To see the other types of publications on this topic, follow the link: Beverage Chain.
Journal articles on the topic 'Beverage Chain'
Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles
Consult the top 50 journal articles for your research on the topic 'Beverage Chain.'
Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.
You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.
Browse journal articles on a wide variety of disciplines and organise your bibliography correctly.
1
Jeffison, Nyambishi Tatenda, and Eng Dr Kasongo Richard Mwale. "Effects of Beverage Smuggling in The Supply Chain Industry: A Case of The Cold Chain Zambia Ltd." International Journal of Supply Chain and Logistics 4, no. 1 (July 27, 2020): 13. http://dx.doi.org/10.47941/ijscl.v4i1.422.
Full textAbstract:
Purpose: The aim of the study was to establish strategies that can counter smuggling of beverages and improve business performance for The Cold Chain Zambia ltd. Smuggling poses a threat to the business as it destabilizes the legal industry of supply chain, restrains innovation and investments as well as posing a threat of company closures. Smuggling has caused loss of consumer confidence in buying beverages from Cold Chain Zambia ltd as the products are perceived to be expensive as compared to similar smuggled beverages in the market. The objectives of the study were to determine the extent of the effects of beverage smuggling on the Cold Chain Zambia business performance, to identify strategies which will counter beverage smuggling and to establish strategies that can be used to counter beverage smuggling and improve Cold Chain Zambia business performance.Methodology: The research design that was used was mixed methods which took the form of exploratory sequential mixed method design. The target population was 80 employees from Cold Chain Zambia ltd which included both general staff and management staff.Findings: There seems to be no correlation between business performance and strategies to counter beverage smuggling. In this case, H3: There is a significant correlation between the business performance and the perception of strategies to counter beverage smuggling in cold chain supply and was rejected. It was found that there is a negative and significant correlation between beverage smuggling and strategies to counter beverage smuggling on business turnover (F = 14.339; p<0.001).Unique contribution to theory, policy and practice: The researcher recommended that smuggling can be reduced by ensuring the goods are sold at competitive prices to reduce benefit of smuggling, continue with quality control, educate the public on smuggling and how to report and identify smuggling, stiffen law on smuggling in Zambia and review the clearing procedure at all points of entry to fasten the process.
2
Jeffison, Nyambishi Tatenda, and Eng Dr Kasongo Richard Mwale. "Effects of Beverage Smuggling in The Supply Chain Industry: A Case of The Cold Chain Zambia Ltd." International Journal of Supply Chain and Logistics 4, no. 1 (July 27, 2020): 13–26. http://dx.doi.org/10.47941/ijscl.422.
Full textAbstract:
Purpose: The aim of the study was to establish strategies that can counter smuggling of beverages and improve business performance for The Cold Chain Zambia ltd. Smuggling poses a threat to the business as it destabilizes the legal industry of supply chain, restrains innovation and investments as well as posing a threat of company closures. Smuggling has caused loss of consumer confidence in buying beverages from Cold Chain Zambia ltd as the products are perceived to be expensive as compared to similar smuggled beverages in the market. The objectives of the study were to determine the extent of the effects of beverage smuggling on the Cold Chain Zambia business performance, to identify strategies which will counter beverage smuggling and to establish strategies that can be used to counter beverage smuggling and improve Cold Chain Zambia business performance.Methodology: The research design that was used was mixed methods which took the form of exploratory sequential mixed method design. The target population was 80 employees from Cold Chain Zambia ltd which included both general staff and management staff.Findings: There seems to be no correlation between business performance and strategies to counter beverage smuggling. In this case, H3: There is a significant correlation between the business performance and the perception of strategies to counter beverage smuggling in cold chain supply and was rejected. It was found that there is a negative and significant correlation between beverage smuggling and strategies to counter beverage smuggling on business turnover (F = 14.339; p<0.001).Unique contribution to theory, policy and practice: The researcher recommended that smuggling can be reduced by ensuring the goods are sold at competitive prices to reduce benefit of smuggling, continue with quality control, educate the public on smuggling and how to report and identify smuggling, stiffen law on smuggling in Zambia and review the clearing procedure at all points of entry to fasten the process.
3
Muncey, Lauren, and Sharareh Hekmat. "Development of Probiotic Almond Beverage Using Lacticaseibacillus rhamnosus GR-1 Fortified with Short-Chain and Long-Chain Inulin Fibre." Fermentation 7, no. 2 (June 3, 2021): 90. http://dx.doi.org/10.3390/fermentation7020090.
Full textAbstract:
Plant-based beverages are growing in popularity due to the rise of vegetarianism and other health trends. A probiotic almond beverage that combines the properties of almonds, inulin, and Lacticaseibacillusrhamnosus GR-1 may meet the demand for a non-dairy health-promoting food. The purpose of this study was to investigate the viability of L. rhamnosus GR-1 and pH in five fermented almond beverage samples, supplemented with either 2% or 5% (w/v) short-chain or long-chain inulin over 9 h of fermentation and 30 days of refrigerated storage. All almond beverage samples achieved a mean viable count of at least 107 CFU/mL during 9h of fermentation and 30 days of refrigerated storage. The probiotic almond beverage supplemented with 2% (w/v) short-chain inulin had a significantly higher mean microbial count (p = 0.048) and lower pH (p < 0.001) throughout fermentation, while the control and the long-chain inulin treatments had the lowest viable counts and acidity, respectively. This study shows that the addition of short-chain and long-chain inulin had no adverse effects on the viability of L. rhamnosus GR-1. Therefore, the probiotic almond beverage has the potential to be a valid alternative to dairy-based probiotic products.
4
Wang, Edward Shih-Tse, and Jia-Rong Yu. "Means-end chain approach for exploring the motivation of ready-to-drink tea consumers." Asia Pacific Journal of Marketing and Logistics 28, no. 3 (June 13, 2016): 384–95. http://dx.doi.org/10.1108/apjml-08-2015-0121.
Full textAbstract:
Purpose – Ready-to-drink (RTD) tea beverages are widely consumed worldwide and play a prominent role in people’s daily lives, yet few studies have investigated the motivation of RTD tea beverage consumers as well as their underlying attitudes and desires. The purpose of this paper is to explore why these attributes are motivational factors by focussing on the attributes of RTD tea beverage products that motivate consumers to purchase RTD tea. Design/methodology/approach – The attribute-consequence-value model of the means-end chain approach was employed to investigate consumer motivations for purchasing RTD tea beverages. Data were collected through a qualitative face-to-face survey of 153 RTD tea beverage consumers in Taiwan. Findings – The results indicate that consumers purchase RTD tea beverages because the taste, flavor, packaging, and ingredients (attributes) satisfy their desire to drink RTD tea and fulfill the benefits of being delicious to drink, possessing thirst-quenching properties, and possessing health-promoting properties (perceived consequences), thereby fulfilling their ideal goal of experiencing enjoyment (perceived product value). Originality/value – The findings may serve as a reference for producers of RTD tea beverages regarding product development and marketing.
5
Cai, Deng Chuan, Jian Fu Chen, and Yen Wei Chang. "Design and Development of Beverage Maker." Applied Mechanics and Materials 590 (June 2014): 581–85. http://dx.doi.org/10.4028/www.scientific.net/amm.590.581.
Full textAbstract:
Nowadays, the instant beverage has been a necessary for daily life. The chain stores of instant beverages are popular in recent years. The sales volume per year of instant beverages reaches to US$ 133 million in Taiwan. The reason of the prosperity of the beverages in Taiwan is that the beverages are able to be made according to custom’s needs. So that the beverage can be fit to the custom’s favorite and habit. Therefore, for the considerations of safety, sanitary, and consistent quality, an instant beverage maker is needed to be developed. This study applied a systematical design procedure to develop and design the beverage maker. Firstly, marketing and technical survey, user needs and ergonomic analysis, and materials and methods of beverages investigation are conducted to determine the design requirements and specification of the product. Secondly, a series of design processes are proceed to develop the product, among them are concept design, mechanism design, ergonomic design, appearance design, 3D modeling and model making and testing. Finally, a new product is designed with the following features: (1) the instant beverage can be produced to match the favorite and habit of the customs; (2) the beverage can be produced with a high quality and stability, (3) the beverage maker with automatic processing functions thus saving manpower and manufacturing time; (4) this product with a friendly interface thus facilitating users to operate and clean it easily; and (5) the appearance is appealed and has high-tech and professional image. The newly designed product can be sold in Taiwan and the international markets. The design process and results of the study can be used a reference for product design and development.
6
Hasibuan, Sawarni, Hermawan Thaheer, Joko Supono, and Irhamni Irhamni. "Analisis Risiko Pada Rantai Pasok Industri Minuman Siap Saji Jus Buah Dengan Pendekatan SCOR-FMEA." Operations Excellence: Journal of Applied Industrial Engineering 13, no. 1 (March 15, 2021): 73. http://dx.doi.org/10.22441/oe.2021.v13.i1.010.
Full textAbstract:
The beverage industry is one of the leading national industries with high growth and a very tight level of competition. The risk supply chain management approach is one of the driving factors for the sustainability of the industrial supply chain. The purpose of this study is to analyze the risk supply chain management to support the sustainability of the beverage industry supply chain in the case of fruit juice beverage products. The data used in this study consisted of primary data and secondary data. Primary data obtained from distributing questionnaires, interviews and field observations. The respondents of this research are the beverage industry supply chain stakeholders. This research combines qualitative and semi-quantitative approaches. Qualitative analysis is conducted to describe activities and risks in the beverage industry supply chain. Risk analysis is carried out using a semi-quantitative approach. The risk evaluation in the supply chain of the fruit juice beverage industry combines the SCOR-FMEA method. The risks that are classified as High and Priority are then analyzed by using the Fishbone Diagram as a reference for formulating risk mitigation strategies for the sustainability of the supply chain for the juice beverage industry.
7
Baranauskaite, Lina, and Daiva Jurevicienė. "Identification of Lithuanian International Trade Risk in Beverages." Economics and Culture 18, no. 1 (June 1, 2021): 100–112. http://dx.doi.org/10.2478/jec-2021-0008.
Full textAbstract:
Abstract Research purpose. The article aims to identify the risk groups arising in foreign trade in the four main groups of processed beverages at a national level. Design / Methodology / Approach. Processed agricultural drinks do not fall into the category of essential food. The article examines four main drink groups: waters (including mineral waters and aerated waters, with additive), beer, wine, and other alcoholic (e.g., spirits, liqueurs, whiskies, rums, gins, vodkas, etc.) beverages. The case of Lithuania is presented. Analysis and assumption of scientific literature and TOPSIS method are used. The study does not aim to assess all risk factors but to identify the groups of risk factors and to rank them according to their importance for each processed beverage sectors supply chains. Findings. Based on the scientific literature analysis, the eight risk groups were identified and were evaluated according to their importance for the beverages supply chain. Experts ranked risk groups taking into account their importance for international processed beverages trade for each product group. The results show that the most important is the Demand risks group for all processed beverages, and the least important is Political risk. The significance of other risk groups for a particular beverage supply chains differs. Supply risks were second in the ‘water with add’ group, while in the ‘other alcohol’ group, it is in fourth place. For the ‘other alcohol’ group, supply risks are less significant. Production risks are one of the most important in the wine trade. Financial risks are one of the most important in the ‘other alcohol’ group. Management and operational risks play an essential role in the beer supply chains. The least significant is three risk groups: Logistical and infrastructural risks, Policy and regulatory risks, Political risks. Originality / Value / Practical implications. The identified risks groups in the four main groups of processed beverages can help shape the country’s trade policy, mitigate trade risks, and effectively manage the agricultural trade beverage subsector. Research results can be practically used both for government or business decisions and for the public sector (trade associations).
8
McGurk, Meghan, Stephanie Cacal, Uyen Vu, Tetine Sentell, Toby Beckelman, Jessica Lee, Alyssa Yang, and Catherine Pirkle. "Baseline Assessment of Children’s Meals and Healthy Beverage Options Prior to a State-Level Healthy Default Beverage (HDB) Law." Journal of Healthy Eating and Active Living 1, no. 2 (April 5, 2021): 53–63. http://dx.doi.org/10.51250/jheal.v1i2.4.
Full textAbstract:
In January 2020, Hawai‘i became the second state with a healthy default beverage (HDB) law, requiring restaurants to offer HDBs with their children’s meals. This observational study presents baseline characteristics of restaurants with a children’s menu and meal, and describes pre-law beverage options to inform future HDB policy language, implementation, and evaluation. Between November and December 2019, data were collected from a statewide sample of unique restaurants (n=383) with health inspection permits. Restaurants were assessed separately for a children’s menu and meal using website reviews, telephone calls, and in-person visits. Meals were evaluated in February 2020 for pre-law beverage type and compliance. Logistic regression was used to estimate the likelihood of having a children’s menu and meal. Most of the restaurants were full-service (70.2%) and non-chains (67.9%). While 49.3% of restaurants had a children’s menu, only 16.7% had a meal. Significant predictors of having a children’s menu were being full-service (OR=2.09; p=0.004), national/international (OR=5.32; p<0.001) or local chains (OR=1.99; p=0.03), neighbor island (non-Honolulu) locations (OR=2.49; p<0.001), and hotel locations (OR=3.77; p<0.001). Only being a national/international chain significantly predicted having a children’s meal (OR=7.57; p<0.001). Although 35.9% of children’s meals offered a non-sugar-sweetened beverage (SSB) option, only 3.1% offered law-compliant beverages. Inclusion of an SSB default option (60.9%) and not specifying the type of default beverage were the predominant factors for pre-law non-compliance. Results support the need for HDB regulations, especially for national/international chains, which were most likely to have children’s meals, and provide data to inform policies in other jurisdictions.
9
Greer, Beau Kjerulf, John L. Woodard, Jim P. White, Eric M. Arguello, and Emily M. Haymes. "Branched-Chain Amino Acid Supplementation and Indicators of Muscle Damage after Endurance Exercise." International Journal of Sport Nutrition and Exercise Metabolism 17, no. 6 (December 2007): 595–607. http://dx.doi.org/10.1123/ijsnem.17.6.595.
Full textAbstract:
The purpose of this study was to determine whether branched-chain amino acid (BCAA) supplementation attenuates indirect indicators of muscle damage during endurance exercise as compared with an isocaloric, carbohydrate (CHO) beverage or a noncaloric placebo (PLAC) beverage. Nine untrained men performed three 90-min cycling bouts at 55% VO2peak. Subjects, blinded to beverage selection, ingested a total of 200 kcal of energy via the CHO or BCAA beverage before and at 60 min of exercise, or they drank the PLAC beverage. Creatine kinase (CK), lactate dehydrogenase (LDH), isokinetic leg-extension and fexion torque, and muscle soreness were assessed before and immediately, 4 h, 24 h, and 48 h post exercise. The trials were separated by 8 wk. CK activities were significantly lower after the BCAA trial than in the PLAC trial at 4, 24, and 48 h post exercise, as well as lower than the CHO beverage at 24 h post exercise. CK was lower in the CHO trial at the 24- and 48-h time points than in the PLAC trial. LDH activities were lower in the BCAA trial at 4 h than in the PLAC trial. As compared with the CHO and PLAC trials, ratings of perceived soreness were lower at 24 h post exercise, and leg-fexion torque was higher at the 48-h time point after the BCAA trial. The present data suggest that BCAA supplementation attenuates muscle damage during prolonged endurance exercise in untrained college-age men. CHO ingestion attenuates CK activities at 24 and 48 h post exercise as compared with a placebo beverage.
10
Sunaryanto, Lasmono Tri, Gatot Sasongko, and Ira Yumastuti. "Beverages-Food Industry Cluster Development Based on Value Chain in Indonesia." Jurnal Ekonomi Pembangunan: Kajian Masalah Ekonomi dan Pembangunan 15, no. 1 (June 1, 2014): 84. http://dx.doi.org/10.23917/jep.v15i1.125.
Full textAbstract:
This study wants to develop the cluster-based food and beverage industry value chain that corresponds to the potential in the regions in Java Economic Corridor. Targeted research: a description of SME development strategies that have been implemented, composed, and can be applied to an SME cluster development strategy of food and beverage, as well as a proven implementation strategy of SME cluster development of food and beverage. To achieve these objectives, implemented descriptive methods, techniques of data collection through surveys, analysis desk, and the FGD. The data will be analyzed with descriptive statistics. Results of study on PT KML and 46 units of food and drink SMEs in Malang shows that the condition of the SME food-beverage cluster is: not formal, and still as the center. As for the condition of the existence of information technology: the majority of SMEs do not have the PC and only 11% who have it, of which only 23% have a PC that has an internet connection, as well as PC ownership is mostly just used for administration, with WORD and EXCEL programs, and only 4% (1 unit SMEs) who use the internet marketing media.
11
Kao, Ching-Kuei, Guo-Xia Xu, Xiao-Er Fang, and Mei-Chun Zheng. "Case Study of building Storage Strategy in the Logistics Distribution Center—Logistics Company A as an Example." European Journal of Engineering Research and Science 3, no. 4 (April 24, 2018): 40. http://dx.doi.org/10.24018/ejers.2018.3.4.698.
Full textAbstract:
Storage and maintenance are essential in warehouse operation management. Accordingly, this study takes a logistics distribution center as the case. In this case, Logistics Company A and X Beverage Company establish a logistics partnership in the supply chain. Logistics Company A is responsible for designing and handling X Beverage Company’s cargo storage, transportation, and distribution businesses in big and small retail shops in Y region. Reducing the goods overstock, stock, and stock-out rate and improving the goods’ freshness are important because beverages are classified as fast-moving consumer goods. This study develops the storage strategy for goods in X Beverage Company through classified management of goods by activity-based classification (ABC) with the primary aim of increasing the efficiency of storage management. Second, goods stock and management strategies are developed with the aid of EIQ (entry, item, and quantity) analysis and in accordance with results of the ABC classification. Finally, the EOQ (economic ordering quantity) stock control model is established for large retailers and small retail stores.
12
Mohapatra, Sasmita, Ajay Kumar Behera, Rabindra Mahapatra, and Harish Das. "A deterministic inventory model in reverse supply chain." Journal of Modelling in Management 15, no. 1 (October 5, 2019): 318–38. http://dx.doi.org/10.1108/jm2-03-2019-0076.
Full textAbstract:
Purpose The purpose of this paper is to present a unique model for the production–recycling–reuse of aluminium refreshment cans. It is presumed that disposed-off 250-ml aluminium cans are collected from the retail outlet. The cans are thereafter arranged into non-tainted and tainted categories. Design/methodology/approach The current model considers all the factors, i.e. producing, recycling and remanufacturing, whereas the previous models provide emphasis only one factor. Six procedures were considered in the improvement of the mathematical model. Findings In this paper, a recycling–reuse model that remanufactures non-tainted aluminium beverage cans and uses regrind from damaged non-tainted aluminium beverage cans mixed with parent aluminium material in the production of new cans was developed and analysed to reduce the amount of aluminium beverage cans that are disposed off in a scrapyard. The model is assumed to have no shortcomings, and the different percentages regarding the classes of cans are taken to be deterministic. Originality/value The model incorporates several unique aspects, including accounting for the cost of land use and associated environmental damage through the calculation of a present value that is charged to the manufacturer.
13
Sari, Dina Kartika, Djoko Koestiono, and Agustina Shinta. "ANALYSIS INFLUENCE RELATIONSHIP OF INTERNAL AND EXTERNAL ON STRATEGY AND SUSTAINABLE SUPPLY CHAINS MANAGEMENT ON OPERATIONAL PERFORMANCE OF FOOD AND BEVERAGES AGRO-INDUSTRIES." Agricultural Social Economic Journal 21, no. 3 (July 31, 2021): 241–50. http://dx.doi.org/10.21776/ub.agrise.2021.021.3.9.
Full textAbstract:
This research examines the influence of the relationship between internal and external factors on operational performance, beforehand an effective strategy supply chain management is needed to improve operational performance as a core strategic competency for better competitive advantage but companies need to evaluate actions that have environmental impacts, it is necessary practice sustainable supply chain management in a business. SEM-PLS analysis to examine the effect of the relationship between internal and external factor using a sample of 100 food and beverage agro-industries in the Province of East Java. The results showed that internal and external factors have a positive and significant effect on supply chain management strategy while on operational performance, although the influence of internal factors cannot be direct and external factors have a direct influence on operational performance, the practice sustainable supply chain management also has a direct effect as a mediating variable, between supply chain strategy variables on operational performance. This research is not only to find the right strategy for the food and beverage agro-industries but also to develop research on the importance of sustainable supply chain management practices in the food and beverage agro-industries.
14
Nainggolan, Romauli. "SUPPLY CHAIN MANAGEMENT MODEL ON START-UP BUSINESS." Jurnal Entrepreneur dan Entrepreneurship 8, no. 2 (September 23, 2019): 30–37. http://dx.doi.org/10.37715/jee.v8i2.1122.
Full textAbstract:
Supply chain management is an important part in achieving the efficiency of the company. The supply chain for early-stage businesses is further compared to large and advanced businesses. This research offers a management model for the supply chain of non-F & B start-up businesses established by Universitas Ciputra students and discuss the strategy for planning raw materials from suppliers. The consideration of choosing the non-Food & Beverage businesses was merely because the products have longer physical endurance so they can be stored in warehouses for preparation, so it is assumed to have longer supply chain. The research respondents were 30 non-Food and Beverage start-up businesses operating more than two years. From the results of the study there were two findings. First, there are three kinds of supply chain management models adopted by the student's start-up business. Model 1 consist of Suppliers - Manufacturers - Distributors - Resellers - Consumers. Model 2 consist of Suppliers - Manufacturers - Resellers - Consumers. Model 3 consist of Suppliers - Retailers - Consumers. Second, in order to provide raw materials, 40% non-F & B student's start-up businesses using a small supplier strategy with two suppliers. 7% start businesses using many supplier strategies with four suppliers. Non-Food & Beverage businesses have longer physical endurance so they can be stored in warehouses for inventory
15
Nababan, Halim, Winiati Pudji Rahayu, Diana Elizabeth Waturangi, Suratmono Suratmono, Rina Puspitasari, Nugroho Indrotristanto, Eva Nikastri, Suci Yuliangsih, and Novi Pusparini. "Critical points and the presence of pathogenic bacteria in iced beverage processing lines." Journal of Infection in Developing Countries 11, no. 06 (June 30, 2017): 493–500. http://dx.doi.org/10.3855/jidc.8934.
Full textAbstract:
Introduction: Ice can be contaminated by pathogenic bacteria. This study aimed to identify critical points in iced beverage production and distribution lines to examine the presence of pathogenic bacteria in a beverage and its processing environment, as well as when water and ice used as main ingredients.
Methodology: The critical points were determined using the principles of Hazard Analytical Critical Control Point (HACCP) to analyze each processing and distribution step from the survey. Samples collected from the points of concern based on the critical points that were found were tested for pathogens by conventional method and molecular method using primers and polymerase chain reaction (PCR).
Results: Escherichia coli was found in 6.34% of samples, and 0.7% of them were confirmed as enterotoxigenic Escherichia coli (ETEC) by PCR. Vibrio cholerae was found in in 0.7% of water samples used to make iced beverages and in ice production, as well as in 2.12% of distribution and production tools. Salmonella Typhimurium was found in 1.4% of water samples used to make ice and ice products. Staphylococcus aureus was found in 2.02% of the surfaces of ice distribution and production tools and in 5.05% of production and distribution workers’ hands. S. aureus counts ranged from 2.4×102 - 3.5×102 colonies/100 cm² surface area and 1.9×10¹ - 3.7×102 colonies/workers’ hands.
Conclusion: Control on many critical points in iced beverage processing and distribution is required so that the beverages are safe for consumption.
16
Tsai, Marisa, Phoebe Harpainter, Anna Martin, Gail Woodward-Lopez, Danielle Lee, and Lorrene Ritchie. "Healthy Default Beverages in Kids’ Meals: Evaluating Policy Adherence and Impact in California." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 730. http://dx.doi.org/10.1093/cdn/nzaa051_027.
Full textAbstract:
Abstract Objectives Healthy default beverage policies for restaurant kids’ meals have been identified as a top strategy to improve beverage intake in young children and reduce obesity and diabetes risk. California passed a statewide policy (SB1192), effective January 2019, specifying kids’ meal default beverages as water, unflavored milk, or a nondairy alternative. Although other localities have adopted similar policies, there have been no studies on their effectiveness. The aim of this study was to assess changes in beverages offered with kids’ meals before and after a healthy default beverage policy took effect and to quantify policy adherence in menus and cashier orders in quick service restaurants (QSR). Methods The study employed a pre-post policy design. Baseline data on beverages offered as part of kids’ meals were collected from 111 QSR in low-income areas in California in late 2018, prior to policy implementation. Follow-up data were collected from the same restaurants one year later. Data were collected by menu observation and purchase of kids’ meals. Both walk-in and drive-through settings were assessed where available. Full policy adherence was defined as offering only SB1192-compliant beverages, and was assessed 3 ways: menu board, cashier order, and a combined metric. Results At baseline, prior to any legislative requirement, 6 (6.3%) restaurant menu boards, 5 (4.5%) cashier orders, and 0 restaurants overall were already fully adherent. At follow-up, 64 (66.0%) restaurant menu boards, 1 (0.9%) cashier order, and 0 restaurants overall were fully adherent. Generalized estimating equations, clustered by restaurant chain, were used to test pre-post policy changes. Adherence in menu boards increased (59.7%, p = < .0001). There were no changes in adherence in cashier orders or overall adherence. Conclusions California's healthy default beverage policy for restaurant kids’ meals was effective in changing QSR menu board offerings but did not impact cashier order processes. Additional staff training may improve policy implementation. Studies are underway to assess the impact of staff training and customer behavior change. Funding Sources University of California Division of Agriculture and Natural Resources, Robert Wood Johnson Foundation Healthy Eating Research, CA Department of Public Health/USDA.
17
Baskin, Ernest, and Sean P. Coary. "Implications of the Philadelphia Beverage Tax on Sales and Beverage Substitution for a Major Grocery Retailer Chain." Journal of International Food & Agribusiness Marketing 31, no. 3 (December 31, 2018): 293–307. http://dx.doi.org/10.1080/08974438.2018.1520180.
Full text
18
Tse, Ying Kei, Rupert L. Matthews, Kim Hua Tan, Yuji Sato, and Chaipong Pongpanich. "Unlocking supply chain disruption risk within the Thai beverage industry." Industrial Management & Data Systems 116, no. 1 (February 1, 2016): 21–42. http://dx.doi.org/10.1108/imds-03-2015-0108.
Full textAbstract:
Purpose – A growing need for global sourcing of business has subjected firms to higher levels of uncertainty and increased risk of supply disruption. Differences in industry and infrastructure make it more difficult for firms to manage supply disruption risks effectively. The purpose of this paper is to extend developing research in this area by addressing gaps within existing literature related to environmental turbulence and uncertainties. Design/methodology/approach – The authors test the model using data collected from 253 senior managers and directors in the Thai beverage industry using advanced statistical techniques to explore the relationship between representations of supply disruption risk and uncertainty. Findings – The results show that both magnitude and probability of risk impact on the disruption risk, but the probability of loss is a dominant determinant. The authors also find that demand uncertainty and quality uncertainty affect the risk perception of purchasing managers, and are related to the magnitude of disruption risk, rather than the frequency of occurrence. Interestingly, the results show that quality uncertainty negatively impacts on the severity of disruption risk. Research limitations/implications – The construct validity of demand uncertainty was under the required threshold, intimating the need for further construct development. Practical implications – The framework provides managers with direction on how to formulate and target their disruption risk management strategies. The work also allows practitioners to critical reflect on implicit risk management strategies they may already employ and their effectiveness. Originality/value – The paper identifies key antecedents of supply disruption risk and tests them within a novel industrial context of the beverage industry and a novel national context of Thailand.
19
Bogdanović, Mario, and Stefanija Maračić. "Unaprjeđenje organizacije rada odjela hrane i pića na primjeru restorana hotela Radisson Blu Resort Split." Oeconomica Jadertina 6, no. 2 (November 12, 2017): 4. http://dx.doi.org/10.15291/oec.1340.
Full textAbstract:
The essence of the catering industry is providing food and beverages services. The food and beverages department provides the food and beverages in the hotel industry, with its restaurant being the most visible part where the food and beverages supply and demand takes place. The researching of this organizational segment is important because it contributes to the understanding and improvement of the
organizational efficacy of the food and beverage department, in particular the restaurant units of the catering organizations. The aim of this paper is to explore the organization of work within the food and beverage department in the Hotel Radisson Blu Resort in Split. The proposed research evolves around the problems of the organization of work of a specific restaurant Fig & Leaf located in the Radisson Blue Resort Split Hotel. The research was conducted by means of questionnaire that included all the employees of the restaurant (N=20). Certain problem areas have been identified in the restaurant’s organization of work: a) a sub-optimal number of employees; b) multiple chain of commands; c) problems of sub-optimal organizational structures in the work of the restaurant; d) problems regarding certain aspects of the organizational culture of the restaurant relating to team work, participatory decision-making, inter-personal trust. For the diagnosed problems in the organization of the restaurant organizational solutions were offered aimed at improving management. This way of solving the organizational sub-optimality can be generally applied within the restaurant business.
20
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.
Full textAbstract:
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.
21
MAHLATSI, MK, and E. CHINOMONA. "Green supply chain practices and supply chain performance in the Beverage industry of South Africa." Journal of Contemporary Management 17, no. 2 (December 31, 2020): 295–325. http://dx.doi.org/10.35683/jcm20053.77.
Full text
22
Samoggia, Antonella, Pietro Landuzzi, and Carmen Enriqueta Vicién. "Market Expansion of Caffeine-Containing Products: Italian and Argentinian Yerba Mate Consumer Behavior and Health Perception." International Journal of Environmental Research and Public Health 18, no. 15 (July 31, 2021): 8117. http://dx.doi.org/10.3390/ijerph18158117.
Full textAbstract:
Mate is the most consumed beverage in South America. There is interest in expanding yerba mate sales into the old and new markets by promoting its health properties and energizing effects. The research study aims to explore Argentinian and Italian purchasing and consumption behavior and perception of yerba mate. The exploration includes agro-food chain stakeholders’ views, and consumers’ habits, perception, knowledge of yerba mate in relation to other market positioning caffeine-containing products. Data collection includes qualitative method, such as interviews with agro-food chain stakeholders, that is producers, processors, consumers, and quantitative consumer survey. Data collection was carried out in Argentina and in Italy. Results show that in Argentina yerba mate consumption is driven by habit and tradition, and in Italy yerba mate is mostly unknown. Consumers tend to drink yerba mate in Argentina and other caffeine-containing beverages in Italy to socialize, and as source of energy. Consumers have little awareness of yerba mate antioxidant properties. Yerba mate provides the energy of coffee drinking, and the taste and pleasure of tea drinking. Italian consumers’ key challenge to yerba mate drinking is the longer time it takes, compared to the usual espresso. Italians perceive it as an energetic or relaxing beverage, with a consumption experience similar to tea and infusions. There is need to update commercialization strategy of yerba mate in Italy.
23
Roberto, Christina A., Hannah G. Lawman, Michael T. LeVasseur, Nandita Mitra, Ana Peterhans, Bradley Herring, and Sara N. Bleich. "Association of a Beverage Tax on Sugar-Sweetened and Artificially Sweetened Beverages With Changes in Beverage Prices and Sales at Chain Retailers in a Large Urban Setting." JAMA 321, no. 18 (May 14, 2019): 1799. http://dx.doi.org/10.1001/jama.2019.4249.
Full text
24
Bollinger, Bryan, Phillip Leslie, and Alan Sorensen. "Calorie Posting in Chain Restaurants." American Economic Journal: Economic Policy 3, no. 1 (February 1, 2011): 91–128. http://dx.doi.org/10.1257/pol.3.1.91.
Full textAbstract:
We study the impact of mandatory calorie posting on consumers' purchase decisions using detailed data from Starbucks. We find that average calories per transaction fall by 6 percent. The effect is almost entirely related to changes in consumers' food choices—there is almost no change in purchases of beverage calories. There is no impact on Starbucks profit on average, and for the subset of stores located close to their competitor Dunkin Donuts, the effect of calorie posting is actually to increase Starbucks revenue. Survey evidence and analysis of commuters suggests the mechanism for the effect is a combination of learning and salience. (JEL D12, D18, D83, L83)
25
Setiabudi, Kezia Jade, Hotlan Siagian, and Zeplin Jiwa Husada Tarigan. "The Effect of Transformational Leadership on Firm Performance through ERP Systems and Supply Chain Integration in the Food and Beverage Industry." Petra International Journal of Business Studies 4, no. 1 (June 25, 2021): 65–73. http://dx.doi.org/10.9744/ijbs.4.1.65-73.
Full textAbstract:
This study aims to examine the effect of transformational leadership on company performance using ERP technology and supply chain integration in food and beverage companies. The survey uses a questionnaire designed using a 5-point Likert scale. As many as 100 questionnaires were distributed to 100 food and beverage companies domiciled in the region of Surabaya, East Java, Indonesia. Respondents were from the supervisor and upper level as considered the most knowledgeable person in the company. The number of valid data is 55 respondents representing 55 companies from 100 respondents. Data analysis using Smart PLS. The results of the data analysis show that transformation Leadership does not directly affect firm performance; transformation Leadership does not affect supply chain integration. ERP Application influences firm Performance, supply chain integration influences firm performance, ERP Application affects supply chain integration. An additional finding is that transformational leadership indirectly affects firm performance. This result enriches the insight for the manager in enhancing firm performance. This paper also contributes to the current research in the field of supply chain management.
26
Madsen, Kristine A., Jennifer Falbe, Gabriella Olgin, Ana Ibarra-Castro, and Nadia Rojas. "Purchasing patterns in low-income neighbourhoods: implications for studying sugar-sweetened beverage taxes." Public Health Nutrition 22, no. 10 (March 27, 2019): 1807–14. http://dx.doi.org/10.1017/s1368980019000375.
Full textAbstract:
AbstractObjectiveThe present study aimed to determine the store types from which people in low-income neighbourhoods purchase most sugar-sweetened beverages (SSB) and to identify associations between purchasing location and demographic characteristics.DesignStreet-intercept surveys of passers-by near high foot-traffic intersections in 2016. Participants completed a beverage frequency questionnaire and identified the type of store (e.g. corner store, chain grocery) from which they purchased most SSB.SettingEight low-income neighbourhoods in four Bay Area cities, California, USA.ParticipantsSample of 1132 individuals who reported consuming SSB, aged 18–88 years, who identified as African-American (41 %), Latino (29 %), White (17 %) and Asian (6 %).ResultsBased on surveys in low-income neighbourhoods, corner stores were the primary source from which most SSB were purchased (28 %), followed by discount stores (18 %) and chain groceries (16 %). In fully adjusted models, those with lower education were more likely to purchase from corner stores or discount groceries than all other store types. Compared with White participants, African-Americans purchased more frequently from corner stores, discount groceries and chain groceries while Latinos purchased more frequently from discount groceries.ConclusionsThe wide range of store types from which SSB were purchased and demographic differences in purchasing patterns suggest that broader methodological approaches are needed to adequately capture the impact of SSB taxes and other interventions aimed at reducing SSB consumption, particularly in low-income neighbourhoods.
27
Telukdarie, Arnesh, Megashnee Munsamy, and Popopo Mohlala. "Analysis of the Impact of COVID-19 on the Food and Beverages Manufacturing Sector." Sustainability 12, no. 22 (November 10, 2020): 9331. http://dx.doi.org/10.3390/su12229331.
Full textAbstract:
The globe has been subjected to an unprecedented health challenge in the form of COVID-19, indiscriminately impacting the global economy, global supply chains, and nations. The resolution of this unprecedented challenge does not seem to be in the short-term horizon but rather something the globe has to live with. Initial data provides for some insights on responses, precautions, and sustainability protocols and processes. The Food and Beverages Manufacturing sector in South Africa (SA) and globally is an expeditious respondent to the COVID-19 challenge. Food is essential for human existence, but the food value chain is subjected to significant COVID-19 risks. The Food and Beverage Sector Education and Training Authority is responsible for skills development in the Food and Beverages (FoodBev) Manufacturing Sector in South Africa and seeks to quantify Foodbev sustainability. This research paper reviews global literature, performs a high-level knowledge classification, with the aim of expedited awareness, knowledge sharing, and most importantly, quantification of an expedited response, within the FoodBev Manufacturing sector in SA. The research is contextualized via a SA sector-based instrument deployment and data analysis. The paper provides insights into COVID-19 impact, adaptations, and responses in the SA Food and Beverages Manufacturing sector.
28
Memon, Shafique Ul Rehman, Vijayanta Ramesh Pawase, Tushar Ramesh Pavase, and Maqsood Ahmed Soomro. "Investigation of COVID-19 Impact on the Food and Beverages Industry: China and India Perspective." Foods 10, no. 5 (May 12, 2021): 1069. http://dx.doi.org/10.3390/foods10051069.
Full textAbstract:
The sudden breakout of coronavirus disease (COVID-19) rapidly spread across the globe, leaving no country behind in being affected by the global pandemic in the year 2019–20. As COVID-19 commenced, within months two major Asian giants initiated the norms of social distancing and lockdowns in their societies. The indiscriminate nature of the current pandemic has not only impacted the health and quality of life of people but has also disrupted the global economy, supply chains, and countries all over the world. In food and beverage manufacturing industries, the unanticipated disruption has encumbered its lock on the global food supply chain and service sector as major cities shut down for several months in China and India. Human existence is dependent upon food, which renders energy for activity, growth, and all functions of the body. Although both China and India have shown eminent response to tackle the ongoing pandemic, the food supply chain remains vastly exposed to significant COVID-19 risks. This research primarily investigates the ongoing COVID-19 scenario in two major economies (China and India), delivering insight into the pandemic’s impact within the food and beverage manufacturing sectors, and explores the policies adopted and strategies undertaken for sustainability in food supply chains.
29
Kumar, Sameer, and Cheryl Ostor. "CPG Food and Beverage Market Dynamics and Supporting Supply Chain Systems." Supply Chain Forum: An International Journal 5, no. 1 (January 2004): 50–63. http://dx.doi.org/10.1080/16258312.2004.11517126.
Full text
30
Hanf, Jon Henrich, and Erik Schweickert . "Power Play in the German Wine Business: Are German Wine Co-operatives able to Use their Power to manage their Business Relationships?" Journal of Economics and Behavioral Studies 4, no. 4 (April 15, 2012): 227–38. http://dx.doi.org/10.22610/jebs.v4i4.322.
Full textAbstract:
Due to the pyramidal-hierarchical structure of supply chain networks power is an essential part of them and the fact that it is very often unequally distributed among the participants is quite obvious, which might represent great difficulties for member-owned enterprise coops. By clarifying the concept of power and identifying its five different sources, we were able to build hypotheses of how power affects cooperation and coordination – the two main elements of chain management in wine business. The first aim of our research is to elaborate on the question of power. Furthermore, we will construct some hypotheses regarding the use of power as a chain management instrument. Our second aim is to apply our general findings to the wine production chain, analysing the power play between cooperatives and retailers, and between cooperatives and their members. Due to the explorative nature of our study, we based the elaboration of our second aim on oral interviews, which were conducted in 2009, as well as in 2010, at five major international food and beverage fairs (twice ProWein, Anuga, and twice Fruit Logistica) in Germany. In addition, we conducted a comprehensive review of the Lebensmittelzeitung – the leading German food and beverage newspaper – for the last five years. Discussing our hypotheses in the context of the German wine sector, in which cooperatives are still of high importance, we were able to show that power is a very useful tool for managing strictlycoordinated chains. However, depending on which source the power originates from, its effect may be completely different.
31
Stritto, Giulia Dello, and Massimiliano M. Schiraldi. "A Strategy Oriented Framework for Food and Beverage E-Supply Chain Management." International Journal of Engineering Business Management 5 (January 1, 2013): 50. http://dx.doi.org/10.5772/57167.
Full textAbstract:
Several authors have emphasized the importance of analysing the impact of e-business, e-commerce and online-shopping on supply chain and operations management; however, it seems that to date no one has suggested a comprehensive framework that could help identify and support supply chain design decisions for companies about to enter the online-business in the consumer goods retail trade, encompassing the business drivers at a strategic level. This paper aims to bridge the gap between theoretical taxonomies or abstract models and the concrete supply chain design problems encountered by logistics managers who need to take their Food & Beverage retail company into the internet business while also preserving a consistent alignment with their current company strategy. Some insights on this area are presented along with a field study approach and a proposal of a 6-phase framework to jointly manage all the relevant strategic and functional aspects of supply networks.
32
Tesevic, Vele, Ninoslav Nikicevic, Slobodan Milosavljevic, Danica Bajic, Vlatka Vajs, Ivan Vuckovic, Ljubodrag Vujisic, Iris Djordjevic, Miroslava Stankovic, and Milovan Velickovic. "Characterization of volatile compounds of 'Drenja', an alcoholic beverage obtained from the fruits of Cornelian cherry." Journal of the Serbian Chemical Society 74, no. 2 (2009): 117–28. http://dx.doi.org/10.2298/jsc0902117t.
Full textAbstract:
In this study, volatile compounds were analyzed in five samples of home-made spirit beverage made by the distillation of fermented fruits of cornelian cherry (Cornus mas L.). The major volatile compounds, besides ethanol, identified and quantified were: methanol, acetaldehyde, 1-propanol, ethyl acetate, 2-methyl-1-propanol, 1-butanol, amyl alcohols, 1-hexanol and 2-phenylethanol. The minor volatiles were submitted to liquid-liquid extraction with dichloromethane and analyzed by gas chromatography and gas chromatography/ /mass spectrometry (GC/MS). A total of 84 compounds were identified. The most abundant compounds were straight-chain free fatty acids, ethyl esters of C6-C18 acids, limonene, 2-phenylethanol and 4-ethylphenol. Most of the compounds found in the 'Drenja' spirits investigated in this study are similar to those present in other alcoholic beverages.
33
Saryatmo, Mohammad Agung, and Vatcharapol Sukhotu. "The Influence of the Digital Supply Chain on Operational Performance: A Study of the Food and Beverage Industry in Indonesia." Sustainability 13, no. 9 (May 2, 2021): 5109. http://dx.doi.org/10.3390/su13095109.
Full textAbstract:
In this rapidly developing digital era, digital transformations take place within every industry, and they have effects on the management of the supply chains. The aim of this study is to delve into the influence of the digital supply chain on the quality, productivity, and cost reduction aspects of operational performance. This study relies on quantitative methodology and data collected from the food and beverage industry of Indonesia. Data from a survey comprising a total of 209 responses were selected for investigation. PLS-SEM was used to perform the analysis. The investigation reveals that the digital supply chain has significant effects on operational performance in terms of quality, productivity, and cost reduction performance. This study contributes to the understanding of supply chain management by addressing the knowledge gap associated with the digital supply chain. In particular, it has concentrated on the hitherto unresearched effect of operational performance in the context of the Indonesian manufacturing industry.
34
Vagnani, Gianluca, and Loredana Volpe. "Alla ricerca del valore della filiera vitivinicola: verso la formulazione di un modello di analisi." MERCATI & COMPETITIVITÀ, no. 4 (December 2009): 21–43. http://dx.doi.org/10.3280/mc2009-004003.
Full textAbstract:
- This study presents the theoretical construct named "extended productive chain" as a model that may possibly be used in order to express and measure the value of the multiple relationships and interrelationships existing among economic activities. When applied to the wine productive chain, the model shows the relevance and value that the latter is able to create because of its effects on both some linked productive chains (e.g. bottles, tops, labels), and other correlated ones (e.g. publishing, food and beverage, tourism). This value is also due to its intangible components (e.g. reputation, "made in Italy" image worldwide). Besides, the present study sheds light on some criticalities related to the Italian wine productive chain, whose relational components may turn from synergic factors into channels of contagion and diffusion of negative effects among different productive chains. Thus, this contribution leads to reflect about the need for institutional actors, professional associations, and firms to develop and strengthen their planning skills in order to protect and re-create the value induced by the wine productive chain within a changing environment over time.
35
Vieira, Antonio Diogo Silva, Carlota Bussolo de Souza, Marina Padilha, Erwin Gerard Zoetendal, Hauke Smidt, Susana Marta Isay Saad, and Koen Venema. "Impact of a fermented soy beverage supplemented with acerola by-product on the gut microbiota from lean and obese subjects using an in vitro model of the human colon." Applied Microbiology and Biotechnology 105, no. 9 (May 2021): 3771–85. http://dx.doi.org/10.1007/s00253-021-11252-8.
Full textAbstract:
Abstract The aim of this study was to evaluate the effects of soy-based beverages manufactured with water-soluble soy extract, containing probiotic strains (Lactobacillus acidophilus LA-5 and Bifidobacterium longum BB-46) and/or acerola by-product (ABP) on pooled faecal microbiota obtained from lean and obese donors. Four fermented soy beverages (FSs) (“placebo” (FS-Pla), probiotic (FS-Pro), prebiotic (FS-Pre), and synbiotic (FS-Syn)) were subjected to in vitro digestion, followed by inoculation in the TIM-2 system, a dynamic in vitro model that mimics the conditions of the human colon. Short- and branched-chain fatty acids (SCFA and BCFA) and microbiota composition were determined. Upon colonic fermentation in the presence of the different FSs formulations, acetic and lactic acid production was higher than the control treatment for faecal microbiota from lean individuals (FMLI). Additionally, SCFA production by the FMLI was higher than for the faecal microbiota from obese individuals (FMOI). Bifidobacterium spp. and Lactobacillus spp. populations increased during simulated colonic fermentation in the presence of FS-Syn in the FMLI and FMOI. FS formulations also changed the composition of the FMOI, resulting in a profile more similar to the FMLI. The changes in the composition and the increase in SCFA production observed for the FMLI and FMOI during these in vitro fermentations suggest a potential modulation effect of these microbiotas by the consumption of functional FSs. Graphical abstract Key points • Soy beverages increased Bifidobacterium abundance in microbiota from obese individuals. • The synbiotic beverage increased Bifidobacterium abundance in microbiota from lean individuals. • The synbiotic beverage changed the microbiota from obese individuals, approaching the lean profiles.
36
Zhao, Jingcheng, Yunhui Qi, Peng Liu, Andrew Severin, Maryam Sayadi, Inke Paetau-Robinson, and Wendy White. "Prebiotic Effects of a Cranberry Beverage in a Randomized, Placebo-Controlled, Crossover Clinical Trial." Current Developments in Nutrition 5, Supplement_2 (June 2021): 1190. http://dx.doi.org/10.1093/cdn/nzab054_045.
Full textAbstract:
Abstract Objectives The objective was to evaluate the prebiotic effects of a milled whole cranberry beverage on modulating the gut microbiota in young adults. Methods Adults (n = 17; ages 18–42 y; BMI 30.5 ± 3.1 kg/m2) were enrolled in a 60-d, two-period, randomized, placebo-controlled, crossover clinical study. Throughout the study, participants were fed a standardized 10-d cycle menu on site. During each 20-d treatment period, participants consumed twice daily a whole cranberry or placebo beverage (240 mL per serving). Treatment periods were separated by an 11-wk washout period and preceded by 10-d run-in periods on the controlled study diet. Fecal samples were collected before and after the dietary intervention for bacterial compositional analysis and short-chain fatty acid analysis by LC-MS/MS. The V5-V6 region of the 16S rRNA gene in fecal DNA was amplified and sequenced. Taxonomy was assigned using the q2-feature-classifier in QIIME2 and matched against the Greengenes 13_8 database. Differential abundance was analyzed using ANCOM2 in R. Alpha-diversity was assessed using Faith's PD, Shannon diversity, and observed OTU richness generated by QIIME 2 and compared between treatments using Mann-Whitney U test. Beta-diversity was compared between treatments using PERMANOVA of the weighted and unweighted UniFrac distances between samples generated by QIIME 2. Results Coriobacteriaceae was significantly more abundant after participants consumed the cranberry as compared with the placebo beverage (ANCOM W > 0.7). The clinically-important pathogen Clostridium perfringens was present after consumption of the placebo beverage, but was a structural zero (not present) after consumption of the cranberry beverage. Alpha-diversity, beta-diversity, and fecal short-chain fatty acid concentrations did not differ between treatments. Conclusions Daily consumption of a whole cranberry beverage resulted in favorable change in the composition of the gut microbiota and thus showed prebiotic potential. Funding Sources Ocean Spray Cranberries, Inc.
37
Mirčetić, Dejan, Svetlana Nikoličić, Đurđica Stojanović, and Marinko Maslarić. "Modified top down approach for hierarchical forecasting in a beverage supply chain." Transportation Research Procedia 22 (2017): 193–202. http://dx.doi.org/10.1016/j.trpro.2017.03.026.
Full text
38
Bommer, Michael, Brian O’Neil, and Shadrach Treat. "Strategic assessment of the supply chain interface: a beverage industry case study." International Journal of Physical Distribution & Logistics Management 31, no. 1 (February 2001): 11–25. http://dx.doi.org/10.1108/09600030110366375.
Full text
39
Frederick, Howard, and Jens Elting. "Determinants of green supply chain implementation in the food and beverage sector." International Journal of Business Innovation and Research 7, no. 2 (2013): 164. http://dx.doi.org/10.1504/ijbir.2013.052577.
Full text
40
Gandia, Rodrigo Marçal, Joel Yutaka Sugano, Luiz Henrique de Barros Vilas Boas, and Daniel Leite Mesquita. "Beverage capsule consumption: a laddering study." British Food Journal 120, no. 6 (June 4, 2018): 1250–63. http://dx.doi.org/10.1108/bfj-07-2017-0401.
Full textAbstract:
PurposeThe purpose of this paper is to analyze consumer behavior based on the structures of attributes, consequences, and values identified by consumers of beverages obtained from capsules. Consumers of the brands Nescafé Dolce Gusto and Nespresso capsule-based beverages were selected, and comparatively analyzed to understand the possible differences perceived by the consumers of each brand.Design/methodology/approachBased on a soft laddering technique, 27 in-depth interviews were carried out among the users of Nespresso and Dolce Gusto. This technique allowed differentiating the attributes of each brand, as well as defining common/cumulative elements.FindingsIndividual values of achievement and personal pleasure, mainly reached through better living standards, were dominant for all consumers. Dominant chain analysis results showed the perceptions of consumers were different for each brand. Generally, both brands’ consumers seek quality and practicality. However, Dolce Gusto delivers a product perceived as having more functional benefits, thus serving consumers seeking more variety when it comes to different types of beverages. On the other hand, Nespresso serves a more selective niche market, whose consumers rather value brand quality and reliability.Originality/valueThe characteristics and product specifications show similarities with food consumption trends, which justify the growth of this market in recent years. Therefore, strategies and the consumers’ demand for the capsule market show a promising trend on the coffee and drinks market in Brazil, deserving special attention from both companies and producers.
41
Dunn, Caroline G., Kelsey A. Vercammen, Johannah M. Frelier, Alyssa J. Moran, and Sara N. Bleich. "Nutrition composition of children’s meals in twenty-six large US chain restaurants." Public Health Nutrition 23, no. 12 (May 27, 2020): 2245–52. http://dx.doi.org/10.1017/s1368980019004907.
Full textAbstract:
AbstractObjective:To compare the nutritional quality of children’s combination meals offered at large US chain restaurants characterised by three versions – default (advertised), minimum (lower-energy) and maximum (higher-energy).Design:We identified default children’s meals (n 92) from online restaurant menus, then constructed minimum and maximum versions using realistic additions, substitutions and/or portion size changes for existing menu items. Nutrition data were obtained from the MenuStat database. Bootstrapped linear models assessed nutrition differences between meal versions and the extent to which meal components (main dish, side dish, beverage) drove differences across versions. For each version, we examined the proportion of meals meeting the Guidelines for Responsible Food Marketing to Children.Setting:Twenty-six fast-food and fast-casual restaurants, in 2017.Participants:None.Results:Nutrient values differed significantly across meal versions for energy content (default 2443 kJ (584 kcal), minimum 1674 kJ (400 kcal), maximum 3314 kJ (792 kcal)), total fat (23, 17, 33 g), saturated fat (8, 6, 11 g), Na (1046, 915, 1287 mg) and sugar (35, 14, 51 g). The substitution of lower-energy beverages resulted in the greatest reduction in energy content (default to minimum, −418 kJ (−100 kcal)) and sugar (−20 g); choosing lower-energy side dishes resulted in the greatest reduction in total fat (default to minimum, −4 g), saturated fat (−1·1 g) and Na (−69 mg). Only 3 % of meals met guidelines for all nutrients.Conclusions:Realistic modifications to children’s combination meals using existing menu options can significantly alter a meal’s nutrient composition. Promoting lower-energy items as the default option, especially for beverages and side dishes, has a potential to reduce fat, saturated fat and/or sugar in children’s meals.
42
Murphy, Sarah, Mary L'Abbé, Kacie Dickinson, and Mary Scourboutakos. "Results of Applying the Canadian Proposed Front-Of-Pack Labelling Regulations to Chain Restaurant Menu Items." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 724. http://dx.doi.org/10.1093/cdn/nzaa051_021.
Full textAbstract:
Abstract Objectives Restaurants are subject to far less regulation than packaged foods when it comes to disclosing nutritional information. However, this sector is increasingly prominent in consumer's food purchasing and consumption habits. Health Canada is developing new front-of-package (FOP) warning labels for packaged food and beverage products, which if applied to restaurant foods could help consumers avoid foods high in nutrients of public health concern. The objective of this study was therefore to assess the proportion of menu items that would be required to carry FOP symbols if they were applied to the restaurant sector. Methods Nutrient data for food and beverage menu items (n = 10,950) were collected from the websites of restaurants with ≥20 Canadian outlets in 2016. Each item was assessed according to Health Canada's FOP thresholds for saturated fat, sodium, and sugar to determine eligibility for each warning symbol if the regulations were extended to restaurant foods. Results Of all eligible menu items, 79% would require ≥1 FOP symbol and 48% would require ≥2. In terms of nutrients, ≥47% of all items would require a sodium or saturated fat warning. 79% of all beverages and desserts would require a sugar warning. When distinguishing between types of restaurants, proportions from fast-food and sit-down establishments were similar overall, but varied by category. Conclusions The majority of menu items are high in nutrients of public health concern, thus there is an urgent need for regulations that apply to both packaged and restaurant items to improve their nutritional quality and assist consumers in making healthier choices when eating out. Such warning labels could also stimulate product reformulation and the introduction of healthier choices by the restaurant sector. Funding Sources This research was supported by a CIHR Project Operating Grant. KMD was supported by an Endeavour Research Fellowship and a Foundation for High Blood Pressure Research Early Career Transition Grant.
43
Batada, Ameena, and Audrey E. Thomas. "Soft drinks and premiums with children’s meals marketed on the websites of the top restaurant chains worldwide." Public Health Nutrition 24, no. 11 (April 16, 2021): 3437–41. http://dx.doi.org/10.1017/s1368980021001646.
Full textAbstract:
AbstractObjective:To assess the frequency with which soft drinks and premiums are available with children’s meals marketed on the top restaurant chains’ websites worldwide.Design:Cross-sectional structured observational assessment of secondary information about top international restaurant chain children’s meals.Setting:Websites of top restaurant chains for 193 countries and five regions of the United Nations.Participants:Top restaurant chains (including McDonald’s, Subway, Burger King and KFC) across 193 countries. Children’s meal images and descriptions were reviewed to determine if the meal was marketed with a soft drink as a beverage option and whether the meal offered a premium.Results:Children’s meals were marketed online on restaurant websites by at least one of the four chains in a total of seventy eight of the 193 countries (40·4 %). Overall, 56·3 % of countries with any online children’s meal marketing by the four chains included at least one chain that marketed soft drinks and 92·3 % marketed premiums with the meal.Conclusions:Every region in the world includes marketing of children’s meals on the websites of the top restaurant chains. The high prevalence of premiums marketed online with children’s meals is of concern. Similarly, with over 50 % of countries with online children’s meal marketing having at least one chain that offers soft drinks as part of the meals, additional regulation and education may be warranted.
44
Rakhmawati, Antin, Kusdi Rahardjo, and Andriani Kusumawati. "Faktor Anteseden dan Konsekuensi Green Supply Chain Management." JURNAL SISTEM INFORMASI BISNIS 9, no. 1 (May 3, 2019): 1. http://dx.doi.org/10.21456/vol9iss1pp1-8.
Full textAbstract:
Business activites besides having a fuction to improve the economy, its also have a role to influencing the environment, if the business concept doesn't consider the environment, it will causing decrease of environmental quality. therefore, the purpose of this study is to examine about the application of green supply chain management, that is the concepts with consideration of environmental aspects in all supply chains, and to the explain of factors that become antecedents in influencing the implementation of green supply chain management and its impact on performance. this research explains the relationship between variabels, That are antecedents of green supply chain management, namely strategic orientation and government regulation, and the consequence factors of green supply chain management namely environtmental performance. the object in this study is medium size entreprised of food and beverage sectors in Pasuruan Regency. This study using a cluster sampling method involving 114 respondents and using PLS, for data analysis, with SmartPLS 3.0 software analysis tools. the results of this study indicate that there is a significant positive relationship between strategic orientation and government regulation toward green supply chain management, there is a significant positive relationship between strategic orientation and government regulation towards environmental performance through green supply chain management.
45
Hirche, Martin, Juliane Haensch, and Larry Lockshin. "Comparing the day temperature and holiday effects on retail sales of alcoholic beverages – a time-series analysis." International Journal of Wine Business Research 33, no. 3 (January 18, 2021): 432–55. http://dx.doi.org/10.1108/ijwbr-07-2020-0035.
Full textAbstract:
Purpose Little research on the influence of external factors, such as weather and holiday periods, on retail sales on alcoholic beverages is available. This study aims to investigate how weekly retail sales of different alcoholic beverages vary in association with daily maximum temperatures and annual federal holidays across selected US counties in the years 2013 to 2015. The research provides information, which can contribute to better sales forecasts. Design/methodology/approach Secondary data of weekly retail sales (volume) of alcoholic beverages from 37,346 stores in 651 counties in the USA are analysed. The data cover on average 21% of all existing US counties and 12% of the total US off-trade retail sales of alcoholic beverages in the period studied (Euromonitor, 2017). Additional data of federal holidays and meteorological data are collated for each county in the sample. Seasonal autoregressive integrated moving average models with exogenous regressors (SARIMAX) are applied to develop forecasting models and to investigate possible relationships and effects. Findings The results indicate that off-trade retail sales of beer, liquor, red and white wine are temperature sensitive throughout the year, while contrary to expectations rosé, sparkling and other wines are not. Sales sensitivities to temperature also differ by geography. In the warmest regions, liquor and white wine sales do not respond to temperature changes, as opposed to the coolest regions, where they are responsive. Public holidays, particularly Easter, Thanksgiving, Christmas and New Year holidays, represent a constant influencing factor on short-term sales increases for all investigated alcoholic beverage categories. Originality/value This is the first large-scale study of weather and holiday-related sales variations over time, across geographies and different alcoholic beverage categories. Seasonal and non-seasonal short-term sales variations are important for retailers and manufacturers alike. Accounting for expected changes in demand accommodates efficiencies along the supply chain and has implications for retail management, as well as adjusting marketing efforts in competing categories.
46
Jiang, Yue, Yang Zhao, Mengyuan Dong, and Shuihua Han. "Sustainable Supply Chain Network Design with Carbon Footprint Consideration: A Case Study in China." Mathematical Problems in Engineering 2019 (July 4, 2019): 1–19. http://dx.doi.org/10.1155/2019/3162471.
Full textAbstract:
With the environment concern increasing, corporations are facing new challenges on carbon management in supply chain network. In this paper, environmental consideration is introduced to traditional supply chain management, and the sustainable supply chain (SSC) is designed considering carbon footprint. We develop a mixed integer linear programming (MILP) model to get the optimal decisions on partner selection, technology selection, and transportation mode selection, as well as material procurement, product supply, and recovery mode. For validating the model, a beverage company in China is used. We also analyze the impact of supply chain uncertainties such as carbon emission price and recovery rate of returned products on the decision of SSC design.
47
Pimentel, Thiago Duarte, João Victor De Almeida Silva, and Mariana De Freitas Coelho. "Exploring Management Performance in Activities Characteristics of Tourism." Revista Rosa dos Ventos - Turismo e Hospitalidade 13, no. 1 (January 9, 2021): 129–55. http://dx.doi.org/10.18226/21789061.v13i1p129.
Full textAbstract:
The objective of this paper was to identify the management practices performed by business directly related to tourism activity, within the scope of intra and intersectoral action of the links in the tourism supply chain. The studied sectors were Hospitality, Food & Beverages, Transportation, Travel Agencies and Attractions. Methodologically, the study was quantitative in nature, with a descriptive approach. The data were collected through a structured survey, applied to 85 managers of companies in the tourism sector in the city of Juiz de Fora, Minas Gerais [Brazil]. It was observed that the Food & Beverage sector is the one that most needs innovation to face the lower longevity of the companies. Managers who choose to enter the Attraction, Food & Beverage and Travel Agencies sector will have to manage a greater diversity of products, which increases the complexity of their management. The Attractions sector proved the most structured sector when dealing with demand forecasting and quality management, while the food sector failed in collecting customer feedback and demand forecasting. Transportation travel agencies and transport companies have higher average remuneration than other sectors. Thus, this paper contributes by integrating a, so far, sparse literature and presenting variables that can be followed by managers of tourism businesses and public policies to monitor the performance of the sub-sectors.
48
Golara, Sina, Nasim Mousavi, Mohammad Jafar Tarokh, and Mostafa Hosseinzadeh. "Closed-Loop Supply Chain Network Design with Recovery of Glass Containers." International Journal of Strategic Decision Sciences 3, no. 4 (October 2012): 1–26. http://dx.doi.org/10.4018/jsds.2012100101.
Full textAbstract:
Reverse logistics (RL) and closed-loop supply chains (CLSC) have recently received enormous attention due to growing environmental concerns and legislations coupled with the lucrative business potential. The main purpose of this paper is to develop a closed-loop supply chain network design model capable of recovering glass containers. A multi-period multi-product mixed-integer linear programming model is proposed to maximize profit. The strategic design of the supply chain is dealt simultaneously with the tactical planning of its operation, which covers procurement, production, storage, distribution, take-back, reprocessing, reuse, and recycling. To illustrate the efficiency and practicability of the model, it is applied to a real-world case of beverage supply chain where the glass containers are either re-used or recycled into their original form, as raw materials. Finally, sensitivity analyses, from a financial perspective, have been conducted to reveal the determinants of profitable product recovery and grasp their managerial implications. The analyses showed that return rate and return acquisition cost have determinant impact on the economic viability of product recovery practice.
49
Duguid, Paul. "Developing the Brand: The Case of Alcohol, 1800–1880." Enterprise & Society 4, no. 3 (September 1, 2003): 405–41. http://dx.doi.org/10.1017/s1467222700012660.
Full textAbstract:
Historians generally agree that modern brands arose from the vertically integrated corporations of the late nineteenth and early twentieth centuries and were used as competitive weapons between like firms. Looking at the alcoholic beverage trade and drawing on trade press, court reports, newspaper advertising, business records, and accounts of consumer behavior, I suggest that, on the contrary, supply chains made up of small firms played both an earlier and a significant part in the genesis of modern brands. In these chains, firms used branding not only to fight direct competitors but also to discipline and subordinate other links in the chain over whom they had no direct control and with whom they had to cooperate.
50
Jackson, Garett, Kara Crampton, Hannah Streight, and Jonathan Little. "Impact of Coffee Containing Medium-Chain Triglyceride Oil and Ghee on Markers of Cellular Inflammation in Young Healthy Humans." Current Developments in Nutrition 5, Supplement_2 (June 2021): 1127. http://dx.doi.org/10.1093/cdn/nzab061_011.
Full textAbstract:
Abstract Objectives Low-carbohydrate, high-fat “ketogenic” food supplements have become increasingly popular in recent years with claims of improving body composition and cognition, while reducing hunger. However, acute consumption of high-fat foods has been shown to promote dietary endotoxemia; the release of bacterial lipopolysaccharide from the gut into the blood, which is linked to proinflammatory responses through activating toll like receptor (TLR) 4 on circulating monocytes. Bulletproof Coffee is a popular high-fat beverage consisting of coffee, medium chain triglyceride (MCT) oil, and grass-fed ghee. The purpose of this study is to determine whether consuming this high-fat coffee beverage would impact cellular inflammation assessed by increases in the number of circulating monocytes and monocyte surface TLR4 expression. We hypothesize that consuming one high-fat “Bulletproof Coffee” will elevate concentrations of circulating monocytes and increase TLR4 expression when compared to a black coffee comparator drink. Methods This study is a single-blind (researcher), randomized crossover design wherein participants consume either a freshly prepared coffee (1 pod with 12oz water; ∼1 kcal), or high-fat bulletproof coffee (1 pod with 12 oz water containing 1 tbsp MCT oil and 1 tbsp ghee; 27 g fat; ∼250 kcal) separated by ∼7 days. Participants provided blood samples in the fasted state and at 60- and 180-minutes following beverage consumption. Blood samples were analyzed by flow cytometry. Results Six healthy adults (n = 5 females) aged 25 ± 8 years who consume coffee regularly have completed both conditions. Preliminary statistical analysis using a linear mixed model has shown no significant time x condition interaction (P = 0.184) or main effect of time (P = 0.211) for the concentration of circulating monocytes. Similarly, no interaction (P = 0.675) or main effects of time (P = 0.337) were observed for monocyte surface TLR4 expression. Conclusions Preliminary data suggests that consuming a single high-fat bulletproof coffee does not appear to increase circulating monocyte concentrations or monocyte TLR4 expression. Further research will be required to determine whether acute consumption of a high-fat coffee beverage impacts inflammation in humans. Funding Sources This study is funded by a Natural Sciences and Engineering Research Council (NSERC) of Canada grant.