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Get the Perfect Flavour for Your Next Beverage Launch.

Our bases give you a natural, consistent foundation to build flavour on. We help you get the taste right, and keep the quality right as you scale.

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Strawberry smoothie with mint

Where getting the flavour right makes the difference

Reformulation

You're mid-recipe and stuck on one problem. Sugar, ABV, mouthfeel or shelf stability isn't landing, and you want a second opinion before running another trial batch.

NPD or line extension

You know your category, and want to check your flavour direction before spending development time on it.

No/low and functional

You want real complexity in the glass, not a diluted soft drink, and you're not sure which base gets you there.

Technical partnership

You're a co-packer or flavour house exploring fermented bases, and you want a technical read on how they behave in a project before recommending them to a client.

How our flavour development support works

  1. 01

    Share your project with our team

    Tell us your category, who the drink is for, your flavour direction, and your sugar and ABV targets. That tells us which base will support your drink.

  2. 02

    We help shape your flavour and base strategy

    We recommend the right base and flavour routes, and flag any early issues with cost, regulations or production. If you need a bespoke flavour, we bring in the right flavour house from our network.

  3. 03

    We support trials, optimisation and scale-up

    We help you move from bench samples to full-scale runs, keeping flavour, ABV and pH within tight limits. If you have a co-packer, we give them a stable base and a clear formula.

Categories we support

Organic kombucha can and bottle on a bar counter

Kombucha and hard kombucha

Build new kombucha flavours on our high-strength tea bases. You can push fruit and botanicals and still keep flavour, ABV and pH under control. For hard kombucha, the base adds depth while you work on drinkability.

Kombucha Hard Kombucha
Three wellness shot bottles on a kitchen counter

Functional drinks and wellness shots

Make bold functional ingredients taste natural. Our bases balance sweetness and aroma, so ginger, turmeric, adaptogens and nootropics make a drink people want to finish.

Energy Drinks Enhanced Juice Drinks
Sparkling live soda can with oranges and apples

Modern sodas and functional waters

Make better-for-you drinks taste grown-up. Our bases add body and bite, so low sugar still tastes full.

Modern Soda Enhanced Water
Two bottles of iced tea on a café table

RTD tea, coffee and no/low alcohol

Build layered flavours for RTDs, and real depth for no and low alcohol. Our long-aged bases give an alcohol-free drink the backbone of a proper one.

RTD Tea and Coffee No and Low Alcohol
A man in a park looking at a can of fermented drink
 Case study · UK brandCreating a probiotic drink with a winning flavourFind out how a UK brand built genuine flavour on a functional base, without slowing down to figure out fermentation.Read the case study

Let's discuss your project

Fill in the form and tell us what you're working on. We'll get back to you within one working day.

Start reading

Non-Alcoholic Wine
Non-Alcoholic Wine: The Blueprint for Premium No/Low Success

For years, non-alcoholic wine was the "poor relation" of the beverage world. Now, it’s the industry benchmark for quality. We analyse the massive market shift, the rise of the high-value "Zebra Striper" consumer, and how you can to engineer a premium liquid.

2 January 2026Read the article
No/Low Alcohol
Unlock Adult Flavour: The Fermentation Cheat Code for No/Low Alcohol

It’s no longer enough to be ‘alcohol-free and fruity‘. Adult drinkers want burn, bite, and complexity. We explain why fermentation is the low-CAPEX cheat code to delivering all three.

1 January 2026Read the article
Beverage Innovation
Non-Alcoholic Spirits & Amaro: Building Bittersweet Complexity Without the ABV

Consumers are tired of "fake gin" and floral waters. They want the burn, bite, and ritual of a sophisticated spirit. We explore how fermentation and amaro-style botanicals are redefining the category.

30 December 2025Read the article
Hard Kombucha
The High-Growth Future of Hard Kombucha: Market Trends & Production Secrets for 2026

The US Hard Kombucha market is booming, and Europe is next. Discover why Germany leads in revenue, how Better Sundays is disrupting the UK, and the secrets to scaling your ABV.

4 December 2025Read the article

FAQs

What does a flavour house do for beverage brands?
A flavour house creates and refines the taste, aroma and mouthfeel of a drink so it works for consumers, regulators and the factory. Some offer flavour creation only. Others, like us, support the wider development job, including the base the flavour sits on.
How do I choose a flavour partner for beverage formulation?
Look for experience in your category, realistic sample timelines, the certifications your market needs, and someone who understands production as well as the lab. The best sign is a partner who asks about sugar, acidity, ABV and pH from the start. That's what decides whether a great sample survives a real production run.
Why develop flavour on a fermented base?
Fermented bases bring natural acidity, aroma and body before you add any flavour. So you need less sugar and fewer added acids. You get more grown-up, complex flavours, and fewer surprises when you scale up.
Where do you support flavour development projects?
We focus on premium functional beverages across Europe, North America, Asia and Oceania, and we selectively support other markets where these categories are commercially viable.
How long does beverage flavour development take?
It depends on the project. Many teams find strong flavour options within weeks, because they start from proven bases and work in short, focused rounds.
What does beverage product development involve?
It covers everything from the first idea and flavour direction to a stable recipe that works every time at scale. The biggest risk is usually getting a great lab sample to survive real production. Starting from a fermented base removes some of the hardest problems early, so development is quicker and the path to a final recipe is clearer.
Can you help de-risk flavour before large production runs?
Yes. Our bases and technical support help you stabilise recipes and get alcohol, acidity and perceived sweetness under control before you commit to volume, which makes life easier for your internal team and any co-packer or flavour house you work with.