The Coconut Company is set to push its new Organic Coconut Vinegar into the mainstream, following a successful soft launch.
The vinegar was launched in independent health stores across the UK this spring, and has already made its mark, having picked up Best New Dressing in the Healthy Food Guide’s Food & Drink Awards this month.
The vinegar is made by fermenting coconut (its sole ingredient) to produce a tangy aromatic vinegar with a slightly sweet taste. What makes it unique is that it still contains the Mother of Vinegar (a combination of ‘good’ bacteria and cellulose), the ingredient that naturally converts barley malt or fruit into vinegar. This allows the vinegar to continue fermenting whilst in the bottle, helping create a more intense flavour while also adding to its health benefit.
The Coconut Vinegar is also sweeter and less harsh than an apple cider equivalent, and can be used for dressings, marinades, as a dip, and as a daily shot for health reasons.
According to a recent Technavio report, the global vinegar market is forecast to grow by more than 6% over the next five years. This global trend is reflected on UK shelves, with the market now being worth close to £40m last year, having risen from just under £20m in 2012.