At the Winter Fancy Food Show, Render introduced a line of savory vegetable drinks prepared with byproducts from pickle production. 'Bryner' features the pickle brine from a local pickle company and is available in varieties like Beet Horseradish, Smoky Tomato Chipotle and Carrot Aji Pepper.
This beverage line from Render was created as part of a collaboration with award-winning chef Nicolaus Balla, introducing a new concept that Render co-founder and CEO Dana Peck calls "chef-to-shelf."
At the same time emerging start-ups are basing their entire businesses off of using upcycled ingredients and industry byproducts that would otherwise be discarded, consumers are also becoming intrigued by a variety of brine-based products, which puts Render in a unique position with its all-new Bryner product range—especially since Bryner can be used for making cocktails.
What's Driving This Trend
- Upcycled Ingredients
- The use of upcycled ingredients and industry byproducts is a growing trend, creating opportunities for innovative businesses.
- Brine-based Products
- Consumer interest in brine-based products is increasing, providing opportunities for companies to develop unique offerings.
- Chef-to-shelf
- The concept of bringing chef-created products directly to consumers is gaining traction, opening up disruptive innovation opportunities.
Who This Affects Most
- Food and Beverage
- The food and beverage industry can explore the use of upcycled ingredients and brine-based products to create new food and drink offerings.
- Sustainable Manufacturing
- Sustainable manufacturing industries can focus on utilizing industry byproducts to reduce waste and create environmentally friendly products.
- Cocktail and Mixology
- The cocktail and mixology industry can leverage brine-based products like Bryner to create unique and innovative cocktail recipes.
