Beverage Flavours For the Health Conscious Consumer
The health-conscious consumer is demanding more from their beverages. They are seeking beverages that have the halo of healthy, functional attributes, including caffeine to boost energy; adaptogens such as ginseng and ashwagandha to promote mental clarity; and probiotics for digestive health.
Extracts can heighten or balance beverage flavors and add stability to formulations. They can also help to keep the flavor consistent even as the product ages on store shelves.
Fruit
When it comes to beverages, consumers are constantly looking for something a little bit different. They want a drink that offers both taste and functionality, and a beverage that is specially adapted to the mood or occasion.
Fruit flavours offer a great option for beverage formulators as they are highly versatile and can be used across multiple product categories. A berry that has been popular recently is raspberry, with the popularity driven by its mouth-watering flavour and association with summer. Raspberries are rich in a range of flavour compounds including aldehydes, lactones and esters which present a full spectrum of aromatic and flavour sensations. Another of the many berries that are available is blackcurrant, which is also known as Ribes nigrum. This dark berry has an intensely fruity flavour and is packed with a variety of aromatic and flavour compounds including aldehydes, ketones and terpenes as well as mono- and sesquiterpene alcohols, esters and oxides.
Across both the soft drinks and alcoholic beverage sectors, there is a growing trend for cocktail flavours and tropical flavours especially in the RTD premium adult drinks sector as well as in the emerging low/no space inbetween. These new, exciting flavours help to drive up the appeal and offer a more authentic feel for beverages and can add interest to the range of products on offer.
Citrus
Citrus fruits are full of vitamins and minerals and can brighten up any drink. The citrus family includes oranges, lemons, limes, tangerines and grapefruits. They are also rich in flavonoids and have been shown to have anticancer properties.
The name of this genus is Latin for “citrus”, meaning citrus, and is applied to a group of evergreen shrubs or trees (Rutaceae) with thickly overlapping fruit-bearing rinds. Economically important members include the lemon (Citrus limon), lime (C. xaurantifolia), sweet orange Beverage Flavours (C. sinensis), grapefruit (C. paradisi), tangerine (C. reticulata), and pomelo (C. grandis). Most have leathery leaves and thorns.
All citrus plants are rich in flavonoids, which can have various health benefits. They can boost the immune system and help prevent colds and flu. In addition, certain flavonoids like hesperidin and apigenin have been shown to prevent degeneration of the brain and improve mental function in older people.
Citric acid can be an off flavour if it is present at too high of an overall level or for a specific style of beer. This can be caused by poor fermentation techniques, the use of certain yeast strains or contamination or inoculation with wild yeasts. It can also be the result of oxidation of the hops. The taste can food flavour manufacturers be described as sour, tart or vinegary. Typically it is best to reduce this through better fermentation and storage conditions.
Herbs
Herbs can add a unique flavour and colour to beverages without the use of fat, salt or sugars. They are often nutrient dense and have health-promoting properties too. Experiment with a variety of herbs to find one you enjoy. Use them as a garnish for cocktails or as the base for herbal teas. You can muddle herb leaves in drinks to get their flavours to permeate the drink. Try this with mint or basil in a mojito or with other summer cocktails, with or without alcohol.
Herbal flavours are also popular in beer cocktails and spirit drinks. Ginseng, for example, has an anti-aging effect and helps boost energy levels. It also reduces stress and improves memory, concentration and stamina. Adding a hint of ginseng to a beer can create a new delightful taste that appeals to health-conscious consumers.
Today, consumers are more focused on wellness and a balanced diet than ever before. This is fueling innovations that offer a halo of health and specific functional attributes. This is evident in the beverage market, where we are seeing products that are infused with adaptogens like ashwagandha; probiotics; and herbal extracts that help to support a healthy immune system. Moreover, there is a move towards tropical and cocktail flavors in RTD premium adult beverages and the low/no alcohol space too.
Spices
Spices are the quintessential kitchen staple, and are a great way to add flavor to beverages. Whole spices can be used to infuse spirits or syrups, and ground spices can be sprinkled on drinks or mixed with salts and sugars for a garnish.
Basil can be a delicious addition to a number of cocktails, and goes beautifully with gin. It has a refreshing, floral taste that’s perfect for summer cocktails, and it’s also great when mixed with lemon or lime juice. Black pepper is a common spice that can be used to add heat or a bit of a kick to a drink. It pairs well with a variety of spirits and can be used to create a cocktail that has a bit of a fiery kick. Paprika is another spicy spice that’s commonly used in many different cocktails. It’s a great addition to fruity cocktails, and can be used to give them a rich, dark color.
Cinnamon is a seasonal drink topping, and can be found in the form of sticks or powder. It’s a great addition to warm drinks, such as mulled wine. It’s also an excellent ingredient for winter cocktails, as Bustle reveals.
Nutmeg is a classic holiday ingredient, but it can also be added to warm drinks, such as eggnog. It’s also an essential component of hot chocolate, and can be a great addition to rum.