Creating a boost without sugar
Chicago Dr Pepper, the first carbonated soft drink to be created commercially, was advertised as having the power to “restore vim, vigor, and vitality.” Numerous more businesses have entered the pick-me-up beverage industry since its launch in 1885. A consistent feature across brands over a long period of time was their dependence on sugar and caffeine to provide instant energy. This has been shifting as more people who buy ready-to-drink coffee, tea, and energy drinks aim to cut back on or completely avoid added sugar.
“One of the areas that is most closely examined for reducing sugar content is beverages,” stated Sarah Diedrich, marketing director for global sweetening and texturizing at ADM, Chicago. “Most customers nowadays want to cut back on their sugar intake; according to our study, 8 out of 10 US individuals aggressively reducing the amount of sugar in food. They will not, however, give up on flavor.
According to Philip Caputo, marketing and consumer insights manager at Virginia Dare in Brooklyn, New York, “sugar has a molecular impact on caffeine.” It lessens the resentment that manufacturers — as well as customers — deliberately try to hide. Caffeine has an inherent bitterness, which is why sugar is used so much in drinks like energy drinks.
According to Whitney Johnson, business development technical manager at Sensient Flavors and Extracts in Hoffman Estates, Illinois, “you have to work harder to balance or cover up the higher the amount of caffeine in the product.” Tannins in tea products can also be astringent. Numerous additional beneficial elements, including as vitamins, minerals, and adaptogens, can be added to energy drinks. These could produce a lot of odd tones.
Knowing the sources of energy
Drinks that provide a pick-me-up usually provide two kinds of energy. Calorie-based physical energy is also known as metabolic energy. It is created by the Krebs cycle, a mechanism that, during aerobic respiration, transforms consumed proteins, lipids, and carbs into adenosine triphosphate, a slow-moving, continuous source of energy. Calories are the unit of measurement for energy, which powers the body’s cells to maintain function.
After consumption, the bloodstream absorbs simple carbs, or refined sugar. They are in charge of providing an instant energy boost.
Then there is cerebral energy, which might originate from the naturally occurring stimulant caffeine found in tea and coffee leaves. Sugar hides the noticeable harshness of caffeine. Other plant-based sources of caffeine include guarana, guayusa, and mate, each of which has a unique taste profile and degree of bitterness.
In order to stimulate the brain and raise mental alertness, caffeine binds to receptors on brain cells. Although consumers view the stimulation as a sudden burst of energy, it is not the same as metabolic energy.
The energy produced by sugar metabolism is cheap and quick. Formulators are adding plant- and animal-based protein to replenish metabolic energy and provide both short- and long-term energy increases. Good fats for metabolic energy may be included in products labeled as keto-friendly.
Differentiating themselves from competitors, energy drink manufacturers use functional ingredients that support mental and metabolic energy pathways. But many have tastes that are not desired. For example, it is known that the B vitamins take part in the Krebs cycle even if they are not digested.
The lead food scientist at Cargill in Minneapolis, Wade Schmelzer, stated that “they contribute strong, early onset bitterness.” In an attempt to lessen these bitter off-notes, higher levels of overall sweetness and lingering sweetness from high-potency sweeteners have been utilized. But since the residual sweetness might come off as fake, additional substances are usually required to help cover up the bitterness and increase customer acceptance.
Disassembling and reassembling
According to Casey McCormick, vice president of innovation at Sweegen in Rancho Santa Margarita, California, “sugar is one of the best taste modifiers in the world.” It can balance and improve tastes, reducing the bitterness or astringency that comes from energy components, antioxidants, and caffeine. Product producers should break down goods into its component parts, such as flavors, sweeteners, acids, and preservatives, and then rebalance the entire product to account for the removal of sugar in order to make delicious, lower-sugar coffee, tea, and energy beverages.
Energy drink formulators use high-intensity sweeteners, which may provide extra flavor issues, to cut back on or eliminate added sugars. In an effort to keep labeling as clear and uncomplicated as possible, formulators frequently rely on one or more of three high-intensity sweeteners that are thought to be natural: allulose, monk fruit, and several types of stevia. Flavors and functional component systems are frequently essential.
Beverages containing cellulose have practical advantages. Because it is sugar, it tastes and acts like sugar. It is almost calorie free since it is absorbed by the body but not digested. One of the many different kinds of monosaccharides that occur in nature in trace amounts is cellulose, which may be found in figs, raisins, and jackfruit, among other fruits. Similar in volume, sweetness, and usefulness to sugar, cellulose has a similar feel and performance characteristics.
Luo han guo, or monk fruit, is a vine-grown subtropical fruit that is up to 300 times sweeter than sugar. Its high sweetness comes from naturally occurring antioxidants called mogrosides. One popular component format is concentrated monk fruit juice, which is around fifteen times sweeter than sugar. In order to extract the fruit’s delicious juice, it is crushed and then infused with hot water. The juice is stabilized and clarified by filtering the sweet infusion.
Right now, stevia is the most widely used high-intensity sweetener that many consider to be natural. There are thousands of sweet ingredients in stevia leaves, but the best-tasting ones are found in extremely little amounts. In order to set their goods apart, increase their affordability, and improve their flavor, suppliers in the stevia market are still investing in new technology.
The best sweetening curve is frequently obtained by combining the three high-intensity sweeteners in different ratios. Additionally, occasionally a little sugar may round out the flavor.
Sweet proteins that take on the flavors of high-intensity sweeteners while adding their own sweetness include brazzein and thaumatin. They might have a “natural flavor” label.
In the sugar-reduction area, flavors with modifying capabilities are becoming more and more popular. They adjust characteristics, such as enhancing some tastes and scents while lowering others, without adding any distinctive flavor of their own. Although many of them are produced using high-intensity sweeteners, they don’t provide any sweetness.
Leigh-Anne Vaughan, senior marketing director of Kerry, Beloit, Wisconsin, stated, “There are also natural flavorings designed to help recover the sweetness perception and original flavor profile of the drink that has been modified by sugar reduction.” Additionally, mouthfeel taste modulators are available to assist in restoring the dynamic mouthfeel and flavor character when the sugar content is
The additional uses of sugar
“Beer manufacturing uses sugar as a processing aid as well,” stated Grace Kim, Tate & Lyle’s beverage technical category manager in Hoffman Estates, Illinois. Tea powder in teas, energy drinks’ functional mixes, and coffee’s hydrocolloid systems—all of which are frequently used in ready-to-drink coffee—can all be dispersed with its assistance.
Here, cellulose is helpful. Harder-to-dissolve components are dispersed and mouthfeel is provided by cellulose. Additionally, it works in concert with other non-nutritive sweeteners to create a taste profile that is more like to sugar.
“Allulose will participate in the Maillard reaction and provide a slight caramel note in a ready-to-drink coffee with dairy protein that has been thermally processed,” stated Thom King, chief executive officer of Icon Foods in Portland, Oregon.
Adding fruit juices, fruit juice concentrates, or fruit essences to pick-me-up drinks is another way to give them some natural color and flavor. A remark like “sweetened with real fruit juice” would be conceivable.
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“By utilizing the taste-smell connection, we have discovered that our essences can contribute to sugar reduction by creating the appearance of sweetness,” stated Gabriel Pereira, senior manager of business development at Kerr by Ingredion, Salem, Ore. The scents have the power to deceive the senses and make a beverage appear sweeter than it actually is. This is particularly helpful for tea, tisane, and energy drinks.
Yet another choice is agave. It’s also bright, big, and delicious.
According to Ms. Diedrich, “Our agave portfolio meets the demand for organic, naturally sourced sweetness with a 25% higher sweetening potency than sucrose, which allows for sugar reduction.” “Beer formulators can easily incorporate our agave as it offers a neutral sensory profile and is available in light and dark syrups and powder formats.”