U. S. American and Canadian non-alcoholic malt beverages

This paper covers U.S. American and Canadian non-alcoholic (NA) malt beverages tested in our Weihenstephan Institute between 1980 and 1997. It is well known that the term "non-alcoholic" is not allowed in these two countries. The maximum permissible alcohol level in NA malt beverages is 0.5 vol.%.

Use of beer wort granulate for non-alcoholic beer-based beverages

This article describes new industrial production concepts for non-alcoholic malt-based beverages/functional drinks for the international beverage industry. These open up new possibilities for utilising existing production capacities in breweries.

Beer consumption continues to drop, the tendency is increasingly towards "non-alcoholic". In the wake of the big success of traditional beer-based beverages such as shandy, an obvious move was to mix non-alcoholic beer with soft drink components in order to sell it opportunely, as e.g. "non-alcoholic shandy" or also as an isotonic thirst quencher.

Quality control of sugar-free soft drinks in process

The continuous process monitoring in the production of sugar-free soft drinks demands considerably more of measuring systems than is the case with sugared drinks. Digital density measurement in combination with rapid, high-precision temperature and CO2 measurement has proven to be a robust and highly accurate method for the process control of sugar-free and sugared soft drinks.

Steady recovery

Coca-Cola HBC (CCHBC), the world’s second largest Coke bottler, reported consolidated nine months net profits of 38.5 million Euro against a break-even position last year. Sales were up 12 percent to 2.69 billion Euro.

Susceptibility of new beverage products - avoiding microbiological problemsNew = susceptible?

Important selective characteristics, such as a low pH value and a high CO2 content, largely protect alcohol-free beverages from microbial spoilage. However, due to the omnipresent conidiospores moulds (particularly Penicillium spp.), non-sparkling beverages require pasteurisation under gentle conditions (Fig. 2).

Water degassing for the soft drinks industry using an in-line process

Together with blending and carbonation, degassing of liquids plays a key role in the soft drinks production process.