Beverage Science

Beverage science addresses health, flavour and sustainability demands across a rapidly diversifying market. The session covers low- and no-sugar formulations using allulose, stevia and monk fruit, functional beverages (nootropic, adaptogen, electrolyte categories), alcohol-alternative beverages including non-alcoholic spirits and beer (Athletic, Heineken 0.0), fermented beverages (kombucha, kefir, hard kombucha), hydration science and electrolyte formulation, and flavour-technology innovation. Discussion addresses the post-pandemic 'sober curious' movement and its market impact, caffeine alternatives and adaptogen science, regulatory considerations for functional-beverage claims, sugar-tax responses, and emerging categories including mushroom-based and CBD-infused beverages.