The generative AI tool ChatGPT has been making waves. It’s (currently) free to use and accessible via any browser. If asked, it can generate results in multiple languages. It’s being used to write blog posts, college essays, spreadsheets, computer code,...
I’ve been curious about the growing popularity of quality teas worldwide, wondering if they signify an opportunity for kombucha brands to appeal to some of the same consumers. My review of The Republic of Tea noted the origins of this...
While France is stereotypically the land of black coffee and Gitaines, there are early indications tastes are changing. On a recent visit to La Rochelle, I was delighted to discover not one, but two shops selling premium teas. The French...
Yesterday’s post was a general overview of the Dunroe Instagram analytics tool that briefly mentioned ways it can be used to spot trends in the industry. Here’s a more detailed look. It’s valuable to spot recent trends to the extent...
Judith Evans reports in the Weekend Financial Times (subscription required) that drinks brands are looking “crack (the) code for growth in lockdown” by marketing “tempting wine, beer and spirit alternatives (to) defy sales gloom.” Booch News reported back in 2018...
Kombucha is a rising star in the beverage world, long used by ancient cultures as medicine with recognized health benefits. The contrast with popular sodas and soft drinks couldn’t be more stark. Health Benefits of Kombucha Although human studies are...
I recently interviewed Mannanova Solutions‘ founder and president Sébastien Bureau. He spent several years as VP of R&D for Rise Kombucha, the biggest Kombucha company in Canada, and played a critical role in its growth. He left in 2014 to...
The inaugural edition of SYMBIOSIS magazine came out earlier this month. SYMBIOSIS is the official Journal of Kombucha Brewers International — a trade publication for the industry. The first edition featured my report on Worldwide Kombucha Trends based on the...
As the kombucha category continues to expand worldwide, there are several “interesting” variations on the gold standard of authentic, unpasteurized, raw kombucha coming onto the market. In the absence of a Standard of Identity for the drink, vendors are free...
The online Craft Brewers Conference continued with a presentation by design and marketing experts CODO Design describing a scientific approach to packaging: Using Science to See What Packaging Works and How Your Brewery Can Sell More Beer. This 90-minute, 85-slide,...
