Fermented foods and low ABV drinks were two of the biggest food trends of the late 2010s. Kombucha, a drink made by fermenting tea and sugar with bacteria and yeast for about seven to 10 days, plays into both of those crazes. It's no secret that kombucha is already a hip beverage, but as summer 2020 approaches, can hard kombucha become the next spiked seltzer? [more...]

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06/22/2020
Webinar: Mainstream Flavor Trends Surfacing From COVID-19

As we enter a re-opening phase in the wake of COVID-19, we also enter a new...

04/09/2020
Webinar: Symrise North America’s Top Flavor Trends for 2020 and Beyond

Trends may be the single most important driver in the food and beverage industry...