As more and more people eliminate animal-derived ingredients from their diets, the focus on vegan drinks and cocktail ingredients is increasing too – and there’s an opportunity for brand owners to set themselves apart by highlighting this to consumers.
IWSR looks at the global trends likely to shape the spirits, beer and wine categories around the world
Outside of events like Sober for October and Dry January, is there potential for the low- and no-alcohol category to become mainstream?
IWSR research shows volume increases for distilled spirits and ready-to-drink products in the US in 2019; beer continues to slip
US bartenders share the spirits, cocktails and flavours that are driving consumers' drinks choices
Highlights from the IWSR Forecasting the Future Seminar in London
Heading into 2020, a few key themes have emerged across the beverage alcohol industry. The IWSR’s US analysts summarise what trends will inform product innovation and consumer drinking habits.
Cocktails are critical offerings in the on-premise in Los Angeles and New York City, but it’s the sophistication of savoury ingredients that’s gaining traction.
Within six years hard sparkling water, also known as hard seltzers, have grown to account for nearly half (43%) of all US mixed drinks - what impact is this trend having on the wider drinks market both in the US and globally?
Growth in still wine has been slowing down over the past few years, prompting US wineries to drive packaging and brand innovation, as well as on-premise experiences, to increase their appeal to younger consumers.
Gin led the way in consumers' appreciation of botanicals. Now, driven by the trend toward health and wellbeing, botanicals are appearing in categories further afield, including wine, beer and spirits.
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