In the eight years that Susan Neely has worked for the American Beverage Association (ABA), the president and chief executive officer of the Washington, D.C.-based association has seen manufacturers truly embrace the concept of innovation.
In the mid-1800s, Alexander Walker used his experience in blending teas to create some of the first blended Scotch whiskies in the world. As a result, he transformed the grocery business of his father, John Walker, into a global whisky business. First called Old Highland Whisky, he later renamed the brand Johnnie Walker in honor of his father, the company says.
With many consumers lacking the tools or know-how to reproduce some of their favorite on-premise cocktails, beverage manufacturers have found a way to deliver that same enjoyment to consumers in their own homes.
Continuing what was seen during the recession, consumers are either buying more premium-priced beers or buying less beer overall, Jennifer Zegler, beverage analyst at Mintel, Chicago, told Beverage Industry in March.
According to Chicago-based Mintel’s April 2013 report “Dairy and Non-dairy Milk – US,” the “other milk” segment, which includes ready-to-drink milk or milk substitutes, refrigerated kefir/milk substitutes/soy milk, and refrigerated milkshakes/non-dairy drinks, makes up 7.3 percent of the total U.S. dairy and non-dairy milk market. This represents a more than 30 percent increase in market share since 2010, it reports. Mintel also predicts that this category will continue to see growth through 2017 to reach nearly $2.9 billion in sales.
The premium market for coffee continues to gain ground, according to an August 2012 report from Santa Monica, Calif.-based IBISWorld. “Consumers educated themselves more about coffee beans and traded up in quality over the five years to 2012,” the report stated.