Beverage flavours can be used to mask undesirable flavors, odors or enhance the taste of a drink. These flavours can be natural or artificial.
The use of natural flavours has become more popular in recent years. Many consumers associate natural flavours with sustainability and a sense of health.
Fruits are an important source of flavor and aroma compounds in beverages. They can be added to many types of drink, including energy drinks, smoothies and soft drinks. They can also be used to create a sweet or savory flavor profile.
Some of the most common fruits in beverage flavours include lemon, lime, grapefruit, orange, melon and pomegranate. These fruits can be used in many beverages, such as juices, iced tea, coffee, and fruit-flavored water.
Aside from their flavor, citrus fruits can offer a variety of health benefits. For example, oranges have high levels of Vitamin C and are an excellent source of potassium. In addition, oranges have antioxidant properties and are a good source of fiber.
Citrus also can add a pleasant brightness to drinks in the winter, when consumers crave more natural flavors that are not overpowering. Try adding a few drops of blood orange juice or a zingy Meyer lemon to your smoothies or cocktails to bring a bright and refreshing feel to cold-weather dishes.
When choosing a fruit for use in beverage flavorings, it is important to consider the acidity and sweetness of the fruit. Balancing the two will result in a more pleasing overall taste, which can help to differentiate your beverage from other brands on the market.
It is also important to note that the volatiles of different fruits change with age, maturity and environmental conditions during fruit production. These factors can also affect the quality of the aromatic profiles and final flavor interpretation of the product.
These changes can be attributed to the development of the fruit’s ripening phase, as well as the formation of glycosides and beverage flavours glucosides from the volatile compounds. These compounds are not only released from the intact fruit tissue, but can also be produced when fruit tissues are disrupted.
Some of these aroma compounds are soluble in alcohol and can be extracted by a simple process called evaporation. Others, however, are not. These compounds are typically bound to sugars or fatty acids in the form of glycosides and glucosides, which can then be detected by the human sense of smell.
Citrus flavours are a perennial top-selling beverage flavor. In fact, according to Chicago-based Mintel Global New Product Database, citrus has been the number one choice for retail beverages around the world for many years.
For the beverage industry, citrus flavours can be an essential ingredient in creating refreshingly delicious beverages with both sour and sweet flavors. They can also create unique taste experiences that consumers haven’t experienced before.
The ability to incorporate citrus flavours in beverages is a growing trend, especially as the industry shifts its focus toward wellness-focused products. Consumers are increasingly looking for beverages that offer both health benefits and great tasting experiences.
With their natural sweetness, citrus flavours have the potential to provide a range of health benefits, including immune support. The citrus family of ingredients provides a wide variety of vitamin C and bioactive compounds, which can enhance the flavour and nutrient profile of drinks across the beverage spectrum.
There are several citrus fruits that are particularly suited to functional beverages, including oranges, lemons and grapefruit. These fruits are a rich source of nutrients, such as vitamins A, B and C, as well as bioactive compounds, such as phenolic compounds.
As a result, they can provide the ideal basis for drink innovation, says Ton Mesters, vice president of business development at Kerry Ingredients & Flavours. By incorporating fruit juices and concentrates into a variety of soft and hard seltzers, malt beverages, wine and flavored spirits, the beverage industry can expand the reach of these ingredients to new demographics and gain a wider market share, he says.
While traditional flavors such as orange, lemon-lime and blood orange remain popular, more regional and exotic citrus flavors are gaining traction with consumers. For instance, Yuzu, a Japanese citrus that has been making waves in the US food and beverage space, is quickly becoming a staple for brands.
As the global coronavirus pandemic continues to be a top priority for consumers, the demand for citrus products that provide immunity-boosting properties will continue to grow. As a result, brands will incorporate citrus components into their portfolios in response to this growing interest, notes ADM’s Moeller.
Spices are often found in food and beverage flavourings. They are used to impart a unique aroma and flavour that is not easily achieved with other ingredients. They have numerous beneficial properties and are a great addition to any healthy diet.
Many spices have antioxidant properties that help protect the body from oxidative stress. Oxidative stress is a common factor in diseases such as cancer, heart disease and neurological disorders. It is caused by many factors such as radiation, stress, alcohol, pollution and deep frying foods.
Some of the most commonly used spices in beverages are cinnamon, nutmeg, cardamom, ginger, and turmeric. They are all very warming and can add a sweet flavour to drinks.
These can be purchased in whole or ground form. It is important to note that ground spices will be less potent than whole. If you are adding a large amount of spice to a drink, consider using whole spices for added flavor.
Most spices are used in food and beverages for their aromatic and flavouring qualities, but some also have healing properties that can be beneficial to the body. Some of these include anti-inflammatory, antioxidant, antispasmodic, and antimicrobial properties.
Other benefits of using spices in your daily diet include their ability to help boost the immune system, increase energy, improve skin health and promote digestive function. They are also a good source of minerals and vitamins.
A variety of herbs and spices are used in the preparation of a number of foods, including processed meats, sausages, sauces, vinegars, pickles, chutneys, preserves, biscuits, cookies, cakes, confections, and liqueurs. Some of these products also contain essential oils, which are extracted from the plants by a variety of methods.
Some processing methods, such as freezing, cryogrinding and microencapsulation can also protect the essential oil content of spices. These methods can be used to keep the spice fresh and to retain its aromatic and flavouring properties while minimizing nutrient losses.
The use of spices in beverages is becoming more popular due to its nutritional value and benefits to the body. They are a good source of protein, carbohydrates, fats, vitamins and minerals, which helps in weight loss and maintaining good health. They are also rich in dietary fibres and phytochemicals that provide antioxidant, antispasmodic, antibacterial, antifungal, antimicrobial, and anti-inflammatory properties.
Peaches & Nectarines
Peaches and nectarines are both sweet, aromatic and delicious stone fruits that pair well with other ingredients to create beverage flavours. Their versatility makes them a natural addition to fruit juices, teas, and cocktails. They can also be used in savory recipes, like pies and jams.
They are easy to prepare, so they make a great addition to snack and dessert platters. Their rich, fruity taste pairs well with many other flavours, such as vanilla and almond. Nectarines are also a great source of potassium, which is important for healthy blood pressure and can support positive outcomes among pregnant women.
As with most stone fruits, they should be ripe when ready to eat for the best flavour and texture. When choosing, try to choose a variety that has a soft yield under gentle pressure when you squeeze it. The riper the fruit, the more fragrant it will be.
Both nectarines and peaches are high in nutrients, including vitamins C and A. They are also a good source of fiber and contain small amounts of potassium. The fibre content may help to lower the risk of certain types of cancer.
When buying, opt for organic varieties as they tend to be less contaminated with pesticides. If you can, shop at the farmers market, where they’re often fresher than store-bought options.
They’re also a great source of antioxidants, including beta-carotene and vitamin C. Both these nutrients have a positive effect on the immune system, reduce inflammation and promote heart health. Adding peaches and nectarines to your diet can lower your risk of multiple cancers.
Nectarines are a low-calorie, low-fat fruit beverage flavours that contains no cholesterol and no sodium. They’re a good choice for people looking to maintain a healthy weight or improve skin health.
A medium nectarine (142 grams, 2 1/2 inches) provides 62 calories. It’s a good source of fiber, vitamins A and C, and potassium.
They can be eaten raw, made into preserves or jam, and added to fruit salads, smoothies, and yogurt. You can even freeze overripe nectarines for use later in smoothies and other recipes.