Today’s consumers are rarely satisfied with just a thirst-quenching drink when they crave a beverage. They’re seeking healthful extras that target everything from immunity to mood issues, from energy to meal replacement. And of course, they want plenty of flavor with few calories. The beverages that most appeal to these consumers boldly boast boosts that include vitamins and minerals, protein (plant or dairy), botanicals, tea, tea extracts, probiotics, prebiotics, and fiber.

Botanically enhanced drinks are among the leaders of the six-pack in sales. They are touting ingredients that modulate or stimulate immunity, or possess anti-inflammatory benefits. Ingredients in this category are too numerous to list, but the most popular ones of late are extracts or decoctions of ginger, echinacea, cayenne, cinnamon, eucalyptus, green tea, mint, and rosemary.

Floral botanicals, too, are in wide use, especially hibiscus, elderflower, rose, chamomile, jasmine, passionflower, and lavender. Hibiscus (a.k.a. jamaica) has been making a particularly strong comeback, having first experienced popularity in the 1970s and 1980s. Other trending botanicals are turmeric and ashwagandha (Withania somnifera). These are emerging across all flavor profiles, in both functional beverages and relaxation and hydration drinks.

Some of these botanicals, especially the florals, provide favorable flavor attributes and require minimal processing—often being employed as a concentrate from steeping and draining. But they are enjoyed for their calming and other effects as well. Those without the flavor advantages are often incorporated into more complex formulations that have a strong flavor profile or into a medium that masks any bitter or off notes.

Leaf and spore

While botanicals have been experiencing an upsurge in use in better-for-you (BFY) products, they can present a challenge in terms of flavor, as many are astringent or bitter. Hops (Humulus lupulus) have been moving beyond beers and ales and into other beverage formats. Echinacea is shifting from supplements into beverages due to its purported immunity-supporting activity, and turmeric is gaining popularity for its anti-inflammatory properties from curcumin. These ingredients typically require a strongly flavored medium and maskers or balancers in the formulation.

Turmeric has won over some consumers by being incorporated into a dairy (or dairy analog) base as “golden milk.” The dairy base neutralizes the sharper flavor notes of this powerful ingredient, and it is often balanced with other spices, including turmeric’s botanical cousin, ginger. Somewhat new to the scene is umckaloabo, also known as the South African geranium (Pelargonium sidoides). It is an herb with a long history of warding off the common cold and treating symptoms of respiratory illnesses.

Available in both extract and powder forms, mushrooms play very well with the bold, earthy flavors of coffee, tea, and cocoa-based beverages, while enhancing the ability of these products to improve immunity, decrease stress, and increase resilience.

Mushrooms have long been touted as nutritional support ingredients because of their high levels of beta-glucan, as well as certain chemical compounds recognized as medicinal. Many clinical studies show that beta-glucans have strong immunomodulating effects. Mushrooms like lion’s mane (Hericium erinaceus), shiitake, and reishi (Ganoderma lingzhi) boost immune support and act as adaptogens.

Beauty-from-within beverages often include vitamin C and antioxidant carotenoids, such as astaxanthin. But relatively new to the category is extracts from the tremella mushroom (Tremella fuciformis). These extracts are believed to help skin retain moisture and to enhance collagen fibers that keep skin healthy and bouncy, making the mushroom a plant-based alternative to animal collagen. End of Part 1