On International Women’s Day every year, the voices and stories of women across the world are celebrated, as we address the issues that cause gender inequality and diversity. But despite these issues remaining, such voices and stories take a backseat once the day is done.
We think it’s worth doing the opposite and actively challenging the issues that create these gaps in our industry, which is why we launched our weekly Wednesday Women series, where we profile the stories of the inspiring women in this great and wide industry.
Today we speak with Yvette Symon, the mastermind behind non-alcoholic functional beverage brand Cute Drinks, which came to market earlier this year with the launch of Pretty Hot Margarita – an ingestible beauty drink.
Packed with collagen peptides, oral hyaluronic acid, antioxidants and vitamins, Pretty Hot Margarita was designed to enhance radiant skin and overall wellness. Symon says she created the beverage as a beauty elixir she could sip on, allowing her to cut back on wine while enjoying functional benefits.
Explaining the research and development process involved with incorporating ingredients like these into a drink, Symon told The Shout: “A lot of the research was in talking to producers and suppliers and getting an understanding of their product, the use and the efficacy. I wanted to use ingredients that were here in Australia as well, I like to be able to visit them.
“I had other similar products as a reference or guide but mostly I had to adhere to the Food Standards Australian New Zealand (FSANZ) code and guidelines, so my Margarita was made to those and what ingredients I could use.
“We use a great collagen that other Australian companies use, grape seed extract from Adelaide grapes and oral hyaluronic acid which studies have found to be great for joint health plus in the dermis. Aside from that I wanted this Margarita to be real ingredients, so we have cold pressed juice, red capsicum puree and peppercorns I grind up the night before. Hyaluronic acid and collagen peptides are proven to work in synergy with each other in the body,” Symon explained.
Flavour and function
Symon was formerly a food scientist and ex-brewer for Philter and Wayward/Batch Brewing. Her experience across alcoholic and non-alcoholic product development has been fundamental in her development of Cute Drinks, and her ambition to incorporate scientifically backed ingredients into the product.
“From the lab testing/quality side and finished product to NPD, I’ve been lucky enough to work in each area of product development. While working at Wayward, I was given the opportunity to create a few products and run the NPD there. I learnt so much working under Shaun [Blissett], he really is an excellent brewer/beverage maker.”
It was Symon’s exposure to so many areas of product development that shaped not just the functional side of the product, but finer details like the flavour she chose to lead with.
“I was trying to make a raspberry Cosmo, but I was making it too complicated, so I switched to a Margarita. Margaritas are forever in style! The notes I wanted to hit were citrus, warmth, spice and sour. I had a Margarita at Earl’s Juke Joint that had capsicum and I loved it. I wanted to recreate a tasty Margarita, not try to replicate the flavour of tequila,” says Symon.
Bringing new energy to the non-alcoholic category
Looking ahead, Symon sees significant opportunity in the non-alcoholic and functional beverage space as more consumers seek mindful choices without compromising on flavour or experience. She sees this movement reshaping the way people drink, and she is excited about being part of this wave.
“I’m excited about how we can make [the non-alcoholic market] healthier and how we can incorporate it into daily rituals and habits. There is a lack of options so I’m here to help. It really is a fun time in pushing boundaries.
“I really want us to be the innovator in the wellness non-alcoholic space. Think more tailored functionals, fun drinking habits, and maybe an extension to the drink, make it a whole experience,” she concluded.