The beverage market is undergoing a transformation guided by consumers who are increasingly attentive to what they consume. Health, well-being and naturalness are no longer differentiators and have become basic criteria when choosing products. In this context, functional drinks gain strength by combining flavor, convenience and health benefits, focusing on ingredients that deliver performance and purpose.
Functional ingredients like tea extracts, soluble fiber, vegetable proteins, adaptogens and bioactive compounds, have been protagonists in the development of new formulations. Ingredients that act on important metabolic axes, like energy, Immunity, focus and satiety, in addition to bringing the possibility of an antioxidant profile, natural origin and versatility, creating a direct bridge between science and consumption. At the same time, the application of natural dyes has become essential to ensure visual appeal, transparency and alignment with the “clean label” concept, reinforcing consumer confidence.
Among the natural alternatives highlighted, deodorized black tea extract appears as a natural option for caramel IV coloring, providing tone, flavor and naturalness to the final product. Additionally, its antioxidant properties add value and can spark consumer interest in products that deliver real benefits and a more sustainable proposal.
This change reflects an industry that seeks balance between functionality and sensory experience. The current challenge is to develop products that combine nutrition, indulgence and healthiness, valuing reliable ingredients and processing technologies that preserve their benefits.
More than a trend, functional drinks represent the new paradigm of innovation: products that communicate well-being, authenticity and science, translating the movement of a consumer who wants to feel the effect and understand the purpose of each choice.
Text written by: Kamylle Matte de Oliveira Colla