Wellness-Inspired Beverage Flavours
From a refreshing swig of beer to an elegant cup of tea, beverages accompany us through many moods and occasions. With modern consumers’ interest in wellness shaping their choices, brands have a unique opportunity to innovate by adding value with flavor associations that support wellbeing.
From sweetening to masking off-notes, flavor basics are key to creating exceptional beverages. Our liquid concentrates are ideal for creating clean-label, all-natural Beverage Flavours.
Exotic Fruits
As consumers travel more, they are gaining access to flavours and fruits that are outside their normal repertoire. As a result, new and exciting tropical flavours are starting to make their way into the beverage market. From camu camu to pink guava, exotic fruit flavors are popping up in near waters, still beverages and carbonated soft drinks. WILD’s natural “Tropical Fruits” line offers a full spectrum of tropical fruit flavors including passion fruit, coconut, mango and pineapple to appeal to this growing trend.
Durian, a large, green spiny fruit native to Malaysia and Singapore, is known for its pungent smell but also provides a healthy dose of vitamin C, calcium and fiber. Salak, or snake fruit, is another exotic Asian fruit that tastes a bit like a cross between mango and pineapple and is often used on fruit trays and bowls.
Other exotic fruit flavors ripening in popularity include jackfruit (which can weigh up to 100 pounds and has a sour/tangy flavor similar to pulled pork), papaya and passion fruit, which is prized for its vibrant hue and sweet tart flavor. And a lesser-known fruit, araza, found in subtropical South America, is an ideal ingredient for tropical-flavored beverages as it balances the acidity of citrus fruits and adds a smooth texture. Acerola, another tropical fruit, is high in vitamin C and adds a bright, orange color to beverages.
Pomegranate
Pomegranates (Punica granatum) are more than just a trend, this tart superfruit has moved beyond the fruit fad stage and into a menu staple. The seeds and juice of this popular fruit contain a number of powerful antioxidants that offer an abundance of health benefits.
The pomegranate is rich in polyphenol antioxidants, which are known to combat unstable molecules that can damage Beverage Flavours cells over time. It also contains folic acid, vitamin C and vitamin K. Pomegranate is used in a variety of beverages, including juices, smoothies and jellies, as well as a popular ingredient for a sweet syrup called grenadine.
Studies have shown that phenolic compounds found in the skin and juice of pomegranates may prevent the growth of cancerous tumors and inhibit metastasis. Additionally, pomegranate extract has been shown to block the production of an enzyme that destroys cartilage in test tubes.
To prepare pomegranate juice, cut the fruit in half and extract the red seeds and juice with a juice reamer. Then strain through a damp jelly bag or several layers of cheesecloth. Measure 4 cups of juice. To make syrup, combine juice and sugar, stirring to dissolve the sugar. Heat just to simmering, and simmer three to five minutes. Cool, and store in the refrigerator or freeze. To use, spoon syrup over ice cream or chilled fruits, or add to drinks.
Spices
Most spices are intensely flavored, so only small amounts are needed to bring a beverage its desired flavor. Spices also tend to be low in calories and sugar, and they contain mineral-packed nutritional goodness including iron, magnesium, and calcium. The oils in many spices are antioxidant-rich, as well.
Because of their unique, natural flavors and health benefits, these ingredients are being used more in beverages than ever before. There’s been a move toward tropical and cocktail flavors in both the RTD premium adult beverage space and the low/no alcohol category.
For example, coriander seeds (citrusy, spicy) and rosemary have both been infused in new gin cocktails. And cardamom is a staple in tea drinks like the masala chai, and is a key ingredient in a popular pomegranate martini recipe.
Often, spice extracts are used in place of whole spices. They’re more concentrated and easier to work with, since the Beverage Flavours oils are separated from the plant matter during extraction. These oils are then combined with a base to make the final drink.
It’s important to grind or crush the spices immediately before use because they lose their flavor intensity quickly. Toasting them is one way to increase their intensity, and is recommended for some spices (like cinnamon). To get the most out of your spice blends, consider using a mortar and pestle or a coffee grinder.
Naturals
The taste of a beverage is the crucial element that decides whether a product becomes a consumer favourite. Experts are constantly collecting new data and conducting analyses to determine which flavours will make a difference.
Flavors play an important role in helping to create a wide variety of beverages that appeal to various market segments, meet specific functional requirements and offer a range of health and wellness benefits. For example, Danisco has developed fruit-based flavors for milk to encourage children to consume the calcium they need. Givaudan Flavors has also created a portfolio of ingredients to help beverage manufacturers develop products that contribute to a healthier lifestyle without sacrificing taste.
Naturals are one of the fastest growing categories in beverages. This growth is driven by consumer interest in health and wellness attributes, as well as a desire to enjoy a more authentic, natural taste. The trend is driving the use of natural flavourings in both RTD alcoholic beverages and the emerging low/no alcohol space.
However, when it comes to naturals, not all naturals are equal. The definition of what is considered a “natural” flavouring can vary from country to country, but in general it means that the ingredients must have been derived from a plant, animal, or microorganism by a physical, enzymatic, or chemical process. For example, vanilla is a naturally occurring compound that can be extracted from a variety of different sources, including wood pulp and banana peels.
