Non-alcoholic beverages with plant additives as a case of product innovation – A Systematic Review of scientific articles

Abstract

Purpose of the study: The study compared selected non-alcoholic beverages with plant additives developed by various researchers and determined the innovative potential of these beverages. Methodology: The beverages described in 22 scientific articles in both English and Polish were analyzed. Scientific articles were searched using the Google search engine, Google Schoolar , a multi- search engine based on the e-resources of the University Library, and the official websites of selected journals. The phrases 'herbal beverages' 'novel plant beverages' and related in English and Polish were used in the search. Main findings: The paper showed that the addition of plant material to the drink can determine the innovative character by changing the physicochemical characteristics, changing the organoleptic characteristics, storage ability, but most of all giving it a health-promoting and functional character. Application of this study: It has been shown that scientific articles, as an external source of knowledge, may provide some inspiration to create an innovative drink, however, in most cases, the desire to introduce such a product to the market will require more research on the use of a specific plant raw material. Originality of this study: New innovative beverages with plant additives are described in many scientific articles, but there are no papers that would constitute a collective discussion about their innovativeness.