Arada X Project Sample Product Result

Arada x is a low sweetness mainstream product to widen the target market for alcoholic products.

Properties of Arada X

 Less sweet (60%-70% less than the standard Arada Proposition.

 More mature and masculine in terms of taste.
 Create Significant alcohol perception
 Low acidity
 High drinkability
Based on the direction given to our vendor, they gave as a base recipe with lower sweetness level.
Based on internal direction and findings from market research, we asked them to supply different types
of flavors- specifically liquor and fruit based. Currently, we are working on favor selection.

The base recipe includes basic ingredients. These are Sweetener, Sodium benzoate, Modulator, Modula
sense; Citric Acid, Trisodium Citrate and Alcohol. The property and function of these ingredients are
clearly described in the SOP. This recipe is prepared based on the above Arada X specifications that
were communicated to the vendor. We then use the recommended flavor dosage as the initial recipe.

Steps outlined for Arada X Product Development

1. Outlining the initial direction given to the vendors (Direction to the SMT)
2. Aligning on direction with the vendors
3. Requesting flavors, flavor combination and recipes from vendor
4. Track the flavor name and code in separate excel sheet as inventory
5. Mixing the recommended combinations according to recipes
6. Conduct tastings internally (PD Team and other decision makers).
7. Working on adjustments and take note for each sample. These adjustments are
depending on the internal (PD team) tasting.
8. Select flavors for market tasting
9. Conduct market tastings
10. Go through different rounds of tastings to finalize recipe
11. Conduct ASLT
12. Align with Internal stakeholders
13. Launch
Currently, we are working on the combination of this fruit and liquor-based products. We started with
the Vendor’s Ferminch’s recipe and after the tasting we are adjusting the recipes.

The main ingredients that are adjusted are Sweetener, Flavor, Acid and Modulator. Depending on
thresholds set for each ingredient and the product goals, we adjust the necessary ingredients to achieve
our intended vision of the product.

 Sweetener:
i. If the product tastes sweet, we will decrease it
ii. If the product tastes light, sour and too subtle, we will increase it.
 Flavor:
i. if the product taste is very light, we will increase it,
 ii. If the product tastes is strong, concentrated or heavy, we will decrease it.
 Acid: we need a smooth product.
i. If the acid is very light, we will increase it.
ii. If the acid is harsh, we will decrease it.
 Modulator: this helps us to increase the mouth feel.
i. If the product is very light, we will increase it but we have to check the
flavor profile. If we use high amount of modulator the flavor will be off.
Currently, we have around 30 samples and we tried 4 samples on focus group and concept
tasting. These samples are:

1. Watermelon Gin
2. Apple Whiskey
3. Plum
4. Lime Gin
General comment for these samples is

 The product is too light in mouth feel

 The alcohol strength for Gin sample is too high it is not like beer
 The sweetener and Acid balance is smooth or drinkable.
Based on these comments, we are currently trying to increase the mouth feel by adding Modula
sense and still we are working on this adjustment also we are looking for other options to
increase the mouth feel.

We have an excel sheet to track the sample product and we included the dosage and the
feedback for each sample. It is best practice to record all adjustments in one place in an excel
sheet for easier reference.