De La Calle recently dropped four new ready-to-drink Mexican tepaches, a fermented beverage that's typically made with the peel and the rind of pineapples, sweetened and seasoned, then served cold. The certified organic, low-sugar beverages are also low in calories yet full on flavor and benefits. The fermented probiotic beverages can now be found in fresh new flavors like Grapefruit Lime, Watermelon Jalapeno, Chandy and Cactus Prickly Pear.
These ready-to-drink fermented beverages are all about celebrating life and a mix of traditional and modern flavors. These drinks are not only a hydrating alternative to sugary sodas, they are also useful for supporting gut health and delivering potent antioxidants. Although enjoyable on their own, these drinks can also be paired with tequila to liven everyday celebrations.
What Makes This Trend Stand Out
- Fermented Beverages
- The rising popularity of fermented beverages provides an opportunity to retailers and beverage companies to innovate fermented beverage blends to cater to evolving consumer preferences and elevate the industry's offerings.
- Organic, Low-sugar Drinks
- The increased demand for healthier beverage options encourages beverage companies to manufacture organic, low-sugar drinks with less than 40 calories per bottle to cater to health-conscious customers.
- Non-alcoholic Cocktail Alternatives
- As consumers increasingly seek alternatives to sugary sodas and alcoholic beverages, beverage companies and mixologists can leverage the varieties of fermented beverages to create healthier, flavourful non-alcoholic cocktail alternatives.
Sectors Adopting This
- Beverage Industry
- The beverage industry can produce a range of healthy and flavorful beverages made from fermented ingredients to meet the evolving consumer demand for healthier, low-sugar alternatives.
- Retail Industry
- Retailers can capitalize on the popularity of fermented and probiotic drinks to create a dedicated section-in-store to market and cater to customers who seek healthier drinking options.
- Hospitality Industry
- Bars and restaurants can innovate their cocktail menus with non-alcoholic fermented drinks like tepaches as a healthier alternative that caters to their health-conscious customers with increasing drinking interest.
