Functional Beverages Systems Built for Real-World Production.

Functional claims do not matter if actives settle, flavors clash, or the drink loses stability. Batory helps make the whole system work.

Batory helps customers formulate functional beverages that balance active delivery with taste, mouthfeel, suspension, sweetness, and shelf stability. That means building products that are commercially viable, scalable, and strong enough to support the promise on pack.

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less variation in active delivery per serving using Batory ingredient systems

Active Distribution per Serving

Start with your challenge:

From ingredients
to outcomes

Ingredients that perform in real-world production.

Browse the ingredients for your formulation.

Nutraceutical

Our nutraceutical portfolio offers a variety of ingredients that support functional food and beverage applications. These ingredients are selected for their purity, stability, and efficacy in supporting wellness-focused product claims. Our team is here to help find the right ingredient to fit into your better-for-you applications.

Caffeine

Caffeine is a central nervous system (CNS) stimulant of the methylxanthine class widely used in energy drinks.

Natural Caffeine

Natural caffeine, sourced from plants like green coffee or guarana, offers a clean energy boost for beverages and functional products.

Tea Derivatives

Tea derivatives provide natural sources of antioxidants, polyphenols, and caffeine, ideal for use in supplements, drinks, and wellness blends.

Acidulants

Acidulants play a critical role in flavor enhancement, pH control, and preservation. Batory Foods offers a broad portfolio of commonly used and specialty acidulants including citric, malic, fumaric, and lactic acids. Whether you are developing beverages, confections, or sauces, our acidulants can support your formulation goals with consistent quality and dependable supply.

Hydrocolloids

Hydrocolloids are critical for food structure and stability. In addition to their primary purpose of thickening or gelling, hydrocolloids can exhibit secondary functions such as emulsifying, whipping, suspending and encapsulating. These ingredients contribute to viscosity, mouthfeel, and moisture retention in bakery, dairy, sauces, and more.

Ace K

Ace K is a non-caloric, artificial, high-intensity sweetener that is 200 times sweeter than sucrose.

Aspartame

Aspartame is a non-caloric, artificial, high-intensity sweetener that is about 200 times sweeter than sucrose.

Sucralose

Sucralose is a non-caloric, artificial, high-intensity sweetener about 600 times sweeter than sucrose.

Stevia

Stevia leaf extract is a plant-based, natural, high-intensity sweetener derived from the leaves of the stevia plant and is about 200 times sweeter than sucrose.

Monk Fruit

Monk fruit extract is a natural, plant-based, non-nutritive, high-intensity sweetener that is 100-250 times sweeter than sucrose.

Allulose

Allulose is a rare sugar that tastes similar to white sugar. Allulose is excluded from total sugar or added sugar grams on food and beverage labels.

Erythritol

Erythritol is a sugar alcohol used as a type of low calorie sweetener giving good mouthfeel and texture.

Calcium

Calcium phosphates are commonly used to enrich foods with calcium, aid in leavening, and improve texture in baked goods and dairy.

Magnesium

Magnesium phosphate supports nutritional fortification and functions as a firming agent in processed foods and beverages.

Potassium

Potassium phosphate serves as a pH buffer, emulsifier, and nutrient source, often used in beverages, dairy, and nutritional products.

Sodium

Sodium phosphate enhances moisture retention, improves texture, and helps regulate pH in meats, cheeses, and other processed foods.

Soluble Fiber

In addition to dietary fiber fortification, soluble fiber can also be used as a bulking agent in sugar reduction applications, taste enhancer and mouthfeel modifier.

Insoluble Fiber

Insoluble fiber is used primarily to add dietary fiber content to the end product. This type of fiber helps promote a healthy bowel and regularity.

Real Questions
Real Answers

Clear guidance on sourcing, scalability, and documentation for your application.

How do you manage sourcing risk when the formula includes botanicals, caffeine, vitamins, or fibers?

Assay variation matters as much as availability because label claims depend on delivered potency at end of shelf life. Secondary sources should be screened for solubility, flavor impact, and regulatory fit before they are needed. Batory's multi-source sourcing network keeps these inputs on spec and on time so you can keep your schedule intact.

What scale-up variables are most likely to break a functional beverage?

Heat exposure, pH, active addition point, and suspension stability need to be validated on the plant process. Many systems look fine fresh but throw sediment, haze, or potency loss after real storage. Batory's process experts can help tighten the process around mixing, thermal treatment, and fill conditions so the formula holds up at scale.

What documentation is usually required for customer approval?

Teams commonly ask for specifications, COAs, assay methods, and compliance statements tied to each active. When structure or nutrient claims are planned, they also want stability support that matches the labeled serving. Batory keeps audit folders organized and ready, with specs, micro logs, and allergen declarations, so your compliance stays tight.

Let's take your next formulation further

Connect with our ingredient experts to discuss your project, get a quote or explore technical support. We’re here to help you find the right system for your next innovation.

Formulation Support

Application Ingredient Support

Documentation

Request a Quote

Functional Beverages Systems Built for Real-World Production.

From ingredients
to outcomes

Ingredients that perform in real-world production.

Real Questions
Real Answers

Clear guidance on sourcing, scalability, and documentation for your application.

How do you manage sourcing risk when the formula includes botanicals, caffeine, vitamins, or fibers?

What scale-up variables are most likely to break a functional beverage?

What documentation is usually required for customer approval?

Let's take your next formulation further

Select your Quality & Safety documents

Select your Regulatory & Compliance certificates

Select your Product Information & Specifications

Select your Analytical & Testing documents

Select your Safety Data & Risk documents

Tell us what other document you need

Formulation Support

Application Ingredient Support

Documentation

Request a Quote

Functional Beverages Systems Built for Real-World Production.

From ingredientsto outcomes

Ingredients that perform in real-world production.

Real Questions Real Answers

Clear guidance on sourcing, scalability, and documentation for your application.

How do you manage sourcing risk when the formula includes botanicals, caffeine, vitamins, or fibers?

What scale-up variables are most likely to break a functional beverage?

What documentation is usually required for customer approval?

Let's take your next formulation further

Select your Quality & Safety documents

Select your Regulatory & Compliance certificates

Select your Product Information & Specifications

Select your Analytical & Testing documents

Select your Safety Data & Risk documents

Tell us what other document you need

From ingredients
to outcomes

Real Questions
Real Answers