• 1-3 FILLELINON STREET, 18536 PIRAEUS GREECE
  • + 30 2100101452
  • contact@prestigeprivatelabel.com

Formulation

Formulation is the core phase of beverage R&D, where your concept becomes a real, scalable product. Here’s a detailed breakdown of beverage formulation, including technical elements, processes, and considerations tailored especially for functional or energy drinks.

Goals of Formulation

  • Create a stable, scalable recipe that meets taste, texture, nutrition, and shelf-life requirements

  • Balance function (e.g., energy, hydration, immunity) with flavor and consumer appeal

  • Ensure compliance with legal, safety, and nutritional standards

Key Components of Formulation

Base Liquid

Water (filtered, spring, or mineral), Carbonated or non-carbonated, Juices, teas, coconut water, or plant-based bases

Active Ingredients / Functional Additives

Caffeine (natural or synthetic), Taurine, L-Theanine, B-vitamins, Electrolytes, Adaptogens: ashwagandha, ginseng, rhodiola, Nootropics: alpha-GPC, citicoline, Botanicals: guarana, green tea extract

Sweeteners

Natural: sugar, honey, stevia, monk fruit, Artificial: sucralose, aspartame, acesulfame K, Sugar alcohols: erythritol, xylitol (can cause digestive issues if overdosed), Balance taste vs. calorie goals

Flavors

Natural or artificial, Custom flavor houses can develop signature blends (e.g., berry-citrus with tropical notes), Flavors need to be heat-, acid-, and shelf-stable.

Acidulants / pH Adjusters

Citric acid, phosphoric acid, malic acid, Control tartness, preservation, and microbial safety,
Ideal pH range for most beverages: 2.8–4.0

Preservatives (if not HPP or pasteurized)

Sodium benzoate, potassium sorbate (use with pH control), Natural alternatives: rosemary extract, green tea extract.

Colorants

Natural (e.g., beet, spirulina) vs. artificial, Stability to pH and light must be tested

Emulsifiers & Stabilizers

Necessary for drinks with oils, juices, or vitamins (which may separate), Examples: gum arabic, modified starches, lecithin, pectin, Prevent separation or sedimentation.

Carbonation

Requires precise COâ‚‚ dosing and pH control, Needs compatible filling and packaging line.

The Formulation Process

Define Requirements
Flavor profile, Nutritional goals (e.g., zero sugar, 100mg caffeine), Packaging format (bottle, can, Tetra Pak), Regulatory region (FDA, EU, etc.)

Initial Formulation
Ingredients are combined in a small-scale lab batch, Adjustments made for taste, function, stability

Sensory Evaluation
Taste tests, panel feedback, Balance sweetness, bitterness (often from caffeine), acid. Shelf-Life & Stability Testing, pH monitoring, Microbial and physical separation studies, Light, heat, and storage impact

Pilot Scale-Up
Test batch at a small production scale (5–50 gallons), Adjust for processing and machine compatibility

Regulatory Review
Nutrition facts panel creation, Ingredient approvals (e.g., GRAS), Label claims compliance

FEEL FREE TO TALK TO US ABOUT YOUR BEVERAGE PROJECT!
Contact us!