It seems incredible, but despite the tremendous challenges (return to normality and other circumstances like inflation or raw materials and energy shortages) that have raised production costs, the market recovery was quicker than expected.
The months leading up to 2023 presented a scenario motivating enough for the sector to continue stirring things up with new consumption alternatives.
2023 is a year of more sustainable options, of unexpected beverages, new formulas, cocktails, mixers and low-alcohol or alcohol-free trends. Don’t miss any of the new products taking centre stage on the bars and tables of establishments, and on supermarket shelves.
Sustainable beverages and production with a low carbon footprint.
One of the biggest challenges in manufacturing and distribution is meeting targets though more sustainable programmes and processes: reduction of the carbon footprint through products and packaging that meets environmental standards.
Most brands, large and small, are working on this.
But in addition to manufacturers, end users also feel a greater commitment to products. They want to know everything that happens in each of the processes in the supply chain. They take an interest in what they drink, where it comes from and which processes meet these environmental standards.
They demand products that are less artificial, made with local products and through circular processes in a circular economy where approaches like regenerative agriculture are totally integrated in the process.
It has been detected that the end consumer’s degree of trust in terms of sustainability is greater. A global report “Route to Sustainability” released by FMCG Guru finds that over 40% have become more trusting of environmental claims.
Mocktails, a new trend
The furore over these new creations is directly connected to the segment of young consumers. They are taking better care of themselves and, as a result, demanding mixed drinks with natural and alcohol-free products.
A second conditioning factor is related to the appearance of traditional spirits made without alcohol and using very high-quality ingredients. This is allowing bartenders to invent cocktails that are delicious and, at the same time, very creative.
The furore over these new creations is directly connected to the segment of young consumers. They are taking better care of themselves and, as a result, demanding mixed drinks with natural and alcohol-free products.
A second conditioning factor is related to the appearance of traditional spirits made without alcohol and using very high-quality ingredients. This is allowing bartenders to invent cocktails that are delicious and, at the same time, very creative.
Low-alcohol distilled spirits
Building on the previous point and speaking of low-alcohol or alcohol-free options, will be gaining momentum in coming months. This is what’s happening with Seedlip from Diageo, a giant in the world of spiritous beverages.
It is a beverage designed for demanding palates and similar to gin, made with a minimal amount of alcohol, a mixture of distillates and a variety of ingredients and botanicals, mostly (approximately 85%) water-based ones, and preservatives like citric acid and potassium sorbate.
Seedlip was launched in the UK in 2015, but demand has grown fast and the large groups are putting the focus on its production. Since it appeared, the company has been launching new versions: Spicy; Garden, with a touch of herbs; and Groove with a more citrusy flavour.
Continuity and positioning of the low-calorie currents
Low-calorie beverages have been carving out a niche for themselves and finding their place in the market.
The main reason has to do with the preferences of the public, which is now looking for light options with more natural ingredients. We’re talking about flavours based on natural juices that are low in calories and sugar, flavoured waters, organic teas and coffees, and even mixers for cocktails.
One example is AVEC. It has several types of ready-to-drink cans of juices that are low in calories and sugars for mixing with cocktails of different flavours (yuzu and lime, jalapeño and blood orange, or hibiscus and pomegranate). They’re perfect for combining with tequila, gin or vodka.
Vegan spirits, a new trend
Things are moving further, and vegan spirits are appearing on the scene.
A new group that is growing beyond craft spirits, which we already spoke about in detail, and whose value is centred on their production process. “O.R.E 118 Raw Vegan” is the first distilled spirit in this group, a raw gin that has undergone a fermentation and distillation process at below 118°F to keep the enzymes from breaking down.
Spritz culture
Lastly, we can’t leave this selection without mentioning one of the big drinks of 2023.
The spritz, the drink originally intended as an aperitif or a between-meal option, has now spread to other consumption moments like the afternoon or moments of relaxation.
What is its secret, especially in places like Europe? Basically, its colour and the fact that it’s refreshing and long-drinking.
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