We help brands with batches that taste different from each other, ABV creeping over the limit, short shelf life and slow fermentation. Most of these problems trace back to the same place, which is the ferment itself.
If your product keeps fermenting after it's packed, bottles can go flat, over-carbonate or even burst. With a live product, it's a real challenge for QC. If it happens when your batch is already on the shelf, your reputation is on the line.
Sound familiar?A standard base takes fermentation out of your process completely. You no longer have to manage the thing that causes the trouble. Your drink behaves the same way every time, because the stability is built into the base.
We help partners with this all the time. The fix is almost always to stop the problem at the source. If your ABV is creeping over the limit anywhere in your process, we can help.
| The problem | How we fix it |
|---|---|
| ABV keeps creeping over the legal limit | Stable, controlled alcohol as part of the base instead of something to manage |
| A retailer or regulator wants documentation you don't have | We supply spec sheets, certificates and test results as standard |
| You need certification, or an audit we can actually pass | We're SQF and GFSI accredited, with Organic, Kosher and Halal certification across our range |
| You're not sure your labelling or claims are compliant | We give labelling and claims guidance as part of the relationship |
| Unstable alcohol is putting you at risk on tax and duty | We remove the variable that creates the exposure in the first place |
You don't have to turn orders down when demand outgrows your tank space, and you don't have to spend on fermentation equipment to take them. The capacity is already there with a base ingredient that slashes your lead time.
Sound familiar?Fermentation happens with us, so your tanks stay free for finished product. You don't waste time on costly fixes and troubleshooting. And you get more volume without buying more tanks.
There's often more room in a cost of goods number than it looks. Labour, energy and downtime all count. Especially when a big retailer is pushing on price and a listing depends on holding it.
Sound familiar?A stable base helps you cut costs and stay competitive. Consistent batches mean less waste from failed ones. We'll compare our cost against what fermenting in-house really costs you.
Can't find a co-packer who'll take live cultures? We'll introduce you to trusted ones who will. If your current supplier is inconsistent, you can compare our network with them before you commit.
Sound familiar?You get access to our co-packing network, with your supply planned around the handover. If you already buy a base, we'll send samples so you can compare ours on price and performance.
Plus a trusted network of co-packers who work with fermented drinks.
We commonly see brands needing to meet flavour targets against a deadline. Your sugar content might be doing more work than anyone wants to admit. But a base can carry that work instead.
Sound familiar?We reformulate around a base that carries flavour and structure without the sugar load, which is also what makes convincing functional and non-alcoholic drinks possible.
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.
Read the case studyA growing brand couldn't sell outside the chiller because its drink needed cold storage. A change of base made the listing possible.
Read the case study
An established brand already buying a base was losing margin. It found the saving in its supply, without changing the recipe.
Read the case studyA couple of lines is enough, and we'll tell you whether we can fix it.
