marketing manager of food and beverage, offers her insights about ensuring sanitary performance of beverage dispensing equipment in foodservice applications. She also will offer some tips about choosing the right kind of tubing to handle acidic beverages.

Beverage Industry Magazine

BI September 2014 cover

2014 September

The September 2014 Beverage Industry includes a cover story on our Wholesaler of the Year, The Odom Corp., as well as articles about single-cup and iced coffees, cconvenience store growth, vegetable flavors, and more. Check it out today!

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Cleaning-in-Place: Dairy, Food and Beverage Operations, 3rd Edition

This book addresses the principles of cleaning operations, water supply issues and the science of detergents and disinfectants.

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Beverage Industry Webinars are an easy, effective and convenient way to get educated and informed on the latest industry trends and topics. All Webinars are FREE unless indicated. For more information, check out our Events page!

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