Topo Chico, a sparkling water recognized for its straightforwardness, is taking an innovative approach with its bubbly offerings. Owned by the beverage giant Coca-Cola, it is launching Topo Chico Twist of Tangerine. This new addition joins Topo Chico’s Twist lineup, which already includes Twist of Lime and Twist of Grapefruit. Currently, it is available at Sprouts Farmers Markets and is set to debut this spring at Whole Foods. Coca-Cola acquired Topo Chico for $220 million in 2017, and the brand has been gradually expanding its product range while the company aims to streamline its portfolio by eliminating around 200 brands globally. Coca-Cola’s CEO, James Quincey, has described Topo Chico as one of the “rising stars” the company intends to promote.
According to a report from Grand View Research, the global sparkling water market was valued at approximately $27.59 billion in 2020 and is projected to grow at a compound annual growth rate of 11.8% from 2020 to 2027, potentially reaching $59.67 billion in sales by 2027. The sector has seen a surge in competitors as consumers shift towards healthier options with little or no sugar, prompting soda brands to diversify their offerings in response to declining sales of traditional beverages. PepsiCo launched Bubly and acquired SodaStream for $3.2 billion in 2018. In addition to Topo Chico, Coca-Cola introduced a new sparkling water brand called Aha in March 2020, marking its first major brand launch since 2006. Beverage competitor Keurig Dr Pepper also acquired sparkling water brand Limitless last year.
Several other producers of sparkling water have experienced significant sales growth, including Spindrift, which infuses its sparkling water with real fruit juice. Topo Chico, which has been sourced from Cerro del Topo Chico in northern Mexico since 1895, fits perfectly into this category with its blend of sparkling water and fruit juice.
Meanwhile, Tillamook is reviving nostalgia with its latest cheese offerings. The century-old cheesemaker introduces two new cheeses each year, celebrating the third and tenth anniversaries of specific varieties. This year, they are featuring vintage cheeses from 2011 and 2018. The 2011 reserve boasts “sweet fruity notes of apple, honey, and pineapple,” while the 2018 selection is characterized by a “bold, nutty cheddar nose combined with flavors of sweet malt and barley, balanced with grassy notes of leek.”
Tillamook leverages its heritage as a local, artisanal brand to differentiate itself in the dairy aisle, even as consumers increasingly gravitate towards plant-based alternatives. The company adheres to the “Tillamook Way,” which emphasizes commitment to land, animals, and communities. Recently, Tillamook became a certified B Corp, demonstrating its dedication to social and environmental accountability.
Despite its long history, Tillamook remains agile and responsive to market trends. Even during pandemic-related supply chain disruptions, the brand acted swiftly to ensure its products remained available in grocery stores. Additionally, the Tillamook County Creamery Association co-op is celebrating its 114-year anniversary by offering 40-pound “Mother Loaf” blocks of cheddar cheese through its new direct-to-consumer platform, positioning it as a unique gift option for consumers.
While Tillamook has yet to venture into the plant-based market, it has maintained that tradition can effectively meet consumer needs.
In another development, chickpeas have evolved from being merely a side dish or hummus ingredient to a versatile food item featured in pasta, pizza, snacks, plant-based milk, and even ice cream. SweetPea, a non-dairy frozen dessert created by a family with a history in the frozen treat industry, caters to those with lactose intolerance. Co-founder Heather Romens noted that she had never been able to enjoy ice cream until now. SweetPea offers nine diverse flavors sold by the pint, including Mango Tango (with peach), Cookies n’ Cream, and Salted Caramel Sweet Talkin’ Pralines.
The non-dairy ice cream market has become increasingly crowded, moving beyond the fruit sorbets that once dominated the field. According to Mintel statistics reported by The Vegconomist, vegan ice cream sales more than doubled between 2015 and 2020, and Global Market Insights projects that the global dairy-free ice cream market will reach $1 billion by 2026.
SweetPea’s appeal extends beyond those who are lactose intolerant; it also boasts solid nutritional credentials. The brand claims that SweetPea has half the fat and calories of traditional ice cream while being a good source of dietary fiber, magnesium, iron, folate, and vitamins due to its chickpea base. As consumers increasingly seek non-dairy options to avoid allergens or for climate-friendly choices, the question remains whether they will prioritize the health benefits of SweetPea. While some individuals may simply desire a creamy non-dairy ice cream experience, the nutritional aspects are likely to attract health-conscious consumers. For instance, the low-calorie, high-protein Halo Top brand surged to the forefront of pint sales in 2017 due to its strong health appeal. Although Halo Top’s sales have since declined, the demand for better-for-you ice cream continues to thrive in the freezer aisle.
— Christopher Doering, Barbara Smith, and Samantha Oller