The functional beverage formulators in the UK deals with a variety of challenges in pleasing their clients the blog aims at novel solution for such issues.

1. 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@foodresearchlab.com

2. TODAY DISCUSSION
Introduction
Pain point identified
Solutions

3. 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..

4. 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..

5. 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.

6. 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 R&D budgets and
technological know-how in this area.
Contd..

7. 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.

8. 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..

9. 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..

10. 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.

11. 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.

12. 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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