Presented By:Mousumi Mazumdar Enrollment No:- A4312608003 Batch:- 2008-12 Guided By:Mr.

Ankit Paliwal


A functional drink can be defined as a product that is nonalcoholic, ready to drink and includes in its formulation non-traditional ingredients. This includes herbs, vitamins, minerals, amino acids or additional raw fruit or vegetable ingredients, so as to provide specific health benefits that go beyond general nutrition. Sports and performance drinks, energy drinks, ready to drink (RTD) teas, enhanced fruit drinks, soy beverages and enhanced water, among others, are some of the product segments rolled out as functional beverages in the market space. Functional drinks are promoted with benefits such as heart health, improved immunity and digestion, joint health, satiety, and energy-boosting.

2003) for the stimulating effects of its caffeine content. liqueurs. Certainly ginseng was recognised as a qi tonic herb about 5000 years ago (Bown.  . were made from herbs by monks for medicinal and tonic purposes. although not soft drinks.The date of the first herbal drink is open to debate.  Tea (Camellia sinensis) has been drunk in China for about 3000 years (Bown.  In the mid-1980s a new era of herbal drinks emerged accompanied by a message of sophisticated healthiness just as the drink–drive laws began to take effect in many countries and lifestyle became a significant issue in affluent societies. Later. 2003) and one of the traditional ways of using ginseng was to make a tea from its dried root.

And many of them publish quite good sales growth. now address such issues as ageing. whether for simple energy or for partying. bottled waters. You can see continuously increasing sales. An average there is on increase of 14/3% over last years. increasingly. which carried the line „restores alkaline balance‟ on the label. Functional drinks. stress and stimulation in its various forms. Earlier the product proposition for herbal drinks was one of general healthiness without defining specific benefits except for the early leader. or for strengthening the immune system and calming. . including those containing herbs. Herbal extracts have more recently been put into dilutables. The first generation of modern-day herbal wellness drinks arguably emerged in the latter half of the 1980s with the UK launch of Aqua Libra. juice-based drinks and.     The number of suppliers and distributors has grown in the past few decades.

It follows that herbal extracts have a role to play in this increasingly important soft drinks sector. are the predominant segment in Europe. but are the newest segment in Europe.      The market has become so sophisticated that the report can define four sub segments: Sports drinks are the largest segment in the markets covered by this report. Functional soft drinks now account for 6% of all soft drinks consumption by volume in these markets. Nutraceuticals are well established in Japan and growing quickly in the United States.1 and 12. . Consumption in 2002 grew in these markets by 11% to over 12 billion litres. Enriched beverages. up from just 4% in 1998 (see Figures 12.2). Energy drinks have a firm base in Japan and increasingly so in Europe. They have a smaller share of the market in the United States. which can no longer be seen as an insignificant niche market. which are generally juice-based drinks but increasingly also bottled waters.



the herb. To be effective in this role. besides being compatible with the product proposition. It therefore follows that. The rule is generally that specialist herbs can be used in niche products but that for the mainstream. it is important that the herb is recognized by the consumer. . wider market. the choice of herbs should be limited to those more familiar. when developing a new herbal drink. should be chosen for its recognition among the target consumers.   One of the reason for using herbal extracts in a drink is that the herbs give the consumer a perceived benefit and therefore a reason to buy the product.

These are the factors on which the production of a herbal drink on a large scale depends:  Raw Material  Availability and price  Transit and storage  Popularity & Knowledge  Extent of production  .

therefore. A preparation stage iii. Finishing the crude infusion by filtering it vii. Receiving the raw material and quality control (QC). ii. Standing for a set period of time v. the extraction process consists of the following stages: i. Packaging the extract  . In brief. Steeping the raw material in the chosen solvent iv.The fine details of equipment and procedures are of interest primarily to those actually making the extracts rather than to those using them. Using the resulting basic crude infusion directly or further concentrating it vi.

Particle size: Time: Temperature: Solvent: pH: (*I will include 1-2 lines in dem)  .

Specifications: Stability: Hazing: Availability: (*I will include 1-2 lines in dem)  .

if yes then shud I write 1-2 lines about dem or leave it as it is) .Infusions: Soft Extracts: Dry Extracts:  (should I include this slide.

Fruit-juice-based and fruit-flavoured drinks: Mineral-water-based drinks: Energy drinks: (*same ques as last slide)  .

whose role it is to keep abreast of the latest developments in their national regulations.It is difficult to give any universal guidance other than to suggest that product development technologists use the food legislation experts at one of their local independent food research organizations.a reference book called „Blue Book‟ is used as a reference book to see the list of all available plant.  In Europe & UK . herbs and flavorings that can be used in drinks and other foods & it divides plants used for beneficial purpose into six categories: Category 1  Category 2  Category 3  Category 4  Category 5  Category 6  (*shud I explain dese categories in the slide)  .

2 and 3.1-8%. The major triterpenoid components are: asiatic acid. Benefits: The herb is claimed to stimulate the gall bladder and detoxify and regenerate the liver tissues. madecassic acid. Gotu Kola (Centella asiatica) Part of herb used: Fresh or dried leaves & stems Main actives: primary constituents Triterpenoid compounds(1. anti-viral. a circulatory stimulant. a diuretic.    2. Saponin glycosides include brahmoside and brahminoside. It has also been shown to reduce blood lipids.1%) including chlorgenic acid. anxiolytic. Also useful in the treatment of Anxiety . is mildly antibacterial. The high insulin content makes it a valuable vegetable for diabetics. a cerebral tonic. The plant is also a source of calcium and sodium.)with most samples yielding between 2. serum cholesterol and blood sugar levels.5%) and sesquiterpene lactones (up to 4%) – the major component is cyanaropicrin. Benefits: Mild adaptogen. It has been used to treat dyspeptic problems. antiulcerogenic.4%. Main actives: Caffeic acid derivatives (c.1. anti-inflammatory. flavonoids (c. asiaticoside and madecassoside. nervine and vulnerary.0.    Artichoke(Cynara scoelymus) Part of herb used: The fresh or dried basal leaves.

side roots and rootlets. the other stimulant purine alkaloids similar to caffeine. It also contains small amounts of theophylline and theobromine. Rb2 (0. Rc (0. 4. contained within a red–orange fruit about the size of a hazelnut.6–5.8%). In human studies. Benefits: The caffeine content makes guarana a strong central nervous system stimulant. It is traditionally used as a tonic for fatigue and to allay hunger and thirst. there was a visible benefit in terms of physical and mental performance. which are purple–brown to black with a characteristic white „eye‟. Ginseng (Panax ginseng)  Parts of herb used: The main root.6%).7%).2%). guarana contains about 12% tannins and some saponins. It was also shown to reduce blood sugar levels in Type II diabetics.8–6. The tannin content gives guarana an astringent effect and it has been used to treat diarrhoea.2%).06–0.04–0. Ginseng also contains water-soluble polysaccharides and some polyynes. Guarana (Paullinia cupana) Part of herb used: The seeds.3. chemical and biological attacks by raising the body‟s own defence mechanisms.2– 0.15–1.8%. Re (0.5%) and Rg1 (0. Besides these.15–1.1–1. Main actives: Guarana has the highest known caffeine content of any herb at 3.     . It also has short-term diuretic effects. of which the predominant ones are Rb1 (0.  Main actives: Ginseng contains a complex mixture of triterpene saponins (0.  Benefits: Ginseng‟s main action is to help the body fight off physical. Rd (0.0%) and also many ginsenosides.

4%) and theobromine (0.  Main actives: Caffeine (0.5. Main actives: About 10% of α and  bitter acids including humulone and lupulone. flavonoids including rutin and isoquercitrin.5%).    Hops (Humulus lupulus) Part of herb used: The dried strobile (female inflorescence). The three xanthines present in mate have been shown to have a relaxing effect on smooth muscle tissue. and a stimulating effect on myocardial (heart) tissue.3–1.0%). The bitter acids have been shown to be antibacterial and antifungal and also to stimulate the secretion of gastric juices. Hormonal anaphrodisiac effects have also been reported. caffeic acid derivatives including chlorogenic acid and neochlorogenic acid. saponins and volatile oil.  Benefits: The herb has stimulant effects due to the caffeine and chlorogenic acids. 6. . xanthohumol (1%) Benefits: Hops are a traditional sedative and soporific (sleep promoter). volatile oil (0.3–0.4–2. Maté (Ilex paraguariensis)  Parts of herb used: The dried leaf and leaf stems. It is also diuretic and reportedly has lipolytic (fat-burning) effects.

Ginger  Cinammon  Coconut  Peppermint  Cranberry  Thyme  Kava  Passion Flower  Lime Flower etc  .

A range of functional ingredients. functional drinks cannot exactly replace all the deficiencies and diseases it‟s just a part that is to be included with a healthy lifestyle and diet. Consumers are seeking specific health benefits in their foods and beverages and these functional drinks fit neatly into the “healthiness-on-the-go” market. Others make function/structure claims. These drinks have become so popular they are displacing soft drink sales. .     A functional drink offers the consumer additional perceived benefits besides its primary function of hydration. Functional foods are regulated by FDA under the authority of the Federal Food Drug and Cosmetic Act. Soft drinks are even branching into the functional market with vitamin-enriched colas. Enhanced waters are also surging in popularity. with a number of formulations labeled with catchy names that offer up images of health and tranquility. But apart from having health benefiting properties. is available to the formulator of functional drinks. but they are not specifically defined by law. including herbal extracts. Many functional and fortified beverages bear approved claims from the FDA. part of the $25 billion functional food business.

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