Low alcohol appeal: Botanicals drive development in beverages, note suppliers

27 Oct 2022 --- The beverage arena is fizzing with new iterations of plant-based inclusions, mood-enhancing ingredients and classic flavors. According to suppliers, the low- and no-alcohol segment is being driven by Millennials and Gen Z consumers as they shift to drinking habits that are deemed healthier. In line with this, botanical ingredients are rising.

“Greater exploration and awareness of optimal cuisine pairings for low and no-alcohol beverages is underway,” explains Paola Bassi, marketing director Europe at Synergy Flavours. 

“By re-evaluating our attitudes toward low and no-alcohol beverages and creating solutions specifically for this sector, we can revolutionize the consumer experience and make sure this beverage group appeals to the open-mindedness, high expectations and values of its growing and curious consumer base.”

Consumer demand 
Synergy believes the low- and no-alcohol and soft beverage market is an application area that has “great potential.” 

Driven by Millennials and Gen Z, these groups are less willing to compromise on authentic taste, and want products that align with their values, which can often include clean label and sustainably-sourced ingredients, underscores Bassi. 

Synergy believes the low- and no-alcohol and soft beverage market is an application area that has “great potential.”“However, we know this market can continue to attract converts and curious customers, and we have prioritized this research at Synergy, as those wishing to reduce their alcohol consumption deserve access to complex beverages that complement flavors.”

Warm and authentic flavors in the spotlight
For Bassi, there has been a growing interest in savory notes in low- and no-alcohol beverages, such as basil, thyme, cardamom and chili for mature palates.

Synergy has also developed a range of extract and flavor solutions for low and no-alcohol drinks, with new additions launched this year. 

“To accompany the launch, we created analytical pairing charts, which give chemical reasoning as to why certain flavors pair well with alcoholic compounds. The range saw us create extracts for low and no-alcohol beverages, which deliver warmth and spice with flavors such as peppercorn and bitters, gin and rum flavors,” notes Bassi. 

“Botanicals, fruit and citrus flavors are always crowd pleasers, so we also expanded our flavor portfolio to include more of these traditional favorites. We’ve been working on replicating the authentic taste of hops for beer lovers wanting a non-alcoholic alternative, with our new hops essences including centennial, chinook and a southern European varietal.”

According to Anja Müller, communication and social media specialist at Silesia, classic flavors are still en vogue, especially in combination with new flavors.

“After the cold winter months, consumers are seeking a new, fresh summer drink. Furthermore, many flavor trends originate in the fast-moving beverage sector and transfer to other segments,” she observes. 

“Harnessing high-quality natural extracts included steam distillation of raspberries in a raspberry lemonade beverage, alongside naturally sourced Sicilian lemon and rose flavors,” Müller adds. Botanicals, fruit and citrus flavors are crowd-pleasers.

Botanicals support well-being
Meanwhile, Hélène Moeller, vice president of global product marketing, Flavors at ADM, believes citrus will take center stage in the coming months.

“Citrus continues to trend well with consumers, as they’re also acutely aware of the proactive need to support their overall well-being. Consumers associate citrus with vitamin C, and they are increasingly choosing products that include vitamin C to support immune function,” she explains. 

Consumers also want to support the planet in addition to themselves. Citrus, among other fresh fruits, vegetables, botanicals and herbs, checks this box due to consumers’ perception of flavors derived from these sources being closer-to-nature. 

ADM expects to see combinations of mandarin with basil, pink grapefruit with rosemary, finger lime with mint, and yuzu with lavender across beverages and even the bakery and confectionery categories.

Beverages trending 
In line with the trends for low- and no-alcohol, this International Beer Day, held on August 5, fruit-flavored beers and alcohol-free concepts dominated the scene.

And earlier this month, The Every Company revealed it is breaking into the beverage alcohol space with the launch of Build by Pulp Culture+, touted as the “first of its kind” protein-boosted hard juice. 

Edited by Elizabeth Green

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