Inside Drinks Magazine: Issue 21

In this issue: We look at the iced coffee market, alternative sweeteners and much more.

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In this issue of Inside Drinks we shine the spotlight on vitamins in beverages and look at the ready-to-drink sector across the board.

We also report on kefir and the transition it has made into drinks, as well as discovering more about savoury drinks, and round up the best ideas from The London Wine Fair 2017.

Moreover, we analyse the ancient grains market, learn more about automation within the industry and profile the French cider market.

Read the issue for free on your iPad through our app, or if you’re on a desktop computer you can also read it in our web viewer.

In this issue

An Added Boost
Energy drinks and shots, sports drinks and nutrient-enhanced waters are now worth $15 billion but are the beverages living up to their claims? Joe Baker finds out more.
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Ready To Go
Packaged beverages that are sold in a prepared form ready for consumption are rapidly growing in popularity as convenience becomes ever more appealing. Sonia Sharma finds out more.
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Good Feeling
Kefir, a fermented milk drink that was first made over 2,000 years ago in the Caucasus Mountains of Eastern Europe, has experienced a recent surge in popularity thanks to a renewed consumer focus on healthy living. Katie Woodward finds out more.
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Sipping on Savouries
Healthy drinks are increasingly moving away from fruity flavours to try to shake off the negative associations with sugar. But is there more to it? Ceri Jones talks savoury beverages.
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Event Round Up: The London Wine Fair
The 37th London Wine Fair returned to Olympia in May. Katie Woodward rounds up the best ideas and products from the event.
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Ancient Grains
Beers brewed from ancient grains are set to move from niche to mainstream with experts predicting a shake-up in the drinks sector driven by increasing health-conscious consumer demands. Eloise McLennan takes a look at the growing trend.
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Technology: Automation
Artificially intelligent machines in vineyards and wineries now commonly calibrate the winemaking process to ensure bottles taste great at every price point. Callum Tyndall finds out how robotic automation is being used in the wine industry.
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French Cider
In France, in order for cider to be classified as such, the liquid must contain 100% apple juice from concentrate. Sonia Sharma finds out more.
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Next issue preview

In the next issue of Inside Drinks, we shine the spotlight on alternative milks in our Ingredients Focus, as well as finding out why Chinese millennial fruit juice drinkers are attracted to beverages from the US.

We also discover more about sweetener innovations, refashioning cans and the iconic status of gin.

Moreover, we profile how to influence e-commerce sales, analyse detection tools, and find out about stable colouring for sparkling waters.

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