Food Scientist for Hire

Coconut Water Formulation & Development

GROWING TREND OF COCONUT BEVERAGES 

Coconut water has become an increasingly popular beverage choice in recent years due to its health benefits, delicious flavor, and low-calorie content. This has led to an increase in demand for coconut water manufacturers and beverages containing coconut water. 

When you think of coconut water, it immediately brings you to that sunny destination where you’re sipping the water from a real coconut on the beach – are you imagining it right now? 

But did you know that many of coconut waters sold on the market are not even the real deal? Even though they have the high price tag of real tropical coconut water, it sometimes can just be water, sugar and coconut flavor. You have to read the ingredients list before you buy your coconut water and make sure it’s a reliable source you’re buying from! 

Coconut water can be a great source of hydration packed with electrolytes, making it a great post-workout drink. After an intense workout, a lot of the body’s essential minerals that keep you going are lost in sweat. Not only have you lost water, but during sweating you lose on minerals, and it is important to get back those electrolytes and hydrate. 

That’s where coconut water comes in. Did you know that coconut water isn’t actually so strong in coconut flavor and even tastes a little salty? That’s all those minerals you’re tasting baby!

COCONUT WATER DEVELOPMENT

Coconut beverage development typically begins with the selection of the best coconut varieties for the product. A coconut tree can produce about 75 coconuts in their whole life time. You can find coconut trees in the tropical countries, like Thailand, India, Costa Rica or Brazil. 

Different coconut varieties have different levels of sweetness, acidity, and electrolyte content, so the selection of the right variety is key to creating a product that meets consumer expectations.

Once the coconut variety is selected, the coconut water beverage must be formulated. Juices, natural colors or even a splash of alcohol can hype up your new beverage drink. 

In order to make traditional coconut water shelf-stable, it has to go through a high temperature treatment as the pH is usually higher than 4.6. This means that it needs a UHT process and aseptic filling to make a shelf-stable coconut water that lasts a while. That’s why you usually see coconut water in Tetra Pack packaging. There is a possibility to acidify the coconut water and use mild pasteurisation to make this shelf-stable. 

FOOD SCIENTIST FOR HIRE AND AND COCONUT BEVERAGE DEVELOPMENT

Do you want us to create your healthy electrolyte bomb for you? You can hire a food scientist so you can sit back, relax and just taste the samples we send you!

GET STARTED