National Coffee Association Seeks 2019 Origin Charity of the Year
The National Coffee Association is taking applications for its 2019 NCA Origin Charity of the Year Award. Applications are due by Monday, December 10, 2018 with the winners to be announced on Friday, March 8, 2019 at the NCA 2019 Annual Convention, at The Westin Peachtree Plaza Hotel, Atlanta, Georgia.
The NCA Coffee Gives Back Program is designed to highlight charities dedicated to supporting coffee communities.
The program is comprised of two parts:
The NCA Coffee Gives Back Showcase highlights eligible coffee-related charitable organizations for their commitment to bettering the lives of producers, their families, and communities at origin by:
- Showcasing their organization’s work and accomplishments
- Raising the organization’s profile and public image
- Increasing awareness of their organization and brand
- Providing opportunities to attract donations
- Heightening their visibility by being associated with the industry’s leading trade organization
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The 2019 NCA Origin Charity of the Year Award will recognize a coffee-related charitable organization that has demonstrated strategic, innovative, and implementation excellence. It will be publicly presented at the NCA Annual Convention 2019.
Visit the NCA’s website to download rules for the award and application.
TÖST: Bubbly Without the Buzz
By Lorrie Baumann
TÖST is a beverage designed to impart many of the aspects of an alcoholic beverage but not have any alcohol for all of us looking to celebrate the everyday. “About 60 percent of the U.S. population either doesn’t drink or drinks less than one alcoholic beverage a week, yet the consumer wants something to drink that’s meaningful, that has a sophisticated taste,” says Brooks Addington, the Chief Executive Officer of TÖST Beverages. “There’s a large number of people out there who don’t want to drink but don’t have a lot of options to choose from. People are looking for something that’s meaningful, that has some sophistication and pairs well with food, but doesn’t have a lot of sugar in it…. We see that void in the market, and that’s what we’re going after.”
TÖST is dry and has some astringency – it has many of the benefits of a prosecco but none of the alcohol. “It’s accessible as a kind of non-alcoholic prosecco that you might have at home while you’re making dinner, and it’s fun,” Addington says. “Sparkling water is great, but sometimes you may want something more than that.”
Addington notes that sparkling water sales have grown greatly in the U.S. over the past five years, and the American market is registering strong interest in alternatives to traditional sodas.
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For those who do drink alcohol, TOST also makes a great mixer, Addington says. “Bourbon and TÖST is great,” he says. “Vodka and TÖST with a lime wedge is pretty special.”
TÖST has launched with one flavor, with additional flavors planned for release in the spring of 2019. “You’re going to see flavors that are in line with where we are today,” Addington says. “We’re not going to have super esoteric flavors – they’ll be refreshing and light, yet meaningful and sophisticated. I don’t see us as having a dozen flavors down the road – we’ll be very focused on ensuring that product #2 and product #3 are as good as product #1.”
TÖST is offered in 750 ml bottles that retail for $6.99, and the company just launched a 12-ounce bottle at this year’s Summer Fancy Food Show. The 12-ounce bottle retails for $2.49 and is offered as a 4-pack that retails for $9.95.
Sodas Worthy of a Celebration
By Lorrie Baumann
DRY Soda Company creates beautifully flavored, lightly-sweet sodas, made with just a handful of ingredients. Its cornerstone DRY Sparkling line features lightly sweetened craft sodas with culinary-inspired flavors especially designed to pair with food. The line comes from CEO and Founder Sharelle Klaus, who launched DRY Sparkling in 2005 with a Lavender soda that is today the only flavor from the original collection that’s still in production. It’s DRY Sparkling’s best seller. “We just had to change the way Americans were thinking about sodas,” Klaus said. “They could be elevated; they could be elegant. They could be an experience like having a nice glass of champagne.”
Over the years since the brand debuted, its distribution has grown, and DRY Sparkling has become known as an option for celebratory occasions that don’t include alcohol – so much so that DRY Sparkling is now offering, in addition to its full line of flavors in 12-ounce cans and bottles, seasonal flavors in 750mL bottles labeled with art that celebrates the season.
The seasonal flavors for the winter holiday season are Cranberry and Blood Orange. Watermelon and Pineapple are offered for the summer season. “We were looking at more refreshing flavors that would be fun to drink on a hot summer day or bring on a picnic,” Klaus said.
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Like the other flavors in the line, they’re flavorful but low in sugar, with about 60 percent less sugar than other sodas. Flavors include, in addition to the Lavender, Fuji Apple, Vanilla, Cucumber, Rainier Cherry, Watermelon, Blood Orange and Ginger. Watermelon is available in a 12-ounce bottle as well as the 750mL celebration battle. All of the flavors are natural.
DRY Soda Co. has also just introduced DRY Zero Sugar sodas, a new line that’s organic and sweetened with organic stevia leaf extract for a sugarless soda that contains no artificial sweeteners. DRY Zero Sugar is offered in four flavors – two with caffeine and two without. The two flavors that contain caffeine are Cola and Peach Tea, while Island Fruit and Mountain Berry contain no caffeine. “They’re a much bolder flavor, but still less sweet than regular diet soda,” Klaus said.
The entire DRY Soda Co. product range carries the Non-GMO Project’s verified seal, and they all work as cocktail mixers as well as ready-to-drink sodas. DRY Soda Co. encourages that with a cocktail generator on its website: the visitor to the website can choose a spirit and a DRY Sparkling flavor that’s on hand, and the website will offer a couple of different recipes. “Some we create ourselves, but a lot of them came from mixologists from around the country,” Klaus said.
