Fermented Beverage Innovation

This month we are diving into the fermented trend and looking at a subcategory of this trend – fermented beverages. What comes to mind when you think of the term ‘fermented beverage?’ This trend category ranges from emerging options like kombucha to spiked seltzers and even beer with chocolate – double the fermented goodness!

Fermented alcoholic beverages have been popular since ancient times and still carry most of the market for fermented beverages. There are rising stars appearing outside of the traditional fermented beverage markets that are also worth watching. Much of the recent fermented trends in food and beverages have a distinctively ‘natural and healthy’ perception; whether the trend for low- and non-alcoholic beers to the digestive health potential of fermented beverages such as kombucha and kefir. Combined with the meta trend for clean and clear labels, natural and healthy positioned fermented beverage innovation has real opportunity.

As the industry leader in natural advanced hop extracts, Kalsec has provided brewers with desirable features like bitterness, flavor and aroma and can be added right to the kettle and/or post-fermentation enhancing the brewing process while reducing wasting for over three decades. Learn more about Kalsec advanced hop products here. As the leader in natural spice, herb, flavor and color extracts, Kalsec provides ingredients to enhance both alcoholic and non-alcoholic beverages.

What we are reading:

FERMENTED BEVERAGES ARE HAVING A FEEL-GOOD MOMENT
fermented beverages

Donna Berry, Food Business News [Published August 15, 2019]

This article explores how beverage manufacturers are capitalizing on fermented beverages like kombucha, kefir and drinking vinegars. Fermented beverages are supporting the trend towards functional foods, with a focus on gut health while keeping great flavor.

SPIKED SELTZER: WHAT TO KNOW ABOUT ONE OF 2019’S BIGGEST TRENDS
beer trends

Jeff Clabaugh, WTOP [Published October 7, 2019]

The alcoholic trend of the year, spiked seltzer, saw a 200% rise in U.S. sales in the past year, according to Nielsen. As big brands continue to hop (no pun intended) onto this trend, they are attempting to differentiate their spiked seltzer. However, the majority of spiked seltzers have a few things in common: white cans, lower alcohol and lower calories. The low-calorie hard seltzers give the perception of a healthier alcoholic option, and are taking off in the fermented beverage space.

HERSHEY’S AND YUENGLING TEAM UP FOR LAUNCH OF CHOCOLATE PORTER
beer trends

Emma Upshall, FoodBev Media [Published October 2, 2019]

Beer, a well-known fermented beverage, is partnering with another fermented favorite, chocolate, to create a chocolate porter. Yuengling’s partnership showcases that consumers’ indulgent mindset is not disappearing as the healthy fermented beverages trend grows.

‘THERE IS A MEGA-TREND AROUND FERMENTATION’: THE RISING STAR OF FERMENTED FOODS
fermented beverages

Katy Askew, Food Navigator [Updated July 23, 2019]

“Future growth lies first with alternatives to yogurt and to fermented milk drink. One can also expect increase demand for a variety of fermented fruit juices, protein and cereals based juices.” This article examines how fermentation checks the boxes of two mega trends: natural and functional foods that provide something more. The innovation opportunities lie outside of the traditional dairy-aisle products for European markets.

Carlsberg: ‘Our alcohol-free brews continue to significantly outperform the beer market’
NA beer

Rachel Arthur, Beverage Daily [August 21, 2019]

Carlsberg shares insights into the growth of alcohol-free beer within its portfolio. Currently, alcohol-free beer makes up around 3% of Carlsberg’s overall volume, but has been seeing significant growth as a category, especially in Russian and Nordic regions. As a leader in low and no alcoholic beers, Carlsberg says this portfolio, “is an important part” of its long-term growth strategy plan.

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