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Booze Without Alcohol, Coffee Without Beans, Whisky Without Ageing: Next-Gen Synthetic Beverages

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  • 16 Pages
  • July 2020
  • Region: Global
  • Euromonitor International
  • ID: 5135414
A new crop of synthetic beverages is seeking to disrupt many traditional drinks categories. This includes synthetic alcoholic substitutes aimed at mindful drinking occasions, sustainable products aimed at winning over green consumers, and even lab-aged whiskies trying to bring down the price point of luxury spirits. Before they can go mainstream, though, they must overcome numerous challenges, including regulatory hurdles and the growing consumer preference for natural products.

The publisher's Booze Without Alcohol, Coffee Without Beans, Whisky Without Ageing: Next-Gen Synthetic Beverages global briefing offers an insight into to the size and shape of the Hot Drinks market, highlights buzz topics, emerging geographies, categories and trends as well as pressing industry issues and white spaces. It identifies the leading companies and brands, offers strategic analysis of key factors influencing the market - be they new product developments, packaging innovations, economic/lifestyle influences, distribution or pricing issues. Forecasts illustrate how the market is set to change and criteria for success. The analysis can focus on both retail and foodservice.

Data coverage: market sizes (historic and forecasts), company shares, brand shares and distribution data.

Why buy this report?
  • Get a detailed picture of the Hot Drinks market;
  • Pinpoint growth sectors and identify factors driving change;
  • Understand the competitive environment, the market’s major players and leading brands;
  • Use five-year forecasts to assess how the market is predicted to develop.

Table of Contents

  • Key findings
  • Synthetic beverages are made with a variety of purposes in mind
  • Plant-based meat is the guiding light for many synthetic beverages
  • The consumer desire for natural is a serious but surmountable hurdle
  • Younger generations are less concerned about “unnatural” foods
  • Vodka from the air and the sustainability of spirits production
  • Coffee without the coffee plant
  • Alcarelle: an existential threat to the alcoholic drinks industry?
  • Euphorics: an alternative path to alcohol substitution
  • How large is the alcohol substitution market?
  • Turning years into hours: artificially ageing whiskey
  • Many premium categories will be protected by their stories
  • Regulatory pushback to defend the status quo is inevitable
  • COVID-19 will slow the development of these beverages but not stop it
  • Conclusions: the future of synthetic beverages