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Soft Drink Manufacturing Case Study: Disperson & Hydration of Functional Ingr...Matt Smith
Find the solution for one of the toughest mixing applications in the food industry, dispersion & hydration of functional ingredients when manufacturing soft drinks. Read this case study on the Process, the Problem and the Solution.
How to Start Beverages Manufacturing Industry with Packaging (Grape, Citrus, ...Ajjay Kumar Gupta
Liquor industry has always remained under strict governmental control in terms of capacity creation, distribution, taxation. While overall public perception spells restraint, it is the symbol of high life even in puritan India. The industry poses a dilemma to the state. It cannot resist the temptation of large revenues, while steering clear of the embarrassment of giving encouragement to drinking. A positive feature of allowing the industry to grow and operate is the prevention of illicit production and drinking.
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Alcoholic & Nonalcoholic Beverages - Food Products & Beverages, Alcoholic and Non-Alcoholic Beverages, Alcoholic and Non-Alcoholic Beverages Based Small Scale Industries Projects, Alcoholic and Non-Alcoholic Beverages Processing Industry in India, alcoholic and nonalcoholic drinks, alcoholic beverage formulation, alcoholic beverage manufacturing, best small and cottage scale industries, Beverage Industry, Beverages Business, Profitable Small Scale Manufacturing, country liquor project report, different types of beverages, Get started in small-scale Alcoholic and Non-Alcoholic Drinks manufacturing, How is alcohol made?, How to start a successful Alcoholic and Non-Alcoholic Drinks business, How to Start Alcoholic and Non-Alcoholic Beverages Production Business, imfl bottling plant project report, Juice and Soft Drink Projects, list of non alcoholic beverages, modern small and cottage scale industries, Most Profitable Alcoholic and Non-Alcoholic Beverages Processing Business Ideas, new small scale ideas in Alcoholic and Non-Alcoholic Beverages processing industry, Non-Alcoholic Beverages & Alcoholic Drinks, Pre-Investment Feasibility Study on Alcoholic and Non-Alcoholic Beverages, Production of a non-alcoholic beverage from sweet potato, Production of alcoholic & soft beverages, production of nonalcoholic beverages, profitable small and cottage scale industries, Flavoured Drinking Water, Setting up and opening your Alcoholic and Non-Alcoholic beverages Business, Small Scale Alcoholic and Non-Alcoholic Beverages Processing Plants, Small scale Commercial Alcoholic and Non-Alcoholic Drinks production, soft drink manufacturing process, soft drinks project report, Starting Alcoholic and Non-Alcoholic Beverages Processing Business, Techno-Economic feasibility study on Alcoholic and Non-Alcoholic Drinks, types of alcoholic beverages pdf, types of non alcoholic beverages, what are beverages ?, Alcoholic Beverages: Beer, Wine and Liquor, Fruit Juices, Whisky, Beer, Rum and Wine, Business guidance for beverages industry, beverages packaging industry, Alcoholic drinks packaging, non-alcoholic drinks packaging, book on beverages industry, technology book on Alcoholic and Non-Alcoholic Beverages
Soft Drink Manufacturing Case Study: Disperson & Hydration of Functional Ingr...Matt Smith
Find the solution for one of the toughest mixing applications in the food industry, dispersion & hydration of functional ingredients when manufacturing soft drinks. Read this case study on the Process, the Problem and the Solution.
How to Start Beverages Manufacturing Industry with Packaging (Grape, Citrus, ...Ajjay Kumar Gupta
Liquor industry has always remained under strict governmental control in terms of capacity creation, distribution, taxation. While overall public perception spells restraint, it is the symbol of high life even in puritan India. The industry poses a dilemma to the state. It cannot resist the temptation of large revenues, while steering clear of the embarrassment of giving encouragement to drinking. A positive feature of allowing the industry to grow and operate is the prevention of illicit production and drinking.
http://goo.gl/uz9Va6
http://goo.gl/JiaKSS
http://goo.gl/1iKLun
http://www.entrepreneurindia.co/
Tags
Alcoholic & Nonalcoholic Beverages - Food Products & Beverages, Alcoholic and Non-Alcoholic Beverages, Alcoholic and Non-Alcoholic Beverages Based Small Scale Industries Projects, Alcoholic and Non-Alcoholic Beverages Processing Industry in India, alcoholic and nonalcoholic drinks, alcoholic beverage formulation, alcoholic beverage manufacturing, best small and cottage scale industries, Beverage Industry, Beverages Business, Profitable Small Scale Manufacturing, country liquor project report, different types of beverages, Get started in small-scale Alcoholic and Non-Alcoholic Drinks manufacturing, How is alcohol made?, How to start a successful Alcoholic and Non-Alcoholic Drinks business, How to Start Alcoholic and Non-Alcoholic Beverages Production Business, imfl bottling plant project report, Juice and Soft Drink Projects, list of non alcoholic beverages, modern small and cottage scale industries, Most Profitable Alcoholic and Non-Alcoholic Beverages Processing Business Ideas, new small scale ideas in Alcoholic and Non-Alcoholic Beverages processing industry, Non-Alcoholic Beverages & Alcoholic Drinks, Pre-Investment Feasibility Study on Alcoholic and Non-Alcoholic Beverages, Production of a non-alcoholic beverage from sweet potato, Production of alcoholic & soft beverages, production of nonalcoholic beverages, profitable small and cottage scale industries, Flavoured Drinking Water, Setting up and opening your Alcoholic and Non-Alcoholic beverages Business, Small Scale Alcoholic and Non-Alcoholic Beverages Processing Plants, Small scale Commercial Alcoholic and Non-Alcoholic Drinks production, soft drink manufacturing process, soft drinks project report, Starting Alcoholic and Non-Alcoholic Beverages Processing Business, Techno-Economic feasibility study on Alcoholic and Non-Alcoholic Drinks, types of alcoholic beverages pdf, types of non alcoholic beverages, what are beverages ?, Alcoholic Beverages: Beer, Wine and Liquor, Fruit Juices, Whisky, Beer, Rum and Wine, Business guidance for beverages industry, beverages packaging industry, Alcoholic drinks packaging, non-alcoholic drinks packaging, book on beverages industry, technology book on Alcoholic and Non-Alcoholic Beverages
More analysis on environment protection and sustainable agriculture - A case ...AI Publications
This study presents a case of tea and coffee crops , esp. environment protection and sustainable agriculture in Son La and Thai Nguyen of Vietnam. Research results show us that The process of having an agricultural product goes through many steps such as planting, planning, harvesting, packing, transporting, storing and distributing. - The State adopts policies to encourage innovation of agricultural production models and methods towards sustainability, adapting to climate change, saving water, and limiting the use of inorganic fertilizers and pesticides. chemicals and products for environmental treatment in agriculture; develop environmentally friendly agricultural models. Our research limitation is that we can expand for other crops, industries and markets as well.
environmental impact evaluation of the industry of panela by life cycle analysisIJEAB
The objective of the study is to evaluate the environmental impacts generated by the industry of the panela in Ecuador, using the Life Cycle Analysis methodology. The in situ information gathered allowed the identification of the sensitive environmental factors that are affected in all the operations that are carried out in the agroindustry of panela. The results show that the craft activities prevail rather than the industrial activities, due to the low industrial development, application and control of regulations, rudimentary manufacturing practices, among others; which have led to insufficient productivity, competitiveness, quality and safety of their products. The results of the Environmental Impact Assessment, using the Eco-Indicator 99 method, according to the Life Cycle Analysis technique, show that the industrial stage has the greatest contribution to the impact, being more representative the impact to the effects by respiration of inorganic compounds, acidification / eutrophication, climate change and land use. The impact level of this type of industry according to Ecuador's environmental legislation, places it as an industry that generates moderate environmental impacts, it does not require intensive protective or corrective practices. However, it requires environmental executive actions oriented to the control and prevention to mitigate these impacts.
Last Name 2Marketing Plan for Biotic JuiceStuden.docxpauline234567
Last Name 2
Marketing Plan for Biotic Juice
Student Name
University Affiliation
Course
Professor
Date
Introduction
In the 21st century, health issues have become rampant globally. Despite its benefits, many people avoid using GMO products, which harm human life (Jon Yaneff, 2015). Health and awareness-related products have gained fame and interest as it rewards people with a healthy lifestyle. Many institutions have emerged to ensure enough diversified produce is available to customers and fill the market gap. Juice and vegetable industries aim to produce foodstuffs that suit their customers' local and international preferences. Competitive industries research and identify premium ingredients, including turmeric, garlic, and vegetables such as cucumber, celery, spinach, carrot and broccoli, that stretch top blend in Juice to suit customers' health needs. However, reports reveal environmental hazards due to the release of carbon monoxide from industrialized beverage production (Essien et al., 2021). This marketing plan focuses on Biotic Juice production and retailing. The strategy focuses on how natural Biotic Juice products will be marketed.
Biotic Juice
The Biotic Juice is featured as a drink extracted from various fruits and blended with vegetables. The beverage can be ingested with droughts, cookies, macrons, or fruit salad. The product is 100% organic and contains entire nutritional composition that fits the customer's health target across all ages. The beverage is presented as cold-pressed, free from chemicals and Genetically Modified Organisms (GMOs). The Biotic Juice contains no added sugars, calories or junk. The Juice is prepared on customers' order, served fresh without any junk obtainable with it.
Market
a.
Product market
Over the past two years, the beverage industry's inventiveness has rapidly increased. The fundamental causes of the rapid shoot in this product industry are increased necessity for consumer nutrition and healthy lifestyle. Additionally, customer preferences have shifted from industrialized drinks and beverages with micro health hazards. According to (Statista, 2021), the juice segment, from a global perspective, has shot by 5.43%, which projects an increase in a market volume of $134.80 billion by 2027. About 23% of consumers in the US take Juice daily. Since 2006, New York residents have preferred 100% fruit juice with no added sugar, which is our market advantage.
b.
Geographical market location
The environment of business operation is an essential component that promotes business success. Environmental reasons drive the demand for Biotic Juice in a given country (Pandit & Suman, 2022). For instance, juice consumption in New York city increases by about 12% during summer and winter. The personal health aspect of a consumer getting refreshments during summer and an immunity boost from fruit juice during winter increases demand.
c.
Demographic factors
New Yo.
Comparative study between the effects of mango and orange peels preparations ...iosrjce
IOSR Journal of Environmental Science, Toxicology and Food Technology (IOSR-JESTFT) multidisciplinary peer-reviewed Journal with reputable academics and experts as board member. IOSR-JESTFT is designed for the prompt publication of peer-reviewed articles in all areas of subject. The journal articles will be accessed freely online.
Running head Environmental Experience 1Experience 1.docxtodd271
Running head: Environmental Experience
1
Experience 12
Environmental Experience
Author Note:
This paper is being submitted on November 9, 2018, for Human Uses of the Environment course.
Environmental Experience
Growing up, I can say my childhood was awesome. I had a wonderful family and great friends. My grandparents owned a farm, so there were always fun things to do, we also had plenty of free time to play. About a mile from my family’s farm was woods that resemble a forest, it was large and had tall trees. The woods, however, had clear paths, so people went there for jogging and relaxation. For my siblings, friends and myself, this was where we often went to ride our bicycles and raced each other. This was a place that I formed a good memory with nature because of its beauty. Apart from the trees, there were other living creatures like birds, squirrels and butterflies and this often made the place a sanctuary for our games due to the different sounds the birds made.
As I grew up, the area where I once lived and loved became populated and were bought by land developers eventually, all the trees were cut down. Where there used to be a place where my imagination could run wild and so filled with life now seems so rocky, congested and full of garbage and damp sites. At first, we did not notice a major difference, but all this changed when the rainy season came. Floods became uncontrollable; the wind blew without anything to block it and therefore destroyed a lot of things. The weather patterns have also been affected making the amount of rain decrease, and also the garbage and smoke have affected people’s health. This had me thinking about the environment we live in.
In conclusion, through the educational system, I was able to learn about the different ways in which the environment is often tarnished. Among them is deforestation, water pollution in rivers and the ocean. Lastly, air pollution thought our carbon emissions. There are also many preventive measures that can be taken to make sure that extreme pollution does not occur (Khopkar, 2014). Among the basic measures is educating people about pollution and creating laws and regulations that will help with combating those that contribute to environmental destruction. This can assist in preventing extreme weather conditions like flooding and acidic rain which is caused by air pollution and deforestation. For me, I arrived at my ecological identity through formal education and experience.
Food
Author Note:
This paper is being submitted on November 16, 2018, for Human Uses of the Environment course.
Do you feel that GMOs are safe?
It is our nature to be resistant to change. There have been a lot of resistant to GMOs. I support GMOs as I believe they are safe for human consumption. GMOs are safe. There is always a presence of uncertainty among human beings regarding safety; however, there is a lack of evidence concerning their harm. GMOs do not have adverse envi.
Environmental policy implications of packaging waste disposal practices in Ni...Premier Publishers
The study was conducted to assess the practices and technologies of disposing packaging wastes generated within and outside food processing firms. Data were collected using a structured questionnaire that was administered to 40 randomly selected food processing firms in Oyo and Lagos State of Nigeria. Data were also collected through key formant interview and participant observation. Data obtained were analysed using the Statistical Package for the Social Sciences (SPSS) version 16. Results showed that packaging materials of various types, design and volume were used by the firms studied, most of which get accumulated in the municipality due to eat and throw habit of the users. More than 62% of the firms used polyethylene/plastic packaging materials which have high implication for environmental pollution. A minimal percentage of between 1-5% of the packaging materials used became waste at the end of the production processes. In selecting packaging materials, product attractiveness ranked highest (4.05 ± 0.29) with little consideration for package disposal, biological degradability and environmental consideration. A large number of the food firms (94.6%) manage wastes generated within their premises mostly through burning / bury and are not responsible for waste generated by their products in the municipality.
Tooth decay and dental erosions are the most frequent diseases of hard dental tissues. One of their origins is poor dietary habits. E.g. consumption of large amount of sweets in combination with poor oral hygiene can lead to tooth decay. On the other hand frequent consumption of acidic food can be the reason of erosive tooth wear. Tooth-friendly products are generally known like products without cariogenic as well as erosive potential. Therefore their consumption is safe for teeth. They mostly contain noncariogenic sweeteners which can not be metabolised by oral microflora and do not contain the acids. After their consumption the pH in oral cavity does not decreases under critical level (5.7 for enamel and 6.5 for dentine). Functional foodstuffs are another group of food that are safe for oral health. They contain some substances like vitamins, minerals (calcium, fluoride, phosphorous, iron, copper), casein phosphopeptide amorfous calcium phosphate (CPP-ACP), glycomacropeptide, xanthan gum, xylitol, that are beneficial for hard dental structures. These products are dairy products, fruit juices enriched by calcium or fluoride, chewing gums or candies with xylitol or CPP-ACP and many others. Their regular intake can help to strengthen the hard dental tissues. So tooth-friendly and functional foods seem to be useful in dental caries and erosion prevention.
Tooth decay and dental erosions are the most frequent diseases of hard dental tissues. One of their origins is poor dietary habits. E.g. consumption of large amount of sweets in combination with poor oral hygiene can lead to tooth decay. On the other hand frequent consumption of acidic food can be the reason of erosive tooth wear. Tooth-friendly products are generally known like products without cariogenic as well as erosive potential. Therefore their consumption is safe for teeth. They mostly contain noncariogenic sweeteners which can not be metabolised by oral microflora and do not contain the acids. After their consumption the pH in oral cavity does not decreases under critical level (5.7 for enamel and 6.5 for dentine). Functional foodstuffs are another group of food that are safe for oral health. They contain some substances like vitamins, minerals (calcium, fluoride, phosphorous, iron, copper), casein phosphopeptide amorfous calcium phosphate (CPP-ACP), glycomacropeptide, xanthan gum, xylitol, that are beneficial for hard dental structures. These products are dairy products, fruit juices enriched by calcium or fluoride, chewing gums or candies with xylitol or CPP-ACP and many others. Their regular intake can help to strengthen the hard dental tissues. So tooth-friendly and functional foods seem to be useful in dental caries and erosion prevention.
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More Related Content
Similar to The target product of this research is soft drinks
More analysis on environment protection and sustainable agriculture - A case ...AI Publications
This study presents a case of tea and coffee crops , esp. environment protection and sustainable agriculture in Son La and Thai Nguyen of Vietnam. Research results show us that The process of having an agricultural product goes through many steps such as planting, planning, harvesting, packing, transporting, storing and distributing. - The State adopts policies to encourage innovation of agricultural production models and methods towards sustainability, adapting to climate change, saving water, and limiting the use of inorganic fertilizers and pesticides. chemicals and products for environmental treatment in agriculture; develop environmentally friendly agricultural models. Our research limitation is that we can expand for other crops, industries and markets as well.
environmental impact evaluation of the industry of panela by life cycle analysisIJEAB
The objective of the study is to evaluate the environmental impacts generated by the industry of the panela in Ecuador, using the Life Cycle Analysis methodology. The in situ information gathered allowed the identification of the sensitive environmental factors that are affected in all the operations that are carried out in the agroindustry of panela. The results show that the craft activities prevail rather than the industrial activities, due to the low industrial development, application and control of regulations, rudimentary manufacturing practices, among others; which have led to insufficient productivity, competitiveness, quality and safety of their products. The results of the Environmental Impact Assessment, using the Eco-Indicator 99 method, according to the Life Cycle Analysis technique, show that the industrial stage has the greatest contribution to the impact, being more representative the impact to the effects by respiration of inorganic compounds, acidification / eutrophication, climate change and land use. The impact level of this type of industry according to Ecuador's environmental legislation, places it as an industry that generates moderate environmental impacts, it does not require intensive protective or corrective practices. However, it requires environmental executive actions oriented to the control and prevention to mitigate these impacts.
Last Name 2Marketing Plan for Biotic JuiceStuden.docxpauline234567
Last Name 2
Marketing Plan for Biotic Juice
Student Name
University Affiliation
Course
Professor
Date
Introduction
In the 21st century, health issues have become rampant globally. Despite its benefits, many people avoid using GMO products, which harm human life (Jon Yaneff, 2015). Health and awareness-related products have gained fame and interest as it rewards people with a healthy lifestyle. Many institutions have emerged to ensure enough diversified produce is available to customers and fill the market gap. Juice and vegetable industries aim to produce foodstuffs that suit their customers' local and international preferences. Competitive industries research and identify premium ingredients, including turmeric, garlic, and vegetables such as cucumber, celery, spinach, carrot and broccoli, that stretch top blend in Juice to suit customers' health needs. However, reports reveal environmental hazards due to the release of carbon monoxide from industrialized beverage production (Essien et al., 2021). This marketing plan focuses on Biotic Juice production and retailing. The strategy focuses on how natural Biotic Juice products will be marketed.
Biotic Juice
The Biotic Juice is featured as a drink extracted from various fruits and blended with vegetables. The beverage can be ingested with droughts, cookies, macrons, or fruit salad. The product is 100% organic and contains entire nutritional composition that fits the customer's health target across all ages. The beverage is presented as cold-pressed, free from chemicals and Genetically Modified Organisms (GMOs). The Biotic Juice contains no added sugars, calories or junk. The Juice is prepared on customers' order, served fresh without any junk obtainable with it.
Market
a.
Product market
Over the past two years, the beverage industry's inventiveness has rapidly increased. The fundamental causes of the rapid shoot in this product industry are increased necessity for consumer nutrition and healthy lifestyle. Additionally, customer preferences have shifted from industrialized drinks and beverages with micro health hazards. According to (Statista, 2021), the juice segment, from a global perspective, has shot by 5.43%, which projects an increase in a market volume of $134.80 billion by 2027. About 23% of consumers in the US take Juice daily. Since 2006, New York residents have preferred 100% fruit juice with no added sugar, which is our market advantage.
b.
Geographical market location
The environment of business operation is an essential component that promotes business success. Environmental reasons drive the demand for Biotic Juice in a given country (Pandit & Suman, 2022). For instance, juice consumption in New York city increases by about 12% during summer and winter. The personal health aspect of a consumer getting refreshments during summer and an immunity boost from fruit juice during winter increases demand.
c.
Demographic factors
New Yo.
Comparative study between the effects of mango and orange peels preparations ...iosrjce
IOSR Journal of Environmental Science, Toxicology and Food Technology (IOSR-JESTFT) multidisciplinary peer-reviewed Journal with reputable academics and experts as board member. IOSR-JESTFT is designed for the prompt publication of peer-reviewed articles in all areas of subject. The journal articles will be accessed freely online.
Running head Environmental Experience 1Experience 1.docxtodd271
Running head: Environmental Experience
1
Experience 12
Environmental Experience
Author Note:
This paper is being submitted on November 9, 2018, for Human Uses of the Environment course.
Environmental Experience
Growing up, I can say my childhood was awesome. I had a wonderful family and great friends. My grandparents owned a farm, so there were always fun things to do, we also had plenty of free time to play. About a mile from my family’s farm was woods that resemble a forest, it was large and had tall trees. The woods, however, had clear paths, so people went there for jogging and relaxation. For my siblings, friends and myself, this was where we often went to ride our bicycles and raced each other. This was a place that I formed a good memory with nature because of its beauty. Apart from the trees, there were other living creatures like birds, squirrels and butterflies and this often made the place a sanctuary for our games due to the different sounds the birds made.
As I grew up, the area where I once lived and loved became populated and were bought by land developers eventually, all the trees were cut down. Where there used to be a place where my imagination could run wild and so filled with life now seems so rocky, congested and full of garbage and damp sites. At first, we did not notice a major difference, but all this changed when the rainy season came. Floods became uncontrollable; the wind blew without anything to block it and therefore destroyed a lot of things. The weather patterns have also been affected making the amount of rain decrease, and also the garbage and smoke have affected people’s health. This had me thinking about the environment we live in.
In conclusion, through the educational system, I was able to learn about the different ways in which the environment is often tarnished. Among them is deforestation, water pollution in rivers and the ocean. Lastly, air pollution thought our carbon emissions. There are also many preventive measures that can be taken to make sure that extreme pollution does not occur (Khopkar, 2014). Among the basic measures is educating people about pollution and creating laws and regulations that will help with combating those that contribute to environmental destruction. This can assist in preventing extreme weather conditions like flooding and acidic rain which is caused by air pollution and deforestation. For me, I arrived at my ecological identity through formal education and experience.
Food
Author Note:
This paper is being submitted on November 16, 2018, for Human Uses of the Environment course.
Do you feel that GMOs are safe?
It is our nature to be resistant to change. There have been a lot of resistant to GMOs. I support GMOs as I believe they are safe for human consumption. GMOs are safe. There is always a presence of uncertainty among human beings regarding safety; however, there is a lack of evidence concerning their harm. GMOs do not have adverse envi.
Environmental policy implications of packaging waste disposal practices in Ni...Premier Publishers
The study was conducted to assess the practices and technologies of disposing packaging wastes generated within and outside food processing firms. Data were collected using a structured questionnaire that was administered to 40 randomly selected food processing firms in Oyo and Lagos State of Nigeria. Data were also collected through key formant interview and participant observation. Data obtained were analysed using the Statistical Package for the Social Sciences (SPSS) version 16. Results showed that packaging materials of various types, design and volume were used by the firms studied, most of which get accumulated in the municipality due to eat and throw habit of the users. More than 62% of the firms used polyethylene/plastic packaging materials which have high implication for environmental pollution. A minimal percentage of between 1-5% of the packaging materials used became waste at the end of the production processes. In selecting packaging materials, product attractiveness ranked highest (4.05 ± 0.29) with little consideration for package disposal, biological degradability and environmental consideration. A large number of the food firms (94.6%) manage wastes generated within their premises mostly through burning / bury and are not responsible for waste generated by their products in the municipality.
Tooth decay and dental erosions are the most frequent diseases of hard dental tissues. One of their origins is poor dietary habits. E.g. consumption of large amount of sweets in combination with poor oral hygiene can lead to tooth decay. On the other hand frequent consumption of acidic food can be the reason of erosive tooth wear. Tooth-friendly products are generally known like products without cariogenic as well as erosive potential. Therefore their consumption is safe for teeth. They mostly contain noncariogenic sweeteners which can not be metabolised by oral microflora and do not contain the acids. After their consumption the pH in oral cavity does not decreases under critical level (5.7 for enamel and 6.5 for dentine). Functional foodstuffs are another group of food that are safe for oral health. They contain some substances like vitamins, minerals (calcium, fluoride, phosphorous, iron, copper), casein phosphopeptide amorfous calcium phosphate (CPP-ACP), glycomacropeptide, xanthan gum, xylitol, that are beneficial for hard dental structures. These products are dairy products, fruit juices enriched by calcium or fluoride, chewing gums or candies with xylitol or CPP-ACP and many others. Their regular intake can help to strengthen the hard dental tissues. So tooth-friendly and functional foods seem to be useful in dental caries and erosion prevention.
Tooth decay and dental erosions are the most frequent diseases of hard dental tissues. One of their origins is poor dietary habits. E.g. consumption of large amount of sweets in combination with poor oral hygiene can lead to tooth decay. On the other hand frequent consumption of acidic food can be the reason of erosive tooth wear. Tooth-friendly products are generally known like products without cariogenic as well as erosive potential. Therefore their consumption is safe for teeth. They mostly contain noncariogenic sweeteners which can not be metabolised by oral microflora and do not contain the acids. After their consumption the pH in oral cavity does not decreases under critical level (5.7 for enamel and 6.5 for dentine). Functional foodstuffs are another group of food that are safe for oral health. They contain some substances like vitamins, minerals (calcium, fluoride, phosphorous, iron, copper), casein phosphopeptide amorfous calcium phosphate (CPP-ACP), glycomacropeptide, xanthan gum, xylitol, that are beneficial for hard dental structures. These products are dairy products, fruit juices enriched by calcium or fluoride, chewing gums or candies with xylitol or CPP-ACP and many others. Their regular intake can help to strengthen the hard dental tissues. So tooth-friendly and functional foods seem to be useful in dental caries and erosion prevention.
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The target product of this research is soft drinks
1. Running head: PRODUCT 1
Product
An Assignment Submitted by
Name of Student
Name of Establishment
Class XXXX, Section XXXX, Summer 2012
2. PRODUCT 2
Product
The target product of this research is soft drinks. This product has been chosen due to its
popularity among consumers and a big global market. Also, soft drink production has tight
environmental interconnections and so, may be interesting to analyze. Another reason for this
choice is the wish to understand the product’s benefits and risks in terms of its health impacts.
Two thousand years ago, in Ancient Greece and Rome, and till the middle of the 19th
century, soft drinks were used for medical purposes, e.g. for relaxation and therapeutic effects of
mineral waters or curing effects of flavored soda waters (e.g. curing hangovers, headaches, and
nervous afflictions). Further, the focus shifted to stimulating and refreshing effects of soft drinks
(this is when Coca Cola and Pepsi Cola appeared), as well as its taste parameters. However,
beginning from the 1960s, producers started introducing healthy changes to soft drink products,
e.g. making them caffeine and preservative free and colorless (Avizienis, n.d.). Still, both healthy
and unhealthy tendencies in soft drink production and consumption can be found in the modern
world, balancing products’ benefits and risks.
Today, soft drinks are extremely popular (especially among youth) and widely available
(especially in terms of price). Herewith, the popularity and availability of soft drinks is
strengthened and supported by fast-food culture. Soft drinks are non-alcoholic beverages of
various types differing by the amount of sugar (caloric and diet), main non-water ingredient (e.g.
tea, milk, fruit, soya, malt, etc.), kind of fruit juice, flavourings, level of carbonation (sparkling
or still), and functionality (i.e. energy drinks, sports drinks, enriched drinks, wellness drinks, and
nutraceuticals) (Tenge and Geiger, 2001, cited in Juvonen, Virkajarvi, Priha, and Laitila, 2011, p.
18). The major industry players include the following companies: Coca-Cola, PepsiCo, Nestle,
Red Bull, Danone, Suntory, Dr Pepper Snapple, Asahi, Kirin, etc.
3. PRODUCT 3
The production of a soft drink itself is a process of dissolving sugars, sugar syrup, juices,
flavorings, antioxidants, and other components in water. Herewith, non-sugar ingredients are
first dissolved in water and added to syrup, and then all this is mixed with water (Juvonen,
Virkajarvi, Priha, and Laitila, 2011,p p. 22-23). In case a diet beverage is made, syrup producers
add artificial sweeteners to concentrates, while bottlers mix them with distilled water in
predetermined proportions, which ensure correct ingredients’ quantities, and carbonate the
beverage. Meanwhile, if the beverage is non-diet, a bottler can add sugar or HFCS to the syrup
before mixing it with water (Fry, Spector, Williamson, and Mujeeb, 2011, p. 16). On the whole,
soft drinks contain up to 98% of water, 8-12% of sweeteners, up to 10% of fruit juice, 0.3-0.6%
of carbon dioxide, 0.05-.0.3% of acidulates, 0.1.-.0.5% of flavorings, as well as colorings,
chemical preservatives (within legal limits), antioxidants, foaming agents, and stabilizers.
Additionally, due to a growing demand for healthier products, soft drinks may contain minerals,
vitamins, fibres, proteins, and other functional compounds (Fry et al., 2011, p. 6; Juvonen,
Virkajarvi, Priha, and Laitila, 2011, p. 19).
For example, the basic raw materials for making carbonated soft drinks (CSD) include
carbonated water (94%); sweeteners (6-12%), such as sugar, non-caloric sweeteners, or high-
fructose corn syrup; and other components, e.g. acids, ingredients enhancing taste, aroma,
appearance, and mouthfeel, antioxidants maintaining color and flavor, and preservatives (Fry et
al., 2011, p. 15). Apart from basic ingredients, wellness drinks and nutraceuticals contain
bioactive mixtures of berries, “superfruits” (i.e. acerola, mangosteen, acai, noni, pomegranate),
and botanical extracts (e.g. ginkgo, ginger, melissa) (Gruenwald, 2009, as cited in Juvonen,
Virkajarvi, Priha, and Laitila, 2011, p. 22). Meanwhile, energy drinks contain caffeine, caffeine-
rich plant extracts, and taurine (energizing components) and B-vitamins (Heckman et al., 2010 as
4. PRODUCT 4
cited in Juvonen, Virkajarvi, Priha, and Laitila, 2011, p. 22). Sport drinks contain carbohydrates
(glucose, fructose, and maltodextrin), water, salts, sodium, potassium, and other functional
compounds (Juvonen, Virkajarvi, Priha, and Laitila, 2011, p. 22).
Thus, quality water is a key resource in soft drink production. In order to bottle one litre
of soft drinks, 2-4 litres of water are used. Additionally, 1 litre of water is needed to process 1 kg
of sugar (Foster et al., 2006, p. 110). This water should be of standard quality, that is why
producers use various filtering (e.g. membrane filtration, ultrafiltration, and multimedia
filtration) and other treatment techniques to purify and standardize it (DOW UFand RO
Technology, 2009, p. 1). So, soft drink production depends on the availability, quality, and
recharge of water sources, as well as producers of water filters and other purification techniques.
Syrup producers are the second most crucial suppliers, as the component drives most of
the downstream operations (Fry et al., 2011, p. 5). Naturally, syrup producers and bottlers
depend on sugar producers and plantations, including corn plantations (Fry et al., 2011, p. 18).
Thus, indirectly, they depend on weather conditions, harvests, and other agricultural issues (such
as agriculture methods, techniques, or fertilizers). Herewith, this concerns not only sugar
production, but also the production of other soft drinks’ components, e.g. fruit, malt, or milk.
Additionally, soft drink producers depend on the manufacturers of other soft drink
ingredients, such as flavorings, preservatives, colorings, antioxidants, stabilizers, etc., and
various equipment and automated production systems, new technologies, and quality systems.
After the drink is produced, it should be bottled, canned, or packaged in another way.
These bottles, cans, and packages should be packed in specific quantities into containers, which
are sealed with pressure-resistant closures, pull tabs, tinplate or steel crowns, and twist-off lids
(Fry et al., 2011, p. 16). So, due to its packaging needs, the industry is dependent (directly and
5. PRODUCT 5
indirectly) on fiber, aluminium, steel, glass, plastic, paper, composite materials, ink, glue, and
other materials production, as well as bottle and can producers (Aukema, 2012, pp. 11-13).
Finally, beverages are shipped either directly to a merchant, who sells them to customers,
or to distributors, who can send the goods to both merchants and final customers (Fry et al.,
2011, p. 16). Therefore, soft drink producers depend on transportation providers (who transport
not only final goods, but also raw materials and intermediate products, such as empty bottles), as
well as fuel providers, fuel prices, and manufacturers of vehicles, ships, or planes. In this
context, collaboration and partnership with carriers, retailers, and distributors is very important.
Herewith, in terms of cost efficiency (and environmental impact), transportation distances should
be as short as possible (A Sustainable Future, 2008, pp. 5-6). That is why, usually, producers
locate their facilities in close proximity to raw materials and population centers, where demand is
higher (Fry et al., 2011, p. 15). On the other hand, proper scheduling, routing, and loading of
vehicles are crucial (A Sustainable Future, 2008, pp. 5-6).
Also, during the production of final products (mixing components, heating, and
sterilizing them), packaging, transporting, and performing administrative and marketing
operations, energy sources are needed (Aukema, 2012, p. 14). Herewith, a growing demand for
healthier products containing fewer preservatives can mean that they will require more intensive
heat treatment instead, which can increase energy use (A Sustainable Future, 2008, p. 2).
While being dependent on different industries and producers, soft drinks influence them
by creating demand for their products. Also, the industry impacts consumer market through food
service (i.e. fast-food and takeout outlets, bars, restaurants, etc.), retailing, convenience stations,
etc. (Fry et al., 2011, p. 9). On the other hand, it depends on customer needs, wants, and demand
(e.g. for healthier products), as well as fiscal policy (tax rates) and overall economic situation.
6. PRODUCT 6
Naturally, soft drink production involves certain environmental risks. They include
decrease in biodiversity; water, air, and soil pollution with chemicals (biomaterials, organic rich
and increased temperature wastewater, toxic waste, gasses, etc.); and soil degradation due to
pollution (direct impact) and improper farming techniques (indirect impact) (Aukema, 2012, p.
5). In turn, environmental risks can create operational risks for soft drink production, e.g. due to
the scarcity and cost of raw materials (i.e. water) or because of natural disasters.
Obviously, soft drinks industry faces significant water risks due to its dependency on
large amounts of high quality water. In this context, several challenges arise: ensuring access to
high quality water, providing efficiency improvements, and managing wastewater (Dixon, n.d. p.
2). For example, the industry creates wastewater through various cleaning systems and thus adds
to the problem of maintaining and recharging water sources. This requires the optimisation of
cleaning processes and the use of grey water systems, providing additional options for saving
water and reducing ecological impact. Herewith, the removal of preservatives and decrease in
pack size, which customers demand, are likely to increase water use (A Sustainable Future, 2008,
pp. 4-5) and threats to water supplies. The problem of water is exacerbated by climate changes,
which also influences another crucial ingredient of soft drinks – sugar, namely agriculture
harvests and, therefore, sugar prices. In this context, sustainable agriculture, which provides
more adaptability, is of great importance (Dixon, n.d. p. 2).
Also, the industry influences environment through the use of packing materials, e.g. cans
and glass or plastic bottles. That is why the amount of material used in plastic bottles’ necks is
being reduced, while bottles’ recyclability is being increased by addressing those plastic
components that may impede the recycling process. On the other hand, the impact of packaging
7. PRODUCT 7
materials depends on proper collection and recycling of used bottles, cans, and other packages,
including secondary and tertiary packaging (A Sustainable Future, 2008, p. 3).
Other challenges connected to environmental risks involve the minimization of
transportation impacts and optimization of supply chains (which is economically beneficial),
especially in developing countries (Dixon, n.d. p. 2). In terms of energy efficiency and
sustainability, soft drink production should involve the optimisation of lines, proper pressure
systems, and efficient heating and cooling systems (A Sustainable Future, 2008, p. 2).
Meanwhile, production wastes should be recycled, used for energy generation and fuel
production, and organic wastes can be composted (Aukema, 2012, p. 15).
Also, soft drinks face risks associated with microbiological spoilage, e.g. caused by
yeasts, lactic acid and acetic bacteria, moulds, or alicyclobacillus spp. This leads to a decrease in
product quality and appears as visual changes, off-flavors, and odours. Herewith, different
beverages can support different spoilage microbes, while new ingredients and new applications
may introduce new microbe species and increase microbe growth. Additionally, various bacteria,
viruses, protozoans, and fungal mycotoxins can cause food-borne illnesses. Due to these risks,
the quality and purity of raw materials, equipment, and packages, as well as hygiene of
production process, are crucial (Juvonen, Virkajarvi, Priha, and Laitila, 2011, pp. 26, 38, 46-47).
These are the risks connected to the production and distribution of soft drinks. On the
other hand, there are risks connected to the consumption of these beverages. Today, soft drinks
may contain amino acids, minerals, vitamins, and other functional compounds, which make them
healthier. So, soft drink producers can provide benefits to their customers. For example, energy
drinks improve performance, concentration, and endurance and prolong human activity (Gunja
and Brown, 2012, p. 46), thus benefiting those who consume them. On the other hand, the over-
8. PRODUCT 8
consumption of sweetened and caffeinated beverages may lead to hypertension and increase in
systolic and diastolic blood pressure (Vartanian, Schwartz, and Brownell, 2007, p. 672) and
cause cardiac arrhythmias in children and adolescents (Di Rocco, During, Morelli, Heyden, and
Biancaniello, 2011). Also, energy drinks, containing various concentration of caffeine (including
high doses), can cause caffeine toxicity, which leads to gastrointestinal upset, cardiac ischemia,
sympathetic overdrive, hallucinations, and seizures. Moreover, caffeine intoxication may require
hospitalization and potentially cause death. Still, this is much more likely to happen when people
exceed the recommended maximum levels of energy drinks consumption and misuse them by
mixing with alcohol, stimulants, or other contestants (Gunja and Brown, 2012, pp. 46-48).
Another risk is that soft drinks are energy dense beverages. The reason is that an
increased consumption of soft drinks raises energy intake. Herewith, this added energy is not
always adequately compensated by the reduction in other foods intake; thus the intake of sugar
and total energy grows. Additionally, soft drink consumption may cause a growth in hunger,
decrease in satiety, or “addictiveness” to sweetness, which determines preferences in other foods.
Therefore, an increase in body weight and obesity are often associated with the consumption of
soft drinks and added sugars, especially high fructose corn syrup (Vartanian, Schwartz, and
Brownell, 2007, pp. 669, 672).
Regular drinking of soft drinks, especially soda, was found to be connected to metabolic
syndrome and diabetes (Ruiz, H.Gonzalez, and M.Gonzalez, 2009, pp. 21-22; Vartanian,
Schwartz, and Brownell, 2007, pp. 671-672). A Singapore Chinese Health study by Odegaard,
Koh, Arakawa, Yu, and Pereira (2010, p. 706) indicated that there is a positive correlation
between soft drink consumption and an increased risk of type 2 diabetes and weight gain.
Herewith, the latter is likely to increase the risk of diabetes. Additionally, a research study by
9. PRODUCT 9
Dhingra et al. (2007, p. 483) showed that the consumption of at least one soft drink a day
increases the risk of metabolic diseases, obesity, diabetes mellitus, and high blood pressure.
Also, the consumption of big amounts of carbonated drinks can deprive human body of
oxygen, while sugar and caffeine may cause a significant depletion of minerals and dehydration.
Herewith, sugar reduces white blood cells’ ability to ingest and destroy bacteria and thus may
lower immune function, and high fructose corn syrup can influence metabolic processes and the
function of liver and heart. Meanwhile, sucralose breaks down into small particles similar to
chlorinated pesticides, which can be harmful. Phosphoric acid has a negative impact on teeth and
bones, may dissolve skeletal system, and leads to osteoporosis (Bacchione, 2010). Additionally,
research studies show that frequent consumption of sugar-sweetened soft drinks (once or more a
day) increases the risk of dental caries, which is not observed for diet soft drinks. Also, soft drink
consumption is associated with hypocalcemia, urinary or kidney stones, and decrease in bone
mineral density (Vartanian, Schwartz, and Brownell, 2007, pp. 671-672), as well as a reduction
in calcium and nutrient intake, as consumers are less likely to combine soft drinks with healthy
food (Vartanian, Schwartz, and Brownell, 2007, pp. 670-671).
So, soft drinks involve many environmental and social risks, which may harm people and
ecology. On the other hand, a growing tendency towards providing healthier product options to
customers may change a relatively negative image of soft drinks and their association with
unhealthy fast food products. Besides, its environmental impacts can be significantly cut in case
proper optimization techniques are used, especially regarding resource use and waste
management. Anyway, it would be unreasonable to reject soft drinks as it is an already formed
(but still developing and improving), big, and popular market. Instead, it would be wiser to focus
on the possible benefits and develop them.
10. PRODUCT 10
References
A Sustainable Future for Soft Drinks. Soft Drinks Industry Sustainability Strategy. (2008). British
Soft Drinks Association. Retrieved from
http://www.britishsoftdrinks.com/PDF/020608%20BSDA%20sustainability%20strategy
%20_3_.pdf.
Aukema, J.E. (2012, January 15). Impacts and Dependencies of the Beverage Sector on
Biodiversity and Ecosystem Services: An Introduction. The Nature Conservancy and
Beverage Industry Environmental Roundtable. Retrieved from
http://bieroundtable.com/files/Biodiversity%20White%20Paper.pdf.
Avizienis, A. (n.d.). Soft Drink. In: How Products Are Made (Vol. 2). Retrieved from
http://www.madehow.com/Volume-2/Soft-Drink.html.
Bacchione, A. (2010). The Health Risks of Drinking Soda. Retrieved from
http://nourishingmedicine.com/wp-content/uploads/2010/11/Soda-is-not-good-for-you-
by-Anabela-Bacchione.pdf.
Dhingra, R., Sullivan, L., Jacques, P.F., Wang, T.J., Fox, C.S., Meigs, J.B., … Vasan, R.S.
(2007). Soft Drink Consumption and Risk of Developing Cardiometabolic Risk Factors
and the Metabolic Syndrome in Middle-Aged Adults in the Community. Circulation,
116, 480-488.
Di Rocco, J.R., During, A., Morelli, P.J., Heyden, M., and Biancaniello, T.A. (2011) Atrial
fibrillation in healthy adolescents after highly caffeinated beverage consumption: two
case reports. Journal of Medical Case reports, 5(18). Retrieved from
http://www.jmedicalcasereports.com/content/5/1/18.
Dixon,J (n.d.). Key risks facing the beverage industry. CSR Asia. Retrieved from
11. PRODUCT 11
http://www.responsibleresearch.com/CSR-
Key_risks_facing_the_beverage_industry_.pdf.
DOWTM UF and RO Technology Used to Produce High Quality Water for the Beverage Industry
in East Europe. (2009). DOW Water and Process Solutions. Retrieved from
http://www.dowwaterandprocess.com/docs/609-02235.pdf.
Foster, C., Green., K., Bleda, M., Dewick, P., Evans, B., Flynn, A., and Mylan, J. . (2006,
December). Environmental Impacts of Food Production and Consumption: A Research
report to the Department for Environment, Food and Rural Affairs. Manchester Business
School. Defra, London. Retrieved from http://www.ifr.ac.uk/waste/Reports/DEFRA-
Environmental%20Impacts%20of%20Food%20Production%20%20Consumption.pdf.
Fry, C., Spector, C., Williamson, K.A., and Mujeeb, A. (2011). Breaking Down the Chain: A
Guide to the Soft Drink Industry. The National Policy & Legal Analysis Network to
Prevent Childhood Obesity (NPLAN). Retrieved from
http://changelabsolutions.org/sites/phlpnet.org/files/Beverage_Industry_Report-
FINAL_20110907.pdf.
Gunja, N. and Brown., J.A. (2012). Energy Drinks: Health Risks and Toxicity. Medical Journal
of Australia, 196, 46-49.
Juvonen, R., Virkajarvi, V., Priha, O., and Laitila, A. (2011). Microbiological spoilage and
safety risks in non-beer beverages. VTT Research Notes. Retrieved from
http://www.vtt.fi/inf/pdf/tiedotteet/2011/T2599.pdf.
Odegaard, A.O., Koh, W.-P., Arakawa, K., Yu, M.C., and Pereira, M.A. (2010), Soft Drink and
Juice Consumption and Risk of Physician-diagnosed Incident Type 2 Diabetes. The
Singapore Chinese Health Study. American Journal of Epidemiology, 171(6), 701-708.
12. PRODUCT 12
Ruiz, J.R., Gonzalez, H.F., and Gonzalez, M.Y. (2009). Metabolic Syndrome and Soft Drink
Consumption. Ethnicity and Disease, 19, 21-22.
Vartanian, L.R., Schwartz, M.B., and Brownell, K.D. (2007). Effects of Soft Drink Consumption
on Nutrition and Health: A Systematic Review and Meta-Analysis. American Journal of
Public Health, 97(4), 667-675.