Zero-proof drinks movement spurs botanicals usage

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.”

Website Link (by Mary Ellen Shoup)

Published by RenSun Lee

Kia ora! Sustainability is at the core of my soul ever since I was a kid. I always strive to finish the food on my plate and live as a minimalist. I love to cut down on waste in order to live sustainably and harmoniously with our planet. This brings me to my passion as a Food Scientist to integrate new technologies into innovative and creative solutions to meet customer demands and market trends and to optimize products and processes for quality, savings and sustainability. To these goals, I have published a Journal on my work on sustainable packaging and patented a new Antimicrobial wash. Nothing is more satisfying than working hard and smart at the workplace and playing hard outside of working hours. I enjoy rejuvenating myself through spending quality time with my two adorable kids and my awesome soul mate and getting close to nature when possible, be it gardening, tramping or going to the beach. I also love to learn about our magnificent universe and how sustainability is working in the grand scheme of things. I strongly believe that Work, Life & Balance is the key to a healthy state of mind, both physically and mentally. I look forward to making a positive difference wherever and whenever I can. Through this Blog, I hope to catalog recent Food Trends and Food Technologies that I come across so that anyone who is interested can have access to it (articles and resources). Please use these resources at your discretion. On top of that, I would also like to share related news and technologies of the future that would help mankind advance towards a Type 1 Civilization. Please feel free to contact me if you would like to share and contribute to the “Resources“. I would like to thank you in advance for dropping by. I sincerely hope that you can benefit from the recent Food Trends and Food Technologies I catalogued. Kind regards | Ngā mihi RenSun Lee

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