Healthy Botanical-Infused Drink Isn't Just A Trend
HEALTHY BOTANICAL-INFUSED DRINK ISN’T JUST A TREND
Similar to celery juice and Kombucha circulating among wellness critics and enthusiasts alike, botanical-infused drinks are dominating the scene—and they have been for a few years now. But what, besides their fruity flavours and curated millennial vibrant presentation keeps fans coming back for more?
According to Mintel, botanicals will be a key flavour group in drink innovation globally as the industry seeks to meet consumer demand for healthier choices. Although botanical was formerly a niche product, it is now one of the fastest-growing segments, especially as it is marketed as an alternative to carbonated drinks.
What are botanicals?
And, why are they seemingly so popular all of a sudden? Botanicals are plant-derived ingredients (i.e. herbs, roots, flowers, fruits, leaves or seeds) with powerful healing properties that can help with everything from sleep to stress and pain relief. In food and beverage, botanical ingredients have a concentrated taste and a longer shelf life than fresh ingredients, which makes them especially appropriate for use in such products.
Some examples of botanical ingredients include chamomile, ginseng, sunflower seed oil, valerian, yerba mate powder, yuzu, ginger, guaraná, tea polyphenols, dandelion root extract, green tea extract, bitter orange, Withania somnifera, lemon balm, passionflower, yarrow, ashwagandha, burdock root, motherwort and olive and nettle leaves.
An owner of a caffeine and sugar-free beverage company has this to say about botanical-infused drinks. "The acceleration of botanical ingredients can be credited to consumers’ focus on health and wellness, especially during COVID-19 pandemic and with what's going on in the world.”
While botanicals do add an authentic taste to products, many also come with perceived health benefits. For example, research suggests the echinacea plant may strengthen the immune system and that green tea extract may help maintain cardiovascular health.
How to use botanicals in my drink?
In alcohol, gin is typically made of a botanical blend including juniper, citrus and some roots and spices, however, you can opt for other botanical ingredients such as bergamot, flower blossom including cherry blossom, yuzu fruit and various types of teas as well as wormwood, gentian, cinchona and quassia.
As for non-alcoholic drinks, botanicals are making a major showing in iced teas and tea. Botanical ingredients such as chamomile, mint, white tea and rooibos are recognisable to consumers and valued for their taste as well as their perceived health benefits.
Botanical Drinks That Are As Fun To Look At As They Are To Drink
Serve up these amazing botanical drink recipes at any occasion where a pretty presentation falls right up there with taste and wellness on the list of priorities.
BERGAMOT THAÏ LASSI
20ml MONIN bergamot syrup
50ml fresh grapefruit juice
5 thaï basil leaves
Garnish: citrus zest, thaï basil
Pour ingredients into a blender cup.
Cover with ice cubes.
Blend until smooth.
Pour mix into a glass.
Garnish and serve.
GINGER YUZU SPARKLING GREEN ICED TEA
20ml MONIN Green Tea Concentrate
15ml Le Fruit de MONIN Yuzu
10ml MONIN Ginger syrup
180ml soda water
Garnish: ginger, lemon swheel
Combine ingredients in a glass filled with ice cubes.