Imbibe will be closed on October 3, 4, 17, 18, 25, and 26. Please expect delays in responses during this time.

New Year, New Hires!

Posted: February 21, 2018
In: Imbibe Updates

Learn a little about the newest members to our team. Interested in joining us? Check out our current openings!

Andrea Lubben

Associate Project Manager

Favorite food/beverage pairing – Homemade pot roast paired with the wine used to make it

Nicole Augoustatos

Talent Acquisition Manager

Signature Drink: Mango Pineapple Moscow Mule

Miya Kakuda

Beverage Technician

Signature Drink: Honeycrisp Apple Sangria

Zachary Porach

Beverage Technician

Favorite Food/Drink Pairing: Breakfast Hash/Black Coffee

Asher Okin

Beverage Technician

Signature Drink: Starbucks Blonde Roast with cream and Sweet N Low

David Lam

Beverage Technician

Favorite Food Beverage Pairing: Steak Tacos and Bottled Squirt

Daniel Hammerschlag

Flavor Technician

Favorite Dessert: Making ice cream sandwiches with homemade cookies (preferably with oatmeal raisin cookies).

Amrita Dutta

Supply Chain Coordinator

Favorite food/beverage pairing: Cilantro Lime chicken (my chef’s special recipe)

beverage development, beverage scientist, careers, careers at imbibe, employees, flavor innovation, flavor scientist, imbibe employees, imbibers, job, jobs at imbibe, new employees, new hires, our team

Keep Reading:

Why Relaxation Beverages Require a Different Flavor Strategy

Ingredients commonly associated with calm and relaxation — including ashwagandha, magnesium, valerian root, reishi, l-theanine, and other botanicals — can introduce earthy, woody, bitter, savory, sulfurous, or lingering off-notes.

Masking Isn’t the Solution—It’s One Part of It

Considerations like format, processing, shelf life, and label constraints all influence how a solution performs in the final product. What works in one system may not translate directly to another.

Why Natural Color Reformulation Requires More Than a Color Swap

Switching to natural colors affects more than appearance. Learn how natural pigments interact with flavor, pH, and formulation—and why many R&D teams rely on formulation partners during reformulation.