A Unique Office Space Encourages Collaboration, Productivity and Creativity

Posted: June 2, 2017
In: Imbibe Updates

At Imbibe, aside from developing compelling and on-trend custom beverage flavors, one of our biggest successes in creating our 40,000 sq. ft. Beverage Innovation Center is that it doesn’t really feel like an office at all. Visitors have likened our office space to Google, calling it the “Google of Beverage.” We intentionally created a very open space. Walls are replaced by windows or more open space. The added brightness and openness from the skylights promotes a collaborative and creative environment.

Being able to see what other teams are working on while walking around the building helps inspire innovation, questions, and often new initiatives.

We also wanted employees to have access to the beverages that our R&D team creates, and our custom beverage bar, ReBar, is the perfect place for employees to connect, brainstorm, and partake in some experiential learning by tasting the innovative products our scientists develop. It may not feel like an office, but we still manage to be incredibly productive – the sparkling coffee and energy drinks available at ReBar definitely assist with that.

Additionally, because every work space needs a place for employees to decompress or unwind, we have a ping pong table and corn holes (or bags) available.

Keep Reading:

Imbibe-Developed Beauty Hydration Slushie Featured in Food Ingredients First’s SupplySide Global 2026 Recap

Frozen formats add another layer of complexity to functional products, because cold serving temperatures can mute flavor and sweetness perception. A concept that tastes balanced at room temperature may fall flat once frozen.

Clear Protein Is Booming. Is Your Portfolio Keeping Up?

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.

The Case for Sweet Heat and Layered Flavor

Hot honey, one of the clearest examples of a sweet base carrying real heat, has grown 197% on U.S. restaurant menus over the past four years. Consumers are not choosing between bold and balanced. They are asking for both.