Food & Beverage Magazine - June Issue 2023 Brand Cover

Page 6

Hive to Hand Hive₂O creates a new beverage category:

The Hard Honey Taste Experience

Welcome to the tantalizing world of Hive₂O, where honey takes center stage in a new beverage category that promises a Hard Honey Taste Experience like no other. Hive₂O is revolutionizing the industry with its commitment to pure, sustainable ingredients and a taste that appeals to all palates. With a history of success in the functional beverage space, the founder of Hive₂O returns to change the perception that compromising on quality is necessary to be successful in the Ready to Drink (RTD) space. We had a chance to sit down with David Bee, the visionary founder and CEO of Hive₂O, who has returned to the beverage business with a mission to redefine taste, quality, and sustainability. Join us as we explore the inspiration behind Hive₂O, the challenges of the beverage market, and the remarkable journey that led to the creation of these exquisite beverages. I read that you once had a very successful beverage business years ago. What made you decide to go into the beverage business again? I’ve learned a great deal about the market and discovered that healthy ingredients and great tasting products are still difficult to find. I wanted to change the perception that you could not produce a successful beverage that is pure in nature, uses sustainable ingredients and appeals to all taste-buds. Not all beverages are created equal and you cannot cut corners if you want to create something amazing. Aside from rigorous research, we did testing and more testing and realized that to achieve preeminence, we had to go back to basics; Simple, Clean and Pure ingredients. I like to call this a 20 year overnight success!

Page 5 | Food & Beverage Magazine v June Issue 2023


Turn static files into dynamic content formats.

Create a flipbook

Articles inside

Grilled Pulled Pork Burritos

2min
page 96

Spirited Cooking from the Pacific Northwe Recipe

1min
pages 93-94

FREMONT MISCHIEF SHOWCASES ITS DISTINCTIVE PACIFIC NORTHWEST APPETITE FOR LOCAL INGREDIENTS, AND AWARD-WINING SPIRITS, IN NEW COOKBOOK

2min
pages 91-92

About the Salamander Collection

0
pages 89-90

CHEF KWAME ONWUACHI TO LAUNCH NEW RESTARANT AT SALAMANDER WASHINGTON DC

2min
pages 88-89

MAKE YOUR GRILL A CAN’T-MISS ATTRACTION

10min
pages 76-87

TRENDING PRODUCTS

10min
pages 68-75

OPERATORS’ GUIDE TO SKIPPING THE SUMMER SLOWDOWN

19min
pages 50-67

The Nation’s Highest Concentration of Award-Winning Chef’s Under One Roof

10min
pages 44-49

TEXAS RESTAURANT SHOW

0
page 43

GRILLED PIZZA“AL FORNO”

1min
page 42

BLUEBERRY BRIEGRILLED CHEESE

0
page 41

Knives Out

2min
pages 40-41

LORI BOLIN

0
pages 38-39

APPLYING MACRO-TRENDS TO BOOST BAR MARGINS THIS SUMMER

3min
pages 36-38

Unveiling the Origins and Remarkable Benefts of Olive Oil,

7min
pages 32-35

ABOUT KEVIN HART

0
pages 30-31

THE BELOVED

2min
pages 25-29

AN ULTRAPREMIUM TEQUILA MADE WITH PASSION AND HART

4min
pages 20-25

THE BEE NECESSITIES

1min
pages 10-19

Hive to Hand

4min
pages 6-9
Issuu converts static files into: digital portfolios, online yearbooks, online catalogs, digital photo albums and more. Sign up and create your flipbook.