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GreekReporter.comGreeceFrom Aigion: Greek Beverages Squeeze out Juicy Stories of Success

From Aigion: Greek Beverages Squeeze out Juicy Stories of Success

Greek beverages have been often recognized word wide for their high quality and excellent taste.
The story of Loux drinks for instance, dates back to the 1950’s when Mr. Panagiotis Marlafekas established the small industry with his main goal to offer high quality refreshments to the local market, which soon rewarded his efforts.
Nowadays, the Loux industry is based in Aigion, Achaia close to the Kefalovriso area. “The strategic location was chosen wisely, as this area is famous for its high quality crystal waters which are the basic ingredient of the Loux refreshments, Mr. Marlafekas says.
A Novelty with Principles
When they ask Mr. Marlafekas about what differentiates Greek beverages differ from the others in the global market, he answers, I believe that the basic characteristic that makes Greek drinks differ is the mingling of tradition and novelty. For instance, Loux drinks use the high quality crystal waters of Kefalovriso area in Aigion as the basic ingredient of our drinks. With the addition of natural fruit juices and carefully chosen raw materials, as well as the right balance of  carbonate,  beverages such as Loux are recognized for their uniqueness, offering unforgettable and natural flavors, with an intense taste of Greece”.
A big variety of Greek beverages are already being exported to countries such as Germany, Canada, United States, Italy, Australia and Cyprus, and their exportation to the markets of Middle East is under process. According to Mr. Marlafekas, the fact that Loux products are Greek has a positive impact on consumers around the world. As he predicts, in the next few years Greek beverages will gather a larger share of the beverage market in contrast to other multinational industries. He explains that the first push in this direction starts with the reputation and trustworthiness Greek products have accumulated recently around the world.

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