Hot or Cold Beverages
THE FORMULATION CHALLENGE
When Sugar Is Reduced,
Texture Matters.
Sugar contributes more than sweetness to beverage systems. It can influence solids content, body and the overall sensory experience.
When sugar is reduced or replaced, some formulations may become thinner or lose desirable mouthfeel. Maintaining an appealing texture while meeting nutritional and commercial objectives is an important development challenge.
Olifructine™ Organic Agave Fructans offers a formulation approach worth evaluating where soluble fibre contribution, body and sensory balance are priorities.
OLIFRUCTINE™ / TECHNOLOGICAL VALUE
Four Formulation Advantages.
01 / SOLUBILITY
High Solubility
Agave fructans offer favourable dissolution characteristics in the comparative conditions presented in the technical brief.
02 / FIBRE
Dietary Fibre
A concentrated fibre ingredient for beverage developers exploring additional dietary fibre content.
03 / SENSORIAL
Better Mouthfeel
Explore body and mouthfeel development in beverage formulations where sugar reduction affects texture.
04 / REFORMULATION
Sugar Reduction
Investigate partial replacement strategies and synergy with suitable sweetening systems.
INGREDIENT PERFORMANCE
Solubility That Opens New Possibilities.
The official beverage brief presents a comparative solubility chart for agave fructans and chicory inulin at 20°C and 4°C.
The results illustrate an important technical consideration for beverage formulation, especially where dissolution and reconstitution are relevant.
Solubility must be assessed using the relevant ingredient grade, concentration, temperature and processing conditions.
SOLUBILITY / TECHNICAL INSIGHT
>2.3×
Higher solubility
Reported in the NutriAgaves Group brief as a comparative technical characteristic of agave fructans.
Comparative conditions, methodology and the ingredient grades tested should be reviewed before using this figure in performance guarantees or customer specifications.
APPLICATION FAMILIES
From Powdered Nutrition
to Ready-to-Drink Innovation.
01 / POWDERED BEVERAGES
Powdered Nutrition
Relevant applications include protein shakes, meal replacements and powdered nutritional products.
FORMULATION OBJECTIVES
Reconstitution
Body and mouthfeel
Dietary fibre enrichment
Solubility assessment
02 / READY-TO-DRINK
RTD & Functional Beverages
Relevant applications include dairy drinks, plant-based beverages, functional drinks and smoothies.
FORMULATION OBJECTIVES
Mouthfeel and viscosity
Sugar-reformulation strategies
Fibre contribution
Thermal process compatibility
TECHNICAL GUIDANCE / OFFICIAL BRIEF 2026
Suggested Formulation Ranges.
The following ranges are reproduced from NutriAgaves Group's beverage application brief. They represent formulation starting points and possible reformulation outcomes, not validated performance for every beverage.
| PRODUCT CATEGORY | FRUCTANS ADDITION | SUGAR / CARB REDUCTION | FAT REDUCTION |
|---|---|---|---|
| Powdered beverages Protein / meal replacement |
2–10% | Up to 30%* | — |
| RTD beverages Dairy / plant-based |
2–7% | 15–30%* | Up to 30% |
| Functional beverages Gut health / wellness concepts |
3–6% | Up to 100%** | — |
* Depending on the formulation strategy.
** When combined with high-intensity sweeteners.
Percentages and outcomes are proposed by the source brief. Actual sugar, carbohydrate or fat reductions depend on the complete recipe, ingredient replacement levels, processing and analytical validation. Fibre and nutrition claims also depend on the final product and destination market.
INGREDIENT TECHNOLOGY
A Closer Look at Olifructine™.
Olifructine™ Organic Agave Fructans is positioned in the official brief as a soluble dietary fibre ingredient for beverage formulation.
The technical document highlights neutral taste, the absence of a gritty sensory sensation, fibre concentration above 90% and potential synergy with sweetening systems.
These properties make it relevant to beverage developers exploring fibre enrichment and sensory quality alongside changes in sugar composition.
EXPLORE OLIFRUCTINE™ORGANIC AGAVE FRUCTANS
Soluble Fibre.
Formulation Versatility.
ADDITIONAL INGREDIENT OPTIONS
Beyond Fibre: Sweetening Options.
In addition to Olifructine™, the NutriAgaves Group portfolio includes complementary organic agave sweeteners for different beverage formulation requirements.
LIQUID SWEETENING
Dulsweet™
Organic agave syrup for sweetness development in compatible hot and cold beverage applications.
Dulsweet™ contains sugars. Its use does not automatically reduce the sugar content of a finished beverage.
DISCOVER DULSWEET™POWDERED SWEETENING
Sweet Agave Powder
An organic agave-based sweetener option for selected dry-mix beverages and powdered nutrition applications.
Ingredient grade, sweetness contribution, dissolution and finished-product performance should be validated.
DISCOVER SWEET AGAVE POWDERFROM INGREDIENT TO FINISHED PRODUCT
Designed Around Your Beverage System.
Every beverage matrix is different. Ingredient selection and dosage should be considered alongside processing, sensory and product stability requirements.
01
Solubility
Evaluate dissolution and dispersion under relevant serving and manufacturing conditions.
02
Sensory Balance
Review sweetness, flavour, consistency and mouthfeel across the product's shelf life.
03
Processing
Assess temperature exposure, pH, manufacturing process and storage stability.
04
Nutrition
Validate fibre content, sugar reduction targets and claims in the final formulation.
AGAVE FRUCTANS DISCOVERY CENTRE
From Beverage Concept
to Technical Development.
NutriAgaves Group's Agave Fructans Discovery Centre supports ingredient innovation and application-oriented research with a focus on organic agave fructans.
Our team welcomes technical enquiries on ingredient selection, fibre enrichment, formulation challenges and opportunities for product development collaboration.
CONTACT OUR TECHNICAL TEAMNUTRIAGAVES GROUP / BEVERAGE INNOVATION
Better Beverage Formulation
Begins with Better Ingredients.
Explore how NutriAgaves Group's organic agave ingredients can support your next beverage innovation project.
Technical information is intended for professional food and beverage formulation audiences. Suggested inclusion ranges, comparative ingredient characteristics and reformulation opportunities are based on NutriAgaves Group's Beverage Brief 2026 (EU). Actual performance, nutrition values, fibre declarations and sugar-reduction claims must be established for the specific ingredient grade and finished product under applicable regulations.