We use our own and third-party cookies to optimize your experience on this site, including to maintain user sessions. Without these cookies our site will not function well. If you continue browsing our site we take that to mean that you understand and accept how we use the cookies. If you wish to decline our cookies we will redirect you to Google.

Beverage Innovation

Tracking The Drinks Marketplace

Coca-Cola

Coca-Cola Introduces Contact-Less Freestyle Vending Machines

The new Freestyle beverage dispensers allow consumers to pick and pour drinks using their smartphones without having to sign up for a membership or download an app. Coca-Cola’s goal is to provide a safe and hygienic “touchless fountain experience” during the coronavirus pandemic. The software that powers the RFID chip-equipped machines will be pushed to more than 10,000 Coca-Cola Freestyle dispensers this summer, and eventually to all Freestyle dispensers by the end of the year. The company said it is also is giving customers access to various touch-free safety solutions, including hand sanitizer, disposable wipes, and disposable stylus pens.The new Freestyle beverage dispensers allow consumers to pick and pour drinks using their smartphones without having to sign up for a membership or download an app. Coca-Cola’s goal is to provide a safe and hygienic “touchless fountain experience” during the coronavirus pandemic. The software that powers the RFID chip-equipped machines will be pushed to more than 10,000 Coca-Cola Freestyle dispensers this summer, and eventually to all Freestyle dispensers by the end of the year. The company said it is also is giving customers access to various touch-free safety solutions, including hand sanitizer, disposable wipes, and disposable stylus pens.[Image Credit: © The Coca-Cola Company]

CCBA To Use Kenyan Mobile Network Sensors To Collect Real-Time Data

Safaricom PLC will equip Coca-Cola Beverages Africa-Kenya’s (CCBA) coolers with data collection sensors that will enable greater responsiveness to retail partners’ needs. Connected coolers wired with sensors leverage the Internet of things (IoT), basically networked smart devices that collect and exchange data. Information gathered provides insights into consumer purchase patterns that help schedule maintenance more effectively. The devices enable CCBA to monitor the temperature, tell how often fridge doors are opened, and how  many coolers are operating at any given time.[Image Credit: © The Coca-Cola Company]

Other Companies

Fever-Tree Acquires Munich-Based Beverage Distributor GDP

The London-based maker of premium mixers hopes to develop the German beverage market with the €9.5 million ($10.8 million) acquisition of Global Drinks Partnership, a sales agent and importer of premium drinks. During a seven-year partnership between the two companies, GDP reportedly enabled Fever-Tree to establish a strong brand presence in the on-trade segment and among off-trade national and regional retailers. According to Fever-Tree, the German market, one of the largest mixer and premiumization markets in Europe, presents a major opportunity. GDP also distributes a portfolio of complementary premium beer and spirits brands, which allegedly generated €10 million ($11.4 million) in sales in 2019. [Image Credit: © Fever-Tree]

Oatly Gets $200M Cash Infusion From Celebrity Investors

The Swedish oat-milk maker sold a $200 million stake – roughly 10 percent f its equity – to an investor group led by global investment firm Blackstone Group. The group includes Oprah Winfrey, actress Natalie Portman, former Starbucks chief Howard Schultz, and the entertainment company founded by Jay-Z. The sale is reportedly a step toward a possible initial public offering sometime over the coming year, although there is also talk it could be an acquisition target for a big food conglomerate. Oat milk’s popularity is climbing along with that of other plant-based foods: U.S. sales of oat milk grew three-fold year-over-year for the 16-week period ended June 20. Distributed in Northern Europe, the U.S., and China, Oatly plans to use the money to further build its supply chain in those markets and to more widely distribute its oat-based yogurt, spreads, on-the-go drinks, and ice cream. The Blackstone-led group also includes growth-investment firm Orkila Capital and the investment arm of Rabobank.[Image Credit: © Oatly AB]

Key Ingredient Trends Impacting The World Beverage Industry In 2020

Five key flavor and ingredient trends are affecting the global beverage industry in 2020, according to a FoodBev report. The trends include: botanical (floral and herbal) infusions (e.g., rose, lavender, hibiscus, and juniper), especially in RTD beverages like sparkling waters; functional infusions, including CBD; plant-based milks, including soy milk, almond, chia, oat, avocado, cashew, pistachio, and macadamia; beverages that use chick pea isolates to emulate the mouthfeel of dairy products in plant-based beverages; and greater innovation in low- and no-sugar beverages.[Image Credit: © bridgesward from Pixabay]

Dunkin’ Experiments With New Beverages In Massachusetts

The coffee, donut, and sandwich chain is market-testing several new beverages at Massachusetts locations until August 18. The new drinks include Popping Bubble Iced Tea, a version of a beverage created in Taiwan in the 1980s, Dunkin’ Refreshers, Sparkling Dunkin’ Refreshers, Summer Shandies, Bubble Iced Coffee and Tea. and Layered Iced Tea. Bubble tea typically has a tea base blended with milk or fruit juices, and a bottom filled with tapioca pearls (boba), or popping bubbles. Dunkin’s version comprises iced green tea paired with strawberry popping bubbles.[Image Credit: © Dunkin’ Brands (UK) Limited]

Better Juice To Scale Up Sugar-Reduction Technology For OJ

The three-year-old Israeli food tech startup is creating a pilot plant to test its enzymatic process for reducing sugars in orange juice to prebiotics. The semi-industrial pilot plant, which will be available for future testing by global partners, applies an enzymatic technology using all-natural ingredients to convert fructose, glucose, and sucrose into prebiotic dietary fibers and other non-digestible molecules. The technology reduces up to 80 percent of simple sugars at a rate of up to 50 liters/hour. The process creates a low-calorie, reduced-sugar juice with a delicate sweetness. No sweeteners or other additives replace the sugars in the juice.[Image Credit: © Better Juice, Ltd]
This is an image-free monthly sample. Contact us to get something focused on your business at the frequency you want…