Flavors and Flavor Enhancers

Flavors are a key ingredient in many drinks and snacks. From chocolate to ice-cream, cheese spreads and even mouthwash, flavours provide taste to a variety of products.

The beverage industry is undergoing significant change. Flavor concentrates for beverages are driving innovation in a number of categories. These trends have a positive impact on sales.

Fruits

Fruit flavours are a popular choice among beverage makers, as they add natural sweetness and flavor nuances to many beverages. They can also provide antioxidants to help keep consumers healthy.

A variety of fruits can be used as a source of flavor, according to iTi’s Farr, including berries, bananas and citrus fruits. Berries, for example, have antioxidant properties and can be paired with other ingredients to create unique beverage offerings.

These ingredients can be sourced from both domestic and exotic regions, providing manufacturers with the opportunity to expand their portfolios and develop innovative products. In addition, some fruits can offer a more visually appealing option to consumers, says Datassential’s Payne, such as dragon fruit and guava.

When choosing a fruit flavor for your formulation, consider the amount of juice and the sugar/acid ratio. This will help you determine if the flavor is too sweet or too tart.

Exotic and tropical fruits are gaining popularity in the beverage industry. They are rich in vitamins and nutrients, and can be used to create high-quality, flavorful drinks without breaking the bank.

In addition to promoting health, these flavours are also helping to boost sales and grow the global market for fruit drinks. The market is forecast to increase 5% per year over the next five years and account for over 10% of soft drink volume.

This growth is attributed to consumer awareness of the dietary benefits of fruit-based beverages. As governments around the world levy additional taxes on sugary carbonated beverages, consumers are looking for healthier options.

The demand for functional beverages is also increasing, and manufacturers are focusing on offering more healthy products with clean-labels. In addition to using fruit, these products often feature other botanicals and superfoods that promote health and wellness.

These ingredients can be added to a variety of products, including water and tea. They can also be incorporated into frozen cocktails and blended beverages. As such, they can help to attract new customers while ensuring long-term brand loyalty.

Natural flavours

Natural flavours are added to food and beverages for a range of reasons. Usually, they add an extra dimension to flavor concentrates for beverages the taste, smell and visual appeal of a product. However, they can also have some harmful effects when ingested.

When you see the words “natural flavour” on an ingredient list of your favorite soda or sparkling water, you may assume that it’s made with fruit essences and other natural ingredients. But, this isn’t always the case.

The FDA defines a natural flavor as any ingredient that’s derived from a vegetable, plant or animal source and isn’t produced through chemical processing in a laboratory. Some examples of natural flavors include vanilla extract (from vanilla beans), peppermint extract, and chocolate extract.

In addition to natural flavors, artificial flavours are also common in beverages and foods. These synthetic additives can enhance the taste of a beverage or food, but are not intended to be nutritious.

A good way to avoid them is to choose foods that are whole, unprocessed and naturally flavored. This will not only reduce the amount of additives you consume, but it will also give your body more valuable nutrients and minerals.

Another important point to remember is that natural flavours can be contaminated with chemicals or other substances that aren’t natural. That’s why it’s important to check the ingredients list and ask for additional information from a company if you have a health condition or food allergy that makes you more sensitive to additives.

There are many different types of natural flavours and they vary by source. Some are distilled from a single natural source, such as amyl acetate or citral. Others are extracted from a mixture of plant ingredients, such as cinnamon oil or almonds.

Floral flavours, such as jasmine, hibiscus and lavender, are becoming more popular in beverages. These flavours have a pleasant taste and can even provide some health benefits.

Some natural flavours can be dangerous if they contain ingredients that you’re allergic to, so be careful when choosing them. Some people even develop adverse reactions to them when consuming too much.

Botanicals

Whether it’s a gin and tonic, kombucha or seltzer, botanicals can be used in many drinks to create refreshing flavour combinations. They add a touch of floral, herbal and delicately fruity notes that elevate drinks without relying on sugary sweeteners.

The use of botanicals is growing due to increasing demand for better-for-you beverages. These ingredients are known for their health and wellness benefits, including energy and immune boosts, healthy skin and improved memory and focus.

Consumers are also looking for less sugary products and a greater diversity of flavors. In response, many beverage companies are incorporating botanicals into their products to give them more natural and sophisticated flavours.

Botanicals are a popular ingredient in ready-to-drink teas and iced teas because they can be infused with a variety of fruits, flowers and spices. The flavor combinations can be subtle or bold, highlighting the freshness of ingredients such as hibiscus, mint and ginger.

In addition to their functional and health benefits, consumers are attracted to botanicals for their taste and aesthetically pleasing appearance. They are a key trend in the global beverage industry and Zion Research predicts that the global market for botanicals will be $1,489 billion by 2025.

Adding a natural and sophisticated flavour to a beverage can be a challenge because most herbs and spices have a strong and unpleasant taste. However, using the right techniques can help to reduce this negative perception. Some of these strategies include carefully adjusting the level of the herb, choosing a complementary base and flavor system, blending with customized flavor systems that account for some of the existing flavor notes, and masking flavours.

While there are a lot of potential applications for botanicals, they should be avoided in drinks that contain alcohol because they can cause stomach discomfort. In addition, botanicals should not be used to treat a medical condition or as a replacement for a doctor’s recommendation.

One brand that combines the power of nature with the art of distillation is Bax Botanics, founded in 2019. It produces a range of non-alcoholic spirits made from sea buckthorn and verbena with smooth and zingy flavours.

Brown flavours

Brown hues are often used in beverages to add richness and depth. This color may be derived from various ingredients, including fruit or vegetables. It is also used to enhance a beverage’s flavor.

Food color is a big factor in consumers’ perceptions of a beverage, according to studies by D.D. Williamson, Louisville, Ky. In her March 2013 study, she presented 24 test subjects with clear, brown and pink versions of a lemon-lime-flavored carbonated beverage. The brown-colored version was perceived as less refreshing than the clear drink. Participants also were more likely to describe the pink-colored beverage as “fruity” or “berry-like.”

Red is another popular color in beverages, says Phillip Cook, research and development platform leader for colors at Sensient Consumer Products, Fairfield, N.J. This hue is typically made from carmine or anthocyanins, including red cabbage, grape, red radish, black carrot, elderberry and purple sweet potato.

Using natural colors can help a brand stand out in the marketplace, says Kelly Newsome, corporate communications manager for GNT USA Inc., Tarrytown, N.Y. The use of natural colors can also improve the safety of a beverage and help it reach global markets, she says.

Color-based flavors are a key trend in the beverage industry, experts say. Whether they are associated with chocolate, nut, sour cream or vanilla, they help to make a beverage unique and appeal to specific taste preferences, notes Christian Benetka, senior product manager at Dohler Group, Darmstadt, Germany.

Many of these flavors are based on classic desserts from around the world and can be found in dairy (milk, cheese, butter), confectionery, beverages and baked goods. The flavours can also be combined with other flavors for added versatility and interest, Benetka adds.

The flavor can also be enhanced with additives, which is important for the beverage industry because a single ingredient can have different effects on the overall taste and feel of the drink. For example, a caramel-based flavor can be enhanced with cocoa, roasted nuts or spices to create a rich and satisfying drink, Benetka says.

Other natural flavor sources that are becoming increasingly popular are herbs, spices and roots. These flavours are not only healthy and natural, but also are popular with a growing number of consumers looking to reduce their environmental impact. They are also a good source of antioxidants and vitamins.