Food Business News - September 15, 2020 - 49

supplements. It's clear that now the shot
segment is getting a ton of attention."
Finland-based Probitat is a company
founded on the principles of fermentation
for better health. The product line includes fermented plant-based smoothies
containing quinoa, fruits and vegetables.
Drinking vinegars are indirectly
fermented beverages because their main
ingredient is vinegar, usually apple cider
vinegar (ACV). It is produced through a
two-step fermentation process. First, yeast
converts the inherent sugar into alcohol.
Then bacteria turns the alcohol into acetic
acid, the sour component of all vinegars.
Vinegar with the "mother" is unfiltered
and retains the yeast, bacteria and byproducts of fermentation. The "mother" also
refers to beneficial bacteria that remain
alive in the vinegar, which are recognized
as having probiotic function. The bacteria
make the vinegar appear cloudy.
"Ready-to-drink beverage manufacturers using ACV as an ingredient typically purchase the vinegar in bulk tankers,"
Ms. Greene said. "But smaller containers
are available, too.
"These beverages are getting more
complex, with a layering of flavors. They
are also being positioned as 'zero-proof'
beverages or mocktails. The ACV gives the
drink some zing, like gin or vodka."
Sober-curious consumers find such
beverages allow them to double-down on
health benefits. There's no alcohol, and they
contain functional ingredients.
"Drinking vinegars are also less
expensive than kombucha, as it's a much
simpler and shorter manufacturing process," Ms. Greene said. "But kombucha is
definitely becoming more popular."
Kombucha, a Chinese fermented tea
drink, has gone mainstream in recent years,
with many retailers stocking multiple
brands of the perishable beverage. It is
made with a microbial cocktail referred
to as SCOBY, an acronym for symbiotic

Flying Embers added three hard kombucha
varieties to its line this summer.

September 15, 2020

Lifeway's kefir
contains 12 live
and active
bacteria strains
recognized
with enhancing
digestion and
boosting the
immune system.

culture of bacteria and yeast, and provides
a healthful dose of probiotics. It is slightly
effervescent and naturally has a trace of
alcohol, which is less than 0.5% alcohol by
volume. This is the cut-off for the US Food
and Drug Administration's distinction
between alcohol and non-alcohol.
To make the "hard" high-alcohol
version of kombucha, brewers modify the
manufacturing process to include an extra
fermentation step. This includes an additional strain of yeast and extra sugar for
the fermentation, which often is extended
by a week or two. Some microbrewers are
blending kombucha with their signature
craft beers to add a twist of healthfulness.
Flying Embers, Ventura, Calif., added
three hard kombucha varieties to its line
this summer. The Original Essence drinks
like a dry white wine and is the origin and
base for all the flavored versions. Its creation began by fermenting steeped organic
black tea, adaptogen botanicals and cane
sugar, resulting in a naturally sweet and tart
hard kombucha with a refreshing, effervescent finish. The new flavored offerings are
prickly pear and strawberry lemongrass.
"Kombucha in the beverage world is
where sriracha once was in condiments,"
Ms. Greene said. "Product developers have
worked hard on flavor development to
mask the bold fermented tea flavors with
more mainstream flavors in order to grow
the customer base. Many are also offering
additional benefits."
Buoy Hydration, San Diego, for example, is launching M Kombucha Beyond
Hydration, an electrolyte-dense functional
kombucha flavored with fresh, organic cold-pressed grapefruit and ginger.
The beverage features Buoy Hydration's
formula of low-sodium, natural sea salts,
including 87 micronutrients and trace
minerals. It includes fair trade black and
green teas, kombucha culture and fair
trade evaporated cane sugar, which is
needed for kombucha fermentation.
It also contains a range of better-foryou ingredients, including acacia fiber,
which functions as a prebiotic to increase
beneficial bacteria. The herbs star anise

and rosemary also are added. Both are
concentrated sources of antioxidants associated with boosting immunity.
"As demand ramps up for immune-enhancing products, manufacturers have an
opportunity to innovate with immune-supporting ingredients and flavors," Ms. Henrickson said. "When flavoring beverages
with immune support ingredients, selecting flavors that increase or complement a
product's health perception is optimal."
Many of the flavors are derived
from ingredients with known immunity
support or are flavors that naturally carry
a healthful halo. This includes botanicals and fresh herbs. Using them in such
products may further solidify their immune-enhancing benefit positioning.
"Often when using these natural
organic materials as flavoring agents in
beverages, we need to compensate for
herbal off notes or inherent bitter tastes
that may occur," said Ryan Kukuruzovic,
corporate chef at Wixon. "For example,
when developing with a sweet, fruit-based
profile like elderberry, challenges arise
with its natural top-note flavor, which
can be bitter or medicinal-tasting at high
levels."
Further, fermented beverages with
live and active cultures continue to evolve
during shelf life. They are, in fact, living
systems. It's paramount that the flavor be
the same at the beginning, throughout
and at the end of shelf life.
"It is also important to consider the
flavor impact certain types of fortification
will have in a blend," Mr. Kukuruzovic
said. "Fortifying with vitamin C, for
example, can increase the citrus and sour
notes found in a blend. Depending on the
application, you may want to mask the
citrus flavor, enhance it or pair it with a
complementary flavor." FBN
Donna Berry
editor@sosland.com
The author is a contributing editor for Food Business News and a principal in the firm Dairy and
Food Communications, Inc. Her website address
is www.berryondairy.com.
Food Business News

49


http://www.berryondairy.com

Food Business News - September 15, 2020

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