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1
Wakely, John D. "The Alcoholic Beverage Industry." AIMR Conference Proceedings 1996, no. 1 (January 1996): 82–91. http://dx.doi.org/10.2469/cp.v1996.n1.11.
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Alfianti, Luffita. "UPAYA PEMERINTAH DAERAH DALAM PENGENDALIAN PRODUKSI MINUMAN BERALKOHOL TRADISIONAL." Yuridika 33, no. 1 (February 8, 2018): 93. http://dx.doi.org/10.20473/ydk.v33i1.5671.
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Traditional alcoholic beverage, traditionally produced with hereditay recipe which is drunk to celebrate religious or tradition event. Government have not regulated a distinctive act to control production, so it needs to be analyzed the writer compose a thesis with systematical interpretation and extention to Regional Governance Act Number 23/2014, Ministry of Industry Regulation number 63/M-IND/PER/7/2014 in Restraining and Controlling The Industry and Quality of Beverage, Ministry of Trade Ragulation No. 20/M-Dag/Per/4/2014 in Restraining and Controlling of Supply, Distribution and Sale of Alcoholic Beverage, Head of Drug and Food Board Regulation Number HK.03.1.23.04.12.2205 in Guidelines On The Provision of Certificates of Food Production of Household Industries. Furthermore, writer also examine about Regional Government’s liability in controlling the production of traditional alcoholic beverage. Based on systematical interpretation and extention to regulation above, Regional/Local government has authorization in issuing a permit of traditional alcoholic beverage. However, there is no regulation that organizes the authority of local government to give license to the production of it. In contrast, local government has authority to control the distribution of traditional alcoholic beverage with implements the regulation inforcement to business activities that violate the license to trade by selling traditional alcoholic beverages.
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Cosme, Fernanda, and Alice Vilela. "Chitin and Chitosan in the Alcoholic and Non-Alcoholic Beverage Industry: An Overview." Applied Sciences 11, no. 23 (December 2, 2021): 11427. http://dx.doi.org/10.3390/app112311427.
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The natural biopolymer chitin and its deacetylated derivative chitosan are abundant in nature. They are obtained from different sources, including the crustacean shells and the cell wall of fungi. Chitin and chitosan have various applications in the beverage industry, such as a flocculent to improve the clarification process, for the reduction of metals and contaminates, and to extend shelf-life. They are also used as material for the immobilization of microorganisms and enzymes, which allows the development of bioprocesses that preserve the quality of alcoholic and non-alcoholic beverages. Therefore, the main purpose of this overview is to consolidate some of the current practical applications of chitin and chitosan in the alcoholic and non-alcoholic beverage industry and to reveal new perspectives.
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Hernandez, Asuncion, Natalia Vila, Ines Kuster, and Carmen Rodriguez. "Clustering Spanish alcoholic beverage shoppers to focus marketing strategies." International Journal of Wine Business Research 31, no. 3 (August 19, 2019): 362–84. http://dx.doi.org/10.1108/ijwbr-03-2018-0010.
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Purpose The purpose of this study is twofold: to analyse the influence of both individual and environmental factors in order to explain alcoholic spending and to identify different groups of alcoholic beverage shoppers. Design/methodology/approach For the research, an online questionnaire was distributed among 1,023 Spanish participants of age more than 18 years. Multivariance techniques were used for analysis, and the results show significant influence of specific motivational domains, brand awareness, perceived culture, socio-demographic variables and purchasing environment. With these results, a cluster analysis was carried out identifying seven groups of alcoholic beverage shoppers. Findings This research confirmed the influence of both individual and environmental factors, and the authors have identified seven different groups of alcoholic beverage shoppers: prosperous, social, non-conformist, postmodern, communities, controllers and planners. This led to the consideration of various management implications, which would boost the success of the beverage industry. Originality/value The originality of this research focuses on identifying different cluster of shoppers who purchase alcoholic beverages and on revealing the characteristics of each identified cluster. Based on the exact profile proposed, the alcoholic beverage industry should design more appropriate marketing strategies to achieve competitive advantage and to reinforce purchasing because in today’s markets, there are fewer and fewer situations where a mass marketing approach is feasible.
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Fitriani, Fitriani, and Wahyu Rizanu Arifandi. "Implementasi Peraturan Daerah Nomor 23 Tahun 2014 Tentang Retribusi Izin Tempat Penjualan Minuman Beralkohol Kota Palangka Raya." Restorica: Jurnal Ilmiah Ilmu Administrasi Negara dan Ilmu Komunikasi 6, no. 1 (April 30, 2020): 50–56. http://dx.doi.org/10.33084/restorica.v6i1.1376.
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This study aims to determine how the Department of Industry and Trade of Palangkaraya City in implementing Regional Regulation No. 23 of 2014 to the Palangkaraya Alcoholic Beverage Seller. The method used is qualitative. The researcher wants to describe the Implementation of Regional Regulation No. 23 of 2014 from the Department of Industry and Trade of Palangka Raya City to the Seller of Alcoholic Beverages. The author uses 4 (four) indicators of policy implementation namely Information, Policy Content, Community Support and Potential Distribution. The data source consists of primary data, namely the results of interviews with Dinas Perindustrian dan Perdagangan, Alcoholic Beverage Sellers and the people of Palangka Raya City, while secondary data sources are in the form of official Regional Regulation Number 23 of 2014.
the results of research on the Implementation of Regional Regulation No. 23 of 2014 are still not optimal due to the difficulty of some Alcoholic Beverage Sellers to be present on time to attend socialization activities and the difficulty of Alcoholic Beverage Sellers in requesting identity cards to teenage buyers. For this reason, the researcher recommends 1) giving a warning to the Alcoholic Beverage Sellers who are late in participating in the Socialization activities and 2) reaffirming the provision of information regarding the Regulations on the prohibition of selling alcoholic drinks to students or under 17 years of age.
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Chen, Xiaodie, Chuan Song, Jian Zhao, Zhuang Xiong, Lianxin Peng, Liang Zou, Caihong Shen, and Qiang Li. "Application of Strain Selection Technology in Alcoholic Beverages: A Review." Foods 13, no. 9 (May 1, 2024): 1396. http://dx.doi.org/10.3390/foods13091396.
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The diversity of alcohol beverage microorganisms is of great significance for improving the brewing process and the quality of alcohol beverage products. During the process of making alcoholic beverages, a group of microorganisms, represented by yeast and lactic acid bacteria, conducts fermentation. These microorganisms have complex synergistic or competitive relationships, and the participation of different microorganisms has a major impact on the fermentation process and the flavor and aroma of the product. Strain selection is one of the key steps. Utilizing scientific breeding technology, the relationship between strains can be managed, the composition of the alcoholic beverage microbial community can be improved, and the quality and flavor of the alcoholic beverage products can be increased. Currently, research on the microbial diversity of alcohol beverages has received extensive attention. However, the selection technology for dominant bacteria in alcohol beverages has not yet been systematically summarized. To breed better-quality alcohol beverage strains and improve the quality and characteristics of wine, this paper introduces the microbial diversity characteristics of the world’s three major brewing alcohols: beer, wine, and yellow wine, as well as the breeding technologies of related strains. The application of culture selection technology in the study of microbial diversity of brewed wine was reviewed and analyzed. The strain selection technology and alcohol beverage process should be combined to explore the potential application of a diverse array of alcohol beverage strains, thereby boosting the quality and flavor of the alcohol beverage and driving the sustainable development of the alcoholic beverage industry.
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Dr M. Madhavan and Sudheesh Babu U S. "Alcoholic Industry Is Changing Its Outlook Through CSR." GIS Business 15, no. 1 (February 5, 2020): 441–51. http://dx.doi.org/10.26643/gis.v15i1.18807.
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Indian alcoholic beverage industry is one of the biggest alcohol industries across the globe only behind from two major countries such as China and Russia. With population of 1.3 billion India is one of the largest consumer markets across the globe. Growing demand for alcoholic beverages in India is mainly due to therich young population base and growing consumption of alcohol by the young generation. It is also demographically one of the youngest with around 50% of its population below the age of 25 and around 65% below the age of 35, this will add fuel to the rapid growth of alcoholic beverages market. The majority of alcohol volume is consumed by people between the ages of 18 and 40. Goldstein Research analyst forecast the India alcoholic beverages market to grow at a CAGR of 7.4% during the forecast period 2016-2024. Further, the market is anticipated to reach USD 39.7 billion by the end of forecast period as alcohol consumption is growing in urban areas of the country.
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Dr M. Madhavan and Sudheesh Babu U S. "Alcoholic Industry Is Changing Its Outlook Through CSR." GIS Business 15, no. 2 (February 9, 2020): 125–35. http://dx.doi.org/10.26643/gis.v15i2.18902.
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Indian alcoholic beverage industry is one of the biggest alcohol industries across the globe only behind from two major countries such as China and Russia. With population of 1.3 billion India is one of the largest consumer markets across the globe. Growing demand for alcoholic beverages in India is mainly due to therich young population base and growing consumption of alcohol by the young generation. It is also demographically one of the youngest with around 50% of its population below the age of 25 and around 65% below the age of 35, this will add fuel to the rapid growth of alcoholic beverages market. The majority of alcohol volume is consumed by people between the ages of 18 and 40. Goldstein Research analyst forecast the India alcoholic beverages market to grow at a CAGR of 7.4% during the forecast period 2016-2024. Further, the market is anticipated to reach USD 39.7 billion by the end of forecast period as alcohol consumption is growing in urban areas of the country.
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Thoumrungroje, Amonrat, and Olimpia C. Racela. "Thai Beverage Public Company Limited: Thailand leader, global challenger." Emerald Emerging Markets Case Studies 3, no. 2 (May 24, 2013): 1–20. http://dx.doi.org/10.1108/eemcs-03-2013-0020.
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Subject area Corporate diversification, product portfolio analysis, industry structure, international business expansion, beverage industry. Study level/applicability The case is suitable for senior undergraduate and graduate MBA strategic management, international business strategy, and marketing strategy courses. Case overview Thai Beverage Public Company Limited (ThaiBev) was Thailand's largest beverage company and was among Asia's major alcoholic beverage companies. The case situation takes place during the latter part of August 2010, two years after the public announcement of ThaiBev's ambitious intentions to become a comprehensive and integrated beverage company and after having recently re-launched its acquired Wrangyer energy brand, a move signaling ThaiBev's strong commitment to its non-alcoholic beverages. The case describes the beverage industries at the global, regional, and country level and discusses ThaiBev's range of businesses. Marut Buranasetkul, Senior Vice President of Corporate Service and Deputy Managing Director of Thai Beverage Marketing, the sales and marketing arm of ThaiBev, must decide on the direction for ThaiBev to pursue to bring ThaiBev's non-alcoholic beverages to account for at least 10 percent of the company's total revenue. This case presents a number of important strategic topics, particularly in discussing industry structure and competition, as well as diversification issues encountered by a firm that was attempting to create a greater balance between the revenue contributions from its market leading dominant businesses and that of its younger and newer business lines. Expected learning outcomes Students will: understand the challenges faced by large conglomerates wanting to change their market position; learn to apply different frameworks such as Porter's Five Force Model, portfolio analysis, SWOT and to assess the competitive environment; learn to evaluate a company's current product portfolio and to recommend strategies to improve its allocation of resources; and learn to identify key success factors necessary to compete in a highly competitive industry. Supplementary materials Teaching notes are available for educators only. Please contact your library to gain login details or email support@emeraldinsight.com to request teaching notes.
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Mondal, Tonoy K., and Stuart J. Williams. "Microfluidics and the Spirits Industry: A Review." Journal of Distilling Science 2, no. 1 (March 1, 2023): 27–47. http://dx.doi.org/10.61855/jds0201.03.
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There is and will always be the need to provide authentic and safe alcoholic beverages. To achieve this goal, researchers are constantly looking for innovative and practical approaches to analyze their samples and control their quality. Quality control can be challenging in the spirits industry due to their production (mashing, fermenting, distilling, aging, packaging) and their complex chemical composition. To assess the quality and safety of alcoholic beverages, a variety of analytical procedures have been developed and are currently in use. Although these laboratory-based approaches offer a high level of sensitivity, they can be both time-consuming and costly. Therefore, it is an ongoing need to advance simpler, faster, more precise, field-deployable, and more sensitive instruments to identify chemicals and abnormalities in alcoholic beverages. We believe many needs can be addressed using microfluidic technologies, sometimes referred to as lab-on-a-chip devices. In this review, we will discuss recent significant advancements in microfluidics for the assessment of alcoholic beverage products. The analysis and viewpoints presented in this study are intended to stimulate continued development of microfluidic devices in the spirits sector and other food safety testing and monitoring fields, benefiting human health and overall well-being.
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Marin Arévalo, Manuel José, and Nicolás Ratkovich. "Development of a Distilled Beverage Using Yacon Root (Smallanthus sonchifolius)." Beverages 10, no. 3 (July 4, 2024): 55. http://dx.doi.org/10.3390/beverages10030055.
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Yacon, known for its fructooligosaccharides, fructans, and inulin content, has shown potential for novel beverage production. This study explores the feasibility of creating a distilled yacon-based beverage. Hydrolysis was utilized to release simple sugars from agave and yacon roots; these were then processed into three distinct batches of distilled beverage. The different methods led to tests varying the sugar content, yeast strains for fermentation, distillation efficiency, aging processes, and sensory evaluations. The distilled beverages demonstrated varying fermentation yields and distillation efficiencies, with one batch aged in Colombian white oak and the others in glass, highlighting differences in flavor profiles. The study concluded that yacon could serve as a versatile base for alcoholic beverage production. The second batch of the distilled beverage, optimized for fermentation and distillation efficiencies, represented promising advancements in yacon-based alcohol production. Future research should focus on process optimization and commercial viability to expand yacon’s presence in the alcoholic beverage industry.
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Precieuse, Kavota Mwendiwva, Vikas Kumar, Sheenam Suri, Yogesh Gat, and Ashwani Kumar. "Alcopops: a global perspective on the new category of alcoholic beverage." Drugs and Alcohol Today 18, no. 4 (December 3, 2018): 272–80. http://dx.doi.org/10.1108/dat-05-2018-0022.
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Purpose The purpose of this paper is to explore the history, classification, regulation, the current market and consumer trends and health effects of alcopops. Design/methodology/approach The articles reviewed were selected based on the following key descriptors such as alcopop, history, classification, types, production and consumption trend, health benefits and adverse effect. Findings “Alcopop” is a collective term used to refer to flavored alcoholic beverages (FAB), also known as malt alcoholic beverage; ready-to-drink beverage (RTD); pre-packaged spirit or premium packaged spirit; high-strength (HS) pre-mixed beverage; pre-mixed caffeinated alcoholic beverage or alcoholic energy drink, etc. Alcopops were introduced into the market in 1990s. Starting with the introduction of FAB in the form of wine coolers, a large number of alcoholic beverages have been introduced. FAB are sweet, containing relatively low alcohol content and especially designed for the young drinkers also called the “entry-level” drinkers. They are popular among young and underage drinkers, teenage girls particularly, and the industries use packaging materials and marketing strategies that appear to target the youth. These products are now marketed globally, and their production, classification and marketing vary by country based on national regulatory restrictions. In countries such as USA and Australia, the industry represents that the products were malt beverages for regulatory purpose which were found to be false as other products were derived from distilled spirits. The product has no health benefits so far, the government need to reform their regulations and include new definitions of alcopops with available restrictions that would be practice at both national and state levels until and unless there have been another scientifically approved method of production through which the beverage could be beneficial for human consumption. Originality/value This is a unique and comprehensive review that will provide a brief overview of alcopops, i.e., a global perspective on the new category of alcoholic beverage.
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Solikin, Akhmad. "PERAN INDUSTRI MINUMAN BERALKOHOL DALAM PEREKONOMIAN INDONESIA: ANALISIS INPUT-OUTPUT." JURNAL PERSPEKTIF BEA DAN CUKAI 5, no. 2 (November 30, 2021): 203–17. http://dx.doi.org/10.31092/jpbc.v5i2.1301.
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ABSTRACT Policy to open investment in alcoholic beverage invite pros and cons in the public. The proponents of the policy argue the importance of alcoholic investment from economic point of views. This article aims at analyzing the role of alcoholic beverage industry in Indonesian economy. The data was Input-Output Table of 2016 which was aggregated into 18 industries. Analyzes carried out were output multiplier, employment multiplier, and income multiplier as well as forward and backward linkages. The results of analyzes show that output multiplier is low, employment multiplier is high, and income multiplier is high. In addition, forward and backward linkages are both below one. From these results, it can be concluded that alcoholic beverage industry is not a leading sector in Indonesia and its role is relatively limited. Government should be cautious in opening up investment for the industry for investment, taking into account that the industry’s pulling factor to input providing industries as well as pushing factor to output using industries are relatively low. In addition, while employment multiplier is high, at present employment in alcoholic beverage is relatively limited. Keywords: Alcoholic beverage, Input output table, Output multiplier, Employment multiplier, Industrial linkage ABSTRAK Kebijakan untuk membuka investasi minuman beralkohol mengundang pro dan kontra di masyarakat. Pendukung kebijakan tersebut menyampaikan pentingnya investasi di sektor tersebut dilihat dari kepentingan ekonomi. Penelitian ini bertujuan untuk menganalisis peran industri minuman beralkohol dalam perekonomian Indonesia. Data yang digunakan adalah Tabel Input-Output tahun 2016 yang diagregasi menjadi 18 industri. Analisis yang dilakukan adalah efek pengganda output, tenaga kerja dan pendapatan serta keterkaitan ke depan dan ke belakang. Hasil analisis menunjukkan bahwa angka pengganda output rendah, angka pengganda tenaga kerja tinggi dan angka pengganda pendapatan tinggi. Selain itu, efek keterkaitan ke depan dan keterkaitan ke belakang kurang dari satu. Dengan hasil-hasil tersebut dapat disimpulkan bahwa industri minuman mengandung alkohol bukan merupakan sektor unggulan di Indonesia dan perannya relatif terbatas. Pemerintah perlu berhati-hati dalam membuka investasi atas industri tersebut, dengan pertimbangan bahwa daya tarik terhadap industri penyedia input dan daya dorong terhadap industri pengguna output relatif rendah. Selain itu, meskipun angka pengganda tenaga kerja tinggi, selama ini penyerapan tenaga kerja relatif rendah. Kata Kunci: Minuman beralkohol, Tabel input-output, Pengganda output, Pengganda tenaga kerja, Efek keterkaitan
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Ragimun and Sri Widodo. "Strategy of Strengthening Food and Beverage Industry in Indonesia." Journal of Economics and Behavioral Studies 11, no. 4(J) (September 26, 2019): 102–10. http://dx.doi.org/10.22610/jebs.v11i4(j).2924.
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The food and beverage industry has an important role to play in the Indonesian economy. This industry's contribution to the GDP of the non-oil and gas industry reaches almost 34 percent and absorbs a lot of labor. The purpose of this paper is to analyze the strategy of strengthening the food and beverage industry which can improve the performance and competitiveness of Indonesia's food and beverage industry sector. The approach used is a descriptive approach. The results of the analysis show that for some food commodities have a low competitiveness, while the beverage industry which is dominated by soft drinks and alcoholic beverages, Spirits drinks and Beer has an increasing trend. To improve the competitiveness and performance of Indonesian food and beverage products, the government has carried out several policies, but not yet optimal. The strengthening effort that must be made by the Government is to increase exports to non-optimal markets (Untapped Market Countries). In addition, for the development of small and medium industries, the industrial sector also needs fiscal incentives as well as increased industrial technology capabilities.
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Li, Lijiao, Xiaonian Cao, Ting Zhang, Qian Wu, Peng Xiang, Caihong Shen, Liang Zou, and Qiang Li. "Recent Developments in Surface-Enhanced Raman Spectroscopy and Its Application in Food Analysis: Alcoholic Beverages as an Example." Foods 11, no. 14 (July 21, 2022): 2165. http://dx.doi.org/10.3390/foods11142165.
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Surface-enhanced Raman spectroscopy (SERS) is an emerging technology that combines Raman spectroscopy and nanotechnology with great potential. This technology can accurately characterize molecular adsorption behavior and molecular structure. Moreover, it can provide rapid and sensitive detection of molecules and trace substances. In practical application, SERS has the advantages of portability, no need for sample pretreatment, rapid analysis, high sensitivity, and ‘fingerprint’ recognition. Thus, it has great potential in food safety detection. Alcoholic beverages have a long history of production in the world. Currently, a variety of popular products have been developed. With the continuous development of the alcoholic beverage industry, simple, on-site, and sensitive detection methods are necessary. In this paper, the basic principle, development history, and research progress of SERS are summarized. In view of the chemical composition, the beneficial and toxic components of alcoholic beverages and the practical application of SERS in alcoholic beverage analysis are reviewed. The feasibility and future development of SERS are also summarized and prospected. This review provides data and reference for the future development of SERS technology and its application in food analysis.
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Gomes, Carina Évora. "Development of a robust degassing process for carbonated beverage using gas stripping." Boolean: Snapshots of Doctoral Research at University College Cork, no. 2011 (January 1, 2011): 71–73. http://dx.doi.org/10.33178/boolean.2011.16.
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The modern beverage industry works in a dynamic and very competitive market, with increasing sales but decreasing profit margins. Projected global sales for carbonated soft beverages are expected to reach $195 billion by 2014. Carbonated drinks are differentiated from other drinks by their “fizziness” (that comes from the dissolved carbon dioxide), which creates a “tingling” sensation in the mouth, and provides a unique taste sensation. They can be divided in non-alcoholic and alcoholic beverages. The non-alcoholic drinks are known as soft drinks and can be fruit based (orange, lemon and lime), cola type drinks (Pepsi, Coca cola), or others such as new energy drinks (like Red Bull), while alcoholic carbonated drinks include beer, cider, sparkling wines, etc. In order to maintain the flavour and the other quality attributes at the appropriate consumer level of appreciation, it is necessary to perform several quality control (QC) analyses. The most usual quality control ...
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Cerović, Zdenko, and Đuro Horvat. "Impact of weather changes on consumption of beverages in the hospitality industry." Tourism and hospitality management 19, no. 2 (December 10, 2013): 183–99. http://dx.doi.org/10.20867/thm.19.2.3.
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Purpose – The trends of consumption of beverages in the hospitality industry are an important segment of managers’ prediction in the creation and planning of future tourist spending. Predicting the motives and needs of tourists in the consumption of alcoholic and non-alcoholic beverages is of special interest to managers in the hospitality industry. This paper analyses interdependence and the impact of weather changes on the consumption of alcoholic and nonalcoholic beverages. The objective is to analyse the interdependence of the weather (climate) and consumption so that the managers could more successfully create future level of tourist demand for alcoholic and non-alcoholic beverages as an important segment in the creation of tourist consumption in hospitality companies. Design – The research model of the set tasks are hospitality companies for provision of beverage services, i.e. benchmarking with comparable hospitality companies. The used data are those of weather changes in the Adriatic destinations of Porec, Opatija, Mali Lošinj, Zadar, Šibenik, Split, Hvar, and Dubrovnik. Methodology – Regression analysis is used to verify the set hypothesis, that the quantity of consumed beverages increases with the increase in the number of overnights and air temperature. Approach – The intention is to verify the hypothesis that the weather i.e. temperature changes, humidity, and precipitation determine pleasant atmosphere which affects the level of consumption of beverages. Findings –Multiple determination coefficient of 99% shows that 99% of variations in the quantity of the consumed beverages is explained by changes in the number of overnights i.e. air temperature. Originality of the research – The analysed impacts of climate changes on the consumption of beverages is analysed on the example of Adriatic tourist destinations. Research results are applicable in practice and are especially useful to managers on the tourist market regarding prediction of weather changes and, accordingly, creation of high-quality products and services.
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Rhoades, Liz. "124 Fundamentals of Distilled Beverages: Spirits and Their Raw Materials." Journal of Animal Science 99, Supplement_3 (October 8, 2021): 64. http://dx.doi.org/10.1093/jas/skab235.115.
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Abstract Distilling the alcoholic beverage category down, sugar + yeast = ethanol. However, the manufacturing processes for these beverages are complex and unique. Utilizing a myriad of raw material inputs to produce numerous outputs is no small feat. This presentation will provide an overview of the distilled beverage landscape and will discuss some of the key product types, substrates, ancillary ingredients, and their manufacturing processes. On a fundamental level, we will also consider what by-products are created during the process of making these beloved liquids and how that might relate back to the animal industry.
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Haight, Frank A. "Drinking-driving: The role of the alcoholic beverage industry." Accident Analysis & Prevention 19, no. 6 (December 1987): 417–18. http://dx.doi.org/10.1016/0001-4575(87)90042-x.
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Sikalidis, Angelos K., Aleksandra S. Kristo, Anita H. Kelleher, and Adeline Maykish. "Perception, acceptability and decision-makingdeterminants of Soft Seltzer, a novel winegrapenon-alcoholic carbonated beverage categoryto health-conscious College students in California." Journal of Marketing and Consumer Behaviour in Emerging Markets 2/2020, no. 11 (December 8, 2020): 33–54. http://dx.doi.org/10.7172/2449-6634.jmcbem.2020.2.3.
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The beverage industry is a significant market that is seeing a growth albeit certain types of beverages such as wine and soda-type drinks are seemingly declining. There is certainly seen a growing interest for novel beverages, especially when creating healthy options aiming to support health via enhanced functional food/beverage properties. Furthermore, understanding how the public perceives and makes purchasing decisions towards novel and unconventional options is of key importance. The Soft Seltzer category is an emerging category defined as a sparkling water-based low calorie, no added sugar, no artificial sweetener, non-alcoholic, carbonated beverage. In our pilot study herein, we aimed to assess interest and willingness to pay for such a product produced in Sonoma, California, specifically H2O/H2♡, a dealcoholized wine-type beverage enriched with vitamins, potassium, and calcium, using a perception and acceptability study to health-conscious college students in California. Respectivelly, healthy college students were provided an on-line acceptability questionnaire with 38 questions to evaluate the concept of the H2O beverage. Our participants indicated that they would be significantly interested in purchasing such a beverage, while as for willingness to pay, a price for $9.99/4x16oz cans was deemed less than or about what is expected from a majority of participants. Our results taken together demonstrate that there is substantial interest and traction for such a beverage, especially given its natural origin and potential health benefits. Further research including tasting and health-related functional properties for the beverage in discussion is suggested. Additionally, lifestyle aspects and nuances beyond alcohol that are important to wine drinkers and other consumers could be delivered by novel beverages, hence aid in their success in the beverage market
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Schulz, Frederik Nikolai, Hadi Farid, and Jon H. Hanf. "The Lower the Better? Discussion on Non-Alcoholic Wine and Its Marketing." Dietetics 2, no. 3 (August 30, 2023): 278–88. http://dx.doi.org/10.3390/dietetics2030020.
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In the German beverage market, a shift in consumption has become apparent in recent decades: away from alcoholic beverages and towards non-alcoholic alternatives. This indicates a tradeoff between two important and nutritionally relevant substances: alcohol and sugar. This review, therefore, addresses the question of the significance of these developments to the German wine industry, where non-alcoholic wines and sparkling wines are becoming increasingly important. The production of these products is accompanied by a reduction in alcohol content with a simultaneous increase in sugar. Furthermore, these products could also become the focus of health policy efforts when it comes to accusations of possible “alibi marketing”. Here, parallels with the handling of tobacco products become clear, while the tradeoff between alcohol and sugar recedes into the background.
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Yao, Su. "Fermentation and bio-functions of sake and Chinese rice wine: Implications for 'healthy-alcoholic industry'." Theoretical and Natural Science 6, no. 1 (August 3, 2023): 450–58. http://dx.doi.org/10.54254/2753-8818/6/20230134.
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Traditional low-alcoholic beverages were promoted to be healthy drinks with multiple bio-functions. Research into Japanese sake and Chinese rice wine (CRW) in terms of the preparation process, bacteria diversity, authentic quality control and bio functions is of significance. Japanese sake and CRW are representative alcoholic beverages which were proven to bring health benefits. For instance, sake was found to contain bio-functional components of CRW were found to obtain antioxidant activities. In this article, the production mechanisms and their bioactive components in Japanese sake and CRW were discussed. Red yeast rice is made by fermenting the rice with Monascus. However, commercial lovastatin (a structure that similar to monacolin K) is recently reported to be illegally added to common red yeast rice to meet drug quality standards, herein, there are many safety issues of rice wine, and it is especially important to dress the authentication assessment of the CRW. A new era of CRW as a low-alcoholic healthy beverage is coming. Prospects for the future development of CRW, with an emphasis on the absorption of the successful regulation experience from Japanese sake productions which are with high reputations worldwide, are presented.
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Iannone, Alessia, Cristina Di Fiore, Fabiana Carriera, Pasquale Avino, and Virgilio Stillittano. "Phthalates: The Main Issue in Quality Control in the Beverage Industry." Separations 11, no. 5 (April 26, 2024): 133. http://dx.doi.org/10.3390/separations11050133.
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Phthalate esters (PAEs) are a group of chemicals used to improve the flexibility and durability of plastics. The chemical properties and the resistance to high temperatures promote their degradation and release into the environment. Food and beverages can be contaminated by PAEs through the migration from packaging material because they are not covalently bound to plastic and also via different kinds of environmental sources or during processing. For instance, alcoholic drinks in plastic containers are a particular risk, since the ethanol contained provides a good solubility for PAEs. According to its role as an endocrine disruptor compound and its adverse effects on the liver, kidney, and reproductive and respiratory systems, the International Agency on Research Cancer (IARC) classified di-(2-ethylhexyl) phthalate (DEHP) as a possible human carcinogen. For this reason, to control human exposure to PAEs, many countries prohibited their use in food as non-food substances. For example, in Europe, the Commission Regulation (EU) 2018/2005 restricts the use of DEHP, dibutyl phthalate (DBP), benzyl butyl phthalate (BBP), and diisobutyl phthalate (DiBP) to a concentration equal to or below 0.1 by weight in plasticizers in articles used by consumers or in indoor areas. There are reports from the US Food and Drug Administration (FDA) that some beverages (and food as well), particularly fruit juices, contain high levels of phthalates. In some cases, the deliberate adulteration of soft drinks with phthalate esters has been reported. This paper would like to show the difficulties of performing PAE analysis in beverage matrices, in particular alcoholic beverages, as well as the main solutions provided for quality control in the industrial branches.
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Joseph, Zacharia, and Joby Thomas. "Responsible Beverage Service Practices: Comparison between India and Australia." Atna - Journal of Tourism Studies 13, no. 2 (July 1, 2018): 29–40. http://dx.doi.org/10.12727/ajts.20.3.
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Sale and consumption of alcoholic beverages have been rising globally. This is making the alcohol industry worth over $1344 billion today. This rise in alcohol consumption has not been without its gray shades in the form of alcohol abuse, alcohol-related crimes, accidents and deaths. This paper studies and compares the Responsible Beverage Service practices between India and Australia to understand its scope and impact. The study draws upon review and analysis of research and data from literature and alcohol policies of the two countries. The study reveals the similarities and differences in the approach towards Responsible Beverage Service between these two countries and suggests methods to strengthen this practice in India.
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Stetsenko, Natalia, and Irina Goyko. "Scientific Substantiation of the Technology of the Functional Beverage, Based on the Rowan Juice with Vegetative Extracts Use." Restaurant and hotel consulting. Innovations 4, no. 2 (December 28, 2021): 316–29. http://dx.doi.org/10.31866/2616-7468.4.2.2021.249097.
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Topicality. Modern manufacturers of foodstuff and beverages are faced with the task of creating the new generation nutritive – sanative and functional, including drinks, that can have a positive impact on consumers’ health condition. Functional beverages are intended for systematic usage in the diet compound for all healthy population age groups; they are able to reduce the risk of diseases development, caused by nutrition, maintain and improve health state due to the presence of physiologically functional ingredients in their complement (vitamins, phenolic compounds, dietary fibers, carotenoids, organic acids, minerals). Aim and methods. The aim of this article is to substantiate the rowan juice choice for the functional meaning drink creation, to determine its composition and physico-chemical indicators, the selection of effective formula components with antioxidant effect, and the working of the non-alcoholic drink with sanative qualities technology. In this work standard organoleptic, physico-chemical and calculated research methods are used. Results. It was proved that the rowan juice should be used as the basis for the juice-containing beverage of functional meaning. For maximal juice extraction, it is necessary to pre-freeze the raw material, followed by its grinding and enzymatic preparation machining. Green tea and sage extracts, which are sources of antioxidant effect substances, were chosen as a supplement to the rowan juice. Discussion and conclusions. It is established that the non-alcoholic juice-containing beverage belongs to the category of functional foodstuff, as during its using the level of daily needs providing of ascorbic acid, β-carotene, pectin, bioflavonoids, catechins is within 10...50%. The scientific novelty of this research lies in the technology development of the juice-containing functional beverage on the basis of rowan juice with vegetative extracts use. The practical significance of the received results is in their usage at enterprises, producing non-alcoholic beverages, in restaurant industry and sanatorium-resort catering establishments.
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Ricci, Annalisa, Martina Cirlini, Angela Guido, Claudia Liberatore, Tommaso Ganino, Camilla Lazzi, and Benedetta Chiancone. "From Byproduct to Resource: Fermented Apple Pomace as Beer Flavoring." Foods 8, no. 8 (August 1, 2019): 309. http://dx.doi.org/10.3390/foods8080309.
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One of the main struggles of the large-scale apple processing industry is pomace disposal. One solution for this problem is to convert this waste into a resource. Apple pomace could be used as a substrate for lactic acid bacteria and could induce the formation of a more complex aroma profile, making this fermented product an innovative aromatizer for alcoholic beverages, such as beer. In this study, for the first time, the effect of lacto-fermented apple pomace addition in beer was evaluated. Three bacterial strains (Lactobacillus rhamnosus 1473 and 1019, and L. casei 2246) were tested for apple pomace fermentation, and L. rhamnosus 1473 was the strain that best modified the aromatic profile. The addition of fermented apple pomace to beer increased the complexity of the aroma profile, demonstrating the potential of this byproduct as an aromatizer in the alcoholic beverage industry.
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Narayanamurthy, Gopalakrishnan, and Anand Gurumurthy. "A case study on downstream supply chain of an Indian alcoholic beverage manufacturer." Journal of Indian Business Research 7, no. 2 (June 15, 2015): 161–95. http://dx.doi.org/10.1108/jibr-11-2014-0074.
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Purpose – This study aims to understand the structure of downstream network from a supply chain (SC) perspective using a case of an Indian alcoholic beverage manufacturing company. In the SC literature, many researchers and practitioners have studied the design of upstream supplier network. Very few studies have documented the design of downstream network comprising distributors, warehouses, retailers, etc. and current study attempts to contribute to this limited literature. In addition, this study also tries to understand the influence of downstream SC, if any, on top management strategies. Finally, it assesses the SC quality using the standard set of factors and provides insights for its improvement. Design/methodology/approach – Single case study approach has been utilized to understand the configuration of downstream SC. A distillery in southern part of India which distributes a variety of liquor products across the market has been chosen for this study. Different data collection approaches have been adopted to understand the distribution channels prevailing in the market. In addition to the internal documents, semi-structured interviews were conducted with salesmen employed by the distillery for different group of outlets, top management of the distillery, outlet owners and counter sales person. Findings – Different distribution channels constituting the downstream SC network of the industry in the market studied have been identified to be retails and bars, institutions, clubs, modern trade, maximum retail price and Mysore Sales International Limited. Each of the distribution channels has clearly defined their boundaries for reaching different segment of consumers. Significant influence of the existing distribution channels on strategic decisions such as new product development and pricing were noticed. Interesting inferences were obtained on the relationships existing between the distilleries and different distribution channels. Insights were also gathered on the regulatory role played by the government between the manufacturers and distributors. Few marketing and promotional strategies adopted by companies to strengthen their downstream relationships with distribution channels and, in turn, with consumers have also been discussed. The quality of alcoholic beverage SC has been assessed and was found to perform on par with the set standards of quality in robustness factors and enabling factors. Training factor needs to be further improved by providing salesmen with exposure to best practices. Effort also needs to be taken to improve in the complicating factors, i.e. the testability and time. Research limitations/implications – This study is limited to the experience of a single alcoholic beverage manufacturer in the Karnataka state in India. SC of alcoholic beverage industry in India varies across states and depends on State Government regulations. Hence, the obtained results and inferences cannot be generalized across the industries and geographies. Future studies can be carried out in different locations across the country to understand the structure and dynamics of downstream SC in this industry. Scope also exists to study how the deficiencies identified in the SC can be improved and how alcoholic beverage firms entering India adapt to the prevailing SC structure. Comparative study of downstream SC of different industries can also be conducted. Practical implications – Academicians and practitioners can consider this paper as a source to understand the configuration of downstream SC of alcoholic beverage industry. More than that, this study provides a counter-intuitive inference for researchers and practitioners that choice of distribution channels have influence on the strategic decisions such as pricing and product development. Therefore, it becomes necessary to factor in the target distribution channel at the product design phase itself. This study may also help in performing a comparative study of downstream SC – especially the distribution network of different industries and identify best practices that can be adopted across the industries. Application of the standard set of factors from the food SC quality assessment literature have been demonstrated in this study to assess the downstream SC of the alcoholic beverage industry studied. In addition, this study provides several insights by detailing the structure of the SC for other alcoholic beverage manufacturers who are planning to enter Indian market. Originality/value – According to author’s knowledge, it is believed that this is the first study to report the configuration of downstream SC of the alcoholic beverage industry specifically from India apart from describing their influence on strategic decisions of the company.
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Bramanta, I. Nyoman Sadhu, Ida Ayu Putu Widiati, and Luh Putu Suryani. "Pemberian Izin Peredaran Minuman Beralkohol Berdasarkan Peraturan Gubernur Bali Nomor 1 Tahun 2020." Jurnal Preferensi Hukum 1, no. 1 (July 27, 2020): 120–27. http://dx.doi.org/10.22225/jph.1.1.2169.120-127.
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There are various kinds of businesses or activities in the field of trade, one of which is a trade or distribution of alcoholic drinks. Based on the Regulation of the Minister of Trade of the Republic of Indonesia Number 20 / M-DAG / PER / 4/2014 Article 18 Paragraph (1) that every company that trades alcoholic drinks is required to have SIUP-MB. Alcoholic drinks can only be traded by companies that already have a business license for alcoholic drinks in accordance with their classification. This research is important to be carried out with the aim to find out the mechanism for granting alcoholic beverage distribution license based on Bali Governor's Regulation No. 1 of 2020 and the implications of Bali's Governor's Regulation No. 1 of 2020 to alcoholic beverage trade businesses. This research is a normative legal research, namely by using the statutory approach. The mechanism for granting licenses for the distribution of alcoholic drinks based on Bali Governor Regulation No. 1 of 2020 is that business operators must follow procedures and fulfill certain requirements in applying for SIUP-MB, then submit a permit application to the Provincial Trade and Industry Office, after the issuance of a business by the Trade and Industry Office , then the business actor can carry out the desired trading business. Implications of Bali Governor Regulation Number 1 of 2020 Regarding the management of fermented drinks and/or distinctive distinctive Bali for the business of the alcoholic beverage trade, the benefits are felt, the crafters or farmers of fermented drinks and/or distinctive distinctive Bali have legal certainty and certainty of trying to do fermented and distillation drinks production activities typical of Bali.
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Miles, Carol A., Travis R. Alexander, Gregory Peck, Suzette P. Galinato, Christopher Gottschalk, and Steve van Nocker. "Growing Apples for Hard Cider Production in the United States—Trends and Research Opportunities." HortTechnology 30, no. 2 (April 2020): 148–55. http://dx.doi.org/10.21273/horttech04488-19.
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Hard cider, made by fermenting apple (Malus ×domestica) juice, was at one time the most widely consumed alcoholic beverage in America. Largely abandoned after Prohibition, within the past 2 decades the rise in popularity of craft beverages has led to the reemergence of hard cider as an alternative to beer, wine, and spirits. Today, hard cider represents one of the fastest growing sectors within the craft beverage industry. The recent interest in cider presents additional marketing opportunities for apple growers and businesses currently involved in, or considering entering, the apple cider or craft beverages industries. However, the lack of a strong history or experience in selecting, producing, and using cider apples poses a significant challenge to this emerging market. This article reviews the current state of research in cider apple production, including economic feasibility, mechanized management, and cultivar evaluation and improvement.
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Ogawa, Minami, Florin Vararu, Jaime Moreno-Garcia, Juan Carlos Mauricio, Juan Moreno, and Teresa Garcia-Martinez. "Analyzing the minor volatilome of Torulaspora delbrueckii in an alcoholic fermentation." European Food Research and Technology 248, no. 2 (November 30, 2021): 613–24. http://dx.doi.org/10.1007/s00217-021-03910-y.
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AbstractTorulaspora delbrueckii is an emerging yeast species in the beverage and food industry that is suitable for alcoholic fermentation and to improve the organoleptic quality of wine, beer, mead, and other beverages. Modern consumer preference toward new flavors and products drives the application of T. delbrueckii to ferment less traditional fruits and vegetables. Thus, it has become increasingly relevant to define those metabolites produced in minute quantities by T. delbrueckii, because they may have an impact when producing these new alcoholic beverages. In this study, we have identified metabolites of T. delbrueckii and have compared them with those of Saccharomyces cerevisiae in a controlled setting with a synthetic, high glucose medium using gas chromatography coupled to flame ionization detector (GC–FID) and stir bar sorptive extraction (SBSE) with GC coupled to mass spectrometry (MS). Results showed that T. delbrueckii produced metabolites with higher changes in odor activity complexes than S. cerevisiae: ethyl propanoate, 1,1-diethoxyethane, ethyl isobutyrate, ethyl butyrate, isoamyl acetate, ethyl heptanoate, nonanal, and decanal. We also report seven metabolites detected for the first time in T. delbrueckii. This datum serves to expand the knowledge of T. delbrueckii performance and shows that application of this yeast species is more suitable to a wide array of beverage producers.
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L., J. F. "LIQUOR INDUSTRY BIRTH DEFECT SUITS." Pediatrics 84, no. 3 (September 1, 1989): A54. http://dx.doi.org/10.1542/peds.84.3.a54a.
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Seattle, April 20—Already faced with declining sales and increasingly hostile public attitudes, the alcoholic beverage industry is bracing for the first in a series of trials in which they are blamed for causing birth defects. The nation's first lawsuit on behalf of children suffering from fetal alcohol syndrome, a birth defect that is the leading known cause of mental retardation, is scheduled to go to trial Monday in Federal District Court here. In the suit, two parents who admit they are alcoholics say a distiller's failure to warn of the link between moderate or heavy whisky consumption and birth defects was the cause of their child's impairment. The suit alleges that liquor manufacturers have a duty to warn consumers that drinking during pregnancy can lead to birth defects. Lawyers for the distiller argue that, because most people already know of the dangers of drinking, the company had no duty to warn of the specific health hazards.
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Cholewa-Wójcik, Agnieszka, Agnieszka Kawecka, Małgorzata Jarossová, and Joanna Wiażewicz. "Analysis of health warning signs on alcoholic beverage packaging using the eye-tracking method." Engineering Management in Production and Services 16, no. 2 (June 1, 2024): 104–17. http://dx.doi.org/10.2478/emj-2024-0016.
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Abstract Producers must mark packaging with various warning signs, including the harm of alcohol consumption. The most popular warnings inform about the required consumer age (e.g., “alcohol only for adults”), consequences of drunk driving (e.g., “don’t drink and drive”), and advisable abstaining from drinking during pregnancy. The study’s main objective was to analyse the perception of warning signs on alcoholic beverage packaging using the eye-tracking method, which allows the observation and measurement of the focus of study participants. The research positively verified the ability to use the eye-tracking method to assess the perception of warning signs. The obtained research results were used to investigate the perception of warning signs placed on glass beer bottles. The study showed that the presence of pictograms (i.e., graphic symbols) does not guarantee the focus of potential buyers’ attention. The obtained results clearly indicated that the efficiency of perception results from many elements, including the sign’s placement, size and colours, a connection between graphic and textual information, and the colour of the packaging material and label. The study’s results can be useful for non-profit organisations and other entities responsible for the social marketing of alcoholic beverages. Moreover, the study could be seen as a starting point for researchers, beverage packaging industry representatives, and policymakers to test, introduce and promote packaging innovation solutions. The research filled the gap by providing a better understanding of the effectiveness of warning signs on alcoholic beverage packaging and furnished clues as to how alcohol stakeholders and public institutions should react to enhance alcohol health literacy in society.
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RICKERTSEN, K., and G. V. GUSTAVSEN. "Fluid milk consumption and demand response to advertising for non-alcoholic beverages." Agricultural and Food Science 11, no. 1 (January 1, 2002): 13–24. http://dx.doi.org/10.23986/afsci.5709.
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Norwegian fluid milk consumption has declined steadily over the last twenty years, despite the dairy industry spending increasing amounts of money on advertising. Using a two-stage model, we investigate whether advertising has increased the demand for milk. No effect of advertising on the demand for non-alcoholic beverages is found in the first stage. In the second stage, an almost ideal demand system including advertising expenditures on competing beverages is estimated. The effects of generic advertising within the beverage group are positive and significant for whole milk and negative and significant for lower fat milk. The own-advertising elasticity for the combined fluid milk group is 0.0008. This highly inelastic elasticity suggests that increased advertising will not be profitable for the producers. Several cross-advertising effects are statistically significant, emphasizing the usefulness of a demand system approach.
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Mambang, Mambang, and Muhammad Afriyanor. "Pengawasan Pemberian Izin Tempat Penjualan Minuman Beralkohol di Kota Palangka Raya." Pencerah Publik 4, no. 1 (April 14, 2017): 11–16. http://dx.doi.org/10.33084/pencerah.v4i1.817.
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This study aims to explain and describe the Supervision of Granting Permits for Selling Alcoholic Beverages. The research method used is a qualitative research method, using data collection techniques through observation, interviews, and documentation. Data analysis uses qualitative data analysis, namely data reduction, data presentation, and withdrawal of income. The data sources in this study are the Employees of the Department of Industry and Trade of Palangka Raya City, as well as the community with the owner of the Special Signed Shop / Alcoholic Beverage Shop. Based on the results of the study showed that the Supervision of Granting Permits for the Sale of Alcoholic Beverages is still not carried out optimally, because of the four indicators of policy implementation, only one that works well is the indicator of Support. The other three indicators (Information, Fill in the Nutrition, and Potential Distribution) have not run optimally. It is recommended that the Perangkautrian and Trade Office of the City of Palangka Raya not violate the existing rules, so the Special Signed Shop that violates the rules adjacent to places of worship, schools, and hospitals so that no permission is granted.
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Priantara, Putu Herry Hermawan. "Hidden Potential of Arak Bali to be The World’s Seventh Spirit; from religious purpose to negative investment list." Bali Tourism Journal 3, no. 1 (December 5, 2019): 43. http://dx.doi.org/10.36675/btj.v3i1.36.
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In a joint meeting between Governor and Bali Regional House of Representatives on 11 February 2019, Bali Governor Wayan Koster expressed his interest to promote arak as a trademark of Bali, a traditional Balinese spirit. Arak is a type of distilled alcoholic beverage, generally produced in Southeast Asia and South Asia countries. Each region has its distinctive method in selecting the most delicate raw material as primary ingredient, to its patients and meticulous preparations in producing the best liquor. Religious activities becomes chief reason the art of liquor distilation present in the island of God, especially Arak. It serves as tetabuhan in traditional and religious ceremonies, a recreational beverage for adults or even utilize to make herbal paste. Some traditional farmer use Wariga as a reference to determine the perfect day to produce arak, therefore, the process becomes its distinctive feature. Realizing its hidden potential, Governor Koster expressed his interest in making Balinese Arak legal as a prospective industry to improve the communities economic welfare, by promoting it as a heritage-based product. Through departments in Provincial government, he prepares standardisation as well as legal basis to promote the liquor in tourism industry. However, the distilled spirit is classified as Alcohol type C on the law thus its distribution in full scale is strictly regulated by the law. Furthermore, Presidential Regulation which adds alcoholic beverages as negative investment list, become a high wall to climb before the customer could safely sip the product.
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Anderson, Kym. "Consumer Taxes on Alcohol: An International Comparison over Time." Journal of Wine Economics 15, no. 1 (February 2020): 42–70. http://dx.doi.org/10.1017/jwe.2020.2.
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AbstractRates of alcohol taxation, and the types of tax instruments used, vary enormously between countries and have tended to rise in recent times. Within each country, they also vary between beverages and often between qualities and styles of each beverage. This article computes consumer tax equivalents in U.S. dollars per litre of alcohol and as percentages of wholesale prices of representative beverages for 42 high- and middle-income countries. That allows comparisons across countries of taxes not just for each product on its own, but also relative to those for other alcoholic beverages. The wide dispersion of rates and differences in tax instruments across countries and products suggest differing strengths of health and welfare lobbyists and industry groups in influencing government decision-making. (JEL Classifications: D12, D62, E62, H23, I18, P46)
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Petre, Valentina Andreea, Nicoleta Vasilache, Anda-Gabriela Tenea, Iuliana Paun, Gabriela-Geanina Vasile, Daniel Rudaru, and Florentina Laura Chiriac. "Environmental assessment of wastewater from food and beverage production in the Romanian urban water cycle." Romanian Journal of Ecology & Environmental Chemistry 5, no. 1 (July 10, 2023): 20–30. http://dx.doi.org/10.21698/rjeec.2023.103.
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The food and beverage industries are considered essential sources of wastewater contaminated with pollutants discharged into the sewerage networks of cities. This study focused on monitoring the analytical parameters regulated in the environmental legislation in force in Romania for factories with various sectors of activity in the processing industry. The main objective is to understand the presence of conventional contaminants in the effluents from the food and alcoholic beverages industry and raise awareness of the effects of spillage in local networks. The study occurred over three years, between 2020 and 2022 when monthly wastewater samples from factories processing chocolate, meat, and alcohol were monitored. Values that exceed the maximum allowed limits were recorded for the meat processing factory due to the processed raw materials. The effluents resulting from the technological processes of meat processing significantly impact the aquatic environment.
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Gondal, Aqarab Husnain, Qammar Farooq, Irfan Hussain, and Muhammad Danish Toor. "Role of Microbes in Plant Growth and Food Preservation." Agrinula : Jurnal Agroteknologi dan Perkebunan 4, no. 2 (June 17, 2021): 106–21. http://dx.doi.org/10.36490/agri.v4i2.158.
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Introduction: Microbes perform better functions for agricultural production by promoting various direct and indirect mechanisms in soil and plants. If agricultural development is to satisfy the needs of an increasing global population, a deeper understanding of soil microbiology is needed. Furthermore, microbial biota such as yeast, bacteria etc., plays a significant role in food preservation by various mechanisms.
Review results: Despite their pathogenicity, microbes play a substantial role in dispensing an assortment of fermented drinks and foods in the food industry and home. Probiotics, fermented foods and alcoholic beverages are flattering extra popular due to their health benefits and flavour. Furthermore, they increase the yield and growth of plants by improving mineral availability to the plants and by another mechanism.
Review implementation: This present review also discusses the various organisms used in the agricultural processing of beverages and food and the benefits of using the following microbes in the beverage and food industry.
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Panghal, Anil, Rakesh Patidar, Sundeep Jaglan, Navnidhi Chhikara, Sunil K. Khatkar, Yogesh Gat, and Neelesh Sindhu. "Whey valorization: current options and future scenario – a critical review." Nutrition & Food Science 48, no. 3 (May 14, 2018): 520–35. http://dx.doi.org/10.1108/nfs-01-2018-0017.
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PurposeThe purpose of this paper is to review the advanced technologies and approaches for utilization of waste generated in dairy industry. Whey is highly contaminated, with a high organic load around 100,000 mg O2/L COD (chemical oxygen demand), and is not used for further processing. The waste generated in different food industries can be utilized in different value addition product with the help of advanced technology.Design/methodology/approachMajor well-known bibliometric information sources are the Web of Science, Scopus, Mendeley and Google Scholar. Several keywords like nutrition value of whey, whey utilization, whey valorization, whey technologies, whey beverages, fruit-based whey beverage, carbonated beverage, probiotic or alcoholic beverages, herbal beverage, fermented beverage and current scenarios were chosen to obtain a large range of papers to be analyzed. A final inventory of 126 scientific sources was made after sorting and classifying them according to different criteria based on topic, academic field country of origin and year of publication.FindingsThe comprehensive review of different literature, data sources and research papers seeks to find and discuss various sustainable solutions to this huge waste generated from milk industry. The sustainable use of whey for production and conversion in different types of products can uplift the bio-based economy of industries and thereof national/international economy. The recent upsurge in consumer interest for health-promoting products has opened up new vistas for whey beverages and other whey products research and development.Originality/valueThe paper draws out different sustainable characteristics and technology of whey products available in market, as well as potential products to be launched in the market. Interestingly, over the past few years, dairy industries have applied various technologies to process cheese whey and are in search of new products which can be prepared from the by-product. This review discusses on the recent research development of whey valorization with particular reference to technologies used in the addition to their commercial availability and a way forward.
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Bruner, James, and Glen Fox. "Novel Non-Cerevisiae Saccharomyces Yeast Species Used in Beer and Alcoholic Beverage Fermentations." Fermentation 6, no. 4 (November 24, 2020): 116. http://dx.doi.org/10.3390/fermentation6040116.
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A great deal of research in the alcoholic beverage industry was done on non-Saccharomyces yeast strains in recent years. The increase in research interest could be attributed to the changing of consumer tastes and the search for new beer sensory experiences, as well as the rise in popularity of mixed-fermentation beers. The search for unique flavors and aromas, such as the higher alcohols and esters, polyfunctional thiols, lactones and furanones, and terpenoids that produce fruity and floral notes led to the use of non-cerevisiae Saccharomyces species in the fermentation process. Additionally, a desire to invoke new technologies and techniques for making alcoholic beverages also led to the use of new and novel yeast species. Among them, one of the most widely used non-cerevisiae strains is S. pastorianus, which was used in the production of lager beer for centuries. The goal of this review is to focus on some of the more distinct species, such as those species of Saccharomyces sensu stricto yeasts: S. kudriavzevii, S. paradoxus, S. mikatae, S. uvarum, and S. bayanus. In addition, this review discusses other Saccharomyces spp. that were used in alcoholic fermentation. Most importantly, the factors professional brewers might consider when selecting a strain of yeast for fermentation, are reviewed herein. The factors include the metabolism and fermentation potential of carbon sources, attenuation, flavor profile of fermented beverage, flocculation, optimal temperature range of fermentation, and commercial availability of each species. While there is a great deal of research regarding the use of some of these species on a laboratory scale wine fermentation, much work remains for their commercial use and efficacy for the production of beer.
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Hrivna, L., and A. Kerimbayeva. "Selection of yeast for low-density wort fermentation." Journal of Almaty Technological University, no. 2 (July 1, 2023): 75–82. http://dx.doi.org/10.48184/2304-568x-2023-2-75-82.
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Brewing industry is one of the most progressive and dynamically developing areas of the food and beverage industry in the world. In Kazakhstan brewing is currently the most developed segment of the beverage market. In recent years, production capacities have been increasing, the range of products has been expanding, and craft brewing has been developing. Non-alcoholic beer is becoming more and more popular. The production technology is carried out in two ways - it is the dealcoholization of the finished drink, or a change in the technological processes of production. In the presented article, the possibility of preparing a low-gravity wort and fermenting it with various strains of yeast for the preparation of non-alcoholic beer is investigated. The technological characteristics of three types of yeast used for the production of low-alcohol drinks, fermentation activity and absorption of solids during fermentation were studied. It has been established that the yeast strain Saf Brew TM LA-01 has the lowest degree of fermentation and is most suitable for the fermentation of low-gravity wort in the production of non-alcoholic beer. The mode of fermentation and post-fermentation of beer has been selected, as a result of which the content of ethyl alcohol does not exceed 0.5 vol.% and contains fermentation by-products in quantities corresponding to established standards.
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Babor, Thomas F. "Alcohol research and the alcoholic beverage industry: issues, concerns and conflicts of interest." Addiction 104 (February 2009): 34–47. http://dx.doi.org/10.1111/j.1360-0443.2008.02433.x.
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A. HEMPHILL, THOMAS. "Alcoholic Beverage Industry Self-Regulation and Youth Advertising: The Federal Trade Commission Reports." Business and Society Review 110, no. 3 (September 2005): 321–29. http://dx.doi.org/10.1111/j.0045-3609.2005.00018.x.
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Latunde, T., J. O. Richard, O. O. Esan, and O. O. Dare. "Sensitivity Analysis of Road Freight Transportation of a Mega Non-Alcoholic Beverage Industry." Journal of Applied Sciences and Environmental Management 24, no. 3 (April 23, 2020): 449–54. http://dx.doi.org/10.4314/jasem.v24i3.8.
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Re-optimization can be very costly for gathering and obtaining more data for a particular problem, to curb this very expensive investment. Sensitivity analysis has been used in this work to determine the behaviour of input parameters of the formulated problem. The main goal of the study is to respectively provide, derive, observe, compare and discuss the sensitivity analysis of data that has been optimized using different methods of the optimal solution. The best method, saving the highest percentage of transportation cost, for the formulated problem is determined to be the North-West Corner method. This was carried out by arbitrarily assigning values to the available warehouses to determine the best possible demand and supply cases rather than the initial cases. Thus, more cases are advised to be supplied to FID from the Asejire plant for the optimum reduced value of transportation cost.
Keywords: Sensitivity, Parameters, Transportation Problem.
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Gonzalez Viejo, Claudia, Damir D. Torrico, Frank R. Dunshea, and Sigfredo Fuentes. "Emerging Technologies Based on Artificial Intelligence to Assess the Quality and Consumer Preference of Beverages." Beverages 5, no. 4 (November 1, 2019): 62. http://dx.doi.org/10.3390/beverages5040062.
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Beverages is a broad and important category within the food industry, which is comprised of a wide range of sub-categories and types of drinks with different levels of complexity for their manufacturing and quality assessment. Traditional methods to evaluate the quality traits of beverages consist of tedious, time-consuming, and costly techniques, which do not allow researchers to procure results in real-time. Therefore, there is a need to test and implement emerging technologies in order to automate and facilitate those analyses within this industry. This paper aimed to present the most recent publications and trends regarding the use of low-cost, reliable, and accurate, remote or non-contact techniques using robotics, machine learning, computer vision, biometrics and the application of artificial intelligence, as well as to identify the research gaps within the beverage industry. It was found that there is a wide opportunity in the development and use of robotics and biometrics for all types of beverages, but especially for hot and non-alcoholic drinks. Furthermore, there is a lack of knowledge and clarity within the industry, and research about the concepts of artificial intelligence and machine learning, as well as that concerning the correct design and interpretation of modeling related to the lack of inclusion of relevant data, additional to presenting over- or under-fitted models.
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Lee, JaeMin, Kyoochul Ha, Dong-Chan Koh, and Ko Ko. "Construction of database and distribution map of mineral components for natural Good-Water in Korea." GEO DATA 3, no. 1 (March 31, 2021): 23–29. http://dx.doi.org/10.22761/dj2021.3.1.004.
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The database was established by conducting field surveys and water quality analysis of 877 water samples based on the national-scale various water sources, including 167 sampling sites from historically well-known hot springs, mineral waters, and spring waters (from August 2017 to June 2020). Spatial analysis using Kriging interpolation was performed to create a distribution map for 14 mineral components. The distribution maps were prepared with 50 m spatial resolution in raster type, and provided by Geo Bigdata Open Platform service of KIGAM. The spatial distribution of each mineral component showed some relationships with geological (lithology and fault) and regional characteristics, and could be used for drinking water and beverage industry (beverages, alcoholic beverages, teas, coffee, etc.) by providing the various information on the occurrence of natural Good-Water. We plan to continuously update information on Good-Water source to increase spatial resolution and secure its representativeness at each location.
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Núñez-Decap, Mario, Erickson Canales-Constanzo, Camila Opazo-Carlsson, Boris Moya-Rojas, Marcela Vidal-Vega, and Alexander Opazo-Vega. "A Study of the Properties of UV-Aged and Low Formaldehyde Emissions Particleboards Manufactured with Bio-Based Wood Protein Adhesives." Forests 14, no. 7 (July 21, 2023): 1488. http://dx.doi.org/10.3390/f14071488.
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The environmental crisis and the safeguarding of the population's health has led to research into different ways of mitigating harmful gases. Among the emissions that the wood industry has sought to reduce are those of formaldehyde, which is why new green adhesive methods for wood panels have been investigated in recent years. In this research, particleboard with two bio-based wood adhesive (PB-bbwa) formulations. The first PB-bbwa formulation, based on proteins obtained from compounds from the alcoholic beverage industry, and the second PB-bbwa formulation, based on proteins from a mixture of compounds from the alcoholic beverage and food industries, were manufactured and tested to evaluate the physical–mechanical, thermal and formaldehyde emission properties of untreated and UV-treated formulations at a laboratory scale. The results of the physical properties obtained in the PB-bbwa were similar or even better than those of the control PB. Additionally, PB-bbwas improve on the control PB sample’s Janka hardness by least 28%, and a decrease in thermal conductivity in the edgewise position and formaldehyde emissions by 12% and 88%, respectively, in comparison to the control PB. The tests performed evidenced that PB-bbwas showed comparable performance against the control PB made with urea-formaldehyde and satisfied international standard requirements.
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Montes, Jesús A., and Carlos Rico. "Biogas Potential of Wastes and By-Products of the Alcoholic Beverage Production Industries in the Spanish Region of Cantabria." Applied Sciences 10, no. 21 (October 24, 2020): 7481. http://dx.doi.org/10.3390/app10217481.
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The industry of alcoholic beverage production has been, historically, both an important economic engine and a source of wastes and pollution (due to the production processes by themselves and to the energy requirements) in a number of countries. In the small region of Cantabria, in northern Spain, the production of alcoholic beverages as an economic sector has been growing in importance in recent years. Thus, there is a new flow of waste for which specific management plans have yet to be developed. The result is an increase in the total amount of urban waste to be disposed. Anaerobic digestion can be a suitable in-situ solution for the treatment of the generated wastes providing a source of renewable energy which can be a supply for the processes in these industries, reducing the emission of greenhouse gases associated to the use of fossil fuels, all of this benefitting both environment and economy. In this work the authors present the information gathered about waste generation and the biomethanogenic potential of the most important wastes generated in the industries. As a result, specific strategies could be designed for the industrial sector in the region, of which other small agro-industries can benefit.
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Bai, Xiangyu, Sihan Lin, and Qingkun Liu. "Coca-Cola: P/E combined with DCF model pricing valuation during pandemic." BCP Business & Management 30 (October 24, 2022): 640–50. http://dx.doi.org/10.54691/bcpbm.v30i.2511.
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Coca-Cola is a multinational company, it is well known multinational company, mainly focus on the beverage industry. This paper uses the P/E, DCF method to calculate the valuation of Coca Cola. This study found that the overall sales trend of Coca Cola is not completely negative under the influence of covid-19, because Coca Cola's diversified products can bring positive emotions to consumers to counter the negative impact of covid-19 on people's emotions at that time. At the same time, their sugar - free products also meet some people's pursuit of healthy diet. Moreover, Coca Cola's share in the non-alcoholic beverage market is still large. It implies the investment opportunity of Coca-Cola.
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Nieto-Delgado, C., M. Terrones, and J. R. Rangel-Mendez. "Development of highly microporous activated carbon from the alcoholic beverage industry organic by-products." Biomass and Bioenergy 35, no. 1 (January 2011): 103–12. http://dx.doi.org/10.1016/j.biombioe.2010.08.025.
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