Raising low/no-sugar soft drinks to the next level with FMPs

The demand for soft drinks with less sugar content has surged as consumers become increasingly health-conscious.​

However, reducing the sugar content in beverages often leads to challenges in maintaining the desired sweetness and mouthfeel. This is where Flavourings with Modifying Properties (FMPs) come into play, offering innovative solutions to modulate sweetness perception of low/no-sugar drinks and artificially sweetened beverages.

The challenge of reducing sugar​

Sugar plays a crucial role in the taste and texture of soft drinks. It provides not only sweetness but also contributes to the overall mouthfeel and balance of flavours. When sugar is reduced, these sensory attributes can be compromised, resulting in a less enjoyable drinking experience. Consumers often report that low/no-sugar beverages lack of the sweetness they crave and have a thinner, less satisfying mouthfeel.

A solution for better-for-you product challenges​

FMPs are based on contemporary taste and smell neuroscience and ingredient technologies. They are specialized ingredients, designed to modulate sweetness perception, improve mouthfeel and mask off-flavours of low/no-sugar beverages.

These modulators work by interacting with taste receptors and other sensory pathways to amplify sweetness perception and create a more balanced flavour profile.

Since sugar alternatives cannot replace the sugar taste, FMPs can close the gap and make sweeteners taste more like sugar and compensate sensory impressions that are not desired.

Here are two examples showing how FMPs can improve the sensory quality of soft drinks, specifically energy drink and cola.

Case study 1: Energy Drink with Reduced Sugar & FMP​​

Energy drinks are popular for their ability to provide a quick boost of energy, but they are often high in sugar. Reducing the sugar content in energy drinks can lead to a significant drop in sweetness, intensity of flavours and a less appealing mouthfeel. FMPs offer a solution to these problems.

In a recent project, the energy drink formulation contained 25% less sugar than the regular one. The initial product, without the use of FMPs, was rated less sweet and with less mouthfeel. By incorporating esarom’s FMP “esaMore S NT”, the energy drink’s flavour profile was significantly improved. The modulators enhanced the sweetness perception, making it comparable to a full-sugar version, and improved the mouthfeel, giving it a richer and more satisfying texture. The result was a sensational energy drink with reduced sugar content that did not compromise on taste or sensory experience.

Case Study 2: No-sugar Cola with Sweeteners & FMP​​

“Cola is a classic beverage that many consumers enjoy, but creating a sugar-free version without artificial sweeteners presents unique challenges,” says Andrea Albertino, Senior Flavourist at esarom. “Sugar-free colas often suffer from a bitter aftertaste and poor mouthfeel, making them less appealing to consumers.”

However, FMPs provided an innovative solution to this problem.

In this case, a cola-flavoured artificially sweetened soda was developed. As you can see in the spider graph above, the initial product had a noticeable bitter aftertaste and was perceived as having a thin mouthfeel.

“By applying “esaMore S NT”, the cola’s flavour profile was significantly improved,” Albertino adds. “The modulators reduced the bitter aftertaste and enhanced the mouthfeel, creating a more balanced and enjoyable beverage.”

The final product was a sugar-free cola that delivered a satisfying sensory experience without the need for sugar.

Next level low/no-sugar soft drinks ​

The use of FMPs offers several advantages for beverage manufacturers and consumers alike, including:

Healthier options​ By reducing sugar content without compromising taste FMPs enable the creation of healthier beverage options that align with consumer preferences for lower sugar intake.

Enhanced sensory experience​ FMPs improve the overall sensory profile of low/no-sugar beverages (by modulating sweetness perception), making them more enjoyable to drink.

Versatility​ Modulators can be used in a wide range of beverage applications, from energy drinks to colas and beyond.
Cost-effective​ Less sugar means less cost, especially in countries with sugar tax.

Label-friendly​ FMPs are not food additives, they can be declared as flavourings.

Addressing better-for-you product challenges​

There is increased consumer demand for natural ingredients that puts pressure on food and ingredient manufacturers to replace artificial flavours and flavour enhancers with safe, natural alternatives that balance the overall flavour profile of food products.

According to Mintel, “77 % of German consumers agree that they would like to see more products with natural flavours (ie non-artificial)”.¹​

Especially natural (and label-friendly) FMPs align perfectly with the trend towards natural ingredients. They offer a way to enhance the taste perception and mouthfeel of low/no-sugar beverages without relying on artificial additives, thus meeting consumer expectations for natural and better-for-you products whereas taste still has top priority.

Future prospects​

As the demand for low/no-sugar beverages continues to grow, the role of FMPs becomes increasingly important. By enhancing sweetness perception, improving mouthfeel, balancing overall taste, among other things, FMPs allow beverage manufacturers to create products that meet consumer expectations for taste and health. Whether it’s an energy drink with reduced sugar or a sugar-free cola, FMPs are key to raising low/no-sugar soft drinks to the next level.

Furthermore, with the usage of natural FMPs it is even possible to meet label-friendly needs from manufacturer’s perspective.

It is important, however, to highlight that there is no one-size-fits-all-solution for all beverage categories. The perfect balance of components, such as sugar, flavour, sweetener, FMP and pH value, is crucial.

References​

1.​ Mintel. Patent insights flavour enhancers.​