As the low- and no-alcohol boom forces beverage makers to rethink everything from flavor architecture to shelf-life stability, the opportunity is massive—and accelerating.
Against this backdrop, few are closer to the action than Paul Villis, global alcohol innovation director, Kerry Group. In this Q&A, Villis, taking cues from Kerry's Global Taste Charts, breaks down how florals, exotic citrus and unexpected ingredients are redefining future flavors, why bitterness is making a strategic comeback, and how next-gen modulation and layering techniques are helping 0.0 products deliver on the complexity consumers now expect.
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As the low- and no-alcohol boom forces beverage makers to rethink everything from flavor architecture to shelf-life stability, the opportunity is massive—and accelerating.
Against this backdrop, few are closer to the action than Paul Villis, global alcohol innovation director, Kerry Group. In this Q&A, Villis, taking cues from Kerry's Global Taste Charts, breaks down how florals, exotic citrus and unexpected ingredients are redefining future flavors, why bitterness is making a strategic comeback, and how next-gen modulation and layering techniques are helping 0.0 products deliver on the complexity consumers now expect.
"Hibiscus delivers both flavor and functional cues. Its natural tartness, color and botanical associations make it ideal for alcohol alternatives seeking depth without heaviness," says Villis.fahrwasser at Adobe Stock
Why profiles like orange blossom, hibiscus, and finger lime are gaining traction in functional and non-alcoholic beverages?
Villis: Florals, exotics, and citrus-botanical hybrids are becoming increasingly prominent in low- and no-alcohol beverages because they help fill the “experience gap” left when ethanol is removed. These profiles deliver aroma lift, complexity, and multi-layered refreshment, qualities consumers typically associate with premium adult beverages.
- Orange blossom and other floral notes offer light, perfumed top notes that help restore aromatic complexity that is missing in low- and no-alcohol products. In 2026, orange blossom emerged as a Top 5 “Next” flavor in the Taste Charts across APAC, the U.S., and Mexico, offering a fresh, label-friendly twist on traditional orange profiles.
- Hibiscus delivers both flavor and functional cues. Its natural tartness, color and botanical associations make it ideal for alcohol alternatives seeking depth without heaviness ... [H]ibiscus is now crossing into low- and no-alcohol and refreshing beverage categories–particularly in the Americas.
- Finger lime and other emerging citrus varieties add sharp, textural acidity and a modern twist on familiar citrus cues, making them especially effective in creating refreshing, sessionable profiles ... We’re also seeing increased traction for profiles such as Calamansi, Blood Orange & Yuzu within the alcohol & alcohol-Inspired category across the Americas.
- We are also experimenting with flavor profiles that are unexpected, yet exciting in the alcohol category to build additional complexity and interest. For example, turmeric saw more than 200% NPD growth in alcohol in Europe in 2025, and ube experienced similar growth in the U.S. market.
Together, these flavors align with broader macro trends—including well-being, premiumization and global exploration—enabling developers to create beverages that feel crafted and complex even at low or zero alcohol.
"[T]urmeric saw more than 200% NPD growth in alcohol in Europe in 2025, and ube experienced similar growth in the U.S. market," says Villis.Anne DEL SOCORRO at Adobe Stock
Why isn't all bitterness is bad, especially in the world of no-alcohol cocktails?
Villis: Understanding how to effectively leverage bitters is a critical differentiator in creating authentic 0.0% alcohol beverage experiences. Although consumers may perceive sweetness, aroma or top notes first, bitterness plays a foundational role in shaping beverage structure. In traditional alcoholic spirits, bitters help cut through richness and sweetness, providing the depth, complexity and lingering finish that define a balanced drink.
In 0.0% the absence of ethanol often amplifies sweetness, suppresses complexity and exposes off‑notes, making bitters even more essential. They function not only as flavor contributors but as modulators that restore the multi-layered sensory architecture typically delivered by ethanol ... A classic example is an old fashioned, where Angostura bitters introduce aromatic spice, depth and controlled bitterness to balance both the sweetness and strength of the whiskey. In 0.0%, recreating this balance relies on the strategic use of key bitter components, supported by taste-led technologies to deliver an experience that mirrors the authentic complexity of the original.
"In 0.0%, the absence of ethanol often amplifies sweetness, suppresses complexity and exposes off‑notes, making bitters even more essential," says Villis. "They function not only as flavor contributors but as modulators that restore the multi-layered sensory architecture typically delivered by ethanol ... A classic example is an old fashioned, where Angostura bitters introduce aromatic spice, depth and controlled bitterness to balance both the sweetness and strength of the whiskey."Olga at Adobe Stock
How can flavorists use modulation strategies to balance taste profiles while supporting clean-label and sugar-reduction goals?
Villis: Modulation is playing an increasingly important role in the alcohol category, particularly in low- and no-alcohol ... Delivering authentic taste in low- and no-alcohol products has been a persistent challenge for the industry, and consumers are often still dissatisfied with the taste quality of many offerings. This is because reducing alcohol introduces several sensory changes that impact the perceived quality of the beverage:
- The product loses its mouthfeel and body, making it feel thinner. This immediately signals to the consumer that the product lacks the quality/authenticity of its alcoholic equivalent.
- The burn or heat sensation associated with spirits or higher-ABV beer products is reduced. This sensation contributes to consumer satisfaction—it is an expectation—and without it, the beverage can feel more like a lower-quality soft-drink.
- The product loses complexity and balance between sweetness and bitterness, a delicate experience that delivers an evolving taste profile as the beverage is enjoyed. When the alcohol component is reduced or removed, the taste can feel quite one-dimensional and flat.
- Additionally, undesirable bitterness or off-notes may emerge—flavors not typical of consumer-preferred alcoholic beverages.
Flavorists play a critical and challenging role in addressing these issues holistically through modulation. It takes a great deal of experience and innovation to develop products that meet the growing expectations for low- and no-alcohol beverages.
"[R]educing alcohol introduces several sensory changes that impact the perceived quality of the beverage," says Villis. "The burn or heat sensation associated with spirits or higher-ABV beer products is reduced. This sensation contributes to consumer satisfaction—it is an expectation—and without it, the beverage can feel more like a lower-quality soft-drink."Svitlana at Adobe Stock
What strategies are flavor chemists and product development teams leveraging for creating complex flavor layers that maintain integrity throughout a beverage’s shelf life?
Villis: Layering flavors is a fine art—one that our flavorists and applications teams spend a lot of time exploring and experimenting on to inspire beverage brand owners with the next generation of flavor pairings. On one side, we leverage our Taste Charts tools to pair flavors that we know will resonate in the market, based on consumer sentiment and NPD success. We pair mainstream favourites with emerging, trendy flavors to bring an exciting twist that appeals to consumers' motivations for both adventure and comfort.
This is even more important in the alcohol and low- and no-alcohol categories, where consumers expect a high level of premiumisation, an elevated experience, and flavor complexity. We need to push the boundaries of what flavor layering and pairing can achieve.
However, there is also a science to successful flavor pairing. We have recently completed extensive AI-powered research on the science behind pairing flavors with citrus. Our global innovation team has studied the aroma chemical composition of popular citrus flavors to scientifically match them with mainstream, innovative and experimental profiles. This science-led approach is accelerating beverage flavor innovation by enabling product developers to achieve successful pairings at a faster pace. This work has inspired thought-provoking concepts such as pickled pink lemonade, ruby grapefruit and rosemary soda, and Sorento lemon and bay leaf seltzer.
Flavor stability is critical in citrus profiles. Citrus flavors are notoriously unstable when exposed to heat, light, oxygen and acidic beverage conditions. Lemon and lime flavors, in particular, experience rapid deterioration within weeks of beverage manufacture. As a result, musty, bitter, and soapy off-notes may emerge while the overall characterizing flavor declines. Brands are increasingly concerned about the poor consumer experience this may create, potentially impacting their reputation.
"Citrus flavors are notoriously unstable when exposed to heat, light, oxygen and acidic beverage conditions," says Villis. "Lemon and lime flavors, in particular, experience rapid deterioration within weeks of beverage manufacture."Natalia at Adobe Stock
In a recent 12-month citrus stability study conducted in a hard seltzer application (one of the most challenging beverage environments) we evaluated how a range of natural lemon and lime flavors perform under real-world ambient conditions. Creating flavors that stand the test of time and remain stable throughout a product’s shelf life requires expert citrus flavor creation, high quality raw material sourcing, and high performance extraction to expertly capture the most stable flavor components. Kerry NextGen Citrus is a range of world-class, natural, from-the-named-fruit extracts designed and proven to deliver flavor stability for up to 12 months.
Importantly, the study demonstrated that the majority of flavors maintained their fresh sensory profile with limited or no oxidation over time, reinforcing that high-performance stability is achievable in even the most demanding applications. We have validated this performance in a real-time ambient sensory study in 2024, designed to replicate how a product ages naturally on the supermarket shelf.
We incorporate these extracts in our flavors to deliver market-leading stability performance at an efficient cost-in-use for beverage applications. Crucially, our findings also show that improved stability does not need to come at a higher cost, enabling brands to enhance quality without compromising commercial viability. Stable citrus flavors are particularly important in the alcohol category, where products are expected to maintain their taste integrity while stored at home.
"We have recently completed extensive AI-powered research on the science behind pairing flavors with citrus," says Villis. "Our global innovation team has studied the aroma chemical composition of popular citrus flavors to scientifically match them with mainstream, innovative and experimental profiles."Levon at Adobe Stock
The Low-/No-Alcohol Flavor Development Playbook
Aroma is the new ethanol
With alcohol removed, top-note architecture carries the experience. Florals (orange blossom), botanicals, and exotic citrus (finger lime, yuzu) are doing the heavy lifting—delivering lift, diffusion and perceived sophistication that ethanol once provided. Prioritize volatile, high-impact aromatics to rebuild “premium” cues.
Bitterness = structure
Bitterness is reemerging as a functional backbone, not a liability. In 0.0 formats, it:
- Counters sweetness creep
- Restores balance
- Extends finish and drinkability
Smart use of bitter systems (botanical extracts, terpene fractions, classic bitters profiles) is now a core formulation lever.
Modulation is mission-critical
Removing alcohol creates a cascade of sensory gaps: thin body, muted heat, flattened flavor, exposed off-notes. Winning formulations rely on multi-dimensional modulation systems to:
- Rebuild mouthfeel (viscosity + coating)
- Reintroduce heat or trigeminal cues
- Mask off-notes and rebalance sweetness/bitterness
This is now one of the highest-skill areas in flavor design.
Layering means balancing familiarity and discovery
Successful profiles blend known anchors and novel twists:
- Familiar: citrus, cola, classic cocktail cues
- Emerging: hibiscus, turmeric, ube, rosemary
AI-assisted pairing and chemical mapping (e.g., citrus aroma composition) are accelerating this. The goal: controlled novelty—adventurous but still commercially safe.
Stability is a competitive advantage (especially for citrus)
Citrus remains a cornerstone, but also a formulation risk:
- Rapid degradation (heat, light, oxygen, acid)
- Off-notes (musty, soapy, bitter) within weeks
Advanced extraction, raw material selection and system design are now essential to achieve 12-month shelf-life integrity—without blowing cost targets.
