Unlocking the full potential of functional beverages in medicinal and aromatic plants

The rise of emerging diseases and shifting lifestyles have heightened the demand for functional foods and beverages, which offer health benefits beyond basic nutrition. Functional Beverages ( FBs ) have become pivotal in meeting these needs due to their health advantages and sensory appeal. With consumers seeking improved quality, safety, and functionality in beverages, the industry is prioritizing enhancements in production processes, sensory properties, and health-promoting effects. Herbal infusions and plant-based beverages, devoid of harmful heavy metals, are perceived as safe FBs , driving their anticipated market growth. Key medicinal and aromatic plants ( MAPs ) such as peppermint, rosemary, and ginger are extensively utilized in FBs , highlighting their significance. Incorporating extracts of elderflower, ginger, and hibiscus into fruit juices enhances their naturalness and health benefits without altering taste or color. Popular herbal infusions include chamomile, ginger, and peppermint teas, reflecting consumer preferences. However, careful consideration and regulatory oversight are crucial when introducing new flavorings into beverage production to mitigate potential health risks. A systematic approach to incorporating MAPs into FBs is crucial for ensuring population health and safety.