Flavour Development Support for Growing Drinks Brands.
Launching or scaling a beverage brand doesn’t have to mean guessing at every recipe. Our flavour development support helps you create production‑ready drinks in kombucha, functional beverages, RTDs and no/low alcohol with confident, consistent flavour.
Flavour Development for New Drinks & NPD.
If you’re exploring new flavours, extending a hero SKU or building a full portfolio, the hardest part is often nailing flavour and mouthfeel that still behave under real‑world production conditions. We help you design flavour systems around fermented bases, so you get adult, complex profiles without losing your control of sugar, ABV or pH as you scale.
Instead of guessing, you get a structured route: pick the right base, define the job‑to‑be‑done for the drink (daytime lift, evening wind‑down, alcohol alternative), then work through flavour routes that line up with your brand, your label and your manufacturing reality.
Beverage Categories We Support:
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Develop new kombucha flavours faster by building on fermented tea bases, so you can push fruits, botanicals and lower sugar without losing control of flavour, ABV or pH.
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Turn modern sodas into genuinely adult, better‑for‑you drinks by pairing fermented bases with fruits and botanicals, reducing reliance on artificial sweeteners and analogue acidifiers.
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Use light, effervescent fermented water kefir bases as a clean canvas for fresh, bright flavour combinations that feel refreshing, functional and easy to drink every day.
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Design enhanced waters with subtle, repeatable flavour by using fermented bases to add gentle structure and interest, so “healthy” doesn’t have to taste flat or thin.
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Create next‑gen energy drinks with more nuanced flavour by combining fermented bases, fruit and botanicals, so you get lift and intensity without syrupy sweetness.
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Shape hard kombucha flavour profiles that balance fermented complexity, ABV and drinkability by starting with high‑strength kombucha bases and tuning fruit, botanicals and sweetness around them.
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Build RTD tea and coffee with layered, memorable flavour by using fermented tea bases to add depth and brightness, then tailoring sweetness and aromatics for your target occasion.
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Develop low/no alcohol drinks with genuine “adult” flavour by starting with long‑aged fermented bases for structure and bite, then crafting spirit‑like profiles around them.
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Create wellness shots and enhanced juices where bold ingredients taste natural, not medicinal, by balancing fermented bases with sweetness and aromatics for a smooth, concentrated finish.
How Our Flavour Development Support Works:
We combine fermented‑ingredient expertise with hands‑on product development support, so you get complex flavour, controlled alcohol and a smoother path from sketch to shelf.
Share Your Project with Our Team
Tell us about your beverage category, target consumer and occasion, flavour direction, sugar and ABV targets, preferred markets and launch timelines. We use this to understand the “job” your drink needs to do and how fermented bases can support it.
We Help Shape Your Flavour & Base Strategy
We review your brief and recommend fermented bases and flavour routes that can deliver the profile you want while staying realistic on regulations, cost and operations. We’ll highlight promising directions and any early red flags, so you know where to focus your development time.
We Support Trials, Optimisation & Scale‑Up
We help you move from bench samples to pilot and full‑scale runs, making sure recipes fit your filling and preservation method and stay within tight limits for flavour, ABV and pH. If you already have a co‑packer, we simplify the brief so they receive a stable fermented base and a clear commercial formula.
Who this Service is For:
You want to launch a new beverage or flavour range and need a faster, lower‑risk way to get from idea to a great‑tasting, production‑ready drink.
You’re reformulating existing SKUs – for lower sugar, cleaner labels, new markets or better shelf life – and need help to protect flavour, mouthfeel and brand identity while you make those shifts.
You’re building no/low alcohol or “better‑for‑you” drinks and need a flavour backbone that feels like a proper adult drink, not a slightly tweaked soft drink.
You’re a flavour house, co‑packer or development agency that wants fermented bases which make kombucha, functional and non‑alc projects more predictable and more commercially compelling.
Let’s Discuss How We Can Support You
Our Articles on Flavour and New Product Development
FAQ: Flavour Development & Fermented Bases
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Flavour development is the process of designing and refining taste, aroma, mouthfeel and structure so a drink works for consumers, regulators and the factory – not just in a tasting room.
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Fermented bases are high‑strength kombucha and other fermented liquids that deliver natural acidity, aromatics and mouthfeel, giving you a backbone that flavour systems can sit on instead of relying purely on sugar and synthetic acidulants.
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We focus on premium functional beverages across Europe, North America, Asia and Oceania, and selectively support other markets where these categories are commercially viable, excluding Canada and some ultra‑low‑cost markets.
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Timelines vary by project, but many teams see strong flavour routes within weeks by working from proven fermented bases and structured sprints, rather than reinventing every element of fermentation and flavour from scratch.
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Yes. Our fermented bases and technical support help you simplify recipes, improve stability and get alcohol, acidity and perceived sweetness under control before you commit to large runs, which makes life much easier for both your internal team and any co‑packer you work with.