Whats In A Drink? - Ep.1 - VIA Drinks Sparkling Margarita
Todays post is the start of a series in where we break down the ingredients in every single NA drink we stock. The majority of our customers are health conscious and sometimes like to know just what’s inside whatever they're consuming. Zerodrop is here to help. The first product we are going to tackle is one of our best sellers, VIA Drink’s Sparkling Margarita.
VIA Drinks – Sparkling Margarita
Sparkling Margarita is a non-alcoholic ready-to-drink cocktail made by VIA Drinks. This non-alcoholic ready-to-drink cocktail is crafted in the style of a traditional Margarita. It comes in at 51kcal per can and contains the following ingredients: Carbonated Water, Pear Juice From Concentrate, Sugar, Lime Juice, Natural Flavours, Prebiotic (Acacia Gum), Food Acids (Malic Acid, Tartaric Acid, Ascorbic Acid, Citric Acid), Guayusa, Natural Plant Extracts (Schisandra Berry Extract, Wattle Flower Extract), L-Theanine, Natural Colour (Turmeric Extract), Murray River Pink Salt.
Carbonated Water:
Carbonated water is water that's been infused with carbon dioxide gas under pressure, creating bubbles, and giving the water a fizzy or effervescent quality. This process is known as carbonation. There are different methods to carbonate water. There are natural processes like underground springs which naturally contain dissolved carbon dioxide, or artificial methods where carbon dioxide is 'mechanically' added to water.
In the case of commercially available carbonated water, the most common method involves dissolving carbon dioxide gas into water under high pressure. This process results in the formation of carbonic acid, which gives the water a slightly acidic taste. Carbonated water is a key ingredient in many carbonated beverages such as sodas and sparkling water. It's also used as a mixer in various cocktails. Plain carbonated water without any added flavours or sweeteners is often referred to as soda water or seltzer water.
Concentrated Pear Juice:
Concentrated pear juice is made by removing most of the water content from a standard pear juice, resulting in a more potent and concentrated form. The process involves evaporating a significant portion of the water content from the juice, leaving behind a thicker, more syrupy liquid with a higher concentration of pear flavour and sugars.
To make concentrated pear juice, fresh pear juice is typically heated and then subjected to a process called evaporation, which removes water through heat. The remaining concentrated liquid is able to be reconstituted by adding water before use, restoring it to a more typical juice consistency.
Sugar:
Sugar is a type of carbohydrate that's commonly used as a sweetener in various foods and beverages. Chemically, sugars are classified as simple carbohydrates. Sugars are composed of carbon, hydrogen, and oxygen atoms. The most common types of sugars include glucose, fructose, and sucrose.
Glucose: Often referred to as blood sugar, glucose is a simple sugar that serves as a primary source of energy for the body's cells.
Fructose: This sugar is commonly found in fruits and vegetables. It's also a component of sucrose (table sugar).
Sucrose: Also known as table sugar, sucrose is a disaccharide composed of equal parts glucose and fructose. It's typically extracted from sugar cane or sugar beets.
Lime Juice:
Lime juice is the liquid extracted from limes (a citrus fruit). Limes are similar to lemons but are typically smaller and green. The juice from limes is commonly used in cooking, baking, and beverage preparation to add a tangy and refreshing flavour.
Lime juice is known for its acidity and citrusy taste which can enhance the flavour of various dishes and beverages. It's a key ingredient in many culinary applications, including salad dressings, marinades, sauces, cocktails, and desserts. Lime juice is also commonly used in beverages such as limeade and as a garnish for drinks like margaritas. Lime juice contains vitamin C and adds a zesty and acidic element to dishes, making it a versatile ingredient in both sweet and savoury recipes.
Natural Flavours:
The term "natural flavours" on a beverage ingredient list refers to flavours that are derived from substances found in nature, such as fruits, vegetables, herbs, spices, or even certain animal products. These flavours are used to enhance or impart specific tastes to the beverage, providing a more appealing and enjoyable sensory experience.
Natural flavours can be obtained through various methods, including extracting essential oils from fruits, vegetables, or spices or by using processes like fermentation. The goal is to capture the essence of the natural source to reproduce a specific flavour. It's important to note that while the term "natural flavours" might suggest a certain degree of wholesomeness, the exact components of these natural flavours are often proprietary and are not always explicitly listed on the ingredient label.
Probiotic (Acacia Gum):
Acacia gum, also known as 'gum arabic', is a natural substance derived from the sap of the Acacia senegal tree (or other related Acacia species'). It has a long history of use in various industries, including the food and beverage industry. Acacia gum is known for its ability to dissolve in water and form a sticky, gel-like substance.
When acacia gum is used as a prebiotic, it means that it serves as a source of nutrition for beneficial bacteria in the gut. Prebiotics are non-digestible fibres that promote the growth and activity of beneficial microorganisms in the gastrointestinal tract. These microorganisms, often referred to as probiotics, contribute to a healthy gut microbiome.
Acacia gum is considered a soluble dietary fibre, and it can reach the colon undigested, where it becomes a substrate for the growth of specific types of beneficial bacteria. This fermentation process produces short-chain fatty acids, which may have various health benefits, including supporting gut health.
In addition to its role as a prebiotic, acacia gum is used in the food industry as a stabiliser, thickener, and emulsifier. It's often found in products like beverages, confections, and dietary supplements.
Malic Acid:
Malic acid is a naturally occurring organic acid found in various fruits, particularly apples. It's responsible for the tart or sour taste in these fruits. In the context of beverages, malic acid is often used as an acidulant to add acidity and enhance the overall flavour profile of a drink.
Tartaric acid:
Tartaric acid is a naturally occurring organic acid found in various fruits, particularly in grapes. It plays a significant role in the fermentation process of grapes and is a key component in wine. In the context of beverages, tartaric acid is often used as an acidulant to add acidity and enhance the flavour profile.
Ascorbic acid:
Ascorbic acid, also known as vitamin C, is a water-soluble vitamin that serves as an essential nutrient for humans. It’s a powerful antioxidant, meaning that it can help protect cells from damage caused by free radicals. Ascorbic acid's antioxidant properties can also help maintain the quality and freshness of a drink.
Citric acid:
Citric acid is a weak organic acid found naturally in citrus fruits, such as lemons, limes, oranges, and grapefruits. In the context of beverages, citric acid is commonly used as an acidulant to add acidity and provide a tangy or tart flavour.
Guayusa:
Guayusa (pronounced "gwhy-you-sa") is a plant native to the Amazon rainforest in South America, particularly in the regions of Ecuador, Peru, and Colombia. The scientific name of the plant is 'Ilex guayusa'. It's a member of the holly family, and its leaves are used to make a tea-like beverage known as guayusa tea.
Rich in antioxidants, Guayusa may help combat oxidative stress and support overall well-being. Guayusa can serve as a natural source of caffeine, which when accompanied by other compounds like theobromine and L-theanine can provide sustained and balanced energy without the jitteriness normally associated with caffine. Some individuals report enhanced mental clarity and focus after consuming guayusa. Preliminary studies suggest a role in weight management due to its caffeine content, potentially increasing metabolic rate and promoting fat oxidation. Guayusa has also been used traditionally to support digestive health, guayusa leaves contain fibre and may have mild laxative effects aiding in digestion.
Natural Plant Extracts:
A natural plant extract in a beverage refers to a substance derived from plants that have been extracted and incorporated into the beverage for flavour, colour, aroma, or potential health benefits. These extracts are often obtained by using various methods such as cold pressing, steam distillation, or solvent extraction.
Natural Plant Extract (Schisandra Berry):
Schisandra (Schisandra chinensis) is a medicinal berry-bearing vine native to East Asia. The berries of the Schisandra plant are known for their unique combination of five flavours: sweet, sour, salty, bitter, and umami. Schisandra berry extract is derived from these berries and is used in various traditional medicines and dietary supplements.
As an adaptogen, it is believed to help the body cope with stress and restore balance. Rich in antioxidants, Schisandra may contribute to combating oxidative stress and supporting overall health. Traditionally associated with liver health, it is thought to have hepatoprotective properties, aiding liver function and detoxification.
Natural Plant Extract (Wattle Flower):
Wattle flower extract refers to a substance derived from the flowers of various species of wattles, which are members of the Acacia genus. These plants are commonly found in Australia and other regions with a warm climate. The wattle flower extract is sometimes used as an ingredient in beverages for its flavour, aroma, or potential health benefits.
Unfortunately, the health benefits of wattle flower extract are not extensively researched, but some flowers from various wattles are known to contain bioactive compounds that may contribute to the overall nutritional value of the extract. While traditional uses in certain indigenous cultures suggest potential medicinal applications, further scientific investigation is required to validate these claims.
L-theanine:
L-theanine is an amino acid commonly found in tea leaves, especially in green tea (Camellia sinensis). It's known for its relaxing and calming effects, often counteracting the stimulating effects of caffeine. In the context of beverages, L-theanine is sometimes added to drinks for its potential relaxation-promoting qualities.
L-theanine may also contribute to stress reduction by increasing the production of neurotransmitters like gamma-aminobutyric acid (GABA). When combined with caffeine, l-theanine is believed to create a balanced and focused state without the jitteriness associated with caffeine alone. Some studies suggest positive impacts on mood and cognitive performance, and an enhanced a sense of well-being.
Natural Colour:
The term "natural colour" in a beverage refers to colouring agents derived from natural sources, such as fruits, vegetables, plants, or minerals. These colours are used to enhance or impart specific hues to a beverage without relying on synthetic or artificial dyes. Natural colours are often preferred by manufacturers who seek to make products with fewer artificial additives.
Natural Colour (Tumeric Extract):
Turmeric extract in a beverage refers to a concentrated form of the active compounds found in turmeric (Curcuma longa), a yellow-coloured spice commonly used in cooking and traditional medicine. The primary active ingredient in turmeric is curcumin, which has been associated with various potential health benefits. In the context of beverages, turmeric extract is often added for both its colour and potential health-promoting properties.
As a natural colour, Turmeric extract is used to provide a vibrant yellow colour. It is often also used in combination with other natural colours to achieve specific hues.
Murray River Pink Salt:
Murray River Pink Salt is a type of salt harvested from the Murray-Darling Basin in Australia. It gets its distinctive pink colour from the natural minerals and trace elements, such as iron oxide, present in the salt deposits. This salt is often celebrated for its unique flavour profile and rosy hue, making it a popular choice in culinary applications, including beverages.
Adding a subtle and nuanced taste, the salt enhances the overall flavour of beverages, contributing to a balanced and appealing sensory experience. Additionally, Murray River Pink Salt contains essential minerals, including sodium, potassium, and magnesium, making it a natural source of electrolytes. While the nutritional impact might be modest, the salt's unique characteristics make it a popular choice for those seeking flavour enhancements in their beverages.
Until Next Time…
I hope you enjoyed this breakdown of the ingredients in VIA Drinks’ Sparkling Margarita. As you can see, it's one of the most natural drinks we stock. Clap Clap to the guys at VIA Drinks. It's an absolute achievement to create something that tastes alcoholic, still gives you a buzz and is only 51kcal per can. Amazing stuff. You can buy VIA Drinks’ Sparkling Margarita online in a single can or pack of four here.
Until next time, drink smart. Denis.
