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Good Libations

Tags: Drink Trends, Beer Source: Newsreview

Will new yeast take strain off hops production?

As much as some foodies like to bash truffle oil, the stuff comes respectably close to mimicking the real thing. It is made using a compound that…
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Good Libations

Tags: Beer, Cocktails, Drink Trends, Wine Source: The Kitchn

The Top Wedding Trends for 2018 Include Wine Slushies

Move over, mashed potato bar and cake pops! There are new delicious catering trends in the wedding world to sink your teeth into (think: wine…
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Good Libations

Tags: Mixology, Cocktails, Drink Trends Source: Eater

Why American Bartenders Are Embracing Japanese Cocktails

With seasonal produce, impossibly clear hand-chipped ice, and precise yet fluid movements, bartenders in Japan elevate the act of building a cocktail…
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Good Libations

Tags: Mixology, Drink Trends Source: Austin Chronicle

Egg White Alternatives for Bartenders and Bakers

Jessica Sanders has given up egg whites. In her shaken cocktails calling for a frothy head, that is. The owner of Drink.Well decided to switch to…
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Good Libations

Tags: Flavor Trends, Drink Trends, Sugar Reduction Source: Foodbusinessnews

Bringing beverage innovation to food service

Consumers are seeking unique beverage experiences, and operators are responding. [more...]
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Good Libations

Tags: Consumer Health, Drink Trends, Flavor Trends Source: Food fibers

Tea, juice & functional beverages lead the way for ginger's charge

"Ginger is a versatile flavor that works in products from nearly any category like soda, coffee, tea, juice, enhanced water, and functional beverages.…
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Good Libations

Tags: Cocktails, Mixology, Drink Trends Source: Symrise

Interview With Mixologist, Joaquín Simó, Pouring Ribbons, NYC

Listening to Joaquín Simó, it’s easy to be charmed by the poetic way he speaks about the cocktails at Pouring Ribbons NYC. Ever articulate, this…
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Good Libations

Tags: Carbonated Soft Drinks, Drink Trends Source: Nutraingredients-usa

New whey isolate pioneers protein's appearance in clear, carbonated beverages

Protein can be associated with a variety of mouthfeel attributes. Creamy on the good side; chalky on the unpleasant end of the range. In beverages it…
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