Developing Calsi has been a journey of dedication, experimentation and continuous improvement.

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Since 2023, we have invested significant time, resources and care into creating a recipe that meets our standards. What began with small-scale experiments in a kitchen gradually developed into an extensive product development process. We tested different ingredients, refined countless variations and continuously improved the balance between freshness, smoothness, flavour and stability.

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Over time, the recipe evolved into a high-quality, dairy-free syrup that captures the authentic Japanese-inspired yoghurt and Yakult-style flavour we set out to achieve. The result is a refreshing, slightly tangy and distinctive taste, without the use of dairy ingredients.

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Product stability has always been one of our main priorities. Calsi has been developed to perform consistently across a wide variety of applications. It can be used as the base for refreshing soft drinks, cocktails and mocktails, but also works particularly well in iced teas and other creative beverage concepts. This versatility gives restaurants, bars and beverage professionals the freedom to create their own signature drinks while maintaining a consistent taste and quality.

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As the recipe evolved, so did our production process. We gradually moved beyond the kitchen, professionalised our methods and began working with an experienced bottling partner. Today, Calsi is produced locally under controlled conditions, allowing us to closely monitor every stage of the process.

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Local production gives us greater control over quality, planning and availability. It also enables us to maintain a reliable supply chain, reduce our dependence on international imports and respond quickly to the needs of our customers.

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From the first kitchen experiments to professional production, every step has contributed to the Calsi we offer today: a stable, versatile and high-quality product, created with care and made to inspire new drinks.