A fast-growing Belgian beverage brand was building a functional, alcohol-free beer range — but scaling their core SKU and developing new ones at the same time was starting to feel impossible.

A large US kombucha manufacturer was brewing 1,000 litres of their flagship recipe every week - but no two batches tasted the same, and consumers were starting to notice.

A young kombucha brand in northern Europe discovered their finished product was sitting at 1.5% ABV - a full percentage point above the legal limit, and a serious threat to a key retail opportunity.

One internationally recognised supermarket was keen to significantly grow its healthier food and drink offerings.

A UK beverage brand had a clear vision for a probiotic water kefir - but turning that idea into a product on shelf felt out of reach without the right production support.