Little Pips Soda Syrups Takes Off with First Big Production Run

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Kiwi start-up. Little Pips Soda Syrups, a boutique beverage company founded by Pip Malpas, has celebrated a major milestone with its inaugural large-scale production run at the New Zealand Food Innovation Network (NZFIN).

“Strawberries from Windermere Berry Farm, rhubarb from Western Harvest Ltd … the smell was divine as it came together,” Pip shared on LinkedIn. “Bottling our gorgeous fruit – a match made in fruity heaven was soooo exciting.” Her enthusiasm reflects both the sensory delight of the process and the thrill of turning a small‑scale passion into factory‑floor reality.

Source: Little Pips - Gift pack product range

Pip, Little Pips’ “chief bottle washer”, transitioned from an academic role into the fast‑paced, high‑pressure food industry to chase a dream. “Having people believe in you and what you are doing cannot be overestimated,” she added, acknowledging the team and partners behind the achievement.

Little Pips’ syrups are all‑natural, fruit‑forward concoctions made entirely from New Zealand‑grown produce. Their first run featured strawberries and rhubarb sourced from regional growers, showcasing both a commitment to local agriculture and a transparent farm‑to‑bottle ethos. The company is positioning itself to respond to growing demand for healthier, less‑processed soft drink alternatives.

The choice of NZFIN’s facility too illustrates the importance of collaboration. Pip emphasised scaling up required not just a production site, but also access to food‑science expertise, quality‑control protocols, and packaging support. Strategic partnerships with NZFIN and small fruit producers like Windermere Berry Farm and Western Harvest Ltd were essential to bring this ambition to fruition.

Source: PFN Ai Image Archives showing fresh fruit used in Little Pips products.

With strong support on the domestic front, Little Pips is now eyeing export markets. Pip notes the potential for NZ‑grown, all‑natural sodas resonating with international consumers increasingly seeking premium, sustainable, and regional products. She sees this latest run as more than just local success, it’s “another export opportunity” for New Zealand’s food‑and‑beverage sector.

Speaking honestly about the journey, Pip confessed: “When I began, I didn’t want regrets later when I looked back on my life and realised I had had opportunities I’d wasted.” That leap of faith, from academia to food entrepreneurship, has been “the craziest thing I have ever done and I’m loving it.”

As she and her team bottle the first batch of Little Pips syrups, the atmosphere at NZFIN was charged with pride, optimism, and belief. If the initial run is anything to go by, Little Pips is ready to fizz onto both local shelves and into export markets .

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