Featured · Founder's guide
How to start a beverage company.
From kitchen sample to first retail PO: validate, formulate, find a co-packer, and run your first production. Free PRD template included.
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Founder's guide
How to start a beverage company.
From kitchen sample to first retail PO: validate, formulate, find a co-packer, and run your first production. Free PRD template included.
Production Operations
How to choose a co-packer for your first production run.
The six-point framework JAI uses to evaluate co-packers, the questions to ask, and the red flags to walk away from. Free scorecard included.
Formulation
pH and acidity in beverage formulation.
What pH and titratable acidity control, the pH 4.6 line that decides how your product gets made, and how to formulate for taste, safety, and shelf life at once.
Production Operations
Aseptic filling in beverage manufacturing.
What aseptic filling is, how it works, and how it compares to the other ways to preserve a beverage, so you can pick the right process for a shelf-stable product.
Formulation
Flavor vs. extract in beverage formulation.
The difference between a flavor and an extract, how the natural and artificial choice plays out on cost and supply, and why whether a flavor survives the can can matter more than where it came from.
Formulation
Beverage formulation: a founder's guide.
A walkthrough of how a drink becomes a formula: the product requirements document, section by section, and the four-phase process that turns it into a production-ready spec.