Beverage World - May 2008 - (Page 58) [ BEVSOLUTIONS R&D ] ORGANIC AND NATURAL INGREDIENTS A Natural Alternative Beverage manufacturers are able to develop a range of organic and natural products thanks to a greater availability of ingredients. By Heather Landi W hether due to concerns about food safety or flavors, traditional and exotic, notes Mariano Gascon, vice the perceived healthfulness of organic and natupresident of research and development, Wixon, Inc. ral ingredients, consumers increasingly find bevAs the demand for functional beverages continues to erages that include an “all-natural” positioning or grow, many beverage manufacturers are seeking out botania USDA organic seal an appealing choice. cal ingredients as an all-natural way to add specific health According to Research and Markets, the organic beverage benefits to products. market has reached US$1.3 billion in the United States, and BrainToniQ is touted as the Chicago-based research firm Mintel reports that the organic first organic, non-caffeinated beverage market is projected to grow by functional beverage for mental 65 percent by 2012. focus as it contains botanical Beverage manufacturers are now extracts, such as eleuthero root offering organic and all-natural alternaextract, Rhodiola rosea root, tives to carbonated soft drinks, energy organic agave nectar for sweetdrinks and even alcohol beverages. ness and natural citrus extracts. However, formulators still encounter a Maritime pine bark extract is number of challenges, including the garnering increased attention due cost and availability of ingredients. to studies indicating the ingrediJulie Nagy, beverage applications ent’s high antioxidant propermanager for Wild Flavors, Inc., notes ties and health benefits. It’s that organic ingredients are often harbeen used in Japan in cosmeceuvested once a year and a natural disastical foods and beverages, such ter, such as a flood or draught, can ruin as Suntory’s Fraban-Cha green an entire crop. Crop to crop variations tea beverage, notes Mario Kahn, also effect the availability of natural chief marketing officer at Toyo Bioingredients, she notes. Pharma, a leading ingredients supFormulators must be sure they are plier in Japan that markets Toyo using ingredients that are either organic FVG maritime pine bark extract. or organic compliant and be aware of “In Japan this concept of beauty the organic certification they wish to from within is quite prominent achieve, whether it’s 100 percent organic and it’s just beginning to emerge or 95 percent or a lower percentage. in the US. One advantage that we ORGANIC range from beer to “The growth of the organic beverage juice drinksBEVERAGE offerings nowdrink for mental focus. have is that we already marketed for kids to a functional market also is spurring more demand this ingredient in a beverage form for organic compliant ingredients, such as flavors or colors in Japan, so that makes it more acceptable to beverage comthat aren’t 100 percent organic, but can be used in products panies here,” Kahn says. that carry the USDA organic seal as they fall under the 95/5 Processing methods and packaging can affect the shelf life organic ruling. There is a greater variety of organic compliof organic and natural beverages as well as the stability of ant flavors and colors to use in product development than flavors, colors and vitamins used in the beverage. just five years ago,” notes Jessica Jones-Dille, industry trend “Packaging can be a challenge. PET bottles, glass, cans and manager, Wild Flavors, Inc. BIB (bag in box) will have different effects on the light and The most popular organic flavors continue to be sweet fruit heat stability of the beverage depending on what processing » BEVERAGEWORLD.COM 58_BEVERAGE WORLD_MAY 2008 http://BEVERAGEWORLD.COM
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