Sweegen experiments with adaptogenic, sugar-free iced tea and mojito mocktail concepts using stevia

28 Oct 2021 --- Sweegen has introduced a series of new sweet concepts free of sugar and containing added wellness functionalities, addressing the prevalent consumer demand for these reformulation strategies. FoodIngredientsFirst attended a webinar hosted by the stevia specialist, who spotlighted a stevia-infused non-alcoholic mojito mocktail and a peach tea promoting stress relief.

“We also incorporated some functional ingredients into these beverages, which we call adaptogens. Our drinks are infused with our signature adaptogen – L-Teactive [L-Theanine] – which helps activate that cognitive response that helps you with relaxation,” says Daria Nalewajek, application technology manager EMEA, at Sweegen.

Stevia can be a challenging product to work with.

Adaptogenic and refreshing
Nalewajek observes that peach iced tea is continuing to maintain its traction as a trend within the beverages category across Europe, particularly in the markets of Germany, the Netherlands, Poland and the UK. The non-alcoholic and low-sugar positionings go hand-in-hand are complementary to this theme.

Sweegen’s sugar-free peach tea provides two calories per serving, with each serving being 250 mL. “Just as you can have your cake and eat it too, you can really have your drink and drink it too,” says Nalewajek.

“Stevia can be a very challenging and difficult product to work with,” she explains. “That’s why whenever we formulate products, we address all of those attributes such as lingering off notes, astringency and acidity.”

Sweegen’s featured hero ingredient, L-Theanine, has similarly been featured in PepsiCo’s Driftwell drink, which also includes magnesium to help consumers wind down before bedtime.

Further evidencing the growing appeal of adaptogenic drinks, Givaudan recently unveiled an ashwagandha liquid extract that enables easier formulation into functional F&B, taking the ingredient beyond supplements.

Mindful sipping
Sweegen’s second concept, an adaptogenic zero-sugar mojito mocktail, was developed to bridge the sugar reduction space with the teetotaler trend.

Nalewajek highlights the buoyant trend of alcohol reduction, which has recently been tipped by flavor house Givaudan tips “mindful drinking” to be the “next big industry movement.”

“The low-alcohol sector has grown significantly within the last couple of years and is set to continue to rise,” remarks Nalewajek.

“I think especially since the UK left the European market, you can see so many products that are low- or non-alcoholic. I believe it’s only beneficial to make those products you know without adding calories without added sugar.”Mindful drinking has been set to be the "next big industry movement."

Healthy confectionery
The final tasting segment of Sweegen’s webinar showcased its latest developments in functional chocolates. It is noted that chocolate’s health halo attributed to its antioxidant properties can be complemented by the addition of adaptogen.

The company introduced a chocolate containing added protein, formulated with whey protein and oats for a healthy indulgent snack, coated in coconut shavings.

“We’ve done different iterations of different flavors for these chocolates, but we decided to stick with coconut and chocolate, which is quite a classic,” sasy Kerani Kirakos, application technology specialist EMEA at Sweegen.

“And once again, this goes back to the point that consumers want something sweet, while also wanting something nutritious.”

According to a 2020 survey from Innova Market Insights, an average of 71% of respondents indicated that it was either “important” or “very important” to choose food and drink products that positively boost nutrition or benefit how the body functions.

This year, the Hershey Company led a multipronged strategy to expand within the better-for-you chocolate category – a market worth an estimated US$1.3 billion or 6% of category retail sales. In the sugar reduction context, the confectionery giant is investing in research into “rare sugars,” which are processed differently than regular sugar in the body.

By Benjamin Ferrer

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