Fentimans launches new 'smooth' drinks

Philip Ashurst, independent consultant chemist at Fentimans, has been instrumental in developing the new flavours. He said: "The brief for both the new drinks was to create a smoother flavour from organic ingredients. Sourcing all the flavours from registered organic producers was quite a challenge.

"When we create a new flavour, our experience means we usually get the dart on the board first time. But actually hitting the bullseye can take quite a lot of taste-testing. We are just putting the finishing touches to the flavours now and they will go to production at the end of the month."

It was a welcome return to the Northumberland labs for Philip, who has been a part of Fentimans' team for 25 years. He helped managing director and master brewer, Eldon Robson, develop the original Ginger Beer, the company's first-ever product. "In 1985, Eldon came to me in my laboratory with an original recipe in imperial units passed down from his great-grandfather Thomas Fentiman," he said. "We developed it to the modern traditional Ginger Beer which was launched in 1988. It is essentially the same 100-year-old recipe."

Philip still has a soft spot for the original Tradition Ginger Beer, which was key to Fentimans' re-birth as one of the North's most successful companies. But he says the new beer is a great alternative for drinkers who prefer a cooler taste.

And the Smooth Lemonade, made with ginger and herbal extracts, has its citrus tang smoothed out by a drop of organic apple and pear juices alongside the organic lemon juice.

Both are made using a traditional botanical brewing and fermentation process.

Philip said the brewing process was the toughest challenge for a chemist. "The yeast's purity is critical," he said. "If it gets contaminated with wild yeasts it changes the flavour completely."

Last year, some Fentimans drinks were banned in the US as they contain a small trace of alcohol - leading officials to brand them as booze.

Philip added: "The new drinks still contain a small amount of alcohol, as it's a natural and unavoidable part of the brewing process. Many foods and drinks, like fruit juice, contain similar levels. We didn't try to change our processes."

The drinks are the first organic recipes Fentimans have produced, but Eldon Robson said they represented a broadening of the range rather than a new direction for the firm. "We were able to source all organic ingredients for these two new flavours," he said.

"I am enthusiastic about Fentimans moving into this market, as I know that the Organic Trade Board plans to grow the market by 50% in the next five years, but botanical brewing remains at the heart of what we do."