I declared myself a biochemistry/chemistry major in 2003 – right at the beginning of the Energy Drink Boom. Fascinated by these drinks and all the fears surrounding their use, I’ve applied my education (and basically all my free time) toward understanding the science behind energy drinks and their ingredients. In 2003, energy drinks contained synthetic caffeine as well as caffeine extracts from guarana and yerba mate. While synthetic caffeine was often criticized for being synthetic, guarana and yerba mate were often criticized for being “dangerous stimulants”. Then along came green coffee bean extract and coffeeberry/coffee fruit. As a caffeine consumer, you may be wondering, what is it about green coffee beans and coffeeberry that make it special? I encourage you to geek out with me over these game-changing energy drink ingredients.
Bai Antioxidant Infusion is one of those “energy drinks in disguise” I love reviewing because it breaks the norm AND withstands a food scientist’s ingredient scrutiny. Bai Antioxidant Infusion (HENCEFORTH ‘B.A.I.’) is an “energy drink in disguise’ with only 35 mg caffeine, and a novel blend of white tea, polyphenols, and coffeefruit extract. Coffeefruit is not an ingredient many people have heard of, but its story of discovery is a shining example to those concerned about food waste. After reviewing the food science of B.A.I.’s most interesting ingredients, we’ll compare the “healthiness” of this product to other tea-based beverages and similar energy drinks.