Specialty Food Magazine

FALL 2019

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

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psst.... NEW things are abuzz at the SFA Visit specialtyfood.com/ membership At Lenny Boy Brewery in Charlotte, N.C., small batch, non- alcoholic kombucha on tap is emerging in the social alcohol-free drinking scene. "Everyday groups of friends come into our taproom and some order a beer and some order a kombucha," says founder Townes Mozer. "Our kombucha is served in pints and carries that social beverage vibe." Mozer says the huge shift in health consciousness and fitness is helping kombucha, which is low in sugar and calories, emerge as a socially accepted beverage that is good for you. Sparkling Waters, Hoppy Tea Fancy sparkling mineral waters in eye-catching, sophisticated pack- aging along with sparkling teas from yerba mate to those flavored with hops, are piquing interest, especially in social settings. "Customers—especially millennials—are looking for new beverages that not only offer health benefits and are low in sugar but also have eye-catching labels in environmentally friendly packaging," says Dana Shemirani, vice president of purchasing at Southern California-based Barons Market. According to Shemirani, Barons has seen huge growth in RTD sparkling waters like San Pellegrino Momenti that adds fresh fruit juice and comes in sophisticated cans, Topo Chico Grapefruit Sparkling Mineral Water, and Clean Cause Sparkling HopTea alcohol-free brew containing organic black tea FALL 2019 51

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