By Chad Vilinskis, Former VP of Operations, BevSource
Your dream is reality. You’ve completed your first commercial production run and your product is selling quickly. Consumers are loving your beverage and are thirsty for more. So, what’s next? It’s time to start thinking about a second run.... Read more »
Concerns about the impact of chemicals in commercial agriculture practices have long caused anxiety for the consumer. In the 1970’s, consumers began to push for products known to be produced without chemicals, additives, or genetically modified crops. These growing concerns resulted in the creation of the Organic... Read more »
Many beverage companies start out with an idea or a home kitchen-recipe. In order to bring that concept to market and create a product ready to sell to consumers, a commercial formulation is necessary.
A commercial formula is the industry term used for a production-ready beverage recipe.... Read more »
The Gluten-Free (GF) diet is one of the fastest-growing nutritional movements in the United States. This diet was developed as a solution for people suffering from Celiac Disease, an autoimmune digestive disorder which causes hypersensitivity to gluten and makes the gluten hard to digest. People suffering from... Read more »
By Alex Cunningham, Compliance Lead Specialist, BevSource
The amount people are eating and drinking in one sitting has changed dramatically since serving size regulations were established by the U.S. Food & Drug Administration (FDA) in 1993. It has become common for consumers to enjoy... Read more »
The phone won’t stop ringing, your inbox is always full, and your to-do list keeps growing. It can be hard to balance strategy with your day-to-day responsibilities. One approach that has helped BevSource remain focused on its development is the Entrepreneurial Operating System (EOS). As an all-inclusive business... Read more »
As you may know, a cost of goods sold (COGS) is the breakdown of the costs involved in producing a product. In the beverage world, this includes items like packaging, premix, flavors, freight, etc. Estimating your COGS before producing your beverage... Read more »
A lot of alcoholic beverages are coming on to the market using “cold-brewed sugar” or “fermented cane sugar” as their alcohol base. But what does that mean exactly?
Commonly referred to in the industry as “sugar-brews,” this type of a base is produced by fermenting sugar from cane, beet, or corn. Sugar-brew... Read more »
With growing demand for new options, beverage innovators have reinvented the flavored ready-to-drink (RTD) alcoholic beverage, significantly improving taste and reputation. RTD alcoholic beverages have long used three common bases: malt, spirit, and wine. There has also been an increase in sugar-based alcohol... Read more »
By Steve McCullough, Vice President of Business Development, BevSource
Corn. You grow it, eat it, and drink it daily. It is the base for sweeteners, brewing, and neutral grain spirits. If you’re in the beverage industry, do you know how much corn pricing could affect your bottom line? If you... Read more »
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