In this interview, sales expert Michael Möller provides insights into the beverage division of Hertz & Selck, short development paths in the Hamburg laboratory, and the art of reproducibly bringing the perfect taste to the glass.

When a master distiller becomes a flavorist, centuries-old tradition meets modern flavor development. In this interview, Paul Brusdeilins explains how Hertz & Selck is pushing the boundaries of sensory analysis – from perfect distillate replication to the complex architecture of non-alcoholic spirits.

A new product is quickly consumed but difficult to perfect. While trends are often driven by short-term effects, sensory and technical quality determine a product's long-term place in the product range. This article analyzes the crucial factors influencing concept clarity, recipe stability, and economic scalability.

Alcohol-free drinks have evolved from a niche product to a lifestyle statement. What was once considered a mere substitute is now an integral part of a conscious, enjoyment-oriented drinking culture. Driven by movements like "sober curious," the pursuit of mindfulness, and the philosophy of longevity, millennials and Gen Z in particular are discovering a new diversity of taste experiences – entirely without alcohol.

Dry January is just the beginning: The market expects alcohol-free alternatives that feel "grown-up." With red wine, the interplay of dealcoholization, aroma, and texture determines true wine moments.