![]() ![]() ![]() There’s an industry focus on this that’s made these products more acceptable,” she says. “These drinks have gotten better over time, and I think there’s more choice available. It’s not as trendy to drink now, and there’s multiple reasons for that, one of which being the Instagram effect,” explains Berry. “There’s this really strong health and wellness movement. Synergy notes that people also want to improve their sleeping patterns related to alcohol consumption. As a result, alcohol-free choices are flooding the shelves, and concepts are becoming more attractive with botanicals in NPD.Īn FMCG survey shows 69% of participants claim to be conscious of their health and 57% feel they are drinking too much. Younger consumers are reluctant to turn their backs on either the taste or sophistication of beer, wine and spirits in favor of traditional soft drinks. The market researcher says this trend creates an entirely new sub-category within the alcoholic drinks market. According to a new report from Innova Market Insights, it is most apparent in Generation Z consumers, with as many as a thirds of consumers aged 18-25 now saying that they never consume alcohol. The avoidance of alcohol is becoming the norm for a growing minority of global consumers. Health and wellness drives the market growth “The pairing charts allow low and no beverage manufacturers to tap into flavors proven to work well in alcohol and bring the same level of innovation to alcohol alternatives,” explains Berry.Įarlier this year, Synergy expanded and advanced its R&D laboratories at its headquarters in Illinois, US, to boost the company’s position in natural flavor creation and evolve clean label criteria. Moreover, tea pairs well with tequila-based on ethyl acetate and isobutanol. Spice and coffee work particularly well with whiskey, as those pairings share the compound eugenol flavor. “Using our analysis, we can identify esters as key compounds in rum – these pair well with tropical, fruity profiles like guava and passion fruit,” Vicky Berry, European business development manager at Synergy Flavours tells FoodIngredientsFirst. ![]() The pairing charts focus on tequila, rum, vodka, whiskey and gin. The company has created analytical pairing charts which show how flavors match with key compounds in alcohol. The botanical range has also been expanded with new profiles such as sloe, dandelion, passionflower and juniper. More specifically, scotch bonnet, chili and peppercorns are infused to achieve this note.Īnalytical pairing charts Synergy Flavours has created analytical pairing charts to show how flavors pair with key compounds in alcohol. Synergy has layered its flavor profiles with extracts that infuse warmth in the same way that a gin or whisky delivers a burning sensation. The space is ignited with innovations that replicate the same flavor profiles of alcoholic beverages of caliber. The appetite for low- and non-alcoholic beverages for an indulgent experience without the negative consequences, is gaining traction. With consumption of low and no-alcohol expected to grow by 31% within two years as more people move toward healthier drinking choices, Synergy Flavours has developed a range of low-and no-alcohol beverages featuring bitters, fermented notes, gin, pink gin, aperitif and rum flavors.
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