The different processing effects and regulatory relevance of active ingredients in different caffeinated beverages

Caffeinated beverages can vary in the level of stimulation that they provide, due to differences in caffeine levels as well as the presence or absence of certain compounds. This article explores the science of these compounds and their effects, as well as how genetics plays a role in the individual responses. We also identify some of the key regulatory issues that food businesses need to be aware of when using caffeine or other stimulants in their formulations.