Trends in Food Science & Technology 88 (2019) 513–526

Contents lists available at ScienceDirect

Trends in Food Science & Technology

journal homepage: www.elsevier.com/locate/tifs

Review

Opportunities and challenges for functional and medicinal beverages: T

Current and future trends
Misbah Nazira, Sania Arifb, Rao Sanaullah Khanc, Wahab Nazirc, Nauman Khalidc,∗,
Sajid Maqsoodd,∗∗
a
School of Mechanical and Manufacturing Engineering, National University of Sciences and Technology, Islamabad, Pakistan
b
Institute of Microbiology and Genetics, Georg-August-Universität, Göttingen, Germany
c
School of Food and Agricultural Sciences, University of Management and Technology, Lahore, 54000, Pakistan
d
Department of Food Science, College of Food and Agriculture, United Arab Emirates University, 15551, Al Ain, United Arab Emirates

A R T I C LE I N FO A B S T R A C T

Keywords: Health and wellness are among the core segments of the fast-moving consumer goods (FMCG), with the ever-
Health and wellness increasing health consciousness among consumers around the globe. Functional foods and beverages, formulated
Functional beverages from natural ingredients with targeted physiological functions, are at the heart of research and development in
Functional foods food industry. However, the novel functional food product development requires extensive research and de-
Fortified beverages
velopment activities i.e., clinical efficacy trials, which the food manufacturing companies cannot afford to
perform owing to their limited R&D budget and limited technical know-how in this particular aspect. Further the
consumer acceptance of these food products is another area of concern for functional beverages development.
For example, among the beverages, one challenging task is to replace sucrose with naturally occurring sweet-
eners, which could effectively address concerns of sugar intake in patients with diabetes and provide a healthy
choice for consumers. However, consumer acceptance of these beverages from the sensory point of view remains
challenging. Therefore, to better map the opportunities and challenges associated with functional beverages
development, this review focusses on recent trends in the global market and new opportunities that may arise as
a result. A detailed analytical discussion on new potential functional beverages and related products has also
been presented.

1. Introduction
An official definition of functional foods (FFs) commonly agreed
upon by all countries does not exist (Hawkes & Organization, 2004;
Khan, Grigor, Winger, & Win, 2013). However, a consensus on four
main aspects to define functional foods have been reported in literature
which are health benefits, nature of the food, level of function and the
consumption pattern (Maurice & JoAnne, 2008) viz. health benefits
should enhance the target function or help to prevent the disease oc-
currence while the nature of food should remain as a traditional food.
The level of function should be beyond its basic nutritional function and
the consumption pattern should be as per normal routine diet (Maurice &
JoAnne, 2008).
The confusion or disparity in defining functional foods originate
from the protruding function of foods into medicinal functions i.e., a
fusion of foods and medicine regulations (Heasman & Mellentin, 2001).
It has been a challenging task to define these foods either under drug or
food regulations. Further disparity is rendered by the differences in
regulations across the countries that pertains to the definition and
regulation of these food products in respective markets. An exception to
this is Japan, where functional foods are well defined and regulated
(Frewer, Scholderer, & Lambert, 2003; Ray, 2004). A comparative de-
finition of functional foods as given by some research institutes and
governing bodies in three major markets of the world i.e., USA, Japan
and Europe show that scientific substantiation is the major corner stone
of functional foods recognition in Japan and Europe whereas in USA
presence of functional ingredient in enhanced concentration is the mainstay
of functional food recognition (Table 1). The main emphasis among
these definitions is on health benefit however its substantiation through
clinical efficacy varies among the countries owing to difference in
regulations.

∗
Corresponding author.
∗∗
Corresponding author.
E-mail addresses: nauman.khalid@umt.edu.pk (N. Khalid), sajid.m@uaeu.ac.ae (S. Maqsood).

https://doi.org/10.1016/j.tifs.2019.04.011
Received 27 May 2018; Received in revised form 23 July 2018; Accepted 16 April 2019
Available online 20 April 2019
0924-2244/ © 2019 Elsevier Ltd. All rights reserved.
M. Nazir, et al. Trends in Food Science & Technology 88 (2019) 513–526

2. Diffusion of functional foods into the market

Serafini, Stanzione, and Foddai

Martirosyan & Singh, (2015)

Martirosyan & Singh, (2015)

Despite the absence of a universal definition of functional food
products still this segment of the food industry has flourished by leaps
and bounds in previous couple of decades (Khan et al., 2013). FFs have
spread throughout the market, minimizing the distinction between

Division (2018)
Shimizu (2003)

Yang, (2008)
nutrition and pharmaceutical drug (Eussen et al., 2011). Key factors
Reference

(2012) involved in the diffusion of the FF market include the deterioration of

health, increased awareness of the link between diet and health through
health authorities and media, and busy lifestyles (Granato, Branco,
Nazzaro, Cruz, & Faria, 2010). In recent research findings pertaining to
demonstrated health benefits
May provide health benefit

the consumption of fruits and vegetables linked to prevention of heart

Scientific substantiation
Scientific substantiation

Special health function

disease and cancers have strengthened the consumer conviction about

Derive health benefits

the relationship between diet and health. This has now become one the
Essential element

main consumer motive for purchasing functional foods in order to mi-

tigate the occurrence of chronic illnesses such as cardiovascular disease,
Alzheimer's disease and osteoporosis, or to optimize health, for example
by increasing energy, boosting the immune system and maintenance of
wellbeing (Khan et al., 2013). Additionally busy lifestyle in cosmopo-
“whole, fortified, enriched or enhanced” that should be consumed regularly and at effective amounts in order to

functions in the body, beyond adequate nutritional effects, in a way which is relevant to either an improved state

Functional foods are foods enhanced with bioactive ingredients and which have demonstrated health benefits,

functions but is not used for therapeutic purposes. And it will not cause any harm whether acute or sub-acute or
Health (functional) food means that a food has special health functions or is able to supply vitamins or minerals.
“a food can be regarded as functional if it is satisfactorily demonstrated to beneficially affect one or more target

litan cities requires a better food and drink availability to sustain the
“Any modified food or food ingredient that may provide a health benefit beyond the traditional nutrients it

life at higher standards.

It is suitable for consumption by special groups of people and has the function of regulating human body
“processed foods containing ingredients that aid specific bodily functions in addition to being nutritious”

Many stakeholders perceive the economic potential of functional

food products as an important part of the public health improvement
strategies. Some authors reported the possibility of an annual reduction
of 20% in health-care expenses by consumption of FFs (Sun-
Waterhouse, 2011). Principal substances that impart “functionality” to
a food include vitamins, minerals, fiber, omega-3 fatty acids, flavo-
noids, and probiotic bacterial strains (Keservani et al., 2010). The op-
tion of genetic modification is being extensively explored to expand the
options for food enrichment with novel ingredients or modify existing
ones (Katan & ROOS, 2004).
such as probiotic yogurt, or breads and pasta with added pea fibre

FFs are the first to bear health claims. A health claim of a product
states what the product does in terms of health, well-being, and per-
formance (Richardson et al., 2003). Health claims have become a way
of health and well-being, or reduction of risk of disease"

to communicate to consumers the health benefits of foods containing

specific formulations and providing related information. Knowledge
and attitudes of consumers are greatly influenced by this communica-
tion (Verbeke, 2008). Health claims are also considered to be one of the
key factors for the development of the FF market. They significantly
influence the purchasing decisions of consumers and help in making
more informed choices, specifically if the product consists of new in-
gredients and claims for the actions that are beneficial to health but are
poorly understood (Annunziata & Vecchio, 2013). Life satisfaction and
derive health benefits

age also influence the purchasing decisions of consumers (Carrillo,

Prado-Gascó, Fiszman, & Varela, 2013).
Currently, the most active FF category is beverages due to the fol-
Definitions

lowing factors: (a) easy delivery and storage of shelf-stable and re-
contains"

chronic

frigerated products; (b) greater possibility of incorporating desirable

bioactive components and nutrients; and (c) possibility and con-
Cross country comparison of functional foods definition.

venience of meeting consumer demands for container appearance, size,

State Food and Drugs Administration (SFDA)

shape and contents (Kausar, Saeed, Mushtaq Ahmad, & Salam, 2012;
International Life Sciences Institute (ILSI

Sanguansri & Ann Augustin, 2010; Wootton-Beard & Ryan, 2011).

National Academy of Sciences Food and

American Dietetic Association (ADA)

Functional beverages are generally formulated by the addition of

Agriculture and agri-food Canada

bioactive ingredients and/or removal or reduction of undesirable in-

Ministry of Health and Welfare

gredients i.e. sugar, fats etc. Other functional components can also be
added to impart the desired texture and stability properties to the final
Food Industry Division

product (Fallourd & Viscione, 2009, pp. 3–38). The functional bev-
erages industry is progressively determined by the consumers' ac-
Nutrition Board

knowledgment of the connection between health and diet, and the af-
Defining Body

fluence of the baby-boom generation that is aging and willing to pay for
Europe)

items that will improve their lives. As far as wellbeing of the consumers
is concerned, boosting immunity has become the primary focus of the
beverage producers and consumers. This is reflected in the increase in
Country

Canada

the sales of functional beverages fortified with probiotics, antioxidants,

Europe
Table 1

Japan

China
USA

USA

‘super fruits’, and other fruits with strong immunity boosting marketing
potential i.e., cranberries and blueberries. According to the report by

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M. Nazir, et al.
MarketResearch.com (2018b) it is projected that functional beverage
market will display a robust growth of 7.80% during 2017–2022 cal-
culated as Cumulative Annual Growth Rate (CAGR). Functional bev-
erages containing green tea catechins or polyphenols are also widely
used for their skin health, anti-aging, and antioxidant properties
(Paquin, 2009). Functional beverages are suitable in addressing health
concerns with fortified beverages, particularly those combining mul-
tiple ingredients. Recent trend has been seen in developing “beauty
beverages”, which contain collagen and collagen hydrolysates, claiming
to improve the health of skin. It has been reported that global beauty
drink market stands at USD 700 million in 2016. This global beauty
beverage market is expected to touch USD 1.3 billion by 2023, with an
11.8% estimated CAGR (MarketResearch.com, 2018a). Another factor
that is currently shaping the functional beverage market is the con-
sumers' increasing interest in organic ingredients in foods and the in-
creasing distrust in artificial ingredients, including food colorings and
sweeteners. This trend in consumer behavior offers opportunities for
manufacturers to make their products stand out from the competition
through the addition of natural ingredients with proven health benefits
(Paquin, 2009).
3. Motivators and drivers of functional food and beverage market
The main factors driving the FF market include consumer age,
education (Urala & Lähteenmäki, 2007), reduction in health-care costs
(Milner, 2000), access to more information, media, and nutrition la-
beling (Kotilainen, Rajalahti, Ragasa, & Pehu, 2006). Product attributes
such as aroma and texture, as well as consumers' mood, beliefs, and
appetite also influence the purchase of a product (Stein & Rodriguez-
Cerezo, 2008, p. 23380). Consumers’ awareness of healthy eating has
increased throughout the world due to the increase in knowledge of the
health benefits of FF. Consumers know that eating health promoting
food can improve and/or maintain their current health condition and
prevent disease (Daliri & Lee, 2015, pp. 221–244).
The emerging interest among the consumers for a healthy lifestyle is
resulting in increased demand for health promoting beverages. Studies
have reported various factors influencing the utilization and buying
propensities for customers towards health promoting FFs, which in-
clude the degree of healthiness of their diet regimen, presence of ex-
traordinary needs related to health problems, and information pre-
sented on the label about nutritional benefits of the product (Azzurra &
Paola, 2009). Agricultural food industries are responding to these new
trends and developing their products to meet the diverse needs of the
consumers. Assessing the knowledge of the consumers gained by
reading the nutritional information labels is not an easy task. A detailed
consumer behavior research with lots of time and efforts is required to
gather information in a particular market/region. Further it is difficult
to predict why a consumer decides to buy/not buy a product. Some
studies have reported the main factors influencing a consumers' deci-
sion of purchase, and divided them into three main groups: consumer
characteristics, product characteristics, and purchasing situation (Bröring,
2010, pp. 11–12). The manufacturers that take the consumer-oriented
approach for the development of functional beverages are more likely
to be successful in the sale of their product. The functional beverage
market offers opportunities for new products to be developed keeping
in consideration the consumers’ choice, thereby, enabling the manu-
facturers to market their functional beverages more effectively
(Sorenson, Bogue, & Paquin, 2009).
The need for food products with added health benefits has also in-
creased due to socioeconomic changes, as well as changes in population
demographics. U.S. State Department and United Nations Department
of Economic and Social Affairs has reported that 8% of the people
worldwide are over the age of 65 and this is expected to reach 13% by
2030 (Fig. 1). The increase in life expectancy increases the need for an
improved quality of life with the availability of healthy food choices for
the aging consumers. Moreover, increasing healthcare costs have
515
Trends in Food Science & Technology 88 (2019) 513–526
compelled governmental bodies, healthcare professionals, researchers,
and the food industry to find strategies to manage the aging population
effectively. Some studies reported the possibility of a 20% annual re-
duction in healthcare expenses through the consumption of FF (Sun-
Waterhouse, 2011). All these factors are strongly propelling the FF
market. Consumers prefer products that offer convenience and high
bioavailability of the major bioactive ingredients. Functional beverages
such as nutrient enriched vitamin water, antioxidant juice blends, en-
ergy juices/drinks, energy-sports drinks, enhanced waters, liquid
dietary supplements and suspensions, and oxygenated water offer sig-
nificant market growth opportunities (Partners, April 2013).
4. Global market of functional foods and beverages
The study of the worldwide FF markets is difficult due to the lack of
an internationally accepted definition of FF (Emine, 2015; Valls et al.,
2013, pp. 2491–2525). The criteria used for product inclusion in study
analysis has resulted in large variations in global market size of FF in
reported data. As per definition,1 the global market of functional food
and beverages had a combined value of US$19.4 billion in 2007 and US
$24.2 billion in 2011 (Valls et al., 2013, pp. 2491–2525). In 2010, the
value of the global market for FF was estimated to be US$168 billion by
the Euromonitor International, which was 2.5 times larger than the
vitamins and other dietary supplements market (Euromonitor, 2010).
FFs have been indisputably reported as the top trend in the food in-
dustry, despite the lack of precision regarding the data on global sales
(Valls et al., 2013, pp. 2491–2525).
The global market value of FFs has increased by 26.7% from 2009 to
2013 (Research, 2014). With an average growth rate of 8.5% annually,
the global market value is anticipated to exceed $305.4 billion by 2020
(Bigliardi & Galati, 2013). Globally, U.S. and Japan are the leading FF
markets, followed by European markets (Arc, 2014). The U.S. domi-
nated the FF market with a sale of $43.9 billion in 2012 (an increase of
6.9% from 2011). The U.S. market for FF is expected to have a global
compound annual growth rate (CAGR) of 8.7% by 2020 (Bagchi & Nair,
2016; Euromonitor, 2014). Europe accounts for 20.2% of the global
market value of FFs with major contributing markets in France, United
Kingdom (U.K.) and Germany (Bagchi & Nair, 2016). The value of the
Chinese FF market was estimated to be $24.6 billion in 2012, and is
expected to grow continuously (Bagchi & Nair, 2016). The Brazilian FF
market was estimated US$ 8.7 billion worth in 2014 and is anticipated
to increase by 12% by 2019 (Bagchi & Nair, 2016; Euromonitor, 2015).
The FF market is the fastest-growing sector of global food market,
and the functional beverage market is the fastest growing segment
within the FF sector, valued $25 billion in 2005 (Marete, Jacquier, &
O'Riordan, 2011). In the U.S., sales of functional beverages accounted
for approximately 59% of the total FF market in 2012 (Sloan & Adams
Hutt, 2012). Functional beverages market, the fastest growing FF
market, has a CAGR of 9%. By 2025, functional beverages are expected
to account for 40% of the overall consumer demand (Bagchi & Nair,
2016).
The global market trends of functional beverages are hetero-
geneous, growing and evolving at different rates across and within
countries, which is believed to be due to sociocultural and socio-de-
mographic differences in consumers and acceptance of FF products. For
example, in recent years, the U.S. has achieved remarkable growth rate
in probiotic dairy beverages but is still largely underdeveloped in value
1
A food can be regarded as ‘functional’ if it is satisfactorily demonstrated to
affect beneficially one or more target functions in the body, beyond adequate
nutritional effects in a way that is relevant to either an improved state of health
and well-being and/or reduction of risk of disease. Functional foods must re-
main foods and they must demonstrate their effects in amounts that can nor-
mally be expected to be consumed in the diet. They are not pills or capsules, but
part of a normal food pattern.
M. Nazir, et al. Trends in Food Science & Technology 88 (2019) 513–526

Fig. 1. Percent of world population over 65 years. Source: U.S. State Department and United Nations Department of Economic and Social Affairs (http://www.un.
org/en/development/desa/population/publications/pdf/ageing/WorldPopulationAgeing2013).

and volume when compared to the U.K., German, French, and Spanish requirements for each type of claim are met, health claims can be ex-
markets. On the other hand in Japan and U.S., energy and fortified empted from ‘drug’ status. Failure to comply with the requirement
drinks dominate a number of key beverage markets but outside the US renders the food mislabeled and therefore illegal (Daliri & Lee, 2015,
and Japan the category is largely underdeveloped (Sorenson et al., pp. 221–244; Roses, 2011).
2009). In Europe, FFs are regulated by existing food legislation (Daliri &
Lee, 2015, pp. 221–244) and a new food may require novel author-
ization and approval before the products are being launched into the
5. International rules and regulations for labeling and health
market. Based on the safety assessment by the European Food Safety
claims of functional foods and beverages
Authority (EFSA), the European Commission reviews proposals and
decides to accept or reject a new food product (Corbo et al., 2014).
In the case of regulations, FF have not been clearly defined or
European Commission Regulation 1924/2006 on “nutrition and health
classified. No regulatory authority, with the exception of Japan, has
claims made on foods” regulates the nutrition and health claims in
defined or recognized the term “functional food” (Brown & Chan, 2010,
Europe (Corbo et al., 2014). In Europe, the procedure for the validation
pp. 257–292). Therefore, ambiguities exist in labeling new products
of a health claim is very lengthy and costly. Without taking into account
and a decision needs to be made whether it should be labelled as a drug,
the expenditures involved in providing scientific data to support ap-
supplement, or food (Sun-Waterhouse, 2011). The details about func-
plications to the European Food Safety Authority EFSA, the validation
tionality of a product i.e. nutritional and health claims, are basic re-
procedure of health claims costs from €4.51 to €7.65 million (Corbo
quirements that need to be fulfilled (Binns & Howlett, 2009). A nutri-
et al., 2014; Nocella & Kennedy, 2012). Nutritional labelling is man-
tional claim is a claim that implies or suggests that a food possesses
datory by the European Commission and food manufacturers are in-
specific beneficial nutritional properties, while a health claim is a claim
structed to provide information about nutrients, energy value, and al-
that states, implies, or suggests the existence of relationship between
lergens present in food. European legislation has instructed that only
health and a food category, a food, or one of the components of a food.
those supplements (i.e. vitamins and minerals) that were on the positive
A health claim can be the one referring to the reduction of a risk factor
list as of 1st August 2005 can be marketed, whereas new supplements
related to the development of a disease, or it can be a generic health
must undergo a full safety assessment (Daliri & Lee, 2015, pp. 221–244;
claim related to (a) behavioral and psychological functions; (b) role of a
“Food Safety Authority of Ireland, 2011").
nutrient in growth, development, or body function; (c) satiety, weight-
Supplement ingredients are regulated differently in the U.S. and
control, slimming or reduction in available energy (Corbo, Bevilacqua,
Europe, and some health claims permitted in the U.S. are not acceptable
Petruzzi, Casanova, & Sinigaglia, 2014).
in Europe (or vice versa). Generally, it is more difficult to market a
In the U.S. regulatory system, no separate category or set of reg-
product with health claims in Europe because the authorization pro-
ulations exist for FF. Instead, the regulations used for conventional
cedure is very extensive and consists of different steps involving the
foods applies to FF. To be marketed as a food, FF products are required
European Commission, EFSA, and national authorities (Corbo et al.,
to be safe and the ingredients are required to be approved as food ad-
2014). The difficulty in being able to validate health claims and
ditives or they must have the status of “generally recognized as safe”
meeting the regulations of the country are amongst the main challenges
(GRAS) (Corbo et al., 2014).
faced by FFs and beverages. Although several countries have legislation
Under the authority of the Federal Food, Drug, and Cosmetic Act
that allows regulation and the use of health claims, the approval of the
(FD&C Act), FF and nutraceuticals are regulated by Food and Drug
health claim is a difficult procedure. The evidence and parameters that
Administration (FDA) in the U.S. The FDA is responsible for safety
back a health claim are often not well defined. These parameters in-
evaluation and the labelling of supplemental products (i.e. vitamins and
clude biomarkers validation, duration of clinical studies, adverse ef-
minerals) to ensure that all the requirements of FDA regulations and
fects, and validation of dose-response cure to describe the effective
health information about the product are met before marketing.
dose. Approval of a health claim through scientific evidence is a diffi-
According to the FD&C Act, any product that treats or prevents disease
cult task. Biomarkers of disease risk reduction or health improvement
is classified as a drug. Yet, the Nutrition Labeling and Education Act
are not easily recognized. Clinical studies take a long time and rarely
(NLEA) has authorized the FDA to allow certain disease-risk-reduction
provide strong evidence of an effective dose, and reported adverse
claims/health claims, to appear on food labeling. If all the applicable

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M. Nazir, et al.
Table 2
Condition-specific functional foods and beverages (Source: Bagchi & Nair, 2016, Ch.1 with Reprinted permission from Elsevier)a.
Specific conditions Components
Energy Green tea, caffeine, guarana, phytochemicals
Performance Electrolytes, amino acids, proteins
Healthy aging Omega-3s, antioxidants, sea buckthorn, trans resveratrol
Heart health Soy, fiber, cocona, phytosterol
Joint and Bone health Turmeric, Soy, calcium antioxidants (inflammation
management)
Cognitive health Citicoline, resveratrol, selenium, L-theanine (tea leaves)
Digestion Fiber, probiotics, whole grains, oats, enzymes
Immunity Camu camu, echinacea
Weight management Turmeric, Soya, Capsaicin, green tea and caffeine
Diabetes Stevia, Yacon
Stress management Omega-3s, nuts, oats, magnesium
Sleep support Melatonin
a
Reprint permission from Elsevier. Growth patterns and emerging opportunities in nutraceutical and functional food categories: market overview, pp.1-28 (Ed.
Hilton, J). In: Developing New Functional Food and Nutraceutical Product, (Eds. Bagchi, D. & Nair, S.), 2017, with permission from Elsevier.
effects often make supplemental studies necessary. Companies that go
through the process of approval of a health claim petition and get the
approval, might be at a loss if competing companies can then also use
the same claim. Products with specific and novel ingredients can be
patented. However, many FF products contain “free” ingredients and
therefore can be legally copied. These circumstances provide very little
competitive advantage for the original company that filed the petition
and funded the approval process of a health claim (Daliri & Lee, 2015,
pp. 221–244).
6. Therapeutic and nutritional properties of functional beverages
Functional food and beverages have become an important part of
consumers’ lifestyle. Functional beverages address the needs of dif-
ferent lifestyles, age, and gender, and can provide benefits, including
the compensation for lack of a healthy diet, prevention against specific
diseases, fatigue and stress relief, anti-aging properties, and an energy
boost (Heck & de Mejia, 2009; Lal, 2007). Some specific functional food
and beverages addressing specific needs of consumers are shown in
Table 2. The data based on consumer research shows that the top three
ingredients in functional beverages that influence the purchase decision
of consumers include calcium, antioxidants, and green tea/green tea
extract (Heck & de Mejia, 2009). Other ingredients that continue to be a
part of functional foods and beverages include probiotics, prebiotics,
omega-3 fatty acids, fiber, whey proteins, and soy proteins (Bagchi &
Nair, 2016). Some functional components, their food source, and po-
tential benefits are elaborated in Table 3.
7. Popular categories of functional beverages
Commercially, a wide variety of functional beverages exist that can
address different nutritional requirements and ingredient preferences of
consumers. Some of the common categories include dairy-based bev-
erages, vegetable and fruit-based beverages, sports drinks, energy
drinks, tea and tea-based beverages, and whey and soy proteins-based
beverages.
7.1. Dairy-based functional beverages
Due to a strong tradition in dairy foods in many countries, dairy
products and dairy-based beverages have attracted the focus of the FF
industry (Corbo et al., 2014). In 2013, Mintel International reported
that the advancement in dairy products had reached its peak, yet ap-
proximately 44% of consumers were looking for dairy products with
additional benefits (Vicentini, Liberatore, & Mastrocola, 2016).
Trends in Food Science & Technology 88 (2019) 513–526
Examples
Perky Jerky, Dynapep, Guru energy drink
O.N.E. Coconut water, Nasoya Tofu, Silk Soya milk
Tofu Plus, vitamin water, Welch's Healthy start, Fruit2day, Sibu beauty, Gummy Pandas,
Drench water
Fiber One, Soy Joy, Barilla Plus, Pasta, Progresso (w/added fiber), Kashi heart to Heart Oat
meal
Yoplait (with added calcium), Joint Juice, POM Wonderful
Newgan, red wine extracts, green teas, Kaia Food Sprouted Sunflower seeds
Barilla Plus Pasta, Mojo Milk, GT's Kombucha Teas, Activia, Tropicana Juice (with fiber)
Wildly nutritious immunity blend, Preventia, Yogi immunity tea, Immune water
Lychee wasabi capsaicin, Spice Elixir Naga chocolate bar (with Indian curry)
Zevia Natural Sodas, Yermabate Royal Tea (with stevia), Terramazon Yacon Slice,
LovingEarth Organic Yacon Syrup
–
Tru2U Tart Cherry Juice
Probiotics, defined as “live microorganisms which when adminis-
tered in adequate amounts confer a health benefit to the host” (Saarela
& Paquin, 2009), offer diverse health effects including strengthening of
the immune system, alleviation of allergy risk to the embryo, im-
provement in symptoms of atopic dermatitis in children, resolution of
symptoms related to irritable bowel syndrome (IBS) and inflammatory
bowel disease (IBD), resolution of lactose intolerance symptoms, and
alleviation of symptoms related to antibiotic therapy against Helico-
bacter pylori (Saarela & Paquin, 2009). Due to the enormous health
benefits of probiotic bacteria, they have huge market potential in the
food and dairy industries. Realizing this, almost all major beverage
brands have introduced probiotics into their products (Nielsen & Nucci,
2009; Talwalkar & Kailasapathy, 2004).
Dairy beverages are considered an excellent way of delivering
probiotics. The most common products include yogurt drinks, fer-
mented milk, and fresh milk (Gürakan, Cebeci, & Özer, 2009, pp.
165–197). A growing number of dairy industries are adding a species of
Bifidobacterium and Lactobacillus bacteria to some of their products. The
most commonly used include L. casei, L. rhamnosus, L. acidophilus, and
B. bifidum (Özer & Kirmaci, 2010). Some commercially available pro-
biotic beverages are listed in Table 4.
Dairy beverages available commercially are also enriched with
other bioactive components which include omega-3 fatty acids, eico-
sapentaenoic acid, alpha linoleic acid (ALA), conjugated linoleic acid
(CLA) and docosahexaenoic acid. Studies have presented their anti-
oxidant and anti-cancer properties (Özer & Kirmaci, 2010). An example
of a commercially available beverage with CLA is Natural Linea®
(Corporacion Alimentaria Penanata S.A., Spain). The potential of
omega-3 fatty acids in the prevention and treatment of epilepsy has
been reported in clinical studies (Boroski et al., 2012).
Dairy beverages have also been fortified with biologically active
(bioactive) peptides. Bioactive peptides are proteins that can have a
physiological effect in the body, for example, inhibiting angiotensin
converting enzyme (ACE) by blocking its active site. ACE converts an-
giotension-1 to angiotension-2 and degrades bradykinin, both of which
result in an increase in blood pressure. Blocking ACE reduces an in-
crease in blood pressure. Some of the food proteins, particularly milk
caseins, act as precursors to bioactive peptides and effect physiological
reactions in the body (Özer & Kirmaci, 2010). Furthermore, protein
derived bioactive peptides are known to possess range of biological
activities like anticancer, antidiabetic, antimicrobial, and anti-
hypercholestermic effects. An example of a commercially available
beverage with an added bioactive peptide is Evolus®. It is manufactured
by Valio Ltd., Finland. The beneficial bioactive peptide in Evolus® is
synthesized using Lactobacillus helveticus from milk casein (Prado,
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Table 3
Some functional foods, their active ingredients, and potential benefits (Source: Daliri & Lee, 2015 with Reprinted permission from Springer Nature)a.
Functional ingredients Source Health benefits

Carotenoids
Alpha-carotene/Beta-carotene Carrots, Fruits, Neutralize free radicals, which may cause damage to cells
Vegetables
Lutein Green vegetables Reduce the risk of macular degeneration
Lycopene Tomato products (ketchup, sauces) Reduce the risk of prostate cancer
Dietary fiber
Insoluble fiber Wheat Bran Reduce risk of breast or colon cancer
Beta-glucan Oats, barley Reduce risk of cardiovascular disease. Protect against heart disease and some cancers;
lower LDL and total cholesterol
Soluble fiber Psyllium Reduce risk of cardiovascular disease. Protect against heart disease and some cancers;
lower LDL and total cholesterol
Fatty acids
Long-chain omega-3 fatty acids—DHA/EPA Salmon and other fish Reduce risk of cardiovascular disease.
Oils Improve mental, visual functions
Conjugated linoleic acid (CLA) Cheese, meat products Improve body composition. Decrease risk of certain cancers
Phenolics
Anthocyanidins Fruits Neutralize free radicals; reduce risk of cancer
Catechins Tea Neutralize free radicals; reduce risk of cancer
Flavonones Citrus Neutralize free radicals; reduce risk of cancer
Flavones Fruits/vegetables Neutralize free radicals; reduce risk of cancer
Lignans Flax, rye, vegetables Prevention of cancer, renal failure
Tannins (proanthocyanidins) Cranberries, cranberry products, cocoa, Improve urinary tract health. Reduce risk of cardiovascular disease
chocolate
Plant sterols
Stanol ester Corn, soy, wheat, wood oils Lower blood cholesterol levels by inhibiting cholesterol absorption
Prebiotics/probiotics
Fructo-oligosaccharides (FOS) Jerusalem artichokes, shallots, onion Improve quality of intestinal microflora; gastrointestinal health
powder
Lactobacillus Yogurt, other dairy Improve quality of intestinal microflora; gastrointestinal health
Soy phytoestrogens
Isoflavones: Daidzein, Genistei Soybeans and soy-based food Reduce menopause symptoms, such as hot flashes. Protect against heart disease and some
cancers; lower LDL and total cholesterol

a
Reprint permission from "Springer". Daliri, E.B.M. & Lee, B.H. Current trends and future perspectives on functional foods and nutraceuticals. In: Liong MT. (eds)
Beneficial microorganisms in food and nutraceuticals. Microbiology Monographs book series (MICROMONO), 2015, Vol 27. pp. 221-244, with permission from
Springer, Cham.

Parada, Pandey, & Soccol, 2008).
Plant sterols, for example phytosterols and phytostanols, are a group
of steroid alcohols. Reports in the literature suggest phytosterols have
the potential to reduce cancer of the stomach, lungs, breast, and ovaries
(Bradford & Awad, 2010; Grattan, 2013; Woyengo, Ramprasath, &
Jones, 2009). Phytostanols are efficient in lowering cholesterol. When
phytostanols are added to food, they limit the absorption of sterols from
the digestive tract, reducing serum cholesterol levels (Özer & Kirmaci,
2010). Using products enriched with plant phytostanols is an effective
way to treat moderate hypercholesterolemia. The vegetable oil dis-
tillate and by-product of wood pulp industry, tall oil, is the main source
of plant sterols for dietary supplements and FFs. Benecol®, manu-
factured by Raisio Benecol Ltd., Finland, is the leading brand in pro-
ducts containing plant sterols (Alemany-Costa et al., 2012).
Melatonin have also been used as an ingredient in formulating
functional beverages. An example of a commercially available beverage
with supplementary melatonin is Night-Time Milk®, manufactured by
Cricketer Farm (UK). Circadian rhythms are controlled by melatonin, a
naturally occurring hormone present in animals and other living or-
ganisms. Melatonin regulates the day and night rhythms in the body
and promotes sleep (Özer & Kirmaci, 2010). Vitamins and minerals are
also added to dairy beverages, to replace the vitamins and minerals lost
during milk processing (Özer & Kirmaci, 2010). An example of this is
the commercially available dairy beverage Dairyland Milk-2-Go®,
manufactured by Saputo, Canada.
Minerals that are most commonly added to dairy beverages are
magnesium, calcium, and iron, which have essential roles in human
bodies (Özer & Kirmaci, 2010). Some examples of commercially avail-
able products with added minerals include Zen®, manufactured by Da-
none, Belgium and Meiji Love® manufactured by Meiji Milk, Japan.
7.2. Vegetable and fruit-based functional beverages
Milk has long been considered a whole diet and the only food that
contains all substances crucial for the nutrition of humans (Davoodi,
Esmaeili, & Mortazavian, 2013). However, studies have reported that
some constituents of milk, including proteins, butyrate, and saturated
fatty acids, as well as some contaminants found in milk (e.g. insulin-like
growth factor I [IGF-I], estrogens, and pesticides) might cause or in-
crease the risk of developing cancer (Davoodi et al., 2013).
Other major concerns related to the consumption of functional dairy
products include lactose intolerance and cholesterol content (Prado
et al., 2008). Hippocrates first described lactose intolerance 2400 years
ago. However, the clinical symptoms of lactose intolerance have only
been recognized in the last 50 years. Lactose is a sugar protein found in
milk and the enzyme lactase is required to hydrolyze or digest the
sugar. A deficiency or absence of this enzyme leads to lactose intoler-
ance. Lactose tolerance could be affected by other nutritional and ge-
netic factors also. According to (Lomer, Parkes, & Sanderson, 2008)
approximately 5% of the British population and 17% of the Finnish and
Northern French populations are lactose intolerant. Approximately 70%
of the world population suffers from non-persistence of the enzyme
lactase (Lomer et al., 2008). Zannini et al. (2013) reported that the
incidence of lactose intolerance in Asia, Africa, and South America is
approximately 50% and in some Asian countries it is almost 100%
(Zannini et al., 2013).
In the U.S. population, the prevalence of lactose intolerance is 15%
amongst the white population, 53% amongst the Mexican-American
population, and 80% amongst the African-American population. On the
other hand, it is 6%–9% in the Australian and New Zealand populations
(Tomar, 2014). Owing to the concerns related to the consumption of
dairy products, other functional beverages are needed that can provide

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Table 4 Vegetable-based probiotic beverages are also available. Aromatic

Common examples of commercially available dairy beverages in European and herbs offer a suitable media for Lactobacilli. An example of a commer-
Asian markets (Source: Corbo et al., 2014 with Reprinted permission from John cially available product is Vita Biosa® which is manufactured by fer-
Wiley and Sons, Inc. & Institute of Food Technologist)a. menting a mixture of aromatic herbs and other plants, using L. acid-
Brand Producer Active compounds ophilus, L. casei, and B. bifidum (Hui & Evranuz, 2012). Cereals have also
been studied for potential substrates used in the growth of probiotic
Probiotics
bacteria and possibly fermentation (Nyanzi & Jooste, 2012). Cereals
Verum® Essum AB, Sweden Lactococcus lactis L1A,
Lactobacillus rhamnosus LB21
contain functional compounds, including dietary fiber, vitamins, mi-
Gaio ®
MD Foods, Denmark Enterococus faecium, nerals, antioxidants, and prebiotics (Luana et al., 2014). Various oat
Streptococcus thermophiles and whole grain-based probiotic beverages are commercially available.
Actimel® Danone, France L. casei ImmunitasTM Examples include Liquid® and Proviva®. Non-probiotic fruit and vege-
Vifit Drink® Mona, The Netherlands L. casei GG, L. acidophilus,
table beverages, supplemented with minerals and vitamins, also exist in
Bifidobacterium bifidum
CHAMYTO® Nestle, France L. johnsonii, L. helveticus the market with the aim of increasing nutritional value and preventing
Yakult® Yakult Honsha Co, Japan L. casei Shirota disease (Tangpricha et al., 2003). Examples of commercially available
Yakult Miru- Yakult Honsha Co, Japan L. casei, B. bifidum or B. breve, L. products are shown in Table 4.
Miru® acidophilus
Cultura® Arla Foods, Sweden L. acidophilus, B. bifidum
Vitagen® Malaysia Milk SDN. BHD, L. acidophilus, L. casei
7.3. Sports drinks
Malaysia
ProCult Drink® Muller, Germanÿ B. longum BB536, S. thermophilus, It is well accepted that both the performance and health of an
L. delbrueckii subsp. bulgaricus athlete are strengthened through sports nutrition (Šatalić, 2016). The
Enriched beverages
adequate intake of carbohydrates, proteins, and electrolytes is required
Heart Plus® PB Food, Australia Omega-3
Natrel Omega-3® Natrel, Canada Omega-3 for optimal nutrition and performance. Hydration is a limiting factor in
Night-Time Milk® Cricketer Farm, UK Melatonin athletic performance and adequate hydration is required to improve the
Meiji Love® Meiji Milk, Japan Calcium and iron performance and health of an athlete (Urdampilleta et al., 2015).
Dairyland Milk-2- Saputo, Canada Calcium, omega-3, vitamins Sports drinks are flavored beverages that are designed to be con-
Go®
Natural Linea® Corporacion Alimentaria Conjugated linoleic acid
sumed before or during exercise or other strenuous activity, to prevent
Penanata S.A., Spain dehydration by providing electrolytes (i.e. magnesium, calcium, po-
Benecol® Mc Neil Nutritionals, UK Phytosterol tassium, sodium) and carbohydrates. In addition to electrolytes and
Danacol® Danone, France Phytosterol carbohydrates, sports drinks sometimes contain vitamins and other
ZenR® Danone, Belgium Magnesium
nutrients (Corbo et al., 2014; Heckman, Sherry, Mejia, & Gonzalez,
Evolus® Valio Ltd., Finland Bioactive peptides
2010). Extensive literature supports the need, safety, and effectiveness
a
Reprint permission from John Wiley and Sons, Inc. / Institute of Food of sports drinks (Burke, 2001; Costill, 1988; Maughan, 2003, pp.
Technologist). Corbo, M.R., Bevilacqua, A., Petruzzi, L., Casanova, F.P., and 119–139; Maughan, 1991; Meyer, Timmons, & Wilk, 2013).
Sinigaglia, M., Functional beverages: The emerging side of functional foods: Sports drinks give better hydration than water and are used as op-
Commercial trends, research, and health implications, Comprehensive Reviews in timal refreshing drinks in sports (Higgins, Tuttle, & Higgins, 2010). One
Food Science and Food Safety, 13 (6)(2014),1192-1206. study reported that cyclists consumed either water or sports drink
containing sodium during a 3-h ride in warm temperatures. The group
the same beneficial effects that are offered by dairy beverages. consuming sports drink-maintained plasma levels of sodium and pro-
Various functional beverage products that contain probiotics have duced less urine, compared to the group consuming water only
been launched, including fruits, cereals, soybeans, and vegetable-based (Campbell, 2013). A combination of glucose, sucrose, fructose, and
beverages, e.g., beverages based on vegetables and soybeans (Hui & glucose polymers/maltodextrin is incorporated in many drinks. Glucose
Evranuz, 2012; Saarela & Paquin, 2009). Some commercially available polymers and maltodextrins are less sweet, compared to glucose or
products are shown in Table 5. Fruit juices, due to their essential nu- sucrose, and can increase the content of carbohydrate in the energy
trient content, present an ideal media for probiotics (Granato et al., drink without making the product too sweet (Campbell, 2013). How-
2010). Some of the fruits used in the commercial preparation of func- ever, when carbohydrate containing sports drinks are consumed in
tional beverages include acai, acerola, apple, grapes, mango, straw- excess regularly, poor diet and weight gain become problems, as these
berry, blackcurrant, bilberry, blueberry, cranberry, cherry, peach, drinks increase the daily calorie intake without providing any supple-
plum, guarana, feijoa, pomegranate, and kiwifruit (Sun-Waterhouse, mentary nutritional value (Larson, DeWolfe, Story, & Neumark-
2011). Orange, watermelon, and sapodilla juices have found to be Sztainer, 2014). Some examples of commercially available sports drinks
suitable for Lactobacilli and considered ideal for consumers that are include Accelerade®, Gatorade®, and Powerade® (Table 5).
allergic to dairy (Gaanappriya, Guhankumar, Kiruththica, Santhiya, &
Anita, 2013). Commercially available products include Biola®, Bio- 7.4. Energy drinks
profit®, Gefilus®, and Rela® (see Table 6).
Soybeans are an alternative to dairy-based probiotic beverages. Energy drinks belongs to the category of functional beverages
Consumers’ acceptance of the taste and health related benefits of soy (Heckman et al., 2010) and are commercially labelled as “energy
has increased the prevalence of soy beverages. Soy protein is recognized drinks” which mainly refers to their principal goal of providing suste-
for heart health (He et al., 2005) and has also been reported to prevent nance and improving concentration, endurance, and performance
hypertension in individuals at risk, and lower the blood pressure in (Gunja & Brown, 2012). Energy drinks are very popular amongst the
individuals with early stage hypertension (Yan & Spitznagel, 2005). younger generation. Targeted consumers of energy drinks market in-
Other benefits of soy beverages include (a) low production costs; (b) clude active individuals between 21 and 35 years of age, college stu-
high protein and amino acid content (Molina, Médici, de Valdez, & dents, and athletes (Dikici, Saritas, Kilinc, Guneysu, & Gunes, 2015).
Taranto, 2012); (c) content of fiber, thiamine, folic acid, riboflavin, Reports suggest that more than 30% of young adults regularly consume
vitamin K, phosphorus, magnesium; (d) presence of isoflavones and energy drinks, while more than 40% of athletes use energy drinks to
other flavonoids that have strong antioxidant activity and have the enhance their performance (Duncan & Hankey, 2013).
potential to prevent non-transmissible, chronic and degenerative dis- Despite the presence of hundreds of energy drinks in the market, a
eases i.e. many types of cancers (Özer & Kirmaci, 2010). very similar profile of ingredients is shared by most of the drinks

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M. Nazir, et al. Trends in Food Science & Technology 88 (2019) 513–526

Table 5
Common examples of commercially available vegetable and fruit beverages in European and Asian market (Source: Corbo et al., 2014 with Reprinted permission
from John Wiley and Sons, Inc. / Institute of Food Technologist)a.
Brand Producer Active compounds

Probiotics
Vita Biosa® Biola Inc., Canada Antioxidants; Probiotics: L. acidophilus, L. casei, B. bifidum
Proviva® Skane Dairy, Sweden Probiotics: L. plantarum 299v
Gefilus® Valio Ltd., Finland Vitamins C and D; Probiotics: L. rhamnosus GG
Bioprofit® Valio Ltd., Finland Probiotics: L. rhamnosus GG, P. freudenreichii ssp. shermanii JS
Biola® Tine BA, Norway Probiotics: L. rhamnosus GG
Rela® Arla Ingman Ou Ab., Finland Probiotics: L. acidophilus, L. reuteri, B. lactis
Whole Grain Probiotic Liquid® Grainfields, Australia Vitamins, amino acids, and enzymes; Probiotics: L. acidophilus, L. delbrueckii, Saccharomyces
cerevisiae var. boulardii, S. cerevisiae
Friscus® Skanemejerier, Sweden˚ Probiotics: L. plantarum HEAL9, L. paracasei 8700:2
Silk Live® WhiteWave Foods, U.S.A. Probiotics: L. bulgaricus, S. thermophilus, L. acidophilus, B. bifidum, L. casei, L. rhamnosus
Goodbelly® NextFoods, U.S.A. Probiotics: L. plantarum 299v
Enriched beverages
Tropicana Essentials Orange Juice & Calcium® Tropicana, U.S.A. Calcium
Tropicana Farmstand® Tropicana, U.S.A. Vitamins A and C; potassium
Tomato Juice Plus® Langer Juice Co., Inc., U.S.A. Vitamins and minerals
L&A Tomato Juice® Langer Juice Co., Inc., U.S.A. Vitamins and minerals
Daily Greens® Bolthouse Farms, U.S.A. Vitamins A and C; manganese, iron, and zinc
V Blend Vegetable/Fruit Blend® Country Pure Foods, U.S.A. Vitamins A, C, and E
Welch's 100% Grape Juice with Calcium® Welch Foods Inc., U.S.A. Calcium
Tropicana Pure Premium Calcium Orange Tropicana, U.S.A. Calcium
Juice®
Minute Maid with Calcium & Vitamin D® Minute Maid, U.S.A. Calcium and vitamin D
Oasis Health Break® Lassonde Inc., U.S.A. Omega-3

a
Reprint permission from John Wiley and Sons, Inc. / Institute of Food Technologist). Corbo, M.R., Bevilacqua, A., Petruzzi, L., Casanova, F.P., and Sinigaglia, M.,
Functional beverages: The emerging side of functional foods: Commercial trends, research, and health implications, Comprehensive Reviews in Food Science and Food
Safety, 13 (6)(2014),1192-1206.

(Heckman et al., 2010). Caffeine is the most common ingredient and is
frequently combined with the B-vitamins, glucuronolactone, ginseng,
and guarana to produce an “energy blend” (Corbo et al., 2014; Higgins
et al., 2010). Some of the commercially available products are listed in
Table 5. The increase in consumption and popularity of energy drinks is
accompanied by an increase in concerns regarding the safety of these
drinks and their ingredients.
Energy beverages promise to boost energy. However, most of them
are laden with excess sugar and caffeine that is reported to act antag-
onistically with many food nutrients and drugs. Caffeine containing
energy drinks are among the fastest growing beverages, but serious
concerns related to their safety and effect on health exist and, thus,

Table 6
Common examples of commercially available sports and energy drinks in European and Asian market (Source: Corbo et al., 2014 with Reprinted permission from
John Wiley and Sons, Inc. & Institute of Food Technologist)a.
Brand Producer Active compounds

Sport drinks
All Sport Body Quencher® All Sport. Inc., U.S.A. Sodium, potassium, vitamin C
All Sport Naturally Zero® All Sport. Inc., U.S.A. Sodium, potassium, B-vitamins
Gatorade® PepsiCo Inc., U.S.A. Sodium, potassium,
Gatorade Propel® PepsiCo Inc., U.S.A. Sodium, B-vitamins, vitamins C and E
Gatorade Endurance® PepsiCo Inc., U.S.A. Sodium, potassium, calcium, magnesium
Gatorade G2® PepsiCo Inc., U.S.A. Sodium, potassium,
Powerade Zero® Coca- Cola Co., U.S.A. Sodium, potassium, B-vitamins
Powerade® Coca- Cola Co., U.S.A. Sodium, iron
Powerade Ion4® Coca- Cola Co., U.S.A. Sodium, potassium, B-vitamins
Accelerade® Pacific Health Laboratories Inc., Sodium, potassium, vitamin E, calcium, protein
U.S.A.
Energy drinks
Java Monster® Hansen Natural Corp., U.S.A. Sodium, potassium, caffeine, calcium, B-vitamins and vitamins A, C and D, taurine, guarana, inositol, ginseng,
L-carnitine,
glucuronolactone, phosphorus
Java Monster Lo-Ball® Hansen Natural Corp., U.S.A. Sodium, potassium, caffeine, calcium, B-vitamins and vitamins C and D, inositol, ginseng, L-carnitine,
glucuronolactone, phosphorus
Monster Energy® Hansen Natural Corp., U.S.A. Sodium, caffeine, B-vitamins and vitamin C, taurine, guarana, inositol, ginseng, L-carnitine, glucuronolactone
Monster Low Carb® Hansen Natural Corp., U.S.A. Sodium, caffeine, B-vitamins, taurine, guarana, inositol, ginseng, L-carnitine, glucuronolactone
Red Bull® Red Bull GmbH, Austria Sodium, caffeine, B-vitamins, taurine, inositol, glucuronolactone
Red Bull Energy Shot® Red Bull GmbH, Austria Caffeine, B-vitamins, taurine, glucuronolactone
Power Trip Original Blue® Power Trip Beverages Inc., U.S.A. Sodium, caffeine, B-vitamins and vitamin C, taurine, guarana, inositol, glucuronolactone
Power Trip the Extreme® Power Trip Beverages Inc., U.S.A. Sodium, caffeine, B-vitamins and vitamin C, taurine, guarana, inositol, glucuronolactone
Rockstar Original® Rockstar Inc., U.S.A. Sodium, caffeine, B-vitamins, taurine, guarana, ginseng, inositol, ginkgo, L-carnitine
Full Throttle® Coca-Cola Co., U.S.A. Sodium, caffeine, B-vitamins

a
Reprint permission from John Wiley and Sons, Inc. / Institute of Food Technologist). Corbo, M.R., Bevilacqua, A., Petruzzi, L., Casanova, F.P., and Sinigaglia, M.,
Functional beverages: The emerging side of functional foods: Commercial trends, research, and health implications, Comprehensive Reviews in Food Science and Food
Safety, 13 (6)(2014),1192-1206.

520
M. Nazir, et al.
extensive safety studies are needed. Significant population of young
adults has been reported to consume energy drinks to a dose that ex-
ceeds the maximum recommended daily dose, and increases the chance
of adverse effects (Reid et al., 2017). Other ingredients in energy drinks
may affect the concentration of the overall bioavailable caffeine. For
example, a commonly used ingredient, guarana, contains a significant
amount of caffeine and methylxanthines, and in energy drinks multi-
plies the potential toxicities related to these ingredients (Heckman
et al., 2010; Zeidán-Chuliá et al., 2013).
Another concern relating to energy drinks is the increasing trend of
mixing alcohol with energy drinks. Mixing alcohol and energy drinks is
increasingly prevalent amongst the younger generation. Consumption
of this mixture has been reported to increase the rate of binge drinking,
chances of alcohol dependence, and probability of alcohol related ac-
cidents (Azagba, Langille, & Asbridge, 2014). Studies on adolescent
mice have reported that a mixture of energy drink and alcohol results in
poorer motor coordination, increases the behavioral effects of alcohol,
and increases locomotor activity (Krahe et al., 2017). Recently,
Mattioli, Pennella, Farinetti, and Manenti (2017) reported serious
consequences, including atrial fibrillation in young people due to con-
sumption of energy drinks. The synergistic effect of caffeine or other
ingredients present in energy drinks has been suspected as the re-
sponsible factor for atrial fibrillation. Energy drinks, particularly when
combined with alcohol, have been reported to act as a trigger for atrial
fibrillation in young people (Mattioli et al., 2017). In view of the con-
sequences related to excessive and regular consumption of energy
drinks, extensive studies are required to evaluate the safety of energy
drinks and consumers should be educated regarding the contra-
indications and recommended dose of these energy drinks, as well as
side effects and consequences related to overdose.
7.5. Tea and tea-based functional beverages
Tea and tea-based beverages are another category of functional
beverages popular among consumers. According to data based on
consumer research, green tea/green tea extracts rank third, after cal-
cium and antioxidants, in influencing the purchasing decisions of the
consumer. The health benefits of different types of tea, as well as their
high antioxidant capacity and flavor, have been well documented
(Lozano, Cadwallader, & González de Mejia, 2007; Newell, Chandra, &
Gonzalez de Mejia, 2007). Functional teas have the potential to grow as
profitable functional beverages, as they can offer the health benefits for
the digestive promotion, protection against colds, and strengthening of
immunity, due to their inherent antioxidant properties. As various teas
contain naturally occurring caffeine, there is a potential for categor-
izing of teas as energy drinks, particularly by supplementing with other
ingredients, e.g., guarana or taurine. A novel category of teas is being
developed as functional beauty beverages, based on the evidence that
antioxidants contained in tea beverages may confer health and beauty
properties to the skin (Heck & de Mejia, 2009).
7.6. Whey and soy protein-based beverages
Meal replacement beverages are another important category of
functional beverages. Meal replacement products include proteins, bars,
and powdered drinks, and provide an easy solution to a balanced diet
that contains carbohydrates, high quality proteins, and other nutrients.
Proteins for meal replacement products usually come from soy, whey,
or milk (Cosgrove, 2005). Whey protein isolates and concentrates are
optimally suitable for protein enhanced and meal replacement bev-
erages as they are a complete source of essential amino acids (Hazen,
2003), particularly branched chain amino acids (BCAAs) (Layman
et al., 2005). Diets high in protein and BCAAs have been reported to
help in controlling blood sugar levels, reduce body fat and weight,
while maintaining a lean body mass. Whey proteins have also been
reported to facilitate gastrointestinal health, immune functions, and
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Trends in Food Science & Technology 88 (2019) 513–526
rearrangement of nutrients from adipose to lean tissue (Ha & Zemel,
2003).
Soy proteins have exceptional nutritional properties and offer
functional and economic flexibility for functional beverages applica-
tions. The nutritional profile for soy and dairy blend is identical to milk
products; however, the soy-dairy blend is 10% lower in protein content,
compared to all-milk beverages (Wells, 2005). Consumers’ acceptance
of taste and health related benefits of soy have increased the prevalence
of soy beverages. Soy protein is well recognized for heart health and
nutritional qualities (He et al., 2005). It has also been reported to
prevent hypertension in individuals at risk, and lower the blood pres-
sure in individuals with early stage hypertension (Yan & Spitznagel,
2005). Regular consumption of foods containing soy proteins has been
associated with decreased risk of prostate cancer in men (Russell,
Drake, & Gerard, 2006).
8. The formulation of novel beverages
Functional foods and beverages are one of the most interesting areas
in research and innovation (Bigliardi & Galati, 2013). Scientists have
been exploring diverse functional ingredients and their beneficial
properties, as well as possible manufacturing processes, to produce
novel or improve the existing functional beverages. Over the last
decade, most of the research has focused on exploring the potential of
probiotics, prebiotics, and synbiotics in the production of functional
beverages. Other interesting areas explored include food industry by-
products, use and processing of natural ingredients, and optimization of
production processes to formulate novel beverages without affecting
their functionality (Corbo et al., 2014).
8.1. Challenges related to formulation of functional beverages and their
solution
Novel functional beverages using multiple bioactive ingredients in
the same product have been reported in various studies. Some examples
include vegetable-based beverages (Awe, Fagbemi, Ifesan, & Badejo,
2013; Gironés-Vilaplana, Mena, García-Viguera, & Moreno, 2012), fruit
beverages (Gad, Emam, Mohamed, & Sayd, 2013; Gunathilake,
Rupasinghe, & Pitts, 2013a; Gunathilake, Wang, & Rupasinghe, 2013b),
cereal-based probiotic beverages (Rathore, Salmerón, & Pandiella,
2012), whey-based prickly pear beverages (Baccouche, Ennouri,
Felfoul, & Attia, 2013), and grape-based beverages (Di Cagno et al.,
2010).
One important concern regarding the addition of multiple in-
gredients into a beverage is the possibility of interactions among the
ingredients. Knowledge is necessary about the interactions that might
occur when certain ingredients are mixed together in a product. These
interactions or reactions may result in insolubility, oxidation, pre-
cipitation, or degradation of the ingredients, and the functionality of
the beverage could be reduced or lost (Sun-Waterhouse, 2011; Zhao,
2012). Some functional ingredients, when used together, may be stable
in the product but once consumed might affect digestion and/or me-
tabolism and hence the bioavailability of other ingredients. For ex-
ample, milk has been reported to negatively affect the metabolism
pathways of flavonoids. Therefore, milk-based beverages should not be
fortified with flavonoids. Furthermore, the bioavailability of flavonoids
is significantly affected if flavonoid containing products are consumed
with milk or milk-based products (Rodríguez-Roque, Rojas-Graü, Elez-
Martínez, & Martín-Belloso, 2014).
Knowledge about the optimal dosage of a functional ingredients to
be added in the functional beverage is necessary. The optimal dosage is
defined as the dosage that is high enough to produce a beneficial effect,
without negatively affecting other functional components (Paliyath,
Bakovic, & Shetty, 2011). While formulating functional beverages, the
most challenging task is to ensure that the functional ingredients will
remain intact, active, and be bioavailable after processing and storage
M. Nazir, et al.
(Day, Seymour, Pitts, Konczak, & Lundin, 2009). In some cases, pro-
cessing can be beneficial to the functionality of a product. For example,
heat treatment in some cases confers beneficial properties or an en-
hancement of the functional activity i.e. antioxidant activity that is
linked to the formation of the brown colored compound melanoidin (Di
Mattia, Sacchetti, Seghetti, Piva, & Mastrocola, 2007; Manzocco,
Calligaris, Mastrocola, Nicoli, & Lerici, 2000). Melanoidins are het-
erogeneous polymeric compounds produced by the reaction of reducing
sugars and amino acids/proteins during food processing and preserva-
tion at high temperatures. Melanoidins have been reported to possess
various health promoting qualities, e.g. antioxidant, antimicrobial,
prebiotic, and antihypertensive activity ( Wang, Qian, & Yao, 2011).
Functional beverages are usually made by adding the functional
ingredient and removing or reducing the levels of undesirable in-
gredients, e.g. sugars and fats. The choice of ingredients required to
achieve the target stability and texture of the beverage depends on the
composition of the beverage (Fallourd & Viscione, 2009, pp. 3–38).
Functional beverages can be improved using novel technologies in the
production process (Ofori & Peggy, 2013). Many dairy products contain
soluble fibers as active ingredients and some components of the soluble
fiber group have highly undesirable effects on the texture of the pro-
duct. Two types of strategies can be used to address this issue: (a) re-
placement by nutritionally relevant but low viscosity fiber sources
(Chen, Duizer, Corredig, & Goff, 2010), (b) addition of specific hydro-
colloids (Paquet et al., 2014) or enzymes (Luana et al., 2014).
Another category of beverage that requires special technologies
includes cereal-based products supplemented with probiotics. The
acidic environment of a beverage is challenging for the survival of
bacterial cells. Microencapsulation, using various matrices, has been
used successfully for protecting probiotics in an acidic environment
(Granato et al., 2010). For example, L. acidophilus microencapsulated in
a matrix of nanofibers (spun from alkali-treated soluble dietary fiber)
has shown to increase the viability after microencapsulation (Ofori &
Peggy, 2013). Similarly, in another study, encapsulation of L. acid-
ophilus in a matrix of alginate-inulin-xanthan prebiotic gum increased
the cell viability of bacteria (Nazzaro, Fratianni, Coppola, Sada, &
Orlando, 2009).
In the case of fruit juices, problems relating to probiotic supple-
mentation can be resolved by adding small quantities of other juices.
For example, when strains of Lactobacillus are added to citric acid
containing fruit juices (e.g., orange juice) or malic acid containing fruit
juices (e.g., apple juice), they metabolize the acids and produce acetic
acid, lactic acid, and carbon dioxide gas as by-products. One study re-
ports that the addition of 5% acerola juice to orange juice prevents the
production of carbon dioxide gas for three weeks and has no impact on
the probiotic content during four weeks of storage at 8 °C (Gawkowski
& Chikindas, 2012).
The formulation of innovative and novel beverages is required. Most
of the food companies lack innovation capabilities and capacities, and
focus on functionalizing a product by supplementing conventional food
with vitamins, mineral, or herbal extracts. New food concepts, i.e. in-
gredients that carry identical or similar health benefits, should be de-
veloped (Daliri & Lee, 2015, pp. 221–244). When a new functional
beverage is formulated or intended to be formulated, functionality and
safety of the active ingredient and/or product needs to be determined.
Metabolomics have been proposed as a promising tool to assess the
safety, traceability, and quality of functional beverages, using the rapid
evaluation of the metabolites of the functional beverage (Mozzi, Ortiz,
Bleckwedel, De Vuyst, & Pescuma, 2013).
8.2. Novel functional beverages using all-natural ingredients
Consumers are becoming increasingly interested in organic and
natural products, and market trends are shifting away from synthetic
products. Various studies over the last decade have attempted to de-
velop natural products with enhanced health benefits. The development
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Trends in Food Science & Technology 88 (2019) 513–526
of novel functional drinks using all-natural ingredients has been re-
ported in literature. Prado et al. (2015) developed all-natural coconut
water beverage using fermentation with L. plantarum. Coconut water
offers hydrating and nutritional benefits, and could be a suitable al-
ternative to fermented dairy-based functional beverages, particularly
for lactose intolerant and vegetarian populations (Prado et al., 2015).
Sugar is an undesirable ingredient in some functional beverages and
consumers are becoming increasingly aware of the deleterious effects of
added sugars and sweeteners and prefer products without any synthetic
or extra added sugar. Natural sugars i.e. those from fruits and honey,
are less problematic for health and can be an ideal substitute for syn-
thetic sugars in the functional beverages where it is necessary to add
sugars for better taste or the masking of unpleasant tastes of a func-
tional component. One such study conducted by Rodrigues, da Silva
Andrade, Bastos, Coelho, and Pinheiro (2016) evaluated the potential of
a “miracle fruit” to turn the taste of a sour beverage into a sweet taste.
The miracle fruit is a plant grown in West Africa and named after its
novel ability to turn sour taste into sweet taste. The study demonstrated
that the consumption of miracle fruit provided a sensory profile similar
to that of a recognized sugar substitute “sucralose”. When consumed
with a sour beverage, it provided high intensity and persistent sweet-
ness with reduced sourness and no aftertaste. Miracle fruit is a suitable
candidate for replacing sugars and sweeteners in functional beverages
(Rodrigues et al., 2016).
Wang, Soyama, and Luo (2016) developed a novel functional drink
from all-natural food ingredients. The drink was supplemented with
nutrients, including minerals, salts, hydrophilic and hydrophobic vita-
mins, achieved using nanotechnology. All-natural food ingredients
were processed by the nanotechnology process for encapsulation of
vitamins. The functional drink retained the antioxidant activity of the
encapsulated vitamins during storage (Wang et al., 2016).
An important area of natural compounds that needs to be explored
for the application in functional beverages, is compounds with anti-
microbial activity. Natural antimicrobials can be a suitable alternative
to fungicides and chemical preservatives that are added to functional
beverages. Some examples of natural antimicrobials include bacter-
iocins, oligosaccharides, polysaccharides from the cell walls of plants or
fungi (i.e. oligogalacturonides and chitosan), and essential oils and
plant extracts, including tea tree, peppermint, rosemary, basil, bay,
celery, and fennel seeds (Oro, 2014). In addition to the antimicrobial
effects, the health benefits of natural antimicrobials is the main reason
for the increasing interest and research in these compounds (Barbosa-
Pereira, Pocheville, Angulo, Paseiro-Losada, & Cruz, 2013). For ex-
ample, carotenoids and phenols obtained from fruit by-products have
the potential to be used as natural preservatives in foods or beverages.
Carotenoids and phenols delay the rancidity and formation of off-flavor
compounds and hence extend the shelf life of foods and beverages. In
addition to the preservative effect, they also carry numerous health
promoting properties, e.g., antioxidant activity (Galanakis, 2012).
Natural ingredients with strong antioxidant activities could be used
to formulate novel functional beverages (Sun-Waterhouse, 2011). An
example includes the fortification of beverages with polyphenols.
Polyphenols have gained attention due to their therapeutic potential
against cardiovascular diseases, obesity, type-2 diabetes, age related
macular degeneration, and specific cancers (Servili et al., 2011;
Törrönen et al., 2012). Not all the health promoting properties of
polyphenols depend solely on their antioxidant activity. They may also
utilize other mechanisms to exert their beneficial effects. For example,
they may directly or indirectly interact with the signal transduction
pathways related to the disease process (Törrönen et al., 2012).
Approximately 100 polyphenols have been identified in edible
plants and approximately 1000 compounds having the polyphenol
structure are present in higher plants (Servili et al., 2011). Non-vitamin
A carotenoids (lycopene and lutein) and certain plant polyphenols
groups, e.g., procyanidins and anthocyanidins, are more common
(Ottaway, 2009, pp. 71–91). Hibiscus flower extract, ginger, cocoa,
M. Nazir, et al.
blueberry, cranberry, and apples are interesting sources of phenolic
compounds (Gunathilake et al., 2013a). The combination of phenols
with probiotics using innovative biotechnology represents a strong
market potential in functional beverages (Servili et al., 2011; Zhao &
Shah, 2014). One such innovative functional beverage has been re-
ported in the literature by (Ferrari Pereira Lima, De Dea Lindner,
Soccol, Parada, & Soccol, 2012) who produced a functional beverage
with hepatoprotective and hypercholesteremic effects using L. acid-
ophilus and herbal mate extract (Ferrari Pereira Lima et al., 2012).
However, the major challenge with the manufacturing and storage
of fruits, vegetables, and herbal-based beverages is their sensitivity to
oxygen, due to inherent antioxidant properties (Functional and speciality
beverage technology, 2009). Reverse osmosis and non-thermal processing
could be possibilities to produce shelf-stable products while preserving
the antioxidant potential of these products (Gunathilake et al., 2013a;
Ofori & Peggy, 2013). Natural food-based products are also being ex-
plored to address this problem. For example, Molina et al. (2012) de-
monstrated that the addition of red fruit concentrates to lemon juice
protected the antioxidant properties of vitamin C and maintained the
beneficial effects of the product throughout the shelf life (González-
Molina, Gironés-Vilaplana, Mena, Moreno, & García-Viguera, 2012).
9. Fruit and food industry by-products as functional ingredients to
formulate novel beverages
A significant amount of fruits and vegetables is discarded due to the
procedures employed for the processing of fruits and vegetables in in-
dustry. The discarded material consists of kernels, peel, or core of the
vegetable/fruit being processed. It is named as “waste” or “by-product”
(O'Shea et al., 2015). Examples of fruit by-products include orange and
apple pomace. Apple by-product accounts for up to 25% of the fresh
weight of apples before processing, whereas citrus juices processed
from citrus fruits produce waste that is 45%–60% of the fruit. Fruits and
other food by-products contain an abundance of nutrients and bioactive
compounds, which need to be explored for their potential in food for-
mulations (O'Shea et al., 2015). Use of by-products as a source of
functional bioactive ingredients could be promising in the field of
functional foods and beverages. The disposal of food processing waste
has been a major environmental issue (Galanakis, 2012). With an in-
creasing demand for sustainability in food and agriculture, the potential
for processing food waste for the use in functional products is currently
being explored (Galanakis, 2013).
Exploring the potential of functional ingredients in the fruit and
food industry by-products is an interesting research area in the pro-
duction of novel functional beverages. Various studies have focused on
the isolation of these functional ingredients from by products or ex-
plored their potential as functional ingredients in beverages. Recently, a
novel, isothiocyanate enriched apple beverage was produced by
(Amofa-Diatuo, Anang, Barba, & Tiwari, 2017). Isothiocyanates are
found in many vegetables, including broccoli, cauliflower, cabbage,
radish etc., and have been shown to be effective in fighting against
esophageal and lung cancers, thus preventing respiratory and gastro-
intestinal tract cancers. Amofa-Diatuo et al. (2017) used cauliflower by-
product extract as the source of isothiocyanates. The extract was ob-
tained from cauliflower by-products using an ultrasound assisted ex-
traction (UAE) method. Scientists report UAE can be efficiently used to
formulate novel isothiocyanate enriched functional beverages Amofa-
Diatuo et al. (2017).
O'Shea et al. (2015) assessed the potential functional ingredient of
two fruit by-products: apple pomace and orange pomace. The func-
tional and compositional properties were evaluated. Orange and apple
pomace were found to exhibit good water holding capacities and or-
ange pomace had higher capacity compared to apple pomace. A pectin
content of more than 16% and 7% was found in orange and apple po-
mace, respectively (O'Shea et al., 2015).
Chokeberry is well documented for its potent antioxidant properties
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Trends in Food Science & Technology 88 (2019) 513–526
but owning to its undesirable flavor, chokeberry fruits are normally
processed into other products, e.g. juice and fruit wine. Large amounts
of pomace are produced as a by-product after pressing for juice ex-
traction. Products (Grunovaitė, Pukalskienė, Pukalskas, & Venskutonis,
2016). reported the potential of chokeberry pomace for processing to
get valuable functional ingredients. They fractionated pomace into
functional ingredients using high-pressure extraction methods. The
chemical composition and antioxidant capacity of pomace was eval-
uated and was found to be a good source of bioactive components that
can be used as functional ingredients in various (Grunovaitė et al.,
2016).
Servili et al. (2011) explored the potential bioactive phenols re-
covered from the by-products of virgin to be used as a functional in-
gredient in fermented dairy beverages. The addition of these phenolic
compounds into milk beverages did not affect the survival or metabo-
lism and fermentation potential of Lactobacilli (Servili et al., 2011).
Therefore, it was shown that bioactive polyphenols can be effectively
fortified in the probiotic containing beverages wherein the viability of
the probiotic bacteria is not affected.
Plum skin extract has great potential as a functional ingredient in
plum nectars, fruit-juice, flavored ice tea and other functional bev-
erages. The skins of plum contain large amounts of polyphenols that can
be recovered and enhanced in industrial settings. Plum skin extract can
be concentrated or dried to provide the bioactive functional ingredients
for beverages fortification (de Beer, Steyn, Joubert, & Muller, 2012).
The addition of such extracts may increase the bitterness of a product
which can affect the acceptability of the beverages. A possible solution
is the addition of sweet substances or salts, which can reduce the bit-
terness or mask the sour taste by changing the taste profile of the
product. Such sweeteners might also confer additional nutritional va-
lues to the beverage (Kranz, Braun, Schulze, & Kunz, 2010; Rodrigues
et al., 2016).
Polyphenol rich, rose petal by-products have potential for im-
proving the quality of color changing fruit juices. Phenolic co-pigments
extracted from rose petal by-products can be efficiently used to fortify
functional beverages at industrial scales (Mollov, Mihalev, Shikov,
Yoncheva, and Karagyozov, 2007). Dominguez-Perles, Moreno,
Carvajal, & Garcia-Viguera (2011) reported the potential functional
ingredient of broccoli by-products which contain various health pro-
moting antioxidant compounds to be used as a potential ingredient for
development of functional beverages. Pomegranate seeds are another
by-product of the juice processing and concentrate manufacture. They
are used in animal feed and commercial cosmetic products. High
amounts of unsaturated fatty acids and phenols are present in pome-
granate seeds, which can be developed into functional ingredients for
use in the beverage industry (Mohagheghi, Rezaei, Labbafi, &
Ebrahimzadeh Mousavi, 2011).
Whey is another example of food and beverage industry by-pro-
ducts. Whey is a by-product of cheese manufacturing and contains 50%
of total milk solids (Özer & Kirmaci, 2010). Whey beverages are high in
calories and could be an efficient diet solution in areas of food defi-
ciency (Baccouche et al., 2013). Whey beverages also contain probio-
tics, which can be beneficial to consumers with gastrointestinal dis-
orders (Shiby & Mishra, 2013). An important application of whey is the
production of whey-based fruit beverages. Gad et al. (2013) enriched
whey beverages using mango as a source of phytonutrients and vita-
mins (Gad et al., 2013).
10. Conclusion and future trends
Consumers' increasing interest in healthy eating choices has resulted
in a rapid growth of functional foods and beverages market. Other
challenges, such as the growing population of baby boomers especially
in developed countries resulting in higher health management costs,
have demanded improved nutrition through better food choices.
Moreover, an increased consumer awareness about health and wellness
M. Nazir, et al.
has also shifted the consumers’ interest towards healthy eating, pre-
ventive care, and secondary source medication. These factors together
have led to the exponential growth in the functional beverages market,
representing one of the biggest and rapidly growing food markets. In
spite of the challenges and difficulties related to regulations and ap-
proval by legal authorities, new products with novel ingredients and
functionality are being produced successfully. Research suggests a huge
potential for functional beverages containing active ingredients to en-
hance health and prevent against specific diseases.
Functional beverages provide the opportunity for assisting a healthy
and active lifestyle, reducing healthcare costs and supporting economic
development. Owing to the immense health benefits and increasing
consumer demand and choices for functional beverages, there is huge
potential for the development of novel functional beverages. Main
factors or strategies in designing novel functional beverages may in-
clude exploration of novel functional components, enhancing the
functionality and health promoting effects of functional beverages,
development of all-natural products, and using natural food products as
preservatives and sweeteners. New technology for processing and
manufacturing also needs to be explored. The science-based demon-
stration of the health benefits of novel beverages is essential for the
validation of health claims, and successful marketing of new functional
beverages.
Conflicts of interest
The authors declare no conflict of interest.
Acknowledgement
Corresponding author “Sajid Maqsood” would like to thank United
Arab Emirates University for sponsoring the “manuscript editing” ser-
vice for this article.
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