Behind the Scenes of Beverage Product Development
Beverage professionals break down the process of transforming an idea into a market-ready product, from formulation and sourcing to branding and compliance
Pamela Vachon is a freelance writer whose work on food, beverages, travel, and especially the intersection of those elements has appeared in Food & Wine, Wine Enthusiast, Travel & Leisure, VinePair, and Bon Appétit, among others. She was formerly a bartender and captain at New York’s The Modern, and teaches classes at Murray’s Cheese. She splits her time between London, New York, and Castlerea, Ireland, where she hopes one day to make cheese.
Beverage professionals break down the process of transforming an idea into a market-ready product, from formulation and sourcing to branding and compliance
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