Academic literature on the topic 'Non-alcoholic drink'
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Journal articles on the topic "Non-alcoholic drink"
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Yang, Chun-Shun, Pauline Ford, Xiaoman Liu, Shaneen Leishman, and Lisa Schubert. "Ready-to-drink non-alcoholic beverages." Nutrition & Food Science 46, no. 3 (May 9, 2016): 396–411. http://dx.doi.org/10.1108/nfs-09-2015-0117.
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Purpose The appearance of a rapidly expanding range of ready-to-drink packaged beverages in the marketplace has been met with widespread consumer acceptance. The aim of this study is to profile the nutritional composition and dental erosive potential of a sample of beverages sold for consumption in Brisbane supermarkets. Design/methodology/approach In all, 44 beverages were assessed to determine their pH and titratable acidity. Information relating to nutritional composition was also collected. Findings Milk-based beverages had the highest energy concentration, while soft drinks, energy drinks, flavoured milk, and fruit and vegetable juice categories contained products with very high sugar concentrations (>10g/100ml). All beverages, except milk-based products and still water, had a pH of less than 4.8. Titratable acidity was highest for energy drinks and fruit and vegetable juices. Research limitations/implications Energy drinks and fruit and vegetable juices had the highest sugar content and titratable acidity of all the beverage categories and so would be expected to have the greatest potential to cause oral health problems. Milk drinks had the highest energy concentration, but the lowest erosive potential. Regular consumption of many ready-to-drink pre-packaged beverages is therefore inconsistent with recommendations in current dietary and oral health guidelines. Originality/value Rather than considering nutritional composition alone, this study examined both nutritional and physicochemical properties of ready-to-drink packaged beverages to reach a more holistic assessment of their health impact.
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Adamchuk, T. V., S. M. Kuzminskiy, and Т. О. Shchutska. "Health risks and legal aspects of non-alcoholic drinks safe consumption." One Health and Nutrition Problems of Ukraine 52, no. 1 (June 24, 2020): 26–31. http://dx.doi.org/10.33273/2663-9726-2020-52-1-26-31.
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Objective of the Work. Conduct an analysis of the safety studies of the major energy drink components carried out by various international scientific institutions. Compare European and Ukrainian legislation on the regulation of safe energy drink consumption. Methods and Materials. Analysis of scientific literature, as well as European and Ukrainian regulations on the safety and regulation of energy drinks. Results and Discussion. Non-alcoholic beverage is one that, due to its special component, activates the physiological functions of the human body. Its main components are caffeine, taurine, glucuronolactone, ginseng extracts, guarana and vitamin B complex. Caffeine safety assessment has been carried out by many scientific organizations. In 1991, the International Agency for Research on Cancer (IARC) concluded that caffeine was not classified as a human carcinogen. The European Food Safety Authority (EFSA) has conducted a comprehensive and in-depth study on the safety of caffeine. The main findings of this study are: single doses of caffeine up to 200 mg (about 3 mg / kg body weight for an adult weighing 70 kg) do not cause safety concerns, regular caffeine intake up to 400 mg per day does not cause safety concerns for nonpregnant adults, regular caffeine intake of up to 200 mg daily by pregnant women does not cause fetal safety concerns, breastfeeding women do not raise infant safety concerns; for adolescents, caffeine intake in amounts that do not cause fears for adult caffeine intake (3 mg / kg body weight per day) may serve as a basis for determining safe single doses of caffeine and its daily intake, other components of energy drinks in concentrations typical of such drinks (about 300-320, 4000 and 2400 mg / l of caffeine, taurine and D-glucuronyl-γ-lactone, respectively), and also alcohol at doses up to 0.65 g / kg body weight do not affect the safety of receiving single doses of caffeine (up to 200 mg). Conclusions. The essential requirements governing the safe consumption of energy drinks relate to their labeling. In order to achieve a high level of consumer health protection, to guarantee their rights to obtain reliable information, to enable them to make a conscious choice of safe products for them, energy drink manufacturers should inform consumers about their products and the need to comply with the recommended consumption of these drinks. Key Words: energy drinks, caffeine, safety, risks, marking.
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Derkyi, N. S. A., M. A. Acheampong, E. N. Mwin, P. Tetteh, and S. C. Aidoo. "Product design for a functional non-alcoholic drink." South African Journal of Chemical Engineering 25 (June 2018): 85–90. http://dx.doi.org/10.1016/j.sajce.2018.02.002.
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Quirmbach, Diana, Laura Cornelsen, Susan A. Jebb, Theresa Marteau, and Richard Smith. "Effect of increasing the price of sugar-sweetened beverages on alcoholic beverage purchases: an economic analysis of sales data." Journal of Epidemiology and Community Health 72, no. 4 (January 23, 2018): 324–30. http://dx.doi.org/10.1136/jech-2017-209791.
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BackgroundTaxing soft-drinks may reduce their purchase, but assessing the impact on health demands wider consideration on alternative beverage choices. Effects on alcoholic drinks are of particular concern, as many contain similar or greater amounts of sugar than soft-drinks and have additional health harms. Changes in consumption of alcoholic drinks may reinforce or negate the intended effect of price changes for soft-drinks.MethodsA partial demand model, adapted from the Almost Ideal Demand System, was applied to Kantar Worldpanel data from 31 919 households from January 2012 to December 2013, covering drink purchases for home consumption, providing ~6 million purchases aggregated into 11 groups, including three levels of soft-drink, three of other non-alcoholic drinks and five of alcoholic drinks.ResultsAn increase in the price of high-sugar drinks leads to an increase in the purchase of lager, an increase in the price of medium-sugar drinks reduces purchases of alcoholic drinks, while an increase in the price of diet/low-sugar drinks increases purchases of beer, cider and wines. Overall, the effects of price rises are greatest in the low-income group.ConclusionIncreasing the price of soft-drinks may change purchase patterns for alcohol. Increasing the price of medium-sugar drinks has the potential to have a multiplier-effect beneficial to health through reducing alcohol purchases, with the converse for increases in the price of diet-drinks. Although the reasons for such associations cannot be explained from this analysis, requiring further study, the design of fiscal interventions should now consider these wider potential outcomes.
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Sadieva, A. E., and N. T. Tilemishova. "SOCIO-ECONOMIC BASIS OF BEVERAGE PRODUCTION IN KYRGYZSTAN." Herald of KSUCTA n a N Isanov, no. 2-2020 (July 6, 2020): 325–30. http://dx.doi.org/10.35803/1694-5298.2020.2.325-330.
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The article analyzes the production of beverages in the Kyrgyz Republic, including nonalcoholic and national drinks, an econometric analysis of the production of beverages in general, including alcoholic and non-alcoholic, carbonated drinks and natural juices, as well as national drinks. The features of the production of drinks, as well as its impact on the economy of Kyrgyzstan, have been established The development of small and medium business in the Kyrgyz Republic is considered. Possible directions of increasing the production of the national drink "Bozo", including new designs of the main equipment of the lines, are given.
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Khristyuk, A. V., and G. I. Kasyanov. "Prospects of creation of alcohol-free drinks on light water." Proceedings of the Voronezh State University of Engineering Technologies 80, no. 4 (March 21, 2019): 229–33. http://dx.doi.org/10.20914/2310-1202-2018-4-229-233.
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The article analyzes the prospects of creating non-alcoholic tonic drinks on light water. The aim of the work is to study the properties of water with a low content of deuterium for the production of beverages. A block diagram of the production of soft drinks using as a basic component of light water, watermelon juice concentrate as a sweetener, the use of natural preservative juglona, from the pericarp walnut. The theoretical prerequisites for a large-scale transition to the production of tonic drinks based on extracts from domestic herbs and light water are formulated. For the first time the formula composition of drinks with adaptogenic properties differing in antioxidant properties is developed. The range of adaptogenic drinks, which include light water and non-traditional spicy and aromatic raw materials, was systematized, which was the justification for the proposal to use antioxidants as identifiers of the authenticity of a new group of drinks. First proposed version of the graphical visualization of the target system for the formation of flavouring spicy-aromatic characteristics of several formulations of drinks, the algorithm of modeling of the prescription of drinks with light water with a savory and spicy taste. The performed studies have practical significance and have been tested in the production conditions of the Branch № 1 of the Moscow beer and non-alcoholic plant "Ochakovo". The original formulations of tonic drinks with adaptogenic properties are designed, the permissible terms of their storage are determined. The necessary documentation for the production of beverages based on light water and aromatic raw materials has been developed. Developed draft technical specifications for the drinks: "Drink for Rugby players", "players Drink", "Drink Chess". The conclusion is made about the expediency of pilot testing of the developed technology of beverage production.
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Scully, Maree, Belinda Morley, Philippa Niven, David Crawford, Iain S. Pratt, and Melanie Wakefield. "Factors associated with high consumption of soft drinks among Australian secondary-school students." Public Health Nutrition 20, no. 13 (February 27, 2017): 2340–48. http://dx.doi.org/10.1017/s1368980017000118.
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AbstractObjectiveTo examine demographic and behavioural correlates of high consumption of soft drinks (non-alcoholic sugar-sweetened carbonated drinks excluding energy drinks) among Australian adolescents and to explore the associations between high consumption and soft drink perceptions and accessibility.DesignCross-sectional self-completion survey and height and weight measurements.SettingAustralian secondary schools.SubjectsStudents aged 12–17 years participating in the 2012–13 National Secondary Students’ Diet and Activity (NaSSDA) survey (n 7835).ResultsOverall, 14 % of students reported consuming four or more cups (≥1 litres) of soft drinks each week (‘high soft drink consumers’). Demographic factors associated with high soft drink consumption were being male and having at least $AU 40 in weekly spending money. Behavioural factors associated with high soft drink consumption were low fruit intake, consuming energy drinks on a weekly basis, eating fast foods at least once weekly, eating snack foods ≥14 times/week, watching television for >2 h/d and sleeping for <8 h/school night. Students who perceived soft drinks to be usually available in their home, convenient to buy and good value for money were more likely to be high soft drink consumers, as were students who reported usually buying these drinks when making a beverage purchase from the school canteen/vending machine.ConclusionsHigh soft drink consumption clusters with other unhealthy lifestyle behaviours among Australian secondary-school students. Interventions focused on reducing the availability of soft drinks (e.g. increased taxes, restricting their sale in schools) as well as improved education on their harms are needed to lower adolescents’ soft drink intake.
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Jackowski, Mateusz, and Anna Trusek. "Non-alcoholic beer production – an overview." Polish Journal of Chemical Technology 20, no. 4 (December 1, 2018): 32–38. http://dx.doi.org/10.2478/pjct-2018-0051.
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Abstract Through years beer became one of the best known alcoholic beverages in the world. For some reason e.g. healthy lifestyle, medical reasons, driver’s duties, etc. there is a need for soft drink with similar organoleptic properties as standard beer. There are two major approaches to obtain such product. First is to interfere with biological aspects of beer production technology like changes in mashing regime or to perform fermentation in conditions that promote lower alcohol production or using special (often genetic modified) microorganism. Second approach is to remove alcohol from standard beer. It is mainly possible due to evaporation techniques and membrane ones. All these approaches are presented in the paper.
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Petroni, Maria L., Lucia Brodosi, Francesca Marchignoli, Alessandra Musio, and Giulio Marchesini. "Moderate Alcohol Intake in Non-Alcoholic Fatty Liver Disease: To Drink or Not to Drink?" Nutrients 11, no. 12 (December 13, 2019): 3048. http://dx.doi.org/10.3390/nu11123048.
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Nonalcoholic fatty liver disease (NAFLD) is defined by hepatic steatosis in the presence of alcohol intake within safe limits, defined by guidelines of scientific associations (usually 20 g or 2 units/day in women, 30 g or 3 units in men). The diagnosis is usually followed by medical counseling of total abstinence, in order to prevent disease progression. This policy has been challenged by epidemiological studies, suggesting that the risk of liver disease and disease progression is lower in modest drinkers than in total abstainers. We revised the literature on the effects of modest alcohol intake on disease burden. Epidemiological data may suffer from several potential biases (recall bias for retrospective analyses, difficulties in the calculation of g/day), limiting their validity. Prospective data suggest that NAFLD patients with regular alcohol intake, although within the safe thresholds, are at higher risk of liver disease progression, including hepatocellular carcinoma; a detrimental effect of modest alcohol drinking is similarly observed in liver disease of viral etiology. Alcohol intake is also a risk factor for extrahepatic cancers, particularly breast, oral, and pharyngeal cancers, with gender difference and no floor effect, which outweigh the possible beneficial effects on cardiovascular system, also derived from retrospective studies. Finally, the negative effects of the calorie content of alcohol on dietary restriction and weight loss, the pivotal intervention to reduce NAFLD burden, should be considered. In summary, the policy of counseling NAFLD patients for alcohol abstinence should be maintained.
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Kunal, Kukreja, Kinra Prateek, and Tevatia MS. "Is Aerated Soft Drink and Packaged Juice Consumption an Independent Risk Factor to Cause Non-Alcoholic Fatty Liver Disease." Annals of Pathology and Laboratory Medicine 7, no. 7 (July 30, 2020): A349–354. http://dx.doi.org/10.21276/apalm.2782.
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BACKGROUND:
There has been an increase in consumption of aerated sweetened soft drinks and packaged juices high in carbohydrates/fructose by humans across the globe. There have been various studies with contradictory inferences of association of chronic sweetened soft drink (rich in high fructose corn syrup) intake and NAFLD. This study was undertaken with the aim to determine the quantity, frequency, duration and type of sweet soft drinks /packaged fruit juices consumption in patients with NAFLD as compared to that in control population. Other objectives included assessment of the independent role of sweetened soft drinks as a risk factor for NAFLD in the absence of metabolic syndrome and to correlate the level of steatosis (objectively graded by ultrasonography) with the amount of intake of soft drinks in patients of NAFLD.
METHOD :
50 patients of NAFLD as diagnosed clinically and by ultrasonography were identified and compared with 50 age matched control population reporting to the hospital with ailments other than NAFLD. The presence or absence of metabolic syndrome was noted in all the patients. The history of soft drink intake was obtained from the patient under following heads: a) quantity consumed, b) type of soft drink/packaged juice consumed, c) period of ingestion and d) frequency of consumption.
RESULT :
The average monthly consumption, duration of consumption and the mean total sugar consumption of sweetened soft drinks / packaged juices were significantly higher in patients with NAFLD versus those in the control group (p=0.0002; <0.0001; p=0.002 respectively). The quantity and chronicity of intake correlated well with the grade of NAFLD. As the average monthly consumption and mean sugar consumption increased the grade of fatty liver on USG also increased (p= 0.004). A total of 11 patients out of all the 100 patients (study and control groups combined) had a daily intake of 150-300ml of SSD for a period ranging from 5 to 20 years. Two of these had grade I NAFLD whereas 9 had grade II-III NAFLD. Five of these 11 patients had a daily intake of 250ml or greater. All these 5 patients had grade II-III NAFLD documented on ultrasound findings.
Conclusion
The consumption of sweetened soft drinks and packaged juice is on the rise in India. The intake of these drinks is significantly higher in patients with NAFLD.
Dissertations / Theses on the topic "Non-alcoholic drink"
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Mattheus, Jared Cameron. "The relationship between sales promotion techniques and consumer off-take and attitude within the SA non-alcoholic ready to drink market." Thesis, Nelson Mandela Metropolitan University, 2016. http://hdl.handle.net/10948/11586.
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Over the past decade there has been a shift in marketing spend from above the line advertising, to below the line advertising commonly referred to as promotions. This has been brought about by recessionary economic conditions, increased competition, rising media costs and long term profitability prospects. Many fast moving consumer goods’ (FMCG) companies are shifting a large portion of their marketing spend from advertising to sales promotion. This has occurred because of consumers becoming more prone to deals, declining brand loyalty and the growing power of major retail chains. Sales promotion spend can comprise of as much as 50% of the marketing budget in certain industries and the majority of the marketing budget for most FMCG companies. This has been heightened further by the global financial recession which has both direct and indirect effects on South Africa. Approximately 70% of purchasing decisions are made in store by understanding how these decisions are made and how to influence them is essential in developing an effective marketing strategy. Besides product characteristics, promotional techniques are among the most popular instruments used by marketers to influence this process. Global trends show that 83% of all senior marketers increase or maintain spend on promotional merchandise year on year. However, they had limited insight into how to best spend the funds or if they even achieved their intended purpose. Despite the rise in promotional activity, especially in the FMCG sector, limited research has been conducted on the influence and effectiveness in South Africa. The purpose of this treatise, then, is to examine addresses the paucity in research with regard to consumer sales promotions in the non-alcoholic ready to drink (NARTD) market, particularly within South Africa. By developing a relationship model to measure the influence and effectiveness of selected sales promotion techniques on consumer off-take and attitude. That can be used by organisations to retain consumers, grow market share, improve brand equity and achieve higher profitability. Equipping marketers with an improved understanding of the impact of sales promotion techniques and consumer buying patterns within the South African NARTD market and delivering value to consumers through targeted promotions. In order to achieve this goal a thorough literature review was performed which drew on both academic- and industry-based research. This led to the development of a conceptual relationship model which was tested using rigorous measures incorporating questionnaire-style, quantitative data collection and statistical analysis. The research revealed that sales promotion techniques are an important element of a successful marketing strategy and when correctly executed deliver positive business results. FMCG companies operating within the NARTD market need to ensure that they incorporate sampling and premiums into their marketing mix even if this requires them to reduce their spend on above the line marketing activities. Ultimately, sampling and premiums were found to be effective sales promotion techniques within the South African NARTD market and have the ability to positively influence consumer off-take, brand love and buying behaviour.
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Ma, Jingjing. "La gestion, l'utilisation, la consommation et la représentation de l'eau en Chine." Thesis, Sorbonne Paris Cité, 2017. http://www.theses.fr/2017USPCB195/document.
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Nous analysons cette thèse au travers de quatre grandes échelles d'observation : macrosociale, mésosociale, microsociale et micro-individuel. Dans le premier temps, pour comprendre le contexte de la gestion et l'utilisation de l'eau potable, nous allons présenter d'abord le contexte environnemental pour rappeler l'importance géopolitique par rapport à l'eau au niveau internationale, montrer progressivement le développement du pays accompagnant « une crise de l'eau » au niveau national, et au niveau régional notre exemple de Guangzhou, ainsi que les solutions et les conflits de cette crise dans une échelle macrosociale. « La maîtrise de l'eau » en quantité et en qualité est toujours un enjeu particulièrement important au niveau national et international. En second, nous allons montrer une évolution de la qualité et de la gestion de l'eau courante à Guangzhou. Dans cette partie, nous allons rappeler d'abord la cause principale d'une pollution importante nuisant à la qualité de l'eau courante à cause d'un développement d'urbanisation très rapide, pour comprendre comment l'eau courante est devenue non potable. Dans l'échelle d'observation mésosociale, nous pouvons observer les réactions et les coopérations des différents secteurs publics et privées autour de la production et de la distribution de l'eau courante. Dans la troisième partie, nous allons mobiliser notre perspective à l'échelle d'observation microsociale. Ici nous nous intéresserons particulièrement à l'usage de l'eau dans la vie quotidienne chez les individus, notamment dans le cadre de l'alimentation. Nous allons présenter d'abord une évolution et une diversité de l'eau dans la famille chinoise citadine contemporaine, de manière plus ancienne comme l'eau des puits vers plusieurs types d'eau commerciale. En face des choix, comment les individus expertisent et choisissent leur(s) eau(x) ? Comment les individus utilisent et transforment les sens de l'eau dans l'espace domestique ? Ensuite, nous analyserons les occasions de consommation et les représentations des eaux potables (l'eau courante, ainsi que des autres eaux sans goût ou avec du goût (des boissons non alcoolisées) dans les familles chinoises dans quatre grandes villes (Beijing, Shanghai, Guangzhou et Chengdu) en Chine à l'échelle d'observation microsociale et micro-individuel. C'est dans cette partie que nous voyons les différentes pratiques entre les chinois les plus traditionnels qui pratiquent la philosophie chinoise du qi, du yin et du yang dans la consommation des eaux dans leur vie quotidienne et les chinois plus modernes qui ne pratiquent pas du tout la tradition, ou bien entre les deux. C'est aussi dans cette partie, où nous voyons le lien interrelationnel dans la société chinoise au travers de la consommation des eaux. À la fin, nous avons travaillé sur le goût, surtout le sucré dans les boissons non alcoolisées en montrant les occasions, les pratiques et les représentations et la gestion du corps par rapport au sucre et au sucréWe will analyze this topic based on four major scales of observation: macrosocial, mesosocial, microsocial and micro individual. Firstly, in order to understand the context of drinking-water usage and management, we will present the environmental context and the geopolitical importance of water at the international level. We will then demonstrate China's development following a "water crisis" at the national level. Finally, we will present the regional-level example of Guangzhou, along with the solutions to and conflicts within this crisis on a macrosocial scale. "Water management", in terms of quantity and quality, continues to be a particularly important issue on the national and international stage. Secondly, we will examine the changes in the quality and management of running water in Guangzhou. In this second section, we will first show that running water in the region has become undrinkable due to severe pollution stemming from rapid urbanization. On a mesosocial level, we can observe the reactions of and cooperation between various segments of the public and private sector with respect to the production and distribution of running water. In the third section, we will examine the issue on the microsocial scale. Here, we will be focusing on water usage in individuals' daily lives, especially in the context of food and eating habits. We will first describe the changing role and diversity of water usage in the modern urban Chinese household, from historic usage of well-water to various types of commercially produced water. How do individuals select their preferred water source(s) based on the available options? How do they use and transform the meaning of water within the domestic realm? Next, we will analyze the forms of consumption and the representations of drinking water (including running water as well as other types of non-alcoholic water beverages, both flavored and unflavored) within Chinese households in four major Chinese cities: Beijing, Shanghai, Guangzhou, and Chengdu on the microsocial scale and micro individual. In this section, we outline the differences between the habits of more traditional Chinese, adherents of the Chinese philosophy of qi, yin, and yang, and those of more modern, non-traditional Chinese, as well as those in between the two extremes. This section also explores the relationships inherent in Chinese society though the lens of water consumption. Lastly, we address the issue of flavor, especially sugar in non-alcoholic drinks, by outlining the forms, practices, representations, and management of the body in relation to sugar and sweet drinks
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Kotková, Tereza. "Finanční analýza společností zabývajících se výrobou nealkoholických nápojů." Master's thesis, Vysoká škola ekonomická v Praze, 2011. http://www.nusl.cz/ntk/nusl-72879.
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This thesis in considered on financial analysis of nine most important companies which are interested in production of non-alcoholic drinks in Czech republic. Most of them are subsidiaries of global corporations. In thesis is processed spatial resolution of this field in years 2008 and 2009. First part deals with methodology of spatial resolution (Spider analysis). Next is about the field of non-alcoholic drinks. In analysis were compared years 2008 and 2009 and the values of indicators and their change during the time and also competitiveness of the companies in 2009. Conclusion is global table and comments to each company and their result in Spider analysis.
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Milbradt, Linda Antonia. "Sunlover and its Internationalization to Germany." Master's thesis, NSBE - UNL, 2013. http://hdl.handle.net/10362/9812.
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A Work Project, presented as part of the requirements for the Award of a Masters Degree in Management from the NOVA – School of Business and EconomicsThe paper studies the internationalization process of Sunlover to Germany. The market opportunity in Germany is driven by several factors including the increasing importance of health and wellness, the still growing German economy despite the Eurozone crisis, the positive growth prospects for low-calorie and healthy drinks, and the early stage of the nutricosmetic drink segment. However, threats are composed by the continued risk of a Eurozone breakup scenario and its possibly negative consequences on the German economy, the dominant power of German food and beverage retailers, and the competition not only from international brands but also local players. In order to mitigate the threats and take advantage of the opportunities, licensing is recommended over indirect exporting as the optimal entry mode for the German market.
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Hankeová, Lucie. "Analýza postavení společnosti Coca-Cola na trhu nealkoholických nápojů v České republice." Master's thesis, Vysoká škola ekonomická v Praze, 2013. http://www.nusl.cz/ntk/nusl-193743.
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The aim of this master thesis is to analyze the position of the Coca-Cola Company on the Czech market of non-alcoholic beverages using retail audit data. First of all, the information about non-alcoholic beverages market in the Czech Republic is provided as setting the context for the analysis itself. This includes the facts such as size, market structure and trends both in terms of covered categories and producers operating within the market. Subsequently, the Coca Cola Company as the globally largest producer of non-alcoholic beverages is presented into the given context and in relation to the main producers on the Czech market with emphasis on the segment of cola flavored drinks is assessed its position. The analysis primarily using hard retail audit data is in the final part of the thesis enriched with the results of the consumer survey delivering the important insights of consumers themselves.
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Pustaj, Marek. "Ocenění podniku Kofola, a.s." Master's thesis, Vysoká škola ekonomická v Praze, 2013. http://www.nusl.cz/ntk/nusl-198279.
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The aim of the thesis is to determine the value of the company Kofola a.s. as of May 1st, 2014 using only public data. The valuation is created for ordinary buyer who has the opportunity to diversify his portfolio, which means that the goal of the valuation is to find out the net market value of the company. The theoretical part is devoted to the basics of business valuation, terms, methodology and recommended practice which is focused on DCF entity approach. The practical part introduces the company, the strategic and financial analysis are processed here and result in confirmation of going concern principle, then financial plan based on value drivers is prepared and finally by DCF entity approach net market value of the company is calculated.
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Koval, Alina. "Risco percecionado na compra e consumo de bebidas não alcoólicas : marca própria vs. marca de fabricante." Master's thesis, Instituto Superior de Economia e Gestão, 2016. http://hdl.handle.net/10400.5/14121.
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Mestrado em MarketingA cada vez maior quota de mercado conquistada mundialmente pelas marcas próprias tem sido o resultado de essencialmente dois fenómenos. Por um lado, o desenvolvimento de alternativas credíveis aos produtos de marca de fabricante, apostando na qualidade, inovação, variedade e preço. Por outro lado, a crise económica vivida atualmente propicia o crescimento da quota de mercado de produtos de marca própria pela maior sensibilidade ao preço. De facto, os consumidores passaram a incluir cada vez mais produtos de marca própria nos seus carrinhos de compras, não só por estes terem geralmente um preço mais baixo, mas também por já percecionarem a qualidade dos mesmos como pouco ou nada inferior aos produtos de marca de fabricante, chegando a dar preferência a alguns produtos de marca própria. Porém, o crescimento da quota de mercado dos produtos de marca própria não tem sido idêntica nas diferentes categorias de produto. Em algumas categorias os riscos percecionados ainda são elevados, levando o consumidor não só a não comprar, mas a nem sequer experimentar produtos de marca própria. Isto faz com que não seja criado conhecimento e familiaridade com estes produtos. Os principais objetivos do presente estudo exploratório são a identificação dos riscos percecionados relativamente a bebidas não alcoólicas de marca própria e as estratégias utilizadas pelo consumidor para a redução desse risco. Segundo uma abordagem qualitativa, recorreu-se à técnica do focus group, que teve por base uma revisão dos estudos já publicados acerca do tema e serviu também de alicerce às questões de investigação.
The ever increasing market share captured by private labels worldwide has been the result of two main phenomena. On one hand, the development of reliable alternatives to products of manufacturer brands, betting on quality, innovation, variety and price. On the other hand, the present economic crisis experienced today which has led to a growth of private label products' market share based on a higher consumers' sensibility to the price. Consumers have, in fact, began to include more private label brand products in their shopping carts, not only because they are generally sold at a lower price, but also because they are now perceived as having almost or the same quality as the manufacturer brand products, even giving preference to some private label products. However, this market share growth of private label brand has not been leveled among the whole variety of product categories. In some categories, perceived risks are still so high that they lead consumers to not even try, let alone purchase them. Though these products have been improving their quality and image, this prevents the establishment of familiarity and brand knowledge and recognition. The main goals of this exploratory study are to identify the perceived risks of non-alcoholic private label branded drinks and strategies used by consumers to reduce them. With a qualitative approach, was used the focus group technique based on a review of the studies on the subject already published, which served also as a foundation for research questions.
info:eu-repo/semantics/publishedVersion
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Chung, Seo-Jin. "Cross-cultural sweetness preferences for a sports drink." Thesis, 1999. http://hdl.handle.net/1957/26047.
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Asian countries have become one of the largest export markets for US food
developers during the past decade. Understanding consumer expectations and needs in a
cross-cultural framework has gained importance for new products to succeed in the
international markets. A sports-drink, which is a functional drink for athletes, has been
successfully introduced in the US. The product is also growing in popularity
internationally. However, the concept and product sports-drink is relatively novel among
Asians. The overall objective of this study was to investigate cross-cultural consumer
acceptance and fundamental factors driving diversities in food acceptance using a sportsdrink
varied in sweetener concentration.
In the first part of the study, respondents (372) from Indonesia, Korea, Mainland
China, Taiwan, Thailand, and United States evaluated sports-drink samples at four
sweetener levels. Respondents' expected sensory characteristics, concept fitness,
functionality, and experience with twenty commercial beverages were also evaluated.
The results show that the optimal sweetness level for the sports-drink was lower for
Americans than Asians. The degree of increase in perceived sweetness intensity over
sweetener levels was greater among Americans than Asians. Also, there were
considerable cultural differences in expectations for various beverages. In addition,
experience with a product was another key factor affecting expectations.
Based on the results from the first part of the study, a model delineating the
processes of hedonic and intensity rating incorporating familiarity, concepts, and context
effect was developed. To investigate the significance of this model, expectations were
rated and sensory testing was carried out by modifying concepts and using different
contexts of beverages. People (256) from Mainland China, Indonesia, Korea, and United
States (US) participated in this experiment. The length of exposure to a sports-drink was
a key factor affecting the optimum sweetener level for a sports drink. Concept influenced
both expectation and taste rating of a sports-drink for the panelists who had been exposed
to the sports-drink longer. Less exposed panelists were only affected in their taste rating
by different concepts. When the concept was less acceptable, the acceptance rating of the
optimum sweetener sample was also lowered. US panelists had a different expectation for
a lemon-lime flavored beverage than did Asians. Ideal sweetness intensity ratings for
general beverages was a good predictor in determining for panelists' optimum sweetener
level for a sports-drink. Based on the model proposed, cross-cultural diversities in
sweetness preference were better understood.Graduation date: 2000
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Mapompo, Odwa Mcebisi. "Characterisation of a scum in sport drink and determination of the effects of preservation factors on its development." Thesis, 2013. http://hdl.handle.net/10413/10582.
Full textAbstract:
The development of a scum in a commercial sports drink is of concern because the product
would be of poor quality, which may result in financial losses due to consumer rejection of
the product and hence a decrease in the firm’s market share. The scum could be harmful to
health and as such the firm could be litigated. Several factors, including microbial
proliferation, may be the cause of the development of a scum in sports drink, but the actual
cause seems not to have been established. The aim of this study was to characterise the scum
in sports drink and determine the effects of preservation factors (pasteurisation, chemical
preservatives and refrigeration) on its development.
Samples of the sports drink were taken at different stages of processing to determine the
effect of preservatives, pasteurisation and storage temperature on scum development. Some
samples were kept at room temperature (approx. 25°C) and others were kept in the
refrigerator (approx. 4ºC) during the study. A total of 150 samples were analysed over a
period of four months. The structural characteristics of the scum that developed in the sports
drink were determined by scanning electron microscopy (SEM) and elemental analysis. The
sports drink samples were analysed for their microbial load and microbial types. Consumer
acceptability of pasteurised and non-pasteurised drink was compared by conducting sensory
evaluation using a consumer panel of 60 panellists. Customer complaints recorded by the
sports drink manufacture that were due to scum development in the drink were also reviewed
to establish the impact of scum development on consumer acceptability of the drink.
The results of the study indicated that scum development was due to microbial contamination
of the drink. The causative organism of the scum was identified as Acinetobacter baumanii.
Acinetobacter baumanii is a gram negative non-spore forming coccobacilli and does not
ferment sucrose. Acinetobacter baumanii forms the scum in sports drink as a means of
protection from environmental stresses. The scum was found to be a compound of C, Si and
O. The non-pasteurised samples were slightly more acceptable to consumers compared to the pasteurised samples. The consumer acceptability of pasteurised drink samples was negatively
affected by the loss of aroma and flavour during pasteurisation. The preservation factors
(chemical preservatives, pasteurisation and refrigeration) had no effect on scum development.
To prevent post pasteurisation contamination, it is recommended that the pasteurisation
process be done at the filling stage instead of at the holding stage. The frequency of changing
rubbers and gaskets on the filling line should be at least every two months. The drink is
pasteurised at 90ºC for 20 seconds, this needs to be reduced to a level where it will not have
an influence on the loss of taste and aroma of the pasteurised drink, but without reducing the
effectiveness of pasteurisation.Thesis (M.Sc.Agric.)-University of KwaZulu-Natal, Pietermaritzburg, 2013.
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Nevídalová, Lenka. "Chování spotřebitele na trhu potravin." Master's thesis, 2011. http://www.nusl.cz/ntk/nusl-91667.
Full textBooks on the topic "Non-alcoholic drink"
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Shi shang hua shi tiao yin: Stylish drink. Taibei Xian Zhonghe Shi: Rui sheng wen hua shi ye gu fen you xian gong si, 2009.
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Xiao, Hui. Advertising, structural change, and U.S. non-alcoholic drink demand. Ithaca, N.Y: Dept. of Agricultural, Resource, and Managerial Economics, College of Agriculture and Life Sciences, Cornell University, 1998.
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Herbst, Sharon Tyler. The ultimate liquor-free drinks guide: More than 325 drinks with no buzz, but plenty of pizzazz! New York: Broadway Books, 2002.
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Blue, Anthony Dias. The complete book of mixed drinks: More than 1,000 alcoholic and non-alcoholic cocktails. New York: HarperCollins Publishers, 1993.
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Richard, Lalich, ed. Zero proof: 200 nonalcoholic drinks from America's most famous bars and restaurants. New York: St. Martin's Press, 1994.
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McNulty, Henry. One for the road: Vogue guide to non alcoholic drinks. Twickenham: Hamlyn, 1986.
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Blue, Anthony Dias. The complete book of mixed drinks: More than 1,000 alcoholic and nonalcoholic cocktails. New York: Quill, 2002.
Find full textBook chapters on the topic "Non-alcoholic drink"
1
Dubey, Kriti Kumari, Madhura Janve, Aratrika Ray, and Rekha S. Singhal. "Ready-to-Drink Tea." In Trends in Non-alcoholic Beverages, 101–40. Elsevier, 2020. http://dx.doi.org/10.1016/b978-0-12-816938-4.00004-5.
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Grunert, Klaus, Jacob Rosendahl, Andreas I. Andronikidis, George J. Avlonitis, Paulina Papastathopoulou, Carmen R. Santos, Ana R. Pertejo, et al. "Drinking Motives." In Consumption Culture in Europe, 306–32. IGI Global, 2013. http://dx.doi.org/10.4018/978-1-4666-2857-1.ch008.
Full textAbstract:
This chapter presents an analysis of what consumer in Europe drink and why they drink what they drink. The concept of drinking motives is developed and defined, and analysis of data on drinking motives shows that these can be grouped into two major classes: self-expressive and functional. This distinction is universal and hence applies across Europe. However, the importance of self-expressive as compared to functional motives, as well as the way in which these relate to different beverages, does differ across Europe. Both dimensions are relevant for the motives for drinking non-alcoholic drinks, whereas the self-expression dimension dominates reasons for drinking alcoholic drinks. The Eastern European countries have generally higher scores on the self-expression dimension, indicating that such motives play a bigger role there compared to the other regions. No clear geographical pattern emerged with regard to the functional dimension. Beer and spirits are the alcoholic drinks and tea, water, and juice the non-alcoholic drinks that are related to high scores on the self-expression dimension. Water and juice are the drinks scoring highest on functionality, being mainly related to health, availability, and quenching one’s thirst. The non-alcoholic products scoring low on functionality are coffee, tea, soft drinks, and energy drinks. Analysis of socio-demographic differences resulted in only a few effects. Men, lower education groups, and lower income groups are more likely to drink alcohol for reasons other than self-expression motives (such as to quench one’s thirst). Also, the health motive plays a larger role for older people, and the self-expressive and social motives play a larger role for younger people. The chapter closes with recommendations for the marketing of drink products in Europe.
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Altuntas, Semin, and Hale Hapoglu. "Kefir-Type Drinks From Whey." In Non-Alcoholic Beverages, 185–226. Elsevier, 2019. http://dx.doi.org/10.1016/b978-0-12-815270-6.00007-4.
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Zupanič, Nina, Nataša Fidler Mis, and Igor Pravst. "Soft Drinks: Public Health Perspective." In Trends in Non-alcoholic Beverages, 325–69. Elsevier, 2020. http://dx.doi.org/10.1016/b978-0-12-816938-4.00011-2.
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Castro-Muñoz, Roberto. "Membrane Technologies for the Production of Nonalcoholic Drinks." In Trends in Non-alcoholic Beverages, 141–65. Elsevier, 2020. http://dx.doi.org/10.1016/b978-0-12-816938-4.00005-7.
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Neulinger, Agnes, Tino Bech-Larsen, Jacob Rosendahl, Audur Hermannsdóttir, Regina Karveliene, Hans Rüdiger Kaufmann, Yianna Orphanidou, Janka Petrovicová, and Annemien van der Veen. "Consumption Patterns and Cultural Values in Europe." In Consumption Culture in Europe, 211–57. IGI Global, 2013. http://dx.doi.org/10.4018/978-1-4666-2857-1.ch006.
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The chapter focuses on cultural differences in consumption across Europe and describes general attitudes towards consumption and brands, the significance of shopping, and how these are linked to the motives of consumption of alcoholic and non-alcoholic drinks. These topics have been analysed using the Hofstede dimensions, and the evaluation also considers regional differences within the European Union. The main objective of this research is to attempt to understand consumption patterns and national cultural dimensions, general consumption values, and what their connections are to alcoholic and non-alcoholic drinking patterns. The main research question is how cultural styles influence consumption styles within Europe. This analysis concluded that some European societies are more adaptable to cross-cultural influence than others in relation to beverage consumption. The authors’ findings suggest that the cultural dimensions identified by Hofstede supported the understanding of cultural differences related to purchasing, brands and beverage consumption both at national and individual levels. However, there is an overlap between some countries in their drinking behaviour, which supports the claim that existing cultural patterns cannot fully explain the new beverage trends, especially in alcohol consumption. This indicates the necessity of a shift toward new dimensions with regard to beverage consumption and/or eventually consumer behaviour.
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Sadler, Michele J. "Authorised EU health claim for reformulated, non-alcoholic, acidic drinks." In Foods, Nutrients and Food Ingredients with Authorised EU Health Claims, 103–11. Elsevier, 2018. http://dx.doi.org/10.1016/b978-0-08-100922-2.00007-3.
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"Non-nutrient components of food." In Oxford Handbook of Nutrition and Dietetics, edited by Joan Webster-Gandy, Angela Madden, and Michelle Holdsworth, 185–98. Oxford University Press, 2011. http://dx.doi.org/10.1093/med/9780199585823.003.0009.
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Alcohol 186 Biologically active dietary constituents 190 Food additives 194 The alcohol present in alcoholic drinks is ethanol (ethyl alcohol), C2H5OH. Ethanol is produced by the fermentation of glucose in plants. Sugars in grapes and apples are fermented to produce wine and cider; barley starch is hydrolysed to glucose in the production of beer. Other fruits and cereals are used to produce alcoholic drinks, e.g. rice for sake and rye for some whisky. The resultant alcohol is diluted to produce the appropriate alcohol content of drinks. By law, drink labels must show the strength of alcohol present; this is expressed as the percentage alcohol by volume (abv). 10% abv is equivalent to 7.9 g of alcohol per 100 ml (...
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Marian, Zaharia, and Aniela Balacescu. "Food Consumption Patterns in Romanian Economy." In Food Science, Production, and Engineering in Contemporary Economies, 365–92. IGI Global, 2016. http://dx.doi.org/10.4018/978-1-5225-0341-5.ch016.
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The chapter covers both the evolution of yearly average consumption, for the main food products and beverage, and the evolution of daily average food consumption expressed in calories and nutrients, per inhabitant. Also are presented and analyzed the evolutions of total expenditure of households, on main categories of households (employees, farmers, unemployed, pensioners), and grouped by number of component persons, in Romania compared to similar data from the EU28. Are highlighted the trends of percents of total consumption expenditure of households for ago-food products, non - alcoholic drinks and for beverages and tobacco, and the structure of total expenditure of households, by deciles. Starting from these are also analyzed correlations with total income of households, by main categories and by number of component persons. The analysis covers a period of 10 years and covers the years before the economic crisis, its impact and the characteristics of the post crisis on food and beverage consumption structure by main categories of households.
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Lavefve, Laura, Daya Marasini, and Franck Carbonero. "Microbial Ecology of Fermented Vegetables and Non-Alcoholic Drinks and Current Knowledge on Their Impact on Human Health." In Advances in Food and Nutrition Research, 147–85. Elsevier, 2019. http://dx.doi.org/10.1016/bs.afnr.2018.09.001.
Full textConference papers on the topic "Non-alcoholic drink"
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Kumstát, Michal, Martin Sebera, and Michal Vičar. "The Effects Of Commercially Available Energy Drink On Cognitive Performance." In 12th International Conference on Kinanthropology. Brno: Masaryk University Press, 2020. http://dx.doi.org/10.5817/cz.muni.p210-9631-2020-7.
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Energy drinks are frequently purported as a non-alcoholic beverage food commodity to im-prove cognitive function and concentration and as such is marketed especially on vulnerable populations such as professional drivers, students, managers. We aimed to explore the acute dose-effect of commercially available multi-ingredient beverage on cognitive performance. Twenty adult university students, caffeine-deprived received two 500 ml non-alcoholic, glucose-free, multi-herbal extract drinks differing in ingredients dose: DRINK100, threefold higher concentration dosage (DRINK300) and ingredients-free, flavored-matched placebo (PLA) in a double-blind, three-way cross over, randomized order, separated by a 7-day wash-out period. Cognitive functions, autonomous nervous system activity, and specific mental performance were assessed. Drinks were consumed in the late evening (20 p.m.). Standardized psychomotor vigilance task (PVT) to detect reaction time, lapses and the total score and spectral analysis of heart rate variability (software-driven, standing/lying down with ~300 beats recorded in each position, relative change in total power score be-tween consecutive measurements was used) took place immediately prior and 60, 120 and 180 min post-drink consumption (post-drink). Thirty minutes of the cognitively demanding task (continuous manual text transcription) was commenced immediately and in 90, and 150 min post-drink. Total word counts were used in assessing mental performance chang-es. The ecologically valid methodology was used to mimic typical students time of drink consumption. During the 60min post-drink, the level of alertness decreased independently of the drink category, however, DRINK300 increased correct: lapsus ratio in 120 min and this remained elevated until the end of testing. No significant effect of DRINK100 over PLA on vigilance was present. DRINK300 led to an increase in autonomic nervous system activity after drink admin-istration in 60–90 minutes post-drink with a clear decline observed in PLA. This corresponds with a significant increase in the number of words transcripted in the corresponding time in DRINK300, however, not sustained in 180 min post-drink. We demonstrate an acute and transitional dose-effect of multi-herbal caffeine-containing non-energetic beverage on cognitive and autonomous nervous system performance. The effect appears to be evident immediately ( < 30 min) post-drink. A beverage containing guar-ana equivalent to 120 mg of caffeine reduce cognitive performance impairment and this is sustained over ~180 min.
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Zharina, O. Y. "NON-ALCOHOLIC DRINKS MARKETING." In Current issues in the beverage industry. Author-online, 2019. http://dx.doi.org/10.21323/978-5-6043128-4-1-2019-3-92-94.
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Kovaleva, I. L. "SPIRITS USE IN THE COMPOSITION OF NON-ALCOHOLIC FUNCTIONAL ORIENTATION DRINKS." In Aktualnye voprosy industrii napitkov. Izdatelstvo i tipografiya "Kniga-memuar", 2018. http://dx.doi.org/10.21323/978-5-6041190-3-7-2018-2-70-73.
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Alija, Durim, Eljesa Ziberi, Gafur Xhabiri, Xhezair Idrizi, Namik Durmishii, and Ismail Ferati. "Control of Vitamin C (ascorbic acid) in non-alcoholic and fresh drinks." In University for Business and Technology International Conference. Pristina, Kosovo: University for Business and Technology, 2017. http://dx.doi.org/10.33107/ubt-ic.2017.157.
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Sevostyanova, E. M., O. A. Soboleva, I. L. Kovaleva, and A. M. Altaeva. "STUDYING THE POSSIBILITY OF ACCELERATED AGING METH-ODS APPLICATION FOR CARBONATED NON-ALCOHOLIC DRINKS SHELF LIFE PREDICTION." In Current issues in the beverage industry. Author-online, 2019. http://dx.doi.org/10.21323/978-5-6043128-4-1-2019-3-196-200.
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Zakharov, M. A., I. V. Lazareva, and Yu A. Dokuchaeva. "APPLICATION PRACTICE OF ANALYTICAL DEVICES IN RESEARCH CENTER OF ALL-RUSSIAN SCIENTIFIC RESEARCH INSTITUTE OF THE BREWING, NON-ALCOHOLIC AND WINE INDUSTRY AT ALCOHOLIC DRINKS TEST." In Aktualnye voprosy industrii napitkov. Izdatelstvo i tipografiya "Kniga-memuar", 2018. http://dx.doi.org/10.21323/978-5-6041190-3-7-2018-2-57-63.
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