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한국어INGREDIENTS AND SOURCING
Beverage Ingredient Sourcing in Vietnam
Vietnam grows most of what goes into our range within a few hours of the production sites. Across the catalogue, 83 SKUs are made not-from-concentrate, which is only possible when fruit reaches the line fresh. This page covers where materials come from, when they are in season, and how they are checked on arrival.
83 NFC SKUsProducts in the range made not-from-concentrate, using fruit processed near harvest.
Mekong DeltaPrimary growing region for coconut and much of the tropical fruit supply.
Three Input FormsFresh juice, concentrate and puree, each suiting different products and price points.
Spec on ArrivalEvery incoming lot is checked against specification before it enters production.
WHAT WE SOURCE
Material Groups Behind Every Batch
A finished beverage brings together a range of essential ingredients and materials. Each group plays a distinct role in product quality, consistency, and production requirements.
Fresh Fruit and Coconut
Mango, pineapple, passion fruit, guava, soursop, lychee and coconut, sourced from growing regions close enough to process near harvest.
Concentrate and Puree
Used where a product runs year round or where a specific texture is wanted. Both stabilise supply outside the harvest window.
Sweeteners
Cane sugar as the default, with alternative systems where a lower sugar profile is part of the brief.
Inclusions
Nata de coco, chia and basil seed, popping boba and coconut pulp. Particle size and load affect both texture and processing.
Functional Ingredients
Vitamin premixes, electrolytes, botanical extracts and caffeine, selected against the claims permitted in your destination market.
Water and Packaging
The two largest inputs by volume and by cost. Both are specified and verified like any other material.
SEASON AND SUPPLY
Why Harvest Timing Reaches Your Delivery Date
Tropical fruit is seasonal even in a tropical country. Season affects availability, price and how a product is best made in a given month.
- In season – fresh fruit is abundant and NFC production is straightforward
- Out of season – concentrate or puree keeps a product running without changing the specification
- Coconut – harvested year round, which is why coconut water carries the deepest range
- Planning ahead – orders placed with a 60 to 90 day horizon avoid seasonal pinch points entirely
On the difference between fresh juice and concentrate as an input, see NFC and from concentrate compared.
FREQUENTLY ASKED QUESTIONS
Sourcing Questions
What buyers ask about where the materials come from.
Can we specify NFC rather than concentrate?
Yes, and 83 SKUs in the current range are already made that way. NFC depends on fruit reaching the line close to harvest, so for some fruits it is season-dependent and the order timing matters more than it would with concentrate.
Where does the fruit actually come from?
Predominantly Vietnamese growing regions, with the Mekong Delta supplying most of the coconut and a large share of the tropical fruit. Origin for a specific product can be documented for your supplier file.
What is checked when materials arrive?
Each incoming lot is verified against its specification and supplier documentation before it is released into production. What gets measured depends on the material, and the results form part of the batch record. See quality control and food safety.
Can we nominate our own ingredient supplier?
In many cases yes, particularly for functional ingredients, premixes or a flavour house you already work with. The material still has to pass incoming checks and be compatible with the process, so it is confirmed case by case.
Does ingredient origin affect labelling in our market?
It can. Some markets require origin declarations, and preferential duty under a trade agreement depends on documented origin. Both are handled with the export paperwork — see export and logistics.
How is supply protected if a harvest is poor?
By having more than one qualified supplier per material and by keeping concentrate or puree as an approved alternative form in the specification where the product allows it. Both are decided at formulation stage rather than during a shortage.
Ingredient choices are locked during formulation and R&D and shape what appears under product capabilities. To choose a commercial route for your project, see beverage manufacturing services.
Need a specific fruit or ingredient?
Tell us the fruit, the input form you prefer and the volume you are planning. We will confirm availability, season and what it means for your timeline.