European consumers are seeking for alternatives to traditional sweetened soft drink beverages. Sweetness is linked to sugar and high caloric content. Current beverage trends reflect these preferences.
Beverages based on high intensity sweeteners with low or no calories could be an alternative, but often have a negative image due to side effects (such as undesirable taste or toxicology) and current beverage trends indicate health-conscious consumers find them less desirable.
Alternative ingredients that deliver a complex, natural/close-to-natural taste profile can help reduce sugar content in beverages and increase consumer appeal.
The pillars of these beverage trends are:
- Extracts/Infusions from plants/botanicals e.g. tea, herbs, and spices
- Grape-, apple-, agave-syrup (syrups based on plants)
- Fruit juice or fruit juice concentrates
- Natural, organic image
- Simple processing (craft concept)
Botanicals often have a complex taste profile which can be astringent, sweet, or slightly bitter, with long-lasting effects. Their unusual flavors enable beverage producers and developers to lower sugar content to below 7g/100ml. This is nearly half of the sugar content of traditional soft drinks. As consumer preference continues to change to less sweet beverages, even lower sugar content levels in this concept is accepted.
This beverage trend goes in parallel with the increase of consumption of water and “near” water beverages, such was tea/iced tea. A recent Harvard study indicates a decline in US consumption of sweet beverages, combined with an increase in water consumption.1
This trend is reflected in trade shows like Biofach, the world’s leading organic food trade fair. An example you might see there is Dietz Teaz, an organic soda range based on tea and juice with a sugar content of only 3.5g/100ml.
The technology for obtaining the extracts from botanicals is traditionally like tea or beer brewing. Botanicals are extracted by hot or boiling water, and then applied to beverages. Stabilization by filtration in some cases is necessary. An increasing number of beverage companies are investing and applying this craft technology.
The next generation for creating extracts from botanicals is already at the horizon: Cold brewed infusions, instead of hot extraction. This technique provides fresh, flowery and cooling extracts, offering new flavor and taste profiles.
In some cases, new botanicals not being consumed traditionally in Europe, are used in extracts/infusions. That could possibly fall in the EU Novel Food regulations.
The usage of new ingredients means more tests. New concepts have to be evaluated carefully for physical stability, color, taste, and flavor changes. Additionally, stress tests at elevated temperature are highly recommended. Possible health claims also have to be evaluated and approved, and carefully cleared prior to going on the market.
In the end, this trend shows that customer preference is turning away from sweet to complex and exciting beverages close to nature.
Looking for botanical extracts for your beverage formulations?
Prospector has listings for more than 80 listings from global suppliers. Get instant access to technical data, samples and more now...
The views, opinions and technical analyses presented here are those of the author or advertiser, and are not necessarily those of ULProspector.com or UL Solutions. The appearance of this content in the UL Prospector Knowledge Center does not constitute an endorsement by UL Solutions or its affiliates.
All content is subject to copyright and may not be reproduced without prior authorization from UL Solutions or the content author.
The content has been made available for informational and educational purposes only. While the editors of this site may verify the accuracy of its content from time to time, we assume no responsibility for errors made by the author, editorial staff or any other contributor.
UL Solutions does not make any representations or warranties with respect to the accuracy, applicability, fitness or completeness of the content. UL Solutions does not warrant the performance, effectiveness or applicability of sites listed or linked to in any content.
Leave a Reply or Comment