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Kim, Hyeyoung, and Lisa A. House. "Linking Consumer Health Perceptions to Consumption of Nonalcoholic Beverages." Agricultural and Resource Economics Review 43, no. 1 (April 2014): 1–16. http://dx.doi.org/10.1017/s1068280500006870.
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This study explored factors influencing consumers' beverage consumption. Consumers drank greater shares of beverages perceived as healthy and, in most cases, drank smaller shares of a beverage when they perceived alternative beverages as more healthy. One exception was carbonated sugar-sweetened beverages; the share of their consumption increased as health perceptions of 100 percent juice increased and vice versa. Another important determinant of beverage consumption share was objective and subjective health knowledge. Beverage drinking habit, which was measured by whether a beverage was consumed daily or weekly, was the most significant factor in explaining a beverage's diet share.
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Akter, Rozina, Mohammad Ali Asgor Moral, AKM Bashar, Md Khalequzzaman, Mir Md Mofazzal Hossain, and Md Helal Uddin. "Demineralization level of human tooth enamel after exposure to alcoholic and non-alcoholic beverages: A scanning electron microscopic study." Bangabandhu Sheikh Mujib Medical University Journal 17, no. 1 (March 30, 2024): e70826. http://dx.doi.org/10.3329/bsmmuj.v17i1.70826.
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Background: In any beverage, human tooth enamel dissociates into its ionic products at a threshold pH of beverage <5.5. This study was done to illustrate and compare the demineralization level of enamel after exposure to alcoholic (beer, wine, distilled spirit) and non-alcoholic (carbonated beverage, apple cider vinegar, commercial fruit juice) beverages. Methods: Prior to starting this quasi-experimental study of beverage exposure, buccal surface of enamel was scanned under scanning electron microscope to examine the existing score of enamel samples. Twenty-four non-demineralized samples were randomly flushed with attributed beverage and saliva simultaneously for three minutes by a digital automatic flusher. Samples were further scanned under scanning electron microscope after 30 exposures. Results: pH levels of all beverages were <5.5. After exposure to beverages, all samples were demineralized and 66.6% of samples had the demineralization score of 3. Demineralization score of 2 was observed in 33.3% of samples. The demineralization mean score in non-alcoholic beverages was 3.0 compared to alcoholic beverages 2.3 (P=0.02). Conclusion: All tested beverages had potential to demineralize the enamel structure. The enamel demineralization capacity of non-alcoholic beverages was higher compared to alcoholic beverages. The demineralization capacity of beverages is inversely proportional to their pH.
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Hughes, Abigail, Jennifer Hanson, and Elizabeth Daniels. "University Students’ Knowledge and Perceptions Regarding the Nutrient Content of Plant-Based Beverages." Current Developments in Nutrition 5, Supplement_2 (June 2021): 555. http://dx.doi.org/10.1093/cdn/nzab043_007.
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Abstract Objectives While the consumption of milk in the U.S. continues to decline, plant-based beverages, like almond milk, are becoming increasingly popular. The purpose of this study was to assess university students’ knowledge and perceptions on the nutrient content of plant-based beverages they consume. Methods An online survey was used to collect responses from students at three U.S. universities. Responses were collected from February through September 2020. Students were asked to describe the type of plant-based beverage they drank most often. They were then asked to indicate whether they thought the beverage was greater than, less than, or equal to low-fat cow's milk with regard to energy, protein, vitamin D, and calcium content. Participants were instructed to respond without looking-up their answers, and they were given the option to select “I am not sure” as a response to each question. Using product nutrient labels, responses were scored for accuracy. Results One hundred forty-four students who indicated they drank plant-based beverages completed the survey. Fifty-four % (n = 77) correctly rated the energy content of their beverage, 23% (n = 34) were unsure, 14% (n = 20) overestimated, and 8% (n = 11) underestimated the energy content. When asked about protein, 34% (n = 49) were unsure, 22% (n = 32) overestimated, 21% (n = 30) accurately estimated, and 2% (n = 3) underestimated their beverage's content. For calcium, 43% (n = 58) underestimated, 32% (n = 43) were unsure, 20% (n = 33) answered accurately, and 4% (n = 5) overestimated the content of their beverage. Lastly, for vitamin D, 38% (n = 50) were unsure, 38% (n = 50) underestimated, 23% (n = 30) were accurate, and 1% (n = 1) overestimated the amount of vitamin D in their plant-based beverage. Conclusions Roughly half of all students had an accurate understanding of the energy content of the plant-based beverages they consume. However, the majority did not have an accurate understanding of their beverage's protein, vitamin D, or calcium content. Overall, students appeared to pay attention to the calorie content more than any other nutrient. Although more research is needed, the findings suggest the need to improve students’ awareness of nutrition information and labeling in order to make informed beverage choices. Funding Sources College of Health and Human Sciences, Kansas State University.
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Mielby, Line, Qian Wang, Sidsel Jensen, Anne Bertelsen, Ulla Kidmose, Charles Spence, and Derek Byrne. "See, Feel, Taste: The Influence of Receptacle Colour and Weight on the Evaluation of Flavoured Carbonated Beverages." Foods 7, no. 8 (July 26, 2018): 119. http://dx.doi.org/10.3390/foods7080119.
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A study was designed to assess whether the individual and combined effects of product-intrinsic and product-extrinsic factors influence the perception of, and liking for, carbonated beverages. Four hundred and one participants tasted samples of one of three flavours (grapefruit, lemon, or raspberry) of carbonated aromatised non-alcoholic beer. The beverages were served in receptacles that differed in terms of their colour (red or black) and weight (lighter—no added weight, or heavier—20 g weight added). Each participant received the same beverage in each of the four different receptacles, and rated how much they liked the drink. They also evaluated the intensity of each beverage’s sweetness, bitterness, sourness, and carbonation. The results revealed a significant influence of the colour of the receptacle on perceived carbonation, with the beverages tasted from the red receptacles being rated as tasting more carbonated than when served in black receptacles. In terms of flavour, the participants liked the raspberry beverage significantly more than the others, while also rating it as tasting sweeter and less bitter than either of the other flavours. Furthermore, there was a more complex interaction effect involving the weight of the receptacle: Specifically, the perceived bitterness of the beverage moderated the relationship between the receptacle weight and the perceived carbonation. At high levels of bitterness, the drinks were perceived to be more carbonated when served from the heavier receptacle as compared to the lighter one. These findings highlight the complex interplay of product extrinsic and intrinsic factors on the flavour/mouthfeel perception and preference for beverages, and stress the importance of taking both internal product development and external packaging into account in the design of health-oriented beverages.
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Zhang, Wenjing, Nan Zhang, Shan Zheng, Wei Zhang, Jingjing Liu, Liwei He, Anastasia Ngozi Ezemaduka, et al. "Effects of commercial beverages on the neurobehavioral motility of Caenorhabditis elegans." PeerJ 10 (July 14, 2022): e13563. http://dx.doi.org/10.7717/peerj.13563.
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To study the effects of different types of commercially available drinks/beverages on neurobehavior using the model organism C. elegans, and critically review their potential health hazards. Eighteen kinds of beverages from the supermarket were randomly selected and grouped into seven categories namely functional beverage, tea beverage, plant protein beverage, fruit juice beverage, dairy beverage, carbonated beverage and coffee beverage. The pH value, specific gravity and osmotic pressure were also examined. The L4 stage N2 worms were exposed to different concentration of tested beverages (0, 62.5, 125, 250 and 500 µL/mL) for 24 h to measure the survival rate and locomotory behavior such as head thrashing, body bending as well as pharyngeal pumping. All the 18 beverages tested did not induce any visible lethal effects in the nematodes. However, exposure to different types of tested beverages exhibited different effects on the behavioral ability of C. elegans: (1) sports functional beverage and herbal tea drink accelerated the head thrashing and body bending of nematodes when compared to the control group (P < 0.05). (2) The vibration frequency of the pharyngeal pump of nematodes was significantly accelerated after treated with three plant protein beverages (almond milk, coconut milk and milk tea) and dairy products A and B (P < 0.05), and decelerated after treatment with other tested beverages. (3) Carbonated beverage significantly inhibits the head thrashing, body bending and pharyngeal pumping vibration (P < 0.05). Our results indicate that 18 kinds of popular beverages in the market have different influence on the neurobehavior in C. elegans, which may be related to their different components or properties. Further research would be required to conduct a systematic analysis of the effect of beverages by appropriate kinds, taking into consideration other endpoints such as reproduction, lifespan and molecular stress response, etc., and to elucidate the mechanism for its potential health hazards.
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Sikalidis, Angelos K., Anita H. Kelleher, Adeline Maykish, and Aleksandra S. Kristo. "Non-Alcoholic Beverages, Old and Novel, and Their Potential Effects on Human Health, with a Focus on Hydration and Cardiometabolic Health." Medicina 56, no. 10 (September 23, 2020): 490. http://dx.doi.org/10.3390/medicina56100490.
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The Beverage Guidance System has established dietary recommendations for daily intake of commonly consumed beverages including water, tea, coffee, milk, non-calorically sweetened beverages, and calorically sweetened beverages. As obesity in America continues to be a growing problem, this guidance becomes of increasing importance due to many beverages’ potential links to Type 2 Diabetes Mellitus (T2DM), Cardiovascular disease (CVD), and numerous other harmful health effects. However, the growing popularity of “better for you” beverages is causing a shift in the market, with consumers pushing for healthier beverage alternatives. Beverages simultaneously present advantages while posing concerns that need to be evaluated and considered. In this review, health effects of nonalcoholic beverages are discussed including various aspects of consumption and current trends of the beverage market such as the novel Soft Seltzer category as an alternative to Hard Seltzer and various mashups. A variety of advisory boards and agencies responsible for dietary guidelines in various countries suggest drinking water as the preferred practice for hydration.
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Frolova, Yuliya, Valentina Vorobyeva, Irina Vorobyeva, Varuzhan Sarkisyan, Alexey Malinkin, Vasily Isakov, and Alla Kochetkova. "Development of Fermented Kombucha Tea Beverage Enriched with Inulin and B Vitamins." Fermentation 9, no. 6 (June 8, 2023): 552. http://dx.doi.org/10.3390/fermentation9060552.
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Kombucha is a sweet and sour beverage made by fermenting a liquid base with a symbiotic culture of bacteria and yeast. Different tea substrates, carbohydrate sources, and additional ingredients are used to create beverages with different physical and chemical characteristics. The purpose of this work was to create a recipe and technology to study the properties of the beverage based on kombucha with a given chemical composition. The content of added functional ingredients (vitamins and inulin) in quantities comparable with reference daily intake was the specified parameter characterizing the distinctive features of the enriched beverages. For fermentation using symbiotic cultures of bacteria and yeast, a black tea infusion sweetened with sucrose was used as a substrate. The changes in the physicochemical characteristics of the fermented tea beverage base were evaluated. The dynamics of changes in pH, acidity, the content of mono- and disaccharides, ethanol, organic acids, polyphenolic compounds, and volatile organic substances were shown. The fermentation conditions were selected (pH up to 3.3 ± 0.3, at T = 25 ± 1 °C, process duration of 14 days) to obtain the beverage base. Strawberry and lime leaves were used as flavor and aroma ingredients, and vitamins with inulin were used as functional ingredients. Since the use of additional ingredients changed the finished beverage’s organoleptic profile and increased its content of organic acids, the final product’s physical–chemical properties, antioxidant activity, and organoleptic indicators were assessed. The content of B vitamins in the beverages ranges from 29 to 44% of RDI, and 100% of RDI for inulin, which allows it to be attributed to the category of enriched products. The DPPH inhibitory activity of the beverages was 82.0 ± 7%, and the ethanol content did not exceed 0.43%. The beverages contained a variety of organic acids: lactic (43.80 ± 4.82 mg/100 mL), acetic (205.00 ± 16.40 mg/100 mL), tartaric (2.00 ± 0.14 mg/100 mL), citric (65.10 ± 5.86 mg/100 mL), and malic (45.50 ± 6.37 mg/100 mL). The technology was developed using pilot equipment to produce fermented kombucha tea enriched with inulin and B vitamins.
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Zhong, Victor W., Alan Kuang, Rebecca D. Danning, Peter Kraft, Rob M. van Dam, Daniel I. Chasman, and Marilyn C. Cornelis. "A genome-wide association study of bitter and sweet beverage consumption." Human Molecular Genetics 28, no. 14 (May 2, 2019): 2449–57. http://dx.doi.org/10.1093/hmg/ddz061.
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Abstract Except for drinking water, most beverages taste bitter or sweet. Taste perception and preferences are heritable and determinants of beverage choice and consumption. Consumption of several bitter- and sweet-tasting beverages has been implicated in development of major chronic diseases. We performed a genome-wide association study (GWAS) of self-reported bitter and sweet beverage consumption among ~370 000 participants of European ancestry, using a two-staged analysis design. Bitter beverages included coffee, tea, grapefruit juice, red wine, liquor and beer. Sweet beverages included artificially and sugar sweetened beverages (SSBs) and non-grapefruit juices. Five loci associated with total bitter beverage consumption were replicated (in/near GCKR, ABCG2, AHR, POR and CYP1A1/2). No locus was replicated for total sweet beverage consumption. Sub-phenotype analyses targeting the alcohol, caffeine and sweetener components of beverages yielded additional loci: (i) four loci for bitter alcoholic beverages (GCKR, KLB, ADH1B and AGBL2); (ii) five loci for bitter non-alcoholic beverages (ANXA9, AHR, POR, CYP1A1/2 and CSDC2); (iii) 10 loci for coffee; six novel loci (SEC16B, TMEM18, OR8U8, AKAP6, MC4R and SPECC1L-ADORA2A); (iv) FTO for SSBs. Of these 17 replicated loci, 12 have been associated with total alcohol consumption, coffee consumption, plasma caffeine metabolites or BMI in previous GWAS; none was involved in known sweet and bitter taste transduction pathways. Our study suggests that genetic variants related to alcohol consumption, coffee consumption and obesity were primary genetic determinants of bitter and sweet beverage consumption. Whether genetic variants related to taste perception are associated with beverage consumption remains to be determined.
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de las Heras-Delgado, Sara, Sangeetha Shyam, Lucía Iglesias-Vázquez, Nadine Khoury, Jordi Salas-Salvadó, and Nancy Babio. "The Nutrientional Profile of Spanish Beverages: A Comparative Evaluation of the Original and Updated Nutri-Score Algorithm." Nutrients 17, no. 9 (April 30, 2025): 1521. https://doi.org/10.3390/nu17091521.
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Background: In response to criticism and limitations of the Nutri-Score Nutrient Profiling Model (NS-NPM), the algorithm was updated in 2023. However, its impact on beverage classification remains partially assessed. Objective: This study aimed to compare the nutritional profiles of beverages marketed in Spain using the original and updated NS-NPM algorithms. Methods: Nutritional data for 3432 beverages in the “Drink Base” database were analyzed using both the 2015 (original) and 2023 (updated) NS-NPM versions. Results: The 2023 update showed significant changes compared to the 2015 version. Updated scores particularly increased for artificially sweetened beverages (+190.3%), milkshakes (+98.9%), nut-based beverages (+343.9%), cereal-based beverages (+651.3%), and the mix of plant-based beverages (+733%), leading to a less healthy classification. Conversely, scores decreased for fruit juices (−12.7%) and alcohol-substitute beverages (−8.2%), while legume-based beverages maintained their classification with minimal score variation (−1.4%), raising questions about the treatment of free sugars. The remaining beverage categories experienced score changes that did not alter their classification. Conclusions: The 2023 NS-NPM algorithm improves beverage classification by refining the differentiation of sugar-sweetened and artificially sweetened beverages, improving consumer guidance. While it increases discrimination, challenges remain in the classification of plant-based beverages and fruit juices. These findings highlight Nutri-Score’s impact on industry reformulation and its potential as a public health tool to promote healthier beverage choices. This study provides novel evidence on how the updated Nutri-Score algorithm may influence consumer perception and food policy in the Spanish context.
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Lopes, Mariana, Chloé Pierrepont, Carla Margarida Duarte, Alexandra Filipe, Bruno Medronho, and Isabel Sousa. "Legume Beverages from Chickpea and Lupin, as New Milk Alternatives." Foods 9, no. 10 (October 14, 2020): 1458. http://dx.doi.org/10.3390/foods9101458.
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Recently, milk consumption has been declining and there is a high demand for non-dairy beverages. However, market offers are mainly cereal and nut-based beverages, which are essentially poor in protein (typically, less than 1.5% against the 3.5% in milk) and are not true milk replacers in that sense. In this work, new beverages from different pulses (i.e., pea, chickpea and lupin) were developed using technologies that enable the incorporation of a high level of seed components, with low or no discharge of by-products. Different processing steps were sequentially tested and discussed for the optimization of the sensorial features and stability of the beverage, considering the current commercial non-dairy beverages trends. The lupin beverage protein contents ranged from 1.8% to 2.4% (w/v) and the chickpea beverage varied between 1.0% and 1.5% (w/v). The “milk” yield obtained for the optimized procedure B was 1221 g/100 g of dry seed and 1247 g/100 g of dry seed, for chickpea beverage and lupin beverage, respectively. Sensory results show that chickpea beverage with cooking water has the best taste. All pulses-based beverages are typical non-Newtonian fluids, similarly to current non-dairy alternative beverages. In this respect, the sprouted chickpea beverage, without the cooking water, presents the most pronounced shear-thinning behavior of all formulations.
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Perumal, Aparna Kumar, and Jayaprada Rao Chunduri. "Characterization and development of Novel Whey-based Fermented Fruit Beverages." International Journal of Agricultural Sciences and Veterinary Medicine 11, no. 4 (October 20, 2023): 9–16. http://dx.doi.org/10.25303/1104ijasvm09016.
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Fermented beverages are developed from fruits or cereals or nuts. The development of the beverage changes with the composition of the ingredient, the inoculum and the fermentation conditions. Milk-based fermented beverages are also available commercially. Whey is one of the waste milk products rich in proteins and can be considered for the development of beverages using fruits with rich medicinal value. The current study aims at developing a whey-based fruit-mixed fermented beverage (WFFB). Blueberry, kokum and pomegranate fruit pulps have been considered to prepare whey-based fermented beverages. The characteristic parameters are assessed prior to and post-development of beverages including organoleptic analysis. The results indicated concentration and type of the fruit mixture influence the beverage characteristics and richness with phytochemical composition. The organoleptic studies indicated that whey-based plum and pomegranate beverages are in consumer demand. These novel beverages with increased nutritional value, attractive colors, fruity smells, low alcoholic concentration, eco-friendly and best from waste play a significant role for preferred start-ups.
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Zhang, Yu Yu, Yi Song, Xiao Song Hu, Xiao Jun Liao, Yuan Ying Ni, and Quan Hong Li. "Determination of 5-Hydroxymethylfurfural and Furfural in Soft Beverages by HPLC." Advanced Materials Research 550-553 (July 2012): 1959–66. http://dx.doi.org/10.4028/www.scientific.net/amr.550-553.1959.
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5-hydroxymethylfurfural (HMF) and furfural (F) could be formed in soft beverages of rich sugar during process, and often used as an index of heat treatment. HMF was also considered as potentially carcinogenic to humans. High performance liquid chromatography was used to determine HMF and F contents of 26 soft beverage samples. The HMF contents were in a range 0.17-8.26 mg/L for 11 carbonated beverages, 0.37-22.23 mg/L for 8 fruit juice beverages and 0.05-1.63 mg/L for 7 tea beverages. The F contents were in a range 0.87-6.78 mg/L for 8 fruit juice beverages, but lower than 0.39 mg/L and 0.37 mg/L for 11 carbonated and 7 tea beverages, respectively. The highest contents of HMF and F were 22.23 mg/L and 6.78 mg/L. The contents of HMF and F in the group of tea beverage were the lowest among three groups of beverage samples.
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Calvo-Porral, Cristina, Sergio Rivaroli, and Javier Orosa-González. "The Asymmetric Emotional Associations to Beverages: An Approach through the Theory of Positive Asymmetry." Foods 10, no. 4 (April 8, 2021): 794. http://dx.doi.org/10.3390/foods10040794.
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Consumers experience mainly positive emotions in response to food products, and the reason is that, for most individuals, eating and drinking is a pleasurable experience. On this premise, in light of the Theory of Positive Asymmetry, this study answers the following question: “What emotions prevail in beverage consumption?” A MANOVA test was developed comparing emotions associated with spirits (n = 247), alcoholic beverages (n = 560) and non-alcoholic beverages (n = 254). The findings report that the positive asymmetry of emotions occurs in beverage consumption, regardless of the type of beverage product, since pleasant or positive emotions are primarily associated with beverages’ consumption. The analysis suggests that individuals predominantly associate beverages with pleasant emotions, regardless of the type of beverage, while the level of alcohol content seems to be influencing the different emotions and affect. The research results provide valuable insights to help managers and marketers understand the choice and preference for different beverages.
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Özen, Asli, Maria Bibiloni, Cristina Bouzas, Antoni Pons, and Josep Tur. "Beverage Consumption among Adults in the Balearic Islands: Association with Total Water and Energy Intake." Nutrients 10, no. 9 (August 23, 2018): 1149. http://dx.doi.org/10.3390/nu10091149.
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The paper seeks to describe beverage consumption and examine the association between beverage consumption and total water intake and total energy intake of the adult population in the Balearic Islands. Beverage consumption, total water intake, and total energy intake were obtained by using two 24-h diet recalls from a cross-sectional nutritional survey carried out in the Balearic Islands (n = 1386). The contribution of beverages to total water intake and total energy intake were also assessed. Beverages accounted for 65–71% of total water intake and 29–35% of it provided by drinking water. Food moisture contributed 31–37% of total water intake. The mean daily total water intake from all sources was around 2.2 L for men and 1.9 L for women and slightly lower than the proposed adequate intake (AI) recommendations of the European Food Safety Authority (EFSA). The mean total energy intake was 2222 kcal/day and beverages contributed 10.3% of total energy intake for men and 9.5% for women. Energy intake from beverages varied with age. In both sexes, milk was the main beverage contributed to total energy intake. The energy contribution of caloric soft drinks was 1.8% for men and 1.2% for women and energy intake from these beverages was significantly higher among younger adults. Water was the main beverage in the diet, followed by milk and hot beverages. Beverages were mainly consumed in the main meal times (breakfast, lunch, and dinner) in both sexes. The main findings of this study indicate that consumption of sugar-sweetened beverages (caloric soft drinks and commercial fruit juice) is higher among young adults, consumption of alcoholic beverages is higher among males aged 26 and older, and TWI (total water intake) is lower than the EFSA recommendations. These findings may be used to develop effective, healthy eating and drinking policies and campaigns.
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Ishak, Zuwariah, Syahida Maarof, Nur Ilida Mohamad, Norzaleha Kasim, and Nik Mohd Faiz Che Mohd Noor. "Potential Application of Spices and Pineapple as Healthy Beverages." Asian Food Science Journal 23, no. 12 (November 27, 2024): 47–57. http://dx.doi.org/10.9734/afsj/2024/v23i12757.
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Aims: The purpose of this study was to evaluate pineapple-spice beverages for their potential health benefits and assess their consumer acceptance. Fortifying fruit beverages with spices can enhance their nutritional and health benefits, making them effective carriers for delivering phytochemicals and other nutrients. Methodology: Spices extracts from cinnamon bark, star anise, coriander, cloves, white cumin, and cumin were incorporated into pineapple beverages to enhance their antioxidant, vitamin, and mineral content. Specifically, two selected samples, namely pineapple-spice beverages and spice beverage (as a control), were chosen based on the optimization of beverage formulation parameters previously conducted. Results: The formulation deemed most favourable through sensory evaluation comprised 25% pineapple juice combined with spice extracts and underwent further physicochemical analyses and shelf life studies. The shelf life of both beverages demonstrated 12 months of storage stability at ambient temperature, in terms of sensory evaluation, microbiological, and physical analyses. In the 12th month, the sensory evaluation panel for spice beverages and pineapple spice beverages gave scores above 6 for all attributes, which include colour, odour, viscosity, taste, sweetness, sourness, and overall acceptability of the beverages. The highest scores in panellist evaluations were attributed to the pineapple spice beverages. In antioxidant studies, the highest values of DPPH, FRAP value and total phenolic content were observed in samples of pineapple spice beverages. Pineapple-spice beverages (25%) exhibited significant levels of vitamin A, C, B3, B5, B7, B12, and zinc. Colour analysis for the L* value showed a slight increase, while the a* value showed a slight decrease throughout the storage period for both types of beverages. Additionally, pH and brix values were recorded during the storage period of the beverage samples. Conclusion: Thus, spices and pineapple are an excellent potential for creating nutritious and healthy beverages.
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Grummon, Anna H., Christina A. Roberto, Hannah G. Lawman, Sara N. Bleich, Jiali Yan, Nandita Mitra, Sophia V. Hua, Caitlin M. Lowery, Ana Peterhans, and Laura A. Gibson. "Purchases of Nontaxed Foods, Beverages, and Alcohol in a Longitudinal Cohort After Implementation of the Philadelphia Beverage Tax." Journal of Nutrition 152, no. 3 (December 15, 2021): 880–88. http://dx.doi.org/10.1093/jn/nxab421.
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ABSTRACT Background Evidence suggests that sweetened beverage taxes reduce taxed beverage purchases, but few studies have used individual-level data to assess whether these taxes affect purchases of nontaxed foods, beverages, and alcohol. Additionally, research has not examined whether sweetened beverage taxes influence restaurant purchases. Objectives We assessed changes in individuals’ purchases of taxed beverage types; low-calorie/low-added-sugar nontaxed beverages; high-calorie/high-added-sugar nontaxed beverages, foods, and alcohol; and beverages from restaurants following implementation of the 1.5 cent-per-ounce Philadelphia sweetened beverage tax. Methods A longitudinal cohort of adult sugar-sweetened beverage consumers in Philadelphia (n = 306; 67% female; mean age: 43.9 years) and Baltimore (n = 297; comparison city without a beverage tax; 58% female; mean age: 41.7 years) submitted all food and beverage receipts during 2-week periods at baseline and at 3, 6, and 12 months posttax. Difference-in-differences analyses compared changes in purchases from pre- to posttax in Philadelphia to changes in Baltimore. Results Purchases of taxed juice drinks [ratio of incidence rate ratios (RIRR) = 0.62; 95% CI, 0.42–0.91], but not other taxed beverage types, decreased in Philadelphia compared to Baltimore following the tax. Analyses did not find changes in purchases of low-calorie/low-added-sugar nontaxed beverages, such as water or milk. Additionally, analyses did not find increases in purchases of most high-calorie/high-added-sugar nontaxed products, including alcohol, juice, candy, sweet snacks, salty snacks, and desserts. Purchases of beverage concentrates increased in Philadelphia (RIRR = 2.22; 95% CI, 1.39–3.54). Conclusions In this difference-in-differences analysis, the Philadelphia beverage tax was associated with reduced purchases of taxed juice drinks. Purchases of beverage concentrates increased after the tax, but no increases were observed for other high-calorie/high-added-sugar nontaxed foods, beverages, or alcohol.
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Ahmed, KM Safin, Dhruba Sarker, and Farhan Ahmed. "The Impact of Carbonated Beverage Packaging on Consumer Psychology." Jurnal Aplikasi Manajemen, Ekonomi dan Bisnis 8, no. 1 (October 31, 2023): 25–38. https://doi.org/10.51263/jameb.v8i1.171.
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This study looks at what clients' insights and expectations for buys are meant for by the bundling of carbonated refreshments and how this affects their choices to purchase an item. The objective of this study is to distinguish the elements that add to the progress of refreshment bundling. The study's focus is on Bangladeshi, primarily young members of Generation Z. The aesthetic impact of the container design, as well as the beverage's flavor characteristics and brand perception, influence consumers' choices for bottled beverages. How to create appealing beverage packaging that takes into account the emotional needs of consumers is one of the most important aspects of increasing beverage sales. When designing a new container that meets the emotional expectations of consumers, the study's findings can offer valuable guidance to bottlers and designers. Packaging plays a significant role in consumers' purchasing decisions and can even serve as a "silent salesperson" by promoting a particular brand, so producers of carbonated beverages should pay close attention to it.
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Ng, Shu Wen, Juan A. Rivera, Barry M. Popkin, and M. Arantxa Colchero. "Did high sugar-sweetened beverage purchasers respond differently to the excise tax on sugar-sweetened beverages in Mexico?" Public Health Nutrition 22, no. 4 (December 14, 2018): 750–56. http://dx.doi.org/10.1017/s136898001800321x.
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AbstractObjectiveTo estimate changes in taxed and untaxed beverages by volume of beverage purchased after a sugar-sweetened beverage (SSB) tax was introduced in 2014 in Mexico.DesignWe used household purchase data from January 2012 to December 2015. We first classified the sample into four groups based on pre-tax purchases of beverages: (i) higher purchases of taxed beverages and lower purchases of untaxed beverages (HTLU-unhealthier); (ii) higher purchases of both types of beverages (HTHU); (iii) lower purchases of taxed and untaxed beverages (LTLU); and (iv) lower purchases of taxed beverages and higher purchases of untaxed beverages (LTHU-healthier). Next, we estimated differences in purchases after the tax was implemented for each group compared with a counterfactual based on pre-tax trends using a fixed-effects model.SettingAreas with more than 50 000 residents in Mexico.ParticipantsHouseholds (n 6089).ResultsThe HTLU-unhealthier and HTHU groups had the largest absolute and relative reductions in taxed beverages and increased their purchases of untaxed beverages. Households with lower purchases of untaxed beverages (HTLU-unhealthier and LTLU) had the largest absolute and relative increases in untaxed beverages. We also found that among households with higher purchases of taxed beverages, the group with lowest socio-economic status had the greatest reduction in purchases of taxed beverages.ConclusionsEvidence associating the SSB tax with larger reductions among high purchasers of taxed beverages prior to the tax is relevant, as higher SSB purchasers have a greater risk of obesity, diabetes and other cardiometabolic outcomes.
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Hua, Sophia V., Joshua Petimar, Nandita Mitra, Christina A. Roberto, Erica L. Kenney, Anne N. Thorndike, Eric B. Rimm, Kevin G. Volpp, and Laura A. Gibson. "Philadelphia Beverage Tax and Association With Prices, Purchasing, and Individual-Level Substitution in a National Pharmacy Chain." JAMA Network Open 6, no. 7 (July 13, 2023): e2323200. http://dx.doi.org/10.1001/jamanetworkopen.2023.23200.
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ImportanceTaxes on sweetened beverages are being implemented around the globe; an understanding of these taxes on individual-level behavior is necessary.ObjectiveTo evaluate the degree to which the sweetened beverage tax in Philadelphia, Pennsylvania, was associated with changes in beverage prices and individual-level purchasing over time at a national pharmacy chain in Philadelphia compared with Baltimore, Maryland.Design, Setting, and ParticipantsUsing a difference-in-differences approach and generalized linear mixed models, this cohort study examined beverage purchases made by loyalty cardholders at a national chain pharmacy retailer with stores in Philadelphia and Baltimore (control city) from before tax to after tax. Beverage sales (in US dollars) were linked by unique loyalty card numbers to enable longitudinal analyses. Data were collected from January 1, 2015, through December 31, 2017 (2 years before tax and 1 year after tax); data analyses were conducted from January through October 2022.ExposureImplementation of Philadelphia’s 1.5 cents/oz tax on sweetened beverages.Main Outcomes and MeasuresThe outcomes were the change in mean beverage price per-ounce and mean beverage volume purchased per cardholder transaction. Individual-level point-of-sale scanner data from all beverage purchases were analyzed.ResultsA total of 1188 unique beverages were purchased from the same stores before tax and after tax. There were 231 065 unique cardholders in Philadelphia and 82 517 in Baltimore. Mean prices of taxed beverages (n = 2 094 220) increased by 1.6 (95% CI, 1.3-2.0) cents/oz (106.7% pass-through) in Philadelphia compared with Baltimore from before tax to after tax. Philadelphia cardholders purchased 7.8% (95% CI −8.1% to −7.5%) fewer ounces of taxed beverages and 1.1% (95% CI, 0.6%-1.7%) more ounces of nontaxed beverages per transaction. Taxed beverages made up a smaller percentage of cardholders’ overall beverage purchases after tax (−13.4% [95% CI, −14.2% to −12.6%]), while nontaxed beverages made up a larger share (9.3% [95% CI, 7.7%-10.7%]).Conclusions and RelevanceIn this longitudinal cohort study of the Philadelphia beverage tax, the tax was completely passed through to prices and was associated with a 7.8% decline in ounces of taxed beverages purchased at a national pharmacy chain.
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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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Zhao, Zanwen. "Research on the Development Trend of Sugar Free Drinks." BCP Business & Management 47 (July 10, 2023): 118–22. http://dx.doi.org/10.54691/bcpbm.v47i.5181.
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Sugar-free beverages have become increasingly popular among consumers in recent years, with increasingly diverse product types, driving sustained scale growth in the industry. Against the backdrop of continuously improving health awareness, China's sugar-free beverage industry has broad prospects for development. Sugar-free beverages are considered to be a healthier beverage and have been loved by more and more consumers in recent years. Sugar free beverages are mainly divided into tea drinks, sugar free carbonated beverages, and other sugar free beverages, which can meet the needs of different consumers for tastes and dietary habits. This article has conducted a study on the characteristics, market, and enterprises of sugar free beverages. The issue of obesity is troubling many people, and the market value of the industry has reached nearly 2 billion yuan. Also, some suggestions were proposed for the development of the future.
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Liu, Zeqi, Shanshan Li, and Jiaqi Peng. "Exploring the Relationship between Sugar and Sugar Substitutes—Analysis of Income Level and Beverage Consumption Market Pattern Based on the Perspective of Healthy China." Nutrients 14, no. 21 (October 25, 2022): 4474. http://dx.doi.org/10.3390/nu14214474.
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This paper estimates the impact of income level on household beverage consumption, analyzes the consumption trends of sugar-sweetened beverages and sugar-free beverages in households, explores the future changes in the beverage consumption market pattern, and predicts the possible impact of the sugar industry on the development of sugar substitutes based on the beverage consumption data of Kantar Consumer Index in China from 2015 to 2017. The research results show that, firstly, there is an “inverted U-shaped” relationship between income level and household consumption of sugar-sweetened beverages, which indicates that as income rises, household consumption of sugar-sweetened beverages tends to increase and then decrease. Secondly, income level has a positive effect on the household consumption of sugar-free beverages. Finally, in the future stage, with the further growth of income and the promotion of a healthy China, a large amount of sugar substitutes will be added to beverages instead of the original sugar, and the relationship between sugar and sugar substitute consumption will change from complementary to substitution. The findings of this paper have implications for encouraging food and beverage suppliers to produce “healthy”, “nutritious” and “innovative” low-sugar products to meet the health needs of residents and ensure the healthy and orderly development of the sugar industry.
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Pan, Hao, Ryoichi Takeshita, Noriaki Saigusa, Ngo Thi Phuong Dung, Aporn Wongwicharn, and Yuji Teramoto. "Production and Antioxidative Activity of Alcoholic Beverages Made From Newly Isolated Vietnamese Men Yeast." International Journal of Biomass and Renewables 4, no. 2 (December 25, 2015): 17. http://dx.doi.org/10.61762/ijbrvol4iss2art13904.
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Fermentation yeast was newly isolated from a traditional Vietnamese microbial starter for brewing alcoholic beverages, called men. The isolated yeast was identified as a strain of the Saccharomyces cerevisiae and designated as S. cerevisiae Y3. The alcoholic beverage made with 3 yeast strains, Y3, NP01, and K7 from uncooked and cooked nonglutinous rice grains had an ethanol concentration of approximately 11.6 to 14.5% (v/v). Resulting alcoholic beverages made with Y3, NP01, and K7 yeasts had antioxidative activity. The DPPH radical scavenging activity of the alcoholic beverages made with 3 yeast strains is equivalent to approximately 500 to 600 μM Trolox. The DPPH radical scavenging activity of the alcoholic beverage made with Y3 yeast was higher than that of the alcoholic beverage made with NP01 and K7 yeasts. The inhibitory activity of lipid peroxidation of the alcoholic beverages made with Y3 and NP01 yeasts was higher than that of the alcoholic beverages made with K7 yeast.
 Keywords: men, fermentation yeast, antioxidative activity, uncooked fermentation
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Ferruzzi, Mario G., Jirayu Tanprasertsuk, Penny Kris-Etherton, Connie M. Weaver, and Elizabeth J. Johnson. "Perspective: The Role of Beverages as a Source of Nutrients and Phytonutrients." Advances in Nutrition 11, no. 3 (November 22, 2019): 507–23. http://dx.doi.org/10.1093/advances/nmz115.
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ABSTRACT The Dietary Guidelines for Americans (DGA) provide nutrition advice for Americans &gt;2 y of age. The 2020–2025 DGA proposes a life stage approach, focusing on birth through older adulthood. Limited recommendations for beverages exist except for milk, 100% fruit juice, and alcohol. The goal of this article is to provide a better understanding of the role of beverages in the diet using current scientific evidence. A Medline search of observational studies, randomized controlled trials, and meta-analyses was undertaken using key beverage words. We highlight the role beverages can play as a part of the DGA and considered beverages not traditionally included, such as those that are phytonutrient dense. Our primary consideration for beverage consumption targeted healthy Americans aged ≥2 y. However, with the proposed expansion to the life span for the 2020–2025 DGA, we also reviewed evidence for infants and toddlers from birth to 24 mo. Examples are provided on how minor changes in beverage choices aid in meeting recommended intakes of certain nutrients. Guidance on beverage consumption may aid in development of better consumer products to meet broader dietary advice. For example, beverage products that are nutrient/phytonutrient dense and lower in sugar could be developed as alternatives to 100% juice to help meet the fruit and vegetable guidelines. Although beverages are not meant to replace foods, e.g., it is difficult to meet the requirements for vitamin E, dietary fiber, or essential fatty acids through beverages alone, beverages are important sources of nutrients and phytonutrients, phenolic acids and flavonoids in particular. When considering the micronutrients from diet alone, mean intakes of calcium (in women), potassium, and vitamins A, C, and D are below recommendations and sodium intakes are well above. Careful beverage choices could close these gaps and be considered a part of a healthy dietary pattern.
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Kaur, Intelli, and Beenu Tanwar. "Quinoa Beverages: Formulation, Processing and Potential Health Benefits." Romanian Journal of Diabetes Nutrition and Metabolic Diseases 23, no. 2 (June 1, 2016): 215–25. http://dx.doi.org/10.1515/rjdnmd-2016-0026.
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AbstractBackground and Aims: Research on innovative foods and beverages that serve well to the nutritional needs of individuals suffering from metabolic disorders like obesity, hypertension, diabetes, dyslipidemia is an urgent need for today. This study aims to describe a method for preparing gluten free quinoa beverages and to investigate their effects on human health.Material and methods: Quinoa beverages were prepared from raw, soaked, germinated and malted quinoa seeds. We investigated their antioxidant activity, antidiabetic and antihypertensive potential using in vitro models.Results: Among all beverages, malted quinoa beverage (MQB) showed higher protein content (2.9 g/100ml), total phenolic content (2.9 mg Gallic Acid Equivalents (GAE)/g), antioxidant activity (92%) which was well correlated with higher antidiabetic potential (40% at 150μL) by α-glucosidase inhibition. Very low α-amylase inhibition was exhibited by all the beverages (0.4-1.5 %). ACE inhibitory activity was almost negligible for raw quinoa beverage (RQB), soaked quinoa beverage (SQB), minor for germinated quinoa beverage (GQB) (0.2% at 300μL) and higher for MQB (0.9% at 300μL). Total phenolic content was found to be well correlated with DPPH (1,1-Diphenyl-2-picryl-hydrazyl), α-glucosidase and α-amylase inhibition activity in all beverages but poor correlation was found in case of ACE inhibition activity. Among all, GQB was highly acceptable with acceptability magnitude at par with commonly available commercial soya milk.Conclusion: We conclude that quinoa beverages, especially MQB, have antidiabetic and antihypertensive potential, and hence, can be effectively included among diet choices for the management of diabetes and hypertension. In the future, further studies are required in order to characterize phenolic constituents in quinoa beverages responsible for the antidiabetic and antihypertensive potential.
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Sui, Zhixian, Weng Kei Wong, Jimmy Chun Yu Louie, and Anna Rangan. "Discretionary food and beverage consumption and its association with demographic characteristics, weight status, and fruit and vegetable intakes in Australian adults." Public Health Nutrition 20, no. 2 (August 30, 2016): 274–81. http://dx.doi.org/10.1017/s1368980016002305.
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AbstractObjectiveExcessive consumption of discretionary foods/beverages in the Australian population has been identified, increasing the risk of obesity and chronic disease. The present study aimed to examine the associations between demographic, anthropometric and dietary factors and the consumption of discretionary foods, discretionary beverages and discretionary foods/beverages combined.DesignDiscretionary food/beverage consumption reported in two 24 h recalls was analysed, stratified by gender, age, socio-economic status, country of birth, BMI, waist circumference, and fruit and vegetable intakes.Setting2011–12 National Nutrition and Physical Activity Survey.SubjectsAustralian adults (n 7873) aged 19 years or above.ResultsMean discretionary food and beverage consumption was 631 g (28 % by weight from foods; 72 % from beverages), providing 2721 kJ of energy intake (72 % from foods; 28 % from beverages). Total discretionary food/beverage consumption was higher in younger age groups (P<0·001), those in lower socio-economic categories (P<0·001), those born in Australia (P<0·001), those with higher BMI (P<0·001) and those with lower fruit (P<0·001) or vegetable intake (P<0·001). Discretionary beverage consumption (β=6·6, P<0·001) was more strongly associated with BMI than discretionary food consumption (β=0·5, P=0·01).ConclusionsTotal discretionary food/beverage consumption as well as discretionary foods alone and discretionary beverages alone were associated with BMI in Australian adults. In addition, high intakes were associated with younger age, lower socio-economic status, and lower consumption of fruit and vegetables.
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Heo, Ga Young, Hee Byung Koh, Jung Tak Park, Seung Hyeok Han, Tae-Hyun Yoo, Shin-Wook Kang, and Hyung Woo Kim. "Sweetened Beverage Intake and Incident Chronic Kidney Disease in the UK Biobank Study." JAMA Network Open 7, no. 2 (February 28, 2024): e2356885. http://dx.doi.org/10.1001/jamanetworkopen.2023.56885.
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ImportanceAn increasing body of evidence indicates an association between consuming sugar or its alternatives and cardiometabolic diseases. However, the effects of the consumption of sugar-sweetened beverages, artificially sweetened beverages, and natural juices on kidney health remain unclear.ObjectiveTo investigate the association of the intake of sugar-sweetened beverages, artificially sweetened beverages, and natural juices with the risk of chronic kidney disease (CKD), and the effect of substituting these beverage types for one another on this association.Design, Setting, and ParticipantsThis prospective, population-based cohort study analyzed data from the UK Biobank. Participants without a history of CKD who completed at least 1 dietary questionnaire were included. The follow-up period was from the date of the last dietary questionnaire until October 31, 2022, in England; July 31, 2021, in Scotland; and February 28, 2018, in Wales. Data were analyzed from May 1 to August 1, 2023.ExposuresConsumption of sugar-sweetened beverages, artificially sweetened beverages, and natural juices.Main Outcomes and MeasuresThe primary outcome was incident CKD. Multivariable Cox proportional hazards models were used to estimate the associations between the 3 beverage types and incident CKD. A substitution analysis was used to evaluate the effect on the associations of substituting one beverage type for another.ResultsA total of 127 830 participants (mean [SD] age, 55.2 [8.0] years; 66 180 female [51.8%]) were included in the primary analysis. During a median (IQR) follow-up of 10.5 (10.4-11.2) years, 4459 (3.5%) cases of incident CKD occurred. The consumption of more than 1 serving per day of sugar-sweetened beverages was associated with higher risk of incident CKD (adjusted hazard ratio [AHR], 1.19 [95% CI, 1.05-1.34]) compared with not consuming sugar-sweetened beverages. The AHR for participants consuming more than 0 to 1 serving per day of artificially sweetened beverages was 1.10 (95% CI, 1.01-1.20) and for consuming more than 1 serving per day was 1.26 (95% CI, 1.12-1.43) compared with consuming no artificially sweetened beverages. By contrast, there was no significant association between natural juice intake and incident CKD (eg, for &amp;gt;1 serving per day: HR, 0.99 [95% CI, 0.87-1.11]; P = .10). Substituting sugar-sweetened beverages with artificially sweetened beverages did not show any significant difference in the risk of CKD (HR, 1.03 [95% CI, 0.96-1.10]). Conversely, replacing 1 serving per day of sugar-sweetened beverage with natural juice (HR, 0.93 [95% CI, 0.87-0.97]) or water (HR, 0.93 [95% CI, 0.88-0.99]) or replacing 1 serving per day of artificially sweetened beverage with natural juice (HR, 0.90 [95% CI, 0.84-0.96]) or water (HR, 0.91 [95% CI, 0.86-0.96]) was associated with a reduced risk of incident CKD.Conclusions and RelevanceFindings from this cohort study suggest that lower consumption of sugar-sweetened beverages or artificially sweetened beverages may reduce the risk of developing CKD.
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Ahmad, I., S. Ahmed, B. Yadav, PP Sah, R. Ara, MJ Alam, and W. Zzaman. "Microbial, physicochemical and sensory characteristics analysis of selected alcoholic beverages of from Bangladesh, India and Nepal." Journal of Bio-Science 23 (July 17, 2018): 67–75. http://dx.doi.org/10.3329/jbs.v23i0.37469.
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Alcoholic beverage is a drink containing ethanol, commonly known as alcohol. Beer is the most widely used alcoholic beverage in the world. To analyze the microbial, physicochemical and sensory characteristics of selected alcoholic beverages, several selected alcoholic beverages (power, strong, crown, hunter, power horse, god father, thunder, bag piper, commando and star gold) of Bangladesh, India and Nepal were used in this study for their analysis. Microbial analysis, physiochemical analysis, and sensory analysis were performed by using standard methods. The results of microbial analysis showed that the standard plate counts of alcoholic beverages were less than 300 colonies. The fungi were present in Nepal and Bangladesh sample but not in Indian samples. In all samples, the presence of coliform was about 0.03/ ml to 2.4/ ml. In nutrient agar, creamy smooth colony was found in most of the Nepal and Bangladesh beverages but not in Indian beverages. Hunter contained the highest pH (4.6) whereas power and bag piper showed the lowest pH values (3.3), strong contained maximum total solid (19.2%) but bag piper had only 2% total solid, big piper contained the highest amount of alcohol (18.25%) although power contained only 3.15% alcohol. Sensory evaluation of all the samples was quite acceptable as an alcoholic beverage. Among the alcoholic beverages it might be concluded that Nepal beverages are the best product in respect of sensory evaluation, but considering microbial analysis Indian beverages are the best.J. bio-sci. 23: 67-75, 2015
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Jensen, Chad D., Amy F. Sato, C. Meghan McMurtry, Chantelle N. Hart, and Elissa Jelalian. "School Nutrition Policy." ICAN: Infant, Child, & Adolescent Nutrition 4, no. 5 (August 24, 2012): 276–82. http://dx.doi.org/10.1177/1941406412458314.
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Background. School policies limiting the availability of sweetened beverages are often considered to be effective interventions for improving children’s diet and weight-related health. This study was designed to examine the effectiveness of the Rhode Island Healthier Beverage Policy in reducing consumption of unhealthy beverages and in producing changes in children’s weight status. Method. Students in 2 public middle schools in Rhode Island completed self-reported measures of dietary intake and were measured for height and weight prior to and 1 year following the implementation of a state-mandated healthier beverage policy. An inventory of beverages available in vending machines after the beverage policy was implemented provided a measure of adherence with the statewide policy. Results. Both surveyed schools demonstrated compliance with the beverage policy (ie, greater than 70% of available beverages complied). Self-reported consumption of sweetened beverages did not change significantly following policy implementation. Neither average BMI percentile for age and gender nor frequency of children in each weight category changed significantly 1 year after the policy was implemented. Conclusions. Although the healthier beverage policy was effectively implemented, it did not result in changes in self-reported sweetened beverage consumption or weight status 1 year later. Additional school policy and individual-level changes appear to be necessary to effect change in weight and dietary outcomes for children.
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Rivard, Cheryl, Danielle Smith, Susan E. McCann, and Andrew Hyland. "Taxing sugar-sweetened beverages: a survey of knowledge, attitudes and behaviours." Public Health Nutrition 15, no. 8 (January 24, 2012): 1355–61. http://dx.doi.org/10.1017/s1368980011002898.
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AbstractObjectiveTo assess current beverage consumption patterns and anticipated reaction to an added 20 % tax on these products.DesignA random-digit dialled telephone interview lasting 20 min was administered to assess demographics, beverage consumption behaviours and intentions regarding consumption of sugar-sweetened beverages in the event of an additional tax on these beverages.SettingRespondents were recruited throughout the USA.SubjectsThe study included 592 adults.ResultsSixty-nine per cent of respondents reported consuming at least one pre-packaged sugar-sweetened beverage in the past week; those who consumed sugar-sweetened beverages averaged seven pre-packaged beverages per week. Ninety-one per cent knew that frequent consumption of soft drinks increases risk of obesity. Thirty-six per cent supported a tax on sugar-sweetened beverages with greatest support among those aged 18–24 years, those with BMI < 30 kg/m2 and those with higher levels of education (P < 0·05). Over one-third of respondents said that they would cut back on their sweetened beverage consumption in the event of an added 20 % tax on these beverages.ConclusionsOur findings suggest that an added tax on these beverages could influence some to cut down on their consumption, reducing their risk of obesity and related illnesses.
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Madurangi, A. D. R., and S. D. T. Maduwanthi. "Edible Flowers in Herbal Beverage Development." Asian Food Science Journal 23, no. 8 (July 16, 2024): 1–21. http://dx.doi.org/10.9734/afsj/2024/v23i8731.
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Herbal beverages with nutraceutical benefits are becoming more widely acknowledged as healthy dietary choices among mindful consumers. There are numerous types of herbal beverages prepared from different morphological plant elements. Edible flowers, with their unique flavors, distinct aromas, vivid colors, and nutraceutical properties, have gained predominance among all the other botanical ingredients utilized in the formulation of herbal beverages. This review elaborates on applications of edible flowers used in the preparation of herbal teas, infusions, and a few other novel developments in herbal beverages. Although several commercialized herbal beverages have been developed with edible flowers, many other edible flowers with medicinal properties remain unexplored. The review further elaborates on the pharmacotherapeutic properties of these flowers, emphasizing their potential to be used in herbal beverage formulations. Additionally, ensuring the food safety aspects of innovative herbal beverages derived from edible flowers by addressing their potential toxicity and microbiological quality is vitally important. Insights presented here pave the way for incorporating edible flowers in herbal beverages, encouraging nutritious and health-promoting beverage development and consumption.
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Mulyawan, Rizki, Novita Intan Arovah, Sumaryanti Sumaryanti, Sigit Nugroho, and Tungpang Kunanya. "Behavior Regarding Fluid Consumption Following Physical Activity In Indonesian Active Individuals." Retos 51 (October 11, 2023): 526–33. http://dx.doi.org/10.47197/retos.v51.98750.
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There is a lack of reliable information regarding post-exercise rehydration behaviours, particularly with regards to beverage preference and encouragement. Using a random sampling technique, 661 participants from three groups (sports enthusiasts, athletes, and coaches) were chosen randomly to fill out a questionnaire on fluid intake following exercise. Pearson Correlation is used to examine the data and find the connection between exercise modality, frequency, and duration. The study indicated that mineral water, electrolyte drinks, and milk were the three most frequently consumed options for rehydration following exercise. For sports enthusiasts, taste and accessibility are the most important factors in purchasing a beverage, followed by personal preference about the advantages of the beverage's contents. The major aspect for athletes and coaches, however, is knowledge of the components' favorable benefits. In contrast to the majority of participants in this survey, who had reasons to emphasize accessibility, the majority of sports enthusiasts choose mineral water as their preferred beverage. Whilst, athletes and coaches who are aware of the influence that beverages have on performance tend to place a higher priority on the content's performance-enhancing capabilities. Key words: Consumption behavior, Beverages, Physical Activity.
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Vaddhano, Nyana, Aldo Hardi Sancoko, and Diyah Tulipa. "Predicting Consumer Behavior Toward Healthy Beverages In Surabaya." JEM17: Jurnal Ekonomi Manajemen 8, no. 2 (November 30, 2023): 163–78. http://dx.doi.org/10.30996/jem17.v8i2.9902.
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ABSTRACTThis study investigates consumer behavior toward healthy beverages and examines the impacts of subjective norms and attitudes toward healthy beverages on the purchase intention of healthy beverage products. In this study, consumers' long-term orientation, health concerns, and Trust in healthy beverage products influenced attitudes toward healthy beverages. It was conducted in Surabaya City, Indonesia, and the sample size consisted of 137 consumers of healthy drinks in Surabaya. Structural Equation Modeling was applied to measure the relationship among the constructs. The results indicated that health concerns and long-term orientation did not influence consumers' attitudes toward healthy beverages. Purchase intention was not affected by health concerns and long-term orientation through Attitude. However, Trust influenced consumers' attitudes toward healthy beverages, and Trust was proven to impact purchase intention with Attitude as the mediating factor. Attitude and subjective norm had a positive relationship toward purchase intention.
 Keywords: Healthy Beverages, Consumer Behavio, Trust; Attitude, Subjective Norm.
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Essman, Michael, Barry Popkin, Camila Corvalán, Marcela Reyes, and Lindsey Taillie. "Sugar-Sweetened Beverage Intake among Chilean Preschoolers and Adolescents in 2016: A Cross-Sectional Analysis." Nutrients 10, no. 11 (November 15, 2018): 1767. http://dx.doi.org/10.3390/nu10111767.
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Background: Chile has the highest sugar-sweetened beverage (SSB) sales of any country and a growing burden of childhood obesity. This study examines SSB intake in Chilean children after a 5% SSB tax increase in 2014 but prior to marketing, labeling, and school policies implemented in 2016. Methods: 24-h recalls were collected in 2016 from two cohorts comprised of preschoolers 3–5 years of age (n = 961) and adolescents 12–14 years of age (n = 770) from low–moderate income neighborhoods. Beverages were categorized as regulated or unregulated according to whether they exceeded nutrient thresholds established by the 2016 policies. Results: Preschoolers consumed mainly beverage calories from regulated dairy beverages and substitutes (109 kcal, SD 30), unregulated dairy beverages (102 kcal, SD 24), and regulated fruit and vegetables drinks (44 kcal, SD 20). For adolescents, the greatest contributions came from regulated sodas (77 kcal, SD 47), regulated dairy beverages and substitutes (41 kcal, SD 16), and unregulated coffee and tea (41 kcal, SD 11). Overall, regulated beverages provided a greater proportion of calories than unregulated for preschoolers (15.0% vs. 11.8%) and for adolescents (9.1% vs. 5.0%). Conclusions: Before major policy implementation, regulated beverages accounted for a higher percentage of energy intake than unregulated beverages among both age groups. Future research will be needed to evaluate the impact of Chile’s new policies on sugary beverage intake in children.
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Wang, Zhengyuan, Liping Shen, Jinpeng Ning, Zhuo Sun, Yiwen Xu, Zehuan Shi, Qi Song, et al. "The Consumption of Non-Sugar Sweetened and Ready-to-Drink Beverages as Emerging Types of Beverages in Shanghai." Nutrients 16, no. 20 (October 19, 2024): 3547. http://dx.doi.org/10.3390/nu16203547.
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Background: The Chinese beverage industry is experiencing rapid growth, particularly in the popularity of non-sugar sweetened beverages (NSSs) and ready-to-drink beverages (RSBs). This study aimed to assess current consumption patterns and determinants of various beverage types among retail visitors. Methods: A total of 44 observation points, including 22 supermarkets and 22 convenience stores, were randomly selected across Shanghai. At each location, at least 100 individuals were recruited to participate. Data were collected using an electronic self-administered questionnaire. Results: The consumption rates of total beverages, sugar-sweetened beverages, NSSs, and RSBs were 57.70%, 56.94%, 19.60%, and 29.50%, respectively; the median consumption amounts among the drinking population were 162.57 mL/day, 137.98 mL/day, 32.85 mL/day, and 32.85 mL/day, respectively. The consumption proportions of NSSs and RSBs ranked 2nd and 3rd. The multifactorial analyses showed that people aged 6–18 years consumed more beverages (p < 0.05). Males were more likely to consume sugar-sweetened beverages and NSSs, but females were more likely to consume RSBs (p < 0.05). Higher educated people and bachelors were more likely to consume beverages (p < 0.05). Conclusions: The emerging beverage categories, NSSs and RSBs, warrant attention due to their significant consumption rates. Tailored intervention strategies should be considered for demographic groups varying by age, gender, and educational attainment.
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Sotelo-González, Ana María, Rosalía Reynoso-Camacho, Ana Karina Hernández-Calvillo, Ana Paola Castañón-Servín, David Gustavo García-Gutiérrez, Haiku Daniel de Jesús Gómez-Velázquez, Miguel Ángel Martínez-Maldonado, Ericka Alejandra de los Ríos, and Iza Fernanda Pérez-Ramírez. "Strawberry, Blueberry, and Strawberry-Blueberry Blend Beverages Prevent Hepatic Steatosis in Obese Rats by Modulating Key Genes Involved in Lipid Metabolism." International Journal of Environmental Research and Public Health 20, no. 5 (March 1, 2023): 4418. http://dx.doi.org/10.3390/ijerph20054418.
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There is an increasing interest in developing natural herb-infused functional beverages with health benefits; therefore, in this study, we aimed to evaluate the effect of strawberry, blueberry, and strawberry-blueberry blend decoction-based functional beverages on obesity-related metabolic alterations in high-fat and high-fructose diet-fed rats. The administration of the three berry-based beverages for eighteen weeks prevented the development of hypertriglyceridemia in obese rats (1.29–1.78-fold) and hepatic triglyceride accumulation (1.38–1.61-fold), preventing the development of hepatic steatosis. Furthermore, all beverages significantly down-regulated Fasn hepatic expression, whereas the strawberry beverage showed the greatest down-regulation of Acaca, involved in fatty acid de novo synthesis. Moreover, the strawberry beverage showed the most significant up-regulation of hepatic Cpt1 and Acadm (fatty acid β-oxidation). In contrast, the blueberry beverage showed the most significant down-regulation of hepatic Fatp5 and Cd36 (fatty acid intracellular transport). Nevertheless, no beneficial effect was observed on biometric measurements, adipose tissue composition, and insulin resistance. On the other hand, several urolithins and their derivatives, and other urinary polyphenol metabolites were identified after the strawberry-based beverages supplementation. In contrast, enterolactone was found significantly increase after the intake of blueberry-based beverages. These results demonstrate that functional beverages elaborated with berry fruits prevent diet-induced hypertriglyceridemia and hepatic steatosis by modulating critical genes involved in fatty acid hepatic metabolism.
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Skąpska, Sylwia, Krystian Marszałek, Łukasz Woźniak, Justyna Szczepańska, Joanna Danielczuk, and Katarzyna Zawada. "The Development and Consumer Acceptance of Functional Fruit-Herbal Beverages." Foods 9, no. 12 (December 8, 2020): 1819. http://dx.doi.org/10.3390/foods9121819.
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The development of functional beverages often requires a compromise between the palatability and high content of bio-active compounds. The purpose of this study was to elaborate on the fruit-herbal beverages with defined pro-health functions and evaluate their consumer acceptance. The beverages contained 80% of juices obtained from the fruits of aronia, rugosa rose, acerola, sea buckthorn, and cranberry. Each beverage was supplemented with different plant extracts which enhanced the designed functions of the beverage. The beverages were sweetened with sugar or with steviol glycosides, and were preserved by thermal pasteurization. The main groups of bio-active compounds and antioxidant capacity using ABTS, DPPH, and ORAC methods were analysed before and after pasteurization. The sensory acceptance was tested by 60 adult consumers who assessed the desirability of taste, odour, colour, and overall quality. Each beverage contained substantial amounts of polyphenols, including anthocyanins; rosehip-acerola and sea buckthorn beverages were also sources of vitamin C and carotenoids. All these components were stable under thermal treatment. Rosehip-acerola beverages had the highest antioxidant capacity, which was measured using all three methods exhibited. The highest level of consumer acceptance and willingness to purchase went to aronia beverages, while the sea buckthorn gained the lowest. There was no significant difference between the acceptance of beverages sweetened with sugar and stevia. Women and the 25- to 34-year-old consumer group rated the overall acceptability of the beverages slightly higher, although this was not reflected in their inclination to buy them. Attitude toward proper body mass and health had no influence on overall acceptance and willingness to complete the purchases. The main motivation for purchasing the functional beverages was their sensory acceptance, even if the consumers were informed of their potential health benefits.
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Molet-Rodríguez, Anna, Laura Salvia-Trujillo, and Olga Martín-Belloso. "Beverage Emulsions: Key Aspects of Their Formulation and Physicochemical Stability." Beverages 4, no. 3 (September 6, 2018): 70. http://dx.doi.org/10.3390/beverages4030070.
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In the last few decades, lifestyle changes and the awareness of the importance of a balanced diet have led the population to increase the consumption of beverages based on fruit juices and/or vegetables. Fruit and vegetables contain health-related compounds that can impact on physiological processes, thus reducing the risk of certain diseases and improving the overall health status. Consumer demand for more appealing and tasting beverages has also increased. In this sense, fortification of beverages with health-related ingredients and/or flavors arises as a potential strategy for the development of new beverage-based products. Nevertheless, most of those compounds are not soluble in water, thus their incorporation in aqueous food systems, such as beverages, requires an emulsification step. Beverage emulsions are concentrated emulsified systems designed to be further diluted and/or incorporated in beverages and drinks as carriers of water insoluble ingredients. This review article aims at discussing the main key aspects of beverage emulsion formulation and their colloidal stability after being added to complex food systems.
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Maughan, Ronald J., Phillip Watson, Philip A. A. Cordery, Neil P. Walsh, Samuel J. Oliver, Alberto Dolci, Nidia Rodriguez-Sanchez, and Stuart D. R. Galloway. "Sucrose and Sodium but not Caffeine Content Influence the Retention of Beverages in Humans Under Euhydrated Conditions." International Journal of Sport Nutrition and Exercise Metabolism 29, no. 1 (January 1, 2019): 51–60. http://dx.doi.org/10.1123/ijsnem.2018-0047.
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This study systematically examined the influence of carbohydrate (sucrose), sodium, and caffeine on the fluid retention potential of beverages under euhydrated conditions, using the beverage hydration index method. Three cohorts, each of 12 young, healthy, active men, ingested 1 L of beverages containing four different concentrations of a single component (sucrose, sodium, or caffeine) in a double-blind, crossover manner. Urine output was collected for the subsequent 4 hr. Cumulative urine output was lower and net fluid balance was higher after 10 and 20% sucrose beverages than 0 and 5% sucrose beverages (p < .05), and after 27 and 52 mmol/L sodium beverages than 7 and 15 mmol/L sodium beverages (p < .05). No difference in urine output or net fluid balance was apparent following ingestion of caffeine at concentrations of 0–400 mg/L (p = .83). Consequently, the calculated beverage hydration index was greater in beverages with higher sucrose or sodium content, but caffeine had no effect. No difference was observed in arginine vasopressin or aldosterone between any trials. These data highlight that the key drivers promoting differences in the fluid retention potential of beverages when euhydrated are energy density, likely through slowed fluid delivery to the circulation (carbohydrate content effect), or electrolyte content through improved fluid retention (sodium content effect). These data demonstrate that beverage carbohydrate and sodium content influence fluid delivery and retention in the 4 hr after ingestion, but caffeine up to 400 mg/L does not. Athletes and others can use this information to guide their daily hydration practices.
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Doğancı, İpek, Büşra Parlak İnsel, Elif Tufan, and Tuğba Tunalı Akbay. "The Effect of Animal and Plant-Based Proteins on Enamel Micro-hardness: An in vitro Study." European Journal of Research in Dentistry Cilt:8 Sayı:3, Cilt:8 Sayı:3 (2024): 104–9. https://doi.org/10.29228/erd.79.
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Objectives: Protein-rich beverages have the potential to protect the teeth against dental erosion. However, there is a lack of research on the effects of protein-rich beverages on the teeth. Therefore, this study aimed to investigate the effect of plant and animal-based protein-rich beverages, that are frequently consumed today, on enamel microhardness and surface roughness under in vitro conditions. Materials and Methods: The extracted permanent posterior teeth (15 premolars and 15 molars) were embedded in acrylic blocks, leaving the buccal surfaces of the teeth exposed. The extracted teeth were then divided randomly into five groups (n=6 per group): G1-cocoa-flavored protein-rich milk; G2-chocolate-flavored whey protein powder; G3-pea protein powder; G4-rice protein powder; and G5-artificial saliva (control). The pH of each beverage was assessed. The teeth were incubated in these beverages every day for 5 minutes for 30 days. Microhardness and surface roughness were measured at the baseline, at the 4th week and the third months. Results: It was found that all the protein beverages used in the study, both plant and animal-based, increased enamel microhardness. The beverage made with pea protein powder showed the highest increase in enamel microhardness. On the other hand, the rice protein powder beverage has been found to decrease tooth surface roughness significantly higher than the other beverages. Conclusions: It was found that all protein beverages used in this study increased enamel microhardness at different rates as the effects of these beverages on teeth depend on the chemical composition, contact time with teeth and pH.
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Chriqui, Jamie F., Julien Leider, Juliana F. W. Cohen, Marlene Schwartz, and Lindsey Turner. "Are Nutrition Standards for Beverages in Schools Associated with Healthier Beverage Intakes among Adolescents in the US?" Nutrients 13, no. 1 (December 29, 2020): 75. http://dx.doi.org/10.3390/nu13010075.
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Under the U.S. Department of Agriculture’s Smart Snacks in School standards, beverages sold in schools are restricted to water, flavored or unflavored non-fat milk or unflavored low-fat milk (and milk alternatives), and 100% fruit and vegetable juices; and, at the high school level, diet (≤10 kcal), low-calorie (≤60 kcal), and caffeinated beverages may also be sold. Using data from the School Nutrition and Meal Cost Study, this study examined whether secondary school student beverage consumption was associated with school-level à la carte and vending machine beverage availability, controlling for district, school, and student characteristics. On average, most beverages sold in middle schools (84.54%) and high schools (74.11%) were Smart Snacks compliant; while 24.06 percent of middle school students and 14.64 percent of high school students reported consuming non-compliant beverages, including non-compliant milk, fruit drinks, and sports or energy drinks. School beverage availability was not related to consumption among middle school students; however, high school students were less likely to consume non-compliant beverages when enrolled in schools that sold a higher proportion of compliant beverages (Range: OR = 0.97–0.98, 95% CI = 0.95, 1.00). Findings from this study build upon prior research illustrating the role that schools can play in influencing student dietary intake.
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Lee, Ju-Yeon, and Chulkyoon Mok. "Development of Saengshik Beverage Products and Their Physico-chemical Properties." Food Engineering Progress 13, no. 4 (November 2009): 341–47. http://dx.doi.org/10.13050/foodengprog.2009.13.4.341.
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Saengshik beverage products were developed to improve the convenience in consumption, and thereby to expand the Saengshik market. Beverages were prepared from 3 commercial Saengshik products (ES, BS, SS) by mixing with water using a high shear blender. The physicochemical and sensory properties of the Saengshik beverage product were compared. The most acceptable beverage product was made of BS at 7.7% (w/w) level. The apparent viscosity of the beverages increased as the Saengshik levels increased. The beverages at lower Saengshik levels showed dilatant fluid characteristics, while they were Newtonian and pseudoplastic fluids at middle and high Saengshik levels, respectively. The beverage products also showed rheopectic type time-dependency at middle (5.7-9.7%) Saengshik levels, while they were time independent at low and high levels.
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Perry, Andrew, Violeta Chacon, and Joaquin Barnoya. "Health claims and product endorsements on child-oriented beverages in Guatemala." Public Health Nutrition 21, no. 03 (November 16, 2017): 627–31. http://dx.doi.org/10.1017/s1368980017003123.
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AbstractObjectiveWe sought to describe front-of-package marketing strategies and nutritional quality of child-oriented beverages in Guatemala.DesignWe purchased all child-oriented ready-to-drink fruit drinks, milks and carbonated beverages in three convenience stores and one supermarket in Guatemala City. Front-of-package marketing was defined as the presence of spokes-characters, cartoons, celebrities, or health-related images, words, claims or endorsements on beverage packaging. We used the UK Nutrition Profiling Model (NPM) to classify beverages as healthy or less healthy.SettingGuatemala City, Guatemala.ResultsWe purchased eighty-nine beverages; most were fruit drinks (n52, 58 %), milk (15, 17 %), carbonated beverages (5, 17 %), rice/soya products (5, 6·0 %), water (1, 1 %) and energy drinks (1, 1 %). Two-thirds (57, 64 %) had health claims. Of those with a nutrition facts label (85, 96 %), nearly all (76, 89 %) were classified as less healthy. No association between the presence of health claims and NPM score (P=0·26) was found. Eight beverages had health-related endorsements. However, only one beverage was classified as healthy.ConclusionsIn this sample of beverages in Guatemala City, health claims and health-related endorsements are used to promote beverages with poor nutritional quality. Our data support evidence-based policies to regulate the use of front-of-package health claims and endorsements based on nutritional quality.
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Bolter, Nicole D., Yong Gao, Scott A. Conger, Caile E. Spear, Anna K. Radin, and Hilary Flint. "Parents’ knowledge, attitudes and behaviours related to children’s beverage consumption in youth soccer: A qualitative analysis." Health Education Journal 79, no. 3 (October 16, 2019): 290–302. http://dx.doi.org/10.1177/0017896919880225.
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Objective: To explore parents’ knowledge, attitudes and behaviours regarding sugar-sweetened beverages (SSBs, e.g. soft drinks, juice drinks, sports drinks) and other beverages provided by parents at youth sports events. Design: Qualitative analysis of focus group discussions. Setting: Ada County, Idaho, USA. Method: A total of 3 focus groups were conducted with 24 parents of 6- to 11-year-old children participating in one community recreational soccer league. Parents were asked how they selected beverages for their children at soccer practices and games, and shared ideas for improving healthy beverage consumption in this setting. Two coders performed an inductive content analysis of the focus group transcripts, and an external reviewer established the trustworthiness of the data. Results: Parents expressed uncertainty about which beverages other than water were best for children’s health and performance. Beverage choices were affected by factors such as cost, convenience, the weather, the level of competition and children’s ages. Parents also noted the influence of coaches, other parents, their children’s preferences, their beverage habits at home and the media. Parents desired evidence-based guidance on optimal beverages for youth athletes and recommended specific interventions to reduce consumption of SSBs in the context of youth sport events. Conclusion: Results indicate the need for developmentally appropriate expert recommendations for healthy beverage consumption in recreational youth sport, and reinforce findings from existing research which suggest that parents desire support to ensure healthy beverages are offered at youth sports events.
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Correa Uriburu, Florencia María, Iris Catiana Zampini, Luis María Maldonado, Milagros Gómez Mattson, Daniela Salvatori, and María Inés Isla. "Chemical Characterization and Biological Activities of a Beverage of Zuccagnia punctata, an Endemic Plant of Argentina with Blueberry Juice and Lemon Honey." Plants 13, no. 22 (November 8, 2024): 3143. http://dx.doi.org/10.3390/plants13223143.
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In this study, the production of functional beverages of Zuccagnia punctata Cav. (jarilla), a native medicinal plant from Argentina, and Vaccinium corymbosum (blueberry), with lemon honey as a sweetener, is described. The beverage was formulated by using jarilla extract and blueberry juice with maltodextrin as an encapsulant material. The beverage was dried by both spray-drying and freeze-drying. Both beverages showed high water solubility with adequate features for handling, transport, and storage. The chromatic parameters indicate tones of mauve. Both the total polyphenol and flavonoid contents were retained after being spray-dried (92 and 100%, respectively). The anthocyanins were less stable under spray-dried conditions (58% retained). Both beverages showed high scavenger capacity on ABTS•+, HO•, and H2O2 (SC50 between 3.56 and 36.90 µg GAE/mL) and exhibited in vitro inhibitor potential of α-glucosidase, α-amylase, and lipase activities (IC50 of between 2.97 and 27.19 µg GAE/mL). The powdered beverage obtained by spray-drying presented the greatest preference in sensory tests. The beverages were neither toxic nor mutagenic in the concentration range with biological activity. During short-term storage, both beverages showed stability. The results obtained would support the use of a powdered beverage made from an Argentinean native plant and blueberries as a functional food.
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Schaffer, Sebastian, Gerald Rimbach, David Pieper, Niklas Hommen, Alexandra Fischer, Marc Birringer, and Ulrike Seidel. "Minerals and Trace Elements in 990 Beverages and Their Contribution to Dietary Reference Values for German Consumers." Nutrients 14, no. 22 (November 19, 2022): 4899. http://dx.doi.org/10.3390/nu14224899.
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Beverages are an integral part of human nutrition, yet little is known about their contribution to daily intakes of minerals and trace elements in German consumers. Using inductively coupled plasma-mass spectrometry, we determined the concentration of five minerals and six trace elements in beverage samples (n = 990, assigned to different beverage groups) collected throughout Germany. For a calculation of their relative contribution to the mineral supply, available beverage consumption data was combined with our quantitative analysis to calculate the average contribution of beverage groups to meet the respective dietary reference values currently used in Germany, Austria and Switzerland (D-A-CH region). Based on their presence in beverages and their consumption, the top three minerals are phosphorous, calcium and magnesium, and they, therefore, may reasonably contribute to the reference values. Among the trace elements, beverages mostly contributed to the manganese supply, whereas at the same time, concentrations of iron, cobalt and copper were low across all tested groups. Our study provides an overview of the assumed mineral and trace element intake via beverages in Germany and may, thus, serve as a foundation for a mineral and trace element database of beverages that needs to be expanded in the future.
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Tumbarski, Yulian Dimitrov, Nelina Petrova, Ivan Ivanov, Nadezhda Petkova, Petya Ivanova, Velichka Yanakieva, Kiril Vasilev, and Kiril Mihalev. "Assessment of the bioactivity, preservation potential and sensory acceptance of a propolis extract applied in a functional fruit-herbal beverage." Food Science and Applied Biotechnology 6, no. 2 (October 11, 2023): 320. http://dx.doi.org/10.30721/fsab2023.v6.i2.302.
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Functional foods and beverages can be defined as processed products that provide health benefits beyond the basic nutritional needs and reduce the risk of diseases. The design of functional products with improved shelf-life is a new challenge for the food industry. Therefore, this research aimed to: design a functional fruit-herbal beverage; compare the preservation effect of two preservatives (propolis extract and potassium sorbate) added in the beverages; evaluate the sensory characteristics of the newly designed beverages; observe the physico-chemical and microbiological changes during storage at 4℃ for 42 days. The results demonstrated that the addition of propolis extract (0.02%) in the beverage, increased the total polyphenols, total flavonoids and antioxidant activity, compared to the control beverage and the beverage containing potassium sorbate (0.05%). The results from microbiological analyses showed that potassium sorbate and propolis extract effectively inhibited the microbial growth in the treated beverages. However, the propolis extract in a lower concentration (0.02%) was as effective as potassium sorbate in a higher concentration (0.05%) during the entire storage period. Consequently, in addition to being a functional ingredient and a food enhancer, propolis is a prospective natural preservative, which can improve the shelf-life of the food products and beverages.
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Petre, Valentina Andreea, Nicolae Ionuț Cristea, Victor Constantin Cojocaru, Luoana Florentina Pascu, and Florentina Laura Chiriac. "Analysis of Volatile Flavor Compounds in Four Commercial Beverages Using Static Headspace Gas Chromatography/Mass Spectrometry: A Qualitative Approach." Applied Sciences 14, no. 5 (February 26, 2024): 1910. http://dx.doi.org/10.3390/app14051910.
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Understanding the volatile flavor compounds present in commercial beverages is crucial for the food and beverage industries as these compounds significantly influence product perception and consumer acceptability. This paper aims to comprehensively analyze the composition of volatile organic compounds in various commercial beverages using targeted gas chromatographic–mass spectrometry (GC/MS) approaches. The study employs a screening method based on the Headspace-GC/MS technique to efficiently extract and identify volatile organic compounds found in commercial beverages. This methodology provides a rapid and reliable system for assessing the volatile profile of these beverages. The analysis reveals the presence of a total of 40 volatile organic compounds, including esters, terpenes/terpenoids, alkenes, aldehydes, aromatic hydrocarbons, and alcohols. Medium-chain esters were found to dominate the volatile profile of the beverages, suggesting a significant contribution to their fragrance and taste. This study offers valuable insights into the volatile profile of commercial beverages, creating awareness among consumers about the flavor components present in these products. By understanding the volatile composition, consumers can make informed choices regarding their beverage consumption. The comprehensive analysis provided by this research serves as a foundation for further studies related to flavor characterization and optimization in commercial beverages.
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Oberlin Seobil Penu, Yosef Mario Moentero, and Rafael Rape Tupen. "Fungsi Satuan Polisi Pamong Praja dalam Penertiban Minuman Beralkohol di Kabupaten Timor Tengah Selatan." Deposisi: Jurnal Publikasi Ilmu Hukum 2, no. 2 (May 2, 2024): 244–61. http://dx.doi.org/10.59581/deposisi.v2i2.3073.
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Often viewed as drinks that can provide tranquility and warmth to the drinker, especially during the rainy season. Drinking alcoholic beverages has even become a tradition for the people in this district. As a result of this tradition, the circulation of alcoholic beverages without or lacking permits (IP-MB) can easily proliferate. 1.To understand and analyze the implementation of the Function of the Civil Service Police Unit in Regulating Alcoholic Beverages in South Central Timor District. 2. To identify and analyze the Factors Inhibiting the Function of the Civil Service Police Unit in Regulating Alcoholic Beverages in South Central Timor District. This research was conducted within the jurisdiction of the Civil Service Police Unit in South Central Timor District, using the Juridical Empirical method. The aspects studied include the Function of the Civil Service Police Unit in Regulating Alcoholic Beverages and the Inhibiting Factors of the Civil Service Police Unit in Regulating Alcoholic Beverages in South Central Timor District. Data collection involved both Primary and Secondary data. The research findings indicate that the Function of the Civil Service Police Unit in regulating alcoholic beverages is achieved through the implementation of Standard Operational Procedures (SOP), the regulation of permits for alcoholic beverage businesses, and enforcement against violations of alcoholic beverage consumption. Factors inhibiting law enforcement regarding permits for alcoholic beverage businesses include enforcement factors, socialization factors, infrastructure factors, budget constraints, the number of competent officials, and bureaucratic complexities in permit administration.
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Xie, Jiani, Shaobin Li, and Ling Yu. "Packaging for tea drinks of well-known brands Design Study." Advances in Education, Humanities and Social Science Research 5, no. 1 (April 25, 2023): 189. http://dx.doi.org/10.56028/aehssr.5.1.189.2023.
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Tea beverages account for a large proportion of the market share, and the visual patterns of tea beverage packaging bottles influence consumers' choice of tea beverages. This paper follows the principle of perceptual engineering and uses the semantic differential method to analyze the perceptual factors in the packaging design of well-known tea beverages, to understand the psychological perceptions and needs of the mass consumers through the product packaging experience, and to provide a reference for designers to design tea beverage packaging that meets the perceptual requirements of consumers and enhance the design effectiveness.