Bubble Bev., a drinks company specializing in the development and contract production of customized beverages using a co-manufacturing approach, announces the opening of applications for the second edition of its Scouting Program.
The contest, aimed at emerging Italian and international brands interested in developing their own beverage concept, is open this year to all formats in the company’s catalog.
This way, each project can be developed in the format most consistent with its positioning, leveraging the production flexibility that characterizes the company’s co-manufacturing model.
The initiative was created with the aim of making the beverage sector more accessible by supporting the creation of new brands and the repositioning of existing businesses.
The 2025 Edition
Last year’s edition saw high-quality participation, with proposals from both Italy and abroad, and concluded with the award ceremony for the project conceived by chef Omar Bonetti, his sons, and his brother. Inspired by the slow pace of Provence, this concept won over the jury with its strong identity, rooted in slow and natural infusions, demonstrating a strong connection between the project’s underlying idea and its market potential.
The Project and Objectives
The program offers a concrete opportunity to brands looking to develop a new beverage or evolve an existing project. Through the Scouting Program, Bubble Bev. offers participants the same collaborative model that characterizes its co-manufacturing projects. From the initial idea to the definition of the recipe, up to the industrialization of the product, each phase is developed together with the brand, supported by the company’s technical expertise and production capacity.
“Last year, we offered a single format and saw how much quality exists even among emerging brands. This year, it seemed natural to remove all restrictions and open our entire catalog to the competition, because we believe this will further enhance the creativity of participants and allow each project to find the form best suited to its identity and market. We have a new facility that has significantly expanded our production capacity, and we want to make it available to those with a strong idea but no structure behind it. Our job is not simply to produce a beverage, but to develop it together with those who imagined it,” says Nick Ranghino, co-founder of Bubble Bev.
