Beverages & Alcoholic Beverages
Product development, formulation and industrial implementation
We develop and improve beverages with taste, composition, stability and behavior during manufacturing in mind.
We bring raw materials, formulation and process together to develop new products and address technical problems in existing formulations.
Product families
The beverage types we know in depth — and the technical factors that affect product performance.
- 01
Soft drinks & ready-to-drink beverages
Flavored waters, fruit drinks, carbonated and still. Sweetness–acidity balance, flavor, color, stability and preservation.
- 02
Functional, energy & sports drinks
Vitamins, minerals, electrolytes, caffeine and extracts. Solubility, compatibility, ingredient interactions, taste and behavior in processing and storage.
- 03
Protein & nutritional beverages
Dairy, plant-based and alternative bases, including high-protein RTD. Hydration and dispersion, pH and minerals, heat stability, aggregation, sediment, viscosity and mouthfeel.
- 04
Coffee, tea & dispensing
RTD coffee and tea, and preparations for machines. Aroma, bitterness, foam, stability and behavior during preparation and dispensing.
- 05
Concentrates, syrups & bases
Concentrates, syrups and mixers. Dilution ratio, soluble solids, flavor after reconstitution, dosing and stability.
- 06
Instant drinks & powders
Coffee, protein and functional powders. Blend homogeneity, minor ingredients, wettability, dispersion, lumping, moisture sensitivity and reconstitution.
- 07
Liqueurs & alcoholic beverages
Fruit, flavored, chocolate and cream liqueurs, dairy-free options and cocktail drinks. Balance of alcohol, sweetness and aroma, emulsions, precipitates and stability during storage.
Technical challenges
Questions that come up again and again in beverage projects — and what we look at to answer them.
Does the drink separate or form sediment?
We evaluate formulation, particle or droplet size, emulsification, stabilizers, viscosity and process.
Does it lose stability when heated?
We look at pH–protein–mineral interactions and how heat treatment affects texture and stability.
Want to cut sugar without losing body?
We work on sweetness, aftertaste, acidity, viscosity and mouthfeel.
Does the protein or active ingredient precipitate?
We study hydration, solubility, aggregation, matrix compatibility and processing conditions.
Do taste, color or aroma change?
We investigate possible causes: oxidation, ingredient sensitivity, processing and preservation.
Does the beverage perform poorly in the machine?
We check foam, viscosity, flow, homogeneity and fit with the equipment.
Does the liqueur turn cloudy or separate?
We assess alcohol, water, flavors, fats and emulsifiers, and how compatible they are.
Works in the lab but fails at scale?
We review order of addition, mixing and shear, times, temperatures, geometry and equipment.
Processes & technologies
The process is chosen based on the beverage, equipment, thermal conditions, packaging, preservation strategy and the validation required. We develop the formulation and support its adaptation to the process.
- 01
Preparation, dissolution, hydration & mixing
Order of addition, temperatures and hydration times that shape texture and stability.
- 02
Emulsification, homogenization & suspension systems
Choosing the emulsion or suspension system and adjusting homogenization conditions.
- 03
Heat treatment & preservation strategies
Pasteurization, hot fill, UHT and aseptic filling — only where appropriate and industrially available. The choice depends on product, process and validation.
- 04
Carbonation, packaging, dosing & dispensing
Adapting the beverage to carbonation, packaging, dosing and dispensing systems.
- 05
Powder blending, wetting, dispersibility & reconstitution
Blend homogeneity and how the powder behaves when the consumer prepares it.
- 06
Alcoholic blends & cream stabilization
Compatibility between alcohol and emulsions, and stability of cream liqueurs.
From lab to production
A beverage behaves according to its formulation and to how it is made. We consider raw materials, parameters, equipment and packaging together.
Depending on the project, the work can include formulation, prototypes, comparative trials, pilots and technical support for transfer to production, working with local and international manufacturers. Stability and shelf life require specific validation.
Developing a beverage or need to solve a technical problem?
Tell us briefly about the product and your challenge.
Contact us