top of page

University of Birmingham and Diageo Great Britain KTP 22_23 R3

The project aims to develop a new technology for cream liqueur to enhance the sustainability of its formulation, process, and distribution. This will be achieved by creating a semi-finished product that can be distributed and finished with local ingredients, tailored to local needs, and produced by local partners.

Feedback Overview:

The idea of developing a sustainable cream liqueur using local ingredients and processes is innovative and timely, given the growing consumer demand for sustainable products. To increase the business value, focus on building strong partnerships with local suppliers and distributors. Additionally, invest in marketing to highlight the sustainability and local customization aspects to attract eco-conscious consumers.

Market Competitors:

Market Competitor

Market Competitor

Market Competitor

Market Competitor

Market Competitor

Market Competitor

CEO

Expert in leading beverage companies and developing market strategies.

How can we ensure a consistent quality of the semi-finished product across different regions?

Implement strict quality control measures and provide comprehensive training to local partners to maintain consistency.

What strategies can we use to market the sustainability aspect of the product?

Highlight the use of local ingredients, reduced carbon footprint, and eco-friendly processes in all marketing materials and campaigns.

How can we build strong partnerships with local suppliers?

Engage with local suppliers early in the process, offer fair terms, and create mutually beneficial agreements to foster long-term relationships.

bottom of page