From kombucha and kefir to drinking vinegars
Spices such as ginger and turmeric are being used in fermented beverages such as kombucha and kefir for their savoury flavour profiles as well as botanical health properties.
One step ahead, however, are manufacturers in the US, tapping into the popularity of tart-tasting fermented soft drinks (although the fermentation process means kombucha contain tiny traces of alcohol) with drinking vinegars.
Earlier this year, founder of US brand LIVE Beverages Trevor Ross said he saw the segment being on a similar trajectory to kombucha – with the potential to surpass its success. “Drinking vinegars are where kombucha was four years ago, and I think it can be bigger than kombucha because of the familiarity of the product. There’s less of an education factor—you don’t have to tell someone how to pronounce it, people get it.”
US juice brand Suja, in which Coca-Cola bought a 30% stake back in 2015, recently brought out a range with five flavours: strawberry balsamic, peach ginger, cucumber ginger, lemon cayenne and hibiscus ancho chili.
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