[\/et_pb_text][et_pb_text admin_label=”Image Expansion of Adaptogenic Drinks” _builder_version=”4.27.9″ text_font=”Source Sans Pro||||||||” text_font_size=”19px” text_line_height=”1.5em” header_2_font=”Source Sans Pro|700|||||||” header_2_text_color=”#004E7D” header_2_font_size=”32px” header_2_line_height=”1.4em” header_3_font=”Source Sans Pro|700|||||||” header_3_text_color=”#004E7D” header_3_font_size=”32px” header_3_line_height=”1.4em” header_4_font=”|600||on|||||” header_4_text_color=”#3BAE49″ header_4_font_size=”22px” header_4_line_height=”1.1em” max_width=”75%” module_alignment=”center” custom_margin=”0px||||false|false” custom_padding=”||||false|true” header_2_font_size_tablet=”37px” header_2_font_size_phone=”28px” header_2_font_size_last_edited=”on|phone” global_colors_info=”{}”]<\/p>\n
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[\/et_pb_text][et_pb_text content_tablet=”<\/p>\n
FLAVORS SPOTLIGHT: MEETING TASTE EXPECTATIONS WITH PROTEIN<\/h4>\n
Incorporating protein into food and beverage formulations takes talent and patience. And the expansion of protein sources highlighted in our 2024 Flavor Predictions blog<\/a> means developers have more complex notes to enhance or mask. Flavors with modulating properties (FMPs) act as bitterness masking agents to ensure products have a desirable flavor. While flavor solutions are essential when working with proteins, partnering with a flavor house that offers applications expertise is also beneficial.<\/p>\n ” content_phone=”<\/p>\n Incorporating protein into food and beverage formulations takes talent and patience. And the expansion of protein sources highlighted in our 2024 Flavor Predictions blog<\/a> means developers have more complex notes to enhance or mask. Flavors with modulating properties (FMPs) act as bitterness masking agents to ensure products have a desirable flavor. While flavor solutions are essential when working with proteins, partnering with a flavor house that offers applications expertise is also beneficial.<\/p>\n ” content_last_edited=”off|desktop” admin_label=”Text about Expansion” _builder_version=”4.27.9″ _module_preset=”default” text_font=”Source Sans Pro||||||||” text_font_size=”19px” text_line_height=”1.5em” header_2_font=”Source Sans Pro|700|||||||” header_2_text_color=”#004E7D” header_2_font_size=”32px” header_2_line_height=”1.4em” header_3_font=”Source Sans Pro|700|||||||” header_3_text_color=”#004E7D” header_3_font_size=”32px” header_3_line_height=”1.4em” header_4_font=”|600||on|||||” header_4_text_color=”#3BAE49″ header_4_font_size=”22px” header_4_line_height=”1.1em” custom_margin=”||12px||false|false” custom_padding=”7px||7px||false|true” header_2_font_size_tablet=”37px” header_2_font_size_phone=”28px” header_2_font_size_last_edited=”on|phone” global_colors_info=”{}”]<\/p>\n 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.<\/p>\n [\/et_pb_text][et_pb_blurb use_icon=”on” font_icon=”5||divi||400″ icon_color=”#FFFFFF” image_icon_background_color=”#3BAE49″ icon_placement=”left” image_icon_width=”15px” content_max_width=”100%” admin_label=”Fizz Link with Adaptogenic Drinks” _builder_version=”4.27.9″ _module_preset=”default” header_font=”Source Sans Pro||||||||” header_text_color=”#636363″ header_font_size=”19px” header_line_height=”1.3em” body_font=”Source Sans Pro||||||||” body_font_size=”19px” body_line_height=”1.5em” image_icon_custom_margin=”2px||||false|false” image_icon_custom_padding=”0px||||false|false” min_height=”46.5px” custom_margin=”0px||0px||false|false” custom_padding=”|||20px|false|false” animation_direction=”left” animation=”off” border_radii_image=”on|354px|354px|354px|354px” border_width_all_image=”5px” border_color_all_image=”#3BAE49″ global_colors_info=”{}”]<\/p>\n A bit of fizz links adaptogenic drinks to beer, seltzer, or sparkling cocktails.<\/p>\n [\/et_pb_blurb][et_pb_blurb use_icon=”on” font_icon=”5||divi||400″ icon_color=”#FFFFFF” image_icon_background_color=”#3BAE49″ icon_placement=”left” image_icon_width=”15px” content_max_width=”100%” admin_label=”Aroma Link” _builder_version=”4.27.9″ _module_preset=”default” header_font=”Source Sans Pro||||||||” header_text_color=”#636363″ header_font_size=”19px” header_line_height=”1.3em” body_font=”Source Sans Pro||||||||” body_font_size=”19px” body_line_height=”1.5em” image_icon_custom_margin=”2px||||false|false” image_icon_custom_padding=”0px||||false|false” min_height=”46.5px” custom_margin=”0px||0px||false|false” custom_padding=”|||20px|false|false” animation_direction=”left” animation=”off” border_radii_image=”on|354px|354px|354px|354px” border_width_all_image=”5px” border_color_all_image=”#3BAE49″ global_colors_info=”{}”]<\/p>\n Bubbles deliver aromatic flavor notes that build taste appeal.<\/p>\n [\/et_pb_blurb][et_pb_blurb use_icon=”on” font_icon=”5||divi||400″ icon_color=”#FFFFFF” image_icon_background_color=”#3BAE49″ icon_placement=”left” image_icon_width=”15px” content_max_width=”100%” admin_label=”Long history of carbonation” _builder_version=”4.27.9″ _module_preset=”default” header_font=”Source Sans Pro||||||||” header_text_color=”#636363″ header_font_size=”19px” header_line_height=”1.3em” body_font=”Source Sans Pro||||||||” body_font_size=”19px” body_line_height=”1.5em” image_icon_custom_margin=”2px||||false|false” image_icon_custom_padding=”0px||||false|false” min_height=”46.5px” custom_margin=”0px||0px||false|false” custom_padding=”|||20px|false|false” animation_direction=”left” animation=”off” border_radii_image=”on|354px|354px|354px|354px” border_width_all_image=”5px” border_color_all_image=”#3BAE49″ global_colors_info=”{}”]<\/p>\n Carbonated soft drinks built a century-long sensory blueprint for refreshment that\u2019s familiar to North Americans.<\/p>\n [\/et_pb_blurb][et_pb_text content_tablet=”<\/p>\n Incorporating protein into food and beverage formulations takes talent and patience. And the expansion of protein sources highlighted in our 2024 Flavor Predictions blog<\/a> means developers have more complex notes to enhance or mask. Flavors with modulating properties (FMPs) act as bitterness masking agents to ensure products have a desirable flavor. While flavor solutions are essential when working with proteins, partnering with a flavor house that offers applications expertise is also beneficial.<\/p>\n ” content_phone=”<\/p>\n Incorporating protein into food and beverage formulations takes talent and patience. And the expansion of protein sources highlighted in our 2024 Flavor Predictions blog<\/a> means developers have more complex notes to enhance or mask. Flavors with modulating properties (FMPs) act as bitterness masking agents to ensure products have a desirable flavor. While flavor solutions are essential when working with proteins, partnering with a flavor house that offers applications expertise is also beneficial.<\/p>\n ” content_last_edited=”off|desktop” admin_label=”Increased NA knowledge of adaptogens” _builder_version=”4.27.9″ _module_preset=”default” text_font=”Source Sans Pro||||||||” text_font_size=”19px” text_line_height=”1.5em” header_2_font=”Source Sans Pro|700|||||||” header_2_text_color=”#004E7D” header_2_font_size=”32px” header_2_line_height=”1.4em” header_3_font=”Source Sans Pro|700|||||||” header_3_text_color=”#004E7D” header_3_font_size=”32px” header_3_line_height=”1.4em” header_4_font=”|600||on|||||” header_4_text_color=”#3BAE49″ header_4_font_size=”22px” header_4_line_height=”1.1em” custom_margin=”||12px||false|false” custom_padding=”7px||7px||false|true” header_2_font_size_tablet=”37px” header_2_font_size_phone=”28px” header_2_font_size_last_edited=”on|phone” global_colors_info=”{}”]<\/p>\n 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 \u2018knowledgeable\u2019 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<\/a>.\u00a0<\/p>\n [\/et_pb_text][et_pb_text admin_label=”Formulation Challenges with Adaptogenic Drinks – H2″ _builder_version=”4.27.9″ text_font=”Source Sans Pro||||||||” text_font_size=”19px” text_line_height=”1.5em” header_2_font=”Source Sans Pro|700|||||||” header_2_text_color=”#004E7D” header_2_font_size=”32px” header_2_line_height=”1.4em” header_3_font=”Source Sans Pro|700|||||||” header_3_text_color=”#004E7D” header_3_font_size=”32px” header_3_line_height=”1.4em” header_4_font=”|600||on|||||” header_4_text_color=”#3BAE49″ header_4_font_size=”22px” header_4_line_height=”1.1em” custom_margin=”||15px||false|false” custom_padding=”||0px||false|true” header_2_font_size_tablet=”37px” header_2_font_size_phone=”28px” header_2_font_size_last_edited=”on|phone” global_colors_info=”{}”]<\/p>\n [\/et_pb_text][et_pb_image src=”https:\/\/flavorsum.com\/wp-content\/uploads\/2026\/10\/Adaptogenic-Drinks-Internal-Blog-Graphic-1-1.png” alt=”A chart showing formulation challenges with adaptogenic drinks” title_text=”Adaptogenic Drinks Internal Blog Graphic 1-1″ align=”center” admin_label=”Image – Formulation Challenges” _builder_version=”4.27.9″ _module_preset=”default” width=”97%” max_width=”75%” module_alignment=”center” custom_margin=”0px||||false|false” global_colors_info=”{}”][\/et_pb_image][et_pb_text admin_label=”Challenge Intro” _builder_version=”4.27.9″ text_font=”Source Sans Pro||||||||” text_font_size=”19px” text_line_height=”1.5em” header_2_font=”Source Sans Pro|700|||||||” header_2_text_color=”#004E7D” header_2_font_size=”32px” header_2_line_height=”1.4em” header_3_font=”Source Sans Pro|700|||||||” header_3_text_color=”#004E7D” header_3_font_size=”32px” header_3_line_height=”1.4em” header_4_font=”|600||on|||||” header_4_text_color=”#3BAE49″ header_4_font_size=”22px” header_4_line_height=”1.1em” custom_margin=”||15px||false|false” custom_padding=”||0px||false|true” header_2_font_size_tablet=”37px” header_2_font_size_phone=”28px” header_2_font_size_last_edited=”on|phone” global_colors_info=”{}”]<\/p>\n Most adaptogens do not naturally taste good. Botanicals like ashwagandha are bitter, while functional mushrooms like reishi and lion\u2019s mane contribute woody and earthy profiles that can become stronger over time during storage.<\/p>\n [\/et_pb_text][et_pb_text admin_label=”Challenges – H4″ _builder_version=”4.27.9″ text_font=”Source Sans Pro||||||||” text_font_size=”19px” text_line_height=”1.5em” header_2_font=”Source Sans Pro|700|||||||” header_2_text_color=”#004E7D” header_2_font_size=”32px” header_2_line_height=”1.4em” header_3_font=”Source Sans Pro|700|||||||” header_3_text_color=”#004E7D” header_3_font_size=”32px” header_3_line_height=”1.4em” header_4_font=”|600||on|||||” header_4_text_color=”#3BAE49″ header_4_font_size=”22px” header_4_line_height=”1.1em” custom_margin=”||15px||false|false” custom_padding=”||0px||false|true” header_2_font_size_tablet=”37px” header_2_font_size_phone=”28px” header_2_font_size_last_edited=”on|phone” global_colors_info=”{}”]<\/p>\n 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.<\/p>\n 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.<\/p>\n 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<\/a> for a satisfying drink.<\/p>\n 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.<\/p>\n 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<\/a> support a consistent beverage appearance<\/a>.<\/p>\n [\/et_pb_text][et_pb_text admin_label=”Flavor Contributes to Mainstream Appeal – H2″ _builder_version=”4.27.9″ text_font=”Source Sans Pro||||||||” text_font_size=”19px” text_line_height=”1.5em” header_2_font=”Source Sans Pro|700|||||||” header_2_text_color=”#004E7D” header_2_font_size=”32px” header_2_line_height=”1.4em” header_3_font=”Source Sans Pro|700|||||||” header_3_text_color=”#004E7D” header_3_font_size=”32px” header_3_line_height=”1.4em” header_4_font=”|600||on|||||” header_4_text_color=”#3BAE49″ header_4_font_size=”22px” header_4_line_height=”1.1em” custom_margin=”||15px||false|false” custom_padding=”||0px||false|true” header_2_font_size_tablet=”37px” header_2_font_size_phone=”28px” header_2_font_size_last_edited=”on|phone” global_colors_info=”{}”]<\/p>\n People are increasingly looking for functionality in beverages<\/a>. 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.<\/p>\n 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.<\/p>\n 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.<\/p>\n Flavors with modulating properties<\/a> (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.<\/p>\n [\/et_pb_text][et_pb_text admin_label=”Fitting Flavor with Function H4″ _builder_version=”4.27.9″ text_font=”Source Sans Pro||||||||” text_font_size=”19px” text_line_height=”1.5em” header_2_font=”Source Sans Pro|700|||||||” header_2_text_color=”#004E7D” header_2_font_size=”32px” header_2_line_height=”1.4em” header_3_font=”Source Sans Pro|700|||||||” header_3_text_color=”#004E7D” header_3_font_size=”32px” header_3_line_height=”1.4em” header_4_font=”|600||on|||||” header_4_text_color=”#3BAE49″ header_4_font_size=”22px” header_4_line_height=”1.1em” custom_margin=”||15px||false|false” custom_padding=”||0px||false|true” header_2_font_size_tablet=”37px” header_2_font_size_phone=”28px” header_2_font_size_last_edited=”on|phone” global_colors_info=”{}”]<\/p>\n Application scientists and flavorists will look for flavor systems that are consistent with your product\u2019s positioning.<\/p>\n [\/et_pb_text][et_pb_blurb title=”Hiyo Apple Cinnamon Adaptogenic Drink” image=”https:\/\/flavorsum.com\/wp-content\/uploads\/2026\/10\/HiYo-Apple-Cinnamon_2026.jpg” alt=”HiYo Apple Cinnamon Adaptogenic Drink” icon_placement=”left” image_icon_width=”85px” content_max_width=”100%” admin_label=”HiYo Apple Cinnamon” _builder_version=”4.27.9″ _module_preset=”default” header_font=”|700|||||||” header_text_color=”#004E7D” header_font_size=”24px” body_font=”||||||||” body_font_size=”18px” body_line_height=”1.5em” background_color=”#f7f7f7″ width=”100%” custom_padding=”25px|25px|25px|25px|true|true” border_radii=”on|8px|8px|8px|8px” border_radii_image=”on|8px|8px|8px|8px” global_colors_info=”{}”]<\/p>\n For example, Hiyo\u2019s recent launch featuring the herbal notes of ashwagandha pairs well with ginger or cinnamon flavors that add warmth to the drink.<\/p>\n [\/et_pb_blurb][et_pb_text admin_label=”Example Text” _builder_version=”4.27.9″ text_font=”Source Sans Pro||||||||” text_font_size=”19px” text_line_height=”1.5em” header_2_font=”Source Sans Pro|700|||||||” header_2_text_color=”#004E7D” header_2_font_size=”32px” header_2_line_height=”1.4em” header_3_font=”Source Sans Pro|700|||||||” header_3_text_color=”#004E7D” header_3_font_size=”32px” header_3_line_height=”1.4em” header_4_font=”|600||on|||||” header_4_text_color=”#3BAE49″ header_4_font_size=”22px” header_4_line_height=”1.1em” custom_margin=”||15px||false|false” custom_padding=”||0px||false|true” header_2_font_size_tablet=”37px” header_2_font_size_phone=”28px” header_2_font_size_last_edited=”on|phone” global_colors_info=”{}”]<\/p>\n If your brand wants to highlight the benefits of lion\u2019s mane and B vitamins, then a bright fruit flavor aligns with your intended taste experience.<\/p>\n [\/et_pb_text][et_pb_blurb title=”Huel’s Strawberry Lemon Supergreens” image=”https:\/\/flavorsum.com\/wp-content\/uploads\/2026\/10\/Huel-SuperGreen_2026.jpg” alt=”Huel’s Supergreen beverage in Strawberry Lemon flavor” icon_placement=”left” image_icon_width=”85px” content_max_width=”100%” admin_label=”Huel Strawberry Lemon” _builder_version=”4.27.9″ _module_preset=”default” header_font=”|700|||||||” header_text_color=”#004E7D” header_font_size=”24px” body_font=”||||||||” body_font_size=”18px” body_line_height=”1.5em” background_color=”#f7f7f7″ width=”100%” custom_padding=”25px|25px|25px|25px|true|true” border_radii=”on|8px|8px|8px|8px” border_radii_image=”on|8px|8px|8px|8px” global_colors_info=”{}”]<\/p>\n Strawberry lemon supports Huel\u2019s sparkling adaptogenic drink formula that promotes \u201csteady energy, clarity, gut health, and immunity.\u201d<\/p>\n [\/et_pb_blurb][et_pb_text admin_label=”Choosing Flavor to Support Experience H4″ _builder_version=”4.27.9″ text_font=”Source Sans Pro||||||||” text_font_size=”19px” text_line_height=”1.5em” header_2_font=”Source Sans Pro|700|||||||” header_2_text_color=”#004E7D” header_2_font_size=”32px” header_2_line_height=”1.4em” header_3_font=”Source Sans Pro|700|||||||” header_3_text_color=”#004E7D” header_3_font_size=”32px” header_3_line_height=”1.4em” header_4_font=”|600||on|||||” header_4_text_color=”#3BAE49″ header_4_font_size=”22px” header_4_line_height=”1.1em” custom_margin=”||15px||false|false” custom_padding=”||0px||false|true” header_2_font_size_tablet=”37px” header_2_font_size_phone=”28px” header_2_font_size_last_edited=”on|phone” global_colors_info=”{}”]<\/p>\n While function often leads brand stories, some are shifting from ingredient-led to experience-based innovation<\/a>. Brands incorporate language and flavors that help people understand the drink\u2019s intentions.<\/p>\n [\/et_pb_text][et_pb_blurb title=”Moment Sparkling Adaptogenic Drink” image=”https:\/\/flavorsum.com\/wp-content\/uploads\/2026\/10\/Moment_Blackberry-Lavendar_2026.png” alt=”Moment’s Blackberry Lavendar Adaptogenic drink” icon_placement=”left” image_icon_width=”85px” content_max_width=”100%” admin_label=”Moment’s Blueberry Lavendar” _builder_version=”4.27.9″ _module_preset=”default” header_font=”|700|||||||” header_text_color=”#004E7D” header_font_size=”24px” body_font=”||||||||” body_font_size=”18px” body_line_height=”1.5em” background_color=”#f7f7f7″ width=”100%” custom_padding=”25px|25px|25px|25px|true|true” border_radii=”on|8px|8px|8px|8px” border_radii_image=”on|8px|8px|8px|8px” global_colors_info=”{}”]<\/p>\n For example, Moment\u2019s Blackberry Lavender adaptogenic drink promotes Ashwagandha\u2019s support for calm, l-theanine\u2019s effect on clarity, and lavender\u2019s fragrant flavor for balance. The front-of-pack encourages people to \u201cdrink your meditation.\u201d<\/p>\n [\/et_pb_blurb][et_pb_blurb title=”Moment Sparkling Adaptogenic Drink” image=”https:\/\/flavorsum.com\/wp-content\/uploads\/2026\/10\/Lotsa-Soda_2026.jpg” alt=”Lotza Lemon-Lime Adaptogenic drink %22the soda made to party.%22″ icon_placement=”left” image_icon_width=”85px” content_max_width=”100%” admin_label=”Lotsa Lemon Lime” _builder_version=”4.27.9″ _module_preset=”default” header_font=”|700|||||||” header_text_color=”#004E7D” header_font_size=”24px” body_font=”||||||||” body_font_size=”18px” body_line_height=”1.5em” background_color=”#f7f7f7″ width=”100%” custom_padding=”25px|25px|25px|25px|true|true” border_radii=”on|8px|8px|8px|8px” border_radii_image=”on|8px|8px|8px|8px” global_colors_info=”{}”]<\/p>\n In contrast, Lotza designed its lemon-lime citrus smash soda with Rhodiola and Schisandra to \u201csupport your body while you celebrate\u201d as \u201cthe soda made to party.\u201d \u00a0Brand messaging encourages consumption as a soda, non-alcoholic drink, or cocktail mixer.<\/p>\n [\/et_pb_blurb][et_pb_text admin_label=”Drafting Your Blueprint H2″ _builder_version=”4.27.9″ _module_preset=”default” text_font=”Source Sans Pro||||||||” text_font_size=”19px” text_line_height=”1.5em” header_2_font=”Source Sans Pro|700|||||||” header_2_text_color=”#004E7D” header_2_font_size=”32px” header_2_line_height=”1.4em” header_3_font=”Source Sans Pro|700|||||||” header_3_text_color=”#004E7D” header_3_font_size=”32px” header_3_line_height=”1.4em” header_4_font=”|600||on|||||” header_4_text_color=”#3BAE49″ header_4_font_size=”22px” header_4_line_height=”1.1em” custom_margin=”42px||11px||false|false” custom_padding=”||0px||false|true” header_2_font_size_tablet=”37px” header_2_font_size_phone=”28px” header_2_font_size_last_edited=”on|phone” global_colors_info=”{}”]<\/p>\n 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.<\/p>\n 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<\/a> about your development plans.<\/p>\n [\/et_pb_text][et_pb_blurb title=”Author” image=”https:\/\/flavorsum.com\/wp-content\/uploads\/2025\/02\/Blake-Lyon_2025.png” alt=”Blake Lyon, Applications Scientist at FlavorSum” icon_placement=”left” image_icon_width=”130px” content_max_width=”100%” _builder_version=”4.27.4″ _module_preset=”default” header_level=”h2″ header_font=”|600||on|||||” header_text_color=”#3BAE49″ header_font_size=”18px” body_font_size=”19px” custom_margin=”32px||||false|false” custom_padding=”38px|0px|38px|0px|true|true” animation=”off” border_width_top=”2px” border_color_top=”#C0C3C3″ border_radii_image=”on|854px|854px|854px|854px” border_width_all_image=”5px” border_color_all_image=”#004E7D” global_colors_info=”{}”]<\/p>\n Blake Lyon is an Applications Manager at FlavorSum. He has over 13 years of experience in the food and beverage industry with 11 years dedicated to collaborations with customers about flavors in beverage applications. He earned his B.A. in Chemistry from Monmouth College, and joined FlavorSum in 2021.<\/span><\/p>\n [\/et_pb_blurb][et_pb_blurb title=”Author” image=”https:\/\/flavorsum.com\/wp-content\/uploads\/2025\/11\/Jackson_Headshot_2025.png” icon_placement=”left” image_icon_width=”130px” content_max_width=”100%” _builder_version=”4.27.4″ _module_preset=”default” header_level=”h2″ header_font=”|600||on|||||” header_text_color=”#3BAE49″ header_font_size=”18px” body_font_size=”19px” custom_margin=”32px||||false|false” custom_padding=”38px|0px|38px|0px|true|true” animation=”off” border_width_top=”2px” border_color_top=”#C0C3C3″ border_radii_image=”on|854px|854px|854px|854px” border_width_all_image=”5px” border_color_all_image=”#004E7D” global_colors_info=”{}”]<\/p>\n Lisa Jackson, Director of Marketing at FlavorSum, brings more than 30 years of market and consumer research experience to support innovation activities for food and beverage organizations.<\/p>\n [\/et_pb_blurb][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.19.4″ _module_preset=”default” background_color=”#f7f7f7″ custom_padding=”15px|15px|15px|15px|true|true” border_radii=”on|5px|5px|5px|5px” global_colors_info=”{}”][et_pb_search exclude_pages=”on” placeholder=”Search” button_color=”#3BAE49″ _builder_version=”4.19.4″ _module_preset=”default” button_font=”|700|||||||” button_text_color=”#FFFFFF” button_font_size=”16px” form_field_font_size=”18px” background_color=”#FFFFFF” width=”100%” custom_css_button=”border-radius:5px;||” border_radii=”on|5px|5px|5px|5px” border_width_all=”4px” border_color_all=”#FFFFFF” global_colors_info=”{}”][\/et_pb_search][et_pb_sidebar orientation=”right” show_border=”off” _builder_version=”4.19.4″ _module_preset=”default” header_font=”|600|||||||” header_text_color=”#004E7D” header_font_size=”23px” body_font_size=”17px” global_colors_info=”{}”][\/et_pb_sidebar][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ module_id=”news” _builder_version=”4.25.0″ _module_preset=”default” background_color=”#f7f7f7″ custom_margin=”||-52px||false|false” custom_padding=”48px||48px||true|false” global_colors_info=”{}”][et_pb_row _builder_version=”4.23.4″ _module_preset=”default” max_width=”1200px” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.18.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.19.4″ _module_preset=”default” text_font=”Source Sans Pro||||||||” text_text_color=”#FFFFFF” text_font_size=”20px” text_line_height=”1.6em” header_font=”Source Sans Pro|700|||||||” header_text_color=”#FFFFFF” header_font_size=”55px” header_line_height=”1.2em” header_2_font=”Source Sans Pro|600|||||||” header_2_text_color=”#004E7D” header_2_font_size=”40px” header_4_font=”Source Sans Pro|600||on|||||” header_4_text_color=”#004e7d” header_4_font_size=”27px” header_4_letter_spacing=”1px” custom_margin=”||||false|false” header_font_size_tablet=”55px” header_font_size_phone=”28px” header_font_size_last_edited=”on|phone” header_4_font_size_tablet=”21px” header_4_font_size_phone=”17px” header_4_font_size_last_edited=”on|phone” global_colors_info=”{}”]<\/p>\n [\/et_pb_text][et_pb_blog fullwidth=”off” posts_number=”3″ include_categories=”current” show_author=”off” show_categories=”off” show_pagination=”off” module_class=”pa-blog-load-more pa-blog-image-16-8″ _builder_version=”4.23.4″ _module_preset=”default” header_font=”|600|||||||” header_text_color=”#004E7D” header_font_size=”23px” header_line_height=”1.2em” body_font_size=”19px” body_line_height=”1.5em” meta_font=”||||||||” meta_font_size=”17px” background_enable_color=”off” border_radii=”on|8px|8px|8px|8px” border_width_all=”0px” global_colors_info=”{}”][\/et_pb_blog][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" Learn about managing formulation challenges and the role flavor plays in creating appealing adaptogenic drinks.<\/p>","protected":false},"author":15,"featured_media":27566483,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":" Originally posted on September 4, 2020 | Updated on January, 20, 2022<\/p>\r\nEvery business sector has a unique acronym-filled language. You may hear terms like QSR, CWT, FTP, TOS, and SME. The flavor world contains a few acronyms like GRAS (pronounced 'grahs' meaning G<\/span>enerally R<\/span>ecognized a<\/span>s S<\/span>afe) and FMP (F<\/span>lavor M<\/span>odulating P<\/span>roperties). Two of our favorites are Natural WONF (pronounced wan-eff) and FTNF, acronyms used to describe flavor labeling designations.\r\n\r\nWhat is WONF?<\/span> WONF stands for 'W<\/span>ith O<\/span>ther N<\/span>atural F<\/span>lavors.\u2019\r\n\r\nWhat is FTNF?<\/span> FTNF stands for \u2018F<\/span>rom t<\/span>he N<\/span>amed F<\/span>ruit.\u2019\r\n\r\n\r\n Here's the downloadable version of our 1-page guide to flavor labeling.\u00a0<\/a><\/p>\r\nFLAVORS SPOTLIGHT:<\/h4>\n
MEETING TASTE EXPECTATIONS WITH PROTEIN<\/h4>\n
FLAVORS SPOTLIGHT: MEETING TASTE EXPECTATIONS WITH PROTEIN<\/h4>\n
FLAVORS SPOTLIGHT:<\/h4>\n
MEETING TASTE EXPECTATIONS WITH PROTEIN<\/h4>\n
Formulation Challenges with Adaptogenic Drinks<\/strong><\/h2>\n
BITTERNESS AND EARTHINESS<\/h4>\n
ACIDITY AND pH BATTLES<\/h4>\n
SWEETNESS AND MOUTHFEEL<\/h4>\n
FLAVOR STABILITY OVER SHELF LIFE<\/h4>\n
SOLUBILITY, SEDIMENTATION, AND HAZE<\/h4>\n
Flavor Contributes to Mainstream Appeal<\/strong><\/h2>\n
FITTING FLAVOR WITH FUNCTION<\/h4>\n
CHOOSING FLAVOR TO SUPPORT DESIRED EXPERIENCES<\/h4>\n
Drafting Your Blueprint for Adaptogenic Drinks<\/strong><\/h2>\n
Blake Lyon<\/strong><\/span><\/h2>\n
Lisa Jackson<\/strong><\/span><\/h2>\n
Related Blog Posts<\/h2>\n
Flavor Labeling Acronyms Explained<\/h5>\r\nThe chart below explains the range of descriptors you may read on labels from your flavor supplier.\r\n
\r\n \t
\r\n \t
![\"2022-11-22](\"https:\/\/7357007.fs1.hubspotusercontent-na1.net\/hubfs\/7357007\/2022-11-22%2014_03_31-Understanding%20Flavor%20Labeling_FlavorSum.pdf%20-%20Adobe%20Acrobat%20Pro%20(32-bit).png\")
<\/p>\r\n\r\nSelecting the Right Type of Flavor for Your Food or Beverage<\/h5>\r\nFrom a taste perspective, few consumers will perceive differences across the range of flavor solutions. The food or beverage's nutritional value won't be impacted by your choice of natural or artificial flavors.\r\n\r\nFactors worth considering that may affect your decision about the type of flavor include:\r\n
\r\n \t
Meeting Consumer Expectations about Labeling Transparency<\/h5>\r\nWhile selecting the right flavor offering will depend heavily on your formulating, budgetary, and manufacturing needs, it\u2019s also crucial to consider your consumers and their unique preferences.\r\n\r\nFor some people, the word artificial raises concerns, but artificial ingredients often mimic the composition of their natural counterparts. While we see a portion of product launches touting claims for \u201cno artificial flavors,\u201d the numbers don\u2019t suggest you need to formulate to avoid them.\r\n\r\nThe percent of North American food and beverages launches with free-from artificial flavoring claims hasn\u2019t changed significantly over the past few years, slightly decreasing from 2020 to 2021.1 Consumers are talking less frequently about artificial flavors. Trendwise <\/a>reports that the phrase \u201cno artificial flavors\u201d has dropped by -5.5% in social chatter over the past year.\r\n\r\n
![\"LauchesWithFreeFromClaim\"](\"https:\/\/fs.hubspotusercontent00.net\/hubfs\/7357007\/LauchesWithFreeFromClaim.png\")
\r\n\r\nDespite fewer claims about free-from artificial flavors, artificial ingredients can deter consumers in some categories, particularly those with health-focused products. For instance, a recent Mintel study on the nutritional space revealed that 26% of adults who avoid nutrition drinks indicated that artificial ingredients are a barrier to consumption. In a category that requires artificial ingredients to fortify the product nutritionally, natural flavor options may present an opportunity to clean up a label and appeal to consumers.\r\nConnect With the FlavorSum Team About Your Next Flavor<\/h5>\r\nNow that Natural WONF and FTNF roll off your tongue like a pro, reach out to us<\/a> during your NPD activities for support with flavor selection. Partnering with FlavorSum means you'll meet your launch date within budget and deliver the tastes your customers crave!","_et_gb_content_width":"","content-type":"","footnotes":""},"categories":[29,304,291,156,172,261,64,24,74,25],"tags":[147,144,202,148,145],"class_list":["post-27566479","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-beverage","category-beverage-systems","category-flavor-systems","category-formulation-support","category-functionality","category-modulation","category-natural-wonf","category-npd","category-plant-based","category-product-development","tag-flavors-for-food-and-beverage","tag-innovation","tag-natural-wonf","tag-npd","tag-product-development"],"yoast_head":"\n