What if one drink could take your taste buds through three different flavour notes?

At NIFTEM, we came across Tamras™, an early-stage beverage from Rusicaa Foods, made with Mahua, Amla, and Tamarind. Rather than a static profile, it moves through three stages across sips: floral notes, sharp freshness, then Tamarind’s lingering tang.

Honestly, we’re split on this one internally. The formulation isn’t public, so we dug into ingredient profiles, literature on similar release systems, and even ran a tasting.

Half of us are convinced of its ingredient-matrix control: differential solubility, with some natural binding from the base ingredients doing the staged release.

The other half say it’s perceptual. Everything releases at once, but Mahua’s aromatics, Amla’s acid, and Tamarind’s polyphenols each interact with receptors on different timescales.

The brand claims its ingredients are locally sourced and nutrient-dense: energy, calcium, vitamin C, iron, and antioxidants. Production by-products go into cookies and candies under the same brand. Nothing wasted.

All that aside, we still don’t know whether the staging is chemistry or perception.

If you’ve worked on sequential release systems and can see a third explanation we couldn’t, we’d love a tiebreaker.

Send us your response here 🙂

P.S. a few pictures of the emerging product in its early production line: