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Academic literature on the topic 'Beverage industry'

Author: Grafiati

Published: 4 June 2021

Last updated: 29 July 2024

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Journal articles on the topic "Beverage industry"

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Jagan Mohan Rao, L. "Beverage Industry Microfiltration." International Journal of Food Science & Technology 44, no. 11 (November 2009): 2334. http://dx.doi.org/10.1111/j.1365-2621.2009.02000.x.

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Subekti, Rini, Elisabeth Ria Viana Praningtyas, and Putu Ayu Anggya Anggraini. "Increasing Satisfaction and Repurchase Intention on Contemporary Food and Beverages Through E-commerce." Terbuka Journal of Economics and Business 4, no. 1 (April 5, 2023): 11–20. http://dx.doi.org/10.33830/tjeb.v4i1.4880.

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This study aims to analyze consumption behavior using 2 categories of consumer behavior, namely utilitarian shopping value and hedonic shopping value. Utilitarian shopping value and hedonic shopping value to increase satisfaction and repurchase intention in the contemporary food and beverage business through e-commerce. Nowadays, food and drink are not only basic needs but also a part of a lifestyle. The food industry is currently growing rapidly. According to data from the Ministry of Industry, the food and beverage industry is one of the important sectors that supports the performance of the non-oil and gas processing industry. In addition, the food and beverage industry is one of the sectors that receive development priorities according to the Making Indonesia 4.0 roadmap. Food and beverage products in great demand are various processed drinks made from coffee or tea, korean snacks, and others. These food and beverage products are also easy to obtain by purchasing online. Therefore, this condition becomes something interesting to observe, especially on consumer behavior. This research is quantitative analsys. This research using SEM PLS. The result of this study shows that hedonic shopping value, utilitarian shopping value, and satisfaction influences repurchase intention on an online contemporary foods and beverages. The biggest influence on the repurchase intention of contemporary food and beverages is hedonic shopping value. This study develops previous research, but in this study, it covers many food and beverage products. Respondents in this study were also from all over Indonesia.

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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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Lagaida, Bugi Biruloma, and Tanti Novianti. "Kebijakan Perdagangan Impor Bahan Baku Industri Makanan dan Minuman." JURNAL MANAJEMEN AGRIBISNIS (Journal Of Agribusiness Management) 10, no. 2 (October 23, 2022): 809. http://dx.doi.org/10.24843/jma.2022.v10.i02.p08.

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Food and Beverage processing industry is the greatest contributor to the Gross Domestic Product (GDP) of Indonesia. Additionally, the demand of food and beverages product is rising along with population; about 8.4% rise in 2011 to 2019. The food and beverage processing industry is the most priority in the national industry development. Main constrain for food and beverage processing industry growth is raw material availability. This industry need raw material with certain specification and volume. Raw material from domestic did not qualify such as quality and quantity. From this, raw material for food processing industry is fulfilled by import raw material. This thesis aims to investigate which raw materials that most fulfilled by import and what trade policy happen in import materials.

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Zhao, Zanwen. "Research on the Development Trend of Sugar Free Drinks." BCP Business & Management 47 (July 10, 2023): 118–22. http://dx.doi.org/10.54691/bcpbm.v47i.5181.

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Sugar-free beverages have become increasingly popular among consumers in recent years, with increasingly diverse product types, driving sustained scale growth in the industry. Against the backdrop of continuously improving health awareness, China's sugar-free beverage industry has broad prospects for development. Sugar-free beverages are considered to be a healthier beverage and have been loved by more and more consumers in recent years. Sugar free beverages are mainly divided into tea drinks, sugar free carbonated beverages, and other sugar free beverages, which can meet the needs of different consumers for tastes and dietary habits. This article has conducted a study on the characteristics, market, and enterprises of sugar free beverages. The issue of obesity is troubling many people, and the market value of the industry has reached nearly 2 billion yuan. Also, some suggestions were proposed for the development of the future.

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Liu, Zeqi, Shanshan Li, and Jiaqi Peng. "Exploring the Relationship between Sugar and Sugar Substitutes—Analysis of Income Level and Beverage Consumption Market Pattern Based on the Perspective of Healthy China." Nutrients 14, no. 21 (October 25, 2022): 4474. http://dx.doi.org/10.3390/nu14214474.

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This paper estimates the impact of income level on household beverage consumption, analyzes the consumption trends of sugar-sweetened beverages and sugar-free beverages in households, explores the future changes in the beverage consumption market pattern, and predicts the possible impact of the sugar industry on the development of sugar substitutes based on the beverage consumption data of Kantar Consumer Index in China from 2015 to 2017. The research results show that, firstly, there is an “inverted U-shaped” relationship between income level and household consumption of sugar-sweetened beverages, which indicates that as income rises, household consumption of sugar-sweetened beverages tends to increase and then decrease. Secondly, income level has a positive effect on the household consumption of sugar-free beverages. Finally, in the future stage, with the further growth of income and the promotion of a healthy China, a large amount of sugar substitutes will be added to beverages instead of the original sugar, and the relationship between sugar and sugar substitute consumption will change from complementary to substitution. The findings of this paper have implications for encouraging food and beverage suppliers to produce “healthy”, “nutritious” and “innovative” low-sugar products to meet the health needs of residents and ensure the healthy and orderly development of the sugar industry.

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Udayana, I. Gusti Bagus, Ni Made Defy Janurianti, AA Mayun Wirajaya, Made Yuliartini, Luh Kartini, Ida Bagus Komang Mahardika, A.A. Made Semariyani, et al. "Zalacca Based Food Industry Development in Karang Asem District Bali Province." SEAS (Sustainable Environment Agricultural Science) 4, no. 1 (April 26, 2020): 38–45. http://dx.doi.org/10.22225/seas.4.1.1681.38-45.

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The food industry is one of the industries that is growing very rapidly throughout the world, including in Indonesia. Various types of food and beverages with an attractive appearance continue to be produced to increase the aesthetic value and attractiveness of consumers. Food and beverage production processes include the selection of raw materials, food and beverage processing, food and beverage quality testing, packaging to the food and beverage distribution process. Every process that takes place must be controlled so that the final product produced is safe and suitable for consumption by consumers. Zalacca production in Karangasem Regency is very good to be developed into the useful food industry. The development of the zalacca-based food industry can increase added value for the people and zalacca commodities. The results of the study using the Process Hierarchy Analysis methodology show that Chips, Syrups, and Extracts occupy high yields to be developed.

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Rahman Barus, Wan Habibi, Iphov Kumala Sriwana, and Yudha Prambudia. "Designing a sustainability monitoring system for the food and beverage industry in Indonesia using multidimensional scaling (MDS)." Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering 7, no. 2 (June 30, 2024): 127–40. http://dx.doi.org/10.21776/ub.afssaae.2024.007.02.2.

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The decline in the performance of the food and beverage sector by -3% for the food sector and -26.39% for the beverage sector in the second quarter of 2020 due to the outbreak of Covid-19 necessitated an analysis of the sustainability of the food and beverage industry. This research aimed to analyze the sustainability of the industry. A monitoring system for the sustainability of the food and beverage industry was an essential tool to ensure that the sector operated sustainably and contributed positively to the environment and society. Multidimensional Scaling (MDS) could be used to analyze and visualize the sustainability performance of the food and beverage industry based on various relevant dimensions or factors. The simulation results of Rapid Assessment of Food and Beverages (RAP-FB) indicated an overall high level of sustainability at 64.89%. In summary, the research showed that the food and beverage (F&B) industry's sustainability could be assessed through various dimensions and factors (such as Gross Domestic Product (GDP), energy efficiency, and workplace safety) contributed significantly to its overall sustainability. The monitoring system based on MDS could provide valuable insights to enhance the industry's performance and ensure its continued positive impact on the environment and society.

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Thompson, George E. "The Nonalcoholic Beverage Industry." AIMR Conference Proceedings 1996, no. 1 (January 1996): 76–81. http://dx.doi.org/10.2469/cp.v1996.n1.10.

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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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Dissertations / Theses on the topic "Beverage industry"

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Poon, Yuk-lam Francis. "A case study of tonic food drink marketing strategy /." Hong Kong : University of Hong Kong, 1995. http://sunzi.lib.hku.hk/hkuto/record.jsp?B14038626.

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Reyes, Torres Maria Del C. "Water Management Efficiency in the Food and Beverage Industry." ScholarWorks, 2016. https://scholarworks.waldenu.edu/dissertations/2298.

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Water is critical for food production, food security, and health. Water quality management influences freshwater sustainability, land, and energy administration. Global agriculture accounts for more than 70% of all water consumption; the fertilizer, manure, and pesticide overspills are chief sources of water pollution worldwide. On a global scale, food-related waste directly impacts local food production and water resource management. The purpose of this multiple-case study on the food and beverage (FB) industry in the State of Georgia was to identify successful strategies for improving water management efficiency. The concepts of systems thinking, adaptive resource management, and integrated water resource management provided the conceptual framework for the study. Data were collected via personal interviews with 2 global supply chain leaders in the FB industry and 1 water expert in the public water utility system in Georgia. The findings showed 10 themes: sustainability; mission-driven culture; ethical responsibility; water quality and governance; food safety and sanitation; water conservation and climatic trends; waste management; nutrition and the freeze drying method; knowledge sharing and collaboration; and water detention and retention systems. The study results are intended to contribute to social change by providing information to global supply chain leaders, policy makers, entrepreneurs, and sustainability leaders to implement sustainability beyond the environmental value; these findings will also help achieve a positive posture on resource overconsumption and waste management for efficient and complex decision making within a worldwide spectrum.

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Barzotti, Gloria. "Developing Industry Marketing Plan – the case of Food and Beverage Industry in Datalogic." Master's thesis, Alma Mater Studiorum - Università di Bologna, 2019.

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The objective of this work is to explain the process for developing an Industry Marketing Plan in a B2B company and to describe the analysis and the activities, personally made, to support the Industry Marketing Manager in all project stages of a Marketing Plan.

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Mavrogiannis, Miltiadis. "Export marketing performance in the Greek food and beverage industry." Thesis, University of Newcastle Upon Tyne, 2003. http://hdl.handle.net/10443/1667.

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Greek export competitiveness has decreased continuously during the last decade and the external trade deficit grew to more than €20 billion in 2000. A major factor contributing to this trend is the lack of appropriate export marketing strategies. This thesis examines export marketing strategies of firms in the Greek food and beverage industry which are some of the most dynamic in Greece and contributed 20% to both total output and to total export earnings in 2000. Moreover, this sector is of wider interest because Greece is a member of the European Union and is at a similar stage of development as some other members such as Portugal and Ireland, which have similar structural characteristics and exporting contingencies. The aim of the thesis is to identify the nature of interdependencies at the firm level between internal and external environment, export marketing strategy, and export performance in the Greek food and beverage industry. In addition, the thesis aims to identify marketing practices that firms in this sector could use to improve export performance and competitiveness. It also seeks to provide insights for government policy makers to improve the competitive position of Greek exporters in general. The research employs a novel approach by integrating the research techniques of qualitative in-depth interviews, and quantitative multivariate analysis of exploratory factor analysis and structural equation modelling. The advantage of this integrated approach is that the qualitative analysis ensures data quality while the quantitative analysis provides results that can be tested statistically. Using exploratory factor analysis we examme five constructs - export stimulus, export problems, competitive advantages, information sources, and entrepreneurial orientation - that influence decisions concerning export marketing strategy and the ultimate export performance. These constructs and other, including firm size, export experience, and management characteristics, are then integrated into a structural equation model to reveal the type, direction and magnitude of their interdependencies. Results show that the model has good fit with the marketing strategy related variables, especially the export marketing mix and entrepreneurial orientation, the internal environment, especially management competencies and competitive advantage, and the external environment, especially export market attractiveness and trade barriers, affecting export marketing performance. An optimal export marketing strategy is then developed which can be compared with each firm's current strategy and firm-specific recommendations follow. A key conclusion is that export marketing assistance provided by the Greek government is ineffective for reasons such as inadequate provision of information and poor generic national export promotion.

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BOBADILLA, C. A. FUENMAYOR. "NANOFIBERS: TAILOR-MADE APPLICATIONS FOR THE FOOD AND BEVERAGE INDUSTRY." Doctoral thesis, Università degli Studi di Milano, 2014. http://hdl.handle.net/2434/239305.

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Attualmente, l’industria alimentare, per meglio rispondere alle attese dei consumatori, diversifica l’offerta con nuovi prodotti alimentari, risultato della continua ricerca e dell’innovazione tecnologica. L’applicazione di nuovi processi di produzione e l’impiego di materiali innovativi, hanno aumentato la varietà di alimenti disponibili e apportato dei miglioramenti rivelandosi molto promettenti per la futura produzione alimentare. In particolare, le nanotecnologie forniscono materiali quali nanoparticelle, nanoemulsioni, membrane porose, ecc., capaci di migliorare alcune delle principali operazioni unitarie quali la filtrazione, il packaging, i sistemi di controllo analitico nonché alcune delle caratteristiche dei prodotti quali la stabilità, il sapore, l’aroma, ecc. Tra le diverse forme di nanostrutture, particolare attenzione hanno ricevuto i materiali nanofibrosi, sviluppati mediante la tecnica di elettrofilatura (electrospinning). Questa tecnica, consente di produrre a partire da polimeri biologici e sintetici membrane nanostrutturate caratterizzate da un elevato rapporto superficie/massa, una elevata porosità e resistenza meccanica. I materiali nanofibrosi possono combinare i vantaggi dei nanomateriali particolati come le nanoparticelle, con quelli dei laminati polimerici come film o membrane. In questa tesi si sono studiate le potenzialità delle nanofibre in tre campi di applicazioni alimentari: (i) sensori destinati al controllo di qualità degli alimenti, (ii) sistemi di incapsulamento/rilascio per la formulazione di ingredienti attivi o materiali di packaging e (iii) membrane di separazione per il filtraggio di bevande. La strategia metodologica seguita ha utilizzato un approccio ready-to-use e non proof-of-concept, con campioni, materiali e condizioni operative, il più possibile reali. Di conseguenza la tesi è stata strutturata in tre capitoli, corrispondenti ai campi di applicazioni sopra elencati. In particolare il capitolo 1, descrive l’applicazione delle membrane nanofibrose poliammidiche per aumentare la selettività e specificità di sensori elettrochimici usati per l’analisi di matrici alimentari anche complesse. Il capitolo 2, esplora l’utilizzo delle nanofibre per incapsulare e rilasciare in modo controllato specie chimiche bioattive (quali composti fenolici antiossidanti e composti volatili antimicrobici). Infine, il capitolo 3 studia l’impiego delle membrane nanostrutturate per filtrare bevande (quali succo di mela) e per rimuovere selettivamente i suoi polifenoli amari. Ognuna delle applicazioni specifiche rappresenta un contributo scientifico distinto ed è un singolo risultato della tesi.
The increasing demand for food that are more nutritious, safe, affordable, pleasant and healthy is the driving force of product and process innovation in the food and beverage industry. Nanotechnology offers a way to meet such demands through the design of materials that are able to improve the performance in some of the most relevant operations of this industry (such as filtration, preservation and quality control), as well as some important characteristics of the products (such as stability, flavour, nutritional quality, etc.). Among the nanomaterials developed for practical purposes, electrospun nanofibrous materials, produced from synthetic and bio- polymers have received great attention by virtue of their fabrication simplicity through the electrospinning technique and their special nano-related features that include large surface-to-mass ratio, very high porosity, enhanced mechanical resistance and improved responsive capacity to changes in the surrounding atmosphere compared to conventional configurations of the same polymer or polymer blend. Nanofibrous materials can combine the advantages of particulate nanomaterials like nanoparticles with the advantages of polymeric laminate materials like films or membranes. In this thesis, we will demonstrate the potentialities of nanofibers in three spheres of food-related applications: (i) sensors aimed at food quality control, (ii) as encapsulation/release systems for active ingredients or packaging materials and (iii) as separation membranes for beverage filtration. The methodological strategy that will be followed, intends to be as close as possible to the ready-to-use approach, rather than to the proof-of-concept study, by using more realistic samples, materials and testing conditions. The thesis is thus structured in three chapters, each one devoted to the above mentioned technological sphere. In particular, chapter 1 will investigate the application of polyamidic nanofibrous membranes for increasing selectivity and specificity in electrochemical sensing of complex foodstuffs. Chapter 2 will explore the use of nanofibers for encapsulation and controlled release of bioactive chemical species (such as antioxidant phenolic compounds and antimicrobial volatiles). Finally, chapter 3 will descrive the use of nanostructured membranes for the filtration of beverages (in particular of apple juice) and for selectively removing bitter polyphenols. Every tailor-made application developed represents a separate scientific contribution and is an individual deliverable of the thesis.

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Potgieter, Bianca. "Die rol en belang van suikerbelasting in Suid-Afrika." Diss., University of Pretoria, 2017. http://hdl.handle.net/2263/65711.

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The former finance minister stated in his budget speech in 2016 that sugar tax would come into force in South Africa from 1 April 2017. The treasury's reason for implementing sugar taxation is to reduce the health problems caused by sugar. It is nothing new to use fiscal measures to recover both taxes and to prevent health problems but it was not yet possible to reach a definite conclusion about the impact of sugar tax on the consumption of sugary drinks and the prevalence of obesity. The reason for this is that there is evidence that the implementation of food tax in different countries has shown different results in terms of public health issues and tax benefits. In South Africa, the implementation of sugar tax can either reduce the prevalence of obesity and thereby have a positive effect on the economy or its implementation may adversely affect the economy. If treasury does not implement sugar tax the economy can also be adversely affected by the prevalence of obesity. This dissertation deals with the effects of non-communicable diseases and sugar tax on the South African economy. The focus is on how sugar tax is being implemented internationally and how South Africa intends to implement sugar tax.
Die voormalige minister van finansies het in sy begrotingstoespraak in 2016 vermeld dat suikerbelasting vanaf 1 April 2017 in Suid-Afrika in werking gaan tree. Die tesourie se rede vir die implementering van suikerbelasting is om, in samewerking met die Departement van Gesondheid, die gesondheidsprobleme wat deur suiker veroorsaak word te verminder. Dit is niks nuuts om fiskale maatstawwe te gebruik om beide belasting in te vorder en gesondheidsprobleme te voorkom nie, maar dit was nog nie moontlik om tot ’n definitiewe gevolgtrekking te kom oor die impak van suikerbelasting op die verbruik van suikerversoete drankies en die voorkoms van vetsug nie. Die rede hiervoor is dat daar bewyse is dat die implementering van voedselbelasting in verskillende lande verskillende resultate getoon het in terme van openbare gesondheidskwessies en belastingvoordele. In Suid-Afrika kan die implementering van suikerbelasting óf die voorkoms van vetsug verminder en sodoende die ekonomie bevoordeel óf die implementering daarvan kan die ekonomie negatief beïnvloed. Indien die tesourie nie suikerbelasting implementeer nie kan die ekonomie as gevolg van die voorkoms van vetsug negatief beïnvloed word. Die kern van hierdie skripsie handel oor die gevolge van nieoordraagbare siektes en suikerbelasting op die Suid-Afrikaanse ekonomie. Daar word spesifiek gefokus op hoe suikerbelasting internasionaal geïmplementeer word en hoe Suid-Afrika beoog om suikerbelasting te implementeer.
Mini Dissertation (LLM)--University of Pretoria, 2017.
Mercantile Law
LLM
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Drobnytskyi, A. D. "Management Systems Pecularities Within Food and Beverage Industry in the U.S." Thesis, Sumy State University, 2016. http://essuir.sumdu.edu.ua/handle/123456789/50127.

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Restaurant business in a lot of countries is important and ponderable kind of activity in small and large businesses. A share of restaurant business by the end of 2016 is estimated to be about 4% of U.S. GDP, in the same time the restaurant sales will be expected to grow up to $790 billion. Recently, sales within the industry are growing that causes an interest for researching different approaches to this kind of activity.

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Frangipani, Alessia <1997&gt. "Brand, Heritage and Social Media. The Case of Alcoholic Beverage Industry." Master's Degree Thesis, Università Ca' Foscari Venezia, 2022. http://hdl.handle.net/10579/21342.

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La tesi si fonda sull'analisi della recente letteratura storico di impresa relativa alla storia del brand e ricostruisce l’origine e l'evoluzione del concetto di “brand” dall'antichità a oggi, soffermandosi in particolare sulla seconda metà del '900, quando dopo la nascita della grande impresa moderna, il brand è diventato una risorsa strategica fondamentale. La prima parte della tesi ripercorre le tappe della trasformazione del marchio medievale in trademark e in seguito in brand, un’entità astratta che assume personalità e tratti quasi umani, la progressiva crescita dell'importanza di questo "intangible asset" per le imprese fino ai tempi più recenti. Ad oggi, la gestione del brand costituisce una parte fondamentale nel processo di acquisizione di segmenti di mercato e di potenziali clienti e la chiave della competitività aziendale. La seconda parte della tesi approfondisce il caso dell'industria delle bevande alcoliche tracciando il percorso della creazione dei grandi nomi del settore e descrivendo le diverse sfide che hanno dovuto affrontare nel tempo fino a diventare i brand leader del mercato. L’ultima parte del lavoro si concentra su i brand di un tipo di bevanda alcolica specifica, il vino Porto. Facendo riferimento alla letteratura esistente, questa sezione ricostruisce la storia del vino Porto nelle sue particolarità, identificando le difficoltà che i produttori hanno dovuto superare per rimanere brand competitivi negli anni e mostrando come l’eredità del passato sia fondamentale ancora oggi per la loro sopravvivenza.

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Potter, Rebecca Margaret. "Development and Evaluation of Wild Blueberry Soy Beverages." Fogler Library, University of Maine, 2004. http://www.library.umaine.edu/theses/pdf/PotterRM2004.pdf.

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Wilson, Ryan Leslie. "Control measures in South Africa surrounding the tobacco and alcoholic beverage industry." Thesis, Stellenbosch : Stellenbosch University, 2008. http://hdl.handle.net/10019.1/22017.

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Thesis (MComm)--Stellenbosch University, 2008.
ENGLISH ABSTRACT: The tobacco industry of South Africa has fallen under strict legislation and control measures from the South African government since the passing of the initial Tobacco Products Control Act, 1993. Further amendments have been made to the initial act, namely Tobacco Products Control Amendment Act, 1999 and the proposed Tobacco Products Control Amendment Bill, 2004. This assignment emerges against the backdrop of the alcoholic beverage industry coming under similar scrutiny to that of the tobacco industry from government legislation and control measures The main objective of this assignment was to discover the similarities, if any, between the tobacco industry and the alcoholic beverage industry of South Africa, specifically with regard to their advertising practices before legislation. The purpose of this assignment is to discover whether or not the alcoholic beverage industry can learn from the example of the tobacco industry in order to maintain its self-regulation, rather than to fall under the control of State regulation and legislation. The literature and empirical study sought to achieve the following four objectives: 1.) To gain a thorough understanding of the tobacco legislation on a global scale; 2.) To analyse the control measures and legislation of tobacco in a South African context; 3.) To identify any similarities between the tobacco industry and alcoholic beverage industry of South Africa and 4.) To identify means in which the alcoholic beverage industry can work with the State in order to maintain the self-regulation of its industry. Findings indicate that similarities arise when comparing tobacco and alcohol, as both of them have addictive qualities, are often used from a very young age and both have laws prohibiting sale to minors. The success gained in South Africa with regard to anti-tobacco initiatives and government legislation since the introduction of the first Tobacco Act in 1993, has led to certain members of society feeling that similar, if not the same, strict strategies and / or legislative measures should be used to address the public health problems relating to alcohol.
AFRIKAANSE OPSOMMING: Die Suid-Afrikaanse tabaknywerheid val onder streng wetgewing en beheermaatreëls deur die Suid-Afrikaanse regering sedert die aanvanklike Wet op die Beheer van Tabakprodukte, 1993 aanvaar is. Verdere wysigings op die aanvanklike wet is aanvaar, naamlik die Wysigingswet op die Beheer van Tabakprodukte, 1999 en die voorgestelde Wysigingswetsontwerp op die Beheer van Tabakprodukte, 2004. Hierdie werk spruit voort teen die agtergrond van die alkoholdranknywerheid wat onder 'n soortgelyke soeklig geplaas is as die tabaknywerheid by wyse van regeringswetgewing en beheermaatreëls. Die hoofoogmerk van hierdie werk was om die ooreenkomste, indien enige, vas te stel tussen die tabaknywerheid en die alkoholdranknywerheid van Suid-Afrika, spesifiek met betrekking tot hul adverteringspraktyke vóór wetgewing. Die doel van hierdie werk was om vas te stel of die alkoholdranknywerheid uit die voorbeeld van die tabaknywerheid kan leer aldan nie, met die oog op die voortsetting van sy selfbeheer, eerder as om onder die beheer van Staatsregulering en wetgewing te val. Die bronmateriaal en empiriese studie was daarop toegespits om die volgende vier doelwitte te bereik: 1.) Om 'n behoorlike begrip te verkry van tabakwetgewing op 'n globale skaal; 2.) Om die beheermaatreëls en wetgewing oor tabak in 'n Suid-Afrikaanse konteks te analiseer; 3.) Om enige ooreenkomste tussen die tabak- en die alkoholdranknywerheid in Suid-Afrika te identifiseer en 4.) Om wyses te identifiseer waardeur die alkoholdranknywerheid met die Staat kan saamwerk om die selfbeheer van die nywerheid te behou. Bevindinge dui aan dat ooreenkomste wel ontstaan wanneer tabak en alkohol met mekaar vergelyk word, veral omdat albei verslawende eienskappe bevat, dikwels deur persone vanaf 'n baie jong ouderdom gebruik word en dat wetgewing albei verbied om aan minderjariges verkoop te word. Die sukses wat in Suid-Afrika rakende anti-tabakinisiatiewe en wetgewing behaal is sedert die inwerkingstelling van die eerste Wet op die Beheer van Tabak in 1993 het daartoe gelei dat sekere lede van die gemeenskap van mening is dat soortgelyke, indien nie dieselfde nie, streng strategieë en/of wetgewende maatreëls aangewend behoort te word om die openbare gesondheidsprobleme rakende alkohol aan te spreek.

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Books on the topic "Beverage industry"

1

American Chemical Society. Education Division., ed. The carbonated beverage industry. New York: W.H. Freeman, 2000.

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Kroll, Dorothy. The evolving alcoholic beverage industry. Norwalk, CT: Business Communications Co., 1996.

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Kroll, Dorothy. The evolving nonalcoholic beverage industry. Norwalk, CT: Business Communications Co., 1996.

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Bailin, Paul, and Laurel Brooks. Beverage containers. Cleveland: Freedonia Group, 1999.

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L, Hayes Teresa, Marley Wendy F, and Freedonia Group, eds. Food & beverage additives. Cleveland, Ohio: Freedonia Group, 1998.

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Weisenbach, Young Luci, and Freedonia Group, eds. Food & beverage additives. Cleveland, Ohio: Freedonia Group, 1996.

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Hayes, Teresa L., Wendy F. Marley, and Rebecca L. Friedman. Food & beverage additives. Cleveland: Freedonia Group, 2000.

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(Firm), Stats MR, ed. The drink pocket book. Henley-on-Thames: NTC Publications in association with Stats MR, 1996.

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Canada, Statistics. Beverage and tobacco products industries. Ottawa: Statistics Canada, 1985.

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Aimee, Rhum, and Business Communications Co, eds. Beverage industry: Markets, players, packaging trends. Norwalk, Conn., U.S.A: Business Communications Co., 1987.

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Book chapters on the topic "Beverage industry"

1

Nolan, Peter, Jin Zhang, and Chunhang Liu. "The Beverage Industry." In The Global Business Revolution and the Cascade Effect, 67–114. London: Palgrave Macmillan UK, 2007. http://dx.doi.org/10.1057/9780230597440_5.

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Legrand, Willy, Joseph S. Chen, and Gabriel C. M. Laeis. "Food and Beverage Management." In Sustainability in the Hospitality Industry, 427–96. 4th ed. London: Routledge, 2022. http://dx.doi.org/10.4324/9781003081128-10.

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Ionescu-Somers, Aileen. "The Food and Beverage Industry." In The Business of Sustainability, 178–98. London: Palgrave Macmillan UK, 2004. http://dx.doi.org/10.1057/9780230524477_9.

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Nain, Neegam, Katoch Gunjan Kumari, Hridya Haridasan, and Shiwani Guleria Sharma. "Microbes in Food and Beverage Industry." In Microbial Diversity, Interventions and Scope, 249–58. Singapore: Springer Singapore, 2020. http://dx.doi.org/10.1007/978-981-15-4099-8_15.

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de Oliveira, Rachel Ouvinha, Marcello Coppola, and Ovidiu Vermesan. "AI in Food and Beverage Industry." In Artificial Intelligence for Digitising Industry – Applications, 251–59. New York: River Publishers, 2022. http://dx.doi.org/10.1201/9781003337232-22.

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Nair, Ajay, Archana S. Rao, Sameeksha K. Ghat, A. Lidia, S. M. Veena, A. S. Vidya, and Sunil S. More. "Microbial Pigments: Applications in Beverage Industry." In Microbial Pigments, 84–91. Boca Raton: CRC Press, 2024. http://dx.doi.org/10.1201/9781003353980-5.

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Lanzarini, G., and P. G. Pifferi. "Enzymes in the Fruit Juice Industry." In Biotechnology Applications in Beverage Production, 189–222. Dordrecht: Springer Netherlands, 1989. http://dx.doi.org/10.1007/978-94-009-1113-0_13.

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Chastain, Cheri, J. C. Vis, B. Gail Smith, and Jeff Chahley. "Sustainability in Food and Beverage Manufacturing Companies." In Sustainability in the Food Industry, 185–211. Ames, Iowa, USA: A John Wiley & Sons, Ltd., 2012. http://dx.doi.org/10.1002/9781118467589.ch8.

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Stanca, Ștefan Ciprian. "Water Μanagement in Food and Beverage Industry." In Handbook of Water and Used Water Purification, 1–13. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-319-66382-1_156-1.

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Deepak, Deepshika, Wen Yi Chia, Kit Wayne Chew, and Pau Loke Show. "Food and Beverage Bio-manufacturing – Industry 5.0." In The Prospect of Industry 5.0 in Biomanufacturing, 161–79. First edition. | Boca Raton, FL : CRC Press, [2021]: CRC Press, 2021. http://dx.doi.org/10.1201/9781003080671-8-8.

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Conference papers on the topic "Beverage industry"

1

Lazareva, I. V., L. N. Kharlamova, and L. N. Krikunova. "SUCCINIC ACID USE DIRECTIONS IN FERMENTATION INDUSTRY." In Current issues in the beverage industry. Author-online, 2019. http://dx.doi.org/10.21323/978-5-6043128-4-1-2019-3-143-146.

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Atasunt, V. D., and L. N. Kharlamova. "TECHNOLOGICAL EQUIPMENTAT DISINFECTION AT DRINKS INDUSTRY ENTERPRISES." In Current issues in the beverage industry. Author-online, 2019. http://dx.doi.org/10.21323/978-5-6043128-4-1-2019-3-27-30.

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Zhuneva, L. S., M. V. Semchenko, M. E. Beletskaya, and A. K. Pavlov. "RECIPE DEVELOPMENT OF HONEY FERMENTED DRINK "MEDOVUKHA KEMEROVSKAYA" (KEMEROVO MEAD)." In Current issues in the beverage industry. Author-online, 2019. http://dx.doi.org/10.21323/978-5-6043128-4-1-2019-3-104-106.

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Zakharov, M. A. "ABOUT POSSIBILITY OF USING ETHYL ALCOHOL AS AN INTERNAL STANDARD IN ALCOHOL PRODUCTION ANALYSIS BY GC-MS METH-OD." In Current issues in the beverage industry. Author-online, 2019. http://dx.doi.org/10.21323/978-5-6043128-4-1-2019-3-107-110.

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Ivankin, A. N., A. K. Ageev, M. I. Baburina, N. L. Vostrikova, and A. V. Kulikovskiy. "FORMATION METHODOLOGY OF LIQUID FEEDING SYSTEMS BASED ON ANIMAL ORIGIN RAW MATERIALS." In Current issues in the beverage industry. Author-online, 2019. http://dx.doi.org/10.21323/978-5-6043128-4-1-2019-3-111-116.

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Ignatova, D. F., and A. A. Shishkanova. "FOREIGN TOURISTS SERVICE. DISHES AND DRINKS FEATURES OF FRENCH AND SPANISH CUISINES." In Current issues in the beverage industry. Author-online, 2019. http://dx.doi.org/10.21323/978-5-6043128-4-1-2019-3-117-119.

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Illarionova, E. E., I. Y. Mikhailova, and V. K. Semipyatny. "MILK DRINKS: NEW IDENTIFICATION HORIZONS." In Current issues in the beverage industry. Author-online, 2019. http://dx.doi.org/10.21323/978-5-6043128-4-1-2019-3-120-122.

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Kadyrova, V. I. "ENERGY DRINKS, HARM AND FAVOUR." In Current issues in the beverage industry. Author-online, 2019. http://dx.doi.org/10.21323/978-5-6043128-4-1-2019-3-123-125.

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Kovaleva, I. L., and O. A. Soboleva. "AGRICULTURAL RAW MATERIALS - A VALUABLE SOURCE OF NATU-RAL NUTRIENTS WHEN CREATING DRINKS IN HEALTHY EATING DI-ET." In Current issues in the beverage industry. Author-online, 2019. http://dx.doi.org/10.21323/978-5-6043128-4-1-2019-3-126-129.

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Ageykina, I. I., A. E. Ryabova, D. V. Andrievskaya, and E. G. Lazareva. "INTELLECTUAL PLATFORM ANALYSIS OF EMULSION LIQUERS TECHNOLOGIES." In Current issues in the beverage industry. Author-online, 2019. http://dx.doi.org/10.21323/978-5-6043128-4-1-2019-3-13-18.

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Reports on the topic "Beverage industry"

1

Wiecha, Jean L., and Mary K. Muth. Agreements Between Public Health Organizations and Food and Beverage Companies: Approaches to Improving Evaluation. RTI Press, January 2021. http://dx.doi.org/10.3768/rtipress.2021.op.0067.2101.

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Efforts in the United States and abroad to address the chronic disease epidemic have led to the emergence of voluntary industry agreements as a substitute for regulatory approaches to improve the healthfulness of foods and beverages. Because of the lack of access to data and limited budgets, evaluations of these agreements have often been limited to process evaluation with less focus on outcomes and impact. Increasing scientific scope and rigor in evaluating voluntary food and beverage industry agreements would improve potential public health benefits and understanding of the effects of these agreements. We describe how evaluators can provide formative, process, and outcome assessment and discuss challenges and opportunities for impact assessment. We explain how logic models, industry profiles, quasi-experimental designs, mixed-methods approaches, and third-party data can improve the effectiveness of agreement design and evaluation. These methods could result in more comprehensive and rigorous evaluation of voluntary industry agreements, thus providing data to bolster the public health impacts of future agreements. However, improved access to data and larger evaluation budgets will be needed to support improvements in evaluation.

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Shi, Ruijie. Flexible Distributed Energy & Water from Waste for Food and Beverage Industry. Office of Scientific and Technical Information (OSTI), December 2013. http://dx.doi.org/10.2172/1134747.

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Smith, Lyndsay. A Temperate and Wholesome Beverage: The Defense of the American Beer Industry, 1880-1920. Portland State University Library, January 2000. http://dx.doi.org/10.15760/etd.6381.

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Jagannathan, Shanti, and Dorothy Geronimo. Reaping the Benefits of Industry 4.0 through Skills Development in Indonesia. Asian Development Bank, January 2021. http://dx.doi.org/10.22617/spr200327.

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This report explores the implications of the Fourth Industrial Revolution (4IR) on the future of the job market in Indonesia. It assesses how jobs, tasks, and skills are being transformed in food and beverage as well as in automotive manufacturing. These two industries have high relevance to 4IR technologies and both are important to Indonesia’s national employment, economic growth, and international competitiveness. They are also likely to benefit considerably from the transformational effect of 4IR, if there is adequate investment in jobs, skills, and training. The report is part of series developed from an Asian Development Bank study on trends in skills demand in Cambodia, Indonesia, the Philippines, and Viet Nam.

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Cardellina II, John. Pomegranate Products Laboratory Guidance Document. ABC-AHP-NCNPR Botanical Adulterants Prevention Program, April 2018. http://dx.doi.org/10.59520/bapp.lgd/qxpz2849.

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Pomegranate has rapidly become one of the most popular ‘healthy’ fruits, with an array of extracts appearing in the botanical dietary supplement markets and a plethora of juice products in the beverage industry. There is considerable evidence that both product categories have been subjected to adulteration with various undeclared, lower-cost exogenous ingredients. Therefore, this Laboratory Guidance Document presents a review of the analytical technologies used to determine whether pomegranate juice or extract products are adulterated and to identify the adulterants involved.

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Cardellina II, John, and STEFAN GAFNER. Cranberry Products Laboratory Guidance Document. ABC-AHP-NCNPR Botanical Adulterants Prevention Program, November 2018. http://dx.doi.org/10.59520/bapp.lgd/kyrl6352.

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Cranberry remains one of the most popular of the ‘healthy’ fruits, with an array of extract products appearing in the botanical dietary supplement markets and a large number of juice products in the beverage industry. There is considerable evidence that both, but especially the extract-based product categories have been subjected to adulteration. This Laboratory Guidance Document is intended to review the analytical technologies used to determine whether cranberry extract products are authentic and, if not, to identify the adulterants involved. This document should be viewed in conjunction with the corresponding Botanical Adulterants Bulletin on Cranberry published by the ABC-AHP-NCNPR Botanical Adulterants Prevention Program.

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Ng, Shu Wen, Thomas Hoerger, and Rachel Nugent. Preventing Non-communicable Diseases Using Pricing Policies: Lessons for the United States from Global Experiences and Local Pilots. RTI Press, May 2021. http://dx.doi.org/10.3768/rtipress.2021.pb.0025.2105.

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Preventing non-communicable diseases (NCDs) in an effective and sustainable way will require forward-looking policy solutions that can address multiple objectives. This was true pre–COVID-19 and is even more true now. There are already examples from across the globe and within the United States that show how these may be possible. Although there are still many unknowns around how the design, targeting, level, sequencing, integration, and implementation of fiscal policies together can maximize their NCD prevention potential, there is already clear evidence that health taxes and particularly sugar-sweetened beverage (SSB) taxes are cost-effective. Nonetheless, policies alone may not succeed. Political will to prioritize well-being, protections against industry interference, and public buy-in are necessary. If those elements align, pricing policies that consider the context in question can be designed and implemented to achieve several goals around reducing consumption of unhealthy SSBs and foods, narrowing existing nutritional and health disparities, encouraging economic and social development. The US and its local and state jurisdictions should consider these pricing policy issues and their contexts carefully, in collaboration with community partners and researchers, to design multi-duty actions and to be prepared for future windows of opportunities to open for policy passage and implementation.

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Ergonomic interventions for the soft drink beverage delivery industry. U.S. Department of Health and Human Services, Public Health Service, Centers for Disease Control and Prevention, National Institute for Occupational Safety and Health, July 1996. http://dx.doi.org/10.26616/nioshpub96109.

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Walk-through survey report: ergonomic interventions for the beverage delivery industry at Coca-Cola Enterprises Incorporated, Cincinnati, Ohio. U.S. Department of Health and Human Services, Public Health Service, Centers for Disease Control and Prevention, National Institute for Occupational Safety and Health, November 1992. http://dx.doi.org/10.26616/nioshectb18111a.

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In-depth survey report: ergonomic interventions for the soft drink beverage delivery industry at Pepsi-Cola Company, Dayton, Ohio. U.S. Department of Health and Human Services, Public Health Service, Centers for Disease Control and Prevention, National Institute for Occupational Safety and Health, July 1994. http://dx.doi.org/10.26616/nioshectb18112a.

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