Best of Budapest & Hungary

Demand for non-alcoholic beverages is growing worldwide and it is becoming increasingly important for HoReCa operators to offer a premium non-alcoholic choice. Spájz, who alongside its award-winning syrups and RTD drinks, is also strengthening its portfolio with fruit purees focused on processing quality fruit, organised an expert networking event to present the latest trends and opportunities for bar managers and restaurateurs.

    The statement issued about the event highlights trends and growth figures in the non-alcoholic revolution.

    Dr. László Pálffy, head of Mobilkoktél and award-winning bartender, presented the trends in non-alcoholic beverages. The rise of non-alcoholic cocktails is not just a fashion trend - consumer habits are changing significantly:

• Generation Z is becoming increasingly conscious of avoiding alcohol: 63% of 18-26 year olds in Japan, 54% in the US and 44% in Canada have not consumed alcohol in the last six months.
• The non-alcoholic beverage market is growing rapidly: sales of non-alcoholic spirits are up 15%, non-alcoholic beers 6% and non-alcoholic wines 7%.
• Non-alcoholic beverages are forecast to account for nearly 4% of total alcoholic beverage sales in the world's top ten markets by 2027, at nearly USD 16 billion.

    (source: IWSR - International Wine and Spirits Record, The global leader in data, analytics and insights for the beverage alcohol industry)

    "I'm pleased to see that the choice of non-alcoholic beverages is moving beyond the 'free water, lemonade' concepts in this country: more and more people are daring to use exciting ingredients. We can find premium fruit purees, probiotic drinks, non-alcoholic cocktails, different textures and coffee and tea-based refreshments," Dr. László Pálffy said.

    According to the statement, Spájz is committed as a professional partner to support the HoReCa sector in adapting to non-alcoholic trends. "Spájz is more than just a syrup. We offer premium, fruit-based ingredients that support restaurants in developing creative, non-alcoholic beverage offerings. The non-alcoholic revolution is not only a trend, but also a business opportunity for the sector, attracting new audiences and offering a premium experience." the Managing Owner of Spájz, Áron Bálint poinzed out.

    New business opportunities in hospitality

    Non-alcoholic cocktails are gaining ground worldwide, and several bars are now operating exclusively with a non-alcoholic concept. Some examples:

• Sans Bar (Austin, Texas) - the first alcohol-free bar in North America since 2017.
• Listen Bar (New York City) - alcohol-free cocktail catering and workshops.
• Club Soda (London) - specialist non-alcoholic drinks advice, event management and community.

    Spájz aims to support local restaurants in adapting to new consumer demands. The networking event provided an insight into the world of non-alcoholic innovation, showcasing the latest technologies and ingredients that can give the HoReCa sector a competitive edge, the statement concludes.