Posted onAugust 23, 2013
New drinks review: fruit cordial gets the glamour treatment As this month’s review of innovative launches from the drinks industry reveals, gold flakes continue to be a source of inspiration for consumer goods manufacturers, with the launch of a “glamorous” fruit cordial in France. Meanwhile, the scientific approach to whisky making is being emphasized with a new range released in “laboratory” bottles.
New drinks review: fruit cordial gets the glamour treatment
As this month’s review of innovative launches from the drinks industry reveals, gold flakes continue to be a source of inspiration for consumer goods manufacturers, with the launch of a “glamorous” fruit cordial in France. Meanwhile, the scientific approach to whisky making is being emphasized with a new range released in “laboratory” bottles.
Valdonne Sirop a Idees Glam Berry Fruit Syrup – a fruit cordial with a blended pomegranate, raspberry, and blackcurrant flavor designed for use in cocktails – is a new launch from Teisseire in France. In a first for the category, the syrup also features gold flakes, which packaging text promises will help to “make your cocktails glisten.” Gold flakes and cocktails have been two prominent features of product innovation in recent times, as manufacturers look to inject a feeling of luxury and sophistication into their product lines, and so it was perhaps only a matter of time before the two trends were brought together in a product such as this.
Moving to premium whisky, and Germany has seen the launch of the Elements of Islay Whisky range. The range is available in unusual squat bottles that feature monochromatic labels, which together give the impression of “laboratory” beakers. The chemistry theme is continued through the 10 varieties – Lp1, Cl1, Ar1, Br1, Lg1, Pe1, Bn1, Bw1, Kh1, Ma1 – the names of which recall chemical element symbols and are designed to showcase the eight different distilleries of the Scottish isle of Islay. The range’s “scientific” branding is perhaps also a nod toward the molecular gastronomy movement, which has emerged as an important consumer trend, in line with the growth of experimentalism.
Next, in the beer category, Miller Coors is introducing Redd’s Apple Ale, a 5% abv “refreshingly crisp brew” that could help identify whether there is any middle ground between the beer and cider categories. The drink, which is new in the US, is promoted as “showcasing the natural flavor of apples” and as being “the perfect choice for the times when you want a refreshing and sweet alternative to your everyday beers.” With beer sales declining in some developed countries – and cider coincidentally increasing in popularity, especially among the younger end of the market – crossover products such as this could potentially help manufacturers to tempt lapsed beer drinkers back to the category.
Over in Japan, meanwhile, Suntory has launched its Suntory Boss Drive Shot Ready-To-Drink Coffee, which it claims contains a special formulation for drivers. The milk and sugar enriched coffee drink is said to contain 20% more caffeine than standard ready-to-drink coffee products and is described as being designed for people who use their vehicles on a daily basis. This is an interesting new niche for ready-to-drink coffee, albeit a potentially controversial one, with driver fatigue being increasingly highlighted as a contributory factor in road accidents.
Finally, Noem has launched its new Noem Mix Huettenzauber Yogurt Drink line, which is available in Austria and Germany. The line is inspired by alcoholic drinks that are traditionally served as “winter warmers”; the two flavors are Heisse Witwe, a hot plum liqueur drink flavored with cinnamon, and Lumumba, a hot chocolate drink with rum. The use of comforting winter flavors could prove a clever way of boosting the appeal of yogurt drinks at colder times of the year.