Softly does it: how restaurants are improving their soft drinks

A new tax on sugar in beverages taking effect in the U.K. next April is prompting many local manufacturers to look at ways to reduce sugar in their products. These companies- mostly craft soda and soft drink makers, and the restaurants that serve their products will have to either change the ingredients in their products or increase prices. However the new tax isn’t the only reason these companies are reformulating- they are also following a trend of health-minded consumers preferring less sweet and more varied offerings. This means that many companies are looking into sweetening and boosting flavor with stevia, chicory root, cardamom, pimento berry and other exotic ingredients to keep up with changing consumer demand.

Key Takeaways:

• The Hackney restaurant is riding the trend of healthy drinks to stay ahead of the curve by using vinegar based drinks
• Sales for sugar free drinks are rising and new ginger based carbonated drinks are appealing to new consumers
• The restaurant bar scene is experimenting with new craft drinks that are healthier and carbonated by tonics

“The restaurant has built a cult following for so-called drinking vinegars made with organic apple cider vinegar, which has been rediscovered as a new wonder ingredient by the clean-eating generation.”

Read more: https://www.bighospitality.co.uk/Article/2017/09/25/How-restaurants-improving-soft-drinks