IN Brief:
- Prodalim has opened a new Solos site in Hopland, California.
- The facility starts with capacity of around 15 million litres a year.
- The move strengthens aroma recovery and NoLo processing close to a major wine cluster.
Prodalim has expanded its Solos platform in the United States with the launch of operations at a new facility in Hopland, California.
The site gives the company a fresh foothold in one of the country’s most important beverage production regions and adds an initial processing capacity of about 15 million litres per year, with room for further expansion. Hopland places the operation close to Northern California’s wine production base and near customers working across fermentation, reformulation, and low- and no-alcohol development.
Solos is Prodalim’s aroma recovery and beverage innovation platform, built around technology designed to recover and recreate natural aroma compounds from fermented beverages. The goal is to preserve authenticity and sensory quality while producers develop new formats and lower-alcohol variants that still need to deliver a recognisable flavour profile.
That makes the California investment a processing story rather than a brand extension. Aroma retention remains one of the most stubborn technical issues in dealcoholised and reformulated beverages, and capacity located close to major production clusters can shorten development cycles while reducing the distance between trials and commercial manufacturing.
Prodalim said the new operation will support collaboration with producers in the Northern California ecosystem, including Rack & Riddle Holdings, a major custom sparkling wine producer. The company also said the expansion follows the inauguration of its Solos Iberia facility and joint ventures in Germany and Switzerland, giving the platform a broader international base.
California accounts for more than 80% of US wine production, with annual output of roughly 2.5 billion litres, which gives the Hopland site an obvious strategic logic. Prodalim said it now operates four sites in the United States, including its Florida headquarters and juice solutions hub, a specialty ingredients and solutions R&D and production centre, and terminals in New Jersey and Southern California.
As beverage producers continue to invest in NoLo development, flavour recovery, and more technically demanding reformulation work, capacity additions of this sort are becoming a more visible part of the manufacturing landscape. The value is not simply in removing alcohol, but in doing so without stripping out the sensory character that made the product worth buying in the first place.
