US food brand
How a sugar-free private label range went from concept to a national US listing
A US food brand wanted a sugar-free fermented range and had no fermentation capability of its own.
Read the case studyWe Help You Take a Fermented Brief From Bench to Full Production
Create your next drink with a base that's characterised, consistent and always under 0.5% ABV, so fermentation stops being the variable in your development cycle.
The challenges we help R&D teams to overcome
You're holding a brief that needs a fermented character you can't produce in-house
You have a non-alcoholic spirit, wine or beer application on the bench
You're extending a range into functional categories such as water kefir, functional soda, RTD or wellness shots
You're reformulating for sugar, alcohol or a clean label, and are exploring fermentation
You've proven something at bench scale and it falls apart at volume
Your timeline is set by a listing window and trial-and-error fermentation won't fit inside it
Briefs we have helped take from concept to shelf
Major retailer
How a supermarket own-brand line became a best-seller in store
A major retailer needed a fermented drink developed and scaled with full technical support behind it.
Read the case study
Global retailer
How a global retailer scaled a private label functional water line
A major retailer took an own-brand functional water from brief to shelf without building fermentation capability.
Read the case study
Growing US brand
How a US brand unlocked 1,500 new stockists by extending shelf life to 12 months
A growing US brand had turned down ambient distribution because its product needed cold chain, until a change of base made the listing possible.
Read the case studyWhat you get from working with us
Fermentation comes out of your development work. The base arrives tested, consistent and under 0.5% ABV, so the thing you're building on stays fixed.
Clear answers from every trialOur base is the same every time. So when a trial goes wrong, you know to look at your recipe.
Bench results that survive scale-upOur bases behave the same at 10 litres as they do at full production. What you sign off at bench is what comes off the line.
Opportunities in new categoriesYou can create hard kombucha, fermented RTDs, and low and no alcohol drinks. Our bases give them real mouthfeel.
Flavour house supportWe work with our network of flavour houses to build your flavour profile when your brief needs it.
Raw or pasteurisedYou take the base in whichever form your process and your claims need.
How we support R&D teams with beverage development
- Bases
- Our bases come at up to 40x strength, for use in many growing functional categories.
- Alcohol
- Our bases always finish under 0.5% ABV. All come raw or pasteurised, except the Organic Fermented Water Kefir Base, which is pasteurised only.
- Certification
- We're SQF and GFSI accredited, with Organic, Kosher and Halal certification across our range.
- Documentation
- We provide spec sheets, certificates of analysis, and allergen and origin details.
- Samples
- We send samples against your brief, so you can test on your own equipment in your own conditions.
- Minimum volume
- We typically start at 10,000 units per run, with some flexibility depending on your category and stage.
- Line compatibility
- You dilute, flavour, carbonate and package on your existing line. No new equipment.
- Where we supply
- We supply Europe, North America, Asia and Oceania. We hold our bases in the USA, the UK, the Netherlands and Ireland, so wherever you produce, we supply you from your own region.
How we can support your team
Other teams will need to say yes too. We make that easy, with clear support for each of them.
Operations
Technical and QA
Get in touch
You don't need a finished brief, and a direction is enough for us to get a useful sample out to you.
FAQs
How do I know this is deliverable rather than a promise?
All of the projects we've worked on started as a brief. You get a sample against yours, tested on your own equipment, before anything's committed to.
We already have a supplier. Is switching worth the disruption?
Switching means requalifying your product, and that takes some work. It's usually worth it when you have a problem to fix, such as batches that vary, alcohol creeping up, short shelf life or high costs. Start with a sample next to your current base, on your own line, and compare before changing anything.
Can you match a flavour profile we have already developed?
Often, yes. Where the profile needs work beyond the base, we bring a flavour house in. See flavour development support
Can we take a base raw?
Yes. We supply every base raw and pasteurised, except the Organic Fermented Water Kefir Base which is pasteurised only.