G.O.A.T. Fuel is a family-operated business co-founded by Rice, who serves as Executive Chairman. The drink is uniquely powered by cordyceps mushrooms, which provide athletes and beverage enthusiasts alike with increased oxygen performance and a clean boost of energy. Bolstered by natural caffeine and green tea to propel consumers, as well as BCAAs and 10 essential vitamins to improve recovery, the beverage features zero sugar and zero preservatives. The end result is sustained energy enjoyed by hip-hop mogul Snoop Dogg, NFL Legend Deion Sanders, NBA rising star Tyler Herro, and many more.

“GNC is one of the world’s leading brands in sports nutrition (or health and fitness) which makes them the perfect partner for G.O.A.T Fuel,” Rice said. “I’m very passionate about what I put into my body and share the same core values and beliefs as GNC to inspire others to Live Well by consuming health-forward products like G.O.A.T Fuel. We can’t wait to bring G.O.A.T Fuel to the world and motivate our community to become the greatest of all time.”

It hits shelves this week at GNC, a Pittsburgh, Pennsylvania-based American company selling health and nutrition-related products since 1935. It has grown to encompass nearly 2,500 stores, and serves as a revered resource for athletes and health enthusiasts throughout the country.

“GNC is thrilled to partner with Jerry Rice and the G.O.A.T. Fuel team to provide our consumers with the clean boost of energy they need to reach peak performance and work towards their wellness goals. For us, it’s not just about the results of a product, it’s also about what’s inside – and we’re confident through G.O.A.T. Fuel’s unique, healthy ingredients that we’re delivering the highest standards of quality and efficacy to our consumers. G.O.A.T. Fuel aligns with our commitment to help our local communities and help people around the world Live Well,” said Josh Burris, President, GNC.

Source: G.O.A.T. Fuel

Present-day the company is generating revenue with impressive year-over-year sales growth thanks to their retail presence in Whole Foods, Natural Grocers, Kroger, Sprouts and Harris Teeter among other food and beverage retailers as well as a robust e-commerce operation shipping products directly to customers coast to coast.

Looking ahead, a study published by Market Study Report, LLC, the global Kombucha market size alone is expected to gain market growth in the forecast period of 2020 to 2025 and is expected to reach nearly $5 Billion by 2025 compared to just over $1 billion this year.  To capitalize on this upward trend, Kombucha Town plans to expand its product offerings to include a line of alcoholic products, a youth-oriented line of kombucha, performance-enhancing recovery drinks, and much more.

As an innovator in the rapidly growing functional beverage industry, Kombucha Town has positioned itself for continued growth. Their Live Seltzer not only combines two of the strongest emerging trends in the industry, seltzer products and probiotics, but it’s also affordable for the average consumer. Live seltzer is the first-ever probiotic seltzer water on the market with Zero Sugar, 1-2 calories per can and all-natural ingredients.

Kombucha Town is also on an environmental mission; all their products are Non-GMO, organic, fair trade and is a partner of “1% for the planet”. They also plant a tree for every case sold online to help restore forests and priceless animal habitats.

Thanks to equity crowdfunding anyone can be an investor in this exciting beverage producer.  Everyone is invited to look over the offer on StartEngine and consider making an investment.

Source: The Kombucha Town

A captain on the San Francisco World Spirits Competition and former lead American whiskey critic for Whisky Advocate, Minnick, a Wall Street Journal-bestselling author, tasted more than 600 whiskeys throughout the Pandemic. Throughout the year, Minnick tasted before live audiences amongst the various platforms. Minnick’s American Whiskey of the Year was taped live for YouTube and will later appear on Amazon Prime.

In a blind tasting, Minnick selected Pappy Van Winkle 15 year over categorical winners Sazerac 18-year-old rye whiskey (Best Rye), Barrell Bourbon Batch 26 (Best Blend of Straights), Journeyman’s Corsets, Buggy & Whips (Best Wheat Whiskey), Four Gate Batch 6 (Best Barrel Finish), MB Roland Corn Whiskey (Best Corn Whiskey), Slipknot’s No. 9 (Best Celebrity Whiskey), and St. George Spirits American Single Malt (Best American Single Malt).

However, Minnick notes a big winner was the sixth place finisher in the bourbon taste off: Spirits of French Lick’s Lee Sinclair Bottled in Bond.

“The truth is, 95% of the best American whiskey comes out of Kentucky and Tennessee,” Minnick says. “And if a small craft distiller in French Lick, Indiana, can out taste the likes of Knob Creek 15 year old, that shows the future of bourbon is bright.”

The winner Pappy Van Winkle 15 year certainly does not need another award, but Minnick notes it’s highly allocated for a reason. “When I tasted this blind, I was wowed,” he said. “The whiskey doesn’t lie, and that 15 year old bourbon is truly great and deserves this accolade.”

Best American Whiskey: Pappy Van Winkle 15 year old (Frankfort, Kentucky)

Bourbon Rankings:

1. Pappy Van Winkle 15 year old, 2020
2. William LaRue Weller, Buffalo Trace Antique Collection, 2020 (Frankfort, Kentucky)
3. Four Roses Limited Edition Small Batch, 2020 (Lawrenceburg, Kentucky)
4. Bardstown Bourbon Company Discovery Series #2 (Bardstown, Kentucky)
5. Booker’s 2020-2 (Clermont, Kentucky)
6. Spirits of French Lick Lee Sinclair (French Lick, Indiana)

Best Barrel Finish: Four Gate Batch 6

Best Blend of Straights: Barrell Bourbon Batch 26 (Louisville, Kentucky)

Best Celebrity Whiskey: Slipknot No. 9 Reserve Iowa Whiskey (Swisher, Iowa)

Best Rye Whiskey: Sazerac 18 year old, Buffalo Trace Antique Collection, 2020 (Frankfort, Kentucky)

Best Corn Whiskey: MB Roland (Pembroke, Kentucky)

Best Wheat Whiskey: Journeyman Corsets, Whips & Whiskey, Batch 10 (Three Oaks, Michigan)

Best American Single Malt: St. George Spirits American Single Malt Lot 20 (Alameda, California)

Source: Minnick Media

Boost Coffee blend is made using the Laird Superfood Medium Roast coffee beans, functional mushroom extracts from Red Reishi and Maitake, Olive Leaf extract, and Agaricus mushroom powder. Each 12 oz serving has 15% of your daily Vitamin D needs when prepared using a wire filter.

This new blend of coffee made with nourishing, functional, and plant-based ingredients is available for pre-order now. As one of the first food and beverage companies to venture into the functional coffee space, Laird Superfood is ushering in the next wave for the coffee industry and setting the precedent for the future functionality of coffee.

Laird Superfood Boost Coffee ingredients:

• Organic Ground Medium Roast Coffee
• Olive Leaf Powder
• Organic Red Reishi Mushroom Extract
• Organic Maitake Mushroom Extract
• Organic Agaricus Mushroom Vitamin D Extract

With this launch, Laird Superfood introduces the first truly functional coffee that is as delicious as it is fueling. Each 12 oz. serving of Boost Coffee has 15% of an individual’s daily amount of Vitamin D when brewed according to directions. Upgraded to help consumers harness the benefits of thoughtful, functional ingredients and superfoods, Boost Coffee enhances the overall fueling experience.

“It has been a long-time goal to bring the first functional coffee blend to the superfood industry,” said Laird Hamilton, co-founder of Laird Superfood. “We believe that this new blend will radically change how we consume coffee. Once our customers experience the lasting benefits of the Boost Blend, they won’t want to return to a normal cup of coffee again.”

“In an effort to provide delicious, innovative products with functional benefits, we take normal, everyday rituals, such as your morning cup of coffee, to the next level,” said Sandy Egge, Director of Research & Development. “A morning cup can now deliver 15% of your daily value for Vitamin D, plus functional organic ingredients including Red Reishi, Maitake and Olive Leaf.”

In addition to the launch of Boost Coffee, Laird Superfood is launching three new items this month alone. The brand most recently introduced ACTIVATE Prebiotic Daily Greens supplements that are packed with superfood fruits and vegetables that nourish the gut microbiome.* Later this month, Laird Superfood is set to unveil Harvest Dates – a new plant-powered snack that provides a good source of fiber and can be added into smoothies and used for baking, as well as a limited-edition holiday coffee, Wonderful Winter Blend, that perfectly captures the delicious flavors of the season.

“This month we have launched four products that are meant to fuel every aspect of your day,” said Gabby Reece, Chief Brand Ambassador for Laird Superfood. “Whether looking to amplify your coffee, find a nourishing snack, or find balance internally, we want each item to be equally functional and easy to incorporate into a daily routine.”

Source: Laird Superfood

Back to the Backyard

In times of crisis, consumers often look to spirits for comfort. Though the “tried and true” brands belonging to the largest producers have been getting most of the love lately, craft distilleries shouldn’t be counted out just yet. With strong connections to their communities, smaller producers will find success in the New Year by utilizing hyperlocal approaches that spotlight regional expressions.

“It’s something we say all the time in our classes: ‘own your own backyard,’” says Moonshine University’s Director of Spirits Education, Colin Blake. “That’s still the best move for craft distillers. Forget about expansion plans for now— focus on serving your community.”

Craft American whiskey provides a window into how brands are already using local appeal to create success. In Texas, for example, craft distilleries are making whiskey and bourbon with an authentically Texan flair. Dark and bold, these spirits are products of the unique environment in which they are produced. As experimentation across the United States continues, we anticipate more regionally distinctive spirits to crop up in 2021 with craft producers leading the fray.

The Premium Experience

After a year of difficulties and robbed experiences, consumers are more likely than ever to indulge in premium spirits. The premiumization trend that has been seen in many categories over the past few years got a strong boost in 2020 that we expect to continue into 2021 as consumers seek authentic, elevated experiences from the comforts of home.

“Sipping tequilas and mezcals will offer adventurous new taste experiences, while high-end gin and rums will be crucial for re-creating sophisticated bar-and-restaurant-worthy cocktails,” says Blake.

In 2021, consumers will also trend beyond small batch or single barrel releases and begin to take up more interest in experimental expressions of premium positioned products— think “grain-to-glass,” creative secondary maturations, innovative mash bills, unique blends, and the like.

At-Home, But With A Hospitality Appeal

With COVID-related limitations restricting the number of visitors to distilleries, bars, and restaurants, the industry has had to discover new ways to reach consumers— but with change comes fresh opportunities.

“Now we’re almost a year into life under a pandemic, and consumer behavior has shifted,” says Kevin Hall, Corporate Development, Moonshine University. “Habits formed under this shared ‘new normal’ have been cemented. Consumers now expect their favorite businesses to offer curbside and delivery options— including distilleries.”

In many states, regulations have been relaxed to allow for formats friendly to current circumstances, but the permanency of these allowances is a matter of state and local governments— either way, our experts anticipate the trend will at least continue into 2021. In the meantime, distilleries are encouraged to be attentive to hospitality, even as their customers enjoy spirits at home.

“Distilleries need to be just as creative with contact-free delivery and to-go cocktails as they are with nurturing relationships between consumers and their brand,” says Blake. “That authentic appeal to hospitality is so important for the longevity of that relationship.”

Of course, if 2020 has taught us anything it’s that no one has a crystal ball. Whatever the rest of this year brings, the educators at Moonshine University will be standing by to help train and prepare spirits businesses for the future.

Source: Moonshine University

Born out of the desire to rethink what it means to “have a drink”, Optimist Botanicals is the first collection of distilled botanical spirits made without alcohol, sugar, additives or artificial preservatives – the first and only completely clean NoLo beverage collection that satisfies the demand of the growing ‘ Mindful Drinking’ movement. Originally created in LA with a master distiller, using a complex blend of meticulously sourced and carefully distilled ingredients, Optimist Botanicals are entirely free of alcohol, sugar, sodium, carbs, calories, additives, and artificial preservatives, allowing ‘sober curious’ gourmands and health-conscious consumers to enjoy a delicious craft spirit without compromising their mental or physical wellbeing.

Optimist Drinks’ first offering is Optimist Botanicals, signature distilled non-alcoholic botanical spirits that come in three elegant blends, BRIGHT, FRESH, and SMOKEY. A liquid love letter to Los Angeles, each unique flavor takes consumers on a sensory journey to salt-sprayed coastlines ( BRIGHT ), verdant canyons ( FRESH ) and arid desert ( SMOKEY ), inspired by the diverse cultures, landscapes and mindsets of LA.

Optimist Drinks’ Co-Founders, husband and wife Tommy and Lisa Farr Johnstone, realized that despite the popularity of the increasingly crowded NoLo (No and Low) alc drinks space, a crafted, complex importantly clean offering was missing. The original recipes were developed with a master distiller in Downtown Los Angeles.

The three (3) distinct blends each combine 10-15 unique botanical distillates, employing a range of extraction methods – steam, vacuum, and CO2 extraction, some you’d expect from a high-end craft spirit, but others more commonly used in perfume making or the cannabis industry. This ensures they use the truest ‘essence’ or ‘spirit’ of every botanical. The ingredients are meticulously sourced from all over the world, keeping sustainable farming and supply practices in mind.

BRIGHT is inspired by Venice Beach with notes of citrus, sherbert and salty sunshine featuring Lemon, Jasmine, Green Mandarin, Lavender, Turmeric, Cornmint, Orange, Tangerine, Fennel, Myrrh and Cinnamon Leaf.

FRESH takes its cue from the verdant Topanga canyons after a late spring rain with notes of wild herbs, wet leaves and earthy pine from Juniper Berries, Cilantro, Lime Peel, Fennel, Lovage, Basil, Angelica Root, Red Thyme, Tarragon, Jasmine, Habanero, Oregano and Tangerine

SMOKEY takes its inspiration from the High Desert at sunset with warming and intense notes of the bonfire, bittersweetness and spice from Lapsang Souchong, Bitter Red Orange, Clove, Ginger, Sage, Turmeric, Bergamot, Cinnamon leaf, Habanero, Geranium, Valencia Orange, and Jasmine.

In addition to creating an alternative beverage that gives people a choice, the freedom to experiment with their drinking rituals and enhance their social connections, Optimist has a broader mission to promote mental and social wellbeing and will create ‘tools for Optimists’ beyond the drinks, launching ‘In Progress’, a bi-weekly podcast that helps build a practice of optimism.

The founders of Optimist Drinks are building a company with integrity, purpose and one that is genuinely sustainable. There has never been a more crucial time for optimism, and Optimist believes that people deserve the freedom to experiment with their drinking rituals and strengthen their social connections without compromising their physical and mental wellbeing.

The company will direct 2% of all sales to provide access to mental wellbeing services for underserved youth in every market they sell in. Their non-profit launch partner in LA is a Safe Place for Youth, a Venice Beach-based organization that empowers young people experiencing homelessness to thrive by providing lasting, holistic, community-driven solutions. Optimist Drinks is also working towards B Corp status in its ongoing mission to safeguard both people and the planet through sustainable practices and promoting physical and mental wellness. Welcome to the year of the Optimist.

Source: The Optimist

In keeping with its name, Fi Europe CONNECT aimed to make networking and lead generation as easy as possible for attendees, thanks to an AI-based matchmaking system. More than 15,400 connections, 6,300 conversations and over 8,800 meetings prove that the virtual platform fulfilled that promise. Like its big sister Fi Europe co-located with Hi Europe, Fi Europe CONNECT had a truly international feel, with 131 countries present at the virtual exhibition.

Innovative exhibitors and an expert audience

In addition to key players such as Bio Springer, Roquette and EXBERRY® by GNT, who showcased their offerings, upcoming startup companies were also able to prove their visionary credentials in the Startup Innovation Challenge. Michroma and Enzymit, for example, both named winners in this year’s challenge, are active in the field of fermented and lab-grown ingredients.

Technologies and ingredients relating to clean label, sustainability and plant-based alternatives also dominated the exhibitor profiles. FUMI Ingredients presented an egg-free egg white, while Sufresca, also a winner of the Startup Innovation Challenge, offers edible coatings for fruit and vegetables. What’s more, functional ingredients for intestinal health, personalized nutrition and immunity played a major role – a result of the pandemic, as revealed by experts from Innova Market Insights, Mintel, FMCG Gurus, and New Nutrition Business in panel discussions and presentations.

The quality of the attendees was impressive too: Around one third of the visitors worked in R&D and product development, 64 per cent had budget authority and were responsible for purchasing in their company, and approximately 30 per cent were in senior management (C-level).

Brand Director Julien Bonvallet says: “The year 2020 was a challenge, especially for the exhibition and event industry. Although we have been well-positioned digitally, the face-to-face meetings remain at the heart of our portfolio. My team and I worked tirelessly to make Fi Europe CONNECT an international and vibrant platform. That’s why it’s great to know that this virtual show and our agenda of expert talks, panel discussions and live sessions were so well received. Virtual events are proving to be a strong channel to reach new and wider audiences, as well as an excellent vehicle for brand awareness and thought leadership.”

2021: Face-to-face exhibition and virtual event series

Informa Markets has already announced that Fi Europe co-located with Hi Europe will return to Frankfurt next year from November 30 to December 2. In addition to the event in November, the organizers will present the Fi Global CONNECT series, which consists of 3 virtual events.

Fi Global CONNECT will start with “Regions in the Spotlight” in April 2021, followed by “Health Ingredients in the Spotlight” in June and “Plant-Based Ingredients in the Spotlight” in September. Informa Markets expects the new virtual formats to link around 350 suppliers with more than 15,000 potential customers.

With a year-round calendar of networking events, a rich content agenda and marketing services, the series will enable attendees and exhibitors to connect through AI-driven matchmaking, discover innovations and do business throughout the year across a variety of markets.

Source: Fi Global

Mother Root Ginger Switchel is a sophisticated, award-winning aperitif that’s secretly good for you.

100% all-natural, this non-alcoholic aperitif is made with four key ingredients – a maceration of pressed ginger juice, blossom honey, Organic apple cider vinegar and a hint of chilli, making it ideal for those who love revitalising drinks with a kick.

Inspired by the age-old Anglo-American “shrub-making” tradition, the switchel is a fascinating beverage originating from the 1700s, which witnessed increased popularity during the Prohibition era. Mother Root’s Ginger Switchel is a revival of these interesting flavours, that’s been given a captivating modern twist.

Originally born in a kitchen in Peckham, Mother Root Ginger Switchel was made in small batches with care by founder and drinks specialist Bethan Higson. Since its inception, Mother Root has gone from strength to strength as people discover – and fall in love with – its unique and complex flavour profile. Once you try it, this aperitif-style spritz is set to become your favourite new downtime ritual!

An uplifting and flavourful alternative to alcoholic beverages, Mother Root Ginger Switchel is best enjoyed as a pre-dinner aperitif. Serve over ice with sparkling water or a light tonic, add a slice of orange and a fragrant sprig of rosemary, and you have everything you need for a refreshing drinking experience.

Alternatively, if you fancy a tipple, you can shake up your cocktails with an infusion of Mother Root Ginger Switchel. It’s especially great paired with vodka or dark rum, providing endless options for cocktail creativity.

Founder of Mother Root, Bethan Higson, said:

“I’m a self-confessed flavour fanatic, which is what inspired me to create a non-alcoholic drink with a modern twist that’s bursting with flavour. I want to encourage people to switch off and embrace their downtime each day. With Mother Root, you can enjoy the ritual of a delicious end-of-the-day drink, with all the flavour and none of the compromise.”

Source: Mother Root

Photo by Terricks Noah from Pexels

Distill Ventures (‘DV’), the world’s first independent drinks accelerator devoted to building and scaling the drinks brands of the future, shares highlights from its second Whisky Summit, The Women of Whisky; Perspectives on Inclusion, Representation and the Future, which was held on December 2.

The digital conference, hosted by whisky expert and journalist Becky Paskin, brought a lineup of thought-leaders together from around the globe to discuss and share their own experiences and suggestions on how to foster a more inclusive whisky industry. Featured speakers included Ashley Frey, Co-Founder, Frey Ranch Distillery (United States), Hil Ying Tse, Managing Director, Whiskies & More (Hong Kong), Julie Bramham, Global Brand Director, Johnnie Walker (Netherlands), Laura Davies, Distillery Manager, Penderyn Distillery (Wales), and Kristy Lark-Booth, Owner & Operator, Killara Distillery (Australia). Heidi Dillon Otto, Managing Director, Distill Ventures North America also provided opening and closing remarks, emphasizing DV’s ongoing dedication to fostering a more diverse, inclusive environment. The full session is available for viewing here.

During the summit, the women shared personal anecdotes and experiences, prompting a robust discussion on how to foster inclusion in the industry and support diverse leaders to shape the future of the category.

When discussing hurdles that women face in the drinks industry, labeling drink choices as “feminine” or “girly” came up as a top issue. Hil Ying Tse, Managing Director, Whiskies & More stated, “A drink should not be a gender base. It should be whatever one likes.”

The industry has a responsibility to remove any stereotypes from brand marketing and communications  according to Julie Bramham, Global Brand Director, Johnnie Walker. As Julie said, “Gender portrayal in advertising is a challenge for many industries and quite a hot topic at the moment. We all have an unconscious bias. At Diageo we have developed an open source framework which we use with all of our agencies to ensure progressive female representation at every stage of the creative development process both in front of and behind the camera.  We need the entire industry to get behind this agenda to drive change.”

Ashley Frey, Co-Founder, Frey Ranch Distillery built on this as she discussed the importance of thinking through the spokespeople used to promote and represent her brand. As she shared, “Colby (her co-founder and husband) and I are the face of the company and if Colby is in the picture, I’m right there next to him. One of the things that we’ve done is look at our messaging and activities to make sure they’re balanced – for example, our marketing program includes combined Mother’s Day and Father’s Day activations so that we’re appealing to men and women equally.”

When asked about providing opportunities for women to be in leadership roles and overall advice for women in the category, Laura Davies, Distillery Manager, Penderyn Distillery said, “You have to show that you can do the job. You have to show that you are in that position not because you are a woman, but because you can do the job.”  She added, “Know your worth. Don’t sit and wait for someone to give you the same opportunities a man would have. It’s really important as women that we don’t sell ourselves short; we take personal responsibility and we push ourselves forward.”

Kristy Lark-Booth, Owner & Operator, Killara Distillery supported Laura’s sentiment, advising, “Don’t underestimate your self-worth; really believe in yourself. With the Australian Women in Distilling Association, it’s really exciting to be able to educate women in the industry and hear their experiences and watch their self-worth grow.”

Heidi Dillon Otto, Managing Director, Distill Ventures North America concluded, “With over 200 attendees, our Women of Whisky summit was the most subscribed event we’ve ever hosted. The drinks community from all over the world has spoken loud and clear – it’s time to change. Everyone has a role to play in speaking up so that as an industry, we can expediate this change.

“Fostering a more inclusive, representative industry is the key to unlocking a more vibrant, healthy and dynamic sector, but it’s not just those in the industry that can help. As Kristy Lark-Booth pointed out, we’re all consumers too, and we should not underestimate the power of voting with our spending.”

Source: Distill Ventures

Single-use plastics are a known threat to our environment, generating millions of tons of unnecessary waste every year that makes its way into our waters and breaks up into microplastics. These microplastics disrupt entire ecosystems and cause great harm to turtles, wildlife, sea birds, and the marine life that ingests them.

Fishbone replaces single-use plastics with paper-based can carriers that use significantly less material than full overwrap paperboard cartons. Fishbone carriers are available for standard cans as well as Alumi-Tek bottles in both 4-pack and 6-pack formats and are sealed with a recyclable, compostable water-based barrier coating for moisture resistance. Fishbone can carriers come in a variety of options designed to complement any brand and to communicate the brand’s commitment to sustainability. Custom printing and graphics are also an option for unique branding opportunities on the carrier.

The comprehensive Fishbone system also features semi-automatic and fully automatic equipment engineered specifically to apply the Fishbone carriers to a 6-pack of 12 oz cans and to a 4-pack of either 12 oz or 16 oz cans. The BCF10 tabletop model runs up to 60 cans/minute and is available for a monthly user fee. The BCF40 high-speed model runs up to 240 cans/minute and is available for purchase.

Bringing this system to market has been a collaboration between Fishbone Packaging, the innovators of the Fishbone carrier design, and Atlantic Packaging, the exclusive licensee of Fishbone Packaging. Atlantic will handle all aspects of the customer experience, from product ordering and delivery to equipment sales and support.

In a time when businesses are facing increasing pressure from environmental groups, consumers, and now governments to eliminate single-use plastics, the Fishbone system is readily available for craft brewers and beverage producers who want to make the switch to a sustainable packaging option.

Atlantic Packaging President, Wes Carter, comments: “As an industry, we have to acknowledge that single-use, consumer destined plastic packaging creates environmental pollution that isn’t sustainable for our planet. For these reasons, polyethylene plastic beverage rings have been problematic packaging since their introduction decades ago.

“Atlantic and Fishbone have collaborated to bring the first-ever 100% curbside recyclable paperboard beverage carrier to the marketplace. This sustainable Fishbone solution addresses all environmental concerns and also is highly marketable for our customers. We are proud to introduce this transformative technology to packaging.”

Kevin L’Heureux, Fishbone Packaging Inc. President, and Keith Elliott, Co-Founder, remark: “Fishbone Packaging is thrilled to partner with Atlantic Packaging to bring our innovative, plastic-free packaging products and application technologies to a wider market. We have a long-standing and successful working relationship with Atlantic Packaging and this alliance has been developed to better serve and to grow sustainable, impactful and consumer-friendly packaging with our shared values.”

Source: Atlantic Packaging