The pain point of functional beverage formulators in the UK - FoodResearchLab

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THE SORE POINT OF FUNCTIONAL BEVERAGE
FORMULATORS IN THE UK
An Academic presentation by Dr. Nancy Agnes,
Head, Technical Operations, FoodResearchLab
Group www.foodresearchlab.com Email
info_at_foodresearchlab.com
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TODAY DISCUSSION
Introduction Pain point identified Solutions
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INTRODUCTION
One of the most intriguing field of study and
innovation is functional meals and
drinks. Scientists have been investigating
various functional components and their
therapeutic effects, as well as potential
production procedures, in order to create
innovatively or improve current functional
beverages. The majority of recent research has
focused on the potential of probiotics,
prebiotics, and synbiotics in the manufacture of
functional drinks. Contd..
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Other intriguing topics include food industry
byproducts, the usage and processing of natural
components, and the optimization of
manufacturing processes to create unique drinks
without compromising their performance. The
corona outbreak changed how things were, paving
the way to new normal and novel technologies.
Inflation is on its way and will affect most
countries. It's expected to hit the UK by the
first half of this year, predicts the economic
reports. Contd..
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The food and beverage industries find it hard to
cope with these changes. The pandemic for sure
has changed the preferences of people around the
globe. Beverage formulation industries have
moved into a new phase of functional
beverages. There are many issues within the
formulation as professionals say, it's easy
until water and flavour the complications start
afterwards. But is the only problem we face in
beverage formulation is choosing the ingredients
or what? There are plenty of issues functional
beverage formulators face, especially in the UK.
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PAIN POINT IDENTIFIED
With increased health consciousness among
consumers in the UK, health and wellness are
among the key categories of fast-moving consumer
goods (FMCG). Functional foods and drinks, made
from natural components and designed to perform
certain physiological tasks, are at the
forefront of food industry research and
development. However, the creation of innovative
functional food products necessitates expensive
research and development operations, such as
clinical effectiveness studies, which food
manufacturing businesses cannot afford due to
limited RD budgets and technological know-how
in this area. Contd..
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Another area of concern for the development of
functional drinks is the consumer acceptability
of these food products from a sensory standpoint
as well as from the other aspects of
consideration. It is necessary to create
creative and novel beverages. The majority of
food corporations lack innovative capabilities
and rely on functionalizing a product by
enhancing regular meals with vitamins, minerals,
or herbal extracts. Food concepts that are novel
are facing many issues.
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Several research has reported on novel functional
drinks including different bioactive components
in the same product. The risk of component
interactions is a major consideration when
combining numerous ingredients into a beverage.
Knowledge of the interactions that may occur
when specific materials are combined together in
a product is required. These interactions or
reactions may cause insolubility, oxidation,
precipitation, or degradation of the
constituents, reducing or eliminating the
beverage's usefulness. Contd..
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Some functional substances may be stable in the
product when used together, but once taken, they
may impact digestion and/or metabolism, reducing
the bioavailability of other constituents. Dairy
products, for example, has been shown to have a
detrimental impact on flavonoid metabolism
pathways. As a result, flavonoids should not be
added to milk-based drinks. Furthermore,
flavonoid bioavailability is dramatically
reduced when flavonoid- containing items are
taken with milk or milk- based products.
Contd..
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It is vital to understand the ideal dosage of a
functional component to be included in the
functional beverage. The optimum dose is defined
as the highest dosage that has a favourable
impact while having no negative effects on other
functioning components. The most difficult job
in creating functional drinks is ensuring that
the functional components stay intact, active,
and bioavailable after processing and storage.
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SOLUTIONS
Cereal-based products enhanced with probiotics
are another form of beverage that necessitates
the use of specialized technology. Bacterial
cells struggle to survive in the acidic
environment of a beverage. Microencapsulation
using different matrices has been shown to be
effective in preserving probiotics in an acidic
environment. Problems with probiotic
supplementation in fruit juices can be handled
by adding tiny amounts of other liquids.
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When a new functional beverage is formulated or
intended to be formulated, the functionality and
safety of the active ingredient and product need
to be determined. Metabolomics has been
proposed as a promising tool to assess the
safety, traceability, and quality of functional
beverages, using the rapid evaluation of the
metabolites of the functional beverage. In
certain circumstances, processing can improve a
product's usefulness. In certain circumstances,
heat treatment, for example, gives favourable
characteristics or increases functional activity.
The useful component is frequently added to the
beverage, and eliminating or lowering the
quantities of unwanted chemicals can also assist.
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