Dry January : Innovative beverages & By-Products

On the occasion of Dry January 2025, let’s dive into the innovative world of co-product-based soft drinks. This emerging trend is revolutionizing the beverage market, combining sustainability and taste creativity. The valorization of plant co-products in the non-alcoholic beverage industry represents an opportunity to reduce food waste while creating unique and tasty products.
The booming soft drinks market
The soft drinks market is growing exponentially, driven by changing consumer habits and growing interest in natural, healthy alternatives.
Key market figures for 2025
- Consumption of low-alcohol and non-alcoholic beverages has increased by 21% since 2022, and this trend is set to continue until 2026 (Source: IWSR Drinks Market Analysis) ;
- By 2025, the global market for non-alcoholic beverages is estimated at $1,250 billion (Source: Allied Market Research);
- In France, 57% of consumers say they are reducing their alcohol consumption, and 42% of 18-34 year-olds are looking for beverages with little or no alcohol (Source: Observatoire Dumas study).
This growth is largely driven by premium beverages based on natural ingredients and food co-products, which meet expectations in terms of sustainability and health.
Co-product integration: innovation for taste and the environment
Co-product-based beverages are not only an eco-responsible trend, they also offer unique aromatic complexity and nutritional richness.
What co-products can be used in beverages ?
The agri-food industry generates over 12 million tonnes of residual dry matter per year in France (Source Natexbio), offering immense potential for valorization.
- Brewers’ grains: rich in fiber and protein, they are used to ferment non-alcoholic malt beverages ;
- Cocoa shells: infused, they add natural chocolate flavors to teas and herbal teas ;
- Fruit pits and pulps (apples, cherries, peaches): used for fruit waters, kombuchas and fermented sodas ;
- Coffee grounds: give roasted notes to energy drinks ;
- Grape residues and vinification: used to create alcohol-free drinks with complex tannins, inspired by dealcoholized wines.
How do you turn a by-product into a tasty beverage ?
Converting by-products into beverage ingredients involves a number of steps :
- Careful selection of co-products (fruit pulp, brewers’ grains, etc.) ;
- Extraction of flavors and nutrients (infusion, maceration, fermentation or cold distillation) ;
- Processing to filter out impurities and stabilize compounds (to guarantee a pleasant texture and optimal preservation without chemical additives) ;
- Integration into beverage formulation (taste balancing to sublimate flavors).
This approach not only reduces food waste, but also adds original flavor notes to beverages.
Examples of product innovations
- Avallen : this brand uses apple by-products from the cider industry to create alcohol-free alternatives to calvados ;
- Le Petit Béret : this French brand offers alcohol-free wines made from co-products of the wine industry ;
- JNPR : specializing in alcohol-free spirits, JNPR incorporates botanical co-products into its recipes.
Future prospects
The future looks bright for co-product-based soft drinks. Adding value to co-products, which account for 40% of harvested volumes but only 26% of sales generated, will be crucial to the sector’s competitiveness (Source : French Ministry of Agriculture). By 2035, the volume of co-products available is set to almost double, opening up immense opportunities for innovation in the soft drinks sector.
This trend not only meets consumer expectations in terms of health and sustainability, but also paves the way for exciting new taste experiences. For market players, integrating co-products into their soft drinks ranges represents a unique opportunity to stand out from the crowd and contribute to a more sustainable future.
Would you like to find out more about adding value to co-products in the food industry ? Discover Upcyclink’s innovative solutions for turning by-products into valuable ingredients !