After Brown-Forman Snub, Sazerac In Talks With European Beverage Group

Sazerac is in talks to acquire German schnapps producer, Berentzen-Gruppe AG, according to a report from Bloomberg News. The move could extend an acquisition run that has added a UK vodka brand and a Kentucky distillery in the past three months alone.

Health Promises Fading, Agentic Appeal Rising in 2027 Trends Report

Consumers are starting to get fed up with being told what they need, rather than offered what they want, according to Tastewise’s 2027 Food and Beverage Forecast. The annual webinar claimed that the “Health Promise” made by food and beverage brands is fading from relevance and in some cases is becoming a turnoff.

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BevNET Live LA 2026: What Beverage Leaders Say They Value Most

For nearly 20 years, BevNET Live has served as the strategic checkpoint for the beverage industry, bringing together the people building brands, buying products, investing capital, expanding distribution, and shaping what comes next. This December 6-8 in Los Angeles, founders, operators, retailers, distributors, investors, and industry partners will come together again. More than 50% of attendees are top decision-makers, creating opportunities to compare strategies, challenge assumptions, and build relationships across the industry.

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BevNET's video content includes thousands of video interviews with leading industry experts and topics such as investing, e-commerce, branding, current events and more.

Taste Radio: From $2M To $24M In Three Years. Why Katie’s Is Thriving.

Katie’s, a chef-driven Italian CPG brand, has gone from $2 million in revenue to over $24 million in just three years and founder Katie Lee is still running the business like a restaurateur. She shares how she built a national brand with chainwide distribution at Target and Sprouts while staying fiercely committed to the food, culinary standards and restaurant experience that set Katie’s apart.

Review: PopSips Soars With Spiked Prebiotic Soda

PopSips is one of a handful of products that attempts to answer the question: What if we took the trend of prebiotic “better-for-you” sodas, and brought it into alcohol?