just-drinks authors and correspondents
Tom Vierhile, Innovation Insights Director at Canadean
Columns by Tom Vierhile, Innovation Insights Director at Canadean
Every month, Tom Vierhile from Canadean considers the latest NPD in drinks.
Articles by Tom Vierhile, Innovation Insights Director at Canadean
Election day 2016 in the US provided some surprises, but the country's growing embrace of cannabis was not one of them. Voters in four states – California, Maine, Massachusetts, and Nevada – approved legislation sanctioning the recreational use of marijuana, effectively doubling the number of states that allow the practice. This legislative action suggests that the alcohol beverage industry will likely face increased competition from legalised marijuana somewhat sooner than it had expected.
If turmeric was a stock, Wall Street would be issuing a "buy" recommendation to investors. These are exciting days for a 'super root' that has been associated with Ayurvedic medicine for thousands of years, yet is emerging today as a hot new functional drink ingredient.
In the US, carbonated water has become a non-alcoholic beverage star, as consumers choose sparkling waters and seltzers instead of carbonated soft drinks to cut calorie and sugar consumption. The same trend is now crossing over into flavoured alcoholic beverages (FABs), as so-called 'hard seltzers' have emerged as a promising new niche.
Drinkable yogurt has always been the poor stepchild of cup yogurt. Makers of yogurt have generally chosen to spend their time and resources on opportunities in cup yogurt rather than pursue the beverage opportunity. But, there are signs that this is changing, as top yogurt brands are opening the innovation spigot in yogurt drinks.
For something that has been around as long as matcha has – literally centuries – it is strange to say that matcha is having a "moment" in the beverage market. Yet that is precisely the case as matcha is becoming a "go to" functional beverage ingredient of late, expanding outside of tea and into a variety of drinks categories.
It wasn't supposed to end like this – a refund of the full purchase price and a chance to forget the whole thing. Keurig Kold was viewed as a potential game-changer by The Coca-Cola Co; a "consumer engagement platform with unlimited potential". For Keurig Green Mountain, Keurig Kold was the entry ramp to a cold, non-alcoholic beverage category said to be five times larger than the hot drinks market. But, it didn't work out that way for either company and the experience offers a chance to reflect on beverage innovation itself.
Consumers interest in protein prompting innovation beyond shakes and smoothies
It's good to be in the bottled water business. According to Canadean, packaged water sales are expected to drive almost all of the net growth in beverage consumption over the next five years in the US, as water continues to gain at the expense of carbonated soft drinks. Premium water could lead the next wave of growth thanks to a wave of recent new product innovation.
Prior to 2014, few would have thought that drinking bone broth – one of the oldest mainstays of the culinary world – would become a thing. Drinking something viewed as a soup or meal ingredient was originally dismissed as a faddish obsession of the Paleo crowd. But, instead of flaming out, bone broth seems to have caught fire, as it moves from food service oddity to a potential player in functional beverages.
Move over iced coffee; cold brew coffee has your number. The average coffee drinker may not know the difference between iced coffee and cold brew coffee, but odds are that they will soon, as cold brew coffee takes shape as the beverage industry's next potential superstar. Few beverage concepts have gone from hipster favourite to mainstream must-have in as little time.
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