As last year’s sober-curious, zero-proof alcohol movement took off, with some consumers seeking to cut down their alcohol consumption, global ingredient supplier Kerry experienced a surge in demand for its Botanical Collection ZERO portfolio of distillate, ethanol-free botanical extracts.
According to Kerry, the global low- to no-alcohol market registered a 41% sales increase over the period 2015-2021, and botanical extracts in alcohol is currently a $500m market, growing at 9% annually. Concurrently, consumers are drinking fewer traditional alcohol alternatives such as juice and soda.
“Consumers are seeking authentic-tasting drink taste options beyond simply soft drinks. This makes low-alcohol spirits or no-alcohol beverages a growth market,” Coralie said.
The Collection ZERO range contains more than 45 single distillate profiles and five fusions distillates that can be blended and tailored to specific markets. Its portfolio includes juniper, ginger, rose bud, chamomile, lemon, mint, orange, dandelion, cola nut, rhubarb, burdock, elderflower, black tea, cocoa, cumin, fennel, turmeric and cinnamon.
Botanicals and wellness
“In recent years, consumers have become much more educated about and interested in consuming botanicals in beverages and food. More than 50% of global consumers are looking for products with botanicals they believe improve healthy.” noted Perrin.
“More and more, consumers are looking for natural solutions that can deliver on taste but also bring additional benefits such as sensorial experiences, sensations, emotions, and healthy perceptions. Botanicals provide these.“
From 2017 to 2020, there has been a 46% growth in the number of beverages containing botanical extracts, and its usage move beyond the beverage space where its commonly used.
Beyond botanical beverages
“Now, we’re finding customer applications in dairy, plant-based beverages and waters, ice cream and even in snacks, crackers, chips and savory snacks such as roasted nuts and seeds,” said Perrin.
“The potential of botanicals around the globe has barely been scratched and it’s clear that these have a rich future to add to developing new food and beverage product development.”
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