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Trends in Nonalcoholic Beverages covers the most recent advances, production issues and nutritional and other effects of different nonalcoholic beverages, such as carbonated beverages, cereal-based beverages, energy drinks, fruit punches, non-dairy milk products, nonalcoholic beer, ready-to-drink products (e.g. tea, coffee), smoothies, sparkling and reduced water beverages. In addition, it covers relevant issues, such as traditional non-alcoholic beverages, labeling and safety issues during production, as well as the intake of functional compounds in particular applications. This is an essential resource for food scientists, technologists, engineers, nutritionists and chemists as well as professionals working in the food/beverage industry. Provides nutrient profiles and the effects of non-alcoholic beverages Presents the relevance of the HACCP system for the non-alcoholic beverage industry Covers a broad range of different non-alcoholic beverages that exist in the market and their characteristics with regard to personalized nutrition
Nonalcoholic Beverages, Volume Six in The Science of Beverages series, offers a wide-range of knowledge and expertise from research professionals around the world. The book focuses on the research and development of innovative products and new growing trends based on consumer demand for natural drinks that have health benefits. The book discusses the properties and benefits of developing nonalcoholic beverages, their production particularities, associated properties, physiochemical characteristics, and methods to help researchers and students learn about utilized nonalcoholic beverages. Presents a broad scope of topics and process solutions from experts in the beverages industry Covers the latest technologies and microbiological methods that enhance the health benefits of beverages Includes emerging trends in nonalcoholic beverages and offers a variety of safety and quality techniques for adding value to products
The alcoholic and non alcoholic beverages are being used by human being since centuries back. Accompanying the increase in the variety of consumption there has been a parallel increase in the variety of alcoholic and non alcoholic beverages offered for sale. The alcoholic drinks market is broadly classified into five classes, starting from beers, wines, hard liquors, liqueurs and others. Similarly non alcoholic drinks market is broadly classified into carbonated drinks, non carbonated drinks and hot beverages. These include juices, energy drinks, carbonated drinks, tea, coffee and bottled water. The commercial success of a soft drink formulation depends upon a number of factors. A strong, well placed advertising campaign will bring the consumer to purchase the new product but, thereafter, the level of repeat sales will reflect the degree of enthusiasm with which the new drink has been received. The dramatic growth of fruit juice and non carbonated fruit beverage markets worldwide has been made possible by the development of new packs and packing systems and improvements in traditional packaging. Tropical fruits are the newest arrivals on the juice and fruit beverage market. Whisky is the portable spirit obtained by distillation of aqueous extract of an infusion of malted barley and other cereals that has been fermented. It can be considered as the product of distillation of an unhopped beer. Beer is the world most widely consumed alcoholic beverage; it is the third most popular drink overall, after water and tea. Rum is a distilled alcoholic beverage made from sugarcane by products such as molasses, or directly from sugarcane juice, by a process of fermentation and distillation. The Indian alcoholic market has been growing rapidly for the last ten years, due to the positive impact of demographic trends and expected changes like rising income levels, changing age profile, changing lifestyles and reduction in beverages prices. Some of the fundamentals of the book are flavourings and emulsions, syrup room operation, fruit juices and comminuted bases, acids, colours, preservatives and other additives, high intensity sweeteners, packaging systems for fruit juices and non carbonated beverages, grape juice processing, processing of citrus juices, juice processing for pasteurized single strength, equipment for extraction and processing of soft and pome fruit juices, chemistry and technology of citrus juices and by products, legislation controlling production, labelling and marketing, biochemical events during brewing fermentations, outline of the whisky producing process, types of beer brewed, aroma compounds of rum and their formation, cider and perry etc.The alcoholic and non alcoholic beverages described in this book are beer, wine, rum, whisky, cider and different types of fruit juices with packaging systems and other relevant parameters related to their manufacturing. The book will be very helpful to technocrats, new entrepreneurs, research scholars and for those who are already in to this field. 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Historically, non-alcoholic beverages have always played an important role in every culture and yet often drinks are less celebrated than food. In China, tea is more than just a traditional beverage but rather than a drink which was deeply imbedded in Chinese culture. In the west, coffeehouses represent a microcosm of society reflecting economic, political, cultural and social interactions among all walks of life, while in the east teahouses share a similar function. Recently, there has been a decline in drinking traditional-style Chinese tea in teahouses due to globalisation, industrialisation, urbanisation, modernisation, westernisation and consumerism. This thesis explores these impacts on modern Chinese society through the growth in popularity of a variety of non-alcoholic beverages including bottled water, soft drinks, milk, coffee and tea. This thesis will focus on the changes in Chinese social, political, and economic environments contributing to these changes, through examination of the differences between past and modern Chinese attitudes towards consuming these non-alcoholic beverages. These non-alcoholic beverages will be examined in the context of various fashionable places in which they are served, such as fast-food restaurants, cafes and teahouses, to illustrate the social impacts which these alternative beverages have had.
The book provides the recent developments in value addition of coffee, tea, and soft drinks. The book also describes their chemistry, technology, and quality control with respect to raw materials as well as finished product, value-added product development, and marketing strategies.
An in-depth look at new and emerging technologies for non-alcoholic beverage manufacturing The non-alcoholic beverage market is the fastest growing segment of the functional food industry worldwide. Consistent with beverage consumption trends generally, the demand among consumers of these products is for high-nutrient drinks made from natural, healthy ingredients, free of synthetic preservatives and artificial flavor and color enhancers. Such drinks require specialized knowledge of exotic ingredients, novel processing techniques, and various functional ingredients. The latest addition to the critically acclaimed IFST Advances in Food Science series this book brings together edited contributions from internationally recognized experts in their fields who offer insights and analysis of the latest developments in non-alcoholic beverage manufacture. Topics covered include juices made from pome fruits, citrus fruits, prunus fruits, vegetables, exotic fruits, berries, juice blends and non-alcoholic beverages, including grain-based beverages, soups and functional beverages. Waste and by-products generated in juice and non-alcoholic beverage sector are also addressed. Offers fresh insight and analysis of the latest developments in non-alcoholic beverage manufacture from leading international experts Covers all product segments of the non-alcoholic beverage market, including juices, vegetable blends, grain-based drinks, and alternative beverages Details novel thermal and non-thermal technologies that ensure high-quality nutrient retention while extending product shelf life Written with the full support of The Institute of Food Science and Technology (IFST), the leading qualifying body for food professionals in Europe Innovative Technologies in Beverage Processing is a valuable reference/working resource for food scientists and engineers working in the non-alcoholic beverage industry, as well as academic researchers in industrial food processing and nutrition.
90 no-alcohol cocktail recipes from top bartenders across the country
The Bartender's Guide to Mocktails offers delectable and refreshing soda and juice-based recipes for those that want to forgo the alcohol but keep the flavour.
There are many different types of non-alcoholic beverages (NAB) available in the United States today compared to a decade ago. Additionally, the needs of beverage consumers have evolved over the years centering attention on functionality and health dimensions. These trends in volume of consumption are a testament to the growth in the NAB industry. Our study pertains to ten NAB categories. We developed and employed a unique cross-sectional and time-series data set based on Nielsen Homescan data associated with household purchases of NAB from 1998 through 2003. First, we considered demographic and economic profiling of the consumption of NAB in a two-stage model. Race, region, age and presence of children and gender of household head were the most important factors affecting the choice and level of consumption. Second, we used expectation-prediction success tables, calibration, resolution, the Brier score and the Yates partition of the Brier score to measure the accuracy of predictions generated from qualitative choice models used to model the purchase decision of NAB by U.S. households. The Yates partition of the Brier score outperformed all other measures. Third, we modeled demand interrelationships, dynamics and habits of NAB consumption estimating own-price, cross-price and expenditure elasticities. The Quadratic Almost Ideal Demand System, the synthetic Barten model and the State Adjustment Model were used. Soft drinks were substitutes and fruit juices were complements for most of non-alcoholic beverages. Investigation of a proposed tax on sugar-sweetened beverages revealed the importance of centering attention not only to direct effects but also to indirect effects of taxes on beverage consumption. Finally, we investigated factors affecting nutritional contributions derived from consumption of NAB. Also, we ascertained the impact of the USDA year 2000 Dietary Guidelines for Americans associated with the consumption of NAB. Significant factors affecting caloric and nutrient intake from NAB were price, employment status of household head, region, race, presence of children and the gender of household food manager. Furthermore, we found that USDA nutrition intervention program was successful in reducing caloric and caffeine intake from consumption of NAB. The away-from-home intake of beverages and potential impacts of NAB advertising are not captured in our work. In future work, we plan to address these limitations.
Preservatives for the Beverage Industry, Volume Fifteen, a new release in The Science of Beverages series, is a valuable resource that discusses preservatives and their impact in the beverage industry, including potential health impacts. The book takes a broad, multidisciplinary approach to explore both conventional and novel approaches of the types and uses of preservatives. The latest applications and techniques to reduce the use of non-natural or health-threatening preservation elements are also covered. This is a must-have reference for anyone who needs to increase their technical-scientific knowledge in this field. Includes information on the use of hurdle technology in the preservation of beverages Provides the latest research and impact of antimicrobial use in the beverages industry Presents the benefits and risks of preservatives to ensure safety in beverage products