Healthy RTD Mocktail Recipe
Budget: $10 – $30 AUD
I have an RTD mocktail concept with five distinct flavour ideas that need to be turned into market-ready, non-alcoholic cocktails. My goals are clear: each drink must stay low-carb, sugar-free and vegan-friendly while relying only on organic ingredients and natural flavourings—no preservatives or artificial sweeteners.
Here is what I need from you:
• Ingredient selection – sourcing and balancing clean-label juices, extracts, botanicals and functional additives that support flavour, colour and shelf life without compromising the “no-preservative” claim.
• Flavour development – refining the five initial concepts into full sensory profiles that feel true to classic cocktails yet remain 0.0 % ABV.
• Nutritional analysis – precise macronutrient and caloric breakdown for each SKU, documented to a retail-ready standard.
Final deliverables should include for each flavour: a bench-scale formula (grams per litre), step-by-step production method suited for small pilot runs, full nutritional panel, and any critical processing parameters to maintain stability and food safety.
If you have experience formulating low-sugar, plant-based beverages—or have taken a mocktail or kombucha from concept to can—I’d love to review your approach and timeline.
I am open to your ideas.
Here is what I need from you:
• Ingredient selection – sourcing and balancing clean-label juices, extracts, botanicals and functional additives that support flavour, colour and shelf life without compromising the “no-preservative” claim.
• Flavour development – refining the five initial concepts into full sensory profiles that feel true to classic cocktails yet remain 0.0 % ABV.
• Nutritional analysis – precise macronutrient and caloric breakdown for each SKU, documented to a retail-ready standard.
Final deliverables should include for each flavour: a bench-scale formula (grams per litre), step-by-step production method suited for small pilot runs, full nutritional panel, and any critical processing parameters to maintain stability and food safety.
If you have experience formulating low-sugar, plant-based beverages—or have taken a mocktail or kombucha from concept to can—I’d love to review your approach and timeline.
I am open to your ideas.