Beverage Industry Top Stories

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FedUp Foods built a workplace that values its people as much as products. The kombucha manufacturer saw those values come to the forefront when Hurricane Helene impacted its community.

Demand for still beverages has beverage-makers turning to dosing technology, like liquid nitrogen, to support this need state. Greg Neville, sales manager of the Americas at Vacuum Barrier Corp. (VBC), shares what’s trends are driving this technology.

As consumers look to cut sugar intake, Zevia PBC aims to ensure its natural sodas are affordable and accessible to all consumers.
 

She says factors like health consciousness, better health choices and better-tasting products are contributing to this jump in popularity.

New York looks to be closer to imposing congestion pricing on vehicles, leaving other metropolitan destinations and ultimately delivery fleets to see how the experiment goes.

“For Fort George, we have had to make a lot of moves that have contributed to our success in the last year,” Bovenizer notes. 

Ahead of National Champagne Day, Beverage Industry chatted with Geraud Leclercq, vice president of marketing at Folio Wines, which oversees the Piper-Heidsieck, Reims, France, portfolio.

Today’s competitive grocery retailing environment has proprietors exploring a variety of technologies and SKU sets to keep consumers engaged.

In the beverage market, new product trends focused on premiumization are impacting colored ends and tabs.

The durability of modern returnable containers is allowing beverage manufacturers and distributors to support their sustainability goals.