It is remarkable to witness the world’s rapid evolution towards health consciousness.
A global shift characterised by reduced sugar intake, a preference for natural ingredients, and demand for functional foods and beverages that support both mental and physical well-being is now taking place.
The era of sugary, uninspired, and nutritionally void products is fading; even the alcohol industry is pivoting as consumers trade traditional drinks for healthier, low-alcohol alternatives.
The coffee and tea industry are not immune to these changes with the global functional coffee market alone brewing up significant momentum. Valued at $US 4.48bn in 2025 and projected to reach $US 8.48bn by 2031 – a robust CAGR of 11.25% – this market is rapidly gaining momentum (1).
Demand for Lion’s Mane Mushrooms, Ashwagandha and MCT oil-infused RTD beverages on the rise
Examples of functional ingredients being incorporated into coffee and tea-based beverages are Lion’s Mane Mushrooms and Ashwagandha, also known as Indian Ginseng. Lion’s Mane Mushrooms are widely claimed to modulate the immune system and enhance cognitive performance (2), while Ashwagandha is an adaptogen used to bolster the body’s resistance helping it to adapt to both physical and mental stress (3).
Other examples of functional ingredients being added to ready-to-drink (RTD) coffee and tea are Medium-Chain Triglyceride (MCT) oil claimed to be a rapid energy source and improve cognitive function; Collagen peptides for skin, hair, nail and joint support; and Turmeric as a potent anti-inflammatory, antioxidant known to improve digestive health.
The RTD coffee and tea sectors are spearheading market growth as consumers seek portable beverages with accurate functional dosages. Powering this shift is Australian processing innovator Flavourtech.
Source: Flavourtech
Our specialised suite of technology and equipment enables manufacturers to preserve natural aromas while efficiently extracting and concentrating bioactive ingredients. We have been helping producers deliver premium RTD coffee and tea products with natural aroma and flavour profiles for almost 30 years – and now that same innovative technology can also support the growing demand for functional integrity.
Flavourtech is redefining possibilities in RTD coffee and tea production
One of the thorny challenges in traditional RTD and instant coffee production has always been high heat and prolonged exposure which can strip away the natural volatiles of coffee’s rich and distinctive aroma – and when manufacturers are looking to produce a premium coffee drink from the highest quality beans, from say Ethiopia, Brazil and Indonesia, this poses a big problem.
Flavourtech realised early on that the way to obtain the best from products, whether it be flavour or active ingredients, is by processing the raw material when it is freshest and best, straight from the roasted beans. Our process involves capturing these notes as early as possible, storing and protecting them. By utilising low temperatures and short residence times, thermal impact is minimised and product quality and functionality is maximised.
“We have been helping producers deliver premium RTD coffee and tea products with natural aroma and flavour profiles for almost 30 years – and now that same innovative technology can also support the growing demand for functional integrity”
Tim Birks, Sales Manager Europe and Africa, Flavourtech
Our core technology is the Spinning Cone Column (SCC), which is used to capture high quality aroma from roasted beans or dried tea leaves via food-grade steam but the introduction of our Integrated Extraction System (IES) technology is when things got really interesting.
A modular, continuous-flow approach with the Integrated Extraction System (IES)
The IES is a continuous, automated processing line designed specifically to produce high-quality liquid extracts and concentrates for the RTD tea and coffee markets. Unlike traditional batch-based brewing, which involves long exposure to high temperatures that degrade flavour, the IES uses a modular, continuous-flow approach to protect the raw material’s natural characteristics.
The IES streamlines the path from roasted beans or dried tea leaves to final beverage through several critical stages:
- Aroma protection: In the first phase, the SCC captures delicate aromas from freshly roasted beans or dried tea leaves at peak quality. These “top-notes” – often lost in conventional processing – are stored separately in a chilled vessel to avoid heat damage.
- Rapid brewing: The IES brews coffee/tea within the SCC in as little as 30 seconds under vacuum conditions. This rapid extraction produces a high-quality liquid with a “freshly brewed” character that mimics a premium tea or a cup of espresso coffee.
- Efficient concentration: Using the Centritherm evaporator, the liquid extract is concentrated in a single pass with only one second of heat contact time. This protects heat-sensitive active ingredients, such as antioxidants like Catechins and Theaflavins, and prevents the development of “burnt” flavours.
- Aroma recombination: The preserved natural aroma captured at the beginning of the process is blended back into the concentrated extract just before packaging. This ensures that when a consumer opens a RTD can or bottle, they experience the authentic scent and flavour of a fresh brewed coffee or tea.
Operational benefits of the IES include:
- Automation: The entire system can typically be managed by a single operator, replacing labour-intensive batch kettles and multiple transfer steps.
- Versatility: The IES allows manufacturers to create multiple flavour profiles from the same raw material by simply adjusting process parameters, such as temperature and steam pressure.
- Standardisation: The continuous nature of the process eliminates the inconsistencies common in traditional batch production, delivering a standardised product every time.
Functional ingredient protection
Flavourtech’s Centritherm evaporator is a specialised, centrifugal thin-film evaporation system designed to concentrate high-value, heat-sensitive liquids. It forms part of the IES but can also be used as a stand-alone evaporator. Traditional evaporators expose products to high heat for minutes, or even hours, but the Centritherm evaporator completes the process with only one second of heat contact time.
This is crucial when it comes to the concentration of thermally unstable vitamins or botanical extracts. Some of our customers are already benefiting from using the Centritherm evaporator for concentration of such extracts prior to adding them to ranges of fortified RTD coffee products.
How it works
At the core of the Centritherm evaporator is a stack spinning cones that enable:
- Thin-film: Liquid is injected onto the underside of the spinning cones where centrifugal force spreads it into an extremely thin layer (about 0.1mm).
- Vacuum evaporation: The system operates under vacuum, significantly lowering the product’s boiling point, and allowing evaporation to occur at temperatures as low as 35°C to 50°C.
- Rapid heat transfer: Steam is supplied to the inside of the hollow cones. Because the liquid film is so thin, it reaches the required temperature almost instantly, evaporates, and the concentrated liquid is collected with only 1 second contact time on the heated surface.
Benefits for functional products
The efficacy of a product often depends upon delicate, bioactive molecules that are easily destroyed by heat (thermal denaturation). The unique design of our Centritherm evaporator enables:
- Preservation of potency: By minimising thermal impact, the system ensures that active constituents like enzymes, proteins, and vitamins retain their biological functionality.
- Solvent removal: This evaporator is highly effective at safely removing organic solvents from botanical extracts and oleoresins without damaging the resulting concentrate.
- High concentration in a single pass: Centrifugal force allows the system to achieve high concentration levels, even with viscous materials (up to 20,000 cP) in just one pass, preventing the need for recirculation and further heat stress.
- Minimal product loss: The system has a very low “hold-up” volume making it ideal for processing expensive, small-batch pharmaceutical or nutraceutical ingredients with negligible waste.
- Hygienic standards: This evaporator features full Clean-In-Place (CIP) functionality, meeting the strict sanitisation requirements necessary for various food, pharmaceutical and nutraceutical certifications.
Whether you’re fortifying RTD coffee or tea with mushroom, Ashwagandha or Turmeric extracts, vitamins or peptides, don’t let traditional processing methods dilute the potential of your next functional beverage.
Partner with Flavourtech to ensure your RTD product retains the full potency of its bioactive ingredients and the authentic taste of a fresh brew.
[Author]
Tim Birks, European Sales Manager, Flavourtech
Download the Centritherm evaporator whitepaper or contact our global team to discover how Flavourtech’s pioneering technology can transform your RTD products.
- Functional coffee market analysis; Mordor Intelligence
- Innovative applications of medicinal mushrooms in functional foods and nutraceuticals: a focus on health-boosting beverages
- Ashwagandha (Withania somnifera) and Its effects on well-being—a review
