Research on product stability, health claims for catechins and L-theanines and developing the aroma of its teas will be priorities for Unilever's newly opened Centre of Excellence for Drinks in Colworth, Bedfordshire.
Paul Quinlan, the company's Vitality research and development director for beverages, said natural ways of avoiding sediment in the creation of cold tea ranges was one focus. "When you make tea hot, then cool it, you get a substance called 'tea cream'. We have solved this through intensive processing, but you destroy a lot of the tea goodies [the functional ingredients]. We are now looking at natural ingredients to maintain the integrity of tea."
He added that Unilever was researching weight loss claims for products containing catechins, such as many of its green teas, under the EU Nutrition & Health Claims Regulation. Catechins are believed to help reduce body fat as part of a healthy lifestyle.
Unilever is also investigating L-theanines' ability to promote mental relaxation and alertness.
On aroma, Phil Evans, director of the centre, said: "We want to capture the wonderful fresh tea aroma to give us a distinctive signature across our hot and cold teas. The technology may be tested in a year or so." Unilever's GoRyoku tea, which it sells in Asia and aims to introduce to the UK next year, will pilot the project.
The Colworth site employs 90 specialists. It includes a pilot plant, development kitchens, microbiological and sensory labs and a tea greenhouse.