Thursday, September 15, 2016

Trade Shows:

2017 Trade Shows:
Check back soon for our upcoming schedule!

Sunday, February 21, 2016

Thank You!

The 2016 TWGGA Trade Show in Frisco, TX was fantastic.  Thank you for stopping by our booth and making this show such a great success!

Tuesday, January 20, 2015

New Product Announcement - Fruit Wine Bases

New Fruit Wine Base Flavors Added!  16 Flavors Available in a simple 1+3 concentrate!

With minimal effort and commitment, you can now easily expand your winery's offerings with GLCC Co. Fruit Wine Bases. Our Fruit Wine Bases are available in 16 flavors!

Our Fruit Wine Bases are blends of 100% juice concentrates with natural flavors and fermentable sugars (HFCS). This is a 71º Brix concentrate in a simple 1+3 base - add three parts water to yield a 22º Brix fruit wine base that is complete and ready for fermentation - no additional adjustments required - just add yeast.

This is an ideal solution for those wineries that are looking to expand beyond their current portfolio, allowing you to experiment with new flavors, or unique blends.  Offer a seasonal or holiday wine, as well as limited edition runs.  Use them as a stand alone wine, or blended with your own product.  The natural flavor profiles are outstanding and bring forward lighter notes typically lost during fermentation.

Available Blends: Apple, Blackberry, Blackcurrant, Blueberry, Cherry (Tart), Concord, Cranberry, Elderberry, Mango, Marionberry, Peach, Pear, Pineapple, Plum, Raspberry and Strawberry.

Advantages of the 1+3 Fruit Wine Bases
  • Price - GLCC Co. Fruit Wine Bases are much cheaper than blends of straight fruit and sugar, and much less susceptible to seasonal variation. Pricing for these bases can be as low as $16.05 per gallon - or just over $4.01 per finished gallon. 
  • Standard Yields - yields are predictable, consistent and reliable, allowing accurate pricing in advance of production.
  • Availability - products are available year-round, regardless of local crop conditions.
  • Flexibility - create new products that are unique to the occasion.  
  • Ease of Production - GLCC Co. Fruit Wine Bases use HFCS, which is much more readily fermentable than sugar, and requires much less filtration. There is no need to adjust flavor or blend or to take additional steps to make a beautiful fruit wine.
  • Commitment - all of our bases are available in 52-gallon steel drums, 52-gallon plastic drums or 5-gallon plastic open head pails. Minimum order size: 5 gallons!  Samples available upon request.

Wednesday, November 13, 2013

New Product Announcement - Hard Cider

GLCC Co. has developed an Apple and Pear fermentable hard cider base. One gallon of the 68° Brix base makes approximately 5.83 gallons of hard cider at 6% alcohol. These bases simplify production, allow for year round processing and have 5 gallon order minimums for very minimal commitment.  We also have 7 flavor packs designed specifically to supplement the hard cider for additional options.  Contact us to for further information and to request a sample.

Tuesday, October 1, 2013

GLCC Co. Events

GLCC Co. will be at the BrewExpo America 2014 - April 9-10, 2014 at the Colorado Convention Center, Denver, CO.  Stop by and see us at booth 1535.

Monday, January 2, 2012

GFSI Certification Announcement

GLCC Co. is proud to announce that we are Global Food Safety Initiative (GFSI) Certified, SQF 2000CM Code LEVEL 2: Accredited HACCP Based Food Safety Plans.

Thursday, January 21, 2010

Sweetness Preference in Beverages

I grew up in Australia, where they generally don't have a "sweet tooth" to the extent they do in the US, which I suppose is why to this day eating maple pralines or some of the desserts they offer in restaurants feels to me like death by sugar injection. But of course when you're a flavor chemist the job is not to insist on your preferences but to understand everybody elses', and to make products accordingly.

When I first started making beverages many years ago, the standard regional preference seemed mostly related to latitude - the further south you went, the sweeter the product. The Canadians seemed to like remarkably acidic unbuffered products that didn't go down well (perhaps literally) even in the midwest, and at the same time they were drinking sweetened tea in the south that I recall we cynically used to call "brown lemonade" when we made it in Chicago.

They still prefer sweeter tea in the south, but I have noticed in the last few years a tremendous increase in interest in much less sweet products, particularly in certain regions of the country, and a whole lot of different niches for products everywhere based on the level of sweetness.

The difference is remarkable in soda/pop products if you compare the sweetness of a traditional product like Big Red (TM) with some of the more new age type products such as DRY soda (TM) or Talking Rain (R) from WA. They all have very enthusiastic customers whom I suspect would hate the alternative.

I don't think this is purely based on Calories and concerns with weight, since the use of artificial sweeteners is very widespread, and the sweetness is not necessarily less even if the Calories are. Perhaps these products came about because consumers were looking for lower Calorie all natural products and found the less sweet taste more acceptable. I suspect they will continue to buy these products in the future, rather than rushing to try to buy products sweetened with natural high intensity sweeteners (regardless of the enthusiasm by the promoters of stevioside).

From a flavor point of view the difference has become very significant, because flavors that are suitable for traditionally sweet products simply do not work in low sweetness products. The flavor has to do a whole lot more and provide a profile across the entire range, and even a sort of flavor sweetness of its own.

Lately we've had a lot of success in figuring out how to formulate flavors to match the relative sweetness levels, which we think is a useful talent for our customers. Perhaps this is something you can use in your own product development - or perhaps it's an opportunity to work out how to make a much less sweet version of your own products without the products tasting empty or disappointing.