Developing a successful functional beverage poses a significant challenge. It's not just about ensuring your product provides the desired functional benefits, like increased energy, enhanced focus, or relaxation; it also needs to be palatable and enticing to keep consumers coming back for more.
When you incorporate functional ingredients at significant levels into your recipe, you run the risk of introducing undesirable flavors such as bitterness, earthiness, or metallic aftertastes, among others. An expert in formulation can take your homemade recipe and transform it into a stable liquid suitable for store shelves, striking the right balance between functionality and taste.
Achieving this equilibrium demands specialized knowledge to tackle the technical hurdles of integrating functional ingredients into a liquid while using flavors to either enhance, neutralise, or disguise any offensive or unwelcome elements.
For formulators working on a functional beverage, they have three essential strategies in their flavour toolkit:
Embracing the inherent flavours of the functional ingredients.
Employing flavour masking and blocking techniques.
Collaborating with ingredient suppliers offering cleaner-tasting alternatives.
Embracing the inherent flavors of the functional ingredients.
Numerous functional ingredients possess distinctive and potent flavours that can easily overshadow other tastes within a formulation. Embracing or enhancing these flavours can simplify the process of creating a well-balanced and delicious beverage.
As an illustration, peas and pulses have gained popularity as a versatile source of plant-based protein, but they carry earthy undertones that may not be considered desirable. While it might be tempting to introduce a more robust flavour to overpower these less desirable notes, this can disrupt the overall flavour harmony.
A more effective approach involves working in harmony with the problematic ingredient rather than trying to counteract it. Bright and natural flavours like citrus or ginger can complement the earthy nuances of pea protein, effectively bridging the gap between an unappealing ingredient and a delectable beverage.
However, what should be done when dealing with an ingredient like amino acids, which naturally possess a "sulphury" note? While such notes might not be unpleasant in savory dishes, they would be unacceptable in a sports drink.
In such instances, product formulators explore techniques to either mask or block the objectionable flavours by altering the perception of these undesirable notes.
Employing flavour masking and blocking techniques.
Masking and blocking agents provide beverage formulators with an additional approach: either suppressing undesired characteristics, like bitterness, or altering our perception of these characteristics.
Masking, for instance, involves the use of an ingredient to introduce an aroma and/or flavor element that adjusts or "masks" our ability to detect off-notes. Masking agents may encompass ingredients such as sweeteners and acids. When used judiciously, they are applied at levels that establish a neutral flavor profile; excessive use can inadvertently introduce an unintended taste element, such as excessive sweetness.
On the other hand, blocking involves modifying the taste attributes of an offensive ingredient by either "binding" with it or "blocking" it from interacting with taste receptors on our tongue.
Ketone Esters represent functional ingredients experiencing growing popularity across various markets, but they possess a flavour resembling spoiled milk, necessitating the application of flavour technology to block the undesirable tastes before they can be incorporated into a pleasing beverage.
Collaborating with ingredient suppliers offering cleaner-tasting alternatives.
Flavor and ingredient providers are well aware of the numerous challenges associated with working with functional ingredients and are continually working behind the scenes to offer formulators and brand owners more refined base ingredients and formulations to work with.
An excellent illustration of this is seen in cannabinoid beverages.
In recent years, beverages infused with cannabinoids have seen a significant surge in popularity. However, certain cannabinoids, like CBD , bring formulation difficulties. CBD isolate, for instance, is intrinsically quite bitter, while THC emulsions may carry pronounced vegetal notes. Ingredient suppliers have been actively addressing this issue and have made substantial advancements in enhancing quality and flavour.
Formulators can assist brand owners by pinpointing suppliers offering cleaner-tasting products or by employing masking systems to render their products more palatable. Additionally, ingredient suppliers may provide alternative solutions, such as a CBD derived from citrus, which boasts a cleaner taste compared to conventional CBD due to the absence of the terpenes responsible for the hemp-derived CBD's grassy and earthy flavour.
Here are some commonly used functional ingredients and strategies to counteract their inherent, unpleasant flavours:
Given the growing consumer preference for clean and natural ingredients, many brand owners are cautious when it comes to leveraging the advantageous potential of "flavors" in the development of their functional beverages. If they aim for a clean label or a natural claim, formulators can assist brand owners in preparing for taste challenges related to functional ingredients by offering a selection of well-established flavor options to address them. Formulators can aid brand owners in selecting flavors that not only enable them to achieve the desired taste and functionality but also allow them to maintain clean and natural labeling.
Natural flavors also offer additional advantages that brand owners should consider when formulating their beverages:
Flavors provide valuable flexibility within the confines of current consumer trends, manufacturing requirements, regulatory constraints, and supply chain limitations. For instance, when brand owners wish to incorporate natural juices into a beverage formula, flavours can enhance stability, potentially extending the shelf life of the product.
Working with flavours or extracts to complement juices can enhance supply chain resilience and reduce the costs associated with raw ingredients and shipping.
The inclusion of flavours can contribute to sugar reduction, a concern for health-conscious consumers. While consumers are keen on reducing sugar content, it's essential that beverages still offer excellent taste and indulgence to enhance their appeal.
Consumers are increasingly seeking functional beverages as a convenient and portable way to access wellness solutions. However, it's not solely about the benefits; consumers also expect that every beverage they purchase will taste appealing. Innovative formulators employ various techniques to address the technical and flavour-related challenges that arise when working with functional ingredients, resulting in a thriving and flavourful category of functional beverages.
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