| Situation: |
A fresh juice manufacture experienced increased food costs of various blended juices & smoothies on a season by season basis. |
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| Problem: |
Various ingredients that function as primary flavors, sweetness, and texture experienced a wide range of year-to-year costs. |
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| Solution: |
DrinkTank developed an array of neutral flavored bases (blended juices and purees) that functioned as both a texture and sweetening agent. The percentages of components in these blends were easily adjusted from season-to-season. Consumer’s taste testing could not identify a discernable difference. |
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| Benefit: |
The first year of implementation resulted in a $200,000 COGS savings
by increasing the seasons lower cost juices and purees in many formulas. |
