Flavoured infused water: Nutritional value, health benefits, and consumer trends in functional beverages

Abstract

Flavoured infused water has rapidly emerged as a popular functional beverage category that combines hydration with health benefits, sensory appeal, and clean-label convenience. This review explores the comprehensive development, nutritional composition, health impacts, consumer preferences, and sensory optimization of flavoured water formulations. Incorporating fruits, herbs, and spices into water not only enhances taste but also delivers essential minerals, antioxidants, vitamins, and in some cases, probiotics—supporting hydration, immune function, digestive health, and metabolic regulation. Studies have demonstrated improved hydration efficiency, antioxidant activity, and therapeutic potential, such as in gout management using pineapple-infused water. Consumer preferences are largely shaped by flavour, aroma, nutritional claims, and health consciousness, particularly among children and young adults. Sensory attributes such as infusion duration, ingredient synergy, and use of peels significantly influence both nutritional value and acceptance. The global market is witnessing rapid growth, driven by demand for natural, low-calorie, functional beverages, with a promising future in personalized and therapeutic hydration. This review highlights current trends, formulation strategies, and research-backed benefits, underscoring flavoured infused water’s role in the evolving functional beverage landscape.