Hard Seltzers are made similar to beer by fermenting cane sugar rather than malted barley. The alcohol content of the hard seltzer ranges from 4.5-5.0% alcohol by volume (ABV). The product also contains 90-110 calories per 12 ounce can. The alcohol accounts for most of the calories, however, the product can contain zero to two grams of sugar. These products are available in many flavors, and will continue to flourish in the current beverage marketplace as a low-calorie/carb option. The flavoring used in hard seltzers can come from a variety of things, but a major source is from hydro-alcoholic extracts. In this blog, we will discuss how citrus oils are converted into crystal clear, shelf-stable, and delicious extracts for use in hard seltzers and other beverages.
Ask the Expert – Hydro-Alcoholic Extracts
Peter Wasko joined Trilogy in 2017 with over 40 years of experience in the flavor industry and as one of the over 400 Certified Flavor Chemists in the world. Peter is one of Trilogy’s Senior Flavor Chemist’s and specializes in beverage flavor creation and duplication. Peter is an active member in the industry. He has been involved in patents for texturally Modified beverages and masking bitterness, soy and saltiness. He has also have been published in several food publications. Peter is an active member of IFT, Institute of Food Technologist, ISBT, International Society of Beverage Technologists, of the Society of Flavor Chemists as well as a member of NAFFS, National Association of Food Flavor Systems where he served as past president. The ever changing nature and variety is what he admires about the beverage sector. Peter Wasko was born in Jersey City NJ where he attended Jersey City State College, currently known as New Jersey City State University, and obtained a Bachelor’s of Science Degree in Physics and a minor in Chemistry. After graduating he began his career in the food industry. Peter has held various titles from technical director to senior beverage technologist to Vice President of Research and Development on both the East and West Coast. His expertise has been in all beverage product development and plant processing areas including nutraceutral, functional, dairy, still, juice containing, carbonated, alcoholic, non-dairy and powdered beverages. In addition to his beverage work, Peter has developed flavors for salad dressings, popcorn, cheese and other dairy products.