Chemistry and Technology of Soft Drinks and Fruit Juices

Contributors xv
 
Preface xvi
 
1 Introduction 1
P.R. Ashurst
 
1.1 Overview 1
 
1.2 Soft drinks 1
 
1.2.1 Ready-to-drink products 2
 
1.2.2 Concentrated soft drinks 2
 
1.2.3 Legislation 3
 
1.2.4 Product types 4
 
1.2.5 Development trends 6
 
1.2.6 Nutrition 7
 
1.2.7 New product trends 8
 
1.3 Fruit juices 8
 
1.3.1 Processing technology 9
 
1.3.2 Adulteration 10
 
1.3.3 Other processes 12
 
1.3.4 Nutrition 12
 
1.4 Packaging 13
 
1.5 Summary 14
 
References and further reading 14
 
2 Trends in beverage markets 15
E.C. Renfrew
 
2.1 Introduction 15
 
2.2 Definitions 15
 
2.3 Beverage consumption trends 16
 
2.3.1 Bottled water 17
 
2.3.2 Carbonated soft drinks 17
 
2.3.3 100% juices, nectars and fruit drinks 19
 
2.3.4 Energy drinks 19
 
2.3.5 Ready-to-drink (RTD) tea and ready-to-drink coffee 20
 
2.3.6 Coffee 20
 
2.3.7 Tea 21
 
2.3.8 Beer 21
 
2.3.9 Wine 22
 
2.3.10 Milk and flavoured milks 22
 
2.4 Consumption charts 23
 
2.5 Regions and markets 25
 
2.6 Market share charts 26
 
2.7 Main drivers in consumption 28
 
2.7.1 The search for 'natural' 28
 
2.7.2 Adult soft drinks 29
 
2.7.3 Protein drinks 29
 
2.8 Conclusion 29
 
3 Fruit and juice processing 31
B. Taylor
 
3.1 Introduction 31
 
3.2 Fruit types 32
 
3.2.1 Botanical aspects and classification of fruit types 32
 
3.2.2 Harvesting considerations for berry, citrus, pome, stone and exotic fruits 35
 
3.3 Fruit types for processing 36
 
3.3.1 Pome fruits 36
 
3.3.2 Citrus fruits 38
 
3.4 General comments on fruit juice processing 39
 
3.4.1 Processing of 'fleshy' fruits 40
 
3.4.2 The use of enzymes in fruit juice processing 43
 
3.4.3