Ask the Expert! A Discussion with Sea Breeze Beverage Technologist John Mazur

Recently, we had the opportunity to sit down with Sea Breeze Beverage Technologist, John Mazur. This provided an outstanding opportunity to go “behind the scenes” of how some of our favorite beverages are crafted. The goal is to share some fascinating information that Sea Breeze customers might not know about beverage creation and to hopefully learn something new.

We hope you enjoy this article. If you have any additional questions for John, please feel free to contact us on our website.

Sea Breeze: What’s the most exciting beverage innovation you’ve worked on?

John Mazur: The most exciting beverage innovation I’ve worked on at Sea Breeze is the implementation of natural colors into our syrup formulations. Our industry has seen great success with FD&C colorants due to their potency, consistency, stability, and affordability. But as the world changes, so do consumer preferences.

Consumers today have never cared more about what goes into their bodies, choosing natural ingredients over those made artificially. Acknowledging this shift means changing the way we use colors in our concentrates. Working with natural colors is truly exciting because it gives us a chance to make our products better, more wholesome, and special.

My main objective is to leverage these natural color innovations to enhance our formulas. It’s thrilling and a true challenge to find the right source and color for our syrups. We are excited to show all of our customers!

Sea Breeze: How is the industry adapting to the demand for low- or no-sugar drinks?

John Mazur: It is quite evident that the demand for low and no-sugar drinks in America is insatiable. But the landscape is changing in a big way. For decades, diet drinks had been similarly formulated, using the same handful of artificial sweeteners without much criticism. But in recent times, people have become increasingly concerned about their perceived risks, opting for more natural alternatives. Americans are also slowly catching on to the negative impact a high-sugar diet has on their long-term health.

Rather than fight this realization, the beverage industry has responded by offering the public a wide array of low- or no-sugar drinks. Primarily, beverage companies have implemented the use of NATURAL non-nutritive sweeteners in drinks, such as erythritol, stevia extract, monk fruit, allulose, and sugar alcohols (erythritol, xylitol, sorbitol, etc.). These options are natural alternatives to artificial sweeteners, which are being replaced whenever possible.

Beverage companies are also realizing consumers’ preferences towards healthier drinks, even when sugar is added. Many consumers are open to sugar in their drinks, but in lower quantities and from simpler, less processed sources. Many mainstream teas, sodas, and even energy drinks are now formulated to feature less sugar and more natural ingredients. I believe that we will continue to see this trend grow in the next 10 years and ultimately become the standard.

Sea Breeze: What are some of the biggest challenges in beverage formulation that people don’t realize?

John Mazur: Beverage formulation presents numerous daily challenges that R&D team members must navigate. The primary challenge for me is ensuring the product we develop satisfies a myriad of requirements with an integrated approach.

Take flavor, for instance. The fantastic taste is the most important part when taking a sip of your favorite drink. Yet solely focusing on achieving the perfect flavor should not prevent the creation of the correct color, viscosity, mouthfeel, acidity, solubility, and sweetness.

Another challenge we face is the deliberate and technical consideration of food safety parameters and processes for each formulation. Our concentrates are undoubtedly made with the utmost concern for our customers’ safety and well-being. Each formula must be created within our processing constraints and in accordance with the regulations issued by the Food & Drug Administration. Lastly, we are constrained by time to formulate the perfect beverage concentrate.

Sea Breeze: What beverage trends do you think will dominate the next 5 years?

John Mazur: We are living in a world of trends. From dirty sodas and seasonal Starbucks concoctions to probiotic seltzers and cognitive-enhancing energy drinks, it’s hard to see what will stick in the long run. Seeing how consumers gravitate towards trendy moments in F&B culture is a fascinating study in itself!

A few trends will dominate the beverage industry over the next few years. The first is the continued rise of NON-ALCOHOLIC beverages hitting the shelves. It’s no secret that the younger millennials and most of Gen Z are consuming far less alcohol than the generations preceding them. Yet these people still have endless opportunities to go to places where drinking is normalized.

The second trend to dominate the industry will be companies reformulating beverages to be more natural. This means your favorite mainstream beverages are transitioning to natural flavors, colors, sweeteners, and preservatives. Health-conscious consumers demand transparency and real ingredients, which they will increasingly receive over time. All these trends mean that I get to work on some fantastic projects!

Sea Breeze: How do carbonation levels affect flavor perception and mouthfeel?

John Mazur: Carbonation is a secret weapon in beverage formulation. Carbonation results in the formation of carbonic acid. This acid further acidifies the liquid, which allows our tongues and brains to coordinate new sensations that are delicious and appealing. Primarily, carbonic acid enhances all the flavors in the formulation. This acid can make the formulation taste sharper and tangier than before. Carbonic acid also awakens our tongue’s sourness receptors, adding another flavor nuance and perception.

Sea Breeze: If you could create your dream beverage with no limitations, what would it be?

John Mazur: My fascination with beverages began about 15 years ago when I first tasted fermented soda. I first learned of this fascinating and complex beverage through my culinary hero and famous food explorer, Andrew Zimmern. In an interview, when asked about his go-to drink at the moment, he confidently mentioned a small French soda company that is doing wonders with fermented sodas. I had never heard of anything like this before. As a food explorer myself, I was interested in fermentation but was unaware of its versatility and limitlessness in the kitchen.

Fermentation became and will continue to be a culinary passion of mine. My dream would be to formulate a fermented soda using traditional fermentation techniques with the finest fruit flavors and herbs. This would be a soda that is just as healthy as it is fully flavorful. Adding wild yeast and bacteria to sugar, fresh blueberries, and mint would create a fizzy, refreshing concoction that would bring the house down. To make it to Sea Breeze would be a dream come true!