Family-owned Bigelow Tea, known for bringing quality teas to market since 1945, is committed to fresh, creative and flavorful tea innovations.

They say good things come in threes. That certainly fits some of latest findings from Mintel Menu Insights, which finds some of the top restaurant beverage trends involve cold coffee drinks, floral flavors and mocktails.

PepsiCo's strong distribution capabilities, global reach, R&D, design and marketing expertise, combined with SodaStream's differentiated and unique product range will position SodaStream for further expansion and breakthrough innovation.

The Niagara grape is a white grape with a golden hue. It delivers a sophisticated flavor profile that is crisp, sweet, light and refreshing and its juice is a popular ingredient in the juices and soft beverages category. Now R&D specialists at Welch’s Global Ingredients Group have developed a de-characterized version of the juice that is perfect for fermentation and blending with wine made from more traditional wine grape varieties and even other fruits.

From coffee to "crafted" and floral to functional, this year's National Restaurant Association (NRA) Show featured a wide variety of foodservice beverage trends.

The Honey Beer Competition was judged by 20 certified judges from the Beer Judge Certification.

As a society, we are in the process of shifting towards less sweet, more fruit, vegetable and superfood-forward flavor profiles. Many brands have responded by offering better-for-you beverages, and in this article is a brief overview highlighting some beverage menus worth knowing about.

The brand will continue to operate independently with the same entrepreneurial spirit that has made it so successful under the leadership of co-founder and chairman Mike Repole and his BODYARMOR management team

Now, at-home cocktail creation is made even simpler with SMIRNOFF Moscow Mule. While the Original Moscow Mule cocktail was made with SMIRNOFF No. 21 Vodka, ginger beer and lime, cocktail makers everywhere can use the new ready-to-mix SMIRNOFF Moscow Mule variant to make an even easier version – just add ginger ale (or ginger beer).

On the heels of ready-to-drink (RTD) coffee and iced coffee growth, cold brew coffee has become commonplace across the foodservice spectrum, according to "Office Coffee Service in the U.S.: Market Trends and Opportunities, 3rd Edition," a report by market research firm Packaged Facts.