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Flavor & Ingredient Sourcing

Sourcing the right ingredients is critical for flavor, safety, function, and scalability. This phase involves locating trustworthy suppliers for flavors, sweeteners, active compounds, stabilizers, and more.

Goals of Ingredient Sourcing

  • Ensure consistent quality and supply availability

  • Match your formulation specs (e.g., natural, clean-label, organic)

  • Maintain regulatory compliance in all target markets

  • Optimize cost per unit and MOQs (Minimum Order Quantities)

  • Secure certifications (e.g., kosher, halal, vegan, non-GMO)

Key Ingredient Categories

Flavors (Natural or Artificial)

Natural flavors: Derived from plant or fruit extracts, more expensive, preferred for clean-label claims, Artificial flavors: Synthetically derived, lower cost, more stable, Custom flavor systems: Blends developed by flavor houses (e.g., a mango-ginger fusion)

Sweeteners

Natural: Stevia, monk fruit, honey, agave, cane sugar, Synthetic: Sucralose, aspartame, acesulfame-K, Sugar alcohols: Erythritol, xylitol (used with caution for GI side effects)

Functional Actives

Energy: Caffeine (natural/synthetic), guarana, green tea extract, Nootropics: L-theanine, alpha-GPC, ginseng, Adaptogens: Ashwagandha, rhodiola, holy basil, Vitamins: B-complex, C, D, E (request microencapsulated or stable forms), Botanicals: Elderberry, hibiscus, turmeric, ginger

Acidulants

Citric acid, malic acid, phosphoric acid, Control pH and provide tartness

Preservatives & Stabilizers

Potassium sorbate, sodium benzoate (chemical), Natural: rosemary extract, green tea polyphenols, Gums: Gum arabic, xanthan gum, pectin (prevent separation)

Preservatives (if not HPP or pasteurized)

Sodium benzoate, potassium sorbate (use with pH control), Natural alternatives: rosemary extract, green tea extract.

Colorants

Natural: Beetroot, spirulina, anthocyanins, Artificial: FD&C Red 40, Blue 1 (check legal status per region)
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