Inside Drinks Magazine: Issue 13

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As consumers become more and more health conscious beverage companies in the US have decided to replace aspartame in diet soda beverages with sucralose. We find out more about this change and ask why it has become necessary.

Also in the latest issue of Inside Drinks, we look at the trend for specialty vodkas made from alternative ingredients, discuss how small wine and spirits producers enter a crowded market, talk to design agency Sedley Place about catering to the super premium market and take a look at the growing wine industry in the UK.

Moreover, we speak to Brown-Forman and ROK Stars about their gender specific marketing for their new range of beverages, find out more about RTD drinks made from tree sap, profile a new system called Versaperm, which measures the permeability of bottles, cans and cartons to stop carbon dioxide loss in carbonated beverages and, finally, we take a look at the European soft drinks sector.

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In this issue

The Aspartame Debate
As consumers become more conscious about their eating and drinking habits, it appears that sodas face the backlash with years of declining sales.
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Alternative Vodka
Although vodka can be made from grains such as wheat, barley, or rye, there is an ever expanding list of specialty vodkas made from alternative ingredients.
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Small Producers
In the bustling wine and spirits markets small producers may find it can be hard to standout. We speak to IWSC group chief executive, Allen Gibbons, to discuss how small producers can enter a crowded market.
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Decadent Spirits
Whether you’re sipping on a luxury spirit or admiring a vintage whisky, brands need to be able to cater to a consumer-base that expects high quality. We speak to design agency Sedley Place to find out more.
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The English Wine Industry
On trade supplier Matthew Clark has seen sales of English wines increase by 53% in 2014. Inside Drinks talks to Julia Trustram Eve, marketing director at English Wine Producers to find out more.
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Modern Methods
Brown-Forman and ROK Stars have both introduced new alcoholic drinks to the market using targeted, sophisticated marketing techniques. Inside Drinks finds out who they’re targeting, how and why.
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Straight from the Source
Plants around the world have been providing locals with nutrients for years, and now they’re being used in products further afield. We ask why it’s taken so long and how they’re different to other, healthy drinks already on the market.
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A Different Taste
A new system called Versaperm is able to measure the permeability of each of the components separately or as a finished bottle, can or carton. Inside Drinks speaks to Chris Roberts, director at Versaperm, to find out more.
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The European Soft Drinks Industry
The European soft drinks sector and its value chain have a significant impact on Europe’s economy. UNESDA explores how the industry contributes to the European market.
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Next issue preview

Coconut and aloe vera water sales show no sign of slowing down with many of these beverages sourced straight from Thailand. We find out more about the powerhouse drinks by talking to the companies behind them.

In the next issue of Inside Drinks, we speak to the team behind Bundaberg Ginger Beer, find out more about the Ginteresting menu from Rocket restaurants, discover more about plant based tonics and take a look at the horchata industry.

Moreover, we learn more about rose petal liquer, discuss how Italian beer is crossing over into gelato, explore the world of hybrid juice flavours and profile the challenges for manufacturers that come with changing consumer behaviours.

The next issue will be out in November 2015.

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