Why Choose Food Research Lab's FRL as Your Food Product Development (FPD) Consultant and Partner?

There are several options in almost every product area in today’s market, and the difficulty is in coming up with unique items that stand out and connect with customers. Food Research Lab's Food Research Lab (FRL) takes a holistic approach to creating food and beverage products. We define, demographically target, and build effective goods through a sequential process for category selection and comprehension. The client can visit the lab to learn the process. We offer unlimited rounds of revisions to ensure customer satisfaction. The final product prototype, along with the documentation process, including the video (through email), will be shipped to the client, and in case the client is not satisfied with the video, a food technology consultant will visit the place for the product demo at the client’s costs.

What are the different forms that you deliver the Food Product Formulations?

The food industry is witnessing a new form of consumption. Keeping that in mind, we can formulate the products in the form of ready-to-eat, ready-to-drink, ready-to-mix, ready-to-serve, and ready-to-cook food products. We use ingredients that offer an added value to the development and improve its indulgence and sustainability in terms of its functional ingredients, plant-based food dyes, and natural preservatives with a clean label.

What are the sectors Food Research Lab cover?

We cover a wide range of sectors such as soups, sauces and dips, chips, tortillas, dry beverage powder, plant-based products, masalas, puddings, instant mixes and many more.

How is sensory testing been carried out?

Our sensory examination leads to the precise formulation and recipe recommendations. We develop data-driven design models based on sensory research and customer insights. The fact-based design methodology used by Food Research Lab reduces risk and gives our clients market confidence while cutting development time in half. With our dedicated sensory lab facility, our team takes satisfaction in creating and optimizing successful products in the marketplace, generating a favourable return on investment, and developing brand advocates.

Formulation of Functional Ready-To-Drink Beverage Drink

Thumbnail Image-Shelf-Stable FUNCTIONAL ready-to-drink (RTD) Beverage Formulation

07 Apr

Functional Ready-to-Drink Beverage formulation- Food Research Lab(FRL)

by Food Research Lab

in Healthy Beverages

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Introduction:

Next in the series of shelf-stable ready-to-drink (RTD) beverage development is the functional RTD beverage formulation, which includes a range of immunity-boosting additives, natural flavors and colors and finally improved digestive health. Functional RTD beverages are trending with a go lifestyle and provide additional health benefits. Relaxing ingredients such as chamomiles, green tea, cacao and lavender and added to relaxation enhancing drinks. However, beverages in this segment often face challenges in the final mouth feel and lack in flavor.

Immunity boosts and sports nutrition

Beverages supporting improved immunity has spiked in sales as a result of the unforeseen COVID-19 pandemic. This upsurge is not just a seasonal market trend for immune focus functional beverage, but which preexisted and also much required for ongoing healthy consumers. Antioxidant-rich superfoods, probiotics, turmeric and ginger, elderberry are a few common ingredients that are used to immune boosting functional beverages. Antioxidants, vitamins and minerals (fortified) are also usually incorporated into the available drink to offer immune system support. Adaptogens are unfamiliar ingredients that offer potential immunity benefits, which form the basis for elixir blends and herbal teas. For instance, Rhodiola rosea and trans-resveratrol help to adapt and recover from stress.

Moreover, high antioxidant levels can reduce oxidative damage and suppress inflammatory molecules, which in turn will have a positive effect on stress and depression. Food scientists are formulating functional beverages to address stress, anxiety and insomnia. Poor sleeping habits can lead to an imbalance in human health. This functional RTD may help to alleviate, maintain and restore balance and stability in the body.

In sports nutrition, functional beverages are supposed to aid in recovery, such as healthy repair, strengthening of muscles, and reduce inflammation. Recovery post training is extremely important, allowing the body to recalibrate and avoid injuries. Naturally extracted anti-inflammatory flavonoids and antioxidants from tart cherries and other nutritional ingredients are incorporated into sports recovery beverages to protect against free radicals produced during exercise. Some RTD beverages also include branched-chain amino acids (BCAAs) to improve athletic performance and recovery.

Natural flavors, taste and mouthfeel

A functional RTD beverage includes three main factors: flavour, taste and mouth feel. Manufacturers shifting away from artificially fortified ingredients with functional compounds with the holistically natural offering made with functional ingredients such as botanicals. Floral flavours such as hibiscus and rose are becoming more prevalent, with light red and pink tones gaining attention. Orange and yellow plant pigments hues are found in a range of food application, such as from flavoured water to yoghurt. Some ingredients require masking, such as bitterness and metallic, to make products palatable.

Digestive health

Functional beverages and health focused consumers are getting attracted to natural sources. For instance, natural caffeine based beverages are perceived to be better for you, compared to synthetic sources. Natural caffeine is extracted from green tea and green coffee beans which provide a healthier and natural energy boost. A novel ingredient like theacrine is similar to purine alkaloid structure without cardiovascular stimulant side effects.

Probiotics and prebiotics continue to be the centre of attention while targeting healthy gut micro biome. Kombucha (fermented tea-based) beverage continues to grow in popularity, especially when consumers learn about their functionality. The fermented brew not only tastes delicious but also benefits a variety of healthy gut benefits supporting inflammation.

Protein source

Proteins are the backbones of functional beverages, especially in the nutritional space. Whey and other milk proteins have been the most common sources used in sports focused formulations. A complete explanation is covered in our previous blog. However, proliferations of plant based proteins are emerging in RTD beverages. A complete blend of brown rice, pea and chickpea contains all essential amino acids to support the body’s renewal and maintenance. A wide variety of flavour profiles are achievable from different plant proteins. However, some might need masking agents and extra sweeteners.

Talking about sweeteners and sugar reduction is always a two sided coin in new product development. Consumers prefer a great taste but with lower sugar content and minimal or nil sweeteners. Many Food product companies are trying to move towards a cleaner label to attract health conscious consumers, such as zero calorie stevia. Stevia is often used in combination with erythritol to mask off flavours and metallic notes. Monk fruit is another alternative that is currently used in beverage formulations.

Shelf life

For a functional shelf stable RTD beverage development, synthetic preservatives can’t be used. Plant based ingredients with antioxidant capabilities are used to preserve and extend shelf-life. Natural extracts, such as rosemary, green tea and spearmint have shown the potential to add stability to the product and extend shelf life.

RTD Coffee drink

RTD coffee is an excellent source of instant energy for consumers especially youngsters. Consumption of carbonated drinks is declining as several forms of soft drinks are flocking the market with many coffee options entering the hot category. RTD coffee space with cold brew was called a perfect blend of high conjugated linoleic acid (CLA) and cold brew coffee. Multi-serve RTD coffee has a lower consumption frequency indicating whitespace opportunity within coffee market. Single serve options add a creative edge for consumers and able to enjoy differently each day.

A Non-GMO lactose friendly option holds 20 grams of protein in the low sugar range which is shelf-stable for 6 months. CLA has quantifiable effects in heart disease and said to be anti-cancer. CLA level contains two to three times of regular milk. Brick and mortar coffee has moved toward texturized drinks such as lattes and cappuccinos. Manufacturers are working on improving the quality, authenticity, and variety of flavours to showcase the dairy component’s taste. RTD latte products with less sugar (40% less) and made with premium Arabica coffee beans are currently in trend with healthful products and various flavours such as mocha, vanilla, and caramel.

Conclusion:

The fundamental trend is for lifestyle-oriented functional beverages, not empty calories offering few benefits. Balance is key. With great functionality comes great challenge. A wider focus may be determining how to deliver multiple functional advantages within a single product. Food Research Lab provides food consulting services.