Global market review of functional soft drinks ... - Just-Drinks

More documents

Recommendations

Info

Page 88 Chapter 8 Root-based spirits Chapter 8 Root-based spirits Bitters Definition Bitters are spirits flavoured with bark, roots and herbs. The tastes range from bitter to sweet. The combination of these two seemingly contradictory tastes accounts for much of bitters’ consumer appeal. The two most common ingredients are bitter orange peel and cinchona. Angostura bark, cascarilla, cassia, gentian, orange peel and quinine are also commonly used. Bitters comm only have an alcoholic strength of xx%, because the y are usuall y consumed in small quantities. Bitters may be used either as flavouring for mixed drinks, or may be taken as aperitifs, liqueurs or – most commonly – digestives. They are also consumed as shots, particularly popular brands like Jägermeister. Some companies claim their products have medicinal qualities. Industry structure The top ten bitters producers include four multinational groups. The bitters market is otherwise dominated by medium-sized companies, often family controlled, and these are necessarily prudent about investing heavily to create new markets. Four of the top ten companies have scarcely moved outside their country of origin: indeed xx of the top xx are basic all y one -m ark et national successes, hardly selling outside their own country. The smaller companies are basically ‘own country’ operators – except Angostura, which sells mostly in Australia, UK and the US. The bitters sector can show great dynamism, but the overall impression would be that most multinational planning groups largely ignore the sector, despite the extraordinary success of Jägermeister in the US. Pernod Ricard has enjoyed some success with its Ramazzotti brand, but this is seen as largely a regional European brand. In Germ any, the top five brands m ak e up xx % of the m ark et in 2008 (Jägerm eister xxxx%, Ram azzotti xxxx%, W ilthener Gebirgsk räuter xxxx%, Kuemm erling xxx%, Flaem inger Jagd xxx%). © 2009 All content copyright Aroq Ltd and The IWSR. All rights reserved.
Page 99 Chapter 9 Rice-based spirits Chapter 9 Rice-based spirits Note: Brand sales are not currently available with 2007 data. Leading brands are Hakutsaru (c.xm cases); Gekk eik an (c.xxxm cases); Ozeki (xxxm cases), Nihon Sakari (xxxm) and Baek wha Sobok (xxxm). All are Japanese except Baekwha Sobok. Sake Product description and history Sake has played a central role in Japanese life and culture for the last 2,000 years. Made primarily from rice, sake is a fermented beverage brewed using a microorganism called koji and yeast. It has an alcohol content from xx% to xx% abv. The quality of water used in brewing is essential. The rice varieties used in sake are the large-grain, soft varieties with a low protein content: Yamadanishiki rice is the most popular sake rice. The Japanese Government has created different sake denominations for different types of sake: Ginjoshu, Junmaishu, Honjozoshu and Futsushu. By brewing method, sake is classified as: Namazake, Genshu, Koshu, Taruzake, Nigorizake and sparkling sake. Industry structure There are around xxxxx Sake breweries scattered through Japan, from Okinawa to Hokkaido. Multinational involvement is non-existent. Domestic market trends Sake has been declining in Japan because of its ageing image. Sake used to be drunk at all celebratory occasions such as festivals, building completions, births, coming of age, annual events, etc. Diet and lifestyles have changed and youth has been switching to a much wider array of drinks. © 2009 All content copyright Aroq Ltd and The IWSR. All rights reserved.
Page 1 and 2: Global market review of speciality
Page 3 and 4: Page ii Single-user licence edition
Page 5 and 6: Page iv Table of contents Table of
Page 7 and 8: Page vi Table of contents Consumpti
Page 9 and 10: Page viii List of tables List of ta
Page 11 and 12: Page x List of tables Table 33: Soc
Page 13 and 14: Page 1 Chapter 1 Market overview Ch
Page 15 and 16: Page 36 Chapter 3 Cane-based spirit
Page 17 and 18: Page 67 Chapter 5 Fruit-based spiri
Page 19: Page 83 Chapter 7 Juniper-based spi
Page 23 and 24: Page 118 Chapter 11 Cactus/agave-ba

Global market review of functional soft drinks ... - Just-Drinks

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?