The sound of a bottle opening, the bubbles rising to the surface, and that first refreshing sip: these are experiences we have all enjoyed on more than one occasion. Although we often consume them without giving it much thought, the truth is that there is a wide variety of options available worldwide. Next, we will explore carbonated drinks and examples that you will surely recognise.
Additionally, we will explain how they are produced, which markets are the most significant, and the role they play in sectors such as hospitality and catering.
At Cosmos Aromática, we specialise in the design and manufacture of flavours, extracts, emulsions, and compounds for drinks and food, offering solutions tailored to the challenges of each sector.
What is a carbonated drink?
It is a drink that contains dissolved carbon dioxide (CO₂) in water or another liquid, which produces the characteristic bubbles and a sparkling texture on the palate. However, this phenomenon is not solely visual or sensory; it also affects the flavour. The presence of CO₂ adds a slight acidity that balances the sweetness of many formulations and enhances the added flavours.
The carbon dioxide remains in the drink thanks to the pressure of its container. Once the container is opened, the pressure decreases and the bubbles begin to escape. This effervescent effect has also been harnessed by the industry for decades to create iconic products.
What are its main characteristics?
- Vibrant and bubbly texture
- Refreshing sensation on the palate
- Mild acidity that balances flavours
These qualities explain why carbonated drinks have remained among consumers’ favourites across different continents and generations.
What are the most well-known carbonated drinks?
Carbonated drinks examples cover a wide range, from global soft drinks to emerging options with a health-focused approach.
International soft drinks
Coca-Cola and Pepsi are the major benchmarks in the sector. Both brands, along with options like Fanta or Sprite, are established across all continents. Beyond being renowned for their flavour, they are also recognised for their marketing strategies, which have turned these products into cultural icons. They are typically produced by CO₂ injection and combine secret formulas with flavours that have become part of the collective imagination.
Sparkling waters
This category includes names such as Perrier, San Pellegrino, and Vichy Catalán. These drinks appeal to consumers seeking hydration with a distinctive touch. Many originate from natural springs with unique mineral compositions, adding value to the experience and positioning them as premium alternatives to still water.
Carbonated energy drinks
Brands like Red Bull, Monster, and Burn rely on carbonation to provide a refreshing and dynamic profile, complemented by stimulants such as caffeine and taurine. Their consumption has become popular in sports, academic, and work environments, establishing them as a rapidly growing category.
Beers and ciders
Although part of a different segment, carbonation is crucial in both beer and cider. Beers such as Heineken or Estrella Galicia rely on natural fermentation to produce gas, which affects both the flavour and the characteristic foam. In the case of ciders, like Strongbow, carbonation emphasises the fresh and fruity profile.
Emerging options
The current market is seeing a rise in alternative products such as sparkling kombucha and hard seltzers. The latter, represented by brands like White Claw or Truly, combine carbonated water, natural flavours, and a low alcohol content. Their success is driven by the demand for healthier and lighter options, catering to consumers who prioritise wellbeing without giving up enjoyment.
How is a carbonated drink produced?
Carbonation is achieved through two main methods, each with distinct characteristics and applications:
- CO₂ injection: in this process, gas is introduced under pressure into the liquid, allowing it to remain dissolved until the container is opened. This is the most commonly used method for soft drinks, sparkling waters, and energy drinks due to its efficiency and control.
- Natural fermentation: in this case, the action of microorganisms converts sugars into alcohol and carbon dioxide. This is the traditional process for beers, ciders, and kombuchas. The result is a softer and more variable carbonation, which adds sensory complexity.
Both methods require precise technical development. Factors such as temperature, liquid composition, and container pressure determine the stability of the gas. This is where the design of flavours and emulsions becomes important, as they can integrate with the carbonation to enhance the organoleptic profile of each drink.
Which markets consume the most carbonated drinks today?
The consumption of carbonated drinks is global, although patterns vary by region. The United States remains one of the strongest markets for soft drinks, with a long-standing tradition. However, a decline in sugary product consumption has led to the rise of light and sugar-free versions.
In the European Union, the market has diversified towards more premium and health-conscious products. Germany, France, and Spain are examples of countries where sparkling waters and low-calorie alternatives are gaining ground.
In Spain, carbonated drinks and the examples mentioned earlier have a strong presence in everyday consumption. According to Statista, in 2024, the consumption of soft and fizzy drinks was clearly led by cola drinks, with over 736 million litres—far above categories such as orange soft drinks (148.7 million litres), fizzy drinks (140.7 million litres), and lemon soft drinks (133.9 million litres). This confirms that carbonated drinks, in their various forms, continue to play a central role in consumer habits.
What impact do carbonated drinks have on hospitality and catering?
In the hospitality sector, these drinks represent a cornerstone of the beverage offering. Their popularity ensures consistent turnover and stable profit margins. Additionally, they serve a versatile function: they can be served on their own or as a base in cocktails and mixed drinks.
Mixers such as tonic, soda, or ginger ale have become essential in the preparation of premium cocktails. The rise of the gin and tonic culture in Spain is a clear example of how carbonated drinks have positioned themselves as a key element in high-level gastronomic experiences.
Furthermore, innovation in flavours and formulations allows bars and restaurants to offer exclusive options, tailored to customer preferences and consumption trends such as natural ingredients, low-calorie options, or eco-friendly choices.
Which packaging formats are most commonly used for selling carbonated drinks?
The container is more than just a vessel: it determines gas retention, quality perception, and consumer convenience. When looking at carbonated drinks and examples of the most common formats, we find:
- Glass bottles: often associated with a more premium consumption experience. They preserve carbonation better and are commonly used in hospitality, where presentation plays a key role.
- PET bottles: their lightness and durability make them the most widespread format in supermarkets. They are available in various sizes, from single servings to large shareable volumes.
- Aluminium cans: practical and 100% recyclable, they ensure good gas retention. They are very popular for soft drinks, energy drinks, and hard seltzers, and are convenient for immediate consumption.
In recent years, sustainability has also driven changes in packaging, with advances in recycled materials and lighter formats that reduce environmental impact.
The effervescent future of drinks
Carbonated drinks and the examples we have mentioned have established themselves as a highly relevant category in the beverage sector, ranging from global classics like Coca-Cola to innovative offerings such as kombuchas and hard seltzers. Their versatility and appeal to a variety of consumer profiles ensure that this market continues to expand.
For those looking to stand out in this industry, innovation is key. At Cosmos Aromática, we go a step further: we put our expertise at the service of brands and producers for the development of flavours, extracts, emulsions, and compounds for drinks and foods, enabling differentiation, responding to trends, and reaching new audiences.
Would you like to discover how to take your products to the next level? Contact us so we can help you transform your ideas into unique drinks that make a difference.