Necense : redefining soda in the environmentally responsible era

Necense is much more than a beverage brand. Founder Damien Duquesne’s vision is of a world where soda becomes artisanal, environmentally responsible and the antithesis of sugar-saturated industrial products. Damien Duquesne has long been a firm believer in “homemade”, even teaching it to future culinary graduates. That was before he became “Chef Damien” to the readers/followers of the “750g” website he co­ -founded. It was also before the debut of “750g La Table”, available in three restaurants beginning in 2015. For these authentic bistros with their gourmet cuisine, mass-produced sodas were unthinkable. It was after the pandemic that the idea took shape: Why not make homemade drinks, natural and not dependent on outsourced production? The experiment started in his restaurant, first with a homemade tonic, then a lemonade. Gradually, the project solidified and became a concrete response to current sustainability issues. Necense was born.

Soft drinks in solid form
The concept is based on an almost disarming innovation: sodas are offered in the form of solid concentrates. This format makes the products easy to store, and reduces the ecological impact by avoiding the need to transport water and bottles. Necense concentrates are created from plants, natural ingredients, a little sugar and citric acid. For restaurateurs, this is a real asset: stocks take up less space; transport costs are reduced; and the ecological footprint is greatly diminished. Today, over 400 establishments in France, from bistros to Michelin-starred restaurants, have already converted to this innovative solution. Necense currently offers 11 products, from tonics to Spritz, as well as “wild” sodas far from the beaten track, such as a chocolate soda or a drink based on Corsican grapefruit, already in the works for 2025. “We listen to our customers and observe the market, but we also allow ourselves to innovate for the pleasure of creating novel recipes,” confides Damien. The main challenge for Necense is to get restaurateurs accustomed to this new form of packaging, and therefore of consumption. The use of solid sodas means extra steps for establishments used to ready-to-use bottles. But, given the enthusiasm of his first customers, Damien is thinking big for Necense. Going beyond restaurants, he wants to introduce solid sodas to other distribution channels, as this model is destined to become the norm. Grocery stores and wine merchants, including the Grande Épicerie de Paris, already carry his products. “We want to offer a solution for those who want to consume differently, without having a negative impact on the environment,” he explains. For him, the future of soft drinks lies in responsible consumption, and the solid format meets this demand for practicality and ecology.

Futur(e)s Food laureate
Damien’s main aim in entering the Futur(e)s Food competition organised by Sirha Food, Service Compris and Transgoumet was to make his innovation more widely known. “This prize is a recognition of Necense’s commitment,” he says. Necense is more than just a product; it’s a means to an end for the beverage industry. For Damien, winning this award confirms that the future of soda can be reinvented. Necense hopes to raise awareness among a broader public and encourage other players to consider an alternative to the industrial model. Damien sums up his vision as follows: “Our sodas bring meaning to the act of consumption, combining pleasure and responsibility.”

By Alice Polack et Jean-Pierre Montanay