FLAVOURS & TRENDS


which were the earliest form of naturally sourced colours available to the food industry. The first anthocyanin colours were by-products from the wine industry – grape skins and pomace left over after the juice had been extracted. They are rich in polyphenols, naturally occurring nutrients containing antioxidants, which are also thought to boost immunity and prevent diseases associated with inflammation.


“The beneficial properties of antioxidants as food ingredients in supporting wellness has been heavily researched. Due to their preservative properties, there are potential applications for them as natural stabilisers for other ingredients.”


Antioxidants like resveratrol, also found in red grapes, were among the earliest groups of functional ingredients to be identified. Their


10 | Beverage Essentials Handbook


fundamental effect on metabolic function is achieved by the suppression of free radical formation. The beneficial properties of antioxidants as food ingredients in supporting wellness has been heavily researched. Due to their preservative properties, there are potential applications for them as natural stabilisers for other ingredients. Antioxidants reduce the impact of the Maillard reaction, which can cause off-flavours and browning in fruit juice drinks, by slowing cresol formation.


Newer, natural antioxidant preservatives, such as citrus, rosemary and chamomile extracts, based on essential oils, have antibacterial properties as well, meaning that they offer an alternative to traditional anti-microbial preservatives like sorbic acid.


Nutritional research and increased consumer demand have helped to create new categories of soft drinks and have driven the development of functional foods and ingredients. This trend has strengthened over the past decade, due to the growing awareness of nutrition and improving diet as a way of boosting overall health. ●


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