Christmas cheers: Kerry uncovers indulgence and nutrition “balancing act” in festive beverages

19 Dec 2023 --- Reducing sugar content, improving sustainable nutrition metrics and innovating cost-effectively are among the emerging trends Kerry has unveiled in its winter 2023 Art of Taste & Nutrition: Festive Edition research report. 

The report is slated to provide inspiration for foodservice operators considering their seasonal beverage formulations and how to get these indulgent offerings optimized for the 2024 festive season.

Applied strategically, the company believes these insights can provide “a winning formula for product innovators” that will lead to a 2024 festive beverage lineup that will draw in customers and inspire repeat purchases. 

“The Kerry festive beverage report shines a light on how important seasonality and indulgent experience will continue to be in 2024 for beverage menus. Consumers are always looking for interesting and indulgent tasty beverages and our report reinforces the need for further innovation going into 2024,” a Kerry spokesperson tells Food Ingredients First. 

“One trend that we’re seeing in beverages that may be leading other categories is the idea of adding functional ingredients in order to include health or immune support in the product. Our research shows that adding functional health-supporting ingredients to beverages is very attractive to consumers. This may be a product innovation that could transfer to other new products in the wider food and drink sector.”

“We are seeing a lot of innovation and new product development happening in beverages in terms of new categories and menu items like bubble tea. We can also see that the festive 2023 beverage category has been inspired by bakery innovations with a range of new indulgent dessert-inspired flavors on festive 2023 menus. There’s a lot of cross-pollination happening in the broader food and beverage industry and festive beverage providers have benefited from picking up on new indulgent product ideas from bakery and other categories,” notes the spokesperson.

Health pressures rise 
The Art of Taste & Nutrition: Festive Edition shines a light on rising public health pressure to regulate and reduce sugar content in consumer products. 

In response to a range of ambitious new health mandates, companies are actively considering how to best reformulate without compromising on the indulgent experiences consumers have come to demand in their festive beverages. 

The addition of warming winter spices, such as cardamon and gingerbread, are much more apparent in beverages.To fully capitalize on exploding consumer demand for tasty treats, foodservice product developers will need to address growing public health concerns about sugar intake concurrently.

“Taste is king in festive and other beverages as consumers do love the taste of natural sweeteners. It’s important to note that consumers are not willing to compromise on taste, and so it’s crucially important when creating and delivering sugar-reduced beverage options that you focus on developing products that can deliver both great taste and the better-for-you nutritionals that sugar reduction delivers,” adds the spokesperson.

“Our consumer research shows that young consumers especially are more willing to select brands that are more sustainable and good for the planet. Reduced use of sugar provides a strong sustainability claim that festive beverage providers need to target in order to build brand loyalty while also helping address climate change. We think sugar reduction could be very important for the 2024 festive season. Building back taste after reducing sugar will be a key challenge in 2024,” they state.

Spotlighting sophisticated flavors 
The report delivers perspectives on several key trends found in the 2023 festive season, identifying how beverage creators are evolving familiar offerings to give consumers safe options to explore new, more sophisticated flavors. 

For something more adventurous, the addition of warming winter spices, such as cardamon, gingerbread and cinnamon, has become more apparent. 

Notably, seasonal indulgences remain a fixture, with plenty of flavored hot chocolates, mochas and frappés appearing on the menu — topped with additional treats, such as whipped cream and marshmallows.

“Adding science-back immune support ingredients, protein, probiotics, vitamins, Ashwagandha and superfoods like beets or pomegranate or others can help provide the added benefits that can help a beverage gain a positive launch in the marketplace. Functional ingredients can be accompanied by strong tastes that need to be masked with natural flavors. It’s important to work with your ingredient and product development supplier to make sure these functional beverages also taste great,” the spokesperson details. 

Iced beverages increase
Despite the usual need for winter warming, an interesting development has been the year-over-year increase of 7% in launches of iced beverages — now accounting for 23% of all festive new-product launches — with hot drinks comprising the balance, according to data from Kerry. 

The Benelux and German markets led the way in iced beverages, with 50% and 45% of launches in those regions, respectively. Cold beverages are quickly becoming a year-round menu item. 

Appealing to the masses
According to Daniel Sjogren, vice president of Food Service for Kerry Europe, the new research shows that the shift toward simultaneously enhancing both indulgence and nutrition has influenced menus across Europe this festive season. 

“In fact,” he says, “this is far more noticeable than ever before.”

“With many foodservice operators still searching for ways to translate these trending recipe advances into their menus, for the time being, this trend is being driven predominantly by leading innovators.”The report shines a light on rising public health pressure to regulate and reduce sugar content in consumer products.

Sjogren believes the big challenge for foodservice beverage product developers going forward is maintaining indulgent beverage flavors’ appeal while reducing sugar and calorie content. 

“These sugar-reduction efforts will pay off decisively by also improving sustainability credentials and success in this area,” he outlines. 

“This is particularly helpful in reaching the mainly younger consumers who prioritize sustainability as a key purchase driver. Our experts in beverage formulation, flavor and sugar reduction are available to assist foodservice operators as they strive to make their products more sustainable while enhancing taste and quality.”

He adds that Kerry’s TasteSense Sweet flavor-modulating technology should be particularly interesting to any foodservice operator wishing to stay ahead of the curve.

By Elizabeth Green