For years, the beverage industry has largely interpreted moderation as substitution. Consumers drink fewer units of alcohol, so they replace cocktails, wine, and beer with non-alcoholic equivalents. But a different model of moderation is gaining traction, particularly in restaurants and
Last year, we outlined why coffee remained an underused ingredient in alcohol alternatives. It’s a high-frequency ritual, a well-understood functional delivery mechanism, and a flavor capable of doing work that few other ingredients can. Two recent espresso-forward RTD entrants—Esspo and
The THC beverage category has been constrained less by demand than by distribution. Early growth came via fragmented channels: direct-to-retail relationships and opportunistic partnerships. That model allowed brands to enter the market quickly, but it also limited scale. Execution varied
Presented by oHHo Cannabis historically asked consumers to cross a meaningful behavioral threshold. Smoking carries social baggage. Edibles can seem unpredictable, particularly to those without any tolerance. For many adults, their only interaction with cannabis dates back to adolescence,
Alcohol alternatives sometimes struggle when they attempt to recreate drinks whose structure depends heavily on ethanol. Wine and spirits derive much of their mouthfeel, body, and aromatic persistence from alcohol itself. Remove it, and the product must rebuild that structure.
Non-alcoholic wine sits in an ambiguous strategic position. It has grown alongside broader moderation trends, gained distribution in grocery and on-premise, and benefited from improved production techniques. Yet beneath topline expansion, a question persists: is non-alc wine building durable beverage
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