Attachment_2-_State_of_California_Bid_Specification.pdf
PDF 123 KB Posted
- Attached to
- Beverage Base
- Solicitation number
- 0000040022
- Issued by
- California
About this file
This is a State of California Bid Specification document issued by the Department of General Services, Procurement Division for a statewide Beverage Base contract. The solicitation seeks qualified firms to establish a multi-year contract providing beverage base products for delivery across California. The contract term is two years with two one-year extension options, making a potential total contract period of four years. This is an "All or None" award, meaning the successful bidder must be able to supply all requirements statewide. The contract is mandatory for use by all State of California departments, ensuring broad utilization across the state government. Specific response dates, due dates, site visit requirements, and bidders' conference details are contained within the complete solicitation documents available through the event package portal.
The specification document establishes the technical and operational requirements that bidders must meet to qualify for this statewide contract. While specific pricing terms, pricing structures, and financial thresholds are detailed within the full specification, the document provides the framework for evaluating bid proposals and determining contract awards. All state departments are required to utilize this contract once awarded, which represents significant potential volume for the successful vendor. Additional details regarding set-asides, incumbent information, funding sources, and other procurement-specific requirements are contained in the complete solicitation materials available through the DGS-PD Procurement Division.
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Other files
| File | Type | Posted |
|---|---|---|
| APP_Front_Page.docx | DOCX document | |
| Attachment_3_-_Narrative_Response.xlsx | XLSX spreadsheet | |
| Attachment_1-_Pricing_Worksheet.xlsx | XLSX spreadsheet | |
| Attachment_6-_Food_Safety_Information_Listing.docx | DOCX document | |
| Attachment_5_-_Estimated_Institution_Usage.xlsx | XLSX spreadsheet | |
| Attachment_4_-_Food_Special_Provisions.docx | DOCX document | |
| IFB_Event_0000040022.docx | DOCX document | |
| Attachment_7-_Northern-Southern_Institution_Listing.docx | DOCX document |
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STATE OF CALIFORNIA Attachment 2 Technical Specification 8960-TS-0331558 Beverage Base (Sugar-Free) Event ID 0000040022
Silahua, F Page 1 of 4 8/28/2026
1. Scope.
This bid specification establishes requirements for artificially pre-sweetened, powdered, low flammability beverage base suitable for use by State of California Institutions.
2. Codes, Regulations, and Standards.
2.1 The product shall comply with all applicable Federal and State mandatory requirements and regulations relating to the preparation, packaging, labeling, storage, distribution, and sales of the product within the commercial marketplace.
2.2 The product shall be prepared in accordance with the 21 CFR §110, Current Good Manufacturing Practice in Manufacturing, Packing, or Holding Human Food.
2.3 The products shall be sugar-free per 21 CFR 101.60(c). Sugar free products shall be sweetened artificially.
2.4 The product’s chemical ingredients shall be Food Chemical Codex purity.
2.5 Natural and/or artificial flavors, colors and other additives shall be in accordance with the Food, Drug and Cosmetic Act and regulations promulgated thereunder.
2.6 The products shall be produced, processed, and packaged by facilities operating under current licenses in good standing and in compliance with USDA or CDFA food safety requirements.
3. Requirements.
3.1 The beverage base products shall be Kosher certified.
3.2 The sugar-free, artificially sweetened products shall be available in two sizes of packaging:
3.2.1 Individual serving packet, 8 fluid ounce yield.
3.2.2 Bulk package, 5 to 10 gallons yield.
3.3 The products shall be available in at least 5 of the following flavors: Cherry, grape, fruit punch, lemon/lime (varieties), orange, iced tea, peach or raspberry.
3.4 The products shall possess a color, aroma, and flavor typical of its type. No off-flavors, off-odors, acrid or peppery taste shall be detectable.
3.5 The products shall be uniformly blended, free flowing, homogeneous, dry mixtures free from hard lumps.
Silahua, F Page 2 of 4 8/28/2026
3.6 Beverage Base Fortification.
3.6.1 Each 8-fluid oz. serving of ready-to-serve product shall be fortified, as a minimum, to meet the following:
3.6.1.1 Vitamin C 60 mg (milligram)
3.6.1.2 Vitamin D 400 IU (international units)
3.6.1.3 Vitamin E 3 IU
3.6.1.4 Calcium 40 mg
3.6.1.5 Zinc 6 mg
Other vitamins or minerals may be present but shall not exceed the Reference Daily Intake.
3.7 Mixing.
3.7.1 The products shall reconstitute in cold tap water. Products that require hot water in preparation are not acceptable. The ready-to-serve product shall be a semi-clear, bright liquid, with a surface free of floating material and foam.
3.7.2 The granules shall be reconstituted in one minute or less with constant stirring when mixed with cold water tap water at approximately 50° F. A trace amount of sediment may be present but shall not adversely affect appearance and drinkability.
3.8 Yield.
3.8.1 Individual serving packets shall yield 8-fl. oz of finished product per packet.
3.8.2 Bulk package size shall yield 5-10 gallons of finished product per package.
3.8.3 Products shall provide the above yields using the same beverage base to water mix ratio for each flavor variety and packaging size.
3.9 Low Flammability.
3.9.1 The products shall be no more flammable than all-purpose wheat flour. All-purpose wheat flour exhibits an acceptable level of flammability in California correctional institutions and is the standard against which the flammability characteristics of the beverage base will be compared.
3.9.2 The bidder shall submit a written statement certifying the flammability characteristics of the beverage base are less than or equal to the flammability characteristics of typical all-purpose wheat flour.
3.9.3 The comparison shall be based on a “pile burn” test and an “air dispersion” analysis. It is left to the discretion of the bidder to select an air dispersion method
Silahua, F Page 3 of 4 8/28/2026 which is repeatable and relevant to the flammability analysis. Testing is not necessarily required.
3.9.3.1 Pile Burn Test: Place an amount equal to approximately three individual serving sizes of the product, in a pile, on a non-flammable hard surface and expose the pile to a flame from a butane cigarette lighter for 30 seconds. The beverage base product shall not sustain a flame for more than 10 seconds after removal of the lighter flame.
3.9.3.2 Air Dispersion Analysis: When dispersed in air forming a “dust” cloud, the beverage base product shall not exceed the flammability characteristics when compared to typical all-purpose wheat flour dispersed in the same manner and similar quantity.
3.9.4 Upon request, the bidder shall demonstrate the method of analysis used for the air dispersion analysis. The analysis may include assumptions/interpretations, comparison data points, reference to ingredient material safety data sheets (MSDS), test documentation or other methods selected.
3.10 Possible information and resources include but are not limited to:
3.10.1 Air dispersion is defined as either blowing the material from a horizontal surface into a reliable ignition source, dropping the material vertically into a reliable ignition source or otherwise causing the material to evenly disperse in air. A reliable ignition source is defined as an open flame that will not extinguish due to the air movement created while dispersing the material.
3.10.2 Professionals with knowledge of beverage base formulation/manufacturing can use basic fire science principles to interpret flammability characteristics, making the correlations between various materials and concluding that the beverage base is no more flammable than all-purpose wheat flour.
3.10.3 Published Material Safety Data Sheets (MSDS) for chemical compounds in product ingredients and flour. MSDS’s include fire science data such as minimum combustion temperatures, explosive concentrations, and others.
3.10.4 All-purpose wheat flour has a recognized minimum combustion temperature of 420 ° C and a minimum explosive concentration of 50 grams/cubic meter.
3.10.5 The Standard of Identity for all purpose wheat flour requires a granulation size of 98% through a U.S. #70 sieve (0.0083” opening).
3.10.6 A typical granulation size for dust like materials to promote deflagration (burning) is known to be about 75 micrometers, roughly equal to a #200 sieve (0.0029” opening) or smaller.
3.11 Only color additives approved by FDA shall be used in the manufacturing of Beverage Base. The contract awardee shall comply with any subsequent changes in additive regulations implemented by FDA.
Silahua, F Page 4 of 4 8/28/2026
4. Preservation, Packaging, Labeling and Marking.
4.1 PRESERVATION.
4.1.1 Individual serving size packaging shall consist of an easy-tear-open, paper packet lined with a moisture barrier to prevent product from caking before opening.
4.1.2 Bulk packaging shall include a moisture barrier lining to prevent caking before opening.
4.1.3 All products shall be manufactured, packaged, and delivered to ensure a minimum of 120 (calendar) days post-delivery shelf life for each purchaser when stored at 40
- 85 0F. The 120-day period shall start at the time of acceptance by each facility.
4.2 PACKAGING.
4.2.1 All packaging products defined in this solicitation shall be safe for use at California State correctional institutions (i.e., packaging products like plastic, glass or metals shall not be used).
4.2.2 Shipping containers shall not exceed 50 lbs. gross weight.
4.2.3 Each primary shipping container shall include information indicating nutrition facts and ingredients and mixing instructions.
4.3 LABELING and MARKING.
4.3.1 Each individual serving packet and each bulk package shall be labeled to clearly indicate the flavor.
4.3.2 The exterior of each shipping container case shall be clearly marked with the hechsher symbol indicating the product as certified Kosher.
4.3.3 As a minimum, the exterior of each shipping case shall be marked or stamped with the product’s name, brand name, net weight, unit count, a clearly visible final assembly date and a manufacturer’s lot/batch number.
5. Acceptance and Testing.
5.1 ACCEPTANCE.
At the time of delivery or inspection, the State may review the product to ensure the product meets requirements set forth in this specification.
5.2 TESTING.
In the event the product does not meet this specification or appears to be substandard, the supplier will be notified, and the State may require the product to be submitted to a qualified lab of the State’s to choose for testing. If product fails inspection or testing, the supplier shall bear the co
| 1. Scope. |
| 2. Codes, Regulations, and Standards. |
| 2.1 The product shall comply with all applicable Federal and State mandatory requirements and regulations relating to the preparation, packaging, labeling, storage, distribution, and sales of the product within the commercial marketplace. |
| 2.2 The product shall be prepared in accordance with the 21 CFR §110, Current Good Manufacturing Practice in Manufacturing, Packing, or Holding Human Food. |
| 2.3 The products shall be sugar-free per 21 CFR 101.60(c). Sugar free products shall be sweetened artificially. |
| 2.4 The product’s chemical ingredients shall be Food Chemical Codex purity. |
| 2.5 Natural and/or artificial flavors, colors and other additives shall be in accordance with the Food, Drug and Cosmetic Act and regulations promulgated thereunder. |
| 2.6 The products shall be produced, processed, and packaged by facilities operating under current licenses in good standing and in compliance with USDA or CDFA food safety requirements. |
| 3. Requirements. |
| 3.1 The beverage base products shall be Kosher certified. |
| 3.2 The sugar-free, artificially sweetened products shall be available in two sizes of packaging: |
| 3.2.1 Individual serving packet, 8 fluid ounce yield. |
| 3.2.2 Bulk package, 5 to 10 gallons yield. |
| 3.3 The products shall be available in at least 5 of the following flavors: Cherry, grape, fruit punch, lemon/lime (varieties), orange, iced tea, peach or raspberry. |
| 3.4 The products shall possess a color, aroma, and flavor typical of its type. No off-flavors, off-odors, acrid or peppery taste shall be detectable. |
| 3.5 The products shall be uniformly blended, free flowing, homogeneous, dry mixtures free from hard lumps. |
| 3.6 Beverage Base Fortification. |
| 3.6.1 Each 8-fluid oz. serving of ready-to-serve product shall be fortified, as a minimum, to meet the following: |
| 3.6.1.1 Vitamin C 60 mg (milligram) |
| 3.6.1.2 Vitamin D 400 IU (international units) |
| 3.6.1.3 Vitamin E 3 IU |
| 3.6.1.4 Calcium 40 mg |
| 3.6.1.5 Zinc 6 mg |
| 3.7 Mixing. |
| 3.7.1 The products shall reconstitute in cold tap water. Products that require hot water in preparation are not acceptable. The ready-to-serve product shall be a semi-clear, bright liquid, with a surface free of floating material and foam. |
| 3.7.2 The granules shall be reconstituted in one minute or less with constant stirring when mixed with cold water tap water at approximately 50 F. A trace amount of sediment may be present but shall not adversely affect appearance and drinkability. |
| 3.8 Yield. |
| 3.8.1 Individual serving packets shall yield 8-fl. oz of finished product per packet. |
| 3.8.2 Bulk package size shall yield 5-10 gallons of finished product per package. |
| 3.8.3 Products shall provide the above yields using the same beverage base to water mix ratio for each flavor variety and packaging size. |
| 3.9 Low Flammability. |
| 3.9.1 The products shall be no more flammable than all-purpose wheat flour. All-purpose wheat flour exhibits an acceptable level of flammability in California correctional institutions and is the standard against which the flammability characteristics... |
| 3.9.2 The bidder shall submit a written statement certifying the flammability characteristics of the beverage base are less than or equal to the flammability characteristics of typical all-purpose wheat flour. |
| 3.9.3 The comparison shall be based on a “pile burn” test and an “air dispersion” analysis. It is left to the discretion of the bidder to select an air dispersion method which is repeatable and relevant to the flammability analysis. Testing is not ne... |
| 3.9.3.1 Pile Burn Test: Place an amount equal to approximately three individual serving sizes of the product, in a pile, on a non-flammable hard surface and expose the pile to a flame from a butane cigarette lighter for 30 seconds. The beverage base ... |
| 3.9.3.2 Air Dispersion Analysis: When dispersed in air forming a “dust” cloud, the beverage base product shall not exceed the flammability characteristics when compared to typical all-purpose wheat flour dispersed in the same manner and similar quantity. |
3.9.4 Upon request, the bidder shall demonstrate the method of analysis used for the air dispersion analysis. The analysis may include assumptions/interpretations, comparison data points, reference to ingredient material safety data sheets (MSDS), tes...
| 3.10 Possible information and resources include but are not limited to: |
| 3.10.1 Air dispersion is defined as either blowing the material from a horizontal surface into a reliable ignition source, dropping the material vertically into a reliable ignition source or otherwise causing the material to evenly disperse in air. A... |
| 3.10.2 Professionals with knowledge of beverage base formulation/manufacturing can use basic fire science principles to interpret flammability characteristics, making the correlations between various materials and concluding that the beverage base is ... |
| 3.10.3 Published Material Safety Data Sheets (MSDS) for chemical compounds in product ingredients and flour. MSDS’s include fire science data such as minimum combustion temperatures, explosive concentrations, and others. |
| 3.10.4 All-purpose wheat flour has a recognized minimum combustion temperature of 420 C and a minimum explosive concentration of 50 grams/cubic meter. |
| 3.10.5 The Standard of Identity for all purpose wheat flour requires a granulation size of 98% through a U.S. #70 sieve (0.0083” opening). |
| 3.10.6 A typical granulation size for dust like materials to promote deflagration (burning) is known to be about 75 micrometers, roughly equal to a #200 sieve (0.0029” opening) or smaller. |
3.11 Only color additives approved by FDA shall be used in the manufacturing of Beverage Base. The contract awardee shall comply with any subsequent changes in additive regulations implemented by FDA.
| 4. Preservation, Packaging, Labeling and Marking. |
| 4.1 PRESERVATION. |
| 4.1.1 Individual serving size packaging shall consist of an easy-tear-open, paper packet lined with a moisture barrier to prevent product from caking before opening. |
| 4.1.2 Bulk packaging shall include a moisture barrier lining to prevent caking before opening. |
| 4.1.3 All products shall be manufactured, packaged, and delivered to ensure a minimum of 120 (calendar) days post-delivery shelf life for each purchaser when stored at 40 - 85 0F. The 120-day period shall start at the time of acceptance by each facility. |
| 4.2 PACKAGING. |
| 4.2.1 All packaging products defined in this solicitation shall be safe for use at California State correctional institutions (i.e., packaging products like plastic, glass or metals shall not be used). |
| 4.2.2 Shipping containers shall not exceed 50 lbs. gross weight. |
| 4.2.3 Each primary shipping container shall include information indicating nutrition facts and ingredients and mixing instructions. |
| 4.3 LABELING and MARKING. |
| 4.3.1 Each individual serving packet and each bulk package shall be labeled to clearly indicate the flavor. |
| 4.3.2 The exterior of each shipping container case shall be clearly marked with the hechsher symbol indicating the product as certified Kosher. |
| 4.3.3 As a minimum, the exterior of each shipping case shall be marked or stamped with the product’s name, brand name, net weight, unit count, a clearly visible final assembly date and a manufacturer’s lot/batch number. |
| 5. Acceptance and Testing. |
| 5.1 ACCEPTANCE. |
| 5.2 TESTING. |
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