The Future of Non-Alcoholic Drinks

I’ve been in the non-alc game since before it was cool, and sober for even longer (which definitely wasn’t...still isnt? I have no idea). Lately I’ve been thinking about where this space is heading. Here’s my take.

Provenance matters

Regionality and provenance are moving from nice-to-have to must-have. People want to know how drinks are made and where the ingredients come from. The Conscious Drink project with OzHarvest and Kakadu Kitchen is one example: rescued fruit, Indigenous botanicals, Indigenous suppliers. Too many brands just buy flavours from a big house with no acknowledgment of origin.

Phytonutrients over flavourings

Quality ingredients deliver more than taste. Local and foraged botanicals feel, and are, packed with phytonutrients. They aren’t stored, sprayed, or shipped halfway across the world. If that option is on the shelf, that’s what I’m picking.

Functionals with science

Flavour alone won’t cut it anymore. People want ingredients that actually support them: L-theanine, lion’s mane, Kakadu plum, CBD. The list keeps growing. Drinks with science-backed benefits are going to define the next wave of non-alc and functional beverages.

That’s my guess. What do you reckon the future of non-alc looks like?

Still not cool by the way. Not for lack of trying.

— Tim Triggs