MATT MCKEE & MELISSA REED, co-founders, Caliwater Cactus water: ‘We’re seeing consumers resist things that are high in sugar content’
Longtime friends and film and television industry colleagues Matt McKee and Melissa Reed’s plans for a locally sourced juice bar in downtown Los Angeles morphed into a beverage company whose flagship product is ready-to-drink prickly pear cactus water sourced from their own backyard.
Now they are eyeing growth beyond the natural products sector with what they’re calling the next iteration of earthy-enhanced waters, as the wider marketplace is showing signs of sugary beverage fatigue, says McKee.
“We’re in a place where Zico was in 2003 or 2004, when they walked into the office of a buyer or retailer with their coconut water having to create a need where a lot might not think there was a need. We’re having to basically say ‘hey, cactus water is a thing, and it is the next thing.’”
Caliwater is a blend of prickly pear cactus juice and extract (the fruit tastes like a cross between watermelon and raspberry), filtered water, stevia and organic lemon juice to round out the flavors.
“We’re basically looking at a marketplace where sugary sodas are losing money like crazy,” he adds.
“We’re seeing consumers resist things that are high in sugar content. We wanted to bring something to market that’s not high in sugar or calories, but also not devoid. The natural juice in our product brings natural sugar, and we use a little organic stevia to add a pop of sweetness, but there’s no added sugar.”
Click HERE to read our interview with McKee and Reed.
