Seminar Functional Drinks

8/3/2019 Seminar Functional Drinks

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Presented By:-

Mousumi Mazumdar

Enrollment No:- A4312608003

Batch:- 2008-12

Guided By:-

Mr. Ankit Paliwal


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A functional drinkcan be defined as a product that is non-

alcoholic, ready to drink and includes in its formulationnon-traditional ingredients. This includes herbs, vitamins,minerals, amino acids or additional raw fruit or vegetableingredients, so as to provide specific health benefits thatgo beyond general nutrition.

Sports and performance drinks, energy drinks, ready todrink (RTD) teas, enhanced fruit drinks, soy beverages andenhanced water, among others, are some of the productsegments rolled out as functional beverages in the market

space. Functional drinks are promoted with benefits such as heart

health, improved immunity and digestion, joint health,satiety, and energy-boosting.


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The date of the first herbal drink is open to debate.

Certainly ginseng was recognised as a qi tonic herb

about 5000 years ago (Bown, 2003) and one of the

traditional ways of using ginseng was to make a tea

from its dried root.

Tea (Camellia sinensis) has been drunk in China forabout 3000 years (Bown, 2003) for the stimulating

effects of its caffeine content. Later, liqueurs,

although not soft drinks, were made from herbs by

monks for medicinal and tonic purposes.

In the mid-1980s a new era of herbal drinks emergedaccompanied by a message of sophisticated

healthiness just as the drinkdrive laws began to take

effect in many countries and lifestyle became a

significant issue in affluent societies.


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The number of suppliers and distributors has grown in the past few decades.

And many of them publish quite good sales growth. You can seecontinuously increasing sales. An average there is on increase of 14/3%over last years.

The first generation of modern-day herbal wellness drinks arguably emergedin the latter half of the 1980s with the UK launch of Aqua Libra.

Earlier the product proposition for herbal drinks was one of generalhealthiness without defining specific benefits except for the early leader,which carried the line restores alkaline balance on the label.

Functional drinks, including those containing herbs, now address suchissues as ageing, stress and stimulation in its various forms, whether forsimple energy or for partying, or for strengthening the immune system and

calming. Herbal extracts have more recently been put into dilutables, juice-based

drinks and, increasingly, bottled waters.


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The market has become so sophisticated that the report can definefour sub segments:

Sports drinks are the largest segment in the markets covered by

this report. Enriched beverages, which are generally juice-based drinks but

increasingly also bottled waters, are the predominant segment inEurope.

Nutraceuticals are well established in Japan and growing quickly in

the United States, but are the newest segment in Europe. Energy drinks have a firm base in Japan and increasingly so in

Europe. They have a smaller share of the market in the UnitedStates.

Consumption in 2002 grew in these markets by 11% to over 12

billion litres. Functional soft drinks now account for 6% of all softdrinks consumption by volume in these markets, up from just 4% in1998 (see Figures 12.1 and 12.2). It follows that herbal extractshave a role to play in this increasingly important soft drinks sector,which can no longer be seen as an insignificant niche market.


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One of the reason for using herbal extracts in a drink is that theherbs give the consumer a perceived benefit and therefore areason to buy the product. To be effective in this role, it is important

that the herb is recognized by the consumer. It therefore follows that, when developing a new herbal drink, the

herb, besides being compatible with the product proposition, shouldbe chosen for its recognition among the target consumers.

The rule is generally that specialist herbs can be used in niche

products but that for the mainstream, wider market, the choice ofherbs should be limited to those more familiar.


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These are the factors on which theproduction of a herbal drink on a large

scale depends: Raw Material

Availability and price

Transit and storage Popularity & Knowledge

Extent of production


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The fine details of equipment and procedures are of interestprimarily to those actually making the extracts rather than to thoseusing them. In brief, therefore, the extraction process consists ofthe following stages:

i. Receiving the raw material and quality control (QC).

ii. A preparation stage

iii. Steeping the raw material in the chosen solvent

iv. Standing for a set period of time

v. Using the resulting basic crude infusion directly or furtherconcentrating it

vi. Finishing the crude infusion by filtering it

vii. Packaging the extract


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Particle size:-

Time:-

Temperature:- Solvent:-

pH:-

(*I will include 1-2 lines in dem)


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Specifications:-

Stability:-

Hazing:- Availability:-

(*I will include 1-2 lines in dem)


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Infusions:-

Soft Extracts:-

Dry Extracts:-

(should I include this slide.if yes then

shud I write 1-2 lines about dem or leaveit as it is)


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Fruit-juice-based and fruit-flavoureddrinks:-

Mineral-water-based drinks:- Energy drinks:-

(*same ques as last slide)


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It is difficult to give any universal guidance other than to suggest thatproduct development technologists use the food legislation experts at oneof their local independent food research organizations, whose role it is tokeep abreast of the latest developments in their national regulations.

In Europe & UK ,a reference book called Blue Book is used as a

reference book to see the list of all available plant, herbs and flavorings

that can be used in drinks and other foods & it divides plants used forbeneficial purpose into six categories:-

Category 1

Category 2

Category 3

Category 4

Category 5

Category 6

(*shud I explain dese categories in the slide)


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1. Artichoke(Cynara scoelymus)

Part of herb used: The fresh or dried basal leaves.

Main actives: Caffeic acid derivatives (c.1%) including chlorgenic acid, flavonoids(c.0.5%) and sesquiterpene lactones (up to 4%) the major component iscyanaropicrin.

Benefits: The herb is claimed to stimulate the gall bladder and detoxify andregenerate the liver tissues. It has been used to treat dyspeptic problems. It has

also been shown to reduce blood lipids, serum cholesterol and blood sugar levels.The high insulin content makes it a valuable vegetable for diabetics.

2. Gotu Kola (Centella asiatica)

Part of herb used: Fresh or dried leaves & stems

Main actives: primary constituents Triterpenoid compounds(1.1-8%,)with mostsamples yielding between 2. 2 and 3.4%. The major triterpenoid components are:

asiatic acid, madecassic acid, asiaticoside and madecassoside. Saponin glycosidesinclude brahmoside and brahminoside. The plant is also a source of calcium andsodium.

Benefits: Mild adaptogen, is mildly antibacterial, anti-viral, anti-inflammatory, anti-ulcerogenic, anxiolytic, a cerebral tonic, a circulatory stimulant, a diuretic, nervineand vulnerary. Also useful in the treatment of Anxiety
http://en.wikipedia.org/wiki/Adaptogenhttp://en.wikipedia.org/wiki/Antibacterialhttp://en.wikipedia.org/wiki/Antiviral_drughttp://en.wikipedia.org/wiki/Anti-inflammatoryhttp://en.wikipedia.org/wiki/Anxiolytichttp://en.wikipedia.org/w/index.php?title=Cerebral_tonic&action=edit&redlink=1http://en.wikipedia.org/wiki/Diuretichttp://en.wikipedia.org/wiki/Diuretichttp://en.wikipedia.org/w/index.php?title=Cerebral_tonic&action=edit&redlink=1http://en.wikipedia.org/wiki/Anxiolytichttp://en.wikipedia.org/wiki/Anti-inflammatoryhttp://en.wikipedia.org/wiki/Anti-inflammatoryhttp://en.wikipedia.org/wiki/Anti-inflammatoryhttp://en.wikipedia.org/wiki/Antiviral_drughttp://en.wikipedia.org/wiki/Antiviral_drughttp://en.wikipedia.org/wiki/Antiviral_drughttp://en.wikipedia.org/wiki/Antibacterialhttp://en.wikipedia.org/wiki/Adaptogen


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3. Ginseng (Panax ginseng)

Parts of herb used: The main root, side roots and rootlets.

Main actives: Ginseng contains a complex mixture of triterpene saponins (0.86.0%)and also many ginsenosides, of which the predominant ones are Rb1 (0.151.2%),Rb2 (0.060.8%), Rc (0.11.2%), Rd (0.040.7%), Re (0.151.5%) and Rg1 (0.20.6%). Ginseng also contains water-soluble polysaccharides and some polyynes.

Benefits: Ginsengs main action is to help the body fight off physical, chemical and

biological attacks by raising the bodys own defence mechanisms. In human studies,there was a visible benefit in terms of physical and mental performance. It was alsoshown to reduce blood sugar levels in Type II diabetics.

4. Guarana (Paullinia cupana)

Part of herb used: The seeds, which are purplebrown to black with a characteristicwhite eye, contained within a redorange fruit about the size of a hazelnut.

Main actives: Guarana has the highest known caffeine content of any herb at

3.65.8%. It also contains small amounts of theophylline and theobromine, the otherstimulant purine alkaloids similar to caffeine. Besides these, guarana contains about12% tannins and some saponins.

Benefits: The caffeine content makes guarana a strong central nervous systemstimulant. It is traditionally used as a tonic for fatigue and to allay hunger and thirst.It also has short-term diuretic effects. The tannin content gives guarana anastringent effect and it has been used to treat diarrhoea.


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5. Hops (Humulus lupulus)

Part of herb used: The dried strobile (female inflorescence).

Main actives: About 10% of and bitter acids including humulone and lupulone,volatile oil (0.31.0%), xanthohumol (1%)

Benefits: Hops are a traditional sedative and soporific (sleep promoter). The bitteracids have been shown to be antibacterial and antifungal and also to stimulate thesecretion of gastric juices. Hormonal anaphrodisiac effects have also been reported.

6. Mat (Ilex paraguariensis)

Parts of herb used: The dried leaf and leaf stems.

Main actives: Caffeine (0.42.4%) and theobromine (0.30.5%), caffeic acidderivatives including chlorogenic acid and neochlorogenic acid, flavonoids includingrutin and isoquercitrin, saponins and volatile oil.

Benefits: The herb has stimulant effects due to the caffeine and chlorogenic acids. Itis also diuretic and reportedly has lipolytic (fat-burning) effects.The three xanthinespresent in mate have been shown to have a relaxing effect on smooth muscletissue, and a stimulating effect on myocardial (heart) tissue.
http://en.wikipedia.org/wiki/Smooth_musclehttp://en.wikipedia.org/wiki/Smooth_musclehttp://en.wikipedia.org/wiki/Cardiac_musclehttp://en.wikipedia.org/wiki/Cardiac_musclehttp://en.wikipedia.org/wiki/Smooth_musclehttp://en.wikipedia.org/wiki/Smooth_muscle


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Ginger

Cinammon

Coconut Peppermint

Cranberry

Thyme Kava

Passion Flower

Lime Flower etc


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A functional drink offers the consumer additional perceived benefits besides itsprimary function of hydration. A range of functional ingredients, including herbalextracts, is available to the formulator of functional drinks.

These drinks have become so popular they are displacing soft drink sales.Consumers are seeking specific health benefits in their foods and beverages andthese functional drinks fit neatly into the healthiness-on-the-go market, part of the$25 billion functional food business.

Enhanced waters are also surging in popularity, with a number of formulationslabeled with catchy names that offer up images of health and tranquility. Soft drinksare even branching into the functional market with vitamin-enriched colas.

Many functional and fortified beverages bear approved claims from the FDA. Others

make function/structure claims. Functional foods are regulated by FDA under theauthority of the Federal Food Drug and Cosmetic Act, but they are not specificallydefined by law.

But apart from having health benefiting properties, functional drinks cannot exactlyreplace all the deficiencies and diseases its just a part that is to be included with a

healthy lifestyle and diet.


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Seminar Functional Drinks