The Beverage Report 2025

Caitlan Mitchell Editor-in-Chief

Challenging Future For The Global Beverage Sector

Bringing a new beverage to market has never been for the faint-hearted, but right now the conditions are particularly punishing. Inflationary pressures, tightening consumer budgets, and competing for retail shelf space make NPD launches tougher than ever. Even strong concepts are struggling to secure listings, let alone stay in the market long enough to build momentum.

In New Zealand, the craft beverage sector is feeling the squeeze. After a decade of growth driven by innovation and a supportive consumer base, many smaller producers are now facing higher input costs, stricter distribution requirements, and shifting consumer priorities. While demand for unique, authentic products remains, it is tempered by price sensitivity. This is pushing local brands to work harder on value perception, branding, and points of difference.

Globally, the landscape is just as complex. In mature markets such as the US and the UK, consolidation continues, with larger players acquiring successful niche brands. In developing markets, regulatory changes and sugar taxes are influencing formulation decisions, while e-commerce and direct-to-consumer models offer alternative routes to market for nimble operators. Across the board, premiumisation remains a factor, but “premium” now must come with a functional or sustainability story to justify the investment.

Flavour profiles are also shifting. Botanicals, exotic citrus, and hybrid flavour concepts are trending strongly, while low- and no-alcohol products continue to broaden their repertoire beyond traditional formats. Consumers are showing interest in layered, complex tastes that feel crafted and intentional, rather than overtly sweet or onedimensional.

One particular challenge facing both established and emerging brands is working with “natural sugars”. While the clean-label movement drives demand for more recognisable ingredients, many alternative sweeteners and natural sugar sources come with a bitter or lingering aftertaste that can be difficult to mask without adding cost or complexity. Formulation expertise and iterative testing are becoming non-negotiable, especially as discerning consumers are quick to reject products that don’t deliver on flavour promises.

In this issue, we take a deeper look at the innovations, strategies, and market forces shaping the beverage world today, and the lessons that could help the next wave of brands navigate this tricky terrain.

Looking ahead, September will see one of the most significant events in the beverage calendar: drinktec in Germany. This global expo is a mustvisit for anyone serious about the beverage industry, offering unrivalled opportunities to see innovation firsthand, connect with suppliers and buyers, and explore emerging trends before they hit the mainstream. We will be there, bringing our readers exclusive coverage, insights, and the trends that will shape the sector in the year to come.

caitlan@reviewmags.com

IN ASSOCIATION WITH

PUBLISHER: Tania Walters

GENERAL MANAGER: Kieran Mitchell

EDITORIAL DIRECTOR: Sarah Mitchell

EDITOR-IN-CHIEF: Caitlan Mitchell

ADVERTISING SALES: Caroline Boe, Daniel Rogers

EDITORIAL ASSOCIATE: Jenelle Sequeira, Sam Francks

SENIOR DESIGNER: Raymund Sarmiento

GRAPHIC DESIGNER: Raymund Santos

COLUMN

TOP BEVERAGES TRENDS 2025: Global Market Overview

Precision Wellness

Access to and evolution of today’s information culture enable brands to create products tailored to the targeted nutrition needs of consumers of any age and life stage.

When consumers were asked in a consumer trends research about their preferred nutrition approaches, balanced nutrition was the top choice, followed by age-specific nutrition, gender-specific nutrition, lifestyle-based nutrition, condition-specific nutrition, and performance nutrition. Innova identifies opportunity gaps in targeted nutrition, as indicated by the discrepancy between consumer demand for targeted nutrition approaches and their actual purchases of products offering targeted nutrition benefits, particularly in lifestyle nutrition and performance nutrition.

Research conducted by Innova on consumer trends found that weight management is the top global consumer health concern. Brands are responding with product innovations for consumer health needs, such as weight management. They are also creating beverages tailored to various specific nutrition and lifestyle concerns. This goes beyond producing generic beverage products. Another area of opportunity for targeted nutrition to meet consumer needs is the development of nutritionally fortified foods.

Wildly Inventive Flavours

This trend highlights consumer interest in extraordinary and exciting food and beverage products. Companies globally are responding to beverage trends with surprising beverage mashups that bring the “wow” factor to consumers. This is what consumers say they are looking for. In a recent consumer trends research, nearly half of consumers responded that they want “crazy creations” that feel indulgent. Rich flavour and flavour

combinations are tools for bringing the wow factor to consumers.

Another path toward flavour innovation is through limited edition products. Limited editions from large global companies continue to provide new, surprising, and exciting taste experiences. This is what consumers are looking for. They say that seasonal and limited-edition flavours, including those in beverage products, help drive their choices when purchasing food and beverages.

Beverage trends suggest that consumers also seek imaginative adventures in taste and flavour combinations. The process of discovering new tastes enhances the pleasure and enjoyment of food and beverage products. Manufacturers can innovate around strong and intense flavours for beverages. Innova is monitoring trends such as sweet flavours and dessert flavours in new beer launches.

Flourish From Within

According to consumer trends research, digestive and gut health is the top benefit consumers seek in functional food and beverage products. Beverage trends indicate that older consumers, in particular, are seeking digestive health, as well as other functional benefits related to healthy ageing, including heart health, bone health, and overall well-being. Gut health innovations have infiltrated several beverage subcategories, including iced tea, carbonates, juices, and nectars.

Tradition Reinvented

Consumers globally seek to preserve the flavours of their culinary heritage and traditions authentically. Manufacturers can use tradition to connect consumers with their cultural roots and memories. Some ways to achieve this are to create

beverages with local ingredients and familiar flavours prepared in traditional ways.

Consumers are nostalgic and would like to see more traditional products and recipes in the supermarket. They are also interested in new products that feature traditional flavours. In beverages, consumers indicate a preference for both traditional and craft preparations. In fact, one-quarter of consumers participating in a global consumer trends research study say that they are most influenced by traditionally made and crafted claims when buying beer.

Mindful Choices

Beverage trends with mental benefits help connect consumers with mental and emotional well-being. Beverage innovations that offer mental health benefits can enhance the consumer experience. Vitamins are one beverage ingredient with the potential to enhance mood and improve overall well-being. A solid proportion of new beverage launches tracked with a brain health claim feature at least one B vitamin ingredient. Beverages with botanical ingredients – launches are most prominent in the US – target consumers with stress relief benefits.

Companies globally are responding to beverage trends with surprising beverage mashups that bring the “wow” factor to consumers. This is what consumers say they are looking for. In a recent consumer trends research, nearly half of consumers responded that they want “crazy creations” that feel indulgent.

The State of Online Beverage Sales in 2025

Today’s consumers are increasingly embracing the convenience and variety offered by online shopping, and the beverage industry is no exception.

As the online beverage market flourishes, understanding consumers’ evolving needs is paramount to winning online. Unfortunately, many CPG beverage brands haven’t fully embraced the online market, lacking a strong e-commerce presence and efficient direct-to-consumer channels.

Focusing solely on traditional models may hinder their ability to cater to the growing consumer demand for healthy, convenient, and sustainable beverage options that are readily available online.

KEY ONLINE BEVERAGE TRENDS

Health and Wellness Focus

Growing health and wellness trends are exerting a significant influence on online beverage sales. With a growing emphasis on holistic well-being, consumers are gravitating toward beverages that provide immunity boosters, low-sugar options, and other wellness-enhancing ingredients. This shift in consumer preferences has led to a surge in demand for beverages fortified with vitamins, antioxidants, and other functional ingredients, as consumers prioritise products that support their overall health goals.

One notable trend in the realm of health-focused beverages is the remarkable rise of sparkling water, which has garnered attention for its refreshing taste and potential health benefits. Additionally, sparkling water brands are increasingly incorporating antioxidants and vitamins into their products, capitalising on consumer interest. This growing demand for healthy options underscores the importance of offering beverages that align with consumers’ health-conscious lifestyles, driving the expansion of online beverage sales in the health and wellness segment.

Convenience and Experience

Consumer demand for convenience is also shaping the online beverage sales landscape, prompting brands to innovate and adapt to meet evolving preferences. With today’s fastpaced lifestyles and busy schedules, consumers prioritise convenience when it comes to their beverage choices. This shift has propelled the rise of single-serve options and subscription services, catering to consumers’ desire for hassle-free consumption experiences. Moreover, the convenience factor extends beyond the purchasing process to include aspects such as packaging and delivery.

Brands are leveraging e-commerce platforms to offer a wide array of convenient beverage solutions, ranging from graband-go formats to customisable subscription models, allowing consumers to access their favourite drinks with just a few clicks.

Additionally, streamlined delivery options, such as sameday or scheduled delivery, further enhance the convenience of online beverage shopping, ensuring that consumers can enjoy their favourite drinks whenever and wherever they choose. As consumer demand for convenience continues to drive online beverage sales, brands must remain agile and responsive, continuously refining their offerings to meet the evolving needs of modern consumers.

Demand for Transparency and Sustainability

In an era marked by heightened awareness of health and environmental concerns, consumers are increasingly scrutinising product labels to make informed purchasing decisions. By offering clarity on ingredient sourcing, processing methods, and nutritional content, brands foster trust and confidence among consumers, who value transparency as a hallmark of authenticity and integrity in their beverage choices.

Furthermore, consumers’ growing commitment to sustainability is driving consumers to seek beverages packaged in materials that minimise environmental impact, such as recyclable or biodegradable packaging. Brands are responding to this demand by implementing sustainable packaging solutions, reducing carbon footprints, and embracing ecofriendly manufacturing processes.

Actionable e-Commerce Strategies for CPG Brands

Capitalising on emerging trends is imperative for brands seeking to maintain a competitive edge and drive growth in the online beverage sector.

Omnichannel Presence

To thrive in the competitive e-commerce landscape, CPG brands must adopt a multifaceted approach that leverages omnichannel presence, social media marketing, and subscription services to enhance customer engagement and drive sales.

Within the US, 86 percent of CPG dollar sales are represented by “omnichannel shoppers.” This means consumers are purchasing CPG products through every channel, often simultaneously. By strategically leveraging online marketplaces alongside their own digital storefronts, brands can expand their reach and tap into diverse consumer segments while maintaining control over their brand image and customer experience.

In addition to omnichannel presence, social media marketing has emerged as a powerful tool for CPG brands to connect with consumers and foster brand awareness. Platforms like TikTok offer a dynamic environment for brands to showcase their products through engaging content, such as trendy recipe creation and lifestyle-oriented videos.

By capitalising on the viral nature of TikTok and other social media platforms, brands can effectively reach and resonate with their target audience, driving both online and offline sales.

Increased Competition for the Digital Shelf

To cater to diverse consumer preferences and encourage exploration, CPG brands are embracing the concept of variety packs as a strategic initiative in product development. These curated assortments offer consumers the opportunity to sample different flavours and beverage types within a single purchase, catering to both adventurous taste preferences and the desire for convenience.

By bundling a range of flavours and beverage variants into variety packs, brands can tap into consumer curiosity and encourage trial purchases, driving incremental sales and fostering brand loyalty. Additionally, as sustainability becomes increasingly important to consumers, CPG brands are investing in eco-friendly packaging solutions as a key strategy for product development.

BEVERAGE TRENDS 2025:

What Aussies are really drinking (and WHY it matters)

Walking into a local supermarket here in Sydney, it feels like you are standing in front of a drinks fridge that looks more like a wellness aisle than a beverage section. Waters with protein, energy drinks promising mental clarity, iced teas with magnesium and collagen… hardly a humble can of cola in sight.

Welcome to the new world of beverages. And if you’re a manufacturer, it’s time to take notes.

Functionality is the new flavour

Let’s start with the rise of functional drinks. We’re not just talking protein shakes anymore – we’re talking protein in sparkling waters, iced coffees, and even kombuchas. Brands like BODIE’Z and ROCKIT are putting protein into formats that are as refreshing as they are recovery-friendly. Even Muscle Nation has jumped in with sparkling protein waters, bridging the gap between gym junkies and your average thirsty shopper. So what? The boundaries between food and drink are blurring. Drinks are no longer just about quenching thirst –they’re about doing something for you. If your product isn’t working harder,

smarter or healthier, it risks being overlooked.

Energy is getting smarter

The energy space isn’t sitting still either. While caffeine remains king, consumers are getting savvier. They’re asking: What kind of energy am I getting? How long will it last? Will I crash?

We’re seeing next-gen energy drinks like GHOOST Energy, which combine caffeine with nootropics for brainboosting benefits, and V Riise, which uses slow-release carbs like isomaltulose for a steady lift. Even mainstream brands are reformulating to meet these new expectations – energy that’s focused, not frantic.

So what? This is a signal to manufacturers: the energy category is ripe for disruption. It’s not just about more – it’s about better. And consumers will pay for it.

Flavour reigns, but sweeteners still baffle

Here’s the kicker: taste is still nonnegotiable. Consumers might want less sugar, but they don’t want to taste like they’ve made a compromise. And the debate between natural and artificial sweeteners? It’s still confusing the heck out of people.

Brands like PepsiCo have taken steps to reduce sugar in key products, but shoppers are left wondering if they’re better off with stevia, sucralose or the real thing. It’s a flavour arms race – and whoever balances sweetness, health, and clarity best will win.

So what? Taste innovation is crucial. But so is transparency. Shoppers want to know what’s in their drinks, and why. If your label reads like a science experiment, expect questions.

Convenience is King

The at-home favourites are on the move. We’re seeing more brands shift to ready-to-drink (RTD) formats, making once-niche health drinks available in grab-and-go cans and bottles.

Look at Nexus Super Protein + Sparkling Energy Drink – it delivers protein, caffeine, and hydration in one slick, fridge-friendly can. Even powders like Liquid I.V. are gaining traction, boosted by Chemist Warehouse distribution and the ever-growing

demand for on-the-go wellness.

So what? If your brand is still focused solely on at-home formats, it’s time to think outside the pantry. Portability and packability are more important than ever.

Eastern influence: Asian flavours on the rise

If you’ve noticed more Matcha, Yuzu, and Lychee on drinks labels lately, you’re not imagining things. Asian-inspired flavours are finding their way into everything from sparkling waters to cold brews – and Aussie consumers are loving the twist.

Brands like Remedy Drinks have launched Yuzu-flavoured kombuchas, blending tangy citrus with gut-health benefits. Meanwhile, ITO EN’s Matcha Love range is expanding into readyto-drink cans, offering the earthy, antioxidant-rich goodness of matcha in convenient formats. Even mainstream brands are infusing Asian flavours into their lineups to add intrigue and a sense of sophistication.

So what? Global palates are going local. These flavours offer both novelty and health credibility, aligning with trends in functional wellness and foodie curiosity. For manufacturers, it’s an invitation to experiment with bold new profiles that appeal to adventurous consumers without alienating the mainstream.

The Wrap

The 2025 beverage aisle is a blend of science lab, health food store, and global pantry. For manufacturers, the opportunity (and the pressure) has never been greater.

• Rethink what consumers want from a drink – health benefits, great taste, global flair, and convenience

• Double down on flavour and function –one without the other won’t cut it

• Explore global influences – especially the rise of Asian flavours with built-in wellness credentials

• Consider your packaging and portability – if it’s not easy to grab and go, it might get left behind

It’s a bold new world in beverages –and the brands willing to innovate with agility, authenticity, and a great flavour profile will be the ones that lead the fridge.

Simple & Sophisticated Drives Beverage Transformation

The New Zealand non-alcoholic beverage industry is, arguably, in a more dynamic space than ever, and transformation is very much the name of the game.

CGRANT JEFFREY Co-Chair NZ Beverage Council

anvas the views of NZ Beverage Council members and the message is clear – this transformation is due, to a large degree, to consumers wanting more from their beverages. Great taste and thirst satiation were once the key beverage boxes to tick. Good, yes, but consumers of today also want their beverages to DO good. Functional drinks are the new norm.

Beverages of today (and looking to the future) are being called upon to play a significant role in providing hydration, energy boosts, gut health, immunity, muscle recovery, mental clarity, relaxation and even mood support… a big ask, yet the industry is delivering and continuing to investigate transformative ways to do so.

The word from our Beverage Council’s key formulators is that functional ingredients that were once confined to the world of powdered supplements and pills are now being integrated into convenient, ready-to-drink formats. Proteins, electrolytes, nootropics and pre-workout formulas are all part of that equation. We’ve seen the emergence, for example, of sparkling water that delivers added magnesium for stress support, energy drinks with a focus on cognitive performance instead of just caffeine and sugar, and iced teas that are infused with collagen. Thanks to evolution within the industry, beverages can be thirst-quenching while also making health simple and accessible.

The team at Alchemy Agencies - a leading supplier of beverage and food ingredients in New Zealand - reports that a top trend shaping the non-alcoholic beverage industry is the popularity of prebiotic sodas, adaptogen-infused drinks, and nootropic beverages – these are gaining traction. Unsurprisingly, products that support immunity, energy, relaxation, and mental

clarity are in demand.

In addition, “Clean label” and low-sugar options are preferred, especially among health-conscious millennials and Gen Z. The NZ Beverage Council is, of course, a proponent of healthy options - the industry continues to provide more choice. Good inroads have been made in recent years to reduce sugar content in beverages, and this will remain a focus into the future.

We note that beverage marketing has moved beyond a focus on the benefits of solely physical health. Increasingly, emotional well-being is very much a thing in the beverage marketing world. Alternatives to alcohol are one result, hence the popularity of “relaxation mocktails” and “mood-enhancing” drinks. Our Beverage Council members report that words like “sophisticated flavours” have become part of our vernacular. What we are seeing is the demand for complex, adult-style flavour in non-alcoholic drinks, driven by the “sober curious” movement. Alcohol-free cocktails and spirits are becoming mainstream, especially in social settings and hospitality and, in some cases, brands are using distillation and fermentation techniques to mimic traditional alcohol profiles without the alcohol.

Furthermore, as those at Alchemy, for example, will also attest, hydration is now seen as a “lifestyle statement” with premium water brands and influencer-backed products leading the way.

At Sensient - a leading global manufacturer and marketer of colours, flavours and other specialty ingredients - there’s no doubt Kiwi consumers are increasingly health-centric. They’ve seen consumer demands change over recent years in terms of increased interest in fresh, natural and authentic tastes. Now, in 2025, they’re noting consumers are continuing in their pursuit of uncovering “unexpected flavours and memorable experiences”… especially those that have the potential to convert to viral social media content.

Within New Zealand’s non-alcoholic beverage industry, it’s not just what consumers want in their beverages that is driving transformative change. There’s a total package to consider beyond the beverage.

For example, both social media and artificial intelligence are increasingly impacting our sector, changing the way products are marketed and developed. We’ve noticed how emerging beverage brands are, by and large, picking up on the power of socials, building demand and credibility online. Instagram, influencers, or going viral on TikTok are their marketing/ advertising tools. This digital-first mindset is undeniably another key trend and sign of our times.

Also of our times are tech-enhanced experiences. AI and AR are being used in product development and marketing to personalise consumer experiences. In addition, smart packaging and interactive labels are emerging to engage tech-savvy consumers. We anticipate AI may shape a lot of our future, not only in terms of how research is conducted and a product developed, but also how that technology (from a decision-making point of view) may be used by consumers or by stockists. What we see now in terms of the reach of AI isn’t necessarily what we will see in a few years’ time – just look how quickly things have changed over the last few years.

Unchanging in terms of commitment is the sector’s focus on sustainability, with eco-conscious packaging a major focal point. Think recyclable, refillable, and on-the-go formats, as these are trending.

While we don’t have a crystal ball at our disposal, we do have savvy formulators in touch with where things are and offering a glimpse into the future.

Beverage and Food Gurus (BFG) managing director Sam Borgfeldt tells us that, if he had to list three major factors impacting the “dynamic transformation” of our industry, they would be: health-conscious consumers, innovation, and agile entrepreneurs. Look at the brands thriving today, he says, and chances are they will have combined sciencebacked functionality with social media savviness, and “most importantly”, they will include the ability to innovate at high speed. How speedily? Well, start-ups, for example, now work in cycles of weeks or months, not years, he tells us.

Reassuringly, this leading New Zealand formulator is of the belief that when it comes to beverage innovation, “New Zealand has access to high-quality ingredients, smart and ambitious founders, agile supply chain partners and a retail landscape that’s increasingly open to new and exciting formats”.

It’s a positive viewpoint for beverage council members to take on board, reassuring, no doubt, for those who have recently joined the NZBC – we welcome these hugely talented entrepreneurs who hail from varied backgrounds, and not just beverage or food sectors.

The NZBC remains appreciative of the support it receives from long-standing ingredients and development companies – such as the aforementioned Alchemy, Sensient and BFG – in helping NZBC thrive.

The NZBC membership is diverse, and ranges from large multinational brands, local New Zealand producers, to those companies that provide a wide range of goods and services to the industry. Members represent over 75 percent of the nonalcoholic ready-to-drink industry sold at a retail level.

We are committed to providing our members with a strong and united voice so as to create an environment in which our members thrive – ultimately resulting in a stronger New Zealand Beverage Industry, poised to take us forward to face whatever will next transform us.

- Driving the

future of the beverage and liquid

food industry

In just around five weeks, drinktec 2025 will open its doors. From September 15 to 19, 2025, the world of the beverage and liquid food industry will meet again in Munich. Around 1,100 exhibitors will present cuttingedge solutions and future technologies in eleven halls at the Munich Exhibition Center.

They will once again be dialogue partners for all national and international decision-makers when it comes to investment decisions and the strategic orientation of brands. This exchange will be based on a complete overview of all raw materials, process technologies, filling and packaging technology, logistics, and IT directly at drinktec, where all projects with the experts can be discussed. With a comprehensive range of products covering the entire value chain of beverage and liquid food production, visitors to drinktec will gain inspiration for the future orientation of their product portfolios and learn about the latest trends in the industry. With around 70 percent of exhibitors coming from outside Germany, drinktec

once again demonstrates its highly international character – a clear indication of the global significance of this platform within the industry. The largest groups of exhibitors (after Germany) come from Italy, the USA, and China, countries that have been bringing together the widest range of offerings for the industry at several drinktec editions.

New Liquidrome – Hotspot for knowledge transfer and networking

The new “Liquidrome” format provides additional impetus. Under this branding, the trade fair team in Hall C4 is presenting a wide-ranging supporting programme: exhibitor talks,

• More than 1,100 exhibitors – 70% of them international

• Supporting programme in Hall C4: Liquidrome as a new hotspot for knowledge exchange and networking

•

Lively use of online pre-registration

presentations on research projects, and practical insights form the backdrop for strategic decisions in visitors’ own market and brand scenarios. In this environment, numerous start-ups will also be showcasing new solutions and answering critical questions from the audience during start-up pitches.

All offerings in Liquidrome focus on the key topics of “Circularity & Resource Management,” “Data2Value,” and “Lifestyle & Health.” “Here on our large Wave Stage, we have a diverse programme that includes macro trends, AI solutions for practical use, and numerous ideas for resource-efficient production,” emphasizes Markus Kosak, Executive Director of the drinktec Cluster. With several offerings on innovation strategies and insights from the start-up scene, the Deep Dive Lounge in the Liquidrome complements the programme and offers ample space for networking.

“We also see strong potential in the functional beverages sector – for example, beverages with health benefits – which is why we have integrated a health bar into the Liquidrome. There, selected partners offer tastings of innovative beverages. This allows them to provide the industry with ideas on how to potentially tap into the segment of beverages with added benefits,” says Markus Kosak. The entire offering at Liquidrome is free of charge for visitors and available at drinktec | Supporting Programme at the Liquidrome.

Online: Exhibitor and product database and Innovation Guide

By purchasing tickets via online registration, visitors benefit from lower ticket prices and are guaranteed quick access to the exhibition halls

even after the trade fair opens. All visitors who want to prepare for their visit to the trade fair in advance can already find all exhibitor offers online in the drinktec| Exhibitor & products database. The information provided in the Official innovation guide of drinktec is particularly exciting. Exhibitors with innovative solutions are listed in this overview and can be viewed by trade fair visitors on their mobile phones when they enter the grounds.

The entire drinktec 2025 site can be accessed via the West, Northwest, North, and East entrances, providing optimal connections to both the subway from downtown Munich and the parking garages and outdoor parking areas. Connections to the airport (arrivals and departures) are available from the North entrance and the East entrance (departures only). All information on travel planning is available online at drinktec.com/en-US/visit/travel-stay.

“Market data indicates that positive developments are expected for beverages and liquid foods in many regions,” emphasizes Markus Kosak. “drinktec is definitely the global economic summit and therefore a mustattend event for shaping the future of the industry. Plan your stay now and take advantage of the affordable online booking options. The entire trade fair team at YONTEX looks forward to welcoming all industry players from Germany and abroad to drinktec!”

BARISTAS LOVE THE WAY ZERO LACTO STEAMS AND TEXTURES.

THE ONLY ALTERNATIVE WORTH FROTHING ABOUT.

A tasty, gut friendly alternative to regular cow’s milk, Anchor Zero Lacto has been developed for baristas to use in coffee, alongside being a great replacement for regular dairy milk as an ingredient in cooking and baking.

Excellent gloss and texture

Creating a smooth and velvety profile.

Steams and pours like regular cow’s milk

With the consistency and stability of full cream milk, it’s much easier to steam than all alternative milk variants.

Growing demand

Lactose Free growing 3x faster than non-dairy globally.

Superior Taste

With a subtle sweetness that pairs well with coffee.

MILK & MYLK

REALFOODS ARE TRULY PLANT-BASED PIONEERS!

We started the plant-based milk category in New Zealand in 1985 when we launched Vitasoy out of Hong Kong, and then in 2012 we introduced Alpro (Belgium) to NZ and grew the brand way beyond our wildest dreams.. We now start the journey with our own range of Barista Milks that we have developed in New Zealand and produce in Australia. We are using Organic ingredients wherever possible, and our Oat Milk is fully certified Organic using Australian Oats. The Barista Coconut Milk is made with Organic Coconut Cream, and it is also Soy Free.

Our purpose with this range is to offer a premium product with high-quality ingredients and outstanding performance at a very competitive price. A win for Baristas, consumers and sustainability.

INTRODUCING THE NEW HIGH FIBRE + LOW FAT OAT MILK!

Otis High Fibre is packed with prebiotics and free from seed oils, offering only clean, natural goodness, while nourishing and supporting a healthy gut.

Powered by chicory root, this oat milk is rich in fibre and provides

a smooth, subtly sweet flavour without any added sugars. Made in New Zealand with New Zealand grown oats, pour it over muesli, blend it into smoothies, or enjoy it straight from the carton, it’s the perfect creamy, healthy addition to your day.

Cartons made from 85% renewable materials.

J UICES & SYRUPS

Frech, ambient and carbonated

THE LONGEST DRINK IN TOWN

Since 1968, the iconic blue and red giraffe image has appeared on the side of the cups used by dairies, ice cream parlours, cafes and takeaways for milkshakes and thickshakes. Nearly every Kiwi will have had a shake in one of these cups and the sight of one will bring back memories of walking home from the local pool on a hot summer’s day, Friday fish and chips wrapped in paper or holidaying at the beach with family. Each memory triggered by the thought of slurping down a cold shake.

Today The Longest Drink In Town remains New Zealand’s favourite milkshake and Kiwis of all ages still love popping down to the local shop and getting a cold shake with their own favourite flavour. These flavours have been made for the last ten years by Delmaine Fine Foods, one of New Zealand’s leading food manufacturers, through high quality milkshake syrups under the Longest Drink in Town brand. This summer make sure you take advantage of the country’s love for milkshakes and the brand that brings back so many memories, by having a good supply of The Longest Drink In Town cups and syrups.

To find your nearest stockist contact Delmaine Fine Foods on 0800 335 624 or speak with your local representative

BARKER’S PROFESSIONAL BLACKCURRANT FRUIT SYRUP IS AN EASY TO USE FULL OF FLAVOUR SYRUP.

With a 1:9 ratio, 1 Litre of syrup will make 10 litres of finished drink. A 200ml serve using 20ml of Blackcurrant Fruit Syrup mixed with 180ml of water will provide 70% of the recommended daily intake of Vitamin C. Barker’s Professional Syrups taste great mixed with both still or sparkling water. Wherever you need a great blackcurrant flavour you can use this syrup. This syrup is Gluten Free, Dairy Free and Vegan Suitable. Make sure you check out the full range of Barker’s Professional Fruit Syrups, Crafted Syrups & Fruit Tea Syrups. www.barkersprofessional.nz, @barkersprofessional

EDEN ORCHARDS

Bringing you the best of nature with their 100% Pure Cherry Juice, Eden Orchards crafts each bottle using over two kilograms of cherries! Each sip bursts with the rich, succulent flavour of New Zealand’s finest cherries, grown in Central Otago. Beyond its delicious taste, this juice is packed with antioxidants and phytonutrients, offering impressive health benefits. Whether customers are looking for a natural sleep aid, relief from inflammation, arthritis, or gout, or a post-workout recovery drink, Eden Orchards’ Pure Cherry Juice delivers. This family-owned and operated business has been growing premium cherries for over 30 years, staying true to their belief that nature creates the best flavours. With no added sugars, preservatives, or artificial ingredients, its juice is pure and wholesome. Enjoy it chilled, drizzled over yoghurt, or a small serving before bed to aid restful sleep. A daily serving of 30-100ml is all it takes to unlock the powerful benefits of Eden Orchards Cherry Juice. For more information visit www.edenorchards.co.nz

Frech, ambient and carbonated

NO ADDED SUGAR NEVER TASTED THIS GOOD

For over 150 years, Bickford’s has been crafting Australia’s favourite premium cordials, building a legacy of quality and innovation. The new No Added Sugar range, featuring Lime, Tropical and Raspberry, is hand blended with up to 30% real fruit juice to help deliver bold, authentic flavour. With no artificial colours, flavours or sweeteners, these cordials offer a full-flavoured experience without the usual aftertaste of reduced sugar drinks. They’re ideal for anyone looking to cut back on sugar without compromising on taste, and perfect for mixing with still, sparkling water, or creating your favourite mocktail.

www.bickfords.net

Enquiries: chris.bhimy@bickfordsgroup.com

CAMEO CAFÉ SYRUPS – QUALITY NZ-MADE

Cameo make delicious and handsome coffee syrups for cafes and people who like good things. They’re the perfect partner for specialty coffee in cafes that care. Proudly made in Hawke’s Bay, New Zealand

We make the coffee flavours that you know and love, we just make them better. We don’t have a thousand different flavours (no one needs a mint chocolate latte) but we have the ones you need. See our range online at www.cameocafesyrups.com , includes Vanilla, Caramel, Chai, Lemon Honey Ginger and Hazelnut.

We use quality suppliers, fair trade organic sugar, New Zealand honey, real juices, organic ginger and other quality ingredients. Hell, we even compost.

Quality: Our syrups are made well from good ingredients so your drinks will be top notch. Sustainable: We bottle in glass not plastic and each bottle makes ~ 50 drinks making them a low waste choice. Unique: You’ll see us in some good spots around town but we’re not in every cafe on your block. Stand out. Available on Upstock. Visit www.cameocafesyrups.com or email: hi@cameocafesyrups.com

J UICES & SYRUPS

Frech, ambient and carbonated

ST ANDREWS LIMES

Premium citrus-based beverages

St Andrews Limes are quality producers of lime and lemon juice and real No/Low sodas.

Sodas

Low sugar and no added sugar sodas crafted with fresh New Zealand citrus, ginger or passionfruit and manuka honey. Super refreshing, keto-friendly, and great for reducing kids’ sugar intake.

Juices & Mixers

Pure NZ lime and lemon juice - 100% natural juice with no additives and no preservatives. Great for cooking, hot drinks or cocktail mixers. Our Margarita Sour Mix is a great cocktail base for a authentic Mexican-style Margarita! Available on Upstock. Visit www.limes.co.nz or email: orders@limes.co.nz

MAKE WONDERFUL DRINKS

Our Lemon Honey Ginger Syrup is a hug in a mug and uses the best ingredients around. We mix organic ginger, organic NZ honey, NZ lemon juice and a touch of black pepper for some heat. It is perfect served with hot water for a soothing drink or with sparkling water for a crisp, dry soda with a ginger kick. Our Lemon Honey Ginger Syrup makes 15 drinks and is naturally sweetened with Fair Trade organic sugar. It is free from artificial flavours, colours, or preservatives. It’s suitable for vegetarians.

Available on Upstock. For more information or to become a stockist, contact orders@sixbarrelsoda.co, find us on Upstock, or visit www.sixbarrelsoda.co

A NEW FAVOURITE FOR THE WHOLE FAMILY

QUARTERPAST’s new double-concentrated Milkshake Syrups bring café-quality shakes into your home, providing an easy win for busy mornings, after-school treats, or a quick pick-me-up between meals.

The range features fruity favourites and nostalgic childhood classics, each coldbrewed to deliver authentic flavour, before sweetness, a feel-good pantry staple the whole family can enjoy.

With each bottle delivering up to 35 serves, these syrups are made for sharing. Simply pour 20mL over ice, top with the milk of your choice, and watch those smiles grow!

Let’s connect!

Website: https://quarterpast.nz/ Facebook: https://www.facebook.com/QUARTERPASTBeverages/ Instagram: https://www.instagram.com/quarterpast_drinks/ Contact: orders@quarterpast.com

Make wonderful drinks

Since 2012, Six Barrel Soda has been shaking upthe soda game with experimental batches and bold, flavourful creations. This small but passionate team of soda enthusiasts produces small-batch, restaurant-quality drinks that are made to be savoured. Their soda syrups and cordials feature real ingredients such as New Zealand citrus juice, Central Otago cherries, organic ginger, organic rose petals, and fair-trade organic cane sugar.

From their soda kitchen in Hawke’s Bay, Six Barrel Soda crafts natural drinks that not only taste exceptional but look spectacular too

To learn more or enquire about becoming a stockist, contact orders@sixbarrelsoda.co, find them on Upstock, or visit www.sixbarrelsoda.co

CVending in New Zealand is dynamically evolving, driven by advancements in technology and AI-powered systems. While traditional vending machines continue to serve key sectors reliably, there’s a growing appetite for something new and exciting.

oca-Cola in New Zealand (Coca-Cola Oceania and CocaCola Europacific Partners New Zealand) has answered the call with a new cutting-edge technology solution called Coke&GO. Coke&GO utilises Computer Vision and Artificial Intelligence (AI) technology to offer a faster, smarter, and more personalised experience. The process is simple.

Vending is playing an increasingly pivotal role in CCEP NZ’s strategy to meet the growing demand for on-the-go and impulse consumption. Coke&GO enables us to meet this demand with cutting-edge digital experiences while also maintain the reliable, familiar service of classic vending.

Vendswift is unique payment

and rewards platform that rewards consumers and unlocks promotional activity for sites and customers. The Vendswift platform allows CCEP Vending to run any promotion in a Vending Machine or Coke&GO cooler for example 2 for deals, merchandise promotions or prize entry. This platform also works as a coffee style stamp card with every 10th beverage free. VendSwift is available on all CCEP NZ vending machines and Coke&GO Coolers.

We’re receiving incredibly positive feedback from the businesses that have adopted Coke&GO during our trial.

The Facilities Management Team of Victoria University of Wellington shared: “our involvement in the Coke&Go trial allowed us to explore how AI

TAP.

A Consumer Taps their card on the front mounted card reader to release the door lock.

GRAB.

Once the door is opened, consumers can grab their desired drink(s) then image recognition technology & cameras identify what has been chosen.

After the door is closed, the consumer can walk away & the payment is processed on the card used.

can enhance everyday interactions. The feedback from students was overwhelmingly positive. Students and staff appreciated the speed, ease, and the loyalty rewards.”

Our Planograms are flexible based on the customer’s needs and requirements. With our online inventory system, we also have data on sector specific trends and understand requirements for each occasion. We can tailor planograms for sites based on their requirements, insights and local knowledge. Along with this we understand the importance of site-specific branding and have our traditional red coolers for the majority of sites but also have various other branding available.

Over the next five years, we see vending

evolving into a more accessible, seamless, and widely adopted channel for both consumers and business hosts. Coke&GO is a global, highly scalable solution and our vision is for it to become a go-to refreshment option for any occasion.

We envision Coke&GO coolers becoming a familiar sight in high-traffic locations such as airports, train stations, gas stations, and accommodation sites, all available 24/7. When you’re travelling Coke&GO will be there to deliver a consistent, convenient experience.

Coke&GO is designed to work across all sectors. From sporting facilities and hospitals to workplaces and public venues, the flexibility of the platform allows it to meet the needs of diverse locations.

No matter where a consumer interacts with a Coke&GO cooler, they’ll enjoy the same ease of use, speed, and digital rewards.

Key Benefits for Hosts

• Our Service is free of Charge – All we require is power

• We deliver the Cooler or Vendor

• We replenish the Cooler or Vendor

• We service and complete any maintenance

• Your guests or staff are provided an easy-to-use 24/7 retail solution

Want a Coke&GO Cooler or Vendor? Visit Coke & Go | Coca-Cola Europacific Partners

Sips Shaping The Shelf

From dawn to dusk, Americans sip their way through an average of 57 beverage moments a week, about 90 ounces a day, and the “why” behind those sips is changing faster than ever.

Keurig Dr Pepper released its inaugural State of Beverages 2025 Trend Report, an insightrich report that explores the functional, emotional, and generational dynamics driving America’s beverage choices.

More than just a look at what’s in our cups, the report dove into why we drink what we do, drawing primarily from national surveys and KDP’s own proprietary data. The result is a robust view into how beverages are shaping and reflecting American life in 2025.

“Today’s consumers don’t just drink to hydrate; they drink to energise,

indulge, connect, feel comforted, express themselves and more. Whether seeking well-being or a nostalgic favourite, beverages are deeply personal and understanding what’s driving those choices has never been more critical,” said Tim Cofer, CEO of Keurig Dr Pepper.

“Our inaugural trend report makes clear the essential role beverages continue to play in consumers’ everyday lives and strongly indicates that Americans, led by the younger consumer, are seeking even more personalisation, variety and better-for-you options than ever before. The key for companies like ours is being in sync with people’s lives,

showing up with the right beverage for the right moment, with the flavour, function and feeling they’re looking for.”

Among the top findings in the report:

Coffee is our non-negotiable ritual. Fifty-two percent of Americans reach for coffee first thing, with 59 per cent saying they’d rather skip breakfast than miss their caffeine fix. Additionally, 73 per cent of those aged 21 and above confirm that they’d rather give up all alcohol at night than skip their morning coffee or caffeine.

Carbonated soft drinks (CSDs) are a refreshing indulgence. 58 percent of

Today’s consumers don’t just drink to hydrate; they drink to energise, indulge, connect, feel comforted, express themselves and more.

Americans say CSDs are more refreshing than other beverages, and they are the top beverage chosen as a treat.

Flavour drives choice: 59 percent of Americans rate ‘new flavours’ as the overwhelming winning attribute that motivates new beverage trial, versus 29 percent low/zero sugar and 28 percent physical health benefits.

Gen Z is leading beverage exploration: 72 percent of Gen Z (compared to 44 percent of Americans) try new beverages monthly. Seventy-five percent customise their beverages, and more than half choose beverages to “stand out”.

Premiumisation is appealing: 46 percent of consumers are willing to pay more for beverages that they consider premium, which they associate with better quality, better ingredients and attractive packaging.

Sips are sought for wellness: An overwhelming majority of Americans (82 percent) say drinking their favourite beverages helps restore their mental health, and 66 percent seek out beverages that improve their physical health.

Sober-curious is on the rise. 58 percent of consumers now prefer non-alcoholic beverages when hanging out with friends, and Gen Z (21+) is leading the shift, with only 39 percent choosing alcohol as their go-to beverage for socialising.

Unlike traditional consumption reports, the State of Beverages 2025 Trend Report looked beyond volume and sales to explore the emotional and functional motivations behind beverage choices, as heard directly from consumers.

DISCOVER BARRIER BUZZ – A BETTER BUZZ FROM AOTEA

Crafted with wild Aotea mānuka honey and bottled in glass, Barrier Buzz is a refreshing new take on classic sodas. With three naturally sweetened flavours — Cola, Lemonade, and Ginger Beer — we’ve ditched the refined sugar and artificial nasties for something that tastes good and feels better. Every bottle celebrates the wild beauty of Aotea Great Barrier Island and supports our local community of makers and stakeholders.

Whether you’re a retailer looking to offer a healthier New Zealand-made soda, or a café ready to serve a buzz with purpose, Barrier Buzz is ready to stock your fridge.

Try Barrier Buzz today — bursting with better. Trade orders via Upstock: The Aotea Company Ltd –

Upstock

Online: https://theaoteacompany.co.nz

Enquiries: enquiries@theaoteacompany.co.nz

Follow us: @drinkbarrierbuzz

BUNDABERG BREWED DRINKS

Bundaberg Refreshingly Light – the new low sugar offering by the brewers of the iconic Bundaberg Ginger Beer! Available in three delicious and exciting flavour combinations, Raspberry + Pomegranate, Lemon + Watermelon and Apple + Lychee, there’s something to suit everyone. They are all made with real fruit and craft-brewed over three days for maximum flavour. Each slimline 250ml can is only 20 calories and contains no artificial sweeteners, colours or flavours. Bundaberg Refreshingly Light is the perfect guilt-free treat for when you need an afternoon pick-me-up or something delicious to enjoy with friends on the weekend. For more information, please email salesnz@bundaberg.com

A TRUE KIWI MATCH

Alchemy & Tonic Partners with Gindulgence to Celebrate Local Flavour

This summer, your favourite mixer could be your ticket to New Zealand’s favourite gin festival.

Alchemy & Tonic, the country’s fastest-growing mixer brand, is teaming up with Gindulgence, Aotearoa’s original boutique gin festival, to celebrate bold flavour and local craft. With all-natural ingredients and a playful personality, Alchemy & Tonic will be mixing it up alongside some of New Zealand’s top distilleries to create the ultimate gin and tonic experience. To celebrate, Alchemy & Tonic is launching a summer campaign with exclusive prizes. Shoppers who purchase Alchemy & Tonic in participating supermarkets will go in the draw to win double passes to Gindulgence — plus other exciting giveaways.

Contact: Jenna Lee, Marketing Manager - Alchemy & Tonic jenna@naturalsugars.co.nz alchemyandtonic.com

CARBONATED

Orginal, craft and sugar-free

EXPERIENCE MEXICO IN A BOTTLE WITH JARRITOS

The iconic and most popular soft drink brand from Mexico, now available via more retail outlets in New Zealand. Bottled in Mexico, Jarritos has captured the colours, vibrancy and palate-tingling tastes of a Mexican festival. The bold natural colours are highly visible through the vintage-shaped, clear glass proprietary bottle, so they have become instantly recognisable on shelf. These sodas, bursting with flavour and bright tastes, make a similar impression on the palate. Lightly carbonated, made with natural colours and cane sugar, the 370ml bottle range of 6 is made up of 5 tropical flavours, lime, pineapple, mango, guava, and mandarin, plus the hero SKU Mexican cola available now. New, 4 packs set to launch later this year. Already a firm favourite in NZ with many, Acorn Group Limited are excited to be expanding the brand footprint so more people can enjoy Jarritos. Get ready to taste the fiesta! Visit www.acorngroup.co.nz

SANPELLEGRINO ITALIAN SPARKLING DRINKS NATURALI

Iconic, Italian, 100% natural. The premium range from Sanpellegrino Italian Sparkling Drinks made with the finest fruit, ripened under the Mediterranean sun. Our favourite Italian Sparkling Drinks just got even more natural, more stylish, and more sustainable. Look out for the elegant design of the new bottles and sleek cans. Flavours include: Aranciata, Limonata, Clementina, Pompelmo, Aranciata Rossa, Melograno & Arancia. For more information, visit federalmerchants.co.nz or contact Clientservices@federalmerchants.co.nz, (09) 578 2619

FOXTON FIZZ

Foxton Fizz has been increasing distribution in the last 12 months, adding to the 104 year old brands’ footprint in the grocery and convenience channels. In addition to increased distribution, they’ve been working on their NPD and have recently re-introduced Foxton Fizz Pineapple in the 250ml bottle. Pineapple is an old favourite, last bottled around 2004, meaning the 20 year hiatus is over. The new Pineapple flavour is not the only new retail product – the Foxton Fizz Sampler Pack, consisting of 2 bottles of each of the 6 flavours, is now available as a retail pack and is proving to be very popular as a take home pack or gift. The small town soda brands, of which there used to be over 200, were strongly associated with family gatherings and holidays such as Christmas and Easter, and it seems this continues.

Foxton Fizz is supplied o the grocery channel by DKSH New Zealand. Phone +64 6 356 5323, Email: customeservice.nz@dksh.com

CALYPSO: BRINGING THE TASTE OF SUMMER TO NEW ZEALAND

As Kiwis embrace bold flavours, natural ingredients, and drinks that look as good as they taste, Calypso is stealing the spotlight. Originally from the USA, Calypso is famous for its vibrant, refreshing flavours, real lemon bits, and eye-catching, Instagram-worthy packaging that stands out on shelf. Since launching in New Zealand, it has quickly built a loyal fan base, particularly among those looking for flavour-forward drinks that are as shareable as they are enjoyable. Available in a wide variety of flavours, from classic lemonade to exotic blends, Calypso taps into the growing demand for unique, indulgent refreshment experiences. With its summerready vibe and strong consumer appeal, Calypso is set to be one of 2025’s must-have beverages for warm weather occasions.

Brought to you by Zebra International Visit www.zebrainternational.co.nz or call 0800 932 724

PETE’S NATURAL

Pete’s Natural’s new 250ml cans come in Lemonade, Feijoa, Kola (caffeine-free), and Sparkling Water. Made with freshly squeezed NZ fruit, 30-50 percent less sugar than traditional sodas and absolutely NO concentrates or preservatives these sodas are a hit with health-conscious shoppers. Each can supports local NZ growers through Pete’s FairTrade@Home model helping reduce fruit waste while delivering real fruit flavour. Produced in a solar-powered factory with fully recyclable packaging Pete’s Natural aligns with rising demand for sustainable better-for-you drinks. Perfect for fridges, takeaways and impulse shelves this graband-go range offers retailers a fresh local option that’s as good for business as it is for the planet.

Stock Pete’s Natural Cans today, for more info emailinfo@petesnatural.co.nz

How Hybrid Beverages Are Redefining Hydration

Coffee is often believed to be dehydrating but this is not so, according to a study published in the US National Library of Medicine.1 The study showed that coffee, when taken in moderation, does not cause dehydration, indicating a potential market for coffee with hydration-boosting ingredients such as electrolytes.

HONG TAN Principal Food and Drink Analyst, Mintel

This also indicates that as consumer hydration needs evolve, brands need to move beyond traditional beverage categories and deliver enhanced hydration through hybrid drinks. With a growing health awareness borne out of the pandemic, consumers are now leading more active lifestyles and are more aware of their physical and mental wellbeing and the environment, and how it affects them. Thus, hydration is no longer just a necessity but a lifestyle focus.

Interestingly, water isn’t the top choice for hydration among consumers. In China, for example, Mintel research shows that more than half of consumers prefer energy drinks and electrolyte drinks for quick hydration and energy during exercise or physical labour. Only 34 percent prefer water, highlighting opportunities for functional beverages to extend their relevance beyond sportsrelated occasions.2

Juice in place of water

While juices and carbonated soft drinks are often criticised for high sugar content, there’s room for repositioning. Beverage brands can reimagine sodas as enhanced hydrating drinks that can be consumed more regularly, but with low or free from sugar.

One reason consumers may avoid plain water is its lack of taste. Juices, on the other hand, can serve as hydrating alternatives due to their high water content and naturally occurring electrolytes in certain fruits. Carbonated soft drinks can also evolve by incorporating elements of sports drinks and juices, offering a fizzy, flavorful, and refreshing hydration option with added functional benefits.

In Germany, for instance, 42 percent of consumers report drinking carbonated soft drinks for hydration.3

Juices also pair well with other ingredients to create hybrid drinks.

Coconut water, which is rich in potassium and contains electrolytes like sodium and magnesium, is now seen in products like sparkling water mixed with watermelon. Watermelon itself is widely recognised as an excellent hydrating fruit due to its high water content and naturally occurring electrolytes.

Meanwhile, pickle juice is also gaining popularity due to its distinct flavour and health benefits, which include helping exercise recovery, regulating blood sugar, and improving gut health. Pop culture has helped drive interest as well as singer Dua Lipa’s TikTok video, showcasing her Diet Coke, jalapeño, and pickle juice concoction, has garnered approximately 13 million views globally.4

What can brands do

• Reposition coffee and tea: Challenge the perception that these beverages are dehydrating. For example, cold brew coffee or tea can be reformulated with electrolytes to provide refreshing postworkout hydration.

• Expand the role of energy and sports drinks: Go beyond athletic contexts by highlighting benefits for physical and mental energy, stress relief, and daily performance.

• Redefine juice as a wellness drink: To overcome its high-sugar image, emphasise the health benefits of juices made from hydrating fruits such as watermelon and coconut.

Consumer needs are changing when it comes to hydrating themselves. Brands need to keep up by going beyond traditional beverage formats and introducing hybrid drinks that not only taste good but are also good for health.

DISCOVERED IN 200 CE, SERVED NOW.

Forced Into Functional?

Functional beverages continue to gain ground as one of the most dynamic and commercially promising segments in the drinks category, offering brand owners significant scope to innovate and scale.

Global demand is being fuelled by a shift toward proactive health management, with consumers increasingly seeking drinks that offer more than hydration, targeting benefits such as gut health, cognitive support, energy, and immunity.

According to recent data from Research and Markets, the global functional beverage market reached USD 154 billion in 2023 and is expected to grow to USD 205 billion by 2028. Published forecasts suggested that the category could reach USD 339.6 billion by 2030, reflecting an annual growth rate of over eight percent.

Innova Market Insights reported that over a quarter of all new beverage launches now feature a gut health claim, with prebiotics and probiotics among the most commonly used ingredients.

At the same time, NielsenIQ data highlights robust online growth driven by products offering low sugar, added functionality, and clean-label positioning. These figures are echoed across the Australasian market, where consumer trends have shifted towards botanical, fermented, and plantbased drinks, often enhanced with adaptogens, nootropics, and naturally sourced antioxidants.

For brand owners, the opportunity lies in formulating credible and appealing products that meet these needs while standing out in a fastgrowing space. FB Tech recently profiled Zynamite S, a water-soluble mango leaf extract clinically shown to improve focus and reduce stress, an ideal ingredient for ready-to-drink formats and nootropic waters.

Other emerging inclusions, such as L-theanine, lion’s mane, ashwagandha, and electrolytes, continue to gain traction, particularly in energy, hydration, and wellness-positioned beverages. However, flavour has remained a critical differentiator. New Zealand and Australian consumers are increasingly drawn to profiles that signal natural health or premium indulgence. Trending ingredients include turmeric, matcha, yuzu, elderflower, manuka honey, hibiscus and lavender.

These not only offer functional appeal but also deliver on sensory expectations. Whether incorporated into sparkling waters, low-calorie sodas, sports drinks or adaptogen teas, these flavour combinations help define the next generation of wellness beverages.

“There has been a significant increase in the number of start-ups I work with entering the beverage category, and they’re bringing some truly exciting ideas to the table. From ingredients we’ve never seen before to bold new functional benefits, this wave of innovation is shaking things up,” said Laura Feavearyear, founder of Creative Jam.

However, despite all that innovation, Feavearyear has noticed a steady shift toward simpler, more streamlined messaging on the packaging. She said that the days of front panels cluttered with badges, ticks, and awards are behind us. Today’s consumers have become more discerning than ever. With so many options on the shelf, they want to understand what a drink is and why it matters, fast.

“What’s really fascinating is how this surge of functional beverage brands is starting to influence the big players. I’ve seen large corporations quietly tweak their labels, refine their USPs, and pare back the fluff. And when the giants start shifting, you know the market is moving.”

She added that one area still up for disruption is packaging. There are very few truly sustainable options available, especially in small quantities.

“Most emerging brands are forced into cans by default, not necessarily by choice, and you can see the result in supermarket fridges. Both Foodstuffs and Woolworths are practically overflowing with a rainbow of canned drinks, with both banners expanding their fridges.”

Functional beverages present an interesting case for NPD, positioning and brand value. For those ready to invest in intelligent formulation and authentic storytelling, there could be an opportunity to tap into this health-focused consumer shift.

Both Foodstuffs and Woolworths are practically overflowing with a rainbow of canned drinks, with both banners expanding their fridges.”

FUNCTIONAL, FAST AND FEARLESS: The New Face of NZ’s Beverage Industry

The global beverage industry is undergoing a dynamic transformation, fuelled by innovation, health-conscious consumers and a new wave of agile entrepreneurs.

SAM BORGFEDLT Director Beverage & Food Gurus

The days of slow product development cycles and me-too launches seem to be behind us. Today, the brands that are thriving are those that combine sciencebacked functionality with social media savviness, and most importantly, the ability to innovate at high speed.

We are lucky to have a front row seat to spotting and understanding how these trends are impacting the New Zealand market as we work with clients to develop new alcoholic and non-alcoholic beverage products for launch both locally and beyond.

The Rise of the Functional Format

From protein and electrolytes to nootropics and pre-workout formulas, consumers are no longer content with beverages that just taste good - they want drinks that do good. Functional ingredients that were once confined to the world of powdered supplements and pills are now being integrated into convenient ready-to-drink formats. There is a blurring of the lines between food

and supplements with the aim to make wellness both effortless and portable.

Consumers are now looking for more than just great taste and refreshment from their beverages. They also want hydration, energy, mood support, gut health or even muscle recovery, and they want it in a format they can grab on the go that is delicious and affordable, which is where we can help. Beverages can be thirst-quenching while also making health simple and accessible.

This convergence of health, convenience, and innovation is redefining traditional drink categories. Iced teas now come infused with collagen and green tea extracts, sparkling waters deliver added magnesium for stress support and energy drinks lean into cognitive performance instead of just caffeine and sugar. Protein is another feature of this development, now being incorporated into everything from cold brew coffee to juice-based blends.

Innovation at Speed

One of the defining traits of the current beverage boom is speed. The traditional

product development timeline of 12 to 18 months has been replaced by lean, iterative innovation. Startups now work in cycles of weeks or months, not years. Some of our clients are launching products in under eight weeks. They test, learn, and adapt fast and are using innovative methods to connect with consumers for rapid feedback. These companies are close to their consumers, so they instinctively know what they want and can constantly adjust to embrace what’s working or what’s not. They are confident to develop a product quickly and learn as they go, launching it to market and then paying attention to feedback and reacting quickly to any improvement opportunities.

These disruptors often launch direct-toconsumer or in the gym, on social media, or through a limited run in a boutique supermarket, keeping the risk low while they are testing and learning. Once proven, they’re ready to scale, and they do it rapidly. It’s a strategy that big beverage players are now watching closely and even emulating, setting up their own start-up incubators and partnering with agile firms like us to enable a quick turnaround of projects.

From Instagram to Aisles

This digital-first mindset is another key trend. Emerging beverage brands are no longer waiting to ‘get picked’ by major retailers. Instead, they build demand and credibility online, creating FOMO on Instagram, going viral on TikTok, or being championed by influencers. By the time they approach supermarkets, they already have a proven audience, a strong brand story and sales traction.

The New Zealand Advantage

New Zealand’s beverage ecosystem is uniquely positioned to capitalise on these emerging trends. We have a culture of innovation, a consumer base that embraces health and sustainability, and a reliable network of local contract manufacturers and formulation experts that can cater to the specific requirements of New Zealand start-ups. When it comes to beverage innovation, NZ has access to high-quality ingredients, smart and ambitious founders, agile supply chain partners and a retail landscape that’s increasingly open to new and exciting formats. Current successful brands are bold, they value functionality, digital savviness and rapid innovation, and it is paying off.

Looking Ahead

Whether it’s adaptogens for stress, botanicals for mood, or protein for muscle recovery, the future opportunities to combine science and storytelling are huge. Functional drinks are the new normal, and the brands that embrace them might just shape the future of our industry.

FUNCTIONAL

SACRO - ALCOHOL RECOVERY, POWERED BY DHM.

Quietly launched earlier this year, Sacro is the latest innovation in functional beverages. Sacro (pronounced sacro) is a premium recovery beverage formulated to support faster, whole-body recovery after drinking. Made with electrolytes, vitamins and key ingredient DHM (Dihydromyricetin) an ancient ingredient used in traditional Chinese medicine to support liver function and improved alcohol detoxification.

Crisp, light and carbonated, Sacro contains just 28 calories per serve with no artificial colours or flavours. Best enjoyed chilled or over ice, Sacro offers a refreshing, revitalizing experience.

Visit www.sacrobeverages.com or email online@ sacrobeverages.com for more information.

FOR KIWIS ON THE MOVE

Shake2Go is the latest protein-packed, 5-star health-rated innovation designed for busy Kiwis on the move. Each 350ml can delivers 30g of high-quality protein, 19 essential vitamins and minerals, and premium bovine collagen to support energy, recovery, and skin health, all with less than 200 calories and a low sugar formulation. Available in indulgent flavours, Chocolate, Vanilla, and Iced Coffee, Shake2Go is perfect for post-gym refuelling, breakfast on the run, or a nutritious pick-me-up anytime. No blender. No prep. No Excuses. Just Shake and Go. For orders, contact your local Alliance Marketing Territory Manager or Account Manager Nick Cleaver (021 986 769) or email ncleaver@alliancemarketing.co.nz

ELEM FUNCTIONAL SPARKLING WATER

Elem is redefining what it means to hydrate well. Elem delivers clean, crisp hydration.

We focus on functional sparkling water made with natural ingredients that hydrate, refresh, and nourish your body. Elem helps you stay energised and balanced, no matter what life demands.

Each 250mL can is carefully formulated with magnesium, L-theanine, Vitamin C & B6 with no added sugars, caffeine and artificial flavours. Perfect for those seeking clean hydration options throughout the day, whether you’re working, exercising, or simply winding down. Available in two refreshing flavours: Lemon & Lime and Apple & Peach. Enjoy great taste without compromise.

Sugar-free. Caffeine-free. Proudly made in New Zealand. For more information or to become a stockist, visit https:// elementdrinks.co.nz or email contact@elementdrinks.co.nz

DO MORE WITH OXYSHRED

OxyShred Energy is an exciting functional Energy Drink now available in New Zealand! Designed for health conscious, active go-getters to ‘DO MORE’ throughout their day by providing long-lasting energy with zero jitters and zero crash and supporting overall health and wellness. OxyShred Energy has driven growth in the Australian market through new to Category customer recruitment, over-indexing in Premium, Gen Z and Millennial segments.

OxyShred Energy goes beyond traditional energy drinks with the same benefits as the flagship OxyShred thermogenic fat burner, including enhancing calorie burn during exercise, boosting metabolism, increasing immunity and elevating focus and mood. It provides a healthier boost of feel-good energy with sensible levels of caffeine, zero sugar, zero calories and better-for-you ingredients making it great on its own or before exercise! For information talk to your PAVÉ Ltd. sales rep or call 09 302 1190.

FUNCTIONAL

ATUTAHI - A NATURAL ADVANTAGE

Atutahi’s taste echoes across centuries. It is made with deep respect for the land. It is why we act as guardians to this taonga, diligently collecting ingredients from key whãnau sites throughout Te Waipounamu.

Governed by Tikanga and crafted with purpose, Atutahi offers premium beverages rooted in Aotearoa’s native botanicals and Māori rongoā traditions. Proudly owned by Kiwi Kai, our drinks are more than refreshing – they’re functional, with wellness benefits drawn from ancient knowledge. Every bottle is made using artisan water and produced using solar-powered systems, reinforcing our deep commitment to sustainability and reducing our carbon footprint.

From native Kawakawa, Horopito to Kumarahou, each ingredient is thoughtfully sourced and infused to create a drink that’s clean, conscious, and uniquely New Zealand. Whether you’re after a health-boosting alternative or simply love supporting local, Atutahi brings the essence of the whenua straight to your lips. Atutahi is available for cafés, restaurants, stores, events, and wellness spaces. Let your customers sip something special. www.atutahi.nz

GOOD SH*T

Good Sh*t Soda isn’t your average fizz - it’s a soda that works like a supplement. Each can is packed with one billion CFU of probiotics and 39 percent of your daily fibre, making it as good for your gut as it is for your taste buds. The synbiotic blend of pre + probiotics works to nourish your microbiome, support digestion and help you feel your best, all while tasting like the real deal. Available in four crave-worthy flavours: Cola, Citrus, Ginger, and Tropical, Good Sh*t is crafted to deliver that classic soda experience without the gut-busting sugar crash. It’s low sugar, gluten-free and made for anyone who wants a little extra love for their insides while enjoying a refreshingly satisfying drink. From the first sip to the last bubble, Good Sh*t proves that looking after yourself doesn’t mean giving up the things you love, it just means drinking smarter. For more information, please go to https://lovegoodshit.com/

GOOD BUZZ

Good kombucha does exist, and it’s brewed right here in Tauranga, New Zealand. Crafted the traditional way, our kombucha is raw and alive, made from natural ingredients, New Zealand spring water and live cultures to support gut health and tastes good while doing it. No shortcuts, just the good stuff.

With a wide range of brews under our belt, there’s something special about our A Series: premium batch-brewed blends inspired by New Zealand’s best fruitgrowing regions, pairing bold flavours like Gisborne Lemon with Manuka Leaf and Ginger.

Good Kombucha is our buzz. Real kombucha. Real ingredients. Real benefits. Really good taste. www.goodbuzz.nz

At Wildly, our mission is simple: bring real, wild fermentation into the mainstream—pure, alive, delicious, and made the traditional way. No lab-grown cultures. No forced carbonation. No shortcuts.

Call us crazy, but we craft everything in-house at our own fermentary, driven by unrelenting passion and complete transparency. With over 500 real reviews, its hard to ignore the magic!

Contact us today. Email: customerlove@wildly.co.nz or Independents, order through the Upstock platform. www.wildly.co.nz

SODALY – ALL NATURAL, NO SUGAR SOFT DRINK

We know choosing something “healthier” normally means you’re making a compromise i.e. it either tastes bad or it’s full of artificial nasties that make you feel just as guilty as the sugary option. But why should you have to compromise to get that classic soft drink experience? Well, luckily guilt-free just got better for you. Sodaly is the deliciously different, 100% natural soft drink you’ve been longing for! It’s big on flavour but low on cals. It’s full of prebiotic goodness, with no sugar. They say you can’t have it all, they were wrong! For more information or to become a stockist, visit www.remedydrinks.com/en-nz

REMEDY SMALL BATCH LYCHEE & STRAWBERRY KOMBUCHA

We’re calling it. You’re going to love this summery, aromatic brew. It’s devilishly juicy, with delicate floral notes of ripe lychee mashed together with wild strawberries.

Born from a love of fermentation and indulgent flavour combinations, Remedy’s handcrafted Small Batch kombucha is made the old-school way in Melbourne. Brewed over 30-days in a small, huggable pot, using high-quality, all-natural ingredients from around the world. For more information or to become a stockist, visit www.remedydrinks.com/en-nz

REMEDY WELLNESS 60ML SHOTS RANGE

Whether you’re feeling run down, indulged in one too many late-night snacks or need a pick-me-up, we’ve built you your own wellness artillery in the form of Remedy Shots; Remedy Immune+, Remedy Digestion and Remedy Energy.

Like all Remedy Drinks, Remedy Shots contain no sugar, naturally, and are packed with the perfect blend of delicious and functional ingredients to provide you with a direct hit of goodness. Remedy Shots are the easy and tasty way to give your immune system a boost, ease your digestion and give you an energy kick (boo-yah!).

For more information or to become a stockist, visit www.remedydrinks.com/en-nz

THE GAME-CHANGER IN PROTEIN DRINKS

Shnack isn’t just another beverage - it’s a bold first. Born here in New Zealand, Shnack is the first dairy-free protein drink of its kind, packing 17g of clean, plant-based protein into every deliciously smooth can. It blew up online for its nocompromise combo of performance and flavour, earning cult status with fans across the country. Shnack delivers serious fuel with natural sweetness, no chalky aftertaste, and all the good vibes.

Crafted locally, Shnack is made to move with you - whether you’re hitting the gym, chasing deadlines, or just need something sweet to get through those afternoon slumps. Tasty as. Protein-packed. That’s Shnack. Visit www.shnack.co.nz or email: Hello@shnack.co.nz

FINALLY, A COLA THAT LOVES YOU BACK!

Journey into the wild with Lime Cola, a premium small-batch Kefir Soda from The Wild Fermentary, in collaboration with Six Barrel Soda Co. This well-rounded classic cola brings together award-winning Cola Six syrup with fresh local lime juice and billions of gut-loving probiotics to aid digestion and uplift the mind.

Finally, a Cola that loves you back! By working together, The Wild Fermentary and Six Barrel Soda Co have proudly created NZ’s first ever ‘living cola’, an all-natural, low sugar option. The Wild Fermentary was named Beverage Winner of the NZ Food Awards 2022 for their Beet & Berry Kefir Soda.

Kefir Soda full range: Lime Cola / Ginger / Berry Blush / Lemon Manuka / Beet & Berry. www.thewildfermentary.co.nz hello@thewildfermentary.co.nz

REFRESHING ALOE GOODNESS

Rejuva is the top-selling brand in the popular Aloe Vera Drinks segment, with a huge 50.4% Value Share in Total NZ Supermarkets. Consumers love Rejuva’s delicious, refreshing taste and the goodness from its huge 41% aloe vera content. For people wishing to lower their sugar intake, Rejuva Light uses natural stevia extract to reduce sugar by 50% – while still offering 41% aloe vera. Rejuva Light has a drier, fresh flavour so is the ideal drink on a summer day. Available in 1.5L and 500mL PET bottles. For more details visit www.rejuva.co.nz or phone 09-302-1190

* Source: Nielsen Scan Data Total NZ Supermarkets MAT to 16/6/24.

Anuga Drinks & Anuga Hot Beverages 2025

The trade shows, Anuga Drinks and Anuga Hot Beverages, are presenting themselves in top form at Anuga from in October 2025. Both segments are recording continual growth, high international participation and are setting strong impulses in the section of sustainable, healthy and innovative beverage concepts.

With just under 530 exhibitors participating in Anuga Drinks and over 140 exhibitors in Anuga Hot Beverages, both segments are recording a strong participation and there are also numerous innovative and young companies in the Start-up Area. Particularly gratifying: In some sections the demand already exceeds the available amount of space - there are many interested parties are on the waiting list.

Anuga Drinks: More than just a thirst quencher

Anuga Drinks is a good example for the transformation of the global beverage industry. Its spectrum ranges from refreshments that are rich in vitamins and minerals, to high-fibre hydration solutions, through to creative alcohol-free alternatives. All of these developments react to an increasing need for holistic well-being – a trend that the data of Anuga’s knowledge partner, Innova Market Insights, confirms. In this way, the global market for soft drinks and sports drinks recorded an annual average growth rate of 22 percent between 2021 and 2023. Beverages that combine hydration with “beauty benefits” have registered particularly strong growth, for example with added skin care ingredients – this segment achieves a CAGR of 109 percent.

The transformation is also noticeable in the product range: Functional ingredients like vitamins, minerals and fibre are becoming an integral part of many new beverage products. Drinks rich in vitamin are displaying around 10 percent growth annually, high-fibre products about 18 percent. This is

enhanced by limited editions and brand cooperations that have generated an increasing amount of attention over the past five years with a CAGR of 17 percent – especially in the iced tea segment that grows by 44 percent annually. Consumer behaviour is also changing: 37 percent of the consumers worldwide are consciously reducing their alcohol consumption. The demand for alcohol-free cocktails and aromatised mixed drinks is correspondingly high – with a 26 percent CAGR between 2019 and 2023.

In addition to numerous international beverage companies, also traditional breweries like Krombacher International and the Karlsberg Brewery are among the exhibitors again in 2025 – a clear signal for the return of this important segment to Anuga Drinks:

“We are delighted that Krombacher International is represented at Anuga this year. In our opinion, Anuga is an ideal platform for presenting ourselves as Germany’s no. 1 beer brand also to people outside of Germany. With an attention-grabbing appearance, we intend to give the visitors of Anuga a close insight into our famous brand and our great variety of products,” explained Dirk Nuber, Head of Marketing,

Krombacher International. Further famous participants include among others Uludag Icecek, Medibel, Prodalim, Gat Foods, riha WeserGold, Klaus Böcker, Hermann Pfanner, Orana, San Miguel and Gan Shmuel. Over 25 countries are represented on-site with group stands – including Turkey, Korea, Belgium, Argentina, Brazil, Poland, China, France, the USA, Great Britain, Austria, Thailand, Taiwan, Estonia, Lithuania, Latvia, Georgia, Greece, Azerbaijan, Bulgaria, Italy, Hungary, Cyprus, Mexico and Portugal.

Anuga Hot Beverages: Taste, diversity and global impulses

Anuga Hot Beverages is also positioning itself as a display window for quality, taste and sustainability in the hot beverage section. Tastings, special presentations and networking offers provide scope for an exchange and inspiration. The trade show is profiting from growing global interest: Between 2019 and 2023 the average annual growth rate on the hot beverages market was 3 percent. There is particularly high innovative power in Asia, which accounts for 30 percent of all new launches worldwide. Followed by Western Europe with 28 percent, Africa and the Middle East with growths of 16 percent and 7 percent, respectively. In Asia, China, India and Japan are recording doubledigit growth rates (18 percent, 10 percent and 4 percent).

Tea remains to be the leading category regarding new launches (46 percent), whereby coffee is catching up and is growing by an annual rate of 4 percent

- much more dynamically than tea (1 percent). Alternative categories like malt and other hot beverages are also expanding, with a growth rate of 7 percent. Hot beverages are increasingly used for a conscious time-out: 28 percent of the respondents worldwide state that they implement coffee, tea or hot chocolate specifically for enjoyment purposes. Natural ingredients are gaining significance here: “Made from real ingredients/natural is the most important buying incentive at 28 percent for tea and 25 percent for coffee. “Organic” is the most frequently used health claim (16 percent), whilst “plant-based” hot beverages is the fastest growing category with an annual growth rate of 48 percent.

The diversity of the companies represented speaks for itself: CAFEA, Taylors of Harrogate, Dilmah Ceylon Tea, Ultramar Caffé, Capital Resources, Bianchi Coffee, Devolli Corporation and Food Empire Holdings are among the most famous names. The priority also lies on diversity for the group stands: Group stands from China, Turkey, Argentina, Greece, Poland, Sri Lanka, Kenya, Italy, Great Britain, Portugal, and Taiwan underline the internationality.

Dynamic duo with a clear focus

With this clear thematic alignment, high level of innovation and a strong global presence, in 2025 Anuga Drinks and Anuga Hot Beverages are positioning themselves as pacesetters for the industry. Embedded in the overall concept of Anuga with ten trade shows under one roof, they offer a central platform for orientation, business and shaping the future.

BREWING THE FUTURE: Innovation in New Zealand’s Coffee Scene

In a country known for punching above its weight in food, wine, and tech, it’s no surprise that New Zealand is also quietly making its mark in the coffee the coffee innovation space. From precision brewing to sustainable roasting, the local industry isn’t just keeping up, it’s setting the pace.

Step into any specialty café across main centres and you’ll see it: sleek, sensor-driven machines that brew with scientific precision. Smart espresso equipment is now standard for many progressive cafés, offering complete control over temperature, pressure, and even water flow. And with local companies like Kaffelogic leading the charge in home-roasting technology, it’s never been easier for everyday drinkers to experiment with their own profiles. Even in office spaces, automation is rising. Robotic baristas are beginning to pop up in high-traffic areas, making

consistent quality accessible at scale without losing the human touch entirely.

Ethical sourcing isn’t a trend here; it’s a baseline. Kiwi roasters are focused on full traceability, often working directly with growers or partnering with regenerative farms. Compostable packaging, carbon tracking, and closed-loop waste systems have long been standard business practices and many roasters are pursuing Toitu Carbon Zero and BCorp Certifications.

With wellness shaping consumer habits, coffee now features adaptogens, and plant-based milks as standard options.

Functional ingredients like lion’s mane and collagen are common additions, creating brews that offer both energy and health benefits. Ready-to-drink coffees with these enhancements are widely accessible, manufactured in NZ and available in gas stations, your local supermarket and even you neighbourhood roaster is getting onboard making coffee on the go easier and better for you.

Innovation also lives in the competition circuit. With events like the Aotearoa Barista Championship and sensory workshops from the NZ Specialty Coffee Association, the country’s talent is constantly being challenged to refine, rethink, and reimagine. Judges, competitors, and roasters are engaging not just to win but to lift the whole scene forward learning and growing as we go.

New Zealand’s coffee scene isn’t stagnant, it’s a dynamic ecosystem where innovation and values coalesce. NZSCA’s leadership: through tools, standards, and community-building is foundational to that momentum. With every circular packaging switch, energy dashboard, smart brewer, and competition-winning V60 pour, the sector becomes more resilient, ethical, and flavourful. Which perfectly reflects the diversity of the industry and our community.

MASSIMO ZANETTI

BEVERAGE NEW ZEALAND: A New Chapter in Coffee for the Hospitality Industry

In a bold move to strengthen its presence across New Zealand’s hospitality and foodservice sector, Massimo Zanetti Beverage New Zealand has brought together two of the country’s most recognised coffee brands - Segafredo Zanetti and Coffex Coffee New Zealand.

This newly unified operation combines the history, scale, and strengths of both brands under one roof. While Segafredo has been part of the local landscape since its 2014 acquisition (formerly known as Espresso Works), Coffex was more recently acquired in 2023 by the Bean Alliance Group, part of the globally renowned Massimo Zanetti Beverage Group.

Now headquartered together at their Mount Wellington facility in Auckland, the two brands have integrated their systems, teams, and offerings to form a stronger, more agile business - one that’s ready to serve the evolving needs of the HoReCa and foodservice market across New Zealand.

“By coming together, we’ve broadened our capability and are now better positioned to serve cafés, restaurants, and venues of all sizes,” said Francesco

Pintaudi, General Manager of Massimo Zanetti Beverage New Zealand.

“This merger has allowed us to streamline operations while expanding our product range and service footprint.”

Both brands bring complementary strengths. Segafredo has long been a leader in automatic coffee equipment and is widely trusted by cafés, restaurants, offices, and venues across the country. Coffex, with its deep local roots, is known for its premium blends and strong customer relationships, supplying coffee, machines, and consumables to a broad network of foodservice operators. It also has a longstanding presence in the hotel sector, trusted by many leading establishments for its consistent quality and reliable service.

One of the standout offerings in their portfolio is the Dr Coffee range of fully automatic machines. Ideal for venues

looking for quality and consistency without the need for barista training, these machines produce coffee from fresh beans and milk at the touch of a button.

“It’s a smart solution for high-volume environments,” said Pintaudi.

“We also offer full technical support, spare parts, and training to make sure our customers are looked after from day one. As long as the daily cleaning is done, these machines are remarkably reliable.”

What truly sets Massimo Zanetti apart is its vertical integration. The group owns and manages coffee plantations in some of the world’s most renowned growing regions. This allows for exceptional control over sourcing and quality, and ensures consistent supply across its international network, a valuable advantage in today’s unpredictable market.

And unpredictable it is. The global green coffee market has seen historic volatility, with prices on the New York exchange hitting some of the highest levels in recent memory. Despite these challenges, Massimo Zanetti Beverage New Zealand remains committed to stability, quality, and long-term value for its partners.

Whether you’re running a boutique café, a busy restaurant, or a large hospitality venue, Massimo Zanetti Beverage New Zealand offers more than just premium coffee. They deliver a complete solution - from equipment and beans to support and service - backed by global expertise and a proudly local team. Massimo Zanetti Beverage NZ 1A Arthur Brown Place, Mt Wellington 09 6230063

info@mzbnz.co.nz

MINIBAR

Compact. Elegant. Excellent.

The Minibar Series from Dr. Coffee delivers café-quality coffee in a compact, stylish unit — ideal for offices, convenience stores, meeting rooms and public spaces.

Featuring a customisable LED touch screen, ceramic grinder, and up to 24 drink options including espresso, hot chocolate, chai and matcha.

• Up to 200 cups per day

• Optional manual steam wand (S2 model

• Fully automatic cleaning

• Supports custom branding and drink icons

Serve premium beverages with ease — no barista required.

Enquire today and bring the café experience to your space.

A CUP FROM THE FUTURE —

How Innovation is Reshaping the Global Coffee Landscape

In the highlands of Ethiopia, where the first coffee trees once took root, a quiet revolution is underway. By 2050, the global coffee industry will bear little resemblance to the one we know today.

DR STEPHEN SCHWARZ Founder & Director Coffee Consulate Frankfurt, Germany

The driving forces, climate change, shifting consumer habits, and scientific innovation, are not distant forecasts. They are present realities, already altering every step of the journey from farm to cup.

Climate has become the coffee sector’s most urgent variable. As global temperatures rise, farmers are racing against time to relocate plantations, experiment with new altitudes, and adopt heatresilient varieties.

In traditional coffee regions, such as Central America and parts of Africa, producers are retreating to higher elevations to find the

cooler microclimates that Arabica needs to survive. Yet even these zones are under pressure. New players, such as Nepal and southern Europe, which were once too cold for cultivation, are now emerging as experimental frontiers for speciality-grade coffee.

But survival means more than migration. Breeders have responded with a wave of resilient, high-quality varieties.

Rediscovered species like Coffea stenophylla, long forgotten in West Africa, now thrive in hotter zones while offering cup profiles once thought exclusive to Arabica. Meanwhile, hybrid cultivars blend the robustness of Canephora with

the complexity of Arabica, yielding diverse flavour spectrums and ecological flexibility.

Processing, too, has become a site of transformation. As ambient temperatures shift, microbial activity during fermentation prompts producers to transition from spontaneous to controlled methods. Custom-tailored yeast and bacterial cultures, once confined to oenology, are now a routine part of coffee production, offering precise flavour outcomes regardless of climate variability.

Techniques such as anaerobic fermentation and carbonic maceration, previously viewed as niche or

experimental, have entered mainstream use. What began as a way to enhance flavour has become a crucial tool in climate adaptation and quality assurance.

Yet perhaps the most profound shift is not in how coffee is grown or processed, but in how it is valued. The rise of the “Circular Coffee Economy” has reframed waste as a resource.

Coffee cherry pulp, once discarded or overused as mulch, is now refined into cascara teas, fruit extracts, or bio-based packaging. Even the delicate silver skin shed during roasting is being transformed into cosmetics, fibre additives, or biodegradable materials. Urban farms grow mushrooms on spent grounds; cafés brew cold drinks from yesterday’s leftover espresso. Nothing is lost. Everything is repurposed.

Technological innovation extends into roasting and preparation. Electric, solarfed roasting systems are replacing gas-based models. Artificial intelligence now steers roast curves based on bean density, moisture, and varietal chemistry, ensuring optimal flavour development in every batch.

And on the café floor, robots and baristas operate side by side. Machines tamp, brew, and steam with algorithmic precision, while human staff focus on storytelling, sensory experiences, and curating origin-based menus for increasingly informed consumers.

Consumption habits have evolved just as dramatically. In many regions, cold coffee has overtaken hot coffee as the dominant format. Nitro-infused brews, canned espresso tonics, and functional coffee drinks, enriched with adaptogens, proteins, or CBD, line supermarket shelves. Health consciousness drives demand for sugar-free, plant-based, and low-caffeine options, while the next generation of drinkers seeks transparency, traceability, and authenticity over certifications or marketing slogans.

Amidst this change, coffee’s cultural significance endures. It remains a daily ritual, a symbol of hospitality, and increasingly, a statement of values. Whether sipped in a reusable cup in Berlin or purchased as a ready-todrink cold brew in Jakarta, coffee today is as much about its origin and impact as it is about flavour. And tomorrow’s consumer, guided by science, sustainability, and sensory exploration, is reshaping what it means to enjoy a truly good cup.

The innovations reshaping coffee are not trends; they are responses to a new reality. They reflect an industry learning to think in systems, not silos. In a world where resources are finite and expectations are high, the coffee sector stands as both a warning and a promise: with the right blend of adaptation, technology, and respect for nature, even a fragile plant like Coffea arabica can find a future.

Taste Meets Convenience

Tom Beaumont, General Manager of National Business for Nomad Coffee Group, has observed rapid change throughout the fast-moving consumer goods, foodservice and convenience markets.

“We’ve seen coffee lovers replace their usual cafe

visit with a home experience in recent years, and this strong trend continues. Normalised working from home arrangements, affordability and

convenience are powering this shift,” said Beaumont.

“Consumers are looking for the quickest way to access their favourite coffee products either at establishments they would regularly visit, like supermarkets, or by ordering online.

Delivering quality coffee has fuelled enormous growth with Nomad’s partners in the FMCG sector. Aldi’s Lazzio coffee, roasted by the group, was crowned Overall Champion of the Large Chain category at the 2025 Golden Bean Australasia Awards for the second consecutive year and sixth year overall. Consumers have continued to flock to Aldi for their coffee needs.

Convenience channels, such as quick-service restaurants, have also been offering coffee in their mission to become integral to consumers’ everyday habits and routines. At the same time, industry innovation has elevated the quality of coffee brewed and blended by automated equipment and vending machines.

Today, a coffee made this way can be comparable to what’s on offer at a speciality cafe. The taste-meetsconvenience combination has also sustained the ongoing drive-through cafe trend.

Meanwhile, Millennial and Gen Z coffee lovers have shown they are open to trying something new. The coffee product mix is changing rapidly, and wholesalers are relying more heavily on ready-to-drink products, concentrates, drip bags and instant solutions. These products save time, are easy to prepare and transport, and don’t have to be consumed straight away. Increasingly, people can take a coffee taste or a brand they love home with them to enjoy at any time and anywhere.

HOT BEVERAGE

DISCOVER WARRIOR CACAO & MACA PODS.

Warrior Cacao & Maca Pods create a deeply nourishing hot chocolatey beverage. Made from organic ingredients, these portioned pods combine Cacao paste with Maca powder and other natural ingredients.

They serve as an excellent coffee alternative due to Cacao’s naturally lower caffeine content. Both Cacao and Maca are incredible superfoods that may enhance energy levels, boost mood, and offer a variety of good health benefits. Making your drink is a breeze: just place one pod in a cup and pour in hot water- it’s that simple!

Allow the pod to melt, then stir to combine. To sweeten, add a teaspoon of honey. If you’re looking for a change from your usual hot beverage, something that truly nourishes the body, consider trying Warrior Cacao Pods today.

Our eco-friendly white tubs contain 12 pods. They are locally made in Auckland.

Feel free to reach out if you’d like to sample them, and we’ll send some your way, or you can shop now for Warrior Cacao & Maca Pods.

Go to www.warriorcacao.com

SEGAFREDO & COFFEXTWO ICONIC BRANDS, NOW UNITED IN NEW ZEALAND

Massimo Zanetti Beverage New Zealand is proud to bring one of the world’s most famous and appreciated coffee brands to Kiwi homes, offices, and cafés. Recognised globally for its commitment to quality, Segafredo delivers an authentic Italian coffee experience backed by generations of expertise.

As the only coffee company in the world that controls the entire production process, from plant to cup, Massimo Zanetti Beverage ensures unmatched quality and consistency. With plantations in the world’s finest coffee-growing regions and state-of-the-art roasting facilities, every bean is expertly roasted to perfection. Whether you’re running a busy café or enjoying a quiet cup at home, Massimo Zanetti Beverage offers a coffee experience trusted by professionals and loved by millions around the globe.

Massimo Zanetti Beverage NZ

1A Arthur Brown Place, Mt Wellington Ph: 09 6230063 or email: info@mzbnz.co.nz

BREWING REAL CONNECTIONS

Known for its purpose-led blends crafted to support mental well-being, The Better Tea Co. brings something thoughtful, beautiful, and grounded in real purpose to the tea menu. One of its most popular products is the Blooming tea balls, delicately hand-sewn from real flowers and herbs. Each one unfurls slowly in hot water, captivating customers and creating a talking point at the table. Innovation is central to the brand, as seen with its golden chrysanthemum tea with natural, edible glitter, which brings joy and lightness. The visual experience draws people in, sparks conversation, and is a fun way to keep children engaged at the table. Functional, beautiful, and designed with care, The Better Tea Co. speaks to a growing number of health-conscious customers looking for alternatives to coffee, lower caffeine options, or wellness teas they can trust. Whether it’s served as a calming finish to a meal or offered as a conversationstarting alternative to traditional coffee or wine, this is tea that leaves an impression. Visit www.bettertea.co

HARNEY & SONS

At Harney & Sons, we believe tea should be more than a beverage; it should be a moment of quiet luxury. For over 40 years, we’ve crafted exceptional teas with a commitment to quality, sustainability, and hospitality. From iconic blends like Hot Cinnamon Spice to elegant herbal infusions and our rare reserve teas, we supply restaurants, cafés, and hotels across the globe, including some of the finest venues in New Zealand. Every tin tells a story. Every cup leaves an impression.

Whether you’re curating a tea menu, elevating your guest experience, or seeking a premium point of difference, we’d love to partner with you.

Harney & Sons offers tailored wholesale support, staff training, and swift delivery with the charm and care of a family business.

Let’s raise the bar for tea.

Mention the BEVERAGE REPORT for free shipping & 10% off your first purchase with us.

CHEERS TO 30 YEARS!

Tea Total began in 1995 with a simple belief: tea shouldn’t be boring. From the start, we’ve been on a mission to transform everyday tea drinking with bold flavours, premium quality, and ethically sourced loose-leaf blends.

We love to play and innovate with tea, which sparked our Kiwi Inspired range — celebrating regional favourites like Auckland (Jafa), Wellington (Capital), Christchurch (Kia Kaha) and Dunedin (Dawn), as well as blends featuring New Zealand botanicals: Ginger Kawakawa Spice and Manuka Flower Revitalise.

Today, we remain proudly family-owned, crafting over 140 blends from our Auckland warehouse. Because we produce our own tea bags on-site, the same premium loose-leaf our customers love is also available in convenient bags. No disguises, just the real thing. From our flagship store to cafés, homes, and retailers across Aotearoa, Tea Total is about connection, creativity, and quality in every sip. Experience tea without compromise. Visit www.teatotal.co.nz or email: sales@teatotal.co.nz

BOTTLED DECEPTION: Why Wine Brands Must Double Down on Trademark and Tech

Recent reports of counterfeit Australian wine bottles infiltrating international markets raise fresh concerns about the vulnerability of our region’s key export product. Our wine industry could readily come under attack from a shadow economy of fakes.

APARNA WATAL Partner, Halfords IP

It was recently reported that counterfeit bottles of the iconic Australian wine Yellow Tail were circulating in the UK once again. Although the brand’s owner, Casella Family Brands, has noted that this specific incident may have stemmed from an earlier case, the warnings underscore a broader, ongoing concern. Counterfeit wine is a real issue, and it is a persistent threat to both reputation and revenue, especially for successful export-driven producers like those in Australia.

Fake bottles of premium wines can be slipped into legitimate distribution chains

by increasingly sophisticated criminal networks. These operations often go beyond the crude forgery of a label, replicating bottles, capsules, and even serial numbers with alarming precision. The result: counterfeit wines that not only undermine brand equity but, more crucially, pose health risks to unwitting consumers.

For local producers, whose export markets are lifelines, especially after years of trade headwinds with China, the threat is more than hypothetical. It’s structural.

A Vineyard’s Best Defence: Trade Marks

What can producers do when

wine fraud doesn’t just erode trust, but pours it out by the glass?

The answer starts with strong intellectual property (IP) hygiene, particularly trade marks. Robust trade mark protection in key export markets remains the foundation of legal recourse. Without it, rights holders are often powerless to act when fakes emerge on foreign shelves. Also, wineries should think beyond just trade mark protection for their name or label. Distinctive packaging elements like packaging colours, designs, custom bottle shapes, embossed features, or unique closures can also be protected and enforced as valuable brand assets. Safeguarding these design elements helps build brand recognition and offers an extra layer of defence against copycats.

Registered marks are the beginning. The savviest brands file customs notices with border authorities, effectively deputising customs officials as brand enforcers. These notices empower agencies to detain shipments suspected of infringing trademarks, providing a crucial frontline defence.

Tech-Enabled Trust

Beyond legal protections, technology can also provide ways to secure trust. From QR codes and holographic seals to NFC chips and blockchainbacked authenticity systems, winemakers are experimenting with ways to secure the journey from vineyard to shelf. We are

already seeing this in the EU, where they were researching blockchain technology under their project TRACEWINDU.

The idea being to permanently record every stage of wine production, right from grape cultivation, fermentation, bottling, to distribution. All of that information could be accessed via a QR code on the label. A consumer could scan the code to get the full history of the wine.

There is also some groundbreaking research happening in this area that utilises laser-induced graphene (LIG) chipless RFID tags embedded in corks. This approach aims to provide a cost-effective and non-cloneable solution for authenticating wine bottles.

Bottles Talk. So Should Consumers

But even the most hightech systems falter without education. Wine brands must also invest in raising consumer awareness: how to spot a fake, how to report suspicious bottles, and how to dispose of empty bottles so they don’t become vessels for fraud. Looking for misspellings, changed words, and errors in punctuation can be an easy way to spot counterfeits.

For really good counterfeits, you’d have to go a step further and look at the label texture or colour. Public campaigns, whether through retailers or directto-consumer channels, can be potent deterrents in their own right.

The Bigger Picture

Safeguarding a wine brand is about ensuring that when a consumer in Berlin, Boston, or Bangkok picks up an Australian bottle, they’re tasting what the winemaker intended and not a counterfeit concoction in a familiar glass.

For regions like Australia and New Zealand, where wine exports contribute over $2 billion annually to the economy, the stakes are more than reputational. They’re economic and existential.

The global wine market will only become more complex. But with proactive IP enforcement, technological vigilance, and consumer engagement, local wine brands can ensure they’re not just known worldwide but trusted.

About Aparna Watal, Partner, Halfords IP

Aparna Watal is a trade marks expert practising across Australia and New Zealand. She is a partner at Halfords IP, where she manages the firm’s trade marks and domain names practice. She brings extensive experience in trade marks, domain name disputes, consumer law, and copyright. She is known for her practical, commercially focused approach and dedication to empowering clients in protecting their brand identities in dynamic markets.

APAC REDUX: fresh opportunities in an evolving region

As overall growth slows, Asia Pacific’s beverage alcohol scene is undergoing significant change, with India and Southeast Asia emerging as key markets to watch, and China recalibrating with a new emphasis on casual consumption over prestige.

Beverage alcohol brand owners will need to display agility and adaptability in order to unlock growth in the Asia Pacific (APAC) region in the years ahead, as shifting dynamics bring fresh opportunities across India and Southeast Asia in particular.

In a difficult year for the industry globally, the region was not immune to the challenges, with APAC’s total beverage alcohol (TBA) volumes falling by negative two percent in 2024, according to IWSR, the global authority on beverage alcohol data and intelligence. TBA value declined by negative three percent.

All major categories registered value declines, and only RTDs grew their volumes by one percent. There were volume declines for beer (negative three percent), spirits ( negative two percent, including national spirits) and wine (negative four percent). There is no consistent trend across the region, so looking deeper into individual countries is essential.

The year was marked by contrasting fortunes for the region’s two most populous countries, China and India. While the former saw its TBA volumes reduce by negative five percent amid

declines for Cognac, Scotch whisky and baijiu, India’s TBA volumes expanded by six percent, and consumption of premium-plus products was up by 19 percent.

Elsewhere, the Philippines, Thailand and Vietnam all recorded TBA volume growth of two percent; there were TBA volume declines in Japan (negative one percent), South Korea (negative one percent) and Australia (negative three percent).

“With inflation stabilising and GDP expanding, India and the Philippines are leveraging demographic momentum to fuel TBA growth. Meanwhile, Japan and Thailand inch forward, and China continues to underperform, with the real estate crisis and weaker economic outlook significantly reducing the scope for TBA growth,” said Emily Neill, Chief Operating Officer, Research and Operations.

“While premiumisation is softening globally, Southeast Asia still offers room to grow value, supported by tourism, cocktail culture and rising affluence. In this slower-growth, valueled environment, staying invested in Asia’s beverage alcohol markets is vital. The region is evolving, with new opportunities emerging.”

All eyes on India

India’s strong gains in spirits consumption are increasingly broadbased: consumer knowledge is moving beyond the core whisky category, and persistently high levels of category experimentation are illustrated by the dramatic gains made by Irish whiskey (volumes up 58 percent in 2024) and vodka (17 percent).

The recently agreed free trade agreement (FTA) between the UK and India, which will see import tariffs halved from 150 percent to 75 percent, then reduced to 40 percent within 10 years, should especially benefit Scotch whisky and UK gin. According to IWSR data, 86 percent of India’s imported whisky value growth came from Scotch in 2024, and 76 percent of imported gin value growth came from UK gin.

IWSR forecasts suggest that Scotch whisky volumes will grow at a CAGR of +7 percent between 2024 and 2029, with total gin volumes set to rise at a CAGR of +3 percent over the same timescale.

“The consumer appetite for Scotch in particular is set to drive growth for status spirits in India, and reduced tariffs are key to unlocking the market’s potential,” said Jason Holway, Senior Consultant India.

“Confidence levels among uppermiddle-class urban Indians remain high, thanks to growing disposable incomes. There is some evidence of a moderation trend emerging, but the net effect is small at present, with the rising number of new consumers entering the market.”

China: Time to recalibrate

China’s underperformance in 2024 was led by sizeable falls for key categories such as baijiu (volumes down -5 percent), Cognac (-14 percent) and Scotch whisky (-8 percent). There were declines in terms of the total number of serves across beer, wine, spirits and RTDs.

While the decline hit Cognac, Scotch whisky and baijiu in formal consumption occasions, gin and vodka benefited from the rising influence of cocktails, with standard-level products driving growth. Gin volumes grew by 20 percent in 2024, while vodka rose by four percent.

“China’s premium slowdown appears chiefly cyclical, due to economic pressures as consumers reprioritise value, casual occasions and relevance over prestige,” said Shirley Zhu, Research Director, Greater China.

“In a tougher, increasingly valuedriven market, brands must recalibrate and lean into affordability, emerging categories and new occasions, as premiumisation stalls and traditional ontrade channels falter. However, despite demographic shifts, China remains a huge consumption market, and also has opportunities for global exports of baijiu.”

IWSR forecasts suggested mixed fortunes for China in the years ahead: while beer volumes between 2024 and 2034 are predicted to be flat, RTDs are expected to grow at a CAGR of two percent, sparkling wine at a CAGR of five percent and still wine flat.

Spirits are expected to decline at a CAGR of negative one percent, but excluding baijiu the 10-year volume CAGR is two percent.

APAC spirits: Category shifts

Across the APAC region, emerging spirits categories are gaining ground at the expense of traditionally popular segments, such as Cognac and Scotch whisky: while Cognac’s regional volumes slipped back by -11 percent in 2024 (and value slumped by -16 percent) and Scotch volumes were flat, there were strong gains (but off smaller bases) for Irish whiskey (volumes up +27 percent), Tequila (+14 percent), gin (+11 percent) and spirit aperitifs (+24 percent).

India drove the largest absolute volume gains (excluding national spirits) last year, although its +3 percent growth rate was eclipsed by the Philippines (+5 percent), where volumes were boosted by the continued growth of the large gin category.

IWSR expects overall spirits volumes across APAC to continue to decline this year and during 2026, before staging a recovery in 2027-29. India’s forecast growth will almost, but not quite, offset continued volume declines in China, mostly caused by baijiu.

APAC wine: slowing rates of decline

Wine endured another difficult year in the APAC region in 2024, with volumes down by -4 percent. However, that represented an improvement on the -8 percent decline recorded in 2023.

The still wine and other wines segments shrank by a combined total of 16m cases last year, registering volume declines of -5 percent and -4 percent respectively. Champagne’s fall

accelerated, with volumes down by -8 percent, while other sparkling grew +1 percent after a difficult year in 2023.

IWSR is forecasting continued volume declines for wine to 2029, but at a progressively slower rate. Still wine’s struggles will be most evident in China (2024-29 volume CAGR of -2 percent), Japan (-1 percent) and Australia (-1 percent), with growth in the Philippines, India, Thailand and Vietnam offering some positivity.

The picture is brighter for sparkling wine, where Australia offers the greatest volume opportunity over the next five years (2024-29 volume CAGR of +2 percent). China (CAGR +6 percent), India (+8 percent) and Japan (+1 percent) are also expected to grow.

APAC beer: growth returns

IWSR forecasts predict that, following the -3 percent fall registered in 2024, APAC beer volumes will continue to decline this year, before returning to growth from 2026 onwards.

Six markets in particular will be key to future category growth, led by India (2024-29 volume CAGR of +3 percent), and also including Vietnam (+1 percent), Thailand (+1 percent), the Philippines (+1 percent), Indonesia (+3 percent) and Singapore (+1 percent).

However, declines are expected in Australia (CAGR -1 percent) and Japan (-2 percent), with China predicted to be essentially flat to 2029.

APAC RTDs: Japan drives gains

RTDs offer the strongest growth prospects in APAC in the coming years, cementing their status as the only category to record volume growth in the region during 2024, thanks to resilient performances in Japan and South Korea.

Japan will also be central to the category’s strong growth momentum over the next five years, thanks to the size of the market and a predicted 202429 CAGR of +3 percent. Further growth expectations are focused on China (CAGR of +2 percent), South Korea (+10 percent) and India (+6 percent). Australia, a previous driver of RTD growth, is not expected to add significant volumes in the years ahead.

Evolving Consumer Trends

The trend towards moderation and how consumer attitudes towards beer, wine and spirits are evolving.

VIRGINIA NICHOLLS Executive Director, New Zealand Alcohol Beverages Council (NZABC)

Aquiet revolution is reshaping the beer, wine and spirits industry as consumers increasingly embrace moderation and mindfulness. Rather than drinking more, people are choosing to drink better, opting for quality over quantity as part of a more balanced lifestyle.

This shift reflects a broader cultural movement toward “mindful drinking”, marking a profound change in how beer, wine and spirits are perceived, enjoyed, and integrated into daily life.

We are also seeing more Kiwis “zebra striping”, which is a recent trend to socialise while having a beer, wine or spirit and alternating between alcohol and a no or low-alcohol drink.

NielsenIQ (US) attributed the rise in non-alcoholic sales to the mindful drinking trend. To be a mindful drinker, you must be aware of how much alcohol you are consuming and when you may be

consuming too much.

The growth in New Zealand of no and low-alcohol drinks is being driven by the trend to moderation and in recent years by New Zealand breweries, distilleries and winemakers who have invested in innovation to enhance their no/low beer, wine and spirits offerings, with greater choice and better flavour.

Across the New Zealand adult population, we are also continuing to see the rise of low and no alcohol drinks. Independent Curia market research in 2024 of 1000 Kiwis found that 55 percent of respondents said they drank low-alcohol beverages in the past year (up from 40 percent in 2020). The most common reasons are because they were driving, tracking their beverage consumption, for health and wellbeing reasons and for a lower calorie drink.

We should also not underestimate the importance of socialising responsibly with friends and family and the positive effects this has on our health.

According to Stats NZ (December 2024) our beer, wine and spirits consumption per head of population is at an all-time low declining in the past year by five percent to 7.8 litres which follows a 12 percent decline in 2022.

The Stats NZ beer, wine and spirits consumption per capita has also declined by more than 30 percent since 1986.

Breaking this down wine fell in the past year by 4.1 percent to 95 million litres, spirits 5.5 percent to 92 million litres and beer rose 5.4 percent to 296 million litres.

The New Zealand Health survey provides information on New Zealanders’ health and wellbeing, shows that 83.4 percent of New Zealand adults or more than five out of six of us are drinking beer, wine and spirits responsibly. This is an increase of 4.7 percentage points over the past four years (78.7 percent 2019/20).

Hazardous drinking or harmful alcohol consumption among adults over the past four years has declined to 16.6 percent (21.3 percent 2019/20).

The largest decrease in hazardous drinking over the past five years was among young New Zealanders aged 18 to 24 years, a decline of 13.2 percentage points from 35.8 percent to 22.6 percent.

The volume of beer, wine and spirits standard drinks per person aged 18 years and over fell 4.9 percent to 1.8 standard drinks per person per day.

This indicates that most consumers are drinking within Health New Zealand’s low-risk drinking advice. For women, this is drinking no more than two standard drinks a day, and three standard drinks a day for men, with at least two alcohol free days each week. A standard drink contains 10 grams of alcohol.

The slow burn of beverage brand building

Why storytelling and long-term thinking still matter in beverage marketing

Anti-branding, sustainability, provenance, and NOLO (once mimicry of their alcoholic siblings, now fully fleshed out lifestyle brands) are shaping the future of beverage branding.

In 2025, whether you’re selling alcoholic or alcohol-free, you’re in a crowded, fast-moving market. Fragmentation means more decisions, more complexity, and less certainty. But in all the noise, one principle still holds true: chasing early perfection or short-term hype rarely leads to enduring success.

Over-engineering before launch or chasing a viral moment often leads to shaky foundations. It might feel like progress, but it delays real market learning. In the end, it’s consumers who decide what role your brand plays in their lives. The objective is not perfection—it’s clarity. When a brand is memorable, recognisable, and easy to describe, it earns the right to grow.

At Onfire, we work with brand owners to uncover what makes them different. Our approach is to cut through the noise and embrace what’s unapologetically authentic. A strong product—whether it’s fizzy, fruity, or functional—drives repeat purchase. But it’s the story behind the product that earns attention, builds emotional connection, and turns customers into advocates.

Too often, we see brands trying to appeal to everyone. That might deliver a sales spike, but it’s rarely sustainable. Fast forward a year, and many of these brands have rebranded, repositioned—or disappeared altogether. By contrast, the brands that endure are those that focus. They hone in on a specific audience, usage occasion, or channel. Their story is told with such clarity and conviction that it sticks. These brands win unpaid visibility, create new conversations, and often reshape the categories they’re in. They also have the resilience to withstand failed launches, missteps, or moments of being out of sync with the market. They hold their course, iterate with purpose,

and deepen relevance over time. These are the brands we aim to build—distinct, meaningful, and built to last. And yes, sometimes a brand breaks through quickly—Liquid Death is a good example of that. But even then, we’re seeing the limitations of speed, especially as their international rollouts face challenges. For most, success is slow-earned. It’s a long game built on insight, consistency, and storytelling.

Take our work with Pacific Island Beverages in Fiji. In a market dominated by global imports and a few legacy locals, our client saw a unique opportunity to establish a modern, homegrown brewery that locals could claim as their own. To announce this, their first retail brand needed to really resonate with local consumers. Together, we created Forged, a range of RTD cocktails designed around local culture. The name speaks to familial bonds, friendships and sociability, part of the fabric of Fiji lifestyle. The larger 500ml format wasn’t about volume—it reflected how locals consume this style of drink: with others, often sharing one can amongst a group. We respected category norms where appropriate but anchored the brand in a purpose-built story. Forged now leads in multiple retail categories and is expanding organically into the tourism and hospitality sectors. That success didn’t happen overnight—it was built through strategy, local insight, and brand clarity.

Strong brands avoid the temptation to chase trends. A good name invites curiosity. A great story builds connection. A distinctive size or shape creates new relevance. Truly exceptional brands stay focused, patient, and committed to their narrative.

If you’re building—or rebuilding—a beverage brand and want to go beyond the hype, we’d love to help. Reach out for a chat…. Call Jane on 021 752356.

weareonfire.co.nz

THE LATEST TRENDS IN NEW ZEALAND WINEMAKING:

Climate, Innovation, and a Dash of Madness

New Zealand - a country where sheep outnumber people and winemakers are competing to see who can invent the wildest way to make wine.

Marina Mironchikova Community Member, NZ Sommeliers Association

In 2025, they’re not just adapting to climate change - they’re literally rewriting the rules of winemaking and doing it with a grin.

HYBRID GRAPES: When Sauvignon Blanc just isn’t cutting it anymore. Thanks to global warming, classic New Zealand Sauvignon Blanc risks turning into bland fruit punch. But local scientists weren’t about to let that slide:

• Sauvignon Blanc 2.0 - now heatresistant, drought-proof, and probably immune to boring dinner parties.

• Red Sauvignon Blanc - yes, you read that right. Marlborough winemakers went: “Why not make red wine from a white grape?” Genius or desperation? The jury’s still out.

• Savagnin - a hybrid rumoured to survive even a volcanic eruption, perfect for post-apocalyptic wine enthusiasts.

They’re also dabbling in Grenache and Tempranillo - presumably for when someone misses Spain a little too much.

CHARDONNAY: The new king of New Zealand. Sauvignon Blanc may be the

poster child, but Chardonnay is quietly staging a premium takeover.

• Kumeu River makes Chardonnay, they claim, that rivals Burgundy. Local sommeliers whisper: “Well… almost.”

• In Central Otago, vineyards cling to slopes at an altitude of 500m. The wines are so mineral, you’d swear they contain actual mountain chunks.

• Concrete eggs and amphorae, because oak barrels are so last century. “What if we fermented wine in something that looks like a ‘Game of Thrones’ prop?”

BIODYNAMICS: When your vineyard becomes a cult. Kiwis treat nature so reverently, you’d think they’re “whispering sweet nothings to the vines”.

• Yealands - the world’s first carbonneutral winery, where sheep double as lawnmowers and solar panels do the heavy lifting.

• Seresin (Marlborough) uses only wild yeast. “We don’t control fermentationwe trust it. Mostly.”

• Eco-packaging: lightweight bottles, aluminium cans, and compostable labels (for when you’re tempted to eat the bottle after the wine).

They’ve even introduced blockchain wine tracking. “Now you’ll know your Sauv Blanc travelled farther than you ever will.”

PÉT-NATS AND ORANGE WINES: Because ‘Normal’ is overrated. Young NZ

winemakers clearly grew up on punk rock, given how they rebel against tradition:

• Pét-Nats - sparkling wines that might explode at any moment. It’s not a bug, it’s a feature.”

• Orange Wines - because white and red are yawn-worthy. Tastes like a sunset. Or old orange juice. You’ll figure it out.

• Amphora-aged wines - an 8,000-yearold technique that’s suddenly hip. It’s not outdated - it’s retro-futurism.

WINE TOURISM: From VR tastings to sheep tours. New Zealand knows that just drinking wine is too basic. Now it’s an immersive experience:

• VR vineyard tours. “Feel like you’re there, minus the sheep smell!”

• Blending workshops - where you can ruin good wine and call it artisan craftsmanship.

• Food pairings: oysters with Sauv Blanc, lamb with Syrah. “If you don’t like it, blame the wine. Always.”

The future of Wine is here. NZ winemakers fear no experiment, even if their ideas sound mildly unhinged, guess what? It works.

So, if you’re tired of predictable wines, welcome to New Zealand, where wine isn’t just a drink, but a full-blown adventure.

P.S. If you see a bottle labelled “Experimental,” do not panic; grab it. It’ll be worth the story.

Whisky For The Adventurous

1919 Distilling began in 2017 with a simple idea: to craft a whisky that captured the spirit of New Zealand, its people, its history, and its oceans.

“As a mariner before starting 1919 Distilling, I had a fondness for the ocean and its power,” said founder Soren Crabb.

“I couldn’t help but think what effects it would have on a barrel of whisky if it were under constant motion from the waves and the yacht, the constant heating and cooling of being exposed to direct sunlight, rain and waves, would it provide salty notes?”

The only way to find out was to attach a barrel to a 52-foot yacht with customs approval and sail around the North

Island of New Zealand. Creating a custom barrel mount that would withstand the ocean’s elements and secure the 300kg barrel of Single Malt Whisky was a significant challenge.

Having the whisky aged at sea, shaped by the rhythm of the tides and the salt in the air, greatly influenced its character. Crabb said that setting sail from Auckland, Ocean Cask 1 spent a total of three months at sea.

The initial journey from Auckland to the Bay of Islands was a leisurely one before picking up the trade winds heading up to Houhora and making a

three to four-day nonstop journey down to the Marlborough Sounds, rounding Cape Reinga.

This marked a milestone for a journey that was a first for any New Zealand whisky. From the Malborough, the barrel made its way to Wellington and Tauranga before returning home to Auckland in late June.

Although the whisky had some amazing flavour development during its time at sea, with more pronounced richness and salinity, Crabb and his team wanted this to be backed up by science.

1919 Distilling enlisted Affinity Labs to

analyse samples from before and during the voyage. The analysis revealed that the constant motion and exposure to the sun accelerated chemical changes, with 1.5 months onboard equivalent to a chemical change of 1.5 years lying dormant in a warehouse.

“We were able to analyse over eight key flavour compounds, including Acetaldehyde and Ethyl Acetate (green apple flavour often found in immature spirit), 2-Methyl-1-Butanol and 3-Methyl-1-Butanol (showcasing a reduction of solventy esters with an increase in deeper malty/bready notes),

demonstrating more complex flavour development,” added Crabb.

According to Crabb, the ocean cask was a testament to 1919’s broader mission to make high-quality spirits for the adventurous, which allowed them to push boundaries while still acknowledging the core values of what makes a great single malt whisky.

“Will there be another ocean voyage barrel? Absolutely! However, it will take a different path, so stay tuned.”

1919 Distilling’s Ocean Cask Whisky will be launching soon for a limited time.

DEEP DOWN

Deep Down’s focus is to craft honest, authentic expressions from Marlborough, driven by trusting one’s gut instinct and intuition. Founded in 2019 by Peter Lorimer & Clive Dougall (ex Head Winemaker at Seresin Estate, current Chairperson of Organic Winegrowers NZ). All wines are 100% certified organic, championing single vineyards and native ferments.

Deep Down’s 2024 Sauvignon Blanc is from 25 year old vines, low cropping at 12tn. 110 day wild ferment, 30% old puncheons, a portion through malo. All factors combine to deliver a wine with balance and flow – pure, subtle, layered. One for the non-believers. Since 2023 DD has been a proud B Corporation. Direct to NZ trade sales: SB, White Blend, Chardonnay, sulphur free Pinot Noir.

Peter Lorimer peter@deepdownwines.co.nz

SAINT CLAIR FAMILY ESTATE WAIRAU

RESERVE

SAUVIGNON BLANC 2024

Saint Clair Family Estate is 100% family owned and operated, having been started in the 1970s by Marlborough viticultural pioneers Neal and Judy Ibbotson.

Saint Clair is renowned for producing world-class wines that are carefully nurtured and expertly crafted. The Wairau Reserve Sauvignon Blanc is at the pinnacle of the range, having received a total of 41 trophies and 123 gold medals over the last 25 years – likely placing it among the most awarded small-batch Marlborough Sauvignon Blancs. This exceptional wine is made from the very best grapes from a single vineyard. The flavours are pure and refreshing with intense passionfruit and a thread of crushed green herb. The vineyard is close to the sea, giving a strong maritime influence with a salty mineral note leading to a lingering finish.

Visit www.saintclair.co.nz

SAINT CLAIR FAMILY ESTATE OMAKA RESERVE CHARDONNAY 2024

Saint Clair is renowned for producing worldclass wines that are carefully nurtured and expertly crafted.

The Omaka Reserve Chardonnay has aromas of spice, savoury notes and hints of ripe peach and vanilla. The mouthfeel is rich and luxurious, and will be a perfect accompaniment to a beautifully roasted chicken with lemon and garlic.

This exceptional wine is made from the very best grapes found across a small, excellent vine growing area in Marlborough, and from there, only the very best barrels of wine become the Reserve Chardonnay. Drinking beautifully now, this wine will continue to evolve over the next five to ten years.

Visit www.saintclair.co.nz

JUNO GIN RANGE: Set Your Imagination Free

Celebrate the divine with our Goddess Gin Collection, led by two powerful figures. At the heart of the range is our multi-award-winning Juno Extra Fine Gin, beautifully balanced with refreshing juniper, bright citrus, and a subtle pepper finish. Perfect as a sipping gin on ice, a classic G&T or an elegant cocktail. Joining her is our Maia Gin, a vibrant tribute to new life and spring. Distilled with lemongrass and lemon verbena, Maia offers a zesty, uplifting profile that refreshes and excites with every sip. Perfect for a martini, negroni or tasty cocktail. Together, they bring balance, vitality, and bold botanical flavour to your glass.

For more information or to become a stockist, please contact info@junogin.com

ALLAN SCOTT MARLBOROUGH SAUVIGNON BLANC

Fresh, zesty, and vibrant, this wine offers an alluring sensory journey without overwhelming intensity. It boasts luscious tropical fruit notes complemented by a fresh herbaceous character, all balanced with zesty passionfruit and a refined dry finish. Crisp and refreshing, this wine beautifully expresses the unique terroir of its Marlborough origins. Revel in the familiar and beloved aromas and flavours that have made Marlborough a revered name in the world of wine.

Visit www.hancocks.co.nz or email: sales@hancocks.co.nz

JUNO VODKA RANGE: Set Your Imagination on Fire

Our Goddess Vodka Collection is inspired by Vesta, the Roman goddess of hearth and fire.

Award-winning Vesta Extra Fine Vodka is clean, crisp, and versatile. A smooth batch-distilled vodka perfect for cocktails that need a flawless foundation.

For something richer, fellow award winner, Vesta Coffee Vodka turns up the flavour. Created in collaboration with Ozone Coffee Roasters, it delivers bold notes of dark chocolate, blackberry, and raspberry –roasted coffee in a glass. Ideal in an espresso martini, sipped over ice or tantalise your taste buds by mixing with Chambord to create our Dark Forest cocktail. Two fiery expressions. Endless possibilities.

For more information or to become a stockist, please contact info@junogin.com

TRINITY HILL GIMBLETT GRAVELS SYRAH

The Gimblett Gravels range is an authentically hand-crafted collection exclusively sourced from Estate vineyards in the Gimblett Gravels subregion of Hawke’s Bay. Captivating floral and perfumed aromas of ripe raspberries and blackberries, along with hints of Chinese five spice, black liquorice, and vanilla bean, lead to a concentrated yet vibrant palate where refined tannins and refreshing acidity combine to create a supple, silky texture and a spicy, succulent finish of outstanding length.

Visit www.hancocks.co.nz or email: sales@hancocks.co.nz

junogin

SMALL-BATCH GINS INSPIRED BY THE FLAVOURS OF AOTEAROA.

Each expression highlights a single native botanical - kawakawa, mānuka, or rimurimu - paired with carefully selected ingredients that enhance and balance its character. The result is a range of bold gins that offer something unique for every taste. As New Zealand’s first B-corp certified distillery, we keep sustainability at the core of what we do - from responsible sourcing to considered packaging. We also donate 10 perceny of our profits to the Kākāpō Recovery Programme, supporting efforts to protect our critically endangered namesake. Award-winning gin that gives back.

Email distributor: ben@thespiritsnetwrok.co.nz www.kakapodistillery.co.nz

1919 DISTILLING

1919 Classic

Bold, balanced, and unmistakably Kiwi, 1919 Classic is a London Dry-style gin crafted in small batches using locally sourced New Zealand botanicals. Juniper-forward with notes of citrus and spice, it’s a versatile spirit perfect for classic cocktails or a simple G&T.

Named after the year New Zealanders voted to keep alcohol legal, 1919 Classic pays tribute to the spirited independence of a nation that does things its own way. Multi-award-winning and sustainably distilled in Auckland, this gin is made for those who appreciate quality without compromise.

1919 Goleta

Bold, complex and award-winning, 1919 Goleta is a New Zealand single malt aged in ex-bourbon barrels and finished in a PX sherry cask. It’s full of dark fruit, spice and toasted oak with a long, warm finish. No shortcuts, no marketing fluff, just great whisky, made properly.

Bottled at 46% and non-chill filtered to keep all the flavour in. Goleta just took out Gold at the 2025 NZ Spirits Awards, proving New Zealand whisky can stand up to the best. Distilled and matured in Auckland by the team at 1919, a must-have for every whisky bar.

For more information, contact info@1919distilling.com or visit www.1919Distilling.com

ROCKBURN CENTRAL OTAGO PINOT NOIR

Using beautiful fruit from each of our Parkburn and Gibbston Back Road vineyards that we simply guide gently through to the bottle with minimal handling. We believe a “hands off” approach delivers a pure expression of Central Otago to your glass. Expressive nose of plum, black cherry and tasty oak. A deeply fruited and rich mocha palate, supple and silky with a long finish. As always, the wine shows classic Rockburn elegance, integrity and balance.

Visit www.hancocks.co.nz or email: sales@hancocks.co.nz

LAKE CHALICE ‘THE RAPTOR’ CHARDONNAY

For the Raptor wines, Lake Chalice winemaker Chloe targets particular small parcels of unique fruit, sometimes from a single vineyard, that stand out as excellent examples of a particular variety displaying clear varietal expression. This Chardonnay is a full bodied style with aromas of dried orange peel and hints of smoke. The wine is bold and complex with savoury pastry on the tongue. The palate is silky smooth with hints of spice on the finish.

Visit www.hancocks.co.nz or email: sales@hancocks.co.nz

Infused with our signature Rib Rocker Rub, Rumbo combines smooth rum, sweet maple, and bold BBQ spice for a smokey-sweet flavor like no other. The world’s first BBQ rum, Fire up your glass!

JUDAS SHEEP DARK LAGER

“A ‘Judas’ sheep’ is one that’s been befriended to lead the rest of the flock wherever the farmer wants them to go. Our Judas sheep is an old ewe called Myrtle who has a particular fondness for kibbled maize and other tasty treats. She even features on the beer label. Like the Judas sheep, Czech-style dark lager beer (tmavé pivo) is deceptive. Almost black with a thick white head, it can look a bit like a stout. However, on tasting, the beer presents the smooth, refreshing quality of lager beer, with soft chocolate and coffee notes”.

Ben Heaven

2 McInnes Road, RD1, Hikurangi 021 757 053

www.heavensbrewery.co.nz

Ben@heavensbrewery.co.nz

BEHEMOTH BREWING X PEACH’S HOT CHICKEN

Brewed in cahoots with our crispy, spicy mates at Peach’s Hot Chicken (yes, seriously), this American Pale Ale is made for sittin’, sippin’, and snackin’.

At a perfectly sessionable strength, Porch Pounder brings the hoppy goods without knocking you off your rocking chair. Aromatic, citrus’y and flavourful, it’s the ultimate sidekick to a plate of hot fried chicken, with just enough bitterness to cut through the grease and enough malt to cool the heat.

Churly reckons it’s the kind of beer you pound while perched on a sun-warmed deck, watching the clouds roll by, crispy drumstick in one hand and a cold can in the other.

It’s a match made in mouth-watering Heaven.

Contact: orders@behemothbrewing.co.nz or visit www.behemothbrewing.co.nz

JULES TAYLOR MARLBOROUGH SAUVIGNON BLANC

The Jules Taylor classic range delivers outstanding wines for everyday enjoyment. This Sauvignon Blanc has fragrant notes of passionfruit, ruby red grapefruit and white peach jump out of the glass, followed by hints of lemongrass and thyme. An in-your-face drop captures the essence of Marlborough Sauvignon Blanc.

Visit www.hancocks.co.nz or email: sales@hancocks.co.nz

PASQUA DESIRE LUSH & ZIN PRIMITIVO

The grape that is seriously Rock’N’Rolla prime example of Primitivo at its best; soft and velvety, with rich, concentrated flavours of red berries, plums, vanilla and spice, hints of coffee and cinnamon. Visit www.hancocks.co.nz or email: sales@hancocks.co.nz

LESS WASTE, MORE TASTE: BAG-IN-BOX BEVERAGES RAISE THE BAR

For the perfectly poured cocktail, beer or soft drink, look no further than Fountain Drinks’ latest innovation, Bag-in-Box Beer and Cocktails. With lower costs, less wastage and a smaller footprint behind the bar, businesses can be assured of serving the best quality beverages every time.

New Zealand company Fountain Drinks has the answer with its latest innovation: Bag-in-Box Beer and Cocktails.

Since it was launched in New Zealand back in 1997, Fountain Drinks has supplied Bag-in-Box post-mix syrups for non-alcoholic soft drinks across the country. Businesses have leased its professionally installed dispensing systems, which are able to convert Fountain Drinks’ syrup concentrates into bubbling, fresh soft drinks via a bar gun.

Fountain Drinks founder and owner, Gary Robertson said the company’s mantra has been a non-branded product that tastes the same and costs less, and that its post-mix system has helped businesses to eliminate waste, ending the on-going issue of half-opened bottles that go flat, and preventing more than a million plastic bottles from ending up in landfills every year.

“We are an independent New Zealand company, without ties to international products that leave you without freedom of choice,” said Robertson.

Having mastered soft drinks, Robertson has now directed his focus to beer and cocktails. New technology used through a special infuser can add CO2, nitrogen or a combination of both to a drink as it is dispensed.

On-demand cocktails and beers with perfect carbonation can now be served from an easily recyclable Bag-in-Box. Guaranteed of high-quality every time from the special new infuser supplied with the Fountain Drinks Dispensing System, the boutique-style beers are brewed on-site by Fountain Drinks in order to ensure the highest standard and are available in a range of styles, including Pilsner, Lager, IPA, and a Low-Carb brew as well.

For cocktails, businesses can select from a classic range including Espresso Martinis, Mojitos, Margaritas and Piña Coladas. The Bag-in-Box products can be stored for up to six months at ambient temperature or in a cool room.

The new infuser is able to carbonate drinks to the ideal level as they are

poured. Robertson said that the new system will be able to eliminate all uneven beer pours caused by keg temperatures that fluctuate.

“It sits just below the tap and infuses the beverage with either CO2, nitrogen, or a combination of both as it dispenses,” he said.

“This infusion can be used with any product: cocktails, water, pre-mix soft drinks, and beer.

Bag-in-Box beer can be stored at room temperature, and can be up to 20 metres away from beer taps. The system can be attached to multiple Bag-in-Box products and is able to switch when bags are emptied without the operator having to do so. It also stops any risk of product flow gaps to the tap.

Through a pump, the infuser is able to draw the beer from the Bag-inBox to a dual-use ice bank and post-mix chiller. Located below the tap, this will chill the beer to 3°C as it passes through the re-carbonating infuser, adjusting the extract amount of CO2 or nitrogen into the product to insure the perfect beer is served.

Building A Shelf-Ready Can

In the past year, Chris Kelly, founder and general manager of East Coast Canning + Printing, has witnessed significant growth in digitally printed cans, particularly from fastmoving and design-forward brands across the craft beer, RTDs, and functional beverage sectors.

“The past 12 months have been driven by speed to market, SKU agility, and storytelling through design. It’s not just the big players either. Smaller, emerging brands are using digital to level the playing field without minimum order headaches,” said Kelly.

“We’re seeing bold design, smallbatch drops, and seasonal rotations take off. RTDs and non-alcs are pushing boundaries with vibrant colours and storytelling-led packaging. Craft beer is leaning into nostalgic or illustrative labels. Across the board, brands are getting more experimental, and they need a print format that can keep up.”

Design needs to work on a shelf and a scroll. East Coast Canning + Printing has been working closely with brands to pressure-test designs at full scale,

helping them consider readability, contrast, and finish.

Kelly said it was essential to start smart and stay nimble. He advised using digital print to trial designs, gathering feedback before committing to large volumes and working with partners who understand scale but also know the challenges of starting small. The right canning partner can make all the difference when it comes to consistency and reliability.

East Coast Canning + Printing recently developed its new BulletProof Cans, born out of frustration from both Kelly and the company’s customers. Kelly said that there was a need for a can that could withstand Australian conditions, including rough transportation, extreme heat, pasteurisation, and warehouse hold-ups.

“So, we developed the most durable digitally printed can on the market. No more chipped print, no more flaking, no more design rework. Just cans that survive whatever’s thrown at them.”

BulletProof provides durability for harsh conditions, while the digital print technology means no waiting for labels or wraps, allowing for running limited drops, seasonal artwork, or trying a new look without compromising lead time or quality.

Once filled and sealed, cans are packed, palletised and wrapped, ready to hit shelves or head to cold storage the same day. It’s quick, clean, and designed to integrate seamlessly into operations with minimal stress.

East Coast Canning + Printing has also introduced upgraded CODI filling heads with tighter tolerances, resulting in less waste and improved fill consistency. On the digital print side, they have integrated live job tracking and quality checks across runs and have also utilised predictive maintenance tools to monitor fleet health, which helps prevent breakdowns before they occur.

“Every improvement is about maintaining high-quality and minimising downtime.”

In terms of sustainability, Kelly said that although aluminium is already one of the most recyclable packaging options, expectations have risen. Brands want lower emissions, leaner supply chains, and less waste, and that’s where mobile canning and digital print shine - no overprinting, no adhesives, less transport, and no label waste.

The company has also invested in data tracking and more innovative planning tools to reduce inefficiencies for its clients.

Looking ahead, East Coast Canning + Printing will continue to evolve with more technology, expanded service options, and additional ways to help brands grow. Its focus is on building the most advanced, reliable, and flexible mobile canning platform in Australia through innovative logistics, improved data integration, new print capabilities and expanding the reach of BulletProof.

ZERO ALCOHOL

PUNCHY AF AND TASTES LIKE TROUBLE

Trouble’s brewing, New Zealand. Free AF is shaking things up this July with its boldest release yet - a new non-alcoholic Mango Margarita that’s unapologetically punchy AF and like a good margarita, tastes like trouble.

Expect juicy notes of ripe mango – fresh and tropical. Then you’re hit with that signature margarita fire. A bold citrusy blaze. Lime steps in next – zesty and fresh, rounding things out with a twist of tangy confidence. And just when you think it’s over, Afterglow kicks in – Free AF’s signature ingredient. So you get that tingly feeling and the warmth of drinking alcohol, without the alcohol. A slowburning exhale that hits like golden hour on your tastebuds. One thing’s for sure – this isn’t just any old marg. It’s a full-body, dangerously good moment in a glass. It tastes like trouble – with zero compromise and zero regrets. For more info, visit www.af-drinks.com or email hello@af-drinks.com

SEEDLIP

When you’re skipping the booze but still want something beautiful in your glass, Seedlip has you covered. The world’s first distilled non-alcoholic spirit, Seedlip turns “just water” nights into something worth savouring. Each bottle is crafted from a blend of botanicals, distilled to capture flavour without alcohol, sugar, or calories. Garden 108 is like stepping into a fresh summer herb garden, with peas, rosemary, and thyme. Spice 94 wraps you in warm allspice, cardamom, and citrus zest. Grove 42 brings the sunshine with Mediterranean orange, lemon, and ginger.

Simply top with tonic and a beautiful garnish, or shake into a no/low cocktail that feels as special as any happy hour.

Perfect for midweek wind-downs, long lunches, or mornings after the night before, Seedlip is here to prove you can drink beautifully, without drinking alcohol. Your glass just got a serious upgrade. For more information please go to www.cookandnelson.com

A CHILLED RED WINE ALTERNATIVE

The NON9 Oaked Blackberry & Plum is a complex, chilled, full-flavoured red wine alternative with zero alcohol and real ingredients.

NON9 Oaked Blackberry & Plum brings together blackberry, Stanley plum, tamari, French oak, fir pine and Victorian Shiraz grape skins to create a layered nonalcoholic red wine alternative with savoury depth, firm tannins and a long, dry finish. It is perfect for steak dinners, hearty ragù or flame-grilled vegetables and is best served chilled.

This offering has joined the other non-wine alternatives, delivering the full flavour, structure, and food-pairing potential of a red wine, and meets growing demand for high-quality non-alcoholic options.

Made at NON’s Melbourne, Australia headquarters, NON is imported by New Zealand’s Cook & Nelson, purveyors of exceptional fare crafted by the best artisan producers in the world.

For more information, visit www.non.world or www.cookandnelson.com

CONNECT WITH YOUR ELTA EGO

Demand for alcohol-free options is rising, and Elta Ego can help you increase revenue in this space. Elta Ego is the best-selling brand in the alcohol-free cocktails category because of our award-winning flavour and the fact that they are low in sugar and contain adaptogens that help lift your mood.

We are stocked in 400+ stockists throughout New Zealand, and we have 10 flavours that suit a variety of consumer preferences - our best sellers are Mojito, Pina Colada, Passionfruit Margarita and our newest flavours are Espresso Martini, Peach Bellini and Dark & Stormy. Award-winning alcohol-free cocktails designed to connect with your elta ego by helping to lift your mood and take the edge off your day, without any of the downsides of alcoholic drinks. Get in touch today, contact Paul on 027 728 5433 or paul@drinkeltaego.com

ELEVATE & SOPHISTICATE YOUR NON-ALCOHOLIC CHOICES

Anthea leads the non-alcoholic options category into the era of satisfying drinking experience. Six packs of 250ml offer satisfying cocktail ideas with best value to shoppers per can.

Anthea Blush and Blanc celebrate special moments with botanical bubbly alternatives, offering significantly less calories than de-alcoholised wine options. Each line was awarded Gold in the 2024 Inspire+ Artisan Awards. For information on supplying your supermarket, contact your Centurian representative or alternately visit www.anthea-non-alcoholic.com