Investors ask where volume comes from beyond “healthy soda” search. Three occasions keep showing up in culture and in fridges: dirty soda, mocktails / mixers, and alcohol-free entertaining.
They are not medical trends. They are usage occasions — people want a grown-up soft drink that still tastes like a treat.
Dirty soda
Ice, cream or syrup, a soda base you actually like plain. If the base is stevia-forward, cream fights the finish. Honey fruit soda is built to dress: Dirty soda, NZ edition · Watermelon dirty soda and mocktails.
Mocktails and mixers
A can that works straight or with citrus and ice. Hosts want fewer “diet” bottles on the table. AU-facing hosts note: Non-alcoholic mixers for Australian hosts. Recipes stay on Recipes.
AF tables and coolers
Not every guest drinks. The cooler still needs a treat can next to water — not only juice. How to stock an alcohol-free cooler. Restaurants: Non-alc treat for NZ restaurants.
Why this is a demand signal
These occasions pull Market B — taste-first premium soda — not another functional claim. Shelf context: US shelf after the prebiotic wave.
US: browse sodakick.com · suggest a store · Find Sidekick.
