{"id":7509,"date":"2017-12-08T08:00:12","date_gmt":"2017-12-08T14:00:12","guid":{"rendered":"https:\/\/www.ulprospector.com\/knowledge\/?p=7509"},"modified":"2024-06-26T08:49:43","modified_gmt":"2024-06-26T14:49:43","slug":"fbn-beverage-trends-lower-sugar-botanical-extracts","status":"publish","type":"post","link":"https:\/\/ulprospector.ul.com\/7509\/fbn-beverage-trends-lower-sugar-botanical-extracts\/","title":{"rendered":"Beverage Trend Watch: Lower Sugar Content and Botanical Extracts"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/ulprospector.ul.com\/media\/2017\/12\/fbn-water-drink-detox-detox-water-OG-300x157.jpg\" alt=\"Botanical infused water - learn about current beverage trends toward lower sugar content and botanical extracts in the Prospector Knowledge Center.\" width=\"300\" height=\"157\" \/>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.<\/p>\n<p>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.<\/p>\n<p>Alternative ingredients that deliver a complex, natural\/close-to-natural taste profile can help reduce sugar content in beverages and increase consumer appeal.<\/p>\n<p>The pillars of these beverage trends are:<\/p>\n<ul>\n<li>Extracts\/Infusions from plants\/botanicals e.g. tea, herbs, and spices<\/li>\n<li>Grape-, apple-, agave-syrup (syrups based on plants)<\/li>\n<li>Fruit juice or fruit juice concentrates<\/li>\n<li>Natural, organic image<\/li>\n<li>Simple processing (craft concept)<\/li>\n<\/ul>\n<p><strong>Botanicals<\/strong> 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.<\/p>\n<p>This beverage trend goes in parallel with the increase of consumption of water and \u201cnear\u201d 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.<sup>1<\/sup><\/p>\n<p>This trend is reflected in trade shows like <a href=\"https:\/\/www.biofach.de\/en\" target=\"_blank\" rel=\"noopener\">Biofach<\/a>, the world\u2019s leading organic food trade fair. An example you might see there is <a href=\"http:\/\/www.wiegutkanntrinkensein.de\/teaz\/en\/\" target=\"_blank\" rel=\"noopener\">Dietz Teaz<\/a>, an organic soda range based on tea and juice with a sugar content of only 3.5g\/100ml.<\/p>\n<p>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.<\/p>\n<p>The next generation for creating extracts from botanicals is already at the horizon: <strong>Cold brewed infusions<\/strong>, instead of hot extraction. This technique provides fresh, flowery and cooling extracts, offering new flavor and taste profiles.<\/p>\n<p>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.<\/p>\n<p>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.<\/p>\n<p>In the end, this trend shows that customer preference is turning away from sweet to complex and exciting beverages close to nature.<\/p>\n<h3>Looking for botanical extracts for your beverage formulations?<\/h3>\n<p>Prospector has listings for more than 80 listings from global suppliers. Get instant access to technical data, samples and more now&#8230;<\/p>\n<p><a role=\"button\" href=\"https:\/\/www.ulprospector.com\/en\/na\/Food\/Product\/search?k=Botanical+Extracts&amp;sug=1&amp;st=31\" target=\"_blank\" rel=\"noopener\"><br \/>\nSearch now<br \/>\n<\/a><\/p>\n<h3>Further Reading:<\/h3>\n<ul>\n<li><a href=\"https:\/\/ulprospector.ul.com\/5139\/fb-using-microencapsulation-add-oil-soluable-functional-ingredients-beverages?st=31\" target=\"_blank\" rel=\"noopener\">Using Microencapsulation to Add Oil-Soluble Functional Ingredients to Beverages<\/a><\/li>\n<li><a href=\"https:\/\/ulprospector.ul.com\/2954\/fbn-search-off-flavor-detection-beverages-continues?st=31\" target=\"_blank\" rel=\"noopener\">The Search for Off-Flavor Detection in Beverages Continues<\/a><\/li>\n<li><a href=\"https:\/\/ulprospector.ul.com\/5211\/fbn-low-calorie-artificial-sweeteners?st=31\" target=\"_blank\" rel=\"noopener\">Should Consumers Trust Low-Calorie Artificial Sweeteners?<\/a><\/li>\n<\/ul>\n<h3>References:<\/h3>\n<ol>\n<li>Beverage Daily: <a href=\"https:\/\/www.beveragedaily.com\/Article\/2017\/11\/16\/US-beverage-consumption-trends-NHANES\" target=\"_blank\" rel=\"noopener\">Beverage consumption trends: \u2018Messages about drinking non-calorie beverages are having an effect\u2019<\/a><\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>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 &hellip; <a href=\"https:\/\/ulprospector.ul.com\/7509\/fbn-beverage-trends-lower-sugar-botanical-extracts\/\">Continued<\/a><\/p>\n","protected":false},"author":25,"featured_media":7510,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"episode_type":"","audio_file":"","podmotor_file_id":"","podmotor_episode_id":"","cover_image":"","cover_image_id":"","duration":"","filesize":"","filesize_raw":"","date_recorded":"","explicit":"","block":"","itunes_episode_number":"","itunes_title":"","itunes_season_number":"","itunes_episode_type":"","footnotes":""},"categories":[2],"tags":[124,224],"ppma_author":[1259],"class_list":{"0":"post-7509","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food-beverage-nutrition","8":"tag-trends","9":"tag-beverage","10":"entry"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Beverage trends: lower sugar content and botanical extracts<\/title>\n<meta name=\"description\" content=\"Expert Martin Haug highlights some current beverage trends in the marketplace, including high intensity sweetener alternatives and botanical extracts.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ulprospector.ul.com\/7509\/fbn-beverage-trends-lower-sugar-botanical-extracts\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Beverage trends: lower sugar content and botanical extracts\" \/>\n<meta property=\"og:description\" content=\"Expert Martin Haug highlights some current beverage trends in the marketplace, including high intensity sweetener alternatives and botanical extracts.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/ulprospector.ul.com\/7509\/fbn-beverage-trends-lower-sugar-botanical-extracts\/\" \/>\n<meta property=\"og:site_name\" content=\"Prospector Knowledge Center\" \/>\n<meta property=\"article:published_time\" content=\"2017-12-08T14:00:12+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-06-26T14:49:43+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/ulprospector.ul.com\/wp-content\/uploads\/2017\/12\/fbn-water-drink-detox-detox-water-OG.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"628\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Martin Ernst Haug\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:image\" content=\"https:\/\/ulprospector.ul.com\/media\/2017\/12\/fbn-water-drink-detox-detox-water-600x400-150x150.jpg\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Martin Ernst Haug\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/ulprospector.ul.com\\\/7509\\\/fbn-beverage-trends-lower-sugar-botanical-extracts\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/ulprospector.ul.com\\\/7509\\\/fbn-beverage-trends-lower-sugar-botanical-extracts\\\/\"},\"author\":{\"name\":\"Martin Ernst Haug\",\"@id\":\"https:\\\/\\\/ulprospector.ul.com\\\/#\\\/schema\\\/person\\\/3aaa2af9c3b5eac8345f7c4773633a5b\"},\"headline\":\"Beverage Trend Watch: Lower Sugar Content and Botanical Extracts\",\"datePublished\":\"2017-12-08T14:00:12+00:00\",\"dateModified\":\"2024-06-26T14:49:43+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/ulprospector.ul.com\\\/7509\\\/fbn-beverage-trends-lower-sugar-botanical-extracts\\\/\"},\"wordCount\":540,\"image\":{\"@id\":\"https:\\\/\\\/ulprospector.ul.com\\\/7509\\\/fbn-beverage-trends-lower-sugar-botanical-extracts\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/ulprospector.ul.com\\\/wp-content\\\/uploads\\\/2017\\\/12\\\/fbn-water-drink-detox-detox-water-600x400.jpg\",\"keywords\":[\"Trends\",\"beverage\"],\"articleSection\":[\"Food, Beverage &amp; 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He received his Diploma and his Ph.D. at the University of Stuttgart-Hohenheim. His thesis was about apple juice processing and polyphenols. Dr. Haug is author of more than 60 publications in technical\/scientific journals and manuals. His primary focus is beverage development and formulation. He is a lecturer and organizer of symposia about current technical topics with regard to beverages and beverage ingredients. Dr. Haug is a member of several associations of the food industry. In the early 80s, he began his industrial career at the department of research at Milupa (Infant Formula). Martin owned leading management positions at Eckes-Granini, a leading manufacturer of fruit juice and spirits. In the mid 90s, he switched to the food ingredient sector. He was Business Manager Beverages Flavor European Region at DRAGOCO. Later on Martin was Technical Director non alcoholic Beverages at SYMRISE, EAME, Flavour and Nutrition. A very important step in his career has been the move to technical education and training of technical specialists and management in 2007. In 2009 he founded beverage-consult, a consulting company focusing on training and education of ingredient suppliers. The second branch of his business is customized beverage formulation for startup companies. Since 2012 Dr. Haug is lecturer for food technology at the University of Applied Sciences Niederrhein, Department of Nutritional Science. Martin has guided several bachelor and master theses and established lab facilities for beverage application and analysis. Since 2014 he is also involved in the education of craftsmen for fruit juice and distillation. Martin is a swabian inventor and hardworking creator with an extensive network within the food and ingredient sector.\u00a0He is flexible and insists: \u201cimpossible is not an option.\u201d His website: www.beverage-consult.com","sameAs":["http:\/\/www.beverage-consult.com"],"url":"https:\/\/ulprospector.ul.com\/author\/martin-ernst-haug\/"}]}},"authors":[{"term_id":1259,"user_id":25,"is_guest":0,"slug":"martin-ernst-haug","display_name":"Martin Ernst Haug","avatar_url":"https:\/\/ulprospector.ul.com\/media\/2017\/10\/Martin-Ernst-Haug_avatar_1508792976-96x96.jpg","0":null,"1":"","2":"","3":"","4":"","5":"","6":"","7":"","8":""}],"_links":{"self":[{"href":"https:\/\/ulprospector.ul.com\/wp-json\/wp\/v2\/posts\/7509","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ulprospector.ul.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ulprospector.ul.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ulprospector.ul.com\/wp-json\/wp\/v2\/users\/25"}],"replies":[{"embeddable":true,"href":"https:\/\/ulprospector.ul.com\/wp-json\/wp\/v2\/comments?post=7509"}],"version-history":[{"count":0,"href":"https:\/\/ulprospector.ul.com\/wp-json\/wp\/v2\/posts\/7509\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ulprospector.ul.com\/wp-json\/wp\/v2\/media\/7510"}],"wp:attachment":[{"href":"https:\/\/ulprospector.ul.com\/wp-json\/wp\/v2\/media?parent=7509"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ulprospector.ul.com\/wp-json\/wp\/v2\/categories?post=7509"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ulprospector.ul.com\/wp-json\/wp\/v2\/tags?post=7509"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/ulprospector.ul.com\/wp-json\/wp\/v2\/ppma_author?post=7509"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}