Beyond lemonade, peach and tomato juice sodas, the non-alcoholic beverage market has grown considerably in recent years. According to an IWSR study, it increased by 20% between 2017 and 2018 and by 30.5% between 2018 and 2019. The Businesscoot institute estimates that this market should continue to grow by around 10% each year until 2025.

Many bars and restaurants now offer mocktails (non-alcoholic cocktails). In addition, the number of Dry January fans increases every year. This development has led large groups to launch new alcohol-free products. Pernod Ricard offers, for example, Ceder’s, a non-alcoholic distilled drink which uses the codes of spirits and is available in several varieties. For their part, the French subsidiaries of Henkell Freixenet, such as Freixenet Gratien, have been marketing Festillant, a non-alcoholic drink, which regularly offers new flavors for 17 years.

Newcomers are also entering this market by offering daring products. Shogga, for example, offers products based on superfoods from organic farming (ginger, turmeric, Kampot pepper, lemon, etc.).

Guyome Simmonet, founder ofOptimae, has also identified this trend and created its own drinks from blends of plants evoking mythical destinations. These drinks are now available in delicatessens. Whether with or without alcohol, creativity is always required.

Cheers 🥂

Sources:
IWSR study – Desalcoolisation.com/blogs/post/how-alcohol-free-will-pierce-the-drinks-market;
Study on the market for non-alcoholic spirits in France (Businesscoot) – Businesscoot.com/fr/etude/le-marche-des-spiritueux-sans-alcool-france