Most low/no drinkers are not solely dedicated to the category: choosing rather to switch between full strength and lower alcohol alternatives – often even during the same occasion. So new US brand Primer has designed its brand as a ‘one-stop-shop’ system: packaging its drinks with three different ABVs in one multi-pack.
Brewers’ spent grain may offer a novel source of prebiotics, according to a new study from Anheuser-Busch InBev that found arabinoxylan from the waste may boost bifidobacterial levels in the human gut.
Almost half (47%) of alcoholic drinks in the UK feature calorie information on labels, says the Portman Group, as it calls for such labelling to remain voluntary.
Ball Corp (BLL)., one of the world’s largest suppliers of aluminum cans, is sending shockwaves throughout the craft beer world after lifting the minimum number of cans certain producers must order and saying it will raise prices.
Could Mexico’s traditional fermented beverages offer inspiration for healthy beverages today? Researchers are calling for the recovery and conservation of ancient fermented drinks, which could offer an ‘outstanding reservoir’ of genetic resources such as plants, yeast and bacteria.
Diageo has extended its partnership with Molson Coors Beverage Company: which will see the latter distribute Diageo’s beer portfolio in most Central and Eastern European markets as of January.
Subtle, nuanced flavors have taken center stage in recent years: but this is set to change in 2022 with a shift to bigger and bolder profiles, according to beverage development company Flavorman.
As it launches the alcohol-free version of its flagship brew on draught, Heineken predicts there will be as many Heineken 0.0 taps as there are Heineken Original by 2025.
New Zealand-based Zeffer Cider is looking to increase appeal with a broad audience by rolling out various innovations including unique flavours as well as seltzers and non-alcoholic options.