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Sustainable Drink Presentation


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The objective of the project is to utilize by‐products from the fruit industry in order

to create a stable fermented beverage using microorganisms for the development

of flavour and alcohol content.

Published in: Education, Business, Technology
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Sustainable Drink Presentation

  1. 1.<br />Sustainable Drink<br />BSide<br />
  2. 2. Who are we?<br />We are BSide<br />A group of ten international students <br />Participating in the European Masters Degree in Food Studies, a two years MSc program <br /> <br />
  3. 3. Our Masters ProgrammeUniversities <br /> Promoted by four of the most prestigious European universities in the Food Science and Technology field:<br />Wageningen University, The Netherlands<br />University College Cork, Ireland<br />AgroParisTech, France<br />Lund University, Sweden<br />
  4. 4. Our Masters Programme Companies<br /> Sponsored by 11 Multinational companies of the Food sector. An executive board with academic and industrial members guides the programme<br />
  5. 5. What are we doing?<br />But, at the same time part of our unique educational experience is to carry out a 2 year project that will involve different stakeholders and will result in a complete study from a technical and marketing perspective<br />
  6. 6. The aim of our Project<br />To utilize by‐products from the fruit industry in order to create a fermented beverage using microorganisms for the development of flavour and alcohol content <br />The result will be a trendy and posh refreshing fermented beverage with fancy taste and look and similar alcoholic content to beer<br />
  7. 7. The benefits<br />Develop a new way to utilise food by-products<br />Addition of value to a low profit or even costly stream <br />Enhance sustainability and effectiveness within the food supply chain<br />
  8. 8. Our Aproach<br />Focus on the by-products from the processing of applesandoranges<br />Laboratory trials; To determine the best route in order to effectively utilise the by-products<br />Marketing study; Analysing the consumer preferences, the similar products on the market along with the upcoming trends in the beverage sector.<br />Business case; including the production, distribution and sales forecast<br />
  9. 9. Challenges to be tackled<br />Handle the initial microbiological growth during transportation and storing prior to processing<br />Perform successful enzymatic hydrolysis of cellulose, starch and pectins<br />Achieve the highest alcohol yield possible by optimising the fermentation conditions<br />Create a product with acceptable taste, mouthfeel and appearance.<br />
  10. 10. Process plan<br />
  11. 11. Marketing research<br /><ul><li>A segmentation of the alcoholic beverage market
  12. 12. An analysis of the market value, volume and forecast in Europe
  13. 13. A review of the main possible competitors
  14. 14. An on-line concept survey on European consumers (n=400)</li></li></ul><li>Outcomes<br />The initial marketing research resulted to some of the product specifications:<br /><ul><li>target group: female gender, 18-35 years old
  15. 15. sweet, fruity, colourful fermented beverage
  16. 16. alcohol content 3-6%
  17. 17. packaging: glass bottle
  18. 18. distribution: supermarkets, bars/pubs
  19. 19. countries: UK, DE, FR</li></li></ul><li>Collaborations<br />The Universidad NacionalAutónoma de México (UNAM) to perform the sensory profiling of the main “competiting” products in the target markets<br />The UniversitáDegliStudi De Milano (UNIMI) will be involved in the laboratory trials concerning the production process of the beverage<br />
  20. 20. Deliverables<br />A process for manufacturing a beverage from fruit by-products<br />A prototype of the innovative beverage<br />Marketing research involving an analysis of the current market, consumer preferences<br />Business case<br />A sensory profiling of existing successful products<br />
  21. 21. Stakeholders<br />Fruit industry; exploit ways to make more profit from their waste streams<br />Beverage companies; invest on research of using secondary raw materials for the manufacture of a new product<br />Food ingredient companies; many ingredients can assist for this type of application<br />Flavour houses; the latest trends in Beverages demand products with fresh and new flavour combinations<br />
  22. 22. Sponsorship opportunities<br />Many challenges will need to be faced, many different technologies will need to be used<br />Companies will have the opportunity to test the technologies available in their portfolio in a challenging application<br />
  23. 23. Our budget<br /><ul><li>The materials needed for the laboratory trials
  24. 24. Market samples need to be bought and sent to in Mexico to be profiled
  25. 25. Travel expenses for the team to meet 2 times during the last 10 months of the project
  26. 26. Travel expenses for some of the team members in order to get involved in the laboratory trials</li></ul>The total amount necessary is €10500<br />
  27. 27. Sponsors so far…<br />
  28. 28. Contact Information<br />For more information, details on planning and sponsorship requests please contact us at:<br />