SPONTANEOUS CHANGES IN NON ALCOHOLIC BEVERAGES

SYNOPSIS

UNIT 1: INTRODUCTION TO NON ALCOHOLIC BEVERAGES

 BEVERAGES & ITS EVALUATION

 HISTORY OF BEVRAGES.
 BEVRAGES AND ITS CLASSIFICATION
 STIMULATING BEVERAGES-TEA & COFFEE
 NOURSHING & REFRESHING BEVERAGES

UNIT 2 : PRODUCTION & QUALITY CONTROL OF NON ALCOHOLIC BEVERAGES

 PRODUCTION OF FUNCTIONAL NON ALCOHOLIC DRINK BASED ON CEREALS

 QUALITY &PRODUCTION CONTROL TEST FOR NON ALCOHOLIC BEVERAGES
 MANUFACTURING & DISTRIBUTERS
 CURRENT TRENDS IN BEVERAGES

UNIT 3: PRESERVATION &NUTRITION VALUE OF NON ALCOHOLIC BEVERAGES

 HEALTH & NUTRITION VALUE OF NON ALCOHOLIC BEVERAGES

 TYPES OF SYRUPS & PRODUCTION PROCESS
 EMERGING PRESERVATION METHOD FOR BEVERAGES
 SALES & MARKETING OF NON ALCOHOLIC BEVARAEGES
 JUICE STABILIZATION AND PRESERVATION

UNIT 4: METHODOLOGY

 CASE STUDY.
 OBJECTIVES.
 QUESTIONNAIRES.

UNIT 5: DATA ANALYSIS AND CONCLUSION

 FINDINGS.
 SUMMARY.
 RECOMMENDATION AND SUGGESTIONS.
 CONCLUSION.
 BIBLIOGRAPHY
 PICTURE GALLEY.
UNIT 1: INTRODUCTION TO NON ALCOHOLIC BEVERAGES

 BEVERAGES & ITS EVALUATION

 HISTORY OF BEVRAGES.
 BEVRAGES AND ITS CLASSIFICATION
 STIMULATING BEVERAGES-TEA & COFFEE
 NOURSHING & REFRESHING BEVERAGES

1.1. BEVERAGES & ITS EVALUATION:

Beverages are both alcoholic and nonalcoholic drinkable liquids. Nonalcoholic beverages
include soft drinks, mineral water, and sparkling wines and beers containing no more than 1/2 percent
alcohol.Alcoholic beverages, on the other hand, contain ethanol and are usually classii ed as either
fermented or distilled spirits.
beverage is a liquid intended for human consumption. In addition to their basic function of
satisfying thirst, drinks play important roles in human culture. Common types of drinks include plain drinking
water, milk, coffee, tea, hot chocolate and soft drinks. In addition, alcoholic drinks such as wine, beer, and
liquor, which contain the drug ethanol, have been part of human culture for more than 8,000 years.
 Alcoholic beverages comprise a large portion—in both volume and sales—of the restaurant
industry, and their purchase, sale, and consumption will be a chief concern as you work to control
costs and maximize proi ts.
 Non-alcoholic drinks often signify drinks that would normally contain alcohol, such as beer and
wine, but are made with less than .5 percent alcohol by volume.
 The category includes drinks that have undergone an alcohol removal process such as non-
alcoholic beers and de-alcoholized wines.
 Thirst quenching properties
 Value as social drinks
 Enhance pleasure of eating
 Nutritional value
 Medical reasons

1.2.HISTORY OF BEVERAGES:
Beverages has been a large part of socialising throughout the centuries. In Ancient Greece,
a social gathering for the purpose of drinking was known as a symposium, where watered down wine would
be drunk. The purpose of these gatherings could be anything from serious discussions to direct indulgence.
In Ancient Rome, a similar concept of a convivium took place regularly.
 Many early societies considered alcohol a gift from the gods, leading to the creation of gods such
as Dionysus.
  Other religions forbid, discourage, or restrict the drinking of alcoholic drinks for various reasons.
In some regions with a dominant religion the production, sale, and consumption of alcoholic
drinks is forbidden to everybody, regardless of religion.
 Toasting is a method of honouring a person or wishing good will by taking a drink. Another
tradition is that of the loving cup, at weddings or other celebrations such as sports victories a
group will share a drink in a large receptacle, shared by everyone until empty
 In East Africa and Yemen, coffee was used in native religious ceremonies. As these ceremonies
conflicted with the beliefs of the Christian church, the Ethiopian Church banned the secular
consumption of coffee until the reign of Emperor Menelik II.
 The drink was also banned in Ottoman Turkey during the 17th century for political reasons and
was associated with rebellious political activities in Europe.
 The drinking of alcoholic beverages is as old as human history, and the serving of drinks for profit
is as old as the concept of profit itself. In most cultures over the centuries, these beverages have
been accepted as an essential part of everyday life.
 And yet, they also possess a magic that can sometimes take the edge off human troubles or add
a special dimension to a ceremony or celebration.There has always been a dark side to alcoholic
beverages, too, and that is something we will examine closely in coming chapters.
 The purpose of this chapter, however, is to offer a quick look at the past and the present, the
good and the bad.
 It provides you the important background to understand the challenges the bar and beverage
industry faces today.

1.3.CLASSIFICATION OF BEVERAGES:

CLASSIFICATION OF BEVERAGES

NON ALCOHOLIC BEVRAGES ALCOHOLIC BEVERAGES

STIMULATING NOURISHING REFRESHING FERMENTED BREWED

DISTILLED
Tea chocolate Areated Wines Beer
Spirits
Coffee Drinks Cider Sake
Liqueur
INTRODUCTION TO NON ALCOHOLIC BEVERAGES:

NON ALCOHOLIC BEVRAGES :

Non alcoholic beverage are potable drinks which may be nourishing, stimulating refreshing may
have thirst quenching properties. They also help in maintaining of body balance.
 Non alcoholic beverages provide supplement diet to invalids, infants and convalescents. Some non
alcoholic beverage
 eg. Mocktails (considered as equivalent to cocktails) are consumed by teetotaller at social
gatherings.
 Some non alcoholic beverages provide instant energy after exertion from sports/games or other
activities.
 They prevent dehydration and help in maintaining blood volume in case of bleeding, heat stroke,
vomiting, excess sweating or diarrhoea.
 non alcoholic drinks, which may be taken as a single drink or modified and mixed to make it tastier,
refreshing and a new appearance
 tea, coffee, juices, squashes, cordials, mixed drinks etc. where you will also know about the basics
of these drinks and how these can be taken in different ways and enjoyed.
 Certain ingredients in milk like theobromine induce sleep. It decreased body temperature when
taken chilled resulting in refreshed feeling.

NON ALCOHOLIC BEVERAGES

NON CARBONATE,NON ALCOHOLIC CARBONATE NON ALCHOLIC

CARBONATED NON ALCOHOLIC BEVERAGES:

Carbonated soft drinks (CSD) Carbonated Soft Drinks are beverages with added
carbon dioxide that gives an effervescent taste to the beverages. Carbonated soft drinks are further divided
into colas and noncolas, as well as diet and regular soft drinks.
 The cola-flavored carbonated beverages usually contain added phosphoric acid as acidulant
because it can strengthen the acidity. Phosphoric acid has the same characteristics as the cola
flavors, which are dry and sometimes balsamic .
 Cola soft drinks use cola nut from Cola nitida and Cola acuminata trees of Africa as their flavor
agent. Non-cola soft drinks usually use citric acid as acidulant . Other categories of soft drinks
Non-alcoholic beverages (soft drinks)
 Non-carbonated, non-alcoholic
• Tea, coffee
• Fruit and vegetable juices
• Mineral water
• Milk and milk beverages
• Functional and nutritional beverages

NON CARBONATED ALCOHOLIC BEVERAGES:

Nutritional value of soft drinks Water is an essential need for body. The need for water
exists at the molecular, cellular, metabolic and functional levels. Water is a major solvent for the organic
and inorganic chemicals involved in the biochemical reactions that are essential to life.
 Water is the principle medium that transports nutrients via body fluids to cell walls and act as
carrier of nitrogenous waste products from the cells for ultimate elimination].
 Water also is a good regulator for body heat . About 60%, by weight, of a person body is water. A
normal person experiences symptoms of dehydration when 5 – 10% of the body weight is lost as
water and not soon replaced.
 Thirst drives human to drink fluid in order to preserve body fluid homeostasis and survive . Water
may be obtained through several common beverages: plain water, bottled water, fruit and
vegetable juices, fruit drinks, soft drinks, syrup, stimulant beverages, and milk .
 Several kinds of beverages are consumed not for food value but rather for thirst – quenching
properties or for stimulating. Soft drinks are an essential vehicle for hydration. Soft drinks
Non Carbonated, non-alcoholic
Flavoured fizzy drinks (high carbonation)
• Sports or isotonic beverages (low carbonation)
• Alcoholic beverages
• Carbonated, mildly alcoholic
• Champagne
• Beer (low carbonation)
• Non-carbonated, alcoholic
• Wine
 NON ALCOHOLIC BEVERAGES

STIMULATING WATER NOURSHING REFRESHING

TEA COFFEE BOOST COCA CHOCOLATE

MINERAL PURIFIED SPRING SPARKILING SODA

AREATED NON AREATED

1.4.STIMULATING BEVERAGES:

1.5.A.TEA & COFFEE

Refreshing and stimulating properties
 Contain caffeine
 Grown in tropical or near tropical climate
 Processed to develop flavour after harvest
 Flavour compounds extracted in water for consumption as beverage

Classification of Tea

Green tea Black tea oalong tea

(Non fermented ) ( semi fermented ) ( fullyfermented)

White yellow lightly heavlY

1.4.B.TEA:
• A beverage which consists of an infusion of the processed and dried leaves of the tea plant, Camellia
sinensis
 TEA Tea is a non alcoholic beverage derived from a shrub Camellia Sinensis, an evergreen plant
which grows mainly in tropical and sub tropical climate. Tea is said to have been discovered by
Emperor Shen Ming of China in about 2737 BC. It is now widely cultivated in Japan,
 India in 1736 and in Sri Lanka in 1767. At first they used seeds from China, Camellia Sinensis but
later seeds from Assam Camellia Assimica were used.
 Today India stands first in the production of tea, approx 750000 tons ahead of China and Sri
Lanka. Darjeeling tea is world famous with international certifi
Types
• Darjeeling -region
• Breakfast- occasion
• Earl Grey-flavoured
• Herbal (tisanes):medicinal, low or negligible
Caffeine

Tea constituents affecting brewing quality

• Caffeine-stimulating effect
• Tannin-colour and strength, astringency, body
• Essential oil-flavour& aroma

Main classes of tea:

• Green (heat inactivation of enzymes causing oxidation)
• Black (enzymatic oxidation allowed)
• Oolong (intermediate where partial oxidation is allowed by delayed heating)
Tea Species: There are following variety of tea: TheaSinensis ,CamelliaSinensis
Green Tea:
Green Tea leaves are steamed immediately after plucking. This prevents oxidation and
fermentation. It is then dried and rolled. Green tea has a delicate taste and is pale green/golden in colour. It
has more tannin in it, astringent and is slightly bitter in taste.
 In the processing of Green tea the tea leaves are withered then rolled to break the tissues and cells
of the tea leaves and to liberate their juices. The leaves are then heated and dried in a drying
machine but not fermented. Thus the leaf retains much of itsoriginal green colour.
 The beverage made from green tea is greenish yellow in colour and is distinctly bitter. It has little
flavour and aroma as compared to black tea.
There are four varieties of Green tea:
 Gyokuro, Sencha , Bancha , Matcha
Oalong Tea:
Oalong tea is popular in China. The tea leaves are withered and oxidized for a shorter term
compared to Black tea. It produces tea which is in between black and green tea in taste. The tea is amber
in colour.
 This is semi fermented tea. The fermentation period is too short to change the colour of the tea
completely.
 They are only partially blackened. The beverage made from Oalong tea is intermediate between
Black tea and Green tea.
 CTC (Cut, Tear & Curl) Method : The leaves are processed through a special machine which cuts,
tears and curls the withered leaf all in a single process
 The leaves have pellet like appearance and are broken in size. They have browner leaf & produce
strong liquor will less flavour.

BLACK TEA:
In Black tea, the leaves are withered, twisted and then rolled by placing them in rollingtea machines
which releases the natural enzymes and juices of tea. The leaves are then fermented during which some of
the acid in the leaves oxidizes and is converted into less soluble forms while more essential oils develop
 The leaves are en fired in a drying machine. Black tea leaves produce a red orange to deep red
liquor which releases a hearty flavour. Some popular Black tea is Darjeeling, Assam Tea (India),
Ceylon Tea (Sri Lanka), Keemun (China).

White Tea:
This is a rare tea from China and is the least processed. It is not oxidized or rolled but simply
withered and dried by steaming. White tea produces a pale colour infusion which is not a sign ostrength.
Freshly infused White tea is harmless to digestion but contains infusion extracts tannin which causes harm
to human body.
Herbal Tea:
This actually contains no tea leaves. But is made from flowers, berries, peels, seeds and roots of
different plants like Camellia, Rosemary, Mint, Lemon Grass, Ginseng, Nulfoil and Rose Chip Herbal teas
are growing popularity since they contain no tannins and are favoured by people who are health conscious.
Instant Tea :
This is made by spray or freeze drying an infusion of tea. The tea is then packed in tight containers.
It is widely used in automatic vending machines. Yerba De Mate : It is made from leaves and stems of a
species of a tree which grows in Paragway and Brazil and is processed like Black tea. It istaken without
milk and has medicinal properties.
Scented Tea :
This is made by adding flavourings like Jasmine flowers, rose petals, orange zest or mint leaves to
tea during the firing stage after which they are sieved out eg. Earl grey, lemon scented, cinnamon tea, lama
tea.
FLOW CHAT OF PRODUCTION OF BLACK TEA:
 The processing of Black tea is carried out in the following stages :

Withering

Rolling :

Fermentation or Oxidation

Drying or Firing

Black Tea Grading

Fannings

Dust

Principles of Tea Preparation:

 In making of Tea, the goal is to extract the maximum flavour with minimum of tannins so as to
avoid a bitter tea. To get good results the following rules should be observed.
 Use good tea and always remember the recipe (high quality blends produce good tea). For good
tea making the tea should be weighted or measured for each brew. For tea pot service the ideal
recipe is one tea spoon full of tea or one tea bag per cup of boiling water. When making tea in bulk
allow 45-60 gms of tea leaves to each gallon of water.
 Use freshly drawn, freshly boiled water. The water should be fresh from the tap and brought to boil
before it is poured over the tea leaves. Water that has been boiled previously or that has been
boiled for a long time or that has not come to boil i.e. off boil makes the tea flat.
 Pre heat the pot, rinse the pot with hot water before putting in the tea leaves. Unless this is done
the water goes off boil rapidly thus preventing the correct infusion of tea leaves.
 Use the short pour, the water must reach the tea leaves as near boiling point as possible so as to
infuse them properly. To ensure this take the pot to the water and never water to the pot and use
the short pour so that when water enters the tea pot it is actually boiling.
 Tea should be brewed, not stewed. To extract the full flavour and strength from the tea, the tea
leaves should be allowed to infuse for 3-5 minutes depending upon the size of all pot and nature of
water. The larger the pot, the longer the time for infusion. Tea infuses more readily in soft water
than hard water.
1.4.C.COFFEE:
Coffee is said to have been discovered in Ethiopia by a shepherd, Kaldi who noticed that his sheep
became hyperactive after eating the beans/red cherries from a plant Kaldi consumed a few beans himself
and was affected by the caffeine. The local monks used this bean as it helped them to keep awake for long
hours. Soon use of coffee spread all over with the Arabians growing it extensively.
• canephora, C.liberica
• Beans are used for consumption after processing
• Structure of cherry
• Production
• Ripe beans pass through pulping machine
• Separation of mucilaginous covering on the beans

Coffee processing;
 Processors purchase various coffee types and then blend to provide a given taste and flavour
suiting particular market Operations Composition Theine, a chemical identical to caffeine in coffee.
Tannins are also found in large quantities. They dissolve slowly in hot water and impart a bitter
taste. The characteristic aromas of tea beverage are imparted due
 Coffee, the most popular after dinner beverage is derived from an evergreen bush which grows in
sub-tropical and tropical climate. The coffee plant is native plant of Abyssinia (new ethopia) and
other parts of tropical Africa. Coffee is grown in America, Mexico,
 Brazel, Columbia, Cuba, Farnica, India, Indonesia, Arabia etc. Brazil is world‘s largest producer of
coffee, Columbia 2nd, and Ivory Coast 3rd.
Varieties:
 The two main varieties of coffee beans are :
 Coffee Arabica Milder, flavoured used in roasted blends
 Coffee Robusta Stronglyflavoured, used in instant coffee.
 Purchasing Unit: Coffee beans may be purchased either roasted, unroasted or ground. Instant
coffee is liquid coffee which has been dried into powder form.
 Coffee essence is concentrated form of liquid coffee which may contain chicory.

Composition:
 Coffee contains caffeine, tannins and caffeol. Caffeine is 90-125 mg per 5 onze of beverage.
Caffeine gives the coffee its stimulating quality, the flavours and aroma of coffee beverage are
derived from caffeol and to a lesser degree from tannins.
 Coffee Production: Coffee is produce from the beans of the coffee plant. The coffee plant is an
evergreen shrub that is called berry or cherry. Each coffee berry contains two oval beans or seeds
enclosed in a parchment like membrane in the fruit pulp.
  The beans or seeds are the part used to make the coffee beverage. In the processing of coffee
berries the outer side pulp and inner parchment covering are removed leaving the beans that are
light green in colour.
 The green beans are then cleaned, graded and packed into fibre or jute bags and shipped to
various markets. When required the beans are blended, roasted and ground to bring out the flavour
and aroma.

Roasting and Grinding:

 The green coffee beams contain little flavour and aroma. The flavour and aroma associated with
coffee beans is brought about by roasting.
 Roasting can be done either on a charcoal roaster or in a electric roaster Roasting should be done
evenly without any scorching. It should be done on slow fire and the beans should be uniformly
rotated.
 During roasting the moisture is lost, carbon dioxide gas is formed and the colour of the beans
changes from green to golden brown.
 The fat content of the beans undergoes a change developing a group of essential oils, caffeol
which gives the coffee its characteristic flavour and aroma.
 The time required for roasting depends on whether the desired roast is to be light, medium or dark
and the coffee roast are classified according to the colour of the roasted beans into the following :
 Light Roast
 Medium RoastDark Roast
 The roasted beans are then ground according to requirement. There are three
coffee grinds in the market:
 Fine Grind
 Medium Grind
 Regular Grind
 Fine grind for vacuum coffee maker
 Medium grind for dripolator
 Regular grind for percolator

PRINCIPLES OF COFFEE MAKING:

 In making of coffee the goal is to extract the maximum amount of caffeine and flavouring
substances (caffeol) and minimum of tannins and to have a clear infusion. To get good results the
following principles should be observed for making of good coffee.
 Use freshly roasted and ground coffee.
 Use freshly drawn, freshly boiled water. Use the correct coffee grind boiled water.
 Use a clean coffee maker
  Add a set measure of coffee to water For weak coffee use one level table spoon coffee to 3/4th
cup of water, for medium coffee use two level table spoon coffee to 3/4th cup of water. For strong
coffee use three to four level table spoon coffee to 3/4th cup of water.
 When making coffee in bulk allow approx 300-360 gms of ground coffee to each gallon of water
which will provide about 24 cups of black coffee.
 Add boiling water to the coffee and allow to infuse property to extract the full flavour, colour and
strength. The infusion time must be controlled according to the type of coffee being used and the
method of making coffee. Strain and serve.
 Add milk and cream separately
 Control temperature as to boil coffee is spoil coffee. The best serving temperature for coffee is
700C and milk 650C.

1.4.D.Coffee Making Methods:

Instant Coffee:
 This form of coffee may be made very quickly, immediately before it is required by pouring freshly
boiled water onto a measured quantity of coffee powder. Stir well and serve. Hot and cold milk,
cream and sugar may be added to taste.
 Instant coffee may be made in individual coffee or tea cups or in large quantities. When making
instant coffee in bulk allow appear 21/2 onze instant coffee to each gallon (4 ltr) of water.
 For each serving use ½ to 1 tea spoon according to the desired strength.
 Made by drying brew
 Steps
 Extraction
 Spray or freeze drying

Saucepan or Jug Method:

 This is an American method of making coffee more suitable for home than commercial
establishment.
 A set measure of ground coffee is placed in a saucepan/ jug and required quantity of freshly boiled
water is poured over the ground coffee.
 It should then be allowed to stand for a few minutes to extract the full flavour, colour and strength
from the ground coffee. Strain and serve Hot/Cold milk, cream and sugar may be added to taste.
Percolator method:
 The Coffee percolator consists of a pot with a percolated coffee basket and stem. A measured
amount of regular ground coffee is placed in the basket and freshly drawn water poured in the
percolator, level being below the bottom of coffee basket.
 On application of heat, the water reaches boiling point and is forced upward through the percolator
stem and sprayed gently over the ground coffee extracting full flavour, colour and strength.
  The length of infusion time depends upon the strength of coffee required. Upon reducing the heat,
the liquid no longer infuses with the coffee and falls back into the percolator. The coffee is now
ready for service. Hot or cold milk, cream and sugar added to taste.

Cona Coffee:
 The cona coffee maker or vacuum coffee maker consists of two flame proof glass bowls. The
upper bowl has a open tube that extends to the bottom of the lower bowl. There is a filtered device
in the upper bowl which is held in place over the tube opening.
 Measured fine ground coffee is placed into the upper bowl and fresh cold water placed in the lower
bowl. The upper bowl is set in the lower bowl and water heated from below.
 Upon reaching bowling point the water rises up through the tube into the upper bowl mixing with
the ground coffee. The water filters through the ground coffee extracting its full colour and strength.
Upon reducing the heat, the coffee liquid passes back into the lower bowl.

Filter Coffee:
This method is popular in France and produces excellent coffee. The filter coffee pot consists of
three sections:
 lower section – to receive the filtered beverage
 filter section (usually lined with filter) to place ground coffee
 upper section (with a percolated bottom) to pour freshly boiled water over coffee.
 Ground Coffee is placed on the filter section and upper section placed into position.
 Measured freshly boiling water is poured into the upper section & covered with lid.
 The water filters through the ground coffee into the lower section extracting full flavour, colour and
strength.
 When dripping is completed in 4-6 minutes the upper section and filter section are removed and
coffee served from lower section. Hot/cold milk, cream and sugar added to taste.

Espresso Coffee:
The method has its origin in Italy. Expresso coffee is made in a special apparatus called expreso
machine that passes a mixture of stream and hot water which gives a frothy effect to the coffee when
served. The method involves passing steam through finely ground coffee and infusing under pressure
served black the coffee is known as expresso.
 If hot milk is added in equal quantity the beverage is called cappuccino.
Irish or Gaelic Coffee:
 This is sweetened hot coffee served in a wine glass, tapped with whipped cream. The service of
Irish coffee may be carried out at the table end has considerable eye appeal. Tray laid out for
service of Irish coffee
 Silver solver7tray with serviette on it.
 Paris gobbled (7 onze / on doily on under plate with a tea spoon) . Coffee pot . Sugar pot with a
spoon . Jug of whipped cream . Peg measure . Bottle of Irish Whiskey.

Method:
 Place the sugar in a warned Paris goblet.
 Pour the measured amount of Irish whiskey.
 Placing a tea spoon in the goblet to conduct the heat and avoid cracking the goblet, pour in the
strong black coffee to within an inch of the top of the goblet.
 Stir well to dissolve the sugar and to mix the coffee and whiskey.
 Pour whipped cream slowly over the back of a tea spoon onto the surface of the coffee.
 Do not stir as the best flavour is obtained by drinking the coffee and whiskey through the cream.
 The Irish whiskey in the Paris goblet is placed on an under plate and served to the guest.

Turkish or Egyptian Coffee:

 This coffee is made from darkly roasted mocha beans which are ground to a fine powder. It is
made in a special coffee pot with a long handle and is narrower at the top than the bottom.
 The coffee is put into coffee pot and brought to boil. Now sugar and coffee is added and mixture
allowed coming to a frothy boil.
 Remove the pot from the heat again and bring the coffee to a frothy boil. A little of broth is poured
into coffee cups, then the coffee brought to a frothy boil for a third time poured into the coffee cups.

Iced Coffee:
Make strong black coffee in the normal way and then strained and chilled well. This may be
served mixed with an equal quantity of cold milk or cream to make a smooth beverage. It is served in a tall
glass with ice cubes added and with straws.

Decaffeinated Coffee:
This is coffee from which the stimulant caffeine has been removed. It is made from beans after
the caffeine has been extracted. For this the beans are soaked in very hot water for about five hours. This
softens the beans opening their pores. The beans are then treated with a solvent which reacts with caffeine
and is then evaporated away taking away 97% caffeine.
Operations :
 Grinding after cooling
 Particle size depends on the intended use egwhether
 Home use in a drip or vacuum brewer
 Restaurant- large urn
 Vending machine
 Instant coffee
 Particle size influences , Brewing time, turbidity etc

Brewing:
 Objective: achieve correct strength, flavor
 Extraction of solids using water
 Factors affecting strength and flavor
 Temp
 Coffee:water ratio
 Time
 Rate and extent of mixing
 Particle size and coffee related variables
 Brewing
 Extraction is optimised by determination of soluble solids
 In a vending machine- use of permeable paper
 Decaffeination
 Caffeine in brewed coffee=75-150mg/150 mL cup, tea=30-45 mg/ 150 mL, cola=30-65 mL/can
(360mL)

Decaffeination:
Performed on green beans before ,roasting in order to minimiseflavourand aroma defects
• Reduce caffeine to <0.1%
• Methods
• Water
• Solvent

1.5.NOURISHING & REFRESHING BEVERAGES

1.5.A.MILK:
Regarded as one of the "original" drinks, milk is the primary source of nutrition for babies. In many
cultures of the world,
 especially the Western world, humans continue to consume dairy milk beyond infancy, using the
milk of other animals (especially, goats and sheep) as a drink.
  Plant milk, a general term for any milk-like product that is derived from a plant source, also has a
long history of consumption in various countries and cultures.
 The most popular varieties internationally are soy milk, almond milk, rice milk and coconut milk.

Flavored milk:
Flavoured milk is a sweetened dairy drink made with milk, sugar, food colorings and artificial or
natural flavorings.
 Flavored milk is often pasteurized using ultra-high-temperature(UHT) treatment, which gives it a
longer shelf-life than plain milk.
 Pre-mixed flavored milk is sold in the refrigerated dairy case alongside other milk products.
Flavored sweetened powders or syrups which are added to plain milk are also available.
 Flavored milk contains sugar, colorings, and (mostly inexpensive artificial) flavorings added to
make it more appetizing,
 especially to children (a prominent example can be found in the artificial strawberry flavor, ethyl
methylphenylglycidate) can be sold as a powder to be added to plain milk, or bought pre-mixed
alongside other milk products. Flavoring can be included in a straw,
 some flavored milk products are designed as dietary supplements by including additional vitamins
or minerals.
 Bottled spiced (masala) milk is a popular beverage in the Indian subcontinent. Other companies
provide flavored beverages in the United Kingdom,
 which sells packaged beverages to the mobile vendor market. Australia has the highest
consumption rate of flavored milk in the world, standing at 9.5 liters per capita in 2004.
 Over the years, Kemps, a Midwestern milk company, has put various flavors of milk on the market,
including their "Monkey Business" milk which is banana flavored. [2] Contrary to popular belief, the
milk does not contain any real bananas in it.
 Flavored milk is particularly popular in the Australian states of South Australia and Western
Australia. A 2013 Sunday Times article reported Western Australia was the "flavoured milk capital
of Australia", with a A$220-million industry, average consumption of 19 liters (5.0 U.S. gal) per
person,
 more than 40 varieties of iced coffee alone available. Similarly, a 2006 Adelaide
Advertiser reported South Australia consumed 45,000,000 L (12,000,000 US gal) of flavored milk
each year, with 82% of market share held by a single brand, Farmers Union.
 According to Coca-Cola Amatil, one of the largest bottlers in the Asia-Pacific region, South
Australia is the only place where sales of flavored milk outstrip those of cola.
MILK BASE MOCKTALS:
 Banana Smoothie Milkshake.
 Banana and Coffee Smoothie.
 Banana and Strawberry Yoghurt Smoothie
  Mango Cardamom Smoothie.
 Banana and Coconut Smoothie.

1.5.B. COCOA AND CHOCOLATE :

 Both Cocoa and Chocolate are made from the beans or seeds of the cocoa tree, the botanical
name of which is Theobroma Cacao.
 The translation of Theobroma is food for the Gods indicating the esteem in which these products
were held.

Places of Growth:
 The cocoa tree is grown in countries near the equator mainly South and Central America, East and
West Indies and West Africa.

Production:
The fruit of the cocoa tree is called cocoa pod. The cocoa pods are 7 to 12 inches long having
thick leathery rinds containing 25-75 seeds arranged inside rows. The cocoa beans are encased in the
flashy mucilaginous pulp of the cocoa pods

FLOW CHAT OF PRODUCTION OF CHOCOLATE:

Depoding

Fermentation

Drying

Roasting

Making the Cocoa

Pressing the Cocoa Mass

Grinding the Cocoa Nibs

. Types of Cocoa:
 High Fat Cocoa : Break Fast Cocoa 22%
 Medium Fat Cocoa : 10-20%
 Low Fat Cocoa : Less than 10%
 Dutch Process Cocoa : Darker in colour and flavour
Composition:
Cocoa Chocolate
Water 4.6% 5.9%
Protein 21.6% 12.9%
Fat 27.6% 47.7%
Carbohydrates 37.7% 30.3%
Minerals 7.2% 2.2%

AERATED DRINKS:
 These are fizzy drinks aerated with carbonic gas commonly found in kiosks, café, restaurants,
bars, discotheque etc. These drinks are artificially coloured, flavoured& sweetened with small
amount of natural ingredients.

Example Aerated Water:

 Soda Water Colourless and tasteless
 Tonic Water Colourless and quinine flavoured

OTHER FIZZY DRINKS:

 Lemonade Colourless , lemon flavoured, sweetened beverage eg. Seven up, Sprite, Mirinda

1.5.C.WATER:
Water Water is the main component of a soft drink, usually accounts between 85 and 95% of the
product and acts as a carrier for the other ingredients.
 Water quality must conform to rigid requirements and not interfere with the taste, appearance,
carbonation or other properties of the drink.
 It may be necessary to carry out treatment to improve the quality of the water used in the
manufacture of soft drinks.
 Water should be free from: high levels of elements and mineral salts; objectionable tastes and
odors; organic material.
 It is very important that water should also be clear; colorless and free from dissolved oxygen and
microorganism [53]. Sweeteners The profile of bulk and intense
Example Aerated Water:
 Soda Water Colourless and tasteless
 Tonic Water Colourless and quinine flavoured

Sparkling Water:
mineral or sparkling. Sparkling water is the water that has undergone carbonation which makes
your water fizzy just like your sodas. Sparkling water may be spring water, purified water or even mineral
water, upon addition of carbon dioxide it becomes sparkling water.

Distilled water:

Distilled water or dimineralised water is one where the water has been subjected to a
treatment that removes all its minerals and salt by the process of reverse osmosis and distillation. It is an
absolutely pure form of water but it is not typically recommended for drinking.
 It can cause mineral deficiencies because it is devoid of all salts and most of the natural minerals
in the water are gone as a result of this process.
 Drinking this water may cause a rapid sodium, potassium, chloride, and magnesium loss.
Purified water:
A purified water is the water which after deriving from its source has underwent purification
treatment in a plant. The act of purifying entails removing all bacteria, contaminants and dissolved solids
making it suitable to drinking and other purposes. You can either purchase it from the markets or install a
water purifier at home and have pure water to consume.
Mineral Water:
Mineral water is the water that naturally contains minerals. It is obtained from underground
sources, which makes it rich in minerals like calcium, magnesium, manganese. No further minerals can be
added to the water.
 The water also cannot be subjected to any treatment, except for limited ones such as carbonation,
iron or manganese removal, before packaging.
 The essential minerals give it a reputation of healthy drinking water.
 The component of mineral water can vary from brand to brand, some may have more number of
minerals while others may have lesser.
 The presence of the minerals also gives the water a characteristic salty taste.

1.5.D.JUICES & SQUASHES & CORDIALS

These may be freshly squeezed, bottled or canned The most common available are:
 Orange Juice 2. Pineapple Juice 3. Grapefruit Juice 4. Tomato Juice 5. Lemon Juice 6. Apple
Juice 7. Guava Juice 8. Mango Juice 9. Mix Fruit Juice 10. Melon Juice
 JUICE EXTRACTION - FLOW DIAGRAM :

JUICE EXTRATION

Harvesting

Storage

Inspection

Washing

Passing through pin pricking rollers

Size grading

Juice extraction

Pasteurisation

Fruit juice products;

• Juice: 100% fruit content
• Juice drinks: juice diluted with sugar-acid syrup with acidity up to 1% &suspended solids 10-
12%,
• Nectars:mixtures of juice, water and sugar with suspended solids content of 25-50%

Fruit and vegetable juices

• Fruits
• Temperate
• Citrus
• Apple
• Pear
• Others
• Tropical
• Pineapple
• Mango
• Papaya puree
• Vegetabl
• Carrot, Tomato
Citrus juice
Single strength
• Concentrates

Common treatments
 Clarification
• Removal of excess pulp by centrifugation or by finishers (screens)
• Removal of pectins, starch, gums ,proteins, polyphenolics , metal cations and lipids, which otherwise
cause haze before or after preservation; enzymes use
• Fining:heating to required temp, addition of enzymes, allowing time for reaction, addition of flocculating
agents (gelatin, bentonite, silica-sol)
• Ultrafiltration: very effective with yield in the range of 95-97% than the above methods
• Thermal treatment (Pasterurisation)
• Destroying yeasts (Saccharomyces roxii) and lactobacillus
• Canning
• Low heating temp in un-lacquered cans
• Aseptic processing
• Chemical preservatives
• SO2 (100 ppm)
• Sorbate and benzoate mixture (400 p

SQUASHES:
 These are generally made of citrus fruits having high sugar content, colouring, flavouring and class
II preservative.
 Squashes are non fizzy but may be served diluted with water, soda water or lemonade.
eg. Orange Squash
Lemon Squash ,Grapefruit Squash,Lime Juice

CORDIALS:
These are sweetened citrus fruit juices
eg. Lime Juice Cordial
Black Currant Cordial
Ginger Cordial
1.5.E. MOCKTAILS:
Mocktails are contemporaries of cocktails except for the sense that unlike cocktails, the contain no
alcohol.
 The concept of Mocktails originated from the urge to cater to the people who frequented the bar but
had no desire or urge to consume alcoholic drinks. Earlier, these people were served with either
carbonated drinks or fruit juices.
 These however, lacked the style and mystery associated with the cocktail. To satisfy the urge of
these people, the bartenders came up with exotic ideas and created drinks which had all the
qualities of a cocktail without any alcohol in it.
 Since, these drinks were created as a substitute to cocktails; they came to be called as
‗Mocktails‘ or a drink which had the qualities and sophistication to make mockery of a cocktail.

INGREDIENTS REQUIRED:
Syrups – Grenadine Syrup, Raspberry Syrup, coconut and chocolate syrup.Carbonated
Drinks, Mineral water, soda, ginger ale and tonics. Fruit Juices – Pomegranate, grapefruit, mango, apple,
orange, lemon, pineapple, tomato etc. Crush – Strawberry, blackcurrant etc. Ice creams – Vanilla,
chocolate, mango, mixed fruit etc.

TYPES MOCKTAILS;
1. Virgin Mary
2. Cinderella
3. Cherry Fizz
4. Tornado Twist
5. Pussy Foot
6. Sunset Cooler
7. Virginia Pina Colada
8. Shirley Temple
9. Purple Rain

GOLDEN RULES FOR MAKING MOCKTALS;

 Make sure that the shaker is perfectly clean because impurities will spoil the drink.
 Ingredients always mix better in a large shaker so try to avoid a small one.
 Ice is nearly essential for most of the mocktails but the same ice should not be used twice
because the ice will absorb the flavour from one drink and impart it to the other.
 Mocktail glass should be previously chilled. Shake the cocktail shaker as hard as possible for 10-
15 seconds.
 Serve immediately after shaking.
 Always use the best quality of garnishes.
 Mocktails containing carbonated beverage are never shaken.
 If egg white or yolk is to be used as a modifier, it should always be broken in a separate bowl.
UNIT 2.PRODUCTION & QUALITY CONTROL OF NON ALCOHOLIC BEVERAGES

 PRODUCTION OF FUNCTIONAL NON ALCOHOLIC DRINK BASED ON CEREALS

 QUALITY & PRODUCTION CONTROL TEST FOR NON ALCOHOLIC BEVERAGES
 MANUFACTURING PROCESS OF SOFT DRINKS
 BRANDS THAT MANUFACTURE NON ALCOHOLIC BEVERAGES
 CURRENT TRANDS IN BEVRAGES

2.1. PRODUCTION & QUALITY CONTROL OF NON ALCOHOLIC BEVERAGES.

2.1.A .INTRODUCTION:
Interest in innovative non-alcoholic drinks is increasing rapidly as part of the trend towards more
health-conscious nutrition. Drinks based on malt or cereals contain only natural sugar and are excellent
sources of antioxidants, vitamins and other health-promoting substances.
 The characteristics of these cereal-based products can be varied widely by using different
functional constituents tolerated by allergy sufferers.
 Moreover, innovative flavours can be created by ferment-ing the extract with micro-organisms.
Organic acids resulting from fermentation give the drink a fresh, fruity note, rather like lemonade.
The fermentation products also create a feeling of wellbeing and stimulate the metabolic system.

2.1.B.Production of cereal drinks with the enzyme serie Betamalt and Optizym :
The production of cereal drinks is very much like the production of beer mash from malt
.But the use of malt alone means restricting oneself to the commercially available rye, wheat and barley
malts. Other interesting cereals like maize, rice and oats, which are popular in Asia, are rarely available on
the market in malted form.
Nevertheless, the use of enzymes makes it possible to produce innovative cereal
drinks from these grain types too. Cereal drinks are based on a suspension of grain. The viscosity, mouth
feel and sweetness of the drink can be Cereal adjusted precisely to the customer‘s taste with enzyme
compounds.
An extract of this kind can already be drunk as a food supplement, but sifting and
filtering of the extract open up further possibilities of creating interesting drinks. The filtrate from the extract,
also called the , can be mixed with juices to make a sport drink rich in dietary .The addition of oil emulsions
to the produces drinks similar to milk or cream but without animal protein, lactose, gluten or soy
constituents. because of these properties, “cereal milk“ is very well
CREALS STARCH IN % DIETARY FIBERS IN % PROTIEN CONTENT %
RYE 53-57 14.3 8.8
WHEAT 52-53 9.3 10.9
BARELY 58-63 11.9 9.8
OALS 70-76 11.9 12.0
MAIZE 53-57 12.4 8.5
RICE 57-62 3.6 7.2

Adjustment of viscosity and mouth feel in the liquefaction phase:

The very finely ground grain is mixed with water into a mash. The mash is then heated in order to dissolve
the starch and prepare it for enzymatic liquefaction and. It must be remembered here that different
temperatures are needed for each cereal type in The α-amylase BA is added to liquefy the mash.
This enzyme attacks the amorphous structure of the starch, hydrolyzes the
α-1,4-glycosidic bonds of pectin at arbitrary distances and releases water-soluble .By adding further
enzymes such as the hemi HC and the protease it is possible to adjust the mouth feel and digestibility of
the cereal drink .order to ensure complete gelatinization of the starch .The bacterial protease breaks the
proteins down before they can become denatured and thus improves their digestibility too

STARCH SOURCE Dissolved starch in% of tottal Gelatinaization temperature

Starch
Barely 92.8 56-62
Oats 92.4 56-62
Maize 18.5 62-67
Rice 17.1 61-68
Rye 91.7 57-70
Wheat 91.7 53.65

2.1.C.Adjustment of the sweetness profile during the saccharification phase:

In the subsequent step the mash liquefied by the α-amy-lase is cooled to 60°C and
saccharified to the required level by means of various enzymes . The choice of the enzymes used
determines the percentages of the different sugars in the end product. Betamalt releases chiefly maltose
and maltotriose from dextrins. The glucoamylase Optizym GA, on the other hand, hydrolyzes dextrins into
glucose. Through the combination of these enzymes the cereal drink acquires a sweetness which can be
adjusted optimally in respect of its perception and intensity.
Besides the intensity of the sweetness the length of perception is characteristic of certain sugars
.Perception of the sweetening power of glucose reaches its maximum intensity after only 5
seconds and disappears after 9 seconds, whereas maltose is perceived as sweet for as long as 16
 seconds. These properties can be used for partially masking other tastes and thus for rounding off
the flavour of the drink.

SUGAR SWEETENING POWER %

Fructose 120
Saccharose 100
Glucose 69
Glucose syrup 40
Maltose 35
Lactose 27

2.1.D.Products for adjusting viscosity, mouth feel and digestibility:

Optizym BA is a highly active bacterial α-amylase that reliably hydrolyzes the gelatinized
starch into dextrins even at high temperatures. Hydrolysis of the starch reduces the viscosity of the mash
and prepares the starch for sacch-arification.
It also prevents an unsightly sediment of re-crystallized starch from forming in the
retail pack. Optizym HC is a hemi cellulase for adjusting viscosity. Pentosans and β-glucans are non-starch
polysaccharides that bind water and are only partially soluble. They cause an increase in the viscosity of
the wort. OptizymHC contains β-glucanase and pentosanase in a specific composition.
The enzyme mixture serves as a tool for adjusting viscosity and thus for
defining the mouth feel. Optizym BP is recommended for grain with a high proteincontent. At the cooking
temperature the high-molecular proteins become denatured and settle on the walls of the equipment or
cause cloudiness in the drink.

2.1.E.Products for adjusting sweetness:

Betamalt offers optimum liquefaction and saccharificationin a single product. Betamalt
is a highly active barley extract and therefore of vegetable origin. Its main activity is β-amylase, which
efficiently hydrolyzes dextrins into maltose.
With Betamalt the maltose concentration can be increased to 60% of the total
sugar content, and in combination with Optizym A it can even be raised as. This gives the drink a mild
sweetness. Optizym GA for glucose formation. In brewing and distilling, gluco amylases like Optizym GA
are used to ensure rapid saccharification of the mash.Optizym GA splits off glucose, starting from the non-
reducing end of the dextrins. The formation of glucose alone results in a rapidly increasing sweetness.
Optizym A to prevent starch haze. This fungal α-amylase splits any remaining starch
residues into readily soluble dextrins and hydrolyzes these further into maltose. Viewed in isolation, the
enzyme´s sweetening power is only slight, but Optizym A speeds up the effect of Optizym GA and
Betamalt.The use of enzymes for saccharification of the mash makes it essential to pasteurize the drink in
order to deactivate the enzymes and prevent changes in the product during storage.
 PRODUCTION PROCESS OF CEREAL DRINKS

2.1.F.Stable products with hydrocolloids and emulsifiers from Hydrosol:

Combined with juices or as an emulsion with vegeta-ble oils, cereal drinks open up
numerous possibilities for innovations and functional beverages.The scope for innovation is widened still
further by stabilizers specially adjusted for use in such novel applications.
The following is a description of two stabilizer compounds with particularly good
potential for this purpose.
Stabimuls VEGA: is the name of a family of products from the range offered by Hydrosol, one of
SternEnzym´s sister companies.Stabimuls VEGA is a perfect mix of emulsifiers and thickeners which can
be used for combining cereal drinks with vege-table fat to make vegetable cream.
By choosing specific Stabimuls VEGA products it is possible to produce vegeta-ble
creams for whipping or cooking; they offer important advantages over conventional dairy cream in respect
of economy and processing technology.Moreover, they are free from the allergens dairy cream contains.
Stabisol BMJ: is a compound of various stabilizers which makes it possible to produce a stable flavoured
beverage from juice and cereal drinks.Rich in dietary fibres and with a high, rapidly available fruit sugar
content, this drink is ideal for physically active people and athletes.

2.1.G.Cereal drinks fermented with micro-organisms as an innovation:

Fermentation of the sugar released by the enzymes results in flavour-active
substances and organic acids; when combined, these create fruity, dry or slightly acid flavours.
The organic acids have the additional function of natural preservatives. Micro-
organisms often used for fermented drinks include:The bacterium Gluconobacter oxidans, which forms
acetic acid, gluconic acid and glucuronic acid. These acids stabilize the drink against microbial attack,
stimulate bowel activity, suppress putrefactive bacteria and are one of the compo-nents of detoxification
reactions in the liver.
The brewer´s yeast Saccharomyces cerevisiae metabolizes various sugars mainly
into alcohol, but also into other flavour-active substances.Lactobacillus species synthesize a large number
of flavour-active substances and also lactic acid, which supports the intestinal flora and is considered a
prebiotic.The tea fungus or kombucha fungus is a symbiotic community of the above micro-organisms and
certain others.

2.2.QUALITY CONTROL TEST FOR NON ALCOHOLIC BEVERAGES :

The reading is proportional to the combined effect of all ions in the sample and it gives a
quick overview of the total dissolved solids in the water. Therefore, it is an important tool for monitoring and
surveillance of a wide range of different types of waters (pure water, drinking water, process water, etc.,)
and beverages.
The higher the content of dissolved solids, the higher is the conductivity. Ultra-pure
water has a conductivity of 0.055 μ S/cm due to the self-ionization of water. Sea water containing about 35
g salt per liter reaches 55 m S/cm .The determination of the electric conductivity requires a conductivity
meter and a conductivity cell. It is fast, simple and reliable.
One of the most important parameters for the selection of the conductivity
cell is the cell constant. shows the recommended cell constant for different conductivity ranges. Whether
the user opts for an epoxy, steel or glass shaft depends on the practical conditions of the conductivity
measurement. Manufacturers also offer several conductivity meter models providing different levels of
performance and operational excellence.
2.2.A.Using Water Analysis for Drinks and Beverages:
The methods of the classical water analysis include hardness (calcium, magnesium), p-
and m-value, chlorides, fluorides, sulfates, sodium and potassium. The m-value is also called alkalinity,
carbonate hardness or temporary hardness. The p-value is likewise referred to phenolphthalein acidity.

Measuring Acidity Correctly:

Titration has been applied for centuries to determine the content of acids in various samples.
Before the first electrode was invented, color indicators have been used to indicate the endpoint of the
titration. Acidity in particular represents a classical parameter in quality control and routine analysis of water
and nonalcoholic beverages.

QUALITY CONTROL:
Soft drink manufacturers adhere to strict water quality standards for allowable dissolved
solids, alkalinity, chlorides, sulfates, iron, and aluminum. Not only is it in the interest of public health, but
clean water also facilitates the production process and maintains consistency in flavor, color, and body.
Microbiological and other testing occur regularly. The National Soft Drink Association and other agencies
set standards for regulating the quality of sugar and other ingredients. If soft drinks are produced with low-
quality sugar, particles in the beverage will spoil it, creating floc. To prevent such spoilage, sugar must be
carefully handled in dry, sanitized environments.
It is crucial for soft drink manufacturers to inspect raw materials before they are mixed with other
ingredients, because preservatives may not kill all bacteria. All tanks, pumps, and containers are thoroughly
sterilized and continuously monitored. Cans, made of aluminum alloy or tin-coated low-carbon steel, are
lacquered internally to seal the metal and prevent corrosion from contact with the beverage. Soft drink
manufacturers also recommend specific storage conditions to retailers to insure that the beverages do not
spoil. The shelf life of soft drinks is generally at least one year.
RECYLING:
The $27 billion dollar soft drink industry generated about 110 billion containers each year in the early
1990s. About half of soft drink containers were aluminum cans and the other half, about 35 billion, were
PET plastic bottles. Nearly 60% of all soft drink containers were recycled, the highest rate for any
packaging in the United States. Environmental concerns continued to lead to improvements and
innovations in packaging technology, including the development of refillable and reusable conta

2.3.MANUFACTURING PROCESS OF SOFT DRINKS:

2.3.A.INTRODUCTION OF SOFT DRINKS :

Soft drinks are enormously popular beverages consisting primarily of carbonated
water, sugar, and flavorings. Nearly 200 nations enjoy the sweet, sparkling soda with an annual
consumption of more than 34 billion gallons.
Soft drinks rank as America's favorite beverage segment, representing 25% of the
total beverage market. In the early 1990s per capita consumption of soft drinks in the U.S. was 49 gallons,
15 gallons more than the next most popular beverage, water .The roots of soft drinks extend to ancient
times. Two thousand years ago Greeks and Romans recognized the medicinal value of mineral water and
bathed in it for relaxation, a practice that continues to the present.
In the late 1700s Europeans and Americans began drinking the sparkling
mineral water for its reputed therapeutic benefits. The first imitation mineral water in the U.S. was patented
in 1809. It was called "soda water" and consisted of water and sodium bicarbonate mixed with acid to add
effervescence. Pharmacists in America and Europe experimented with myriad ingredients in the hope of
finding new remedies for various ailments.
Already the flavored soda waters were hailed as brain tonics for curing
headaches, hangovers, and nervous afflictions. Pharmacies equipped with "soda fountains" featuring the
medicinal soda water soon developed into regular meeting places for local populations. Flavored soda
water gained popularity not only for medicinal benefits but for the refreshing taste as well. The market
expanded in the 1830s when soda water was first sold in glass bottles.
Filling and capping the gaseous liquid in containers was a difficult process until
1850, when a manual filling and corking machine was successfully designed.
The term "soda pop" originated in the 1860s from the popping sound of
escaping gas as a soda bottle was opened. New soda flavors constantly appeared on the market.
Some of the more popular flavors were ginger ale, sarsaparilla, root beer, lemon, and other fruit flavors.
In the early 1880spharmacists experimented with powerful Stimulants to add to soda water, including
cola nuts and coca leaves.
They were inspired by Bolivian Indian workers who chewed coca leaves to ward
off fatigue and by West African workers who chewed cola nuts as a stimulant. In 1886 an Atlanta
pharmacist, John Pemberton, took the fateful step of combining coca with cola, thus creating what would
become the world's most famous drink, "Coca-Cola".
The beverage was advertised as refreshing as well as therapeutic: "French Wine
Cola—Ideal Nerve and Tonic Stimulant." A few years later another pharmacist, Caleb Bradham, created
"Pepsi-Cola" in North Carolina.
Although the name was a derivation of pepsin, an acid that aids digestion, Pepsi
did not advertise the beverage as having therapeutic benefits By the early 20th century, most cola
companies focused their advertising on the refreshing aspects of their drinks.
2.3.B.FLAVOURED CARBONATED BEVERAGES :
As flavored carbonated beverages gained popularity, manufacturers struggled to find an
appropriate name for the drinks. Some suggested "marble water," "syrup water," and "aerated water."
The most appealing name, however, was "soft drink," adapted in the hopes that soft drinks would ultimately
supplant the "hard liquor" market. Although the idea never stuck, the term soft drink did.
 Until the 1890s soft drinks were produced manually, from blowing bottles individually to filling and
packaging.
 During the following two decades automated machinery greatly increased the productivity of soft
drink plants.
 Probably the most important development in bottling technology occurred with the invention of the
"crown cap" in 1892, which successfully contained the carbon dioxide gas in glass bottles. The
crown cap design endured for 70 years.
 The advent of motor vehicles spawned further growth in the soft drink industry.
 Vending machines, serving soft drinks in cups, became regular fixtures at service stations across
the country.
  In the late 1950s aluminum beverage cans were introduced, equipped with convenient pull-ring
tabs and later with stay-on tabs.
 Light-weight and break-resistant plastic bottles came into use in the 1970s, though it was not until
1991 that the soft drink industry used plastic PET (polyethylene terephthalate) on a wide scale.
 Soft drink manufacturers have been quick to respond to consumer preferences. In 1962 diet colas
were introduced in response to the fashion of thinness for women.
 In the 1980s the growing health consciousness of the country led to the creation of caffeine-free
and low-sodium soft drinks.
 The 1990s ushered in clear colas that were colorless, caffeine-free, and preservative-free.
2.3.CRAW MATERIALS ARE USED FOR MAKING OF SOFT DRINKS
Carbonated water constitutes up to 94% of a soft drink. Carbon dioxide adds that special sparkle and bite
to the beverage and also acts as a mild preservative. Carbon dioxide is an uniquely suitable gas for soft
drinks because it is inert, non-toxic, and relatively inexpensive and easy to liquefy.
The second main ingredient is sugar, which makes up 7-12% of a soft
drink. Used in either dry or liquid form, sugar adds sweetness and body to the beverage, enhancing the
"mouth-feel," an important component for consumer enjoyment of a soft drink. Sugar also balances flavors
and acids.
Sugar-free soft drinks stemmed from a sugar scarcity during World War II. Soft
drink manufacturers turned to high-intensity sweeteners, mainly saccharin,
which was phased out in the 1970s when it was declared a potential
carcinogen. Other sugar substitutes were introduced more successfully, notably aspartame, or Nutra-
Sweet, which was widely used throughout the 1980s and 1990s for diet soft drinks. Because some high-
intensity sweeteners do not provide the desired mouth-feel and aftertaste of sugar, they often are combined
with sugar and other sweeteners and flavors to improve the beverage. The overall flavor of a soft drink
depends on an intricate balance of sweetness, tartness, and acidity (pH).
Acids add a sharpness to the background taste and enhance the thirst-quenching
experience by stimulating saliva flow. The most common acid in soft drinks is citric acid, which has a
lemony flavor. Acids also reduce pH levels, mildly preserving the beverage. Very small quantities of other
additives enhance taste, mouth-feel, aroma, and appearance of the beverage. There is an endless range of
flavorings; they may be natural, natural identical (chemically synthesized imitations), or artificial (chemically
unrelated to natural flavors). Emulsions are added to soft drinks primarily to enhance "eye appeal" by
serving as clouding agents. Emulsions are mixtures of liquids that are generally incompatible.
They consist of water-based elements, such as gums, pectins and preservatives; and oil-
based liquids, such as flavors, colors, and weighing agents. Saponins enhance the foamy head of certain
soft drinks, like cream soda and ginger beer.o impede the growth of microorganisms and prevent
deterioration, preservatives are added to soft drinks.Anti-oxidants, such as BHA and ascorbic acid,
maintain color and flavor. Beginning in the 1980s, soft drink manufacturers opted for natural additives in
response to increasing health concerns of the public.
FLOW CHAT OF MANUFACTURING PROCEES OF SOFT DRINKS ;

CLARIFING THE WATER

FILTERING STERLIZING & DEHLORINATING THE WATER

MIXING THE INGREDIENTS

CARBONATING THE BEVERAGES

FILLING AND PACKING

2.3.D.MANUFACTURING PROCESS OF SOFT DRINKS
Most soft drinks are made at local bottling and canning companies. Brand name franchise companies grant
licenses to bottlers to mix the soft drinks in strict accordance to their secret formulas and their required
manufacturing procedures.

PHASE1 :Clarifying the water:

 The quality of water is crucial to the success of a soft drink. Impurities, such as suspended
particles, organic matter, and bacteria, may degrade taste and color. They are generally removed
through the traditional process of a series of coagulation, filtration, and chlorination. Coagulation
involves mixing a gelatinous precipitate, or floc (ferric sulphate or aluminum sulphate), into the
water. The floc absorbs suspended particles, making them larger and more easily trapped by
filters. During the clarification process, alkalinity must be adjusted with an addition of lime to reach
the desired pH level.

PHASE2: Filtering, sterilizing, and dechlorinating the water

 The clarified water is poured through a sand filter to remove fine particles of floc. The water
passes through a layer of sand and courser beds of gravel to capture the particles.
 capture the particles.
 Sterilization is necessary to destroy bacteria and organic compounds that might spoil the water's
taste or color.
 The water is pumped into a storage tank and is dosed with a small amount of free chlorine. The
chlorinated water remains in the storage.tank for about two hours until the reaction is complete.
PHASE3: Mixing the ingredients:

 The dissolved sugar and flavor concentrates are pumped into the dosing station in a
predetermined sequence according to their compatibility.
 The ingredients are conveyed into batch tanks where they are carefully mixed; too much agitation
can cause unwanted aeration.
 The syrup may be sterilized while in the tanks, using ultraviolet radiation or flash pasteurization,
 which involves quickly heating and cooling the mixture. Fruit based syrups generally must be
pasteurized.
 The water and syrup are carefully combined by sophisticated machines, called proportioners,
which regulate the flow rates and ratios of the liquids.
 The vessels are pressurized with carbon dioxide to prevent aeration of the mixture.

PHASE4: Carbonating the beverage

 Carbonation is generally added to the finished product, though it may be mixed into the water at
an earlier stage.
 The temperature of the liquid must be carefully controlled since carbon dioxide solubility increases
as the liquid temperature decreases.
 Many carbonators are equipped with their own cooling systems.
 The amount of carbon dioxide pressure used depends on the type of soft drink. For instance, fruit
drinks require far less carbonation than mixer drinks, such as tonics,
 which are meant to be diluted with other liquids.
 The beverage is slightly over-pressured with carbon dioxide to facilitate the movement into storage
tanks and ultimately to the filler machine.

PHASE5: Filling and packaging

 The finished product is transferred into bottles or cans at extremely high flow rates.
 The containers are immediately sealed with pressure-resistant closures, either tinplate or steel
crowns with corrugated edges, twist offs, or pull tabs.
 Because soft drinks are generally cooled during the manufacturing process, they must be brought
to room temperature before labeling to prevent condensation from ruining the labels.
 This is usually achieved by spraying the containers with warm water and drying them. Labels are
then affixed to bottles to provide information about the brand, ingredients, shelf life, and safe use of
the product.
 Most labels are made of paper though some are made of a plastic film. Cans are generally pre-
printed with product information before the filling stage.
 10 Finally, containers are packed into cartons or trays which are then shipped in larger pallets or
crates to distributors.
FLOW CHAT OF MANUFACTURING PROCESS OF COCOLA :

INGREDIENTS DELIVERY

WASHING AND RINSING

MIXING AND BLENDING

CODING

FILLING

LABELLING

INSPECTION

PACKAGING

WAREHOUSING AND DELIVERY

2.3.E. MANUFACTURING PROCESS OF COCOLA :

STAGE1: Ingredient Delivery:

Flavour concentrates are shipped from special Pepsi-Cola manufacturing plants in heavy-duty,
air-tight containers. Liquid sweeteners are transported in special tanker trucks. All ingredients and food
products are stored in clean, sanitary areas, and items requiring refrigeration are kept in temperature-
controlled are as .The bottles and cans that will eventually be filled with Pepsi are manufactured elsewhere,
and shipped to Pepsi plants wrapped and sealed for protection .Labels, cartons, caps, the carbon dioxide
used to carbonate soft drinks and other supplies are also produced for Pepsi by other companies. On
arrival ,everything is subject to careful inspection to make certain all of the ingredients and materials meet
high Pepsi standards.

STAGE2: Washing and Rinsing:

After the ingredients have been delivered, all of the mare washed thoroughly and cleaned.

STAGE3: Mixing and Blending:

Pepsi-Cola flavour concentrate is carefully combined with sweeteners and other ingredients in
large stainless steel mixing tanks.

STAGE4: Coding:
Once on the belt, cans are part of an enclosed, controlled environment that keeps them
sanitary and helps ensure quality throughout the filling process. They travel rapidly through a printer that
applies a production code to each can. Then they're automatically turned upside down, and rinsed
thoroughly with filtered water before proceeding directly to the filler.
STAGE5: Filling:
In the last step of the manufacturing process, as the now-rinsed cans reach the filler, they're re
inverted, immediately filled and the lid is applied tan average speed of 1,200 cans per minute. The filler is
where the syrups from the mixing tanks are combined with the purified water from the filtration process.
The liquid is then carbonated. This carbonation process gives softdrinks the special sparkle. fizzy
bubbles that adds to their quality of refreshment.

STAGE6: Labelling:
All Pepsi cans and bottles are imprinted with a freshness date, which is a date code that tells
you your soft drink is fresh. A final quality check ensures that the package is properly filled, sealed and
labelled.

STAGE7: Inspection:
Quality control audits performed by specially trained technicians are a critical part of the
manufacturing sequence for each batch, and are typical of the attention to detail that's necessary if the
highest possible quality standards are to be maintained. Cleanliness is also vital, so all internal and external
surfaces of the production system, including syrup lines ,proportioning, cooling and carbonating equipment,
are meticulously sanitized.

STAGE8: Packaging:
As products leave the manufacturing line, they're combined into a variety of packages six- or 12-
packs, 24- or 30-can cases or cases of individual two-litre bottles.

STAGE8: Warehousing and Delivery:

The finished packages are stacked on shipping pallets and moved to temporary holding
areas or to a central warehouse for shipping. The storage is purely temporary, since freshness is an
important part of delivering the best possible product to our consumers. Some of our products will be
quickly transported by large trucks to outlying districts and towns. Most, however, are loaded into Pepsi-
Cola delivery trucks you see calling on food stores in your own neigh bour hood. Other trucks deliver Pepsi-
Cola syrup to restaurants and fountains. To make sure there's always enough Pepsi for everyone who
wants one, our trucks are on the road every single day .Many individual stores actually receive deliveries
several times per week
MANUFACTURING COMPANIES :

The Coca-Cola Company

 American multinational beverage corporation and drink manufacturers, retailers and marketer of
nonalcoholic beverages. Largest beverage brands Coca-Cola, Fanta, Sprite.

PepsiCo
 American multinational food and beverage corporation with interested in the manufacturing,
marketing and distribution of grain-based snack foods, beverages, and other products. Largest
beverage brands Pepsi, Mountain Dew, Gatorade and Diet Pepsi.

Nestle
 Swiss multinational food and beverage company. It is the largest food company in the world
measured by revenues. Largest beverage brands Aquarel, Vittel, San Pellegrino, Perrier, Poland
Spring

Suntory Holdings
 Japanese brewing and distilling company group. Suntory soft drinks include such brands like
Bikkle, Mizone, Orangina, Dakara, Lucozade, Ribena.

Dr Pepper Snapple
 American soft drink company, based in Plano, Texas. Most popular soft drink brands are 7 Up, Dr
Peppers and Crush
Red Bull
 is a multinational energy drink company based in Austria. Most popular product is original Red Bull
energy drink.

Groupe Danone
 is a French food-products multinational corporation based in Paris. Danone has a portfolio of water
brands.

Cott Corporation
 is a supplier of private label carbonated soft drinks.

2.3.F. RED BULL ENERGY DRINK

The original Red Bull product, the energy benefits of Red Bull Energy Drink derive from a
unique blend of caffeine, B-group vitamins, sucrose, glucose and Alpine spring water. Today, Red Bull is
available in more than 167 countries with over 45 billion cans consumed so far.

2.3.G.THERE ARE SIX EDITION OF ENERGEY DRINK :

BLUE EDITION:

The Red Bull Editions products are a lineup of lightly carbonated beverages that offer the
same “wings” and ingredients as Red Bull Energy Drink and Red Bull Total Zero – but explore different
flavor profiles.

ORANGE EDITION
The Red Bull Editions products are a lineup of lightly carbonated beverages that offer the
same “wings” and ingredients as Red Bull Energy Drink and Red Bull Total Zero – but explore different
flavor profiles.
RED EDITION:
The Red Bull Editions products are a lineup of lightly carbonated beverages that offer the same
“wings” and ingredients as Red Bull Energy Drink and Red Bull Total Zero – but explore different flavor
profiles.

RED BULL SUGAR FREE

“Wings without the sugar,” Red Bull Sugar free offers the same flavor and benefits of Red
Bull Energy Drink without the sugar – coming in at only 5 calories per 8.4 fl oz. can. Like the original Red
Bull product, the energy benefits derive from a unique blend of caffeine, taurine, B-group vitamins, sucrose,
glucose and Alpine spring water.

RED BULL TOTAL ZERO

For those who want absolutely no sugar or calories – with the benefits of Red Bull Energy
Drink – Red Bull Total Zero gives you “nothing but wings.” Caffeine, taurine, B-group vitamins, sugar
substitutes and Alpine spring water come together to make this possible in the lightly carbonated beverage.

YELLOW EDITION:
The Red Bull Editions products are a lineup of lightly carbonated beverages that offer the
same “wings” and ingredients as Red Bull Energy Drink and Red Bull Total Zero – but explore different
flavor profiles.
2.4.BRANDS THAT MANUFACTURE NON ALCOHOLIC BEVERAGES :
 LIFEAID Beverage Company
 Nek ter Juice Bar
 Natalie's Orchid Island Juice Company
 Tiesta Tea Company
 Scooter's Coffee
 Boba Guys
 Humm Kombucha

2.4.A.Nuun & Company

 A major player in the nutrition space, Nuun is the brand behind sugar-free, gluten-free, and carb-
less, electrolyte-enhanced dissolvable drink tablets that come in a recyclable tube. Nuun sponsors
numerous athletic events across the country every year and has received support from many
athletes who serve as brand ambassadors.

2.4.B. LIFEAID Beverage Company

 Another nutritional brand, LIFEAID produces healthy performance drinks without the added sugar
and caffeine that many competitors include in their blends. There are special formulations designed
for traveling, working out, and even hangovers. The company’s FITAID line was the official
recovery drink of the 2017 CrossFit Games.

Nekter Juice Bar

 Nekter has storefronts across the country where it sells juices, smoothies, acai bowls, frozen
desserts, RTD bottled products, and chia parfaits. The company also has multiple juice cleanse
product lines available for purchase on its website. Customers can download the company’s app
as part of its loyalty program to skip the line at stores and receive free products.
Waiakea
 This brand is the first Hawaiian volcanic water of its kind that emphasizes a triple bottom line
business model. This is shown through its efforts to promote conservation and access to clean
water and education for people in need. Waiakea is the first American premium bottled beverage to
be certified CarbonNeutral for its variety of eco-initiatives, such as using 100% RPET packaging,
sustainable sourcing, and its regional reforestation projects.

Natalie’s Orchid Island Juice Company

 Natalie’s was born after the wife of a fourth-generation citrus grower wanted to help her husband
realize his dream of selling fresh juices. Today, the brand is sold in 33 states and 41 countries
worldwide and is certified as a Women’s Business Enterprise by the Women’s Business Enterprise
National Council.

Tiesta Tea Company

The producers of 50 flavorful and functional teas, Tiesta can be found in 6,500
retailers and hundreds of cafes. The brand uses thoughtful marketing messaging to tell consumers
the benefits of the tea they’re about to consume, what it tastes like, and how to brew it. Teas are
available in 5 unique blends, each providing a different function for consumers.
Scooter’s Coffee
 A drive-thru coffee franchise, Scooter’s originated in the Omaha metro area before expanding to 15
states. The company has partnered with Arbor Day Foundation and sources 100% shade-grown
coffee. Each cup of coffee sold helps preserve two square feet of rainforests.

Boba Guys :
 The Boba Guys produce high-quality bubble tea that’s sold at storefronts in San Francisco and
New York. The company has also launched a catering division, bringing their signature bubble tea
to special events in these metro areas. Bottled versions of their Pure Milk Tea is available for
purchase as well.

Humm Kombucha
 A major player in the fast-growing kombucha space, Humm had humble beginnings selling their
brews door to door and at farmers’ markets. Today, Humm can be found in every state, plus
Sweden. They also sell their kombucha on draft for purchase at many convenience stores.
Saxbys:
 A fixture on many college campuses, Saxbys is a coffee shop with a higher purpose. The brand
supports the entrepreneurial ventures of many young people through its Experiential Learning
program, where students can manage a store of their own in exchange for academic credit.
Currently, Saxbys operates cafes in 9 states.

Hiball Energy
 A force in the healthy energy movement, Hiball produces drinks in several flavors, and has even
expanded to cold-brew coffee and sparkling waters. All their products are organic and fair trade
certified. Several athletes also serve as brand ambassadors, embracing the healthy lifestyle that
Hiball supports.

Dyla :
Forto Coffee operates under parent company, Dyla. The brand’s 2oz coffee shots are organic and
certified fair trade, and are available with or without milk. Don’t be fooled – these little guys have as much
caffeine as 2 cups of coffee. The brand is also an official sponsor of the Drone Racing League.

LIVE Soda :
LIVE Soda isn’t soda at all! The brand produces kombucha and drinking vinegars comparable to
soft drinks. It’s #kickcola hashtag inspires consumers to switch over from sugary, nutritionless beverages to
better-for-you choices that still taste great.

Spindrift :
This brand of sparkling waters is the only one in America made with real squeezed fruit grown by
local farmers.Spindrift is a partner of 1% for the Planet, a charitable organization whose members
contribute at least 1% of annual sales to environmental causes.
 Brew Dr. Kombucha :
This kombucha line is actually produced by a prominent player in the tea
industry, Townshend’s. Since kombucha is partially made from tea, it was only a matter of time before the
teahouse decided to expand its horizons to bubbly probiotic beverages. The use of teas and botanicals as
opposed to juices give Brew Dr.’s blends a unique flavor profile that stands out from others on the market.

Capital Teas :
 This tea retailer sells a variety of tea-related products at its stores across the country and online,
including loose-leaf blends, teapots, and gift sets. Shoppers can also sign up for a monthly
subscription box where they’ll receive 3 teas from Capital’s selection of over 200, plus an
accessory or accompaniment.

Kohana Coffee :
 Kohana produces a cold-brew coffee concentrate, a RTD cold-brew coffee, and roasted coffee.
Named after the flower the unfolds to reveal a coffee bean, Kohana sources its ingredients
exclusively from organic farmers. The brand never uses heat as part of its cold-brew process,
making it the real deal.

B’more Organic:
B’more produces 7 flavors of skyr, a high-protein Icelandic dairy product comparable to yogurt. As
their name implies, all of B’more’s skyr is certified organic. The company donates 1% of sales to Jodi’s
Climb for Hope, a nonprofit dedicated to finding cures for Breast Cancer and MS.

ink! Coffee:
 With 16 locations in Aspen and Denver, ink! hand roasts its coffee in a high-altitude environment,
which delivers a s
 mooth taste that’s not bitter. Among its many charitable partnerships is one with Socially Conscious
Coffee, an organization that provides education, health, and environmental programs to coffee
farm laborers and their families.
Au Bon Broth :
 Capitalizing on one of the latest wellness crazes, Au Bon Broth makes organic, grass-fed bone
broth. The concoctions are available as capsules or frozen broths and are sold online and at select
retailers.
 What all of these brands have in common is their commitment to quality and close connection to
their end-users. Staying passionate about their craft and relevant in the marketplace is what has
catapulted them into positions of high growth.

2.5.CURRENT TRENDS IN BEVERAGES:

All the FMCG-type products trending lately are those related to the consumer lifestyle. It
is getting more and more popular to become a busy workaholic, to go to the gym, to live an allergen-free /
vegan lifestyle or to get rid of unhealthy products, such as alcohol.
All these trends are affecting the consumption of certain products. For the past
five years, we can see dozens of influencers online who are sweating in the gym to form a so-called perfect
body. These influencers and bloggers are spreading the trend of the body cult all around the globe.
Everyone wants to reach visible results as fast as possible. This can be done with the help of functional
products.
A sports drink with branched-chain amino acids (BCAAs) or essential amino acids
(EAAs) can help an athlete get results much faster or a protein drink can help them grow muscles faster.It
is well known that amino acids are the main ingredient in muscles. They play very specific key roles in
health and performance in human physiology and help athletes not only retain muscle but also burn fat.
Proteins are made up of both essential and non-essential amino acids that can be
used by the body for a plethora of benefits. Some of these key benefits, besides muscle building, include
improved mineral absorption and improved focus during exercise.
The body must break the protein down into these free-form amino acids in order
for them to function. Consuming amino acids in their free form is beneficial since these amino acids can
address their function almost immediately.
2.5.A.Branched-chain amino acids:
include the essential amino acids leucine, isoleucine, and valine. They are very popular
among strength athletes, yet there is strong evidence validating their use for endurance training and racing
as well. Numerous research studies have shown these three key amino acids to be extremely important to
consume, especially during dieting and exercising.
The human body cannot make essential amino acids. As a result, they must come from food. The
nine essential amino acids are histidine, isoleucine, leucine, lysine, methionine, phenylalanine,
threonine, tryptophan, and valine. Having EAAs in a drink helps an athlete to consume the necessary
amount of these essential functional ingredients in order to enable faster muscle formation and to achieve
higher endurance. Sugar content is a very hot topic all over the glob
The only negative aspect of these functional ingredients is that combinations containing
the EAAs have a very strong and specific aftertaste.
There are ways to overcome this problem using a sweetener. Usually, sports
drinks are supposed to have as few kcal as possible, so artificial sweeteners are the best option to provide
a strong and sweet taste, which could also help to cover up the unpleasant aftertaste.

2.5.B.Protein-based beverages:
are another very popular type of drink among athletes. One of the most popular protein
sources is whey protein. It is thought to be the best form of protein for the body to digest and use. Whey
protein is rich in glutamine and BCAAs.
Protein itself has a specific taste and has a tendency to form a dry feeling in the
mouth, so the sweeter the final drink is, the more pleasant its taste is However, those who are consuming
such beverages are very much into calculating the Kcal. Therefore, there are two ways to go: into artificial
sweeteners or into working with more Kcal and natural sweeteners such as stevia or deionized grape juice
concentrate.
Therefore, at the end of the day, the consumer has to make a decision on the
more preferred product – the one with natural sweeteners or the one with less Kcal.As an alternative to
dairy-based protein, we notice more products being launched based on plant proteins, such as soy, oat or
rice.
The plant-based protein trend is based not only on the popularity of veganism
but is also due to the growing number of consumers who are lactose intolerant.
Plant protein-based products are mainly called meal replacements, because of their
thicker consistency and ability to fight hunger due to high fiber content.A few years ago these beverages
were mainly marketed in powder form. However, these days leading brands are creating more consumer-
friendly liquid products with a single serving per bottle.
This is obviously more comfortable for people in the offices who have the ability to self-prepare a
drink using a powder base.Sugar content is a very hot topic all over the globe, as the world is trying to fight
obesity and diabetes with applications of sugar tax on certain products. This trend leads to less sweet
beverage categories, such as naturally brewed tea or adult soft drinks.

2.5.C. Naturally brewed tea:

Naturally brewed tea is becoming a solution for less sweet beverages as consumers are
already used to the unsweetened tea made at home, so this is a less shocking experience for soft drink
lovers.
Tasting an unsweetened or slightly sweetened tea product, you can match the
already familiar taste in your previous experience, which does not form negative emotions about the certain
product.What’s more, brewing tea naturally leaves the taste of the final product naturally sweeter in
comparison with a drink made using tea extracts. In terms of tea types, we can notice thtendency of very
generic tea types: green tea and black; however, more people are starting to look for something unique like
Yerba Mate, Guayusa or Hibiscus tea.

2.5.D.Adult soft drinks :

Adult soft drinks are one more category for less sweet beverage types. The function of these
beverages is to substitute for an alcoholic drink. In order to be able to consume it during the whole evening,
it has to be not too sweet, so it will be not too difficult to drink more than one serving and it has to be catchy
so you would want to drink more of it.
Usually such drinks contain something a surprising and unique flavour, for example,
spicy ginger, chilli pepper, turmeric, cayenne pepper or a very specific herbal combination.Most of the time,
these drinks are carbonated, refreshing and not too intense in terms of a taste profile.

Flavoured water:
Flavoured water has the most popular beverage across the globe – water – as its main ingredient.
Therefore, the tendency of water fortification is growing. We can notice more brands appearing in global
markets that are simply flavoured water. The addition of natural flavours to carbonated water – or even
carbonated spring water – gives a nice hint of fruit, without any additional Kcal or sugar content. It’s a
refreshing upgraded water solution.
Consumers are requiring more attention to be given to higher quality products, with
natural and organic signs on the label. This is where craft sodas are taking over a niche in the beverage
industry.The idea that small-batch processing provides high-quality refreshments is spot on with
consumers. Small batch production and in-house craftsmanship draw on the pressures that push
consumers toward organic and natural products.
Consumers want organic and natural food options, not only at grocery stores but
also at restaurants and from vending machines, too. he main ingredients of craft sodas are juices not from
concentrate, including fermented fruit juices or ginger juices, together with some herbal extracts or
infusions.
UNIT 3: PRESERVATION & NUTRION VALUE OF NON ALCOHOLIC BEVERAGES
 HEALTH & NUTRITION VALUE OF NON ALCOHOLIC BEVERAGES
 TYPES OF SYRUPS & PROCESS
 EMERGING PRESERVATION METHOD FOR BEVERAGES
 SALES & MARKETING OF NON ALCOHOLIC BEVARAEGES
 JUCICE STABILIZATION & PRESERVATION

3.1..HEALTH & NUTRITION VALUE OF NON ALCOHOLIC BEVERAGES

3.1.1.Beverages Play an Important Role in Nutrition
When thinking about nutrition, you may focus only on the food that you eat. It’s important to think carefully
about the choices you make to balance protein, carbohydrates and fats. It’s also important to get the most
nutritional impact for your calories, with the best choices packing the most nutrients into each calorie.
However, it is also beneficial to carefully choose your beverages to balance your nutrition. It can
be easy to drink sugar all day in the form of coffee sweeteners, soda and energy drinks. Many who strive for
nutritional choices in foods often forget about the nutrition that is contributed through beverage consumption.
This can be especially critical if you are a family that receives Supplemental Nutrition Assistance
Program (SNAP, formerly food stamps) benefits. You may have limited resources to choose foods and
beverages that are nutritious, and you may feel pressured to make every calorie count toward good health.
Here are a few reasons why you can think of your beverages as a way to get good nutrition, too:

When your body has an adequate supply of the nutrients it needs while you also manage
your calorie intake, you are maintaining a healthy weight with your energy balance. Think about not only foods,
but beverages as being part of your energy balance.

This is not true of all beverages, of course. Avoid soda, sweetened teas and other soft drinks
because they will not supply a good balance of nutrients for the calories you consume. Instead, consider the
nutrients you supply to your body with milk, 100 percent fruit and vegetable juices and soy-based beverages.
These choices provide your body with important nutrients you need for good health. Fruit and
vegetable juices that are 100 percent juice can fuel your body with vitamin C, folate and potassium. Watch out
for juice that does not say “100 percent juice” on the label. They are often loaded with sugar or artificial flavors
meant to imitate real juice.
Milk and soy-based beverages can be an important source of calcium and protein. These
nutrients strengthen bones and muscles and can help stave off hunger.

Whether going out or staying in, keep a tall glass of water nearby. It can aid in digestion, keep
you hydrated and keep your body humming. It can be easy to load up on calories with many beverages, even if
you stick to healthy choices like juice or milk. To keep calorie consumption in check, make juice and milk part of
your daily choices, but make water the bulk of your beverage consumption. It will make you feel great.
At Second Harvest Community Food Bank, we help individuals and families make the most of
their resources with healthy beverage choices. Give us a call today to see how we can help your family access
the resources you need to put nutritious choices on your table.
3.1.2. HEALTH BENEFITS & NUTRION VALUE OF MILK
Milk is a wholesome, nutrient-rich food that
provides high levels of essential nutrients
Milk tastes great and provides significant amounts of
many of the nutrients our bodies require for good health.
High-quality protein
Calcium
Phosphorous
Vitamin D
Vitamin B12
It also provides good amounts of magnesium and vitamin A, and contains potassium, as well.
Calcium is one of the nutrients most likely to be lacking in the American diet. According to government
statistics, about a third of men and even more women fall short of calcium recommendations.
All milks—whole, reduced fat, low-fat, and fat-free milk—have a similar nutrient profile with the exception of
calories and fat. The nutrient content of chocolate and other flavored milk is comparable to that of unflavored
milk. In general, chocolate-flavored milks have about 60 more calories than their unflavored counterparts per
eight-ounce serving.

Nutrients in Milk
Today, a variety of milks are available to suit different lifestyles and meet the taste, nutrition, health, and
convenience preferences of consumers. Milks of varied fat content are available for those wishing to control
calorie or fat intake and low- or reduced-lactose milks are available for individuals who experience lactose
intolerance.
milk is a nutrient-rich food, a good source of several essential nutrients and a great source of
others, including:

Calcium
Essential for healthy bones and teeth, muscle contraction, normal blood clotting and nervous system
functioning.
Calcium also plays a protective role in hypertension, certain cancers and in body weight management.

Protein
 Needed to develop and maintain muscles, promote healthy skin and hair, maintain hormonal balance
and blood albumin levels.
Essential for the proper functioning of antibodies to help resist infection
Vitamin A
 Needed for growth, cell division, reproduction, healthy skin, hair and tissues, vision and immune
system.
Vitamin D
 Promotes absorption and use of calcium for healthy bones and teeth.
 The skin can synthesize vitamin D if exposed to enough sunlight on a regular basis although that ability
diminishes with age.

Vitamin B12
 Required for the function on an enzyme in producing energy from fats and proteins.
 Potassium
 Helps to maintain healthy blood pressure, may reduce the risk of developing kidney stones and may
help to decrease bone loss.
 Collectively, this unique package of vitamins and minerals work together to keep you healthy and help
prevent diseases, such as hypertension and osteoporosis.

Magnesium
 Aids transmission of nerve impulses and muscle contraction.

Phosphorous
 Is an essential component of cell membranes in the form of phospholipids.
One serving of milk is one eight-ounce cup. The Dietary Guidelines for Americans recommend that individuals
ages nine and older consume three servings of milk, cheese or yogurt each day.

3.1.3.HEALTH & NUTRION VALUE OF HOT COCOA

Cocoa contains flavonoids, which are compounds produced by plants that researchers believe
may have health benefits. There is some evidence that flavonoids reduce the risk of cardiovascular disease by
decreasing blood pressure and improving blood vessels
History of Hot Cocoa
Hot chocolate is a heated beverage made from shaved chocolate, melted chocolate buds, or
cocoa powder mixed with sugar and heated milk or water.
It is believed that the first chocolate beverage was created by the Mayans about 2000 years ago, which was a
mixture of cocoa seed paste, water, cornmeal, and chili peppers. The drink was served cold. The Aztec version,
which became an essential part of their culture around 1400 AD, was a bitter, spicy drink that was believed to
have medicinal properties, to fight fatigue, and enhance mood.
Hot chocolate became popular in Europe after it was introduced through contact with the new world. Europeans
used sugar instead of chili pepper to create a sweet tasting beverage that became a luxury item that only the
nobility could afford.
In the 1800’s, cocoa powder was developed in the Netherlands by separating the greasy cocoa butter from the
cocoa seeds. The powder was easier to stir into milk or water and was lower in fat because the cocoa butter
was removed.
During the 16th century Europeans visiting the Americas considered hot chocolate to be an acquired taste.
Sugar was not yet routinely available and the newcomers found the spicy, bitter drink to be unpleasant.
Maximizing the Health Benefits of Cocoa
In general, the less processed the cocoa is, the more nutrients it contains. Cocoa in its raw form has four times
the antioxidants as processed cocoa. It is available at health foods stores and will taste bitter, but you can add
sugar or honey to sweeten it. The general rules when looking for cocoa powder are:
Maximizing the Health Benefits of Cocoa
In general, the less processed the cocoa is, the more nutrients it contains. Cocoa in its raw form has four times
the antioxidants as processed cocoa. It is available at health foods stores and will taste bitter, but you can add
sugar or honey to sweeten it. The general rules when looking for cocoa powder are:
 The darker the chocolate, the more antioxidants it contains.
 The higher cocoa content, the more antioxidants it contains.
 The less sugar, the better it is for your overall health.
Chocolate in general contains saturated fat and sugar, so remember that moderation is the key. Look for hot
cocoas that are lower in fat and sugar and use low-fat or nonfat milk to prepare it, thereby increasing the
nutritional punch of this tasty beverage!

3.1.4.HEALTH & NUTRION VALUE OF TEA

Tea is a delicious and refreshing drink that has been enjoyed for centuries by many cultures.
In fact, the ancient Chinese considered tea medicinal1. Tea contains special substances called polyphenols,
Including catechins, which are antioxidants.
The main antioxidant catechins in tea are epigallocatechin -3-gallate (EGCG), epigallocatechin (EGC) and
epicatechin (EC). Cell, animal and human studies suggest that catechins in tea, especially EGCG, can inhibit
tumor growth in the tissues of the skin, lung, mouth, esophagus, stomach, small intestine, liver, colon,
pancreas, ovary and mammary glands2.
On a population basis, people that drink tea regularly may have lower rates of some cancers than people that
do not drink tea. Studies also suggest that tea consumption may lower the risk of cardiovascular disease.
EGCG, the potent antioxidant in tea, may inhibit plaque formation in artery walls
All tea is made from the leaves of the bush camellia sinsensis. Teas are classified as
three major types, depending on the manufacturing process: green, oolong, and black.
Green tea is produced by drying and steaming the fresh tea leaves.
Oolong tea is produced by partially fermenting the tea leaves before drying them.
During the production of black tea, tea leaves are fermented, or oxidized, before drying and steaming. This
process produces the darker color of black tea
The antioxidant content of green tea is higher than that of black or oolong tea. Drinking three to five cups of
green tea a day provides about 250 milligrams of catechins, which is a desirable level.
Tea is a great choice for a beverage, because it has virtually no calories. Green tea has less caffeine than
coffee and is therefore less likely to cause sleep disturbances.
Green tea contains vitamins and minerals. Drinking 5 cups of green tea a day can provide 5-10 percent of the
daily requirements for Vitamin B6, folic acid, niacin, riboflavin and magnesium, in addition to 25 percent of the
daily requirement of potassium
Not only is green tea healthy for you and packed with antioxidants, it tastes good! Many people also enjoy tea
for its soothing taste.
Iced tea is a refreshing summer treat. Simply place four to five tea bags in a large glass jar or pitcher, place
pitcher outside in the sun or the sunniest place in your house, let steep for an hour or until water is darker in
color, add ice and enjoy!

3.1.5.HEALTHY BEVERAGE GUDILINES

 Water
 Tea and Coffee
 Low-Fat and Skim Milk and Soy Beverages
 Non calorically Sweetened Beverages
 Caloric Beverages with Some Nutrients
 Calorically Sweetened Beverages
 Putting it All Together: A Sample Beverage Plan
 In the beginning there was water—abundant, refreshing, providing everything the body needs
to replenish the fluids it loses. Humans relied on it as their only beverage for millions of years. Milk came next,
with the advent of agriculture and the domestication of animals. coffee and tea, all drunk for taste and pleasure
as much as for the fluids they provide. The newcomers—soft drinks, sports and energy drinks, and the like—
offer hydration but with a hefty dose of unnecessary calories that the body may have a hard time regulating.
With so many choices, all with different, sometimes unexpected effects on health, it’s easy to be confused
about the “best” beverages for health. This prompted a group of nutrition experts from across the U.S. to form
the independent Beverage Guidance Panel. These six researchers, including of the Harvard School of Public
Health’s Department of Nutrition, reviewed the evidence on beverages and health and ranked categories of
beverages into six levels, based on calories delivered, contribution to intake of energy and essential nutrients,
and evidence for positive and negative effects on health. The winner Water. But that doesn’t mean that water is
the only beverage that’s good for your health, or that everyone needs to drink eight glasses of water a day.

Level 1: Water
Water provides everything the body needs—pure H2O—to restore fluids lost through metabolism,
breathing, sweating, and the removal of waste. It’s the perfect beverage for quenching thirst and rehydrating
your system. When it comes from the tap, it costs a fraction of a penny per glass. Water should be the
beverage you turn to most of the time.

Level 2: Tea and Coffee

After water, tea and coffee are the two most commonly consumed beverages on the
planet. Drunk plain, they are calorie-free beverages brimming with antioxidants, and other biologically active
substances that may be good for health. Up to three or four cups of coffee or tea a day appear to be fine. Green
tea, especially the strong variety served in Japan, has received attention for its potential role in protecting
against heart disease, while coffee may help protect against type 2 diabetes. More research on the health
benefits of tea and coffee is needed, but one thing is for certain: The addition of cream, sugar, whipped cream,
and flavorings can turn coffee or tea from a healthful beverage into a not-so-healthful one. For example, a 16-
ounce Mint Mocha Chip cappuccino with Chocolate Whipped Cream contains 470 calories. Tucked in this
beverage (which is actually closer to a dessert) are 12 grams of saturated fat—nearly a day’s worth—and 71
grams of sugar, the equivalent of 17 teaspoons of sugar. Keep in mind that for pregnant women, the jury is still
out on whether high coffee or caffeine intakes increase the risk of miscarriage, but it seems prudent to limit
caffeinated beverages to one cup per day. (For more information about coffee and chronic disease,

Level 3: Low-Fat and Skim Milk and Soy Beverages

For children, milk is a key source of calcium and vitamin D. Fortified soy milk is a
good alternative source of calcium and vitamin D for those who prefer not to drink’s cow’s milk. Both are also
good sources of protein and other essential micronutrients. Low-fat milk, sold as 1% or 1.5% milk, or skim milk,
which is virtually fat-free, are the best choices because they contain much less saturated fat than reduced-fat
milk or whole milk, which contain 2% and 4% milk fat, respectively. Even low-fat milk is high in calories, and
high levels of consumption may increase the risk of prostate and ovarian cancer (see The Nutrition Source
article Calcium and Milk: . So it’s best for adults to limit milk (and all dairy products) to a glass or two a day; less
is fine, as long as you get enough calcium from other sources. For growing children, the ideal amount of milk
and calcium is less clear, but not pushing beyond two glasses of milk per day appears to provide sufficient
nutrition without being excessive.
Level 4: Non calorically Sweetened Beverages
So-called diet sodas and other diet drinks are sweetened with calorie-free artificial
sweeteners such as aspartame (Equal®, NutraSweet®, others), saccharin (Sweet ’N Low, Necta Sweet, others),
or

(Splenda); a new addition to the market are drinks sweetened with stevia, a calorie-free sweetener made from
the leaves of a South and Central American shrub. These diet drinks are a better choice than sugar-sweetened
soft drinks because they are lower in calories. But the possibility that they may contribute to weight
gain suggests that they aren’t an innocuous alternative to water, and should be drunk as the occasional treat
rather than as a daily beverage. For those who find it difficult to give up full-calorie soda, these may be useful in
making the transition to healthier beverages, like a nicotine patch can do for smokers.

Level 5: Caloric Beverages with Some Nutrients

This category includes fruit juice, vegetable juice, whole milk, sports drinks, vitamin-
enhanced waters, and alcoholic beverages. Each has its pluses and minuses. One-hundred-percent fruit juice
has most of the nutrients of the fruit itself, but it usually delivers more energy. The Dietary Guidelines for
Americans recommends no more than one serving (4 ounces) of 100% fruit juice as part of the daily fruit intake.
Fruit smoothies are usually very high in calories, and so aren’t recommended as daily beverages. Vegetable
juice is a lower calorie alternative to fruit juice, but may contain a lot of sodium. Whole milk is a good source of
calcium and vitamin D, but has nearly twice the calories as skim milk. Whole milk is also a significant source of
saturated fat, with 4.5 grams per glass. Sports drinks have fewer calories than soft drinks, and offer small
amounts of sodium, chloride, and potassium. They aren’t needed by casual athletes or daily walkers. The only
people who really need them are endurance athletes who exercise for more than an hour at a stretch and who
sweat a lot. Vitamin-enhanced waters, meanwhile, are not necessary for anyone who takes a daily
multivitamin, and adding vitamins to a sugary drink does not make it a healthy choice. Alcohol may have
benefits for some but may be hazardous for others, and entire books have been written on the subject (see The
Nutrition Source article Alcohol: Balancing Risks and Benefits for more information).

Level 6: Calorically Sweetened Beverages

The Beverage Guidance Panel gave its “least recommended” designation to
beverages that are sweetened with sugar, high-fructose corn syrup, or other high-calorie sweeteners and that
have few other nutrients. These include carbonated and noncarbonated soft drinks, fruit drinks, lemonade, and
other.” They get the thumbs down as a daily beverage because they provide so many calories and virtually no
other nutrients. Routinely drinking these beverages can lead to weight gain and increase the risk of type 2
diabetes. Fruit smoothies, many flavored coffee and tea drinks, and some so-called energy drinks also fall into
this category. (For a handy guide to the calories and sugar in popular beverages, see on The Nutrition Source.)
Your body would be perfectly content if you drank nothing but water. You would
get all the fluid you need, and you would get all of your nutrients from food. But with so many choices available,
most people drink a variety of beverages. To give some perspective to choosing beverages, the Beverage
Guidance Panel poured its recommendations into a pitcher. The exact number of ounces isn’t what’s
important—these are given for a typical person taking in 2,200 calories a day. What matters are the
proportions. Here’s one way the Panel suggests getting less than 10 percent of daily calories from beverages:
 At least half of your daily fluid should come from water. For a person who needs 12 cups of fluid a day,
that would mean six cups of water. More is fine—up to 100% of your daily beverage needs.
  About one-third (or about three to four cups) can come from unsweetened coffee or tea. If you flavor
your coffee or tea with a lot of sugar, cream, or whole milk, then drinking less would help manage
weight. If you take a pass on coffee or tea, choose water instead.
 Low-fat milk can make up another 20 percent, or about two 8-ounce glasses. Less is fine, just make
sure you get your calcium from another source.
 A small glass (4 ounces) of 100% fruit juice, and no more than 1 to 2 alcoholic drinks for men or no
more than 1 for women.
 Ideally, zero “diet” drinks made with artificial sweeteners, but up to 1 to 2 glasses (8 to 16 ounces) a
day (this is adapted from the Beverage Guidance Panel’s original recommendation of up to 32 ounces
per day).
 Ideally, zero drinks sweetened with sugar or high-fructose corn syrup, but up to a maximum of 8
ounces.
 3.2..1.TYPES OF SYRUP & MANUFACTURING PROCESS

Maple Syrup
 Real maple syrup is produced by boiling down the sap of a maple tree until it is thick and sweet.
Artificial maple syrup is common today, as it is much less expensive than the real kind. Maple syrup is
most commonly used as a breakfast sweetener, poured over pancakes, waffles and oatmeal.
Simple Syrup
 Mix together 1 lb. of white sugar and 13 oz. of water. Stir this mixture over medium heat until the sugar
dissolves completely. Let this mixture cool and you have simple syrup, useful for bartenders all over the
world. This syrup is used to sweeten cocktails and mixed drinks because granulated sugar won't easily
dissolve in cold liquids.
Corn Syrup
 This sweetener, made from corn starch, is in almost every home in America in the form of soft drinks,
ketchup, ice cream and thousands of other commercially made food products. Baked goods made with
corn syrup turn out moister and have a better texture, while the syrup itself is economical because it
won't crystallize, giving it a long shelf life.

Chocolate Syrup
 Without chocolate syrup we could never have chocolate sundaes, a staple of ice cream stands all over
the country. Chocolate syrup is made from cocoa powder, flavorings and corn syrup. This versatile
chocolate topping is used on ice cream, cake, in milk and in many other dessert applications.
Honey
 Honey is a naturally-made syrup, created in beehives. The flavor of various honeys depends on the
flowers from which they were made. Honey is used worldwide as a sweetener for baked goods and
beverages.
Molasses
 Molasses is the leftover product after cane sugar crystals have been removed during sugar cane
refining. Molasses is used in baking, candy-making and in the production of rum. The better grades of
molasses have a lighter color and flavor, while the darkest molasses, blackstrap, is used mainly as an
additive to cattle feed.

3.2.2.PRODUCTION PROCESS OF MAPLE SYRUP

In the making of maple syrup, one could say that the farmer comes last and not be wrong. The
sap of the maple will never become maple syrup until the farmer intercedes. The following five components
make up that transformation.
Season
 1 In the winter, the maple does not grow, and it stores its sap in its roots. By late spring when the trees
begin to produce leaves and flowers, a chemical change will have occurred in the sap giving it an
unpleasant taste, which farmers describe as "buddy." It is only in early spring, usually February through
April, when warm days cause the sap to flow up from the roots to the branches to feed new growth and
cold nights cause the sap to return to the roots, that the trees can be tapped.
Americans have always had a sweet tooth. Native Americans satisfied their taste for sugar
through the production of maple syrup and European settlers of New England learned the practice. After the
Revolutionary War, many farm families in the northern United States and territories produced maple syrup and
maple sugar for home consumption. Surveyors of new territories noted the presence of "sugar" trees, and
settlers named streams near maple groves "Sugar Creek."
Cane sugar production in America did not develop until the late eighteenth century.
The growing season in the southern part of the United States did not allow sugar cane to mature, and no
methods of processing immature cane existed. In 1795, in what was then French territory, Etienne de Bore
perfected a means of crystallizing sugar from immature sugar cane in New Orleans. Other planters copied de
Bore and the American cane sugar industry began. By 1802, 75 sugar plantations produced as much as eight
million Ib (four million kg) of brown sugar. When the United States acquired the Louisiana Purchase, it gained
these sources of sugar production. Midwestern farmers, and later, Western producers who used irrigation, grew
sugar beets to sell to sugar processors.
Sugars from cane and beets are generally used for baking, but maple syrup and maple sugar remain popular in
spite of other sweeteners. Families with an affinity for this tasty confection continue to tap trees in the spring,
and thousands of Americans purchase maple syrup to pour over their morning stack of pancakes.
Tapping
 2 To tap a maple tree, farmers drill a 0.5 in (1.3 cm) hole about 2.5-3 in (6-8 cm)

To collect maple sap, holes are drilled into the trees and hollow spikes are inserted. Traditionally, pails
collected the syrup that dripped out, but modern systems send the sap directly to the sugar house.
into the trunk. The hole is drilled at a slightly upward angle to prevent sap from collecting in the hole, freezing,
and cracking the trunk. Care is taken only to drill into the light-colored sapwood, which will heal, and not into the
darker heartwood, which will not. Trees from 12-15 in (30.5-38 cm) in diameter supports one tap, and the
number of taps increases as the trees grow larger, with a maximum of four taps per tree. Each tap yields an
average of 10 gal (38 1) of sap per season, which makes about a quart of syrup. New holes must be drilled at
least 4 in (10 cm) above and 6 in (15 cm) to either side of previous holes. This prevents large areas of scar
tissue from forming in the wood and leaving the tree open to disease. Properly cared for, the holes will heal
completely in one or two years and will cause no damage to the tree.
Collecting
 3 Once the tree is tapped, farmers gently drive a hollow spike called a spile into the hole. The spile is a
round, hollow piece of wood about the diameter of a broom handle with a metal tip to help drive the end
into the wood. Traditional methods use a canvas bag or a bucket hung from the spile to catch the
dripping sap. The bucket or bag is covered to keep out debris. Once a day, the farmer empties the
buckets into a large gathering tank pulled through the fields by a horse or tractor. The tank is pulled to
the building where the sap is processed, called the sugar house, and emptied into a holding tank.
While the sight of pails hung from maples and the sound of dripping sap is much more romantic than modern
systems, this traditional method of collection has a few inherent flaws, especially for large-scale producers. The
first is that collecting syrup bucket by bucket is both time and labor intensive, and is therefore costly. The
second is that sap should be processed immediately after being collected in order to produce the best quality
syrup. Under the traditional system, if collection exceeds production, the sap must be stored. And if collection
falls behind, production must slow.
Modern systems eliminate the collection process altogether and send sap straight from the trees to the sugar
house. To accomplish this, a plastic tube is attached to each spile; the tubes run together to a larger pipe, and
the pipes, in turn, run from the

Collected sap enters the holding tank and then travels to the flue pan. Here it is heated, concentrating the sap
and causing a chemical change. Maple sap becomes maple syrup at the moment when its concentration of
sugar reaches 66%. The syrup is filtered and poured into containers.
various parts of the orchard directly to the sugar house. A pump maintains a constant, slight vacuum and keeps
the sap constantly moving through the pipeline.
Sugaring
 4 Possibly the most important piece of the maple syrup-making process takes place in the sugar
house. The initial sugar content of the sap, its clarity, and to some extent, its taste are all determined by
weather, soil, and ultimately, the tree, all of which are outside the control of the grower. It is only
 through the process of heating and condensing the sap that it takes on the distinctive sweet flavor of
maple syrup.
Most commercial syrup producers use a continuous feed system to make syrup. Sap continuously, but very
slowly, enters from a holding tank on one end, and finished syrup is continuously drained and bottled at the
other end. The sap is heated over a wood- or oil-fueled fire in a series of long, shallow stainless steel pans.
This causes the water in the sap to steam off, condensing the sap, and causes a chemical change in the sap,
which brings out a flavor not present before it is heated. The sap first enters the flue pan, which has a
corrugated bottom lined with a series of pipes called flues. The flues serve two purposes. First, the fire heats
the air inside the flues, which provides a more even, gentle heat than the fire gives directly and which allows the
sap to be heated longer and at a higher temperature, evaporating more water without the danger of scorching
the sap. Second, the wavy pan bottom increases the surface area of the pan and allows more syrup to be in
contact with the heat at the same time. From the flue pan, the sap flows into the flat-bottomed syrup pan where
it is finished. The two pans are divided by partitions that allow a slow, constant flow of sap.
Maple sap becomes maple syrup at the moment when its concentration of sugar reaches
66%. Producers test this concentration using two methods. The first uses the formula that syrup is finished
when it reaches the temperature at which water boils plus 7.1°F (4.3°C). Because water boils at different
temperatures depending on altitude, producers boil a sample of water and measure its temperature. When the
syrup reaches the sample's temperature plus 7.1°F (4.3°C), it is done. The second, perhaps more scientific,
method involves an instrument called a hydrometer. A hydrometer is a sealed glass tube with a small amount
of weight in one end. Running horizontally around the outside of the tube are a series of lines which indicate
concentration in percentage; the lines are specially calibrated for maple syrup. Once the sap has been heated,
a sample is placed in a cylinder and the hydrometer is placed in the sap. The hydrometer sinks to the line that
indicates the current sugar concentration in the sap. When the hydrometer sinks to the line that indicates 66%,
the sap has become syrup. As the sugar approaches 66%, it is checked constantly. Finishing the syrup at the
proper sugar concentration is critical: too high and the syrup will crystallize; too low and it will spoil.
Bottling
 5 Once the syrup is properly finished, it is poured through a cloth filter to remove any sugar sand,
called nitre. It is then poured into glass or metal containers while still hot. The container is filled to the very top
and then tightly sealed. Because maple syrup contains no preservatives, this final step ensures that the
container is sterile and airtight and prevents any spoiling.
3.2.3.A Simple Syrup Cheat Sheet
 Simple Syrup. This sweetener lives up to its name—it's equal parts granulated sugar and water
heated simply until the sugar crystals dissolve.
Rich Simple Syrup
 Demerara Syrup
 Honey Syrup
 Agave Syrup
 Brown Sugar Syrup
 Allspice Syrup
 Almond Syrup

MINT SYRUP
 Green Mint Syrup.
 Peppermint Syrup.
 Mojito Mix.
 Vanilla Syrup
BRANDS NAMES OF SYRUP
 SHOPRITE – PANCAKE SYRUP
 JEMIMA-ORIGINAL SYRUP
 DUTCH MAPLE SYRUP
 DUTCH GOLD ORIGINAL MAPLE SYRUP

3.3.EMERGING PRESERVATION METHOD FOR BEVERAGES

3.3.1. Introduction:
There are two methods of preservation traditional and non-traditional beverage preservation
approaches including physical methods (non-thermal pasteurization), chemical methods (natural food
preservatives) and their combinations for extension of the shelf life of fruit juices and beverages.
Traditionally, the shelf-life stability of juices has been achieved by thermal processing. Low
temperature long time (LTLT) and high temperature short time (HTST) treatments are the
most commonly used techniques for juice pasteurization. However, thermal pasteurization tends to reduce the
product quality and freshness. Therefore, some non-thermal pasteurization methods have been proposed
during the last couple of decades, including high hydrostatic pressure (HHP), high pressure homogenization
(HPH), pulsed electric field (PEF), and ultrasound (US). These emerging techniques seem to have the potential
to provide “fresh-like” and safe fruit juices with prolonged shelf-life. Some of these techniques have already
been commercialized. Some are still in the research or pilot scale. The first part of the chapter will give an
update of these emerging non-thermal techniques.
Apart from thermal pasteurization, some chemical preservatives are also widely used for the
extension of the shelf-life of fruit juices and beverages. Two of the most commonly used preservatives are
potassium sorbate and sodium benzoate. However, consumer demand for natural origin, safe and
environmental friendly food preservatives has been increasing since 1990s. Natural antimicrobials such as
bacteriocins, organic acids, essential oils and phenolic compounds have shown considerable promise for use
in some food products. The second part of the chapter will comprise of applications of these natural
antimicrobials in fruit juice preservation.
From scientific literature, it is apparent that some individual non-thermal methods as
well as natural antimicrobials are effective to inactivate microorganisms or reduce the log colony forming units
(CFU) while not adversely affecting the sensory and nutritional quality. Moreover, the combination of these
techniques could also provide synergistic effects on prolonging the shelf-life of fruit juices and beverages and
potentially could become replacements for traditional pasteurization methods. The third part of the chapter will
provide recent progresses of these combined techniques in fruit juice shelf-life extension.

3.3.2. Traditional thermal pasteurization

Thermal processing is the most widely used technology for pasteurization of fruit juices and beverages. Juice
pasteurization is based on a 5-log reduction of the most resistant microorganisms of public health significance
(USFDA 2001). The process could be accomplished by different time-temperature combinations.
 Low temperature long time (LTLT)
Fruit juice has been traditionally pasteurized by batch heating at 63-65°C for relatively longtime (D'Amico et al.
2006). This method has been replaced by high temperature short time treatment due to the undesirable quality
changes during this process.

High temperature short time (HTST)

HTST treatment could minima those undesirable quality changes made by batch heating due to the much less
duration of heat treatment. Currently, HTST pasteurization is the most commonly used method for heat
treatment of fruit juice.

3.3.3. Non-traditional method

Thermal processing has been proven to be effective for preservation of fruit juice and
beverages. However, thermal treatment tends to reduce the product quality and freshness. Nowadays,
consumer demand for natural, healthy and convenient food products is fast growing, which leads to the
innovation of novel food preservation technologies. Based on the literature, these novel technologies can be
generally divided into physical methods (mostly non-thermal methods) and chemical approaches.

Physical methods (Non-thermal pasteurization)

Some non-thermal pasteurization methods have been proposed during the last couple of decades,
including high hydrostatic pressure (HHP), high pressure homogenization (HPH), pulsed electric field (PEF),
and ultrasound (US). These emerging techniques seem to have the potential to provide “fresh-like” and safe
fruit juices with prolonged shelf-life.

High hydrostatic pressure (HHP)

High hydrostatic pressure (HHP) processing uses pressures up to 1000 M Pa, with or
without heat, to inactivate harmful microorganisms in food products. High hydrostatic pressure has traditionally
been used in non-food areas such as ceramic and steel production. The application of HHP in food area started
from 1900s when Hite and other researchers applied HHP on the preservation of milk, fruits and vegetables.
However, it takes a long time for the commercial products to emerge in the market. In 1990, the first HHP
processed fruit jams were sold in the Japanese market. Subsequently, HHP processed commercial products
including fruit juices and beverages, vegetable products, among others, have been produced in North America,
Europe, Australia,
Generally, there are two principles that govern of foods under pressure: the Le Chatelier-
Braun principle and the Isostatic principle.
Principle-1
The Le Chatelier-Braun principle indicates that any phenomenon (such as phase transition, change
in molecular configuration, chemical reaction, etc.) accompanied by a decrease in volume is enhanced by the
increase in applied pressure
Principle-2
The isostatic principle means that the distribution of pressure into the sample is uniform and
instantaneous. Thus, the process time is independent of sample size and shape
HPP is proven to meet the FDA requirement of a 5-log reduction of microorganisms in fruit juices
and beverages without sacrificing the sensory and nutritional attributes of fresh fruits (.Compared with thermal
processing, HHP has many advantages. It can provide safe product with reduced processing time. It can
maintain maximum fresh-like flavor and taste in the product due to the lower processing temperatures.
Moreover, it is environmentally friendly since it requires only electrical energy and no waste by-products
generated. Due to these advantages, HHP has been widely used in food product preservation including fruit
and beverages in the areas Pulsed electric field (PEF) Pulsed electric field processing (PEF) applies short
bursts of high voltage electricity form inactivation and causes no or minimum effect on food quality attributes.
Briefly, the foods being treated by PEF are placed between two electrodes, usually at room temperature. The
applied high voltage results in an electric field that causes microbial inactivation.
The applied high voltage is usually in the order of 20-80 kV for micro seconds. The common types of
electrical field waveform applied include exponentially decaying and square wave.
The principles of PEF processing have been explained by several theories including the trans-membrane
potential theory, electromechanical compression theory and the osmotic balance theory.
One of the most accepted theories is associated with the electro oration of cell membranes. It is
generally believed that electric fields induce structural changes in the membranes of microbial cells based on
generation of pores of the cell membrane, leading consequently to microbial destruction and inactivation
Compared with thermal processing, PEF processing has many advantages.
It can preserve the original sensory and nutritional characteristics of foods due to the very short processing time
and low processing temperatures. Energy savings for PEF processing are also important compared with
conventional thermal processing. Moreover, it is environmentally friendly with no waste generated. Due to these
advantages, PEF processing has been widely used in food product preservation including fruit and beverages
in the areas of microbial inactivation (Table 3) and shelf-life extension

Ultrasound (US)
Power ultrasound (US) has emerged as a potential non-thermal technique for preservation of food products
over the last decade. Compared with diagnostic ultrasound, power US uses a lower frequency range of 20 to
100 kHz and a higher sound intensity of 10 to 1000 W/cm2.
The principle of ultrasonic processing could be explained as follows: Firstly, the ultrasonic
transducers convert electrical energy to sound energy. Secondly, when the ultrasonic waves propagate in
liquid, small bubbles will be formed and collapsed thousands of times per second. This rapid collapse of the
bubbles (cavitation) results in high localized temperatures and pressure, causing breakdown of cell walls,
disruption of cell membranes and damage of DNA .
 The application of high power ultrasound in the food industry has been widely investigated. To
meet the FDA requirement of a 5-log reduction of microorganisms, a combination of sonication with mild heat
treatment and /or pressure is essential Several works have been done to examine the effectiveness of
ultrasound on inactivation of microorganisms in fruit juices . A few studies have been conducted to examine the
effect of ultrasound on quality of US-treated fruit juices Except HHP, PEF and power US, other non-thermal
techniques including high pressure homogenization (HPH), membrane filtration and UV-light, among others, are
also being investigated.

Ultraviolet light
Ultraviolet light (UV-light) technology utilizes radiation with the electro-magnetic spectrum in the range of 100 to
400 nanometers, between visible light and x-rays. It could be further divided into UV-A (320–400 nm), UV-B
(280–320 nm) and UV-C (200–280 nm). UV-C is known to have bio effects and destroys microorganisms by
degrading their cell walls and DNA . Therefore, UV-C could be used for the inactivation of microorganisms such
as bacteria, yeasts, moulds, among others . The amount of cell damage depends on the type of medium, micro
organisms and the applied UV dose . For fruit juice and beverage processing, the wavelength of 254 nm is
widely used.

As a non-thermal preservation method, UV-C treatment takes the advantages of no toxic or significant
non-toxic by-products being formed during the treatment, very little energy being required when compared to
thermal pasteurization processes, and maximum aroma and color of the treated fruits being maintained .UV-C
treatment has been successfully applied to reduce the microbial load in different fruit juices and nectars. Under
suitable treatment conditions, more than 5-log reduction of some pathogenic microorganism, such as E. coli, in
fruit juices could be achieved.
The minimum treatment condition for clear apple juice was under UV dosage of 230 J
L−1, whereas higher UV dosage levels would be needed for cloudy juices such as orange juice and tropical
juices.

High pressure homogenization (HPH)

High pressure homogenization (HPH) is considered to be one of the most promising non-thermal
technologies proposed for preservation of fruit juice and beverages. The primary mechanisms of HPH has been
identified as a combination of spatial pressure and velocity gradients, turbulence, impingement, cavitation and
viscous shear, which leads to the microbial cell disruption and food constituent modification during the HPH
process. HPH has shown its ability to increase the safety and shelf-life of fruit juices including orange juice
apple . The effectiveness of the treatment depends on many parameters including processing factors such as
pressure, temperature, number of passes and medium factors such as type of juice and microorganisms .For
example, up to 350 M Pa processing pressure was required to achieve an equivalent 5-log inactivation of
however, less pressure is required for E. coli(> 250 M pa) in carrot juices.
Another instance is that a higher reduction of Saccharomyces cerevisiae 635 was
observed in carrot juice (5-log reduction) than in apricot juice. (3-log reduction) with a pressure level of 100 M
Pa for up to passes .
 Membrane filtration
Ultra filtration (UF) and microfiltration (MF) are the most commonly used membrane
filtration techniques for fruit juice processing. They have been used commercially for the clarification of fruit
juices. Through this processing, a “pasteurized” product could be produced with flavours better than thermally
treated products. The effectiveness of the treatment depends on many parameters including processing factors
such as types of membrane, pore size, trans membrane pressure and medium factors such as type of juice and
microorganism. For example, an ultra filtration (UF) unit, with poly membranes of 10 k and 50 k pore sizes and
trans-membrane pressures of up to 155 k Pa, were used to treat apple juices. Results indicated that pH, acid
content, and soluble solids did not change but presented less variability for the smaller pore membrane
treatment.

3.4.SALES & MARKETING OF NON ALCOHOLIC BEVERAGES

The Indian beverage industry has come very far from the days when tea was the ‘holy’
beverage of the commoners, coffee was the ‘sophisticated’ beverage of the upper class, Cola was the ‘cool’
beverage of the youngsters and hard drinks were the ‘man’s’ thing. Today, right from whiskey, wine & cocktails
to health drinks & powdered juices, the Indian beverage market is flooded with a plethora of options & variants
for alcoholic as well as non-alcoholic lovers with all kinds of tastes & preferences.
Currently, the alcohol beverages market size is approximately Rs1500 billion, while the non-alcohol
beverages market is close to Rs195,000 crore.
Let’s understand how the story of the beverage market is unfolding in India.

3.4.1.Alcohol Beverages Market

The alcohol market in India is divided into 3 broad categories – IMFL (Indian Manufactured Foreign
Liquor which includes whiskey, rum, brandy, vodka & gin), Beer and Country Liquor (cheaper, spiced liquor). In
terms of volume the market is nearly 250 million cases and is nearly equally split between the three segments
almost, however, in terms of value IMFL comprises 70% of the market.

A global study revealed that alcohol consumption has risen by 55% over a period of 20 years in India. In fact,
India is the 3rd largest and one of the fastest growing liquor markets in the world. The rise has been mainly
owing to the growing influence of the pub culture, changing demographics (53% of the Indian population are
above the age of 25 years), increase in disposable income and rapid urbanization.
3.4.2.Non-alcoholic Beverages Market
According to a report, the beverage category contributes 8-9% of the Indian FMCG market. The
market is growing at 20-23% and is expected become three times the current size by 2020. The recent liquor
ban could turn the game in the favor of non-alcohol beverages and can fuel further growth than the estimated
projection.
The non-alcohol market is divided into three main categories:
• Hot beverages
• Carbonated drinks
• Powdered drinks, health drinks and juices
• Mineral and flavored water

3.4.3.Hot Beverages
The coffee & tea industry is expected to reach Rs41,800 crores by the end of 2017 as the
domestic consumption is rising swiftly. There is no denying the fact that the Indians love their tea and coffee
when it comes to something garam. India is the largest tea producing and consuming country and still rules
over coffee. However, the coffee has gradually evolved into a lifestyle beverage with the mushrooming of
branded coffee outlets as a popular hangout with friends or colleagues.

3.4.4.Carbonated Drinks
Coca-Cola introduced Indians to the taste of cola in 1970, before exiting the country in 1977 due to
changes in the government policies. Parle which was facing stiff competition from Coca Cola then took over the
reins by launching new carbonated drinks such as Thumbs Up, Gold Spot and Limca. However, Parle’s
supremacy lasted only until 1990 when Coca Cola and Pepsi forayed into the Indian market. Today, Coca Cola
and Pepsi together contribute to more than 60% of the carbonated drinks market. The rest is controlled by
Parle, Dabur, Bisleri and other local brands.
However, over the past few years, non-cola aerated drinks, especially those with fruit content has gained
traction. Hence, these brands are keen to explore this new market as well. For example,
• Parle has recently introduced Frooti Fizz, a fizzy version of its popular mango drink.
• Earlier this year, Bisleri International launched Bisleri Pop, an aerated fruit-based drink.
• Dabur has also launched a range of fruit juice based aerated drinks under the brand Real Volvo.
However, carbonated drinks are reeling under stagnation and sales have dipped as an increasing number of
people are switching to juices and other health drinks. People around the world are becoming health-conscious
and understand that carbonated beverages are high in sugar and lack nutritional content.

3.4.5.Powdered drinks, energy drinks and juices

Rasna, the soft drink that every home served in the 80s Rasna has evolved over the years,
but has lost its market share to other non-alcoholic beverages and its only competitor Tang. There isn’t much
product innovation in this category, so its growth potential is not very optimistic.
It is the juice market, which are flourishing extremely well in India. It is valued at Rs 1,100 crore ($200 million)
and is projected to grow at a CAGR of 15 per cent over the next three years. The key drivers of growth of juice
market are rise in the disposable income, people adopting Western culture, health awareness and import of
fruits to India.
3.4.6.Mineral and flavored water
This particular category has created its unique place in the beverage market because it is growing much faster
than carbonated drinks.
This market is expected to grow at a CAGR of 22 percent, to reach Rs160 billion in 2018. Nearly 67 per cent
market share of the sector is held by the top five players such as Bisleri PepsiCo, Coca-Cola, Parle and
Dhariwal. Mineral and packaged water bottles which were considered a luxury and that too, only during
travelling are now commonly available at every nook and corner of the country. The rise in the consumption of
mineral water has been mainly due to increasing awareness about health, increase in tourism and easy
availability of bottled water.
There is a new variant called flavored water that has taken over the luxury tag from mineral water bottles. The
target market is the people who prefer healthy lifestyle on the go and love to drink water infused with vitamins,
natural flavors or nature identical flavoring substances such as basil, lemon, mint, orange, hibiscus, fruits, etc.
O’cean, Blue and Qua are some brands in this category.,

3.5.JUICE STABILIZATION AND PRESERVATION

3.5.1. Preservation
Despite the many pathways to deterioration, there are a number of effective preservation
methods that have evolved to combat spoilage. A principle tenant of food preservation is to maintain the quality
and nutritional attributes while preventing spoilage. In general, the fresher the juice, the higher the quality, so
the standard of excellence is often freshly prepared, unprocessed juice (Sizer and Balasubramanian, 1999). As
indicated, this is a very transitory product having a limited shelf life of hours or days even under the best of
circumstances.

Refrigeration & sanitation

Two practical “processes” capable of extending storage are rigorous attention to good
sanitation from production through juice preparation and low temperature holding. Even in the absence of
pathogenic microbes, the natural microflora present will be active. The microbial load can be appreciably
reduced by good handling and sanitary practices, but not eliminated. A holding temperature as close to the
juice freezing point as possible (-1 to -3ºC, depending on soluble solids), combined with efficient preparation
and exceptional sanitation in preparation and packaging can extend storage life up to a month. Several
accompanying difficulties are the possibility of other quality-reducing reactions comprising enzymatic, oxidative
and the challenge of maintaining minimum refrigeration temperature throughout distribution, including in the
consumer’s refrigerator. Going from an exceptionally low refrigeration temperature to a merely good one (2ºC to
5ºC) can reduce shelf life from greater than a month to less than 3 weeks. One rule of thumb specifies each
10ºC increase in temperature roughly doubles reaction rates. Refrigeration combined with pasteurization and
hermetic packaging can further increase storage life with minimum quality changes, but then the juice cannot
be labelled “fresh”. Thermal processing does away with the absolute need for refrigeration and inactivates
enzymes. But heat-induced reactions change the character of the juice. With many juices heat is tolerable and
commercially acceptable packs are available. However, there are some delicate-flavoured juices, most of
tropical origin, that cannot tolerate even the most gentle pasteurization step. A major quality defect in
pasteurized tropical juices and juice beverages is over heating or holding the product at too high a temperature
before or after pasteurization. The resulting scorched flavour and colour does not do justice to the fruit so
treated, easily reduces consumer appeal and destroys market potential.
Freezing
All preservation methods that allow juice storage above refrigeration temperatures, greater than
about 5ºC, are limited by Maillard browning and other slow but persistent reactions. Thus low temperature
during manufacture and storage is a valuable hurdle to deterioration. Single strength juice freezing and storage
in a low oxygen environment can maintain fresh character as well or better than any other process. However, it
is a costly alternative and appropriate only where product value merits freezing and holding large volumes of
single strength juice. Slow deterioration (over months) is exhibited by decline in nutrients , primarily loss of
ascorbic acid, enzymatic activity as well as flavour, colour and viscosity changes. For frozen products, the
closer to thawing temperature they become, the faster these reactions occur. Although the product cannot be
labelled as such, subsequent thawing and proper packaging approximate fresh juice. “Fresh frozen” is the
appropriate designation. The thawed juice then has a shelf life limited by sanitary conditions and pre-freezing
treatments.

Combined methods
In circumstances where thermal processing is impractical, minimal processing employing
hurdles is called for. The hurdle principle is based on the premise that while any single barrier to microbial
growth may be inadequate for desired protection, a number of barriers together can enhance product stability .
Thus good sanitation is the first barrier to reduce microbial load; low storage temperature further retards growth.
An acid environment of pH less than 4.5 (ideally less than 3.5) restricts the growth of many organisms.
Fortunately most juices are acid, or amenable to acidification. The exclusion of oxygen is an additional barrier.
(Although anaerobic conditions are dangerous with low acid foods and can even set the stage in high acid
products for anaerobic spoilage organisms, i.e. yeast, lactic acid bacteria, etc.) Antimicrobial substances, either
natural or chemical preservatives, also assist. Proper use of hurdles can appreciably lengthen shelf life of
unpasteurized juices without unduly affecting quality. Minimal processing is the strategy by which a number of
hurdles are combined to effect near “fresh” juice characteristics. Although the sensory quality may approximate
that of the unprocessed product, the term “fresh” cannot be used. The ubiquitous network of refrigerated and
frozen production, storage and transportation facilities, including home units, encourages minimal processed
juice products. Thus, even the slightly less fresh flavour exhibited by pasteurized juice is not acceptable to
some. In developed countries fresh squeezed, refrigerated juices continue to capture sales from frozen
concentrates despite a substantially higher price and shorter shelf life (Table 8.1, Figure 8.2). Convenience and
the closer-to-natural image apparently justify the 30 to 50 percent price premium and bulky

Competitive inhibition
A conceptually appealing process (actually a hurdle) is the inclusion of benign microorganisms into
a food. These microbes, designed to grow well under conditions of storage abuse including temperature,
oxygen level, pH, water activity, etc., will dominate spoilage and readily signal their presence thus harmlessly
causing rejection of the spoiled item. In some cases competitive growth produces substances inhibitory to
dangerous organisms, or affects a desirable chance in the food such as cheese ripening, alcohol production
and lactic acid and flavour development.
Indeed, the development of these fermented foods served to stabilize and improve the original materials.
Taking the concept one step up the food chain suggests that competitive inhibition can be used to combat
pathogens in food borne disease vectors i.e. insect droppings, animal manure/intestine and even in the human
body. Just as vaccination employing modified pathogens or their derivatives dramatically reduced infectious
diseases, genetically modified organisms with tailored growth/inhibition characteristics will eventually protect
minimally processed foods.
Thermal processing
The acid nature of most juices permits pasteurization, defined as the use of temperatures near 100ºC to effect
destruction of spoilage organisms. Although spores conceivably can survive at a pH less than 4.6, outgrowth is
unlikely. In contrast, at a pH greater than 4.6, spore heat resistance dictates a process temperature of greater
than 115ºC for an extended time. Hence pH reduction by acid addition to turn low acid or marginal pH juices
into high acid products is widely practiced. A potentially effective process for fresh juice involves heating clean,
well-sorted whole fruit for up to 1 minute at 80ºC. This greatly reduces surface contamination without
influencing the underlying flesh that, if juiced in a sanitary manner, has the sensory quality of fresh juice. A
great deal of research is underway combining surface heat with other decontamination practices. Whether
these treatments will qualify as producing “fresh” juice for labelling purposes remains to be seen. 67

3.5.7. Canning
Standard canning procedures specify filling cans or jars with hot juice (~70 to 80ºC), sealing and processing at
100 to 105ºC for up to 10 minutes and cooling immediately. This is rarely done in a still (stationary or
motionless) retort, since slow heating and cooling would ruin the quality. Instead, a continuous rotary retort
provides rapid heating and cooling as a result of the juice being stirred inside the can by the headspace bubble
movement during rotation (Figure 8.3). Another rapid system is the spin cooker/cooler where the spinning
action provides good internal and external surface contact.
 UNIT 4: METHODOLOGY

 CASE STUDY.
 OBJECTIVES.
 QUESTIONNAIRES.

REPETE BAR

Repete bar has opened in 27 July 2017. With partnership Jishnu reddy & Mahesh with 14,000,0000 cores.
With brewery distilleries &bar.

 No. of covers-400
 Timings – 12:00 pm To 12:00 am
 Per 1 cover – 600( non alcoholic beverages) 1200( alcoholic beverages)
 Non alcoholic beverages are ( soft drinks- Pepsi, sprite. Mock tails – Mojito)
 Alcoholic beverages (
 Brewery ( wheat beer )
 Main course buffet per cover-500
 Sound system
 Dance floor
 Buffet service for private parties
 Service staff- 30
 Kitchen staff-25
 ORGANIZATION CHAT OF REPETE BAR

GENRAL MANAGER (PRANAY VERDHA)

OPERATIONAL MANAGER (MANOJ KUMAR)

BAR MANAGER ( MANDEEP SINGH )

ASST MANAGER ( DINESH)

FLOOR MANAGER ( SONARI PATEL )

SENIOR CAPTAIN ( NITHIN KUMAR)

CAPTAIN ( VISHNU YADHAV)

ASSOSIATE ( ANIL)

Service staff-30
Kitchen staff-25

REPETE BREWERY DISTILLERY :

A brewery or brewing company is a business that makes and sells beer. The place at which
beer is commercially made is either called a brewery or a beerhouse, where distinct sets of brewing
equipment are called plant. The commercial brewing of beer has taken place since at least 2500 BC;

FAVOURITE BEER – WHEAT BEER

Theme of repete bar:

MENU OF REPETE BAR:

 Most famous BEER- German Wheat beer
 Famous mock tails – virgin Mojito
 Famous cocktail-bull frog
 Famous food-lemon grass chicken

FOOD MENU:
BAR MENU:

HAPPY HOURS MENU:

 BREWERY MENU:

OBJECTIVES:

 To study about the current market & scope of non alcoholic beverages
 To recognize the current trends in mock tail production & resource of non alcoholic beverages
 To estimates the promotional activities & marketing strategies of non alcoholic beverages

QUESTIONNAIRES:
 To study about the current market & scope of non alcoholic beverages

 According to you what is the demand for non alcoholic beverages in present market?
ANS: The awareness of health & wellness among consumers has bought changes in consumers
habits expect in milliner generation. This trends expecting to increase non alcoholic beverages in
production & market.
 Tell us know few healthy drinks that are preferred?

ANS: There are many types of healthy drinks are available. they are: 1)Mojito 2) sweet tea 3)
green tea 4) fresh lime soda 5) pina colada 6) sparkling cherry spitzer

 In your opinion what is the future trends in carbonated drinks?

ANS: Future Trends in the carbonated drinks in market is As demographics change and
consumers age, they move into the alcohol, water or juice markets and away from standard soft
drinks. Thos are The changing structure for non alcoholic beverages.

 Tell us which preservatives are used in soft drinks?

ANS: Benzoic acid is used in soft drinks as preservatives in the form of its salt sodium benzoate &
potassium benzoate or calcium benzoate.

 According to you what are the steps considered while preparing {or} making of classic
cocktails?
Ans: there are few steps considered while preparing of classic mock tail they are : 1) ingredients 2)
ice cubes 3) orange juice 5) cranberry juice 6) apple juice 7) lemon zest

 Suggest few aerated drinks & juices which are used as mixers?

ANS: soft drinks ( coca-cola, sprite , thums up)

 Juices( orange juice, cranberry juice ,tomato juice, mango juice ,apple juice, pineapple
juice)
 Sparkling water( soda, tonic)

 According to you what are methods are used to make mock tails ?
ANS: There are few methods are used making of mock tails they are: 1) build method 2) shake
method 3) layer method 4) top up method 5) blend method 6)stir method 7) muddling method
  Suggest that what are the top brands that produce aerated drinks in india?
ANS: there are many brand that produce aerated drinks in india they are:1) sprite 2) thumsup 3)
limca 4) fanta 5) 7up 6) mirinda 7)coca-cola 8) mountain dew

 In your opinion what is the present vending ratio of non alcoholic beverages?
ANS: The Present vending ratio of global non alcoholic beverages market size is was valued at
USD.967.3 billion up to 2019

 To recognize the current trends in mock tail production & resource of non alcoholic beverages

 List us few mock tails that you suggest to your guest?
ANS: types of mock tails are 1) Mojito 2) virgin marry 3) blue lagoon 4) cherry cock tail 5) blue
shoe 6) coconut lavender 7) lemonade mock tail 8) strawberry mango mock tail 9) water melon
cooler 10) black berry vanilla.

 What are the leading canned juice producing companies in India that you suggest?
ANS: The leading canned juice producing companies in India they are: Tropicana , real juice ,
minute maid , saint fruit , ceres fruit , fluorides natural.

 According to yours what is the sales ratio of non alcoholic beverages in india?
ANS: The sales ratio of non alcoholic beverages in India. according to market revenue is amount
to US 11,695 million in 2019. The market is expected to grow annually by 7.67(2019-2023)

 what do you preferre among canned juice or fresh juice for the guest?
ANS: I will prefer to fresh juice because many fresh juice contain 100% fairly high in vitamin. In
canned juice – they will add preservatives & additive are added in canned juice so I will prefer to
fresh juices

 Tell us what are the latest trending mock tails in food & beverages industry?
ANS: Latest trending mock tails in food & beverages industry is. Mojito, lemon lavender, sparkling
mock tail , pine apple mint Mojito , frosted lemonade , sparkling cranberry mock tail, cucumber
ginger mock tail.

 How sugar content in a beverage can be measured?

ANS: Brix scale is used to measure sugar content in beverages.
  List us few syrups used in preparing of mock tails?
ANS: There are few syrups are used making of mock tail they are : simple syrup, maple syrup,
honey , molasses syrup, chocolate syrup,

 To estimates the promotional activities & marketing strategies of non alcoholic beverages

 What are the sources of marketing ?

ANS: There are two types of source of marketing They are :
1) internal marketing ( advertisement , transportation deal , magazines )
2) & 2) external marketing. (External marketing is the process of delivering targeted marketing
messages to customers, prospects and business partners, such as distributors or retailers)

 What are the methods followed by the companies to market their product?
ANS: The methods are followed by the companies to market their product is offers to the customer
exclusive preview , social media , email, marketing, face book ads , In store promotion , host an
event, offers an upgrade or trade.

 What is sustainable marketing concept & principles of sustainable marketing?

ANS: Sustainable marketing is a new concept in marketing & business
Consumers ( oriented marketing, customer value marketing, innovative marketing , sense of
mission marketing , social marketing

 What are the promotional activities involved while they promote their product?
ANS: The promotional activities involved while they promote their product is product & services
promotion is the most common form of marketing promotional activities they are service are brand
name in news papers , advertizing , radio, television , publicity, sales promotion, personal selling.

 What Are the main criticisms against advertizing?

ANS: Criticisms of advertizing is a form of communication intended to persuade an audience to
purchase product. ideal of services advertizing can be seen as necessary for economic growth .

 What are the types of consumer promotional tools?

ANS: the types of consumer promotional tools( Coupons, contest , cash refund offers, premium,
price offers, samples, consumer sweep stakes.
 What are the main objectives of sales promotions?
ANS: The main objectives of sales promotions is about a change in the demand pattern of product
& ser\vice.
There are three objectives They are:
 To introduce new product into market
 To attract new customer ,to increase sales
 To add to the stock of deals

 What are the four uses of product promotion?

ANS; The main of promotion is to increase awareness create interest , generate sales or create
brand loyalty it is one of the basic elements of the market mix.
the four uses of product promotion is:
 Product
 Price
 Place
 Promotions
 UNIT 5: DATA ANALYSIS AND CONCLUSION

 FINDINGS.
 SUMMARY.
 RECOMMENDATION AND SUGGESTIONS.
 CONCLUSION.
 BIBLIOGRAPHY
 PICTURE GALLEY.

FINDINGS

Non alcohol beverages are playing a major role In food & beverages industry . In non alcoholic beverages
are classified as aerated drinks & juices are playing main role In hotel industry. Revenue in the Non-
Alcoholic Drinks market amounts to US$11,695m in 2019. The market is expected to grow annually by
7.6% (CAGR 2019-2023. Because The awareness of health & wellness among consumers has bought
changes in consumers habits expect in milliner generation. To increase non alcoholic beverages in
production & market. There are many brand that produce aerated drinks in India they are: Sprite ,
Thumsup, Limca , Fanta , 7up mirinda , Coca-cola , Mountain dew. Many hotels Bars are using soft
drinks for making of mock tails & cocktails.

Now a days juice are also became more popular and many bars are using different
types of Canned juices like ( orange juice, cranberry juice ,tomato juice, mango juice ,apple juice, pineapple
juice) & There many leading canned juice producing companies in India they are: Tropicana , Real juice ,
Minute maid , Saint fruit , Ceres fruit , Fluorides natural. Now a days Juices are also used for the mixers to
get good cocktails. Mainly the guest are prefer to fresh juice because many fresh juice contain 100% fairly
high in vitamin. In canned juice they will add preservatives & additive are added in canned juice so guest
are prefer for fresh juices. There are Many Healthy Drinks are offered to the guest in hotel Bars . they are:
Mojito ,sweet tea , green tea , fresh lime soda , Pina colada There are many mock tails are prepared with
soft drinks & juices. They are: Mojito , Virgin marry Blue lagoon , Bherry cocktail , Blue shoe ,Coconut
lavender , Lemonade mock tail ,Strawberry mango mock tail ,Water melon cooler ,Black berry Vanilla.
lemon lavender, sparkling mock tail , pine apple mint Mojito ,frosted lemonade , sparkling cranberry mock
tail, cucumber ginger mock tail. Sparkling cherry Spitzer. There are few syrups are used making of mock
tail they are : simple syrup, maple syrup, honey , molasses syrup, chocolate syrup, many hotels bars &
pubs are used few methods are used for making of mock tails & cocktails they are: build method ,shake
method , layer method , top up method , blend method ,stir method ,muddling method.

Marketing is defined by the American Marketing Association as "the activity, set of

institutions, and processes for creating, communicating, delivering, and exchanging offerings that have
value for customers, clients, partners, and society at large. There are two types of source of marketing
They are :internal marketing ( advertisement , transportation deal , magazines. external marketing (External
marketing is the process of delivering targeted marketing messages to customers, prospects and business
partners, such as distributors or retailers) & There are many promotional activities involved while they
promote their product is product & services promotion is the most common form of marketing promotional
activities they are service are brand name in news papers , advertizing , radio, television , publicity, sales
promotion, personal selling. There are few methods are followed by the companies to market their product
is offers to the customer exclusive preview , social media , email, marketing, face book ads , In store
promotion , host an event, offers an upgrade or trade. The main objectives of sales promotions is about a
change in the demand pattern of product & service. There are three objectives are used to promote their
products They are: To introduce new product into market. To attract new customer ,to increase sales .To
add to the stock of deals. There are some promotional tools are used for the customer they are ( Coupons,
contest , cash refund offers, premium, price offers, samples, consumer sweep stakes. The main aim of
promotion is to increase awareness create interest , generate sales or create brand loyalty it is one of the
basic elements of the market mix.The four uses of product promotion is: Product, Price ,Place , promotions.