The document outlines a project by a group of ten international students in a European master's program focused on developing a fermented beverage using by-products from the fruit industry. The beverage aims to be trendy and sustainable, with a consumer target of young women aged 18-35, featuring 3-6% alcohol content. The project includes laboratory trials, marketing studies, and collaborations with various universities, with a total budget requirement of €10,500 for materials and travel expenses.

1. www.sustainabledrink.comSustainable DrinkBSide

2. Who are we?We are BSideA group of ten international students Participating in the European Masters Degree in Food Studies, a two years MSc program http://www.eurmscfood.nl/

3. Our Masters ProgrammeUniversities Promoted by four of the most prestigious European universities in the Food Science and Technology field:Wageningen University, The NetherlandsUniversity College Cork, IrelandAgroParisTech, FranceLund University, Sweden

4. Our Masters Programme Companies Sponsored by 11 Multinational companies of the Food sector. An executive board with academic and industrial members guides the programme

5. What are we doing?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

6. The aim of our ProjectTo utilize by‐products from the fruit industry in order to create a fermented beverage using microorganisms for the development of flavour and alcohol content The result will be a trendy and posh refreshing fermented beverage with fancy taste and look and similar alcoholic content to beer

7. The benefitsDevelop a new way to utilise food by-productsAddition of value to a low profit or even costly stream Enhance sustainability and effectiveness within the food supply chain

8. Our AproachFocus on the by-products from the processing of applesandorangesLaboratory trials; To determine the best route in order to effectively utilise the by-productsMarketing study; Analysing the consumer preferences, the similar products on the market along with the upcoming trends in the beverage sector.Business case; including the production, distribution and sales forecast

9. Challenges to be tackledHandle the initial microbiological growth during transportation and storing prior to processingPerform successful enzymatic hydrolysis of cellulose, starch and pectinsAchieve the highest alcohol yield possible by optimising the fermentation conditionsCreate a product with acceptable taste, mouthfeel and appearance.

10. Process plan

11. Marketing researchA segmentation of the alcoholic beverage market

12. An analysis of the market value, volume and forecast in Europe

13. A review of the main possible competitors

14. An on-line concept survey on European consumers (n=400)OutcomesThe initial marketing research resulted to some of the product specifications:target group: female gender, 18-35 years old

15. sweet, fruity, colourful fermented beverage

16. alcohol content 3-6%

17. packaging: glass bottle

18. distribution: supermarkets, bars/pubs

19. countries: UK, DE, FRCollaborationsThe Universidad NacionalAutónoma de México (UNAM) to perform the sensory profiling of the main “competiting” products in the target marketsThe UniversitáDegliStudi De Milano (UNIMI) will be involved in the laboratory trials concerning the production process of the beverage