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.

1. www.sustainabledrink.com Sustainable Drink BSide

2. Who are we? We are BSide A 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 Netherlands University College Cork, Ireland AgroParisTech, France Lund 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 Project 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 The result will be a trendy and posh refreshing fermented beverage with fancy taste and look and similar alcoholic content to beer

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

8. Our Aproach Focus on the by-products from the processing of applesandoranges Laboratory trials; To determine the best route in order to effectively utilise the by-products Marketing 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 tackled Handle the initial microbiological growth during transportation and storing prior to processing Perform successful enzymatic hydrolysis of cellulose, starch and pectins Achieve the highest alcohol yield possible by optimising the fermentation conditions Create a product with acceptable taste, mouthfeel and appearance.

10. Process plan

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

13. A review of the main possible competitors

15. sweet, fruity, colourful fermented beverage

16. alcohol content 3-6%

17. packaging: glass bottle

18. distribution: supermarkets, bars/pubs

20. Deliverables A process for manufacturing a beverage from fruit by-products A prototype of the innovative beverage Marketing research involving an analysis of the current market, consumer preferences Business case A sensory profiling of existing successful products

21. Stakeholders Fruit industry; exploit ways to make more profit from their waste streams Beverage companies; invest on research of using secondary raw materials for the manufacture of a new product Food ingredient companies; many ingredients can assist for this type of application Flavour houses; the latest trends in Beverages demand products with fresh and new flavour combinations

22. Sponsorship opportunities Many challenges will need to be faced, many different technologies will need to be used Companies will have the opportunity to test the technologies available in their portfolio in a challenging application

24. Market samples need to be bought and sent to in Mexico to be profiled

25. Travel expenses for the team to meet 2 times during the last 10 months of the project

26. Travel expenses for some of the team members in order to get involved in the laboratory trialsThe total amount necessary is €10500

27. Sponsors so far…

28. Contact Information For more information, details on planning and sponsorship requests please contact us at: