Today, Australian’s are consuming less alcohol than they have in the last 50 years. Since 2008, we’ve been drinking less and less, according to the latest report by the Australian Bureau of Statistics.
What’s caused the shift? A survey by the ABC reported reasons including; it’s expensive, there’s generally a greater focus on health and the desire to reduce hangovers, just to name a few.
As a result, the demand for interesting, tasty and more complex non-alcoholic options are rising. No and lo-alcoholic drinks are being taken seriously, proving to people that you don’t have to compromise on flavour or ceremony to make a great drink. There’s been a huge shift in perception, as consumer palates become more refined, expecting less sweet yet challenging flavours.
Year on year, participation in Dry January, Feb Fast, Dry July, Sober September, and Oct-Sober continues to grow. There’s less and less stigma around non-drinking, with it expected to become the norm in the future. This presents really exciting opportunities in this space.
Alcohol-free bars are popping up left, right and centre, alongside non-alcoholic product alternatives. Take Seedlip, the world’s first non-alcoholic spirit, changing the game in the industry. When it comes to this space, bartenders can be playful and have full creativity in a newly emerging space where there are no rules or guidelines.
At CAPI we recognise how our wide range of flavours can be used to add complexity and flavour to mocktails. Using only natural ingredients, our products hero ingredients that are of the highest quality we can find. Whether it’s a lo-alc spritz, a mixed drink with Seedlip, or something more complex, flavour doesn’t have to be compromised. Check out some of our favourite non-alc recipes here.