- Juice News
- Can Non-Alcoholic Drinks Really Give You a ‘Buzz’?
Can Non-Alcoholic Drinks Really Give You a ‘Buzz’?
.. and Building an alcohol-free business: Spirits of Virtue entrepreneur shares secrets to success.
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🧃 Juice News
Aplós, a non-alcoholic beverage company, describes their products as “functional, non-alcoholic spirits to help you unwind without the negative effects of alcohol.”
Recognizing a need in the beverage space for a non-alcoholic alternative that would still give the drinker a similar effect to alcohol, Aplós co-founders Emily Onkey and David Fudge worked with mixologist Lynnette Marrero to develop a solution for the sober-minded.
Eventually, they created and released their first product: Aplós Calme, a hemp-infused non-alcoholic beverage. A second product they call Aplós Arise—which was infused with adaptogens—soon followed. The company claims that both will be able to give drinkers the kind of buzz they're looking for from their alcohol (but without the alcohol, of course).
Greg Serrao, Founder & CEO of JuneShine, expressed excitement, stating, "We're grateful to have InvestBev be part of the team. We have big plans for the future as we continue to build a better-for-you alcohol platform, and we are confident they will be value-added partners and advisors for JuneShine as we enter our next stage of growth."
According to the company, each 45-calorie can include the recommended daily amount of collagen peptides. These peptides are known to support joint health, the skin’s moisture barrier to improve elasticity and hydration, strengthen nail beds and promote hair health through increased keratin production.
On average, every Finn returned 392 beverage containers to recycling machines last year, a testament to the national dedication to environmental sustainability.
Celebrity involvement in non-alcoholic beverages has brought newfound attention and innovation to the industry. These brands often collaborate with bars and restaurants, reflecting a broader acceptance and demand for alcohol-free options in social settings.
While skeptics may view this as a temporary trend, others believe it is part of a larger shift towards mindful consumption. These brands don't just sell products; they promote a lifestyle aligned with health, wellness, and conscious choices.
Despite growing interest, non-alcoholic brands face challenges, such as overcoming social stigma and competing in a market dominated by alcoholic beverages.
For Spirits of Virtue, a good product is summed up by the trio of 'premiumisation, provenance and price', says Roddy Nicoll.
"Our presentation exudes a profound level of professionalism that really connects with the customer," he explained. "In other words, our non-alcoholic bourbon SOBOUR, for example, looks like, smells like and tastes like a bourbon.
To reflect the growing demand for reduced-sugar products, the provisionally agreed text also foresees the addition of three new categories: ‘reduced-sugar fruit juice‘, ‘reduced-sugar fruit juice from concentrate‘ and ‘concentrated reduced-sugar fruit juice‘.
Additionally, operators will be allowed to use the label 'fruit juices contain only naturally occurring sugars'. This will ensure that consumers are better informed about the products they consume.
🍋 Citrus News
Desert Control, on 31 January 2024, received a purchase order from Limoneira to apply LNC for an additional 6,652 trees over 60 acres at the Yuma ranch for the upcoming season. This deployment, targeted for completion by April 2024, is expected to have an immediate positive impact on improving water and nutrient efficiency vital to cultivating soil health for long-term productivity, yields, and quality of citrus cultivation under challenging desert conditions.
It’s quite a difference from last season when Hurricane Ian made its way through the state in September 2022, significantly impacting the citrus supply from Florida. This season however the crop has rebounded, albeit not to what growers feel a full crop would be.
One product that (Canada's) Metro shoppers will notice go up in price is orange juice, he said, because of problems with orange crops.
Grocery inflation in Canada has been moderating in recent months, but is still elevated at 4.7 per cent in December. Metro said Tuesday that its food basket inflation rate was 4.0 per cent, down from 5.5 per cent in the previous quarter.
La Flèche told analysts that he was encouraged about the trends for food inflation, and while price pressures are still elevated, they’re “gradually” coming back down to more “normal” levels of two to three per cent annually.
Spain was particularly strong in the beginning of the year, on both oranges and mandarins. From the new year, Greece was more competitive on the mandarins. The demand for oranges has been good until the start of January.
Konispoli tangerines are one of Albania’s emblematic fruits that appear on the international market at this time of the year.
🔬 Research Worth Reading
Results highlight the potential for optimizing processing conditions to maximize the retention of specific phenolic compounds in apple juices, offering an affordable and convenient source of flavan-3-ols in response to growing consumer demand for healthier nutrition.
Sicily hosts a significant and ancient citrus agroindustry, which includes more than 42 000 farming companies and around 20 citrus fruit-processing companies. This study critically analyzes the citrus economy in Sicily in the early bioeconomy era with the aim to identify outcomes of general relevance for bioeconomy researchers and bioeconomy company managers working towards the full valorization of Citrus crops.
Citrus peel-enriched BFCs could be a tool in Functional Nutrition as they will not only supply needed nutrients to start the day, but they will also be able to prevent and manage degenerative conditions through their ability to modulate other factors connected with diseases such as inflammation regulation, mood disorders and weight control.
These findings indicate that low intensity DC electric field is an innovative and effective choice for preventing juice browning, offering significant potential for application in the food industry.
These results can contribute to enhancing understanding for the development of an improved design of biofertilizers used in regions that are vulnerable to climate change, such as south-eastern Spain. This promotes a shift towards more sustainable and environmentally friendly agricultural practices by reducing dependence on chemical fertilizers.