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Journal articles on the topic 'Beverages industry'
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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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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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Dr M. Madhavan and Sudheesh Babu U S. "Alcoholic Industry Is Changing Its Outlook Through CSR." GIS Business 15, no. 1 (February 5, 2020): 441–51. http://dx.doi.org/10.26643/gis.v15i1.18807.
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Indian alcoholic beverage industry is one of the biggest alcohol industries across the globe only behind from two major countries such as China and Russia. With population of 1.3 billion India is one of the largest consumer markets across the globe. Growing demand for alcoholic beverages in India is mainly due to therich young population base and growing consumption of alcohol by the young generation. It is also demographically one of the youngest with around 50% of its population below the age of 25 and around 65% below the age of 35, this will add fuel to the rapid growth of alcoholic beverages market. The majority of alcohol volume is consumed by people between the ages of 18 and 40. Goldstein Research analyst forecast the India alcoholic beverages market to grow at a CAGR of 7.4% during the forecast period 2016-2024. Further, the market is anticipated to reach USD 39.7 billion by the end of forecast period as alcohol consumption is growing in urban areas of the country.
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Dr M. Madhavan and Sudheesh Babu U S. "Alcoholic Industry Is Changing Its Outlook Through CSR." GIS Business 15, no. 2 (February 9, 2020): 125–35. http://dx.doi.org/10.26643/gis.v15i2.18902.
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Indian alcoholic beverage industry is one of the biggest alcohol industries across the globe only behind from two major countries such as China and Russia. With population of 1.3 billion India is one of the largest consumer markets across the globe. Growing demand for alcoholic beverages in India is mainly due to therich young population base and growing consumption of alcohol by the young generation. It is also demographically one of the youngest with around 50% of its population below the age of 25 and around 65% below the age of 35, this will add fuel to the rapid growth of alcoholic beverages market. The majority of alcohol volume is consumed by people between the ages of 18 and 40. Goldstein Research analyst forecast the India alcoholic beverages market to grow at a CAGR of 7.4% during the forecast period 2016-2024. Further, the market is anticipated to reach USD 39.7 billion by the end of forecast period as alcohol consumption is growing in urban areas of the country.
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Cerović, Zdenko, and Đuro Horvat. "Impact of weather changes on consumption of beverages in the hospitality industry." Tourism and hospitality management 19, no. 2 (December 10, 2013): 183–99. http://dx.doi.org/10.20867/thm.19.2.3.
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Purpose – The trends of consumption of beverages in the hospitality industry are an important segment of managers’ prediction in the creation and planning of future tourist spending. Predicting the motives and needs of tourists in the consumption of alcoholic and non-alcoholic beverages is of special interest to managers in the hospitality industry. This paper analyses interdependence and the impact of weather changes on the consumption of alcoholic and nonalcoholic beverages. The objective is to analyse the interdependence of the weather (climate) and consumption so that the managers could more successfully create future level of tourist demand for alcoholic and non-alcoholic beverages as an important segment in the creation of tourist consumption in hospitality companies. Design – The research model of the set tasks are hospitality companies for provision of beverage services, i.e. benchmarking with comparable hospitality companies. The used data are those of weather changes in the Adriatic destinations of Porec, Opatija, Mali Lošinj, Zadar, Šibenik, Split, Hvar, and Dubrovnik. Methodology – Regression analysis is used to verify the set hypothesis, that the quantity of consumed beverages increases with the increase in the number of overnights and air temperature. Approach – The intention is to verify the hypothesis that the weather i.e. temperature changes, humidity, and precipitation determine pleasant atmosphere which affects the level of consumption of beverages. Findings –Multiple determination coefficient of 99% shows that 99% of variations in the quantity of the consumed beverages is explained by changes in the number of overnights i.e. air temperature. Originality of the research – The analysed impacts of climate changes on the consumption of beverages is analysed on the example of Adriatic tourist destinations. Research results are applicable in practice and are especially useful to managers on the tourist market regarding prediction of weather changes and, accordingly, creation of high-quality products and services.
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Machado, Ercília, Solange Mussatto, José Teixeira, Mar Vilanova, and José Oliveira. "Increasing the Sustainability of the Coffee Agro-Industry: Spent Coffee Grounds as a Source of New Beverages." Beverages 4, no. 4 (December 17, 2018): 105. http://dx.doi.org/10.3390/beverages4040105.
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This work describes a new process for the production of beverages from spent coffee grounds (SCG), as well as the chemical and sensory profiles. The process consisted of the extraction of antioxidant phenolic compounds of SCG, followed by the fermentation of this extract supplemented with sucrose and fermented broth distillation. Thus, two fermented (10.4% and 10.0% of ethanol, by volume) and two distillated (38.1% and 40.2% of ethanol, by volume) beverages were obtained. A total of 45 and 59 volatile compounds (alcohols, esters, aldehydes, terpenes, lactones, pyrazines, norisoprenoids, volatile phenols and acids) identified and quantified by GC-MS characterized the aroma and flavor of the fermented and distilled beverages, respectively. Twenty sensory descriptors define the sensory profile of the two beverages which corroborated the pleasant smell and taste of coffee in the distillate beverage. Therefore, this work demonstrates that the fermented and distilled beverages obtained from spent coffee grounds have acceptable organoleptic qualities that make them suitable for human consumption.
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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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Ashaolu, Tolulope Joshua. "Safety and quality of bacterially fermented functional foods and beverages: a mini review." Food Quality and Safety 4, no. 3 (March 17, 2020): 123–27. http://dx.doi.org/10.1093/fqsafe/fyaa003.
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Abstract Bacteria have been employed widely in the food and beverage industry, with evolving dimensions in recent years. Proteases derived from lactic acid bacteria (LAB) are useful in the production of fermented functional beverages and are of particular use in conditioning their shelf life, nutritional content, flavour, and texture quality, thus making fermented foods and beverages functional and therapeutic. This review focuses on bacteria, especially protease-producing LAB used in food processing, and their usefulness in the production of functional foods and beverages. A case study of oat beverages was briefly explored due to its popularity. The safety and quality importance of the food products were also considered with a few recommendations.
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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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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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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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Chang, Hsiao-Ping, Chun-Chieh Ma, and Han-Shen Chen. "The Impacts of Young Consumers’ Health Values on Functional Beverages Purchase Intentions." International Journal of Environmental Research and Public Health 17, no. 10 (May 16, 2020): 3479. http://dx.doi.org/10.3390/ijerph17103479.
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Internationally, there is increasing recognition of the importance of proper diet values and habits, a balanced intake of healthy food products, and rates of obesity control encompassing information on fat content and calories. In this context, some beverage manufacturers have shifted to marketing their products as having fewer calories and more functional benefits. This study aims to develop an extended value–attitude–behavior (VAB) research model that includes three constructs, namely, cue to action, self-efficacy, and health orientation, to explore the impacts of university students’ health values on their purchase intentions concerning functional beverages. The results indicated that university students’ interest in functional beverages was significantly affected by their health values. Besides, both interests in functional beverages and health orientation were significant predictors of purchase intention, while cue to action and self-efficacy were not. Based on these results, enhancing consumers’ education about food security is suggested. Furthermore, the findings provide crucial insights for marketing channels, suggesting the beverage industry can target consumers’ health values concerning health beverages as the key to purchase intention and attract business by developing practical marketing strategies.
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Nóbrega, Ian C. C., Igor H. L. Costa, Axel C. Macedo, Yuri M. Ishihara, and Dirk W. Lachenmeier. "Serving Temperatures of Best-Selling Coffees in Two Segments of the Brazilian Food Service Industry Are “Very Hot”." Foods 9, no. 8 (August 3, 2020): 1047. http://dx.doi.org/10.3390/foods9081047.
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The International Agency for Research on Cancer has classified the consumption of “very hot” beverages (temperature >65 °C) as “probably carcinogenic to humans”, but there is no information regarding the serving temperature of Brazil’s most consumed hot beverage—coffee. The serving temperatures of best-selling coffee beverages in 50 low-cost food service establishments (LCFS) and 50 coffee shops (CS) were studied. The bestsellers in the LCFS were dominated by 50 mL shots of sweetened black coffee served in disposable polystyrene (PS) cups from thermos flasks. In the CS, 50 mL shots of freshly brewed espresso served in porcelain cups were the dominant beverage. The serving temperatures of all beverages were on average 90% and 68% above 65 °C in the LCFS and CS, respectively (P95 and median value of measurements: 77 and 70 °C, LCFS; 75 and 69 °C, CS). Furthermore, the cooling periods of hot water systems (50 mL at 75 °C and 69 °C in porcelain cups; 50 mL at 77 °C and 70 °C in PS cups) to 65 °C were investigated. When median temperatures of the best-selling coffees are considered, consumers should allow a minimum cooling time before drinking of about 2 min at both LCFS and CS.
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Bogdanović, Mario, and Stefanija Maračić. "Unaprjeđenje organizacije rada odjela hrane i pića na primjeru restorana hotela Radisson Blu Resort Split." Oeconomica Jadertina 6, no. 2 (November 12, 2017): 4. http://dx.doi.org/10.15291/oec.1340.
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The essence of the catering industry is providing food and beverages services. The food and beverages department provides the food and beverages in the hotel industry, with its restaurant being the most visible part where the food and beverages supply and demand takes place. The researching of this organizational segment is important because it contributes to the understanding and improvement of the
organizational efficacy of the food and beverage department, in particular the restaurant units of the catering organizations. The aim of this paper is to explore the organization of work within the food and beverage department in the Hotel Radisson Blu Resort in Split. The proposed research evolves around the problems of the organization of work of a specific restaurant Fig & Leaf located in the Radisson Blue Resort Split Hotel. The research was conducted by means of questionnaire that included all the employees of the restaurant (N=20). Certain problem areas have been identified in the restaurant’s organization of work: a) a sub-optimal number of employees; b) multiple chain of commands; c) problems of sub-optimal organizational structures in the work of the restaurant; d) problems regarding certain aspects of the organizational culture of the restaurant relating to team work, participatory decision-making, inter-personal trust. For the diagnosed problems in the organization of the restaurant organizational solutions were offered aimed at improving management. This way of solving the organizational sub-optimality can be generally applied within the restaurant business.
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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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Gonzalez Viejo, Claudia, Damir D. Torrico, Frank R. Dunshea, and Sigfredo Fuentes. "Emerging Technologies Based on Artificial Intelligence to Assess the Quality and Consumer Preference of Beverages." Beverages 5, no. 4 (November 1, 2019): 62. http://dx.doi.org/10.3390/beverages5040062.
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Beverages is a broad and important category within the food industry, which is comprised of a wide range of sub-categories and types of drinks with different levels of complexity for their manufacturing and quality assessment. Traditional methods to evaluate the quality traits of beverages consist of tedious, time-consuming, and costly techniques, which do not allow researchers to procure results in real-time. Therefore, there is a need to test and implement emerging technologies in order to automate and facilitate those analyses within this industry. This paper aimed to present the most recent publications and trends regarding the use of low-cost, reliable, and accurate, remote or non-contact techniques using robotics, machine learning, computer vision, biometrics and the application of artificial intelligence, as well as to identify the research gaps within the beverage industry. It was found that there is a wide opportunity in the development and use of robotics and biometrics for all types of beverages, but especially for hot and non-alcoholic drinks. Furthermore, there is a lack of knowledge and clarity within the industry, and research about the concepts of artificial intelligence and machine learning, as well as that concerning the correct design and interpretation of modeling related to the lack of inclusion of relevant data, additional to presenting over- or under-fitted models.
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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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Sultoni, Mohammad Hamim. "INTEGRATED MARKETING STRATEGY FOR BEVERAGES FRANCHISE INDUSTRY." Makro: Jurnal Manajemen dan Kewirausahaan 4, no. 2 (November 30, 2019): 170–78. http://dx.doi.org/10.36467/makro.2019.04.02.05.
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Gupta, Seema. "Indian Alcoholic Beverages Industry: A Strategic Analysis." Paradigm 7, no. 1 (January 2003): 46–58. http://dx.doi.org/10.1177/0971890720030105.
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The Indian Alcoholic Beverages Industry is under the process of phased liberalization and hence is going through turbulent transformation. The changing environment demands fresh thinking and a re-look at the strategy to gain the cutting edge. This paper attempts to look at the various macro and micro environmental factors operating in the industry to gain a holistic understanding of it. The paper uses the model of strategic analysis by George Day to analyze the bargaining power of buyers and suppliers, the threat of new entrants, threat of substitutes, intensity of rivalry, impact of technological changes, growth & volatility of the market and the influence of government and regulatory interventions. These variables affecting the industry have been categorized as favourable or adverse which accordingly influence the profitability of the industry. The paper also identifies some strategic initiatives, which can be adopted to leverage the favourable forces and protect themselves from the adverse ones. A good understanding of the industry enables management to detect opportunities early and exploit them forcefully.
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Cong, Lei, Phil Bremer, and Miranda Mirosa. "Functional Beverages in Selected Countries of Asia Pacific Region: A Review." Beverages 6, no. 2 (April 1, 2020): 21. http://dx.doi.org/10.3390/beverages6020021.
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Functional beverages have gained increasing market share over the last decade. As the Asia Pacific region is one of the largest and most important markets for functional foods, it is critical when developing and promoting new products that food manufacturers/marketers have a good understanding of the Asia Pacific market, including the legislative requirements and consumers’ perceptions of functional beverages. A literature review was undertaken to elucidate legislation criteria and consumers’ perceptions of functional beverages in Asia Pacific countries. Topics reviewed included the origin and definitions of functional foods and beverages; the legislative criteria for functional foods and beverages in four representative countries—Australia, New Zealand, China, and Japan; and consumers’ perceptions of functional beverages. There was no concrete definition of “functional food” or “functional beverage” region-wide and correspondingly, the legislative terms and regulatory frameworks for functional foods and beverages varied from country to country and showed divergence due to cultural differences. The systematic review of consumer perceptions of functional beverages showed that product acceptance and purchase intention for different functional beverages was heterogeneous among consumers in the Asian Pacific Region, with many factors playing a role including product attributes (e.g., functional attributes, sensory attributes, and product form) and consumer perceptions (e.g., health motivation, trust in food industry, and food neophobia). The findings from this review will help guide product development and inform marketing strategies for functional beverages targeting the Asia Pacific region by providing information on legislation and consumers’ perceptions.
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Anderson, Kym. "Consumer Taxes on Alcohol: An International Comparison over Time." Journal of Wine Economics 15, no. 1 (February 2020): 42–70. http://dx.doi.org/10.1017/jwe.2020.2.
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AbstractRates of alcohol taxation, and the types of tax instruments used, vary enormously between countries and have tended to rise in recent times. Within each country, they also vary between beverages and often between qualities and styles of each beverage. This article computes consumer tax equivalents in U.S. dollars per litre of alcohol and as percentages of wholesale prices of representative beverages for 42 high- and middle-income countries. That allows comparisons across countries of taxes not just for each product on its own, but also relative to those for other alcoholic beverages. The wide dispersion of rates and differences in tax instruments across countries and products suggest differing strengths of health and welfare lobbyists and industry groups in influencing government decision-making. (JEL Classifications: D12, D62, E62, H23, I18, P46)
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Zokaityte, Egle, Vita Lele, Vytaute Starkute, Paulina Zavistanaviciute, Darius Cernauskas, Dovile Klupsaite, Modestas Ruzauskas, et al. "Antimicrobial, Antioxidant, Sensory Properties, and Emotions Induced for the Consumers of Nutraceutical Beverages Developed from Technological Functionalised Food Industry By-Products." Foods 9, no. 11 (November 6, 2020): 1620. http://dx.doi.org/10.3390/foods9111620.
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This study aims to develop nutraceutical beverages containing food processing by-products in their formulation, and determine the opinion of consumers. This is done by testing whether they know that the main ingredients of the product are by-products, performing an overall acceptability test of the developed beverages, and evaluating the emotions induced by the newly developed beverages for consumers. The main ingredients used for the preparation of added-value beverages were fermented milk permeate (containing galactooligosaccharides), extruded and fermented wheat bran (WB) (containing ≥6.0 log10 CFU g−1 viable antimicrobial properties showing lactic acid bacteria (LAB) strains), and different fruit/berry by-products (FBB) (as a source of compounds showing antioxidant properties). The definition of the quantities of bioactive ingredients was based on the overall acceptability of the prepared beverages, as well as on emotions induced in consumers by the tested beverages. Functional properties of the developed beverages were proofed by the evaluation of their antimicrobial and antioxidant properties, as well as viable LAB count during storage. Desirable changes in extruded and fermented WB were obtained: Fermentation reduced sugar concentration and pH in samples with predominant lactic acid isomer L(+). In addition, the viable LAB count in the substrate was higher than 6.0 log10 CFU g−1, and no enterobacteria remained. By comparing the overall acceptability of the beverages enriched with WB, the highest overall acceptability was shown for the samples prepared with 10 g of the extruded and fermented WB (7.9 points). FBB showed desirable antimicrobial activity: Shepherd inhibited—2, sea buckthorn—3, blueberries—5, and raspberries—7 pathogens from the 10 tested. Comparing different beverage groups prepared with different types of FBB, in most cases (except sea buckthorn), by increasing FBB content the beverages overall acceptability was increased, and the highest score (on average, 9.5 points) was obtained for the samples prepared with 5.0 and 7.5 g of blueberries FBB. Moreover, a very strong positive correlation (r = 0.8525) was found between overall acceptability and emotion “happy” induced in consumers by the prepared beverages enriched with extruded and fermented WB and FBB. By comparing the samples prepared with the addition of WB with samples prepared with WB and FBB, it was observed that most FBB increased total phenolic compounds (TPC) content (on average, by 9.0%), except in the case of samples prepared with sea buckthorn. A very high positive correlation (r = 0.9919) was established between TPC and antioxidant activity. Finally, it can be stated that the newly developed nutraceutical beverages were acceptable for consumers, induced positive emotions, and possessed desirable antimicrobial and antioxidant properties, while being prepared in a sustainable and environmentally friendly manner.
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Smith, Tracey J., Scott J. Montain, Danielle Anderson, and Andrew J. Young. "Plasma Amino Acid Responses after Consumption of Beverages with Varying Protein Type." International Journal of Sport Nutrition and Exercise Metabolism 19, no. 1 (February 2009): 1–17. http://dx.doi.org/10.1123/ijsnem.19.1.1.
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Purpose:To examine how different proteins in a carbohydrate-protein beverage affect postprandial amino acid (AA), glucose, and insulin responses.Methods:Two randomized, repeated-measures experiments were performed. In one, 10 volunteers drank 3 carbohydrate-protein beverages (380 kcal, 76 g carbohydrate, 19 g protein, 2 g fat) in separate (>7 days) trials, each differing in protein type. All drinks consisted of cocoa (4 g) and nonfat dry milk (1 g) supplemented with casein (CAS), whey (WP), or a casein and whey blend (CAS-WP). Ten additional volunteers consumed the same drinks after 60 min of varying-intensity exercise (60% and 85% VO2peak). Blood glucose, insulin, glucose-dependent insulinotrophic polypeptide (GIP), and AAs were measured every 15–30 min for 4 hr after beverage consumption.Results:Branchedchain AA concentrations peaked at 30 min and did not differ between beverages at rest (0.69 ± 0.12 mmol/L) or postexercise (0.70 ± 0.07 mmol/L). There were no significant differences between beverages with respect to initial (time 0–60) or total area under the curve (time 0–240) for any outcome measures at rest or postexercise.Conclusion:High-carbohydrate beverages containing various proportions of milk proteins procured from a supplier to the commercial industry had no impact on AA concentration. Retrospective chemical analysis of commercial proteins showed that casein was partially hydrolyzed; therefore, consumers should carefully consider the manufacturer (to ensure that the product contains intact protein) or other factors (i.e., cost or taste) when procuring these beverages for their purported physiological effects.
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Perumal, Ilangovan, Uma Devi Krisnan, and Nur Syahirah Binti Abdul Halim. "Social Media in Food and Beverages Industry: Case of Klang Valley, Malaysia." International Journal of Business and Management 12, no. 6 (May 18, 2017): 121. http://dx.doi.org/10.5539/ijbm.v12n6p121.
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Social media marketing plays an important role for the food and beverages industry either new or existing companies. The main objective of this study is to determine the factors influencing the usage of social media as a marketing medium in the food and beverage industry. The study was conducted to test the research question and hypotheses. Data was gathered from quantitative research methods. This research investigate the factors influencing the usage of social media as a marketing media in the food and beverage industry. A total of 198 respondents were participated in this research. Questionnaire has been used to collect the information from respondents to measurement and quantify the respondent’s response with the help of 5 point Likert scale (which indicate 1 = strongly disagree, to 5 = strongly agree). Data collected was analyzed using Pearson Correlation Coefficient and Multiple Regression Analysis. Result shows two of the independent variables; brand awareness and customer acquisition and retention have positive significant value and strong relationship with the dependent variable, the other two independent variables; information platform and feedback have negative significant value relationship with the dependent variable.
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Abubakar, Ismaila, and Haruna Isa Mohammad. "Linking Product Line Strategies to Competitive Advantage." SEISENSE Journal of Management 2, no. 4 (June 16, 2019): 65–78. http://dx.doi.org/10.33215/sjom.v2i4.166.
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Purpose-This study examines the relationships between product line strategies and competitive advantage in Nigerian foods and beverages industry.
Design/Methodology-Data were obtained from a sample of 278 employees choosing from 8 companies in the foods and beverages industry located in north-eastern Nigeria using a self-administered questionnaire. Pearson's correlation and Multiple regression were conducted in the data analysis.
Findings-Findings of the research revealed that all four hypotheses were supported signifying that product line strategies have significant effects on the competitive advantage of foods and beverages companies in Nigeria.
Practical Implications-The study combined the dimensions of product line strategies to determine optimal product line in the food and beverages industry. It provides the decision makers of food and beverages firms in Nigeria with a guide for determining the blend of product line strategies to adopt in order to gain competitive advantage. It also served as a guide to potential investors in the food and beverages industry to make an informed decision that can strategically improve the efficiency and effectiveness through its advocacy on reforming product line strategies.
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de Oliveira, Julia M. C., Evandro L. de Souza, Kaíque Y. G. de Lima, Marcos dos S. Lima, Vanessa B. Viera, Rita de Cássia R. do E. Queiroga, and Maria Elieidy G. de Oliveira. "Physicochemical Parameters, Phytochemical Profile and Antioxidant Properties of a New Beverage Formulated with Xique-Xique (Pilosocereus gounellei) Cladode Juice." Foods 10, no. 9 (August 24, 2021): 1970. http://dx.doi.org/10.3390/foods10091970.
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This study elaborated different formulations with xique-xique (Pilosocereus gounellei) cladode, passion fruit and lime juice and sugar cane syrup. The formulated beverages were subjected to physical and physicochemical analysis, determination of total carotenoid, total flavonoid and total phenolic compound contents, as well as of their antioxidant activity (ABTS and FRAP method), organic acid, sugar and phenolic compound profile during 21 days of refrigeration storage (4 °C). Significant variations were found among formulated beverages for most of the measured parameters during storage. Beverages with xique-xique juice were less acidic (7.90–10.27 g/100 mL) than beverages without this juice (11.66–12.76 g/100 mL). Beverages with xique-xique juice had overall higher contents of bioactive compounds and higher antioxidant activity when compared to the control formulation. Beverages with the highest xique-xique juice concentrations had the highest contents of carotenoids (51.51–59.27 µg/100 mL), flavonoids (1.39–2.15 mg CE/100 mL), phenolic compounds (68.49–115.66 mg EGA/100 mL) and antioxidant activity, as measured by ABTS (0.71–0.84 µmol Trolox/mL) and FRAP (0.33–0.39 µmol Trolox/mL). These results indicate that the incorporation of xique-xique cladode juice in these mixed beverages enhanced their bioactive properties, especially of antioxidant compounds, enabling the development of a new product with potential functional properties to the beverage industry.
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Al-Jethelah, M. S. M., H. S. Dheyab, S. Khudhayer, T. K. Ibrahim, and A. T. Al-Sammarraie. "Latent heat storage for hot beverages." Journal of Mechanical Engineering and Sciences 13, no. 3 (September 27, 2019): 5653–64. http://dx.doi.org/10.15282/jmes.13.3.2019.27.0453.
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Latent heat storage has shown a great potential in many engineering applications. The utilization of latent heat storage has been extended from small scales to large scales of thermal engineering applications. In food industry, latent heat has been applied in food storage. Another potential application of latent heat storage is to maintain hot beverages at a reasonable drinking temperature for longer periods. In the present work, a numerical calculation was performed to investigate the impact of utilizing encapsulated phase change material PCM on the temperature of hot beverage. The PCM was encapsulated in rings inside the cup. The results showed that the encapsulated PCM reduced the coffee temperature to an acceptable temperature in shorter time. In addition, the PCM maintained the hot beverage temperature at an acceptable drinking temperature for rational time.
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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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Miles, Carol A., Travis R. Alexander, Gregory Peck, Suzette P. Galinato, Christopher Gottschalk, and Steve van Nocker. "Growing Apples for Hard Cider Production in the United States—Trends and Research Opportunities." HortTechnology 30, no. 2 (April 2020): 148–55. http://dx.doi.org/10.21273/horttech04488-19.
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Hard cider, made by fermenting apple (Malus ×domestica) juice, was at one time the most widely consumed alcoholic beverage in America. Largely abandoned after Prohibition, within the past 2 decades the rise in popularity of craft beverages has led to the reemergence of hard cider as an alternative to beer, wine, and spirits. Today, hard cider represents one of the fastest growing sectors within the craft beverage industry. The recent interest in cider presents additional marketing opportunities for apple growers and businesses currently involved in, or considering entering, the apple cider or craft beverages industries. However, the lack of a strong history or experience in selecting, producing, and using cider apples poses a significant challenge to this emerging market. This article reviews the current state of research in cider apple production, including economic feasibility, mechanized management, and cultivar evaluation and improvement.
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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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Wulandari, Sari, and Sari Fajar Ayu. "THE FACTORS AFFECTING LABOR DEMAND IN THE FOOD AND TOBACCO INDUSTRY IN NORTH SUMATERA PROVINCE." Quantitative Economics Journal 9, no. 2 (February 28, 2021): 50. http://dx.doi.org/10.24114/qej.v9i2.23603.
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Labor demand in North Sumatra during the period 1991 to 2012 showed a fluctuating condition, where in 2001 is decline. This research aims to analyze the influence of the investment sector, the number of industries, the regional minimum wage and inflation on labor demand sectors of the food industry, beverages and tobacco in North Sumatra Province simultaneously and partially. The data used are secondary data source from Statistics Indonesia of North Sumatra Province namely variable investment industry, the number of industries, the minimum wage, inflation and labor amount of food beverages and tobacco industry in North Sumatra province in the time series from 1991 till 2012 Data analysis wasper formed using OLS (Ordinary Least Square) with multiple linear regression models estimated with the help of the program E-views 7. The results of this study simultaneously changes in industry investment variables, the number of industries, RMW, and inflation significantly influence demand labor sector food industry, beverages and tobacco in North Sumatra Province. While partially concluded that the investment variable number of industry sectors and industries and a significant positive effect, negative effect variables and minimum significant wage, while the inflation variable and no significant negative effect on the demand for labor in the industrial sector of food, beverages and tobacco in North Sumatra Province. The results of this study also showed that the most dominant variable effect on labor demand sectors of the food industry, beverages and tobacco in North Sumatra Province is the minimum wage.
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Gondal, Aqarab Husnain, Qammar Farooq, Irfan Hussain, and Muhammad Danish Toor. "Role of Microbes in Plant Growth and Food Preservation." Agrinula : Jurnal Agroteknologi dan Perkebunan 4, no. 2 (June 17, 2021): 106–21. http://dx.doi.org/10.36490/agri.v4i2.158.
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Introduction: Microbes perform better functions for agricultural production by promoting various direct and indirect mechanisms in soil and plants. If agricultural development is to satisfy the needs of an increasing global population, a deeper understanding of soil microbiology is needed. Furthermore, microbial biota such as yeast, bacteria etc., plays a significant role in food preservation by various mechanisms.
Review results: Despite their pathogenicity, microbes play a substantial role in dispensing an assortment of fermented drinks and foods in the food industry and home. Probiotics, fermented foods and alcoholic beverages are flattering extra popular due to their health benefits and flavour. Furthermore, they increase the yield and growth of plants by improving mineral availability to the plants and by another mechanism.
Review implementation: This present review also discusses the various organisms used in the agricultural processing of beverages and food and the benefits of using the following microbes in the beverage and food industry.
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Popkin, Barry M. "Contemporary nutritional transition: determinants of diet and its impact on body composition." Proceedings of the Nutrition Society 70, no. 1 (November 22, 2010): 82–91. http://dx.doi.org/10.1017/s0029665110003903.
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The world has experienced a marked shift in the global BMI distribution towards reduced undernutrition and increased obesity. The collision between human biology, shaped over the millennia and modern technology, globalization, government policies and food industry practices have worked to create far-reaching energy imbalance across the globe. A prime example is the clash between our drinking habits and our biology. The shift from water and breast milk as the only beverages available, to a vast array of caloric beverages was very rapid, shaped both by our tastes and aggressive marketing of the beverage industry. Our biology, shaped over millennia by daily consumption of water and seasonal availability of food, was not ready to compensate for the liquid energies. Other dietary changes were similarly significant, particularly the shift towards increased frequency of eating and larger portions. The roles of the food and beverage production, distribution and marketing sectors in not only shaping our diet but also accelerating these changes must be understood. Apart from the role of beverages, there is much less consensus about the role of various components of our diet in energy imbalance. Understanding the determinants of change in the key components of our diet through an array of research provides insights into some of the options we face in attempting to attain a great balance between energy intake and expenditures while creating an overall healthier dietary pattern. A few countries are systematically addressing the causes of poor dietary and physical activity patterns and high energy imbalance.
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Chauhan, Suresh, Sukarn Sharma, and Yenesew Alene. "Bridging the Gap between Producers and Consumers of Himachali Fruit Wines." Atna - Journal of Tourism Studies 8, no. 1 (January 1, 2013): 33–42. http://dx.doi.org/10.12727/ajts.9.3.
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Tourism is travel for recreational, leisure or business purposes. This vast industry is associated with different services like Accommodation, Food and Beverage services, Travel services, Recreation and Entertainment. These days tourists not only look for vacations and travel—they seek cultural education, historical significance, natural or inbuilt beauty, and to taste local cuisine and beverages. In Beverages especially, wines play an important role. Winemaking has existed throughout Indian history but was particularly encouraged by Portugal and the United Kingdom. The Old Testament in the Bible gives evidence of existence of wines, but there is a definite evidence of its use in China in 2000 BC and in Egypt in 3000 BC. Having a well established name in fruit juices, Himachal Pradesh (a northern hill state in India) has planned to venture in the area of fruit wines. To know the present position of Himachal’s wine industry and the gaps therein, a research was conducted. It was found that Himachal’s wine industry should address issues like availability of multiple flavours of fruit wines and stiff competition with beer and breezer. However, the industry can take advantage of three factors associated with these wines viz. health, flavour, and price. This can help Himachal to set up the same benchmark as it has done in case of juices.
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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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Mediano Stoltze, Fernanda, Joshua O. Barker, Rebecca Kanter, Camila Corvalán, Marcela Reyes, Lindsey Smith Taillie, and Francesca R. Dillman Carpentier. "Prevalence of child-directed and general audience marketing strategies on the front of beverage packaging: the case of Chile." Public Health Nutrition 21, no. 03 (November 2, 2017): 454–64. http://dx.doi.org/10.1017/s1368980017002671.
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AbstractObjectiveFront-of-package (FOP) marketing strategies of a wide variety of beverages were catalogued to examine the prevalence of each strategy prior to a sweeping Chilean restriction of child-directed marketing aimed at reducing obesity-related disease among Chile’s youth.DesignPhotographs of 1005 beverage packages were quantitatively content-analysed to code whether a variety of child-directed, health-oriented and other marketing strategies (e.g. sales promotions) were present on each product’s FOP. Strategies were then analysed based on beverages’ product category, total sugar, energy and tax status (beverages with added sugars are taxed at different rates).SettingPhotographs were taken in six urban supermarkets in Santiago, Chile, representing five different supermarket chains.ResultsBeverages using child-directed characters or nature/fruit references were higher in total sugar and beverages with child-directed characters or childhood/family references were higher in energy than beverages without these respective strategies. Of the beverages taxed at the highest rate (greatest amount of added sugars), 49 % used nutrition and health appeals and 80 % used nature or fruit appeals. Plain waters and plain milks were less likely than other selected product categories to use health-oriented appeals or multiple FOP strategies in combination.ConclusionsFOP marketing on beverages varied according to the nutritional quality of the product, with heavier use of health-oriented and child-directed strategies in less healthy products. Marketing activities warrant continued observation to evaluate how industry responds to new marketing restrictions as these restrictions are evaluated in the light of existing taxes and other regulatory efforts to improve diets and reduce obesity-related disease.
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Gundlach, Gregory T., and Paul N. Bloom. "Slotting Allowances and the Retail Sale of Alcohol Beverages." Journal of Public Policy & Marketing 17, no. 2 (September 1998): 173–84. http://dx.doi.org/10.1177/074391569801700203.
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Considerable controversy and debate surrounds the practice of slotting allowances, or fees, paid by manufacturers for obtaining the patronage of retailers. To date, regulators have yet to agree on public policy toward these practices; at least one federal antitrust agency suggests that slotting fees may be competitive, another has conducted investigations into these practices, and still another suggests banning them altogether. In this article, the authors examine the recent decision by the Bureau of Alcohol, Tobacco, and Firearms (BATF) to prohibit slotting allowances in the retail sale of alcohol beverages. Focusing on the regulatory environment, industry structure, marketing practices, and consumer consumption behavior in the alcohol beverage industry, the authors analyze the BATF's decision and attempt to reconcile disparate public policy treatment of these practices. Implications for understanding slotting allowances and recommendations for further public policy development and research then are explored.
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Panghal, Anil, Rakesh Patidar, Sundeep Jaglan, Navnidhi Chhikara, Sunil K. Khatkar, Yogesh Gat, and Neelesh Sindhu. "Whey valorization: current options and future scenario – a critical review." Nutrition & Food Science 48, no. 3 (May 14, 2018): 520–35. http://dx.doi.org/10.1108/nfs-01-2018-0017.
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PurposeThe purpose of this paper is to review the advanced technologies and approaches for utilization of waste generated in dairy industry. Whey is highly contaminated, with a high organic load around 100,000 mg O2/L COD (chemical oxygen demand), and is not used for further processing. The waste generated in different food industries can be utilized in different value addition product with the help of advanced technology.Design/methodology/approachMajor well-known bibliometric information sources are the Web of Science, Scopus, Mendeley and Google Scholar. Several keywords like nutrition value of whey, whey utilization, whey valorization, whey technologies, whey beverages, fruit-based whey beverage, carbonated beverage, probiotic or alcoholic beverages, herbal beverage, fermented beverage and current scenarios were chosen to obtain a large range of papers to be analyzed. A final inventory of 126 scientific sources was made after sorting and classifying them according to different criteria based on topic, academic field country of origin and year of publication.FindingsThe comprehensive review of different literature, data sources and research papers seeks to find and discuss various sustainable solutions to this huge waste generated from milk industry. The sustainable use of whey for production and conversion in different types of products can uplift the bio-based economy of industries and thereof national/international economy. The recent upsurge in consumer interest for health-promoting products has opened up new vistas for whey beverages and other whey products research and development.Originality/valueThe paper draws out different sustainable characteristics and technology of whey products available in market, as well as potential products to be launched in the market. Interestingly, over the past few years, dairy industries have applied various technologies to process cheese whey and are in search of new products which can be prepared from the by-product. This review discusses on the recent research development of whey valorization with particular reference to technologies used in the addition to their commercial availability and a way forward.
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Bengoa, Ana Agustina, Carolina Dardis, Graciela L. Garrote, and Analía G. Abraham. "Health-Promoting Properties of Lacticaseibacillus paracasei: A Focus on Kefir Isolates and Exopolysaccharide-Producing Strains." Foods 10, no. 10 (September 22, 2021): 2239. http://dx.doi.org/10.3390/foods10102239.
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Among artisanal fermented beverages, kefir (fermented milk drink) and water kefir (fermented nondairy beverage) are of special interest because their grains can be considered natural reservoirs of safe and potentially probiotic strains. In the last years, several reports on Lacticaseibacillus paracasei (formerly Lactobacillus paracasei) isolated from both artisanal fermented beverages were published focusing on their health-promoting properties. Although this is not the predominant species in kefir or water kefir, it may contribute to the health benefits associated to the consumption of the fermented beverage. Since the classification of L. paracasei has been a difficult task, the selection of an adequate method for identification, which is essential to avoid mislabeling in products, publications, and some publicly available DNA sequences, is discussed in the present work. The last findings in health promoting properties of L. paracasei and the bioactive compounds are described and compared to strains isolated from kefir, providing a special focus on exopolysaccharides as effector molecules. The knowledge of the state of the art of Lacticaseibacillus paracasei from kefir and water kefir can help to understand the contribution of these microorganisms to the health benefits of artisanal beverages as well as to discover new probiotic strains for applications in food industry.
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Hallak, Rob, Craig Lee, and Ilke Onur. "Examining healthy beverages in the hospitality industry: evidence from Australia and New Zealand." British Food Journal 122, no. 2 (December 11, 2019): 365–79. http://dx.doi.org/10.1108/bfj-05-2019-0324.
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Purpose The purpose of this paper is to report on a study that examines the sale and provision of healthy beverages across four sectors of the hospitality industry: restaurants, cafes, pubs and quick-service/takeaways. Specifically, the research investigates perceptions of demand for healthy products, challenges to distribution and strategies for increasing supply. In addition, business managers’ attitudes and behaviours with regard to offering healthy beverages, including probiotic beverages (i.e. kombucha, kefir, etc.), are explored, as these are among the fastest growing drinks category. Design/methodology/approach Data were collected in 2018 through 400 telephone interviews with hospitality business managers from Australia (n=250) and New Zealand (n=150). Data were analysed through SPSS and Stata using descriptive statistics and Probit regression, with a binary outcome variable of “sell/ do not sell” probiotics to consumers. Findings Results suggest that the business’ decision to sell healthy beverages is influenced by perceptions of consumer demand, profit margins, shelf life of the products and if locally produced. Originality/value The findings from this exploratory study present new insights on how hospitality firms respond to consumer demand for healthy options, and the factors influencing their decision to incorporate healthier beverages in their menus.
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M. Haniff, Shariff Bin, and Mohd Suberi Bin Ab Halim. "Marketing capabilities and performance of SMEs in food and beverages industry in Malaysia." International Journal of Academic Research 6, no. 1 (January 30, 2014): 187–95. http://dx.doi.org/10.7813/2075-4124.2014/6-1/b.26.
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Mallarino, Christina, Luis F. Gómez, Laura González-Zapata, Yazmín Cadena, and Diana C. Parra. "Advertising of ultra-processed foods and beverages: children as a vulnerable population." Revista de Saúde Pública 47, no. 5 (October 2013): 1006–10. http://dx.doi.org/10.1590/s0034-8910.2013047004319.
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The rapid nutrition transition occurring in Latin America has resulted in a sharp increase of childhood overweight and obesity. Recent evidence has shown that food and beverage advertising has a great influence on children’s eating behavior. This population has become a key target market for the ultra-processed foods and beverages industry, which is marketing products in an aggressive way. Evidence shows that Latin American countries have poor regulation of ultra-processed foods and beverages advertising, where the discourse of self-regulation still prevails over statutory regulations. The following commentary explores how advertising might play an important role in developing unhealthy dietary patterns and obesity in Latin American children, as well as the urgent need for government action and the involvement of civil society to tackle this public health issue.
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DAMANIK, SABARMAN. "KAJIAN PENAWARAN KELAPA UNTUK MEMENUHI PERMINTAAN INDUSTRI MINYAK KELAPA DAN INDUSTRI MAKANAN-MINUMAN (Studi Kasus Kabupaten Indragiri Hilir, Riau)." Jurnal Penelitian Tanaman Industri 13, no. 2 (June 25, 2020): 49. http://dx.doi.org/10.21082/jlittri.v13n2.2007.49-56.
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ABSTRAK<br />Penelitian dengan kajian penawaran kelapa untuk memenuhi<br />permintaan industri minyak kelapa dan industri makanan dan minuman<br />telah dilakukan di Desa Sei Ara, Kabupaten Indragiri Hilir, Riau sejak<br />Februari 2005 sampai dengan Juli 2006. Pengumpulan data dilaksanakan<br />terhadap 90 orang petani kelapa.Tujuan penelitian adalah untuk melihat<br />keterkaitan dan elastisitas penawaran kelapa dalam memenuhi permintaan<br />industri minyak kelapa, industri makanan-minuman, industri kosmetik dan<br />rumah tangga. Model ekonometrika yang dibangun dalam studi empiris ini<br />telah mampu menjelaskan perilaku penawaran kelapa dan permintaan kelapa<br />untuk industri minyak kelapa, industri makanan-minuman, industri kosmetik dan<br />permintaan rumah tangga. Perilaku perkembangan areal kelapa pada ke-tiga<br />perkebunan (Rakyat, BUMN dan Swasta Besar) menunjukkan respon yang<br />elastis terhadap harga kompetitornya. Respon produktivitas kelapa menunjuk-<br />kan sangat tidak elastis terhadap harga komoditasnya, termasuk kompetitor-<br />nya, serta harga pasar ekspor. Namun demikian peubah-peubah harga cukup<br />signifikan untuk melihat pengaruhnya terhadap respon produktivitas kelapa.<br />Permintaan kelapa untuk industri minyak kelapa, industri makanan, industri<br />kosmetik dan rumah tangga sangat respon terhadap perubahan harga komoditas<br />kelapa dan harga substitusi minyak sawit.<br />Kata kunci : Kelapa, Cocos nucifera L., ekonometrika, minyak kelapa,<br />penawaran, harga, Riau<br />ABSTRACT<br />Study of coconut supply for some industries including coconut<br />oil, food and beverage industry<br />The study of coconut supply for some industries including coconut<br />oil, food and beverages industry was conducted from February 2005 to<br />July 2005 in Sei Ara Village, Indragiri Hilir District, Riau Province. The<br />primary data were collected through the interviews of 90 coconut<br />farmers.The objective of the research was to find out the linkage and<br />coconut supply elasticity in demand for some industry coconut oil, food<br />and beverage industry, cosmetic and household. The result research<br />through economic analysis of 10 structural equations and 7 identity<br />equations were shown. Econometrics model that was established in the<br />empiric study enable to give explanation on coconut supply and demand<br />pattern for some industries such as coconut oil, food and-beverage<br />industry, cosmetics and household demand. Development pattern for<br />coconut area on the three plantations (public, BUMN and private) shows<br />elastic responds on their competitor's price. Coconut productivity response<br />shows very inelastic on the price, including the competitor and export<br />market price. Nevertheless, variables of price sufficient enough to use as<br />indicator of the effect on coconut productivity respond. Coconut supply for<br />some industries including coconut oil, food-and beverages industry,<br />cosmetics and household industries show high respond on the exchange of<br />coconut price and indirect substitution price (oil palm).<br />Key words: Coconut, Cocos nucifera L., econometric, coconut oil,<br />supply, price, Riau
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Setiawan, Maman, and Alfons G. J. M. Oude Lansink. "Dynamic technical inefficiency and industrial concentration in the Indonesian food and beverages industry." British Food Journal 120, no. 1 (January 2, 2018): 108–19. http://dx.doi.org/10.1108/bfj-04-2017-0226.
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Purpose The purpose of this paper is to investigate the relation between industrial concentration and technical inefficiency in the Indonesian food and beverages industry using a dynamic performance measure (dynamic technical inefficiency) that accounts for the presence of adjustment costs. Design/methodology/approach This research uses panel data of 44 subsectors in the Indonesian food and beverages industry for the period 1980-2014. The dynamic input directional distance function is applied to estimate the dynamic technical inefficiency. Further, the Granger causality between industrial concentration and dynamic technical inefficiency is tested using a dynamic panel data model. A bootstrap truncated regression model is finally applied to estimate the relation between industrial concentration and dynamic technical inefficiency based on the results from the Granger causality test. Findings The results show that the Indonesian food and beverages industry has a high dynamic technical inefficiency. Investigation of the causality of the relation shows that industrial concentration has a positive effect on dynamic technical inefficiency at the subsector level, with no reversed causality. The results suggest that the quiet life hypothesis applies to the Indonesian food and beverages industry. Originality/value The literature investigating the relation between industrial concentration and performance relies on static measures of performance, such as technical efficiency. Static measures provide an incorrect metric of the firms’ performance in the presence of adjustment costs associated with investment. Therefore, this research has a contribution in measuring dynamic technical inefficiency that accounts for the presence of the adjustment cost as well as its relation with industrial concentration in the Indonesian food and beverages industry.
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Szewczyk, Zofia. "THE ROLE OF THE AGRI-FOOD INDUSTRY COMPANIES IN ENSURING THE FOOD SECURITY IN POLISH AGRIBUSINESS." Annals of the Polish Association of Agricultural and Agribusiness Economists XIX, no. 2 (June 26, 2017): 232–37. http://dx.doi.org/10.5604/01.3001.0010.1197.
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The purpose of the paper is to introduce the role of agri-food industry in the context of food security in present agribusiness. Descriptive and comparative method of analysis has been used. In 2004-2014 the export value of agri-food products increased four times and the import value three times. In 2008-2015, the number of food companies decreased of 11.8% but the value of sold food products increased of 34.7% and beverage of 4.9%. Investment expenditures for food production increased of 13.6% and for beverages decreased in the number of 37.0%. Agri-food industry companies have a leading role in food production and providing of food security.
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Widuri, Setyowati Ayu. "USEFULL OF LOCAL DRINKS (ARAK BALI) MATERIALS AS MIXED DRINKS IN TOURISM INDUSTRY IN BALI." Journal of Business on Hospitality and Tourism 2, no. 1 (January 6, 2017): 168. http://dx.doi.org/10.22334/jbhost.v2i1.52.
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Bali is one of the areas that have great potential in the field of tourism. Bali island became well known internationally for its natural beauty, artistry, diversity of culture and social traditions inspired by Hinduism. Availability of facilities and infrastructure such as hotels, restaurants, travel agencies and other travel, tourist visits to Bali is increasing. Along with the development of the tourism industry and increased competition among tourist destination, local cultures becomes valuable as products and activities to attract tourists. Gastronomic food and drink is one of the local culture has an important role for the food and beverages can also be a center of tourist experience. Gastronomic tours arises from the desire of the tourists themselves who want to gain experience not only from the natural beauty, but also of traditional food products and beverages served.Drinks local / traditional are all kinds of drinks are made and processed using local materials and processing methods are many and varied, and has a typical local area and commonly consumed by the local community. Drinks as one aspect of the culture of a nation, can characterize the nation's identity. Along with the development of gastronomic tours in Bali and look at potential tourists, especially foreign tourists who have the habit of drinking alcoholic beverage, so today many restaurants and hotels in Bali serves mixed drinks made from local beverages (especially Arak Bali).The aim of this research is to find related the utilization of local drinks (Arak Bali) as an ingredient mixed drinks in the tourism industry. This research was conducted in order to better bring some uniqueness of Bali, especially in the field of drinks, so the local genius of Bali have an active role in the era of globalization which will come as well as to improve the economic conditions of local communities.
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Srivastava, Abhinav K., Ashish Kumar Gupta, Tithi Mehrotra, Ronit Choudhury, and Rachana Singh. "Physicochemical, Biochemical and Statistical Analysis of Beverages Industry Effluent." Research Journal of Pharmacy and Technology 9, no. 7 (2016): 887. http://dx.doi.org/10.5958/0974-360x.2016.00169.4.
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Chang, Po Chun Eric, and Brian Kleiner. "Managing for Excellence in the Food and Beverages Industry." Journal of Foodservice Business Research 10, no. 3 (September 28, 2007): 107–19. http://dx.doi.org/10.1300/j369v10n03_07.
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RICKERTSEN, K., and G. V. GUSTAVSEN. "Fluid milk consumption and demand response to advertising for non-alcoholic beverages." Agricultural and Food Science 11, no. 1 (January 1, 2002): 13–24. http://dx.doi.org/10.23986/afsci.5709.
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Norwegian fluid milk consumption has declined steadily over the last twenty years, despite the dairy industry spending increasing amounts of money on advertising. Using a two-stage model, we investigate whether advertising has increased the demand for milk. No effect of advertising on the demand for non-alcoholic beverages is found in the first stage. In the second stage, an almost ideal demand system including advertising expenditures on competing beverages is estimated. The effects of generic advertising within the beverage group are positive and significant for whole milk and negative and significant for lower fat milk. The own-advertising elasticity for the combined fluid milk group is 0.0008. This highly inelastic elasticity suggests that increased advertising will not be profitable for the producers. Several cross-advertising effects are statistically significant, emphasizing the usefulness of a demand system approach.
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Testa, Riccardo, Antonino Galati, Giorgio Schifani, Anna Maria Di Trapani, and Giuseppina Migliore. "Culinary Tourism Experiences in Agri-Tourism Destinations and Sustainable Consumption—Understanding Italian Tourists’ Motivations." Sustainability 11, no. 17 (August 23, 2019): 4588. http://dx.doi.org/10.3390/su11174588.
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Culinary tourism represents an emerging component of the tourism industry and encompasses all the traditional values associated with the new trends in tourism: respect for culture and tradition, authenticity and sustainability. Italy is known worldwide for the richness and variety of its gastronomy, and agri-tourism represents one of the most important places where culinary tourists can experience local food and beverages. By using a modified version of Kim and Eves’ motivational scale, the present study aims to investigate which motivational factors affect the frequency of culinary tourists to experience local food and beverages in agri-tourism destinations. The findings of the present study reveal that the social and environmental sustainability, among the other motivations, has shown to play a crucial role in influencing Italian tourists’ frequency to experience local food and beverage in agri-tourism destinations.