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Combining the antioxidant power of dealcoholized red and white wine with tea, to create novel functional, wellness beverages
About
BevZero is one of the leaders in the formulation and dealcoholization of wine, beer, cider, and infused beverages. From product conception to commercialization, our team is here to help ensure an exceptional quality product. Along with dealcoholization, our technology allows for the concentration and essence recovery of various beverages including tea, allowing for a circular, holistic economic approach to by-product recovery and management. The combination of dealcoholized wine and tea presents a commercial opportunity for a novel, low intervention, antioxidant-rich beverage derived from nature. BevZero is hoping to engage with Twining's, one of the worlds leaders in the tea/beverage industry, to bring this innovative product concept to the market.
Key Benefits
The global market for functional beverages is one of the fastest-growing segments with a 9% CAGR, corresponding to a 40% of entire consumer demands by 2025 (Nazir et al, 2019). This demand is a direct result of consumer preference for health-conscious, functional beverages that positively contributes to wellness and longevity. Antioxidants are compounds that inhibit the detrimental effects of free radicals and oxidation, which play a role in diseases such as Alzheimer’s, cancer, and cardiovascular disease (Rietveld et al, 2003, Lucarini et al, 2021). Tea and wine both contain some of the highest levels of naturally occurring antioxidants, mainly phenolics called flavonoids. Along with the contribution to consumer health, the combination of phenolics from tea and wine has the potential to replace chemical inputs for shelf-life stability, aligning with consumer demands to reduce chemical inputs. RESOURCES: Lucarini, M., Durazzo, A., Lombardi-Boccia, G., Souto, E. B., Cecchini, F., & Santini, A. (2021). Wine polyphenols and health: quantitative research literature analysis. Applied Sciences, 11(11), 4762. Mendes, D., Oliveira, M. M., Moreira, P. I., Coutinho, J., Nunes, F. M., Pereira, D. M., ... & Videira, R. A. (2018). Beneficial effects of white wine polyphenols-enriched diet on Alzheimer’s disease-like pathology. The Journal of nutritional biochemistry, 55, 165-177. Rietveld, A., & Wiseman, S. (2003). Antioxidant effects of tea: evidence from human clinical trials. The Journal of nutrition, 133(10), 3285S-3292S. Nazir, M., Arif, S., Khan, R. S., Nazir, W., Khalid, N., & Maqsood, S. (2019). Opportunities and challenges for functional and medicinal beverages: Current and future trends. Trends in Food Science & Technology, 88, 513-526.
Applications
Non-alcoholic, functional, dealcoholized wine and tea beverage.