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Tell us about your company and what you make.
Seraphim Social Beverage is a non-alcoholic red wine alternative, mocktail mixer and wellness tonic crafted from organic and wild berries, healing herbs and botanicals. It’s a premium blend, non-sparkling alternative — brewed like a tea, drinks like a red.
I created it out of a need to cut back on alcohol while still having a complex beverage to enjoy in a fancy glass. A treat to unwind with after a long day, or a drink to enjoy with friends.
What brought you to FIC?
After I formulated the recipe in my kitchen, I took the finished product, bottled, to Drexel University Food Lab. They tasted it, really liked it, and then recommended I take it to Rutgers Innovation Food Center to scale up.
What did you do with the FIC team?
I started in business development with Craig Peck and Joyce Friedberg who worked on market research and analysis, marketing and branding ideas, and a blind taste test brand comparison to other brands in the non-alcoholic segment.
This directional sensory work really allowed me to differentiate the product with exceptional taste with the Food Scientists, under the direction of Julie Elmer and Zuri Masud. They helped me reformulate a scalable recipe, to produce in quantity.
We completed several on-going batches of production at each growth stage. The ability to make product to my demanding specifications with the production team at the Food Innovation Center was invaluable in growing not only my knowledge as a producer, but also the Seraphim brand.
What happened as a result of your work with FIC?
I was able to bring the product to market and continue to grow the business. One highlight was the introduction to the Specialty Food Association, where I was awarded a SFA SoFi Award for Best New Product in the Alcoholic Beverages + Cocktail Mixes category in 2023.
