Trends in Non-alcoholic Beverages

Charis M. Galanakis

• Publisher: Academic Press
• Year: 2019
• Print ISBN: 9780128169384
• eBook ISBN: 9780128169391
• Topic: Technology & Engineering
• Subtopic: Food Science
• Index: Technology & Engineering

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

Chapter 1

Carbonated Beverages

Ibrahim M. Abu-Reidah, Arab American University, West Bank, Palestine

Abstract

Soft drinks are produced around the world and they are widely available. Carbonated beverages (CBs) make up the bulk of the global soft drink industry. The market for these products is still continuing to show outstanding growing potential. The global market of CBs is anticipated to reach more than US$410 billion by 2023, at a compound annual growth rate of 2.8%. The CB product category includes soft drinks, energy drinks, and others. Olfactory sensations of CBs, marketing, and branding are all factors that contribute to the products’ success. Not long ago, the industry experienced major changes regarding product innovations and offerings. To face the growing market challenges, companies are bringing in new flavors taking into account the well-being and health concerns of consumers. This chapter introduces CBs with an historical overview of these popular drinks starting from carbonated water up to the current various carbonated drink categories. It discusses water treatment, carbonation, and formulation of carbonated drinks. Sugar dissolving, syrup production, packaging, marketing, and legislative issues are also highlighted. Finally, the current and future development trends of the CB industry are discussed.

Keywords

Soft drinks; carbonated beverages; carbon dioxide; sweeteners; energy drinks; intelligent packaging; botanicals

Chapter Outline

• 1.1 Introduction 2
• 1.2 Ingredients 4
  • 1.2.1 Water 4
  • 1.2.2 Sweeteners 5
  • 1.2.3 Acidulants 7
  • 1.2.4 Preservatives 10
  • 1.2.5 Carbon Dioxide 10
  • 1.2.6 Flavors 11
  • 1.2.7 Colorants 13
  • 1.2.8 Carbon Dioxide Production 15
  • 1.2.9 Carbonation (CO₂ Impregnation) Process 16
  • 1.2.10 Syrup Preparation 17
  • 1.2.11 Deaeration 18
  • 1.2.12 Carbonators 18
  • 1.2.13 Mixing Procedures 18
  • 1.2.14 Filling Processes 19
  • 1.2.15 Continuous Blend Production 19
  • 1.2.16 Packaging 21
• 1.3 Types of Carbonated Beverages 23
  • 1.3.1 Cola 23
  • 1.3.2 Energy and Sports Drinks 23
  • 1.3.3 Functional Beverages 24
  • 1.3.4 Low and Mid-Calorie beverages 25
• 1.4 Balancing of Acidity and Sweetness 25
• 1.5 Quality Standards 26
• 1.6 Regulatory Issues of Beverages 27
• 1.7 Economic Aspects 27
• 1.8 Quality Control 28
  • 1.8.1 Ingredients 28
  • 1.8.2 Syrup 29
  • 1.8.3 Beverages 29
  • 1.8.4 Packaging 30
• 1.9 Basic Considerations in the Soda Industry 30
• 1.10 Sensory Evaluation of Carbonated Soft Drinks 31
• 1.11 Recent and Future Advances and Trends 31
  • 1.11.1 Insights and Perspectives 33
• 1.12 Conclusion 35
• References 35
• Further Reading 36

1.1 Introduction

The consumption of beverages in their various forms has taken place over many centuries to meet humanity’s fundamental requirement of hydration. The most obvious source of hydration is water; however, over time much of our drinking water has become very unsafe since it is often polluted by microorganisms (MOs). Outbreaks of dysentery, cholera, and other water-borne diseases were common in many European towns before the 20th century. Today’s beverage market is diverse and enormous. While carbonated beverages (CBs) might have been enjoyed as an occasional treat only one or two generations ago, now they are omnipresent and consumed by almost everyone. This can be seen from the global consumption of CBs, which reached more than 200 million liters in 2013. In spite of the decline of the volume of CBs consumed in recent years, it is clear that carbonated drinks continue to be very common refreshments.

The first palatable carbonated water was produced by J. Priestley in England in 1767. A few years later, T. Bergman invented a system that produced carbonated mineral water on a commercial level. Then in 1783, Jacob Schweppes accomplished an efficient method for manufacturing carbonated mineral water and created the Schweppes Company-Geneva. From then on, the addition of flavoring substances to “sparkling” water developed to produce various and major soft drink brands all over the world. S. Fahnestock, in 1819, developed the soda fountain. The problem of loss of carbonation was avoided by the use of Crown corks and the automated production lines of glass bottles in the late-18th century. Since then, advances in the closing technology, bottles and "cans" design and manufacturing, syrup recipes, carbonation and filling machines have led to the giant worldwide beverage industry we currently know (D. Steen).

The first flavored drink contained lemon juice (lemonade) and was sugared with honey or table sugar and is believed to have originated in Italy. The CB has its beginning in the study of mineral waters in Europe in the 16th century. In the late-18th century, artificial mineral waters were investigated for their medicinal properties in Europe and the United States. The first marketable artificial mineral water was manufactured in Europe during the 1780s and in the United States in the early 1800s. Flavored CBs, or soft drinks, were developed by chemists and apothecaries in the 19th century by the addition of flavored syrups to fountain-dispensed carbonated water. The introduction of proprietary flavors began in the late-1880s.

Lazenby created the formula for Dr Pepper in 1885, while J. Pemberton settled the formula for Coca-Cola the next year. Brad’s Drink (Pepsi-Cola) was introduced in 1896. Poor flavoring, spoilage, and color constancy were the main obstacles that limited the past bottling progression. Improvements and innovations in bottling equipment, glass manufacturing, stable flavors, crown closures, ingredients, and transportation lead to the rapid growth of bottled soft drinks manufacturing. Soft drinks consist of carbonated water, nonnutritive and/or nutritive sweeteners, acidulants, preservatives, juices, flavorings, and colorants. Recently, the diversity of beverage products has burst.

After an intensive decade or more of consolidation, innovation, and meeting consumer demand, the well-known marketers of liquid drinks have become, quite simply, beverage companies. Companies such as The PepsiCo, The Coca-Cola Company, and Schweppes’ Americas Beverages are identical with carbonated drinks. Their brands, Coke, Pepsi, and Dr Pepper, were first tasted in the late-19th century and became Americans’ most loved refreshments in the 20th century.

A beverage is typically defined as a drink particularly prepared for human consumption. The word “beverage” originated from the French word boivre meaning “to drink.” Soft drinks provide hydration and quench thirst. A wide choice of these beverages are available in various tastes, including soda water, tonic water, diet/lite versions, herbal or botanical, energy, and carbonated drinks (Appleton et al., 2018; Ullmann’s Food and Feed, 2016). CBs are drinks that comprise dissolved carbon dioxide. The dissolution of CO₂ in a liquid, gives rise to effervescence. This is a result of carbon dioxide pressure release from the solution. The carbonation idea started with naturally gassy mineral water. The presence of carbon dioxide in aerated water and soft drinks make them more palatable and visually attractive.

Today, beverage manufacturers varying their palates based on the consumers' desires and appetites. While 50 years ago the soft drink business produced cola and a few other flavors, currently there are low-calorie, mid-calorie, and no-calorie sodas. There are caffeine-free and caffeinated formulas. The tropical tastes have combined lemon-lime. In summary, there is a carbonated form for every appetite and taste.

At some point, advanced technology can lead to greater efficiency of soft drink production during all the manufacturing stages. New methods of water pasteurization, sterilization, and clarification may advance production and diminish the need for preserving additives in soft drinks.

1.2 Ingredients

1.2.1 Water

Water is the main single ingredient used in CBs, and must be of high purity. Many local municipalities supply drinking water that does not meet the requirements in terms of purity levels for use in CBs. Water must be treated to remove different types of impurities such as chemical (inorganic and organic substances), biological (microbiological contaminants), and physical (particulate matter) that may affect the organoleptic properties, namely the odor, taste, or appearance of the final drink. Water treatment in the beverage industry includes essential steps such as c...

Table of contents

• Cover image
• Title page
• Table of Contents
• Copyright
• List of Contributors
• Preface
• Chapter 1. Carbonated Beverages
• Chapter 2. CO2 and Bubbles in Sparkling Waters
• Chapter 3. Cereal-Based Nonalcoholic Beverages
• Chapter 4. Ready-to-Drink Tea
• Chapter 5. Membrane Technologies for the Production of Nonalcoholic Drinks
• Chapter 6. Nonalcoholic Beer
• Chapter 7. Nonthermal Technologies for Nonalcoholic Beverages
• Chapter 8. Emerging Technologies for Noncarbonated Beverages Processing
• Chapter 9. Labeling of Nonalcoholic Beverages
• Chapter 10. Sparkling, Nonfermented, Nonalcoholic Beverages
• Chapter 11. Soft Drinks: Public Health Perspective
• Index