Shaking up soft drinks that bit more, Dalston's has brought a brand-new range of craft sodas to the UK soft drinks market. Introducing: Dalston's Lights. They're naturally low in calories, contain no added sugar and are super refreshing, with higher real fruit than their contemporaries.
Selling more than 2 million cans of their soda last year alone - across 2,500 stores nationwide - London-born company, Dalston's, is excited to announce the launch of their new Lights range: Real squeezed Elderflower and Real Squeezed Rhubarb to their repertoire. Dalston's Lights range was developed for sugar-conscious drinkers who were asking for a compromise-free option. They're just 20 calories, made with top-quality British ingredients and free from sweeteners or added sugar.
For health and lifestyle reasons, the increasingly conscientious young are cutting their alcohol intake and buying booze-free alternatives. But it's not only the young. It's now said that 1 in 5 adults in the UK don't drink alcohol at all (Office for National Statistics, 2017). That's why the premium soft drink market is growing at a rate of knots.
Dalston's Classics are already lower in sugar than their rivals, and look set to come in below the sugar tax threshold by April 2019. However, co-founders, Duncan O'Brien and Dan Broughton wanted to go even further than this.
"Millennials are losing their taste for sugar and alcohol, and placing even more emphasis on health. So we decided to develop a new range of Lights - which we'll be adding to, over the next few years. Competitors cram their 'diet' drinks with sweeteners or artificial flavourings. They're really not good for you. It was time for us to step up and show what naturally light, refreshingly fruity sodas should really taste like."
Staying true to their brand values, Dalston's Lights are full of real fruit and don't contain any additives or sweeteners. Duncan's passion for the art of blending and balancing flavours, stems from his time working as a Chef on the Orient Express. To this day, He spends majority of his time developing all the recipes from his own kitchen in London.