Fascinated by both food, science and the place where the two come together, Lola’s Local Food Lab owner Kim Shkapich produces a variety of creative spice rubs, cold-brew beverages and drinking vinegar.
As bitter as a drinking vinegar might sound, these "shrubs" are actually sweetened vinegar-based syrups that can be added to boost beverages and dressings. Experimental flavors like blueberry basil, golden beet and cucumber dill have a wide range of uses and can be added to everything from sparkling wine and carbonated water to salad dressings.
What makes the small-batch vinegar-based shrubs even more impressive is that the ingredients are grown and sourced locally. As Shkapich puts it, the unusual vinegar-based products "reflect the terroir of where they’re grown."
Why This Trend Is Growing
- Drinking Vinegar Syrups
- The trend of using vinegar-based syrups for cocktails and dressings creates an opportunity for companies to create unique flavor combinations.
- Local Sourcing
- The trend of locally sourcing ingredients for small-batch products offers an opportunity for businesses to capture consumers seeking sustainable and ethical food options.
- Experimenting with Flavors
- The trend of experimenting with unusual flavor combinations, such as blueberry basil and cucumber dill, provides an opportunity for businesses to differentiate themselves and appeal to consumers looking for adventurous food options.
Industries Being Reshaped
- Food and Beverage
- The food and beverage industry can incorporate vinegar-based syrups into their products to create unique flavor profiles and appeal to adventurous consumers.
- Sustainability
- The trend of locally sourcing ingredients provides an opportunity for companies to promote sustainability and create a niche for themselves in the market.
- Hospitality
- The hospitality industry can incorporate vinegar-based syrups into their cocktails and dressings to provide unique experiences for customers and differentiate themselves from competitors.
