As a kid, I have fond memories of tagging along with my mom to a tiny Ukrainian deli to stock up on kefir—a tangy, probiotic-rich sour milk I drank from the bottle like other kids gulped down 2 per cent milk. Back then, kefir felt like my little secret, but today, it’s proudly sitting next to the almond milk and oat drinks in grocery stores, a testament to how diverse food traditions are finding mainstream love. It feels like a vindication that my strange sour milk gets coveted shelf space in the grocery store’s chilled section. Vindication and joy, now that others are trying it, too.
Today’s most innovative founders are blending heritage and innovation across the world of food and drink to introduce flavours and traditions to a wider audience. From modern spins on Vietnamese coffee to matcha perfected by Japanese artisans, these six brands are shaking up how we sip, one culturally inspired beverage at a time.
Kefir is the original cultured milk drink—think of it as the blueprint for today’s probiotic-packed beverages. Sour, tangy and brimming with gut-friendly goodness, she’s the cool girl of the beverage aisle and has long been a staple in Eastern European fridges (including mine!).
Lifeway Kefir was founded by Michael and Ludmila Smolyansky, who immigrated from the former Soviet Union in the late 1980s, bringing their love of cultured dairy with them. The brand introduced kefir to the U.S. market with a line that marries tradition and innovation. From classic Russian and Polish styles to organic options in whole, 2 per cent and non-fat, Lifeway appeals to kefir purists and modern palates alike. Their flavoured varieties—think guava, pumpkin spice and cranberry crème brûlée — are a playful nod to North American tastes and worth seeking out.
During the pandemic, when many of us had far too much time, trends swept the internet faster than we could bake another loaf of sourdough. TikTok dances, dalgona and Vietnamese-style coffee all had viral moments. While most of these fads have faded, those of us who got a taste of Vietnamese coffee became instant converts.
Enter Copper Cow. Debbie Wei Mullin founded the company, putting a modern spin on tradition with Vietnamese-style single-serve pour-over coffees. They combine 100 per cent Vietnamese beans—a bold, balanced blend of Arabica and Robusta—with a brewing method inspired by the classic Vietnamese phin filter. Best of all, Copper Cow pays Vietnamese farmers twice the market rate and partners with them to promote sustainable, organic farming practices.
To make it truly Vietnamese-style, Copper Cow also offers sweetened condensed milk creamers, sold individually or bundled with their pour-over coffees, for the whole, authentic experience. With fun flavours like churro and salted caramel, all made with real spices, Copper Cow turns your coffee ritual into a treat.
Most of us office workers live by the “three-drink rule:”: one drink for hydration, one for caffeination and one just for fun.” When I want my “fun drink” to feel a little more intentional, I reach for Wildwonder—a bubbly, flavour-packed beverage that’s as enjoyable as it is functional (because, let’s be honest, just because it’s fun doesn’t mean we shouldn’t be optimizing!).
Founded by Rosa Li, Wildwonder is an ode to her Chinese grandmother’s traditional herbal remedies. Growing up, Rosa credits her grandmother’s brews of herbs and botanicals for keeping her healthy and happy, and she’s now bottled that same wisdom into something modern and delicious.
The beverages are designed to support gut health with a mix of prebiotics, probiotics and botanicals, which help with digestion and overall well-being. And for sweetness? Wildwonder skips artificial sweeteners, opting instead for monk fruit (also known as luo han guo), a naturally sweet fruit often used in Chinese medicine that adds flavour without spiking blood sugar.
A matcha company started by an ex-Victoria’s Secret model? In a world where matcha cafés seem to pop up on every corner, I’d be skeptical, too—but Sanne Vloet and her Japanese husband, Max Ando, are genuinely dedicated to the craft. Since 2017, the pair, alongside Ando’s mother, Shigeko, have been on a mission to share the highest quality matcha with the world.
Their focus is a ceremonial-grade matcha—the drink’s purest form, free of imperfections or bitterness. Sourced directly from family-run farms in Japan, Nekohama’s matcha is shaded, hand-harvested and stone-ground to preserve its vibrant color and smooth, umami-rich flavour.
Unlike many wellness brands, Nekohama keeps it simple: they sell just one product—their meticulously curated matcha. And judging by the hundreds of five-star reviews and loyal customers, their commitment to quality is paying off. It’s matcha for purists, enthusiasts and anyone looking for a smooth, jitter-free boost to their day.
Before turmeric became the spice of the moment—beloved by L.A. wellness gurus for its anti-inflammatory magic—it had already been doing the heavy lifting for centuries in Ayurvedic medicine. Founder Richa Gupta knows that all too well. Growing up in India, where turmeric was a household staple, she wanted to share that tradition when she moved to Canada and launched Turmeric Teas in 2015.
Whether you’re fighting off a cold, soothing your stomach or just need an energy boost, there’s a cup for that—ready to meet you exactly where you are.
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And it’s not just about feeling good yourself. As a certified B-Corp, Turmeric Teas pays it forward with their Buy One, Feed One program, meaning every purchase helps feed someone in need. So you’re not just sipping tea; you’re doing a little good with every cup.
Choosing the non-alcoholic option doesn’t have to mean settling for a soda or a Shirley Temple anymore, thanks to the growing number of brands in the sober-curious space. Introducing Ghia, founded by French native Melanie Masarin, who credits her summers in the south of France spent sipping traditional apéritifs—those regionally specific liquors infused with local herbs and botanicals, often diluted with water, ice or enjoyed straight.
Ghia captures that same aromatic and herbaceous tradition but skips the alcohol entirely. The result is a complex, satisfying drink that won’t rot your teeth or leave you worshipping the porcelain throne in the morning. Available in options like the “Aperitif, Spritz,” and canned cocktails such as ‘Sumac & Chili” and “Ghia Ginger,” Ghia is so good your alcohol-drinking friends might just get jealous.