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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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Del Caro, Alessandra. "Wide World of Beverage Research: Reviews of Current Topics." Beverages 7, no. 2 (April 1, 2021): 17. http://dx.doi.org/10.3390/beverages7020017.
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Vargas Díaz, Sandra, Héctor José Ciro Velásquez, and José Uriel Sepúlveda Valencia. "Development and characterization of a fermented dairy beverage from permeated and concentrated sweet whey sweetened with tagatose." Revista Facultad Nacional de Agronomía Medellín 76, no. 1 (January 1, 2023): 10201–12. http://dx.doi.org/10.15446/rfnam.v76n1.100958.
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Membrane separation technology in the dairy industry has become a basis for the innovation and processing of new products, as well as an alternative for the use of co-products, contributing to the reduction of the environmental impact that this industry generates. The objective of this work was to develop a fermented dairy beverage using sweet whey ultrafiltration permeate (UFP) and whey protein concentrate (WPC), evaluating its effect on physicochemical and techno-functional characteristics under storage with controlled conditions. The experimental design was a simplex centroid mixtures with WPC (2-5%), UFP (51-58%), and milk (40-47%) where a non-hydrolyzed (NHFDB) and hydrolyzed (HFDB) (> at 85%) beverage was formulated. Optimum beverages were obtained by minimizing syneresis and maximizing protein content, and overall product acceptability. The results of the multiple response desirability analysis showed the following formulation: WPC (5%), UFP (52.2%), and milk (42.8%) for the non hydrolyzed fermented dairy beverage (NHFDB) and WPC (5%), UFP (51%) and milk (44%) for the hydrolyzed beverage (HFDB). The developed beverages presented a non-Newtonian behavior (pseudoplastic) and gel-like characteristics for the non-hydrolyzed beverage, high sensory quality, acidity (0.55-0.68% lactic acid), pH (4.18-4.45), and syneresis (10.7-13.2%). The non hydrolyzed fermented dairy beverage was more stable over storage time in terms of physicochemical characteristics and syneresis than the hydrolyzed fermented dairy beverage.
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Brownbill, Aimee L., Caroline L. Miller, and Annette J. Braunack-Mayer. "Industry use of ‘better-for-you’ features on labels of sugar-containing beverages." Public Health Nutrition 21, no. 18 (October 10, 2018): 3335–43. http://dx.doi.org/10.1017/s1368980018002392.
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AbstractObjectiveTo examine the ways in which sugar-containing beverages are being portrayed as ‘better-for-you’ (BFY) via features on product labels.DesignCross-sectional audit of beverage labels.SettingAdelaide, Australia. Data on beverage labels were collected from seventeen grocery stores during September to November 2016.SubjectsThe content of 945 sugar-containing beverages labels were analysed for explicit and implicit features positioning them as healthy or BFY.ResultsThe mean sugar content of beverages was high at 8·3 g/100 ml and most sugar-containing beverages (87·7 %) displayed features that position them as BFY. This was most commonly achieved by indicating the beverages are natural (76·8 %), or contain reduced or natural energy/sugar content (48·4 %), or through suggesting that they contribute to meeting bodily needs for nutrition (28·9 %) or health (15·1 %). Features positioning beverages as BFY were more common among certain categories of beverages, namely coconut waters, iced teas, sports drinks and juices.ConclusionsA large proportion of sugar-containing beverages use features on labels that position them as healthy or BFY despite containing high amounts of sugar.
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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.
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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.
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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.
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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.
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Sujoko, Anang, Eko Widodo, Muhammad Firdaus, Noer Rahmi Ardiarini, Zulfaidah Penata Gama, and Dicky Wahyudi. "Go digital of PAMMA Herba through rebranding and digital marketing." Journal of Community Service and Empowerment 5, no. 2 (June 16, 2024): 316–26. http://dx.doi.org/10.22219/jcse.v5i2.31349.
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PAMMA (Panti Asuhan Muhammadiyah Malang) has a home industry product in the form of rhizome beverages. The beverage products from PAMMA were developed by the Doktor Mengabdi program for Brawijaya University and has survived until now. The problem is, the previous Doktor Mengabdi program still focused on the beverage production process, and PAMMA still markets its products conventionally, even though the industrial era has penetrated the digital market (e-commerce). This community service program aims to maintain of the rhizome beverage industry from PAMMA by conducting packaging rebranding and digital marketing, so that PAMMA products can go to the digital market (Go Digital). Implementation methods include: First, assistance with the legalization and re-branding of 5 rhizome beverage products. Second, a digital marketing workshop for rhizome beverage products for PAMMA residents. The results of this community program are measured by the legalization of NIB PAMMA Herba, and changes to the packaging design of 5 PAMMA rhizome beverage products. Digital marketing training provides results in the form of a shop on an e-commerce platform for PAMMA which can be used to sell its rhizome products, optimize advertising in new media by adjusting its target market, and expand marketing by utilizing digital media. The target is that with a schematic and sustainable program, it can increase economic income and maintain the sustainability of the home industry of rhizome beverage products from PAMMA.
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Thoumrungroje, Amonrat, and Olimpia C. Racela. "Thai Beverage Public Company Limited: Thailand leader, global challenger." Emerald Emerging Markets Case Studies 3, no. 2 (May 24, 2013): 1–20. http://dx.doi.org/10.1108/eemcs-03-2013-0020.
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Subject area Corporate diversification, product portfolio analysis, industry structure, international business expansion, beverage industry. Study level/applicability The case is suitable for senior undergraduate and graduate MBA strategic management, international business strategy, and marketing strategy courses. Case overview Thai Beverage Public Company Limited (ThaiBev) was Thailand's largest beverage company and was among Asia's major alcoholic beverage companies. The case situation takes place during the latter part of August 2010, two years after the public announcement of ThaiBev's ambitious intentions to become a comprehensive and integrated beverage company and after having recently re-launched its acquired Wrangyer energy brand, a move signaling ThaiBev's strong commitment to its non-alcoholic beverages. The case describes the beverage industries at the global, regional, and country level and discusses ThaiBev's range of businesses. Marut Buranasetkul, Senior Vice President of Corporate Service and Deputy Managing Director of Thai Beverage Marketing, the sales and marketing arm of ThaiBev, must decide on the direction for ThaiBev to pursue to bring ThaiBev's non-alcoholic beverages to account for at least 10 percent of the company's total revenue. This case presents a number of important strategic topics, particularly in discussing industry structure and competition, as well as diversification issues encountered by a firm that was attempting to create a greater balance between the revenue contributions from its market leading dominant businesses and that of its younger and newer business lines. Expected learning outcomes Students will: understand the challenges faced by large conglomerates wanting to change their market position; learn to apply different frameworks such as Porter's Five Force Model, portfolio analysis, SWOT and to assess the competitive environment; learn to evaluate a company's current product portfolio and to recommend strategies to improve its allocation of resources; and learn to identify key success factors necessary to compete in a highly competitive industry. Supplementary materials Teaching notes are available for educators only. Please contact your library to gain login details or email support@emeraldinsight.com to request teaching notes.
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Wahyudi Ilham, Steven Johnson, and Bram Handoko. "Pelatihan Inovasi Pembuatan Produk Minuman Kepada Siswa-Siswi SMA Maitreyawira Kota Batam Provinsi Kepulauan Riau." JURNAL KEKER WISATA 2, no. 2 (July 11, 2024): 315–23. http://dx.doi.org/10.59193/jkw.v2i2.252.
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The training on innovation in beverage product creation for students of SMK Maitreyawira in Batam City, Riau Islands Province, aims to enhance students' skills and knowledge in entrepreneurship, particularly in the beverage industry. This activity includes providing materials on the concept of innovation, techniques for making attractive and high-value beverages, and hands-on practice in making various types of beverages. Through this training, students are expected to develop their ability to innovate and create unique beverage products with market potential. The results of the training show an increase in students' understanding and skills in making beverage products, as well as growing interest in the field of entrepreneurship. It is hoped that this activity will positively impact students' readiness to enter the workforce and open new business opportunities in the future.
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Putri A, Meta, Made Rekma Adi Maheswari, and Dina Octavia P. "METODE ALTMAN Z-SCORE: ANALISIS LAPORAN KEUANGAN DALAM MEMPREDIKSI FINANCIAL DISTRESS PERUSAHAAN MAKAN DAN MINUMAN YANG TERDAFTAR DIBURSA EFEK INDONESIA TAHUN 2018-2020." JEA17: Jurnal Ekonomi Akuntansi 6, no. 2 (December 20, 2021): 191–210. http://dx.doi.org/10.30996/jea17.v6i2.5965.
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The impact of the Covid-19 pandemic on food &beverages industry companies is the government's advice not to leave the house and prohibit eating in all restaurants greatly affects the Food &Beverages industry. The decline in profit growth was felt by food and beverage companies. The purpose of the study was to analyze and interpret the bankruptcy method with Altman's Z-score. The population in this study was 26 food and beverage sub-sector manufacturing companies and samples were taken purposively to 13 food and beverage sub- sector manufacturing companies listed on the Indonesia stock exchange in 2018-2020. The results in this study provide an explanation that Altman's Z-score analysis should continue to be reviewed because it becomes a benchmark for the financial condition of the company in every period so that it can be a good signal for investors if the company strives to maintain financial stability.
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Mahesa, Biondi. "ANALISIS STRUKTUR, PERILAKU DAN KINERJA INDUSTRI MINUMAN DI INDONESIA PERIODE 2006 – 2009." Media Ekonomi 18, no. 3 (November 3, 2017): 1. http://dx.doi.org/10.25105/me.v18i3.842.
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<p>This study purpose is to analyze the structure, behavior and performance of the Beverage Industry in Indonesia, concentration ratio and Nerfindahl index are used to see market structure of Beverage Industri condust their activity. Descriptive analysis is used to analyze the market behavior of firms in the beverage industry.The data used in this research is secondary data, and period of research is from2006 until 2009. These studies show that market structure of Softdrink Industry in Indonesia is tight oligopoly the average concentration ratio of the four largest firms (CR4) is 97.83 percent and thebehavior of firms in determining prices is influenced by the rival pricing. Themarket beverage industry in Indonesia tends to become less competitive orconcentrated, so need oversight by the government to supervise the business activities which indicated a dominant position is and too difficult for new entrants beverage industry market in Indonesia.<br />Keywords : PDB, CRn, IHH, Market Structure Oligopoly</p>
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Muhammad Rizki, Satriadi Satriadi, and Eka Kurnia Saputra. "The Rise of Food & Beverages MSMEs During COVID-19 Pandemic in Tanjungpinang, Kepulauan Riau : A Motivational Perspective." Journal of Entrepreneurship & Business 4, no. 2 (March 26, 2023): 58–66. http://dx.doi.org/10.24123/jeb.v4i2.5478.
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Purpose: This study aims to explore the entrepreneurial motivation behind food and beverage MSMEs in Tanjungpinang during the COVID-19 pandemic.
Method: This study adopted a qualitative method. A total of 11 food and beverage MSMEs owners in Tanjungpinang that started their businesses in 2020 and 2021 were interviewed. Thematic analysis was used to analyze the data gathered.
Result: The result of this study shows that financial rewards, independence, personal satisfaction, as well as the existence of opportunities as the driving forces behind a person’s decision to become an entrepreneur in the food and beverages industry in Tanjungpinang during the COVID-19 pandemic. This finding hopefully may give insight into the motivation behind an individual decision to become an entrepreneur in the food and beverages industry and why the number of food and beverages MSMEs is increasing.
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Sherwood, J. "Energy drinks: beverage industry response." Canadian Medical Association Journal 182, no. 15 (October 18, 2010): 1647–48. http://dx.doi.org/10.1503/cmaj.110-2104.
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Chen, Xiaodie, Chuan Song, Jian Zhao, Zhuang Xiong, Lianxin Peng, Liang Zou, Caihong Shen, and Qiang Li. "Application of Strain Selection Technology in Alcoholic Beverages: A Review." Foods 13, no. 9 (May 1, 2024): 1396. http://dx.doi.org/10.3390/foods13091396.
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The diversity of alcohol beverage microorganisms is of great significance for improving the brewing process and the quality of alcohol beverage products. During the process of making alcoholic beverages, a group of microorganisms, represented by yeast and lactic acid bacteria, conducts fermentation. These microorganisms have complex synergistic or competitive relationships, and the participation of different microorganisms has a major impact on the fermentation process and the flavor and aroma of the product. Strain selection is one of the key steps. Utilizing scientific breeding technology, the relationship between strains can be managed, the composition of the alcoholic beverage microbial community can be improved, and the quality and flavor of the alcoholic beverage products can be increased. Currently, research on the microbial diversity of alcohol beverages has received extensive attention. However, the selection technology for dominant bacteria in alcohol beverages has not yet been systematically summarized. To breed better-quality alcohol beverage strains and improve the quality and characteristics of wine, this paper introduces the microbial diversity characteristics of the world’s three major brewing alcohols: beer, wine, and yellow wine, as well as the breeding technologies of related strains. The application of culture selection technology in the study of microbial diversity of brewed wine was reviewed and analyzed. The strain selection technology and alcohol beverage process should be combined to explore the potential application of a diverse array of alcohol beverage strains, thereby boosting the quality and flavor of the alcohol beverage and driving the sustainable development of the alcoholic beverage industry.
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Alfianti, Luffita. "UPAYA PEMERINTAH DAERAH DALAM PENGENDALIAN PRODUKSI MINUMAN BERALKOHOL TRADISIONAL." Yuridika 33, no. 1 (February 8, 2018): 93. http://dx.doi.org/10.20473/ydk.v33i1.5671.
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Traditional alcoholic beverage, traditionally produced with hereditay recipe which is drunk to celebrate religious or tradition event. Government have not regulated a distinctive act to control production, so it needs to be analyzed the writer compose a thesis with systematical interpretation and extention to Regional Governance Act Number 23/2014, Ministry of Industry Regulation number 63/M-IND/PER/7/2014 in Restraining and Controlling The Industry and Quality of Beverage, Ministry of Trade Ragulation No. 20/M-Dag/Per/4/2014 in Restraining and Controlling of Supply, Distribution and Sale of Alcoholic Beverage, Head of Drug and Food Board Regulation Number HK.03.1.23.04.12.2205 in Guidelines On The Provision of Certificates of Food Production of Household Industries. Furthermore, writer also examine about Regional Government’s liability in controlling the production of traditional alcoholic beverage. Based on systematical interpretation and extention to regulation above, Regional/Local government has authorization in issuing a permit of traditional alcoholic beverage. However, there is no regulation that organizes the authority of local government to give license to the production of it. In contrast, local government has authority to control the distribution of traditional alcoholic beverage with implements the regulation inforcement to business activities that violate the license to trade by selling traditional alcoholic beverages.
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Datta, Biplab K., and Muhammad Jami Husain. "Carbonating the household diet: a Pakistani tale." Public Health Nutrition 23, no. 9 (March 20, 2020): 1629–37. http://dx.doi.org/10.1017/s1368980019004348.
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AbstractObjective:Carbonated beverage consumption is associated with various adverse health conditions such as obesity, type 2 diabetes and CVD. Pakistan has a high burden of these health conditions. At the same time, the carbonated beverage industry is rapidly growing in Pakistan. In this context, we analyse the trends and socioeconomic factors associated with carbonated beverage consumption in Pakistan.Design:We use six waves of the cross-sectional household surveys from 2005–2006 to 2015–2016 to analyse carbonated beverage consumption. We examine the trends in carbonated beverage consumption-prevalence for different economic groups categorised by per capita household consumption quintiles. We estimate the expenditure elasticity of carbonated beverages for these groups using a two-stage budgeting system framework. We also construct concentration curves of carbonated beverage expenditure share to analyse the burden of expenditure across households of different economic status.Setting:Pakistan.Participants:Nationally representative sample of households in respective survey waves.Results:We find that the wealthier the household, the higher is the prevalence of carbonated beverage consumption, and the prevalence has increased for all household groups over time. From the expenditure elasticity analysis, we observe that carbonated beverages are becoming an essential part of food consumption particularly for wealthier households. And, lastly, poorer households are bearing a larger share of carbonated beverage expenditure in 2014–2016 than that in 2006–2008.Conclusion:Carbonated beverages are becoming an increasingly essential part of household food consumption in Pakistan. Concerns about added sugar intake can prompt consideration of public health approaches to reduce dietary causes of the disease burden in Pakistan.
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Tumbarski, Yulian Dimitrov, Nelina Petrova, Ivan Ivanov, Nadezhda Petkova, Petya Ivanova, Velichka Yanakieva, Kiril Vasilev, and Kiril Mihalev. "Assessment of the bioactivity, preservation potential and sensory acceptance of a propolis extract applied in a functional fruit-herbal beverage." Food Science and Applied Biotechnology 6, no. 2 (October 11, 2023): 320. http://dx.doi.org/10.30721/fsab2023.v6.i2.302.
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Functional foods and beverages can be defined as processed products that provide health benefits beyond the basic nutritional needs and reduce the risk of diseases. The design of functional products with improved shelf-life is a new challenge for the food industry. Therefore, this research aimed to: design a functional fruit-herbal beverage; compare the preservation effect of two preservatives (propolis extract and potassium sorbate) added in the beverages; evaluate the sensory characteristics of the newly designed beverages; observe the physico-chemical and microbiological changes during storage at 4℃ for 42 days. The results demonstrated that the addition of propolis extract (0.02%) in the beverage, increased the total polyphenols, total flavonoids and antioxidant activity, compared to the control beverage and the beverage containing potassium sorbate (0.05%). The results from microbiological analyses showed that potassium sorbate and propolis extract effectively inhibited the microbial growth in the treated beverages. However, the propolis extract in a lower concentration (0.02%) was as effective as potassium sorbate in a higher concentration (0.05%) during the entire storage period. Consequently, in addition to being a functional ingredient and a food enhancer, propolis is a prospective natural preservative, which can improve the shelf-life of the food products and beverages.
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Granados-Chinchilla, Fabio, Mauricio Redondo-Solano, and Daniela Jaikel-Víquez. "Mycotoxin Contamination of Beverages Obtained from Tropical Crops." Beverages 4, no. 4 (November 8, 2018): 83. http://dx.doi.org/10.3390/beverages4040083.
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This review is mainly centered on beverages obtained from tropical crops, including tea, nut milk, coffee, cocoa, and those prepared from fruits. After considering the epidemiological data found on the matrices above, the focus was given to recent methodological approaches to assess the most relevant mycotoxins. Aspects such as singularities among the mycotoxin and the beverage in which their were found, and the economic effects and repercussions that the mycotoxin-tainted ingredients have on the beverage industry were pointed out. Finally, the burden of their consumption through beverages, including risk and health effects on humans, was addressed as well.
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Goh, Sherlen Frelinsia, and Wiwik Nirmala Sari. "Menu Engineering on Food to Increase Revenue at Laku Café, Gading Serpong." Jurnal Syntax Transformation 4, no. 12 (December 28, 2023): 114–22. http://dx.doi.org/10.46799/jst.v4i11.861.
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The Food and Beverage industry is an industry that has existed and developed for a long time until now. The Food and Beverage sector is engaged in the manufacture and serving of food and beverages and also provides services to customers. Merdeka (2022) emphasizes that Food and Beverage is a part of hospitality that is centered on food and beverage services which aims to achieve customer satisfaction. The method used is descriptive research with a qualitative approach. Research data collection was carried out using documentation studies to determine the level of menu profitability using a menu engineering system. Based on the results of the analysis, it can be concluded that among the menu items sold, there are several menu items that are less popular and there are also menus that bring low profits. There are many ways to increase revenue, including: increasing the attractiveness of the menu, increasing menu prices by switching to cheaper raw materials with the same quality, reducing portion sizes or creating combination packages with other menus that have low costs, removing several menus from the list. menu.
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Hasan, KN Sofyan, and Taroman Pasyah. "Challenges of Indonesian Halal Industry in the Digital Economic Era." Sriwijaya Law Review 6, no. 2 (July 31, 2022): 319. http://dx.doi.org/10.28946/slrev.vol6.iss2.869.pp319-335.
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Food is the most important basic human need, and its fulfilment is part of the human rights of every Indonesian people. Food must always be available in a sufficient, safe, quality, nutritious, varied manner at a price that is affordable by people's purchasing power and is halal given the religion and beliefs of the community, especially Muslims. The awareness of Muslim consumers in Indonesia regarding halal products continues to increase. However, there are interesting facts about the current pattern of fast food and beverages consumption due to technological advances in today's digital economy. This article examines the challenges of the Indonesian halal industry in the digital economy era. The method used in this study is a juridical or normative approach, such as an approach to legislation and literature relevant to the halal industry. As a result, the law on halal product guarantees emphasises that the challenge for the Indonesian halal industry in this digital economy era is the obligation of halal certification for all food and beverage products. Unfortunately, the regulation is not serious enough to be enforced by the government because it is not supported by the ease and low cost of making a halal certification, coupled with a lack of public awareness. So the halal industry in the form of fast food and beverages in Indonesia, especially in today's digital economy, is still difficult to obtain. Thus, to obtain a halal food and beverage industry in this digital economy era, the alternative is that there must be a special institution that issues and supervises halal certification of food and beverage products that will circulate in the community and synergise with the government.
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Li, Ruipeng, Dingzhou Wang, and Zitong Wei. "Marketing Strategy analysis of Soft drinks in China -- A case study of Genki Forest." BCP Business & Management 23 (August 4, 2022): 34–40. http://dx.doi.org/10.54691/bcpbm.v23i.1333.
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As consumer attitudes change towards healthy consumption, this has led to the development of the healthy beverage industry. Genki Forest’s sugar-free beverages are the leading product in this industry. Therefore, this paper focuses on studying and analyzing the marketing strategies of the Chinese soft drink brand Genki Forest in the current consumer environment. Research data in recent years has shown that traditional carbonated beverages in China have failed to meet consumer demand and have shown negative growth for three consecutive years. In a consumer environment where the conventional beverage industry is gradually falling out of favor, the emergence of Genki Forest diet soft drinks has broken this trend. The brand uses new media as its primary marketing strategy, focusing on Japanese moe culture, aligning with today’s youth’s collective aesthetic and consumption tendencies. However, the brand’s use of disinformation for promotion can lead to a loss of brand credibility. Therefore, a detailed analysis of the brand’s marketing strategy will help understand today’s current situation and trends in the soft drinks industry. This paper uses secondary data as the primary research data and comprehensive analysis of the brand. These analyses have concluded that the brand’s marketing strategy is forward-looking and innovative. It is closely aligned with modern Internet thinking to achieve a marketing approach more in line with the preferences of today’s youth. At the same time, the brand has chosen to use online e-commerce platforms as the primary sales channel to effectively avoid the traditional sales methods of the beverage industry to occupy the conventional market.
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Maharani, Afgita, and Novi Khoiriawati. "Regresi Data Panel untuk Menguji Pertumbuhan Laba Perusahaan Sub Sektor Makanan Minuman di BEI." Owner 7, no. 3 (July 1, 2023): 2431–42. http://dx.doi.org/10.33395/owner.v7i3.1573.
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This study examined the effect of Liquidity (Current Ratlo), Solvency (Debt to Asset Ratlo), Activity (Total Asset Turnover), Profitability (Net Proflt Margln), and Investment (Dividend Yield) on Proflt Growth in Sub Sector Companles Food and Beverages llsted on the Indonesla Stock Exchange for the 2018 - 2021 perlod. The research findings suggest that Current Ratlo, DAR, and NPM have a signlficant impact on proflt growth ln the food and beverage lndustry. On the other hand, Total Asset Turnover and Dividend Yield do not have a signiflcant lmpact on proflt growth ln the lndustry. The study employed a panel data regression analysis technique, which ls a statistical method used to examlne the relationshlp between dependent and lndependent variables over time. The research utilized secondary data obtalned from annual flnancial reports of food and beverage companies llsted on the Indonesla Stock Exchange (www.idx.com). The sample for this study was 80 financial report data consisting of the 2018-2021 period, and purposive sampling was used to select the sample. The results of the study suggest that companies in the food and beverage industry can improve their profitability by maintaining high liquidity ratios (Current Ratio) and low debt-to-asset ratios (Debt to Asset Ratio). The findings also suggest that companies can improve their profitability by increasing their net profit margins (NPM). On the other hand, companies do not need to focus on increasing their Total Asset Turnover (TATO) and Dividend Yield (DY) to improve their profit growth ln the food and beverage industry. In conclusion, thls study provides empirical evidence on the factors that influence proflt growth ln the food and beverage lndustry in Indonesia. The findings can be useful for investors, financial analysts, and policymakers who are interested ln the food and beverage industry. Companies ln the industry can use these findings to improve their financial performance and attract more investors.
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Marin Arévalo, Manuel José, and Nicolás Ratkovich. "Development of a Distilled Beverage Using Yacon Root (Smallanthus sonchifolius)." Beverages 10, no. 3 (July 4, 2024): 55. http://dx.doi.org/10.3390/beverages10030055.
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Yacon, known for its fructooligosaccharides, fructans, and inulin content, has shown potential for novel beverage production. This study explores the feasibility of creating a distilled yacon-based beverage. Hydrolysis was utilized to release simple sugars from agave and yacon roots; these were then processed into three distinct batches of distilled beverage. The different methods led to tests varying the sugar content, yeast strains for fermentation, distillation efficiency, aging processes, and sensory evaluations. The distilled beverages demonstrated varying fermentation yields and distillation efficiencies, with one batch aged in Colombian white oak and the others in glass, highlighting differences in flavor profiles. The study concluded that yacon could serve as a versatile base for alcoholic beverage production. The second batch of the distilled beverage, optimized for fermentation and distillation efficiencies, represented promising advancements in yacon-based alcohol production. Future research should focus on process optimization and commercial viability to expand yacon’s presence in the alcoholic beverage industry.
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Huang, Minxue. "Valuation of the Secondary Market and Suggestions for Chinese Market: Evidence from Coca Cola." Highlights in Business, Economics and Management 19 (November 2, 2023): 736–41. http://dx.doi.org/10.54097/hbem.v19i.12642.
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As a matter of fact, Coca Cola is one of the giant companies in soft drinks and beverage industry, which covers a large parts of the market share around the world. In this case, it is necessary to investigate the marketing strategy as well as valuation for this company and present corresponding suggestions toward Chinese market. With this in mind, this study will demonstrate the benefits of investing in Coca Cola's Chinese market. Nowadays, this type of soda beverage is an indispensable part of our lives. According to statistics, on average, everyone drinks 2-3 bottles of soda every day, and Coca Cola is the most famous of these soda beverages. Based on the evaluations, the investment value of Coca Cola after entering the domestic market and why it chooses to invest in this brand. Overall, these results shed light on guiding further exploration of beverage industry analysis in Chinese market.
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Sikalidis, Angelos K., Aleksandra S. Kristo, Anita H. Kelleher, and Adeline Maykish. "Perception, acceptability and decision-makingdeterminants of Soft Seltzer, a novel winegrapenon-alcoholic carbonated beverage categoryto health-conscious College students in California." Journal of Marketing and Consumer Behaviour in Emerging Markets 2/2020, no. 11 (December 8, 2020): 33–54. http://dx.doi.org/10.7172/2449-6634.jmcbem.2020.2.3.
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The beverage industry is a significant market that is seeing a growth albeit certain types of beverages such as wine and soda-type drinks are seemingly declining. There is certainly seen a growing interest for novel beverages, especially when creating healthy options aiming to support health via enhanced functional food/beverage properties. Furthermore, understanding how the public perceives and makes purchasing decisions towards novel and unconventional options is of key importance. The Soft Seltzer category is an emerging category defined as a sparkling water-based low calorie, no added sugar, no artificial sweetener, non-alcoholic, carbonated beverage. In our pilot study herein, we aimed to assess interest and willingness to pay for such a product produced in Sonoma, California, specifically H2O/H2♡, a dealcoholized wine-type beverage enriched with vitamins, potassium, and calcium, using a perception and acceptability study to health-conscious college students in California. Respectivelly, healthy college students were provided an on-line acceptability questionnaire with 38 questions to evaluate the concept of the H2O beverage. Our participants indicated that they would be significantly interested in purchasing such a beverage, while as for willingness to pay, a price for $9.99/4x16oz cans was deemed less than or about what is expected from a majority of participants. Our results taken together demonstrate that there is substantial interest and traction for such a beverage, especially given its natural origin and potential health benefits. Further research including tasting and health-related functional properties for the beverage in discussion is suggested. Additionally, lifestyle aspects and nuances beyond alcohol that are important to wine drinkers and other consumers could be delivered by novel beverages, hence aid in their success in the beverage market
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Wijiati, Irma, and Budi Santosa. "PENGARUH EKONOMI INDUSTRI MAKANAN DAN MINUMAN DI INDONESIA TAHUN 2009–2013." Media Ekonomi 23, no. 1 (April 13, 2015): 37. http://dx.doi.org/10.25105/me.v23i1.3295.
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<em>Food and beverage industry in Indonesia are rapidly followed by the times. To know the development of the food and beverage industry can be seen from market structure, industry concentration and market share in the food and beverage industry in the market firms in Indonesian food and beverage sales. Results based on the total concentration ratio (CR4) is high enough, means that the market structure in the food and beverage industry in 2009-2013 belong in a tight oligopoly. The company with the largest market share in 2009-2013 is PT. Mayora Indah Tbk, PT. Multi Bintang Tbk, PT. Ultra Jaya Milk Industry and Trading Company, Tbk, PT. Tiga Pilar Sejahtera Food Tbk. In the other side, based on the Herfindahl Hirschman Index (IHH), food and beverage industry competition in Indonesia is competitive with high concentration and not competitive. This encourages each behaviour of the companies to undertake strategies against competitors, conduct promotions and innovations. To improve the performance of food and beverage companies to increase sales</em>
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Abdulmalik, M. R. "Macroeconomic Factors and Profitability: A Study of Selected Multinational Food and Beverages Companies in Nigeria." European Journal of Business and Innovation Research 11, no. 2 (February 15, 2023): 15–30. http://dx.doi.org/10.37745/ejbir.2013/vol11n21530.
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Manufacturing, particularly the food and beverage industry, remains critical to every economy around the world, as do the realities in Nigeria. Due to increased population, disposable incomes, changing tastes and products, Nigeria's food and beverage sector is expected to grow rapidly. However, fluctuating macroeconomic factors threaten the daily operations of Nigeria's food and beverage industry. This study examined the effect of macroeconomic factors (political, economic, socio-cultural, and technological) on the profitability of selected multinational food and beverages companies in Nigeria using a survey research design with specific reference to Coca-cola, PepsiCo, Nestle, Unilever, and Cadbury Nigeria Plc. A questionnaire was used to collect primary data from a sample of 417 employees drawn from five multinational food and beverage companies located in Lagos State, Nigeria. Multiple regression analysis was used to test the hypotheses formulated. Results indicated that macroeconomic factors (political, economic, and technological) had a significant effect on the profitability of multinational food and beverage companies in Nigeria. The study concluded that macroeconomic factors are vital and have a significant impact on the extent to which enterprises’ operations generate a profit, thus, it was recommended that the management of the multinational food and beverage companies in Lagos State, such as Coca-Cola, PepsiCo, Nestle, Unilever, and Cadbury, need be aware of the macro-environmental factors influencing their profitability in order to make decisions that will increase the firm's profit.
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Ye, Yufei. "Visual rhetoric in advertising of China’s new tea beverage industry, using HEYTEA as an example." SHS Web of Conferences 185 (2024): 03010. http://dx.doi.org/10.1051/shsconf/202418503010.
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In recent years, China’s tea market has undergone immense transformations, giving rise to a diverse range of novel products collectively known as new tea beverages. This market trend has led to intense competition, compelling brands to employ innovative advertising strategies to captivate consumers. This study focuses on the well-known Chinese new tea beverage brand “HEYTEA” as a case study. It employs the theoretical framework of visual rhetoric to analyze visual rhetoric in new tea beverage advertisements from two dimensions: visual image and rhetorical techniques. In terms of visual image, advertisements effectively convey messages through a rich array of visual elements, attracting target audiences and enhancing their overall impact. On the other hand, within the domain of linguistic visual rhetoric, advertising copy emphasizes the use of words, sentence structures, and rhetorical devices to accentuate product features, thereby stimulating consumers’ sensory experiences. The objective of this research is to explore the value of visual rhetoric in new tea beverage advertising.
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Hernandez, Asuncion, Natalia Vila, Ines Kuster, and Carmen Rodriguez. "Clustering Spanish alcoholic beverage shoppers to focus marketing strategies." International Journal of Wine Business Research 31, no. 3 (August 19, 2019): 362–84. http://dx.doi.org/10.1108/ijwbr-03-2018-0010.
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Purpose The purpose of this study is twofold: to analyse the influence of both individual and environmental factors in order to explain alcoholic spending and to identify different groups of alcoholic beverage shoppers. Design/methodology/approach For the research, an online questionnaire was distributed among 1,023 Spanish participants of age more than 18 years. Multivariance techniques were used for analysis, and the results show significant influence of specific motivational domains, brand awareness, perceived culture, socio-demographic variables and purchasing environment. With these results, a cluster analysis was carried out identifying seven groups of alcoholic beverage shoppers. Findings This research confirmed the influence of both individual and environmental factors, and the authors have identified seven different groups of alcoholic beverage shoppers: prosperous, social, non-conformist, postmodern, communities, controllers and planners. This led to the consideration of various management implications, which would boost the success of the beverage industry. Originality/value The originality of this research focuses on identifying different cluster of shoppers who purchase alcoholic beverages and on revealing the characteristics of each identified cluster. Based on the exact profile proposed, the alcoholic beverage industry should design more appropriate marketing strategies to achieve competitive advantage and to reinforce purchasing because in today’s markets, there are fewer and fewer situations where a mass marketing approach is feasible.
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Mogaka, Conrad, Sammy Odari, and Wycliffe Arani. "Leveraging Technology Integration in Kenya's Food & Beverage Industry for Competitiveness." International Journal of Social Science and Humanities Research (IJSSHR) ISSN 2959-7056 (o); 2959-7048 (p) 2, no. 1 (February 7, 2024): 66–81. http://dx.doi.org/10.61108/ijsshr.v2i1.70.
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Technology acts in the enterprise as a crucial lynchpin connecting functional areas. For more than 20 years, technology has been commonly defined as a vital instrument for efficient and competitive supply chain and logistics organizations. Kenyan food and beverage firms are vulnerable to SC disruptions and challenges, which are rooted in the lack of effective internal and external supply chains. As such, the disjointed nature of the food and beverage manufacturing subsector presents a significant challenge in relation to competitive advantage. Companies are enhancing competitiveness by strategically utilizing technology. Therefore, the main aim of the study was to evaluate the effect of technology integration on the competitive advantage of food and beverage manufacturing firms in Kenya. The study adopted a cross sectional survey. The target population was managers working along the supply chain from 270 food and beverage manufacturing firms in Kenya. Two-stage sampling design was employed. First stage, cluster random sampling was used to obtain 73 food & beverages manufacturing firms. Second stage, convenience sampling was used to select two participants from the 73 selected firms. Thus, a sample size of 146. Questionnaires were used to collect primary data using both the drop and pick and mailing methods. Secondary data was obtained through document analysis. Data was analyzed using SPSS version 28 to generate descriptive and inferential statistics. The study found that technology integration had a positive significant linear relationship with competitive advantage. Additionally, the competitive advantage is anticipated to grow for every unit increase in technology integration. Thus, the study concludes that the parameters of technology integration (automatic identification technology, advanced planning systems, transaction processing systems, and data sharing systems) are crucial in enhancing a company's competitive advantage in the food and beverage industry. The study also revealed that food and beverage manufacturing firms in Kenya have not standardized or managed the exchange of knowledge between cross-functional departments, improved demand forecasting accuracy, or reduced bottlenecks between internal processes and external suppliers. The study recommends implementation of a KMS that facilitates cross-functional knowledge sharing and standardization. Prioritize features like document management, collaboration tools, and knowledge repositories tailored to the industry's specific needs.
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Hallak, Rob, Ilke Onur, and Craig Lee. "Consumer demand for healthy beverages in the hospitality industry: Examining willingness to pay a premium, and barriers to purchase." PLOS ONE 17, no. 5 (May 2, 2022): e0267726. http://dx.doi.org/10.1371/journal.pone.0267726.
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This study empirically examines consumer demand for healthy beverages within the hospitality industry. The research investigates sociodemographic and motivational factors that influence consumers’ ‘willingness to pay a premium’ (WTPP) price for healthy beverages using survey data from 1021 consumers in Australia and New Zealand (NZ). Water and juice are rated as representing ‘healthy’ beverages sold by hospitality businesses. Under 2% of respondents consider sugar free drinks as being healthy. Consumers rate a ‘healthy’ beverage as having low/no sugar, natural/no additives, or containing vitamins and minerals. Less than 1% of respondents identify ‘probiotics’ or ‘organic’ as a healthy beverage. Censored Poisson finds consumers who frequently eat out or are younger have higher WTPP. Healthy eating goals increase WTPP, whereas food economizing goals decreases WTPP. Food hedonism goals reduces consumers’ WTPP, and gender differences moderates this relationship. The findings present new insights on consumer behavior and healthy consumption in hospitality.
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Cosme, Fernanda, and Alice Vilela. "Chitin and Chitosan in the Alcoholic and Non-Alcoholic Beverage Industry: An Overview." Applied Sciences 11, no. 23 (December 2, 2021): 11427. http://dx.doi.org/10.3390/app112311427.
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The natural biopolymer chitin and its deacetylated derivative chitosan are abundant in nature. They are obtained from different sources, including the crustacean shells and the cell wall of fungi. Chitin and chitosan have various applications in the beverage industry, such as a flocculent to improve the clarification process, for the reduction of metals and contaminates, and to extend shelf-life. They are also used as material for the immobilization of microorganisms and enzymes, which allows the development of bioprocesses that preserve the quality of alcoholic and non-alcoholic beverages. Therefore, the main purpose of this overview is to consolidate some of the current practical applications of chitin and chitosan in the alcoholic and non-alcoholic beverage industry and to reveal new perspectives.
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Alfalasi, Alhassan, and Bincy Baburaj Kaluvilla. "Comparison of the Longevity of Food and Beverage Outlets- Comparison between Dubai and Newyork." Journal of Business Strategy Finance and Management 05, no. 02 (January 15, 2024): 143–58. http://dx.doi.org/10.12944/jbsfm.05.02.07.
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The beverage and food sectors in both Dubai and New York exhibit a wide range of offerings and play a significant role in bolstering their respective economic landscapes. This study examines the durability of food and beverage establishments in Dubai and New York. Utilising a design based on qualitative data has been selected as the chosen methodology for the investigation. Furthermore, a decision was made to carry out semi-structured interviews. A total of ten interviews were conducted, with five conducted with restaurant managers in New York and the remaining five led by cafe managers in Dubai. Thematic analysis was chosen for analysing the gathered data in this research study. Research has demonstrated that marketing and branding are crucial in determining food and beverage enterprises' sustainability and financial prosperity. Furthermore, it has been revealed that a strategy utilised by Dubai food and beverage businesses is offering extraordinary dining experiences. Food and beverage enterprises in New York City often stress and emphasise the importance of quality. Meals and beverage establishments in New York and Dubai prioritise offering exceptional quality meals and beverages to attract clients and justify higher pricing. Moreover, employing technology and thoroughly analysing its current path to attain successful businesses is crucial. Theoretical aspects can provide businesses with a comprehensive understanding of a subject, leading to potential benefits such as producing productive outputs and maintaining a competitive position in the market. The present analysis focuses on the food and beverage industry in Dubai and New York, examining the various aspects of these industries, including food and beverage outlets. Additionally, the study explores the longevity of these F&B industries and provides a comparative analysis of the food and beverage industry in Dubai and New York.
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Swamy, Kamendra, Devi Rengamani Seenivasagam, Rajeshkannan Ananthanarayanan, and Sumesh Narayan. "Process audit in a beverage industry." International Journal of Productivity and Quality Management 1, no. 1 (2020): 1. http://dx.doi.org/10.1504/ijpqm.2020.10038571.
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Aisyah, Rini, and Rosalia Widhiastuti. "PENGARUH RASIO KEUANGAN TERHADAP PERTUMBUHAN LABA PADA PERUSAHAAN INDUSTRI MAKANAN DAN MINUMAN YANG TERDAFTAR DI BEI PERIODE 2010-2019." REMITTANCE: JURNAL AKUNTANSI KEUANGAN DAN PERBANKAN 2, no. 1 (June 30, 2021): 1–9. http://dx.doi.org/10.56486/remittance.vol2no1.74.
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This study aims to determine the effect of financial ratios on profit growth in food and beverage industry companies listed on the IDX in the 2010-2019 period. The population in this study are all companies listed on the IDX for the 2010-2019 period with a total of 33 companies. The sample used in this study were 12 companies in accordance with the sampling criteria. The analysis method used is panel data regression analysis. The results of this study indicate that simultaneously Current Ratio (CR), Total Asset Turnover (TATO), Debt to Asset Ratio (DAR), Debt to Equity Ratio (DER) and Net Profit Margin (NPM) affect profit growth in industrial companies, food and beverages listed on the IDX for the 2010-2019 period. Partially, the Total Asset Turnover (TATO) and Debt to Equity Ratio (DER) variables have a positive and significant effect on profit growth in food and beverage industry companies listed on the IDX for the 2010-2019 period, while Current Ratio (CR), Debt to Asset Ratio (DAR) and Net Profit Margin (NPM) have a negative and significant effect on profit growth in food and beverage industry companies listed on the IDX for the 2010-2019 period
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Cosme, Fernanda, António Inês, and Alice Vilela. "Microbial and Commercial Enzymes Applied in the Beverage Production Process." Fermentation 9, no. 4 (April 17, 2023): 385. http://dx.doi.org/10.3390/fermentation9040385.
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Enzymes are highly effective biocatalysts used in various industrial processes, playing a key role in winemaking and in other fermented beverages. Many of the enzymes used in fermentation processes have their origin in fruits, in the indigenous microbiota of the fruit, and in the microorganisms present during beverage processing. Besides naturally occurring enzymes, commercial preparations that usually blend different activities are used (glucosidases, glucanases, pectinases, and proteases, among others). Over the years, remarkable progress has been made in enhancing enzyme performance under operating conditions. The winemaking industry has observed a significant improvement in production levels, stimulating the introduction of technological innovations that aim to enhance efficiency and wine quality. Enzymes have traditionally been used in the beverage industry; however, others have been introduced more recently, with numerous studies aimed at optimizing their performance under processing conditions, including the use of immobilized enzymes. Therefore, one major goal of the current review is to give a detailed overview of the endogenous enzyme potential of wine microorganisms, as well as of enzymes obtained from grapes or even commercial preparations, studied and already in use in the beverage industry, and to present the future trends in enzyme production and application.
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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.
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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.
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Sudibyo, Agus. "DESIGNING FUNCTIONAL BEVERAGES PROCESS : HIGHLIGHTING LESSONS LEARNED FROM RESEARCH AND DEVELOPMENT." Jurnal Industri Hasil Perkebunan 13, no. 1 (June 30, 2018): 19–36. http://dx.doi.org/10.33104/jihp.v13i1.3698.
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In recent times, there has been growing recognition of the key role of foods and beverage in disease prevention and treatment. Rapidly increasing knowledge on nutrition, medicine, and plant biotechnology has dramatically changed the concepts about food, health and agriculture, and brought in revolution of them. Research currently underway at academic, industry and government facilities will reveal how a myriad of substances can be used as functional food components. Thus natural bioactive compounds include a broad diversity of structures and functionalities that provide an excellent pool of molecules for the production of nutraceuticals, functional foods, and food addives. This review attempts to display about research and development of functional beverages and designing functional beverages and the formula for beverage success.Keywords: designing, functional beverages, lessons learned, highlighting, research and development.
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Bogart, Laura M., Gabriela Castro, and Deborah A. Cohen. "A qualitative exploration of parents’, youths’ and food establishment managers’ perceptions of beverage industry self-regulation for obesity prevention." Public Health Nutrition 22, no. 5 (February 13, 2019): 805–13. http://dx.doi.org/10.1017/s1368980018003865.
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AbstractObjectiveWe aimed to explore the range of stakeholders’ perceptions of the Balance Calories Initiative (BCI), under which the American Beverage Association pledged to decrease per capita US consumption of beverage energy by 20 % by 2025.DesignSemi-structured cross-sectional interviews were conducted in 2017.SettingParticipants were recruited from communities targeted by the BCI (Montgomery, AL; North Mississippi Delta, MS; Eastern Los Angeles, CA).ParticipantsA total of thirty-three parents and thirty-eight youths aged 10–17 years were recruited through youth-serving organizations, street intercept and snowball sampling; sixteen store/restaurant managers were recruited at businesses. Participants were asked about their awareness of the BCI. Parents and youths were asked to ‘think aloud’ as they viewed BCI messages (e.g. ‘Balance What You Eat, Drink, and Do’) and managers were asked about beverage marketing.ResultsTwelve parents and twenty-four youths had seen BCI messages; only four managers were aware of the BCI. Many parents and youths showed some misunderstanding of BCI messages (e.g. that they should drink more sugar-sweetened beverages (SSB) or they needed to equalize healthy and unhealthy beverage intake). Only one manager had communicated with beverage companies about the BCI.ConclusionsWe found mixed comprehension and low awareness of BCI messages in communities targeted by the American Beverage Association for reduced SSB consumption. Industry self-regulation attempts to reduce SSB consumption may have limited effectiveness if stakeholder input is not addressed. Public health practitioners should be aware of the need to address youths’ and parents’ misunderstandings about SSB consumption, especially in BCI-targeted communities.
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Rhoades, Liz. "124 Fundamentals of Distilled Beverages: Spirits and Their Raw Materials." Journal of Animal Science 99, Supplement_3 (October 8, 2021): 64. http://dx.doi.org/10.1093/jas/skab235.115.
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Abstract Distilling the alcoholic beverage category down, sugar + yeast = ethanol. However, the manufacturing processes for these beverages are complex and unique. Utilizing a myriad of raw material inputs to produce numerous outputs is no small feat. This presentation will provide an overview of the distilled beverage landscape and will discuss some of the key product types, substrates, ancillary ingredients, and their manufacturing processes. On a fundamental level, we will also consider what by-products are created during the process of making these beloved liquids and how that might relate back to the animal industry.
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Fitriani, Fitriani, and Wahyu Rizanu Arifandi. "Implementasi Peraturan Daerah Nomor 23 Tahun 2014 Tentang Retribusi Izin Tempat Penjualan Minuman Beralkohol Kota Palangka Raya." Restorica: Jurnal Ilmiah Ilmu Administrasi Negara dan Ilmu Komunikasi 6, no. 1 (April 30, 2020): 50–56. http://dx.doi.org/10.33084/restorica.v6i1.1376.
Full textAbstract:
This study aims to determine how the Department of Industry and Trade of Palangkaraya City in implementing Regional Regulation No. 23 of 2014 to the Palangkaraya Alcoholic Beverage Seller. The method used is qualitative. The researcher wants to describe the Implementation of Regional Regulation No. 23 of 2014 from the Department of Industry and Trade of Palangka Raya City to the Seller of Alcoholic Beverages. The author uses 4 (four) indicators of policy implementation namely Information, Policy Content, Community Support and Potential Distribution. The data source consists of primary data, namely the results of interviews with Dinas Perindustrian dan Perdagangan, Alcoholic Beverage Sellers and the people of Palangka Raya City, while secondary data sources are in the form of official Regional Regulation Number 23 of 2014.
the results of research on the Implementation of Regional Regulation No. 23 of 2014 are still not optimal due to the difficulty of some Alcoholic Beverage Sellers to be present on time to attend socialization activities and the difficulty of Alcoholic Beverage Sellers in requesting identity cards to teenage buyers. For this reason, the researcher recommends 1) giving a warning to the Alcoholic Beverage Sellers who are late in participating in the Socialization activities and 2) reaffirming the provision of information regarding the Regulations on the prohibition of selling alcoholic drinks to students or under 17 years of age.