Adaptogenic Drinks: The Flavor Challenges Behind the Fizz

Traditional carbonated drinks typically emphasize sweetness, bubbles, and refreshing flavors. Sparkling adaptogenic drinks build on that familiar sensory experience by incorporating functional botanicals, roots, and mushrooms associated with stress management, mental focus, and everyday wellness.

But functional ingredients can introduce formulation challenges that influence flavor, stability, and overall product appeal. Blake Lyon, Applications Manager, and Lisa Jackson, Director of Marketing, share insights on managing formulation challenges and the role flavor plays in creating appealing adaptogenic drinks.

Expansion of Adaptogens in Carbonates

In the 52 weeks ending June 2026, soft drinks accounted for 25% of food and beverage launches with adaptogens (North America, Innova). Carbonates represented almost half of the innovation in adaptogenic drinks, with new product activity more than doubling year-over-year. Innovation in the fizzy format is happening because it aligns with social drinking rituals and importantly, provides you with a framework that helps meet taste expectations.

The increased North American innovation reflects a growing understanding of adaptogens in functional foods and beverages. In 2021, less than 20 percent of the people surveyed by FlavorSum described themselves as ‘knowledgeable’ about adaptogens, more than half claiming little to no understanding. Our 2026 survey showed almost 30 percent felt knowledgeable while the number of those with limited understanding dropped to 35 percent. You can learn more about our research here. 

Formulation Challenges with Adaptogenic Drinks

Most adaptogens do not naturally taste good. Botanicals like ashwagandha are bitter, while functional mushrooms like reishi and lion’s mane contribute woody and earthy profiles that can become stronger over time during storage.

BITTERNESS AND EARTHINESS

Although carbonated adaptogenic drinks help deliver aroma, the fizziness needs balance with flavor to avoid sharp or harsh botanical notes. You can use bases like roasted coffee or tea flavored with spices or bright citrus to weave the earthy notes into the experience rather than trying to bury them.

ACIDITY AND pH BATTLES

Carbonated soft drinks typically have an acidic pH, often ranging from approximately 2.6 to 4.6, depending on the formulation. Botanical ingredients, like ashwagandha can taste more bitter, sharp, or metallic in high-acid environments. A buffering system, such as combining malic acid with sodium malate, helps stabilize the target pH and control acidity without intensifying off notes.

SWEETNESS AND MOUTHFEEL

Reduced-sugar adaptogenic drinks can present overlapping challenges: less sweetness to balance botanical bitterness, lingering sweetener notes, and a thinner perceived body. Application scientists and flavorists can recommend solutions to smooth the temporal experience for a satisfying drink.

FLAVOR STABILITY OVER SHELF LIFE

Adaptogenic drinks that taste fresh at the bench can have flavor fade and off notes become more dominant over time. Processing methods and packaging will support ingredient integrity throughout the shelf life of the beverage.

SOLUBILITY, SEDIMENTATION, AND HAZE

Adaptogen powders and mushroom extracts may not fully dissolve in cold liquids, leading to sedimentation or particulate haze over a drink’s shelf life. Depending on the formulation, stabilizers can help manage particle suspension, while cloud emulsions support a consistent beverage appearance.

Flavor Contributes to Mainstream Appeal

People are increasingly looking for functionality in beverages. With adaptogenic drinks, their goal is a familiar, refreshing taste with added benefits. Flavor solutions designed for specific formulation objectives can help you deliver results.

A botanical can contribute flavor while also serving another intended purpose. A key question to answer early in the development process is how much of the desired sensory experience comes from the functional ingredient, a characterizing ingredient, or an added flavor.

Flavorists can help you decide whether to complement, balance or mask the inherent characteristics of adaptogenic ingredients. For example, an earthy mushroom note may work in a spiced or roasted profile but become distracting in a bright citrus soda.

Flavors with modulating properties (FMPs) provide another option when botanical ingredients introduce unwanted bitterness or lingering off notes. Sweetness optimization can also help developers balance taste expectations in reduced sugar adaptogenic drinks without relying solely on added sweeteners.

FITTING FLAVOR WITH FUNCTION

Application scientists and flavorists will look for flavor systems that are consistent with your product’s positioning.

If your brand wants to highlight the benefits of lion’s mane and B vitamins, then a bright fruit flavor aligns with your intended taste experience.

CHOOSING FLAVOR TO SUPPORT DESIRED EXPERIENCES

While function often leads brand stories, some are shifting from ingredient-led to experience-based innovation. Brands incorporate language and flavors that help people understand the drink’s intentions.

Drafting Your Blueprint for Adaptogenic Drinks

The growth of adaptogenic soft drinks illustrates how brands are expanding familiar carbonated beverage experiences with functional ingredients. For product developers, the challenge is balancing the sensory expectations of a refreshing drink with the characteristics of botanicals, roots, and mushrooms.

From managing bitterness and sweetness to supporting flavor stability, FlavorSum’s application scientists and flavorists can help map solutions for your next adaptogenic beverage. Let’s talk about your development plans.