Distell's has just dropped a "Jean-ius!" new Savanna cider flavour on the market, adding more options to its ever-growing drinks portfolio.
SA's craft gin craze is everywhere as hobbyists turn their garage and stoep ventures into profitable businesses. But who’s really crafting fine gins, and who is hoodwinking with flavoured vodkas?
Coca-Cola North America is launching “breakthrough beverages” in emerging categories – including kombuchas with less sugar, cultured ciders, keto-friendly smoothies and cold-brew coffees – in record time.
Mintel, expert in what consumers want and why, believes there are two key 2020 packaging trends set to transform the global packaging landscape in the year/s ahead.
The craft beer bubble hasn't quite burst, but it is beginning to look as if it's being stretched to its limit. As more big brands buy into the trend, this article looks at the implication of craft beer going corporate.
Well-known, Capetonian brand-builder, Rui Esteves [from Brewers & Union] fame, has launched a new oat milk, OKJA Oat M*lk - in a funky, stylish way that taps deeply into the plant-based trend trajectory.
South Africa's strict new drunk driving laws may be in effect from as soon as June 2020, including a zero-tolerance 0% legal blood-alcohol limit, and far harsher punishments for those found guilty.
Hard seltzer - alcoholic sparkling water - is an unknown concept in a regular South African's beverage universe, but this cheap, low-cal, gender-neutral canned cocktail is proving to be one of the hottest growth categories in the US.
Twizza, the soft drinks company based in Queenstown, Eastern Cape, has commissioned a state-of-the-art production canning line to package its popular Clark & Sons mixer range - and offer contract packing.
Over the past 10 to 20 years, the ripples of change in the global soft drinks market have threatened to become tidal waves, with new categories emerging constantly and genuine novelty flooding the shelves.
Data from a new survey tapping into the public’s attitudes towards recycling has revealed that the majority of working and middle-class South Africans simply find recycling too much effort.
Why does coffee made at home taste different from that in cafes? Why can coffee from the same place taste different throughout the week? Is it the barista, a new blend? Our recent study, published in Matter, suggests that this variation is down to an inherent inconsistency of common brewing methods.
The SA wine industry is entering a new phase of repositioning, consolidation and reinvestment. Although challenges such as climate change, shifts in production and demand and financial pressures are expected to continue into 2020, the industry is becoming more streamlined, focused and adaptable, reports Vinpro MD, Rico Basson.