News

Written on September 14, 2018.

Tom Gibson

Director, Flavor Architect

Our Day in the Lab blog series takes a closer look at our team members to see what it takes to change what the world is drinking!

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Written on September 10, 2018.

If you’ve been in any health food store within the past few years, you’ve likely encountered kombucha. Before 2010, the fermented tea drink was still obscure, and only sold in specialty health food stores. Now kombucha sales have skyrocketed, becoming one of the fastest-growing product in the functional beverage market, with estimated market worth of 1.8 billion dollars by 2020.

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Written on August 28, 2018.

 

Katie Clark

Beverage Architect

Our Day in the Lab blog series takes a closer look at our team members to see what it takes to change what the world is drinking!

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Written on August 23, 2018.

      As we think on the changing season over the last deeply-frosted beverages demanded by summer’s heat, our minds can’t help but circle back to one persistent, vexing question: why does brain freeze happen?

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Written on August 21, 2018.

Ted Roszel

Quality Systems Manager

Our Day in the Lab blog series takes a closer look at our team members to see what it takes to change what the world is drinking!

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Written on August 16, 2018.

Matcha tea has been consumed and loved in Asia for centuries, and its popularity has shifted to the United States in recent years. Thanks to its versatility as a powdered ingredient, matcha has the ability to be used not only as tea, but in other food and beverages as well.

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Written on August 15, 2018.

Welcome to the new school – Beverage Boot Camp will teach you how to start a drink company and change what the world is drinking!

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Written on August 7, 2018.

One of the greatest joys in this industry is the direct impact we get to have on people’s lives. People all over the world celebrate their triumphs and soothe their losses with drinks, creating indelible memories that can be revisited every time they open a bottle or can. Perhaps one of the reasons so many of us at Flavorman have ended up doing the work we do is because a drink made a big impact on us when we were most impressionable:

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Written on August 6, 2018.

Some deep Flavorman history:

Up until the mid-1990s, Jones Soda was a beverage distributor in western Canada for many popular beverages, such as Arizona Iced Tea. When they wanted to develop their own brand of sodas for the emerging alternative beverage market in 1996, they called Flavorman.

In just one month, Flavorman developed all 10 original Jones Sodas flavors, and they were manufactured just one month later. The original flavors were Grape, Cherry, Strawberry Lime, Lemon Lime, Root Beer, Blue Bubblegum, Vanilla Cola, Orange, FuFu Berry, and Cream Soda.

As the relationship grew, Flavorman developed over 15 more soda flavors for Jones, including Green Apple, Pineapple Upside Down, Happy, Crushed Melon, Berry Lemonade, Big Ass Canned Ham Soda (for The David Letterman Show), Billy Pop (for the San Francisco Gay Pride Parade), and diet versions of Lime Cola, Black Cherry, Cream Soda, Root Beer, Pink, Fruit Punch, Lemon Drop, Orange Cream, Peachy Keen, Strawberry & Cream, and MF Grape.

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Written on August 2, 2018.

As we continue expanding the types of content we share with you, we think it makes sense to occasionally post up some pure information, with minimal or no interpretation or editorializing. First up, some Top 10 lists:

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Videos

Drink Formulations – Beverage Boot Camp Episode 3
Behind The Line: The Magic of Mass Production
Beyond the Cane: The Science of Sweeteners
40,000 Flavors
1950's Flavorman
The Development Process
Dumante's Story
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