Infusion is an extraction process in which plant-based raw materials such as tea, herbs, spices, flowers, fruits, roots or other botanicals are brought into contact with a liquid for a defined period of time.
Through cold or hot infusion, water-soluble aromatic compounds, flavours, colours and other soluble components are extracted from the raw material.
In the production of No- and Low-Alcohol Beverages, infusion makes it possible to create complex, natural flavour profiles without necessarily using alcohol as an extraction medium.
