Functional ingredients in beverage production: a complex interplay of chemistry and physics

Taste, colour, texture, shelf life: functional ingredients and the challenges they present

Looking at the latest news from the German food market, there is one raw material that cannot be ignored – sugar. The German government is planning to introduce a levy on sugary soft drinks from 2028. The draft bill currently stipulates that drinks containing less than five grams of sugar per 100 ml will remain tax-free. For drinks containing between five and eight grams of sugar per 100 ml, a tax of 26 cents per litre will apply. Anything above that will be taxed at 32 cents per litre.

Sugar substitutes instead of tax? If only it were that simple...

So, against this backdrop, could drinks manufacturers simply change their recipes and replace sugar with sugar substitutes? It would certainly have the advantage of putting an end to the debates surrounding calories, dental health or the microbiological sensitivity of sugary drinks. But as is so often the case, the reality is more complicated: sucrose is, and remains, the established gold standard when it comes to flavour profile.

Depending on key parameters of the recipe, such as the pH value, it is possible to approximate this profile by combining sugar substitutes. But then further substances may be needed to mask bitter or metallic aftertastes, or maximum limits must be observed to rule out gastrointestinal problems. Added to this, from a manufacturer’s perspective, are ‘soft’ factors such as the issue of ‘clean labelling’ or societal concerns regarding sugar substitutes and replacements.

How can the new variety of ingredients be delivered to the consumer in a stable solution?

For the technologist, modifying a tried-and-tested formulation or developing a new one raises a number of fundamental questions that need answering: Firstly, how do I get the ingredients into solution? The most important factors here are the polarity of the ingredient and the solvent, and their interaction with temperature, pH, oxygen or dissolved salts.

Furthermore, the aim is to ensure the finished product remains stable on its way to the end consumer. Typical reactions that can occur during this process include oxidation through contact with oxygen, hydrolysis (i.e. breakdown by water), and photolysis caused by UV light. Added to this are physical processes such as the breaking of emulsions or flocculation due to aggregation. Last but not least, it is essential to prevent spoilage caused by microorganisms such as bacteria, yeasts or moulds.

All in all, a beverage innovation is therefore a complex interplay of substances that react very differently both chemically and physically. The overview in the appendix highlights a selection of micro- and macronutrients currently receiving particular media attention. At the same time, the ‘orchestra’ to be conducted grows ever larger the more a product is expected to meet consumer demands, or the more specific those demands become. This is illustrated by a look at one of the major winners in today’s markets – proteins. As is well known, these are the building blocks of life and are therefore, quite literally, on everyone’s lips. However, their structure ranges from individual amino acids to extremely complex three-dimensional structures; they are sensitive to pH levels and temperatures, and some taste bitter or grassy, to name just a few of the challenges.

Ingredient list highlights the complexity of functional drinks

This complexity is exemplified by the ingredient list of a common protein drink. In order to successfully market this to consumers as an attractive product, it contains – in addition to the protein source and, for example, water as the beverage base – natural, nature-identical or artificial flavourings to achieve the desired taste and smell, as well as sweeteners such as sucralose or acesulfame K to reduce the calorie content. Where required, lactase also breaks down the milk sugar so that the product can be marketed as lactose-free. Synthetic or natural colourings then ensure the desired appearance. Emulsifiers, usually in the form of lecithin, ensure the consistency and shelf life. A thickening agent such as xanthan gum also ensures a creamy mouthfeel. In the case of shakes, a mixture of maltodextrin, oils and emulsifiers acts as an anti-foaming agent, ensuring that the consumer can drink the product as quickly as possible. Minerals such as magnesium or vitamins such as vitamin D may also be added where appropriate. One size fits all. And finally, there is microbiological stabilisation through heat treatment or the addition of cold-sterilising agents.

Isolation of characteristic flavour elements

However, Japanese brewing giant Asahi demonstrates that ‘less’ can actually be quite a lot. Years ago, the company investigated various ingredients to isolate the elements that make up the characteristic flavour of beer. The aim of the research was to develop a product with 0.00% ABV – without any use of beer wort or yeast. In the process, Asahi discovered an aromatic compound called 3-methyl-2-buten-1-thiol, which could be used to mimic the characteristic fermented aroma and typical flavour notes of beer. This was the key to success, as the other characteristics of beer – such as head, colour and carbonation – are largely a matter of standard technology.

For the beverage technologist, this case is certainly a dream come true: just a few components that can be blended simply, quickly and consistently result in the desired innovation. However, there remains one unpredictable ingredient that ultimately determines success or failure: the consumer. But that’s another matter entirely.

Where, on the other hand, you can find first-hand information on current beverage trends and the processes, ingredients and technologies required for them has long been clear – from 10 to 12 November 2026 at BrauBeviale at the Nuremberg Exhibition Centre.

Appendix: Macronutrients and micronutrients discussed in the media – a selection

Macronutrients:

1. Fat: Distinguishes between saturated (negative) and unsaturated fatty acids (cardiovascular health, cholesterol)
2. Carbohydrates: Distinguishes between sugar (diabetes, tooth decay) and endurance sport, dietary fibre
3. Proteins: No distinction necessary here as yet. Currently, only positive claims such as muscle building, beauty, performance, weight management

Micronutrients:

1. Vitamin D: winter, sun, osteoporosis
2. Nitrate (e.g. beetroot juice), bicarbonate of soda,
3. Magnesium: sport, performance
4. NMN, NR, NAD: longevity
5. Dietary fibre, probiotics: microbiome
6. Antioxidants, trace elements,
7. Minerals: recovery, alkaline diet, anti-inflammatory diet

Machine translated