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.

Issue link: https://www.e-digitaleditions.com/i/1156964

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Page 49 of 91

Alcohol-free beverages belly up to the bar as consumers practice mindful drinking. BY NICOLE POTENZA DENIS R einvented new concoctions are doing more than just hydrating. Fueled by millennials and Gen Z, adult spar- kling sodas with sophisticated and cocktail- inspired flavors, aromatic drinks made with bitters and kombucha that aid in digestion, and waters that taste like wine, are becoming the center of attention at parties, selling out at retail stores, and headlining at mocktail bars around the country with their flavor-forward makeups. PHOTOS: MARK FERRI; FOOD STYLING: LESLIE ORLANDINI; PROPS STYLING: FRANCINE MATALON–DEGNI The Next Round Hella Cocktail Co., Bitters & Soda Spritz Aromatic FALL 2019 47

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