Custom Beverage Insights
Drive ahead in a dynamic market. Discover how Kerry is meeting ever-changing consumer needs in beverage – including the demand for clean labels, convenience and tailored solutions. Our industry-leading technology and broad range of technical experts makes Kerry the ideal partner in beverage.
Craving more insights on trends? Quench your thirst for knowledge in this "On Foodable Insight Series" episode. Joining host Bill Bender are Nick Fosberg, senior manager for Program Compliance at the National Restaurant Association, and Rachel Speckan, the national wine director of City Winery.
Some of LA's veteran breweries only date back to 2011. However, in that short span of time, LA has churned out some of the coolest brews created by some of the most diverse brewers. On this episode of "Beer Artisan," we see how LA’s young breweries have fostered a tightly-knit community who are not afraid to push the envelope.
As with so many boozy tales, this story begins in Ireland, a country that dearly loves its whiskey. It begins with a group of travelers, who got stranded on a stormy night at Foynes airbase. To cheer the landlocked souls, Joe Sheridan, who ran a restaurant at the base, concocted what is now known as the Irish Coffee. At San Francisco’s Buena Vista Bar, which offers their version of Sheridan's recipe, serves upwards of 2,000 Irish Coffees a day – and that’s not counting March 17th.
Purées and infusions. Fat washing and sous vide techniques. The line between the kitchen and the bar has blurred as bartenders search for new, dynamic flavor combinations to take classic cocktails to a new level of complexity. According to bar chef Matthew Biancaniello, "a culinary cocktail is a cocktail that contains some food element or culinary technique that produces the sensation and flavor of food, or a meal in the liquid form.” Biancaniello is not the only one with this focus.
The bloodline of a brand is consumer love and loyalty, but it has become increasingly challenging for brands to woo today’s consumer. As buyers have become more educated and more invested in the quality of experience in their foodservice, they expect more — more transparency on ingredient sourcing, more unique culinary flavor profiles, or more storytelling to resonate with their purchasing decisions. However, the pop industry isn't about burst. One in three American consumers drink soda every day.
By Brian Murphy, Foodable Industry Expert
Non-alcoholic drinks are on the rise, and mixologists are up for the challenge of mixing up delicious alternatives to the standard non-alcoholic beverages. A choice of iced tea and lemonade in addition to soft drinks should no longer be the exclusive options, as discriminating guests are venturing further down the road of craft beverages.
Guests choosing not to consume alcohol are demanding to not feel left out, or simply overlooked, for not holding up their end of the shifting societal norm (and increased check average). Indulge them, and while you are at it, make the people consuming their go-to alcoholic beverage take notice of your leadership stance on craft, non-alcoholic drinks in the process.
Guests are loving all things sour, so explore the variety of sour sources out there and implement what is best for your establishment. Getting creative with lemon and lime in non-alcoholic drinks isn’t anything new, but many establishments rely a bit too heavily on the affordability and convenience of lemonade out of the dispenser or gun. It’s time to order some cases of citrus and offer a house-made lemonade or limeade. Don’t stop there, because plain old lemonade is boring. Refreshing, yes, but you need a wow factor when you pitch your delicious craft mocktail to your guests. A way to mix up the flavors in citrusy drinks is to get crazy with simple syrup.
Below, we share some of our favorite shots from our travels around the country. Enjoy!
2017 Consumer Beverage Trends
Craft Beverage Insights for Emerging Brands
Beverage Social Media Index of Q2 2015