Cover -- Title page -- Copyright page -- Contents -- Preface -- Chapter 1 - Introductory -- 1.1 - What are soft drinks? -- 1.2 - What are the main types of soft drinks? -- 1.3 - What are the principal ingredients required for soft drinks? -- 1.4 - What factors need to be considered if a soft drinks business is started? -- 1.5 - Processing -- 1.5.1 - What are the typical stages in the manufacture of soft drinks? -- 1.6 - Packaging -- 1.6.1 - What technical factors determine the selection of packaging used for soft drinks and fruit juices? -- 1.7 - Processing -- 1.8 - What do powdered drinks contain? -- Chapter 2 - Product Development -- 2.1 - Initial issues affecting product development -- 2.1.1 - How do I obtain the main brief for a new or modified product? -- 2.1.2 - What factors need to be considered at an early stage and how much data are needed before development starts? -- 2.1.3 - How much technical input should there be in deciding the brief? -- 2.1.4 - What are the main issues affecting the development of a product? -- 2.1.4.1 - Raw materials handling -- 2.1.4.2 - Packaging -- 2.1.4.3 - Formulation -- 2.1.4.4 - Consumer acceptability -- 2.1.4.5 - Cost/Price -- 2.1.5 - What timescale should be allowed for the development of a product? -- 2.1.6 - What microbiological tests should be carried out on a developmental product? -- 2.1.7 - Should environmental issues be considered as part of the initial brief? -- 2.1.8 - Are there any alternatives to heat treatment for fruit juices? -- 2.2 - The marketing brief -- 2.2.1 - Who should be the main driver in preparing the marketing brief -- technical or marketing department? -- 2.2.2 - How detailed should the product brief be -- how much technical and marketing information should be provided? -- 2.2.3 - Do special regulations exist for sports drinks and what is an isotonic drink?.

2.2.4 - Are there any special regulations for drinks for babies? -- 2.2.5 - How often should the brief be reviewed? -- 2.2.6 - What issues surround 'tooth friendly drinks'? -- 2.3 - Cost constraints -- 2.3.1 - Should the initial product concept be developed without reference to cost? -- 2.3.2 - When should impact of cost be assessed? -- 2.3.3 - How much influence should the company accounting function have on product development? -- 2.3.4 - How do I establish a likely selling price? -- 2.3.5 - Will new capital plant be needed? -- 2.4 - Packaging issues -- 2.4.1 - Should the issues of packaging be raised at the early stages of product development and how important is packaging ... -- 2.4.2 - What considerations should be raised in deciding the preferred packaging? -- 2.4.3 - What influence does packaging have on production and its costs? -- 2.4.4 - Can I design my own packaging? -- 2.4.5 - How do I decide what to put on the label? -- 2.4.6 - Do I need approval to import novel ingredients for my new product? -- 2.5 - Manufacturing issues -- 2.5.1 - What are the principal limitations to be considered in the early stages of development? -- 2.5.2 - How can the new product be assessed for manufacturing without large-scale production? -- 2.5.3 - When should I consider outsourcing the initial manufacture of a new product and is contract packing a viable option? -- 2.5.4 - Can existing production facilities be modified? -- 2.5.5 - Do some ingredients require special handling facilities? -- 2.5.6 - Can test plant data be scaled up? -- 2.6 - Shelf-life prediction -- 2.6.1 - Can shelf-life be predicted? -- 2.6.2 - What methods are used to predict shelf-life? -- 2.6.3 - What facilities do I need to conduct shelf-life tests? -- 2.6.4 - How does shelf-life impact upon the business plan?.

2.6.5 - Should shelf-life be continually assessed after a product is in regular production? -- 2.7 - Assessing consumer reactions to new products -- 2.7.1 - How can likely consumer reactions to new products be best assessed? -- 2.7.2 - Can I outsource this assessment and, if so, to whom? -- 2.7.3 - How long should a new product be given to find its place in the market? -- 2.7.4 - How can I predict likely sales volumes? -- Chapter 3 - Ingredients in Soft Drinks -- 3.1 - Water as an ingredient -- 3.1.1 - How much does water quality affect soft drinks? -- 3.1.2 - Should water treatment be installed in a soft drinks processing plant? -- 3.1.3 - Is there an ideal specification for water to be used in soft drinks? -- 3.1.4 - How frequently should water testing take place? -- 3.1.5 - Can I use natural mineral water or spring water to make a soft drink or reconstituted fruit juice and can I bring t... -- 3.1.6 - Is a 'flavoured water' a soft drink or a water? -- 3.2 - Fruit materials as ingredients -- 3.2.1 - What types of fruit materials are used in soft drinks? -- 3.2.2 - What, if any, special processing is needed for packed fruit juices and products containing fruit ingredients? -- 3.2.3 - How do I calculate the fruit content of a product when using a concentrated fruit preparation? -- 3.2.4 - What kind of problems can arise from the use of fruit in a soft drink? -- 3.2.5 - Are all exotic fruits permitted in beverages and how can I establish which are allowed? -- 3.2.6 - Can a product be labelled 'sugar free' if only fruit components are added? -- 3.3 - Carbohydrate sweeteners -- 3.3.1 - What carbohydrate sweeteners are now available for use in soft drinks? -- 3.3.1.1 - Sugar -- 3.3.1.2 - Invert sugar -- 3.3.1.3 - Glucose syrup -- 3.3.1.4 - High fructose glucose syrup (HFGS) -- 3.3.1.5 - Fructose syrup -- 3.3.1.6 - Legislation.

3.3.1.7 - Specialist carbohydrates -- 3.3.1.8 - Miscellaneous carbohydrates -- 3.3.2 - How do other bulk sweeteners compare with sucrose? -- 3.3.2.1 - Relative sweetness -- 3.3.2.2 - Fructose -- 3.3.2.3 - Glucose -- 3.3.2.4 - HFGS -- 3.3.3 - Do different bulk sweeteners affect product stability? -- 3.3.4 - How do different sweeteners affect production and process control? -- 3.3.5 - What are 'fruit extracts' and how should they be labelled? -- 3.3.6 - Are special technical/process requirements needed to enable the handling of bulk carbohydrates in dry or syrup form? -- 3.3.7 - What typical specifications should apply to carbohydrates? -- 3.4 - Intense sweeteners -- 3.4.1 - How do I select the right intense sweetener for my product? -- 3.4.2 - Do different intense sweeteners have different taste profiles? -- 3.4.3 - What stability can I expect from intense sweeteners? -- 3.4.4 - Why does aspartame require special labelling? -- 3.4.5 - Are there any natural intense sweeteners? -- 3.4.6 - Why are intense sweeteners blended? -- 3.4.6.1 - Taste -- 3.4.6.2 - Synergy -- 3.4.6.3 - Cost -- 3.4.7 - Can I use sugar alcohols, such as xylitol? -- 3.4.8 - Are there any specific label requirements when using sweeteners? -- 3.5 - Flavourings -- 3.5.1 - What types of flavourings are available and why are they used? -- 3.5.2 - How are flavourings best assessed in the development laboratory? -- 3.5.3 - What shelf-life do flavourings typically have? -- 3.5.4 - How do flavourings affect product stability? -- 3.5.5 - How much interaction should I expect between flavourings and other ingredients? -- 3.5.6 - What different types of flavourings are available? -- 3.5.7 - What considerations should be made regarding flavourings if fruit depiction is wanted on the label? -- 3.5.8 - How do specific ingredients that add flavour, such as caffeine and quinine, have to be labelled?.

3.5.9 - Do I need special approval for 'novel' flavours? -- 3.6 - Colourings -- 3.6.1 - What factors are to be considered in selecting natural or artificial colourings? -- 3.6.2 - How much colour can I expect from fruit or other components? -- 3.6.3 - Are there any ingredients that will deliver colour to a product that do not trigger an additive declaration? -- 3.6.4 - What are the main factors that affect the stability of colour in a product? -- 3.6.5 - There are several different types of caramels. what are the differences between them? -- 3.6.6 - Why are the media so critical of colourings? -- 3.7 - Preservatives -- 3.7.1 - What factors should be considered in deciding whether to use any preservative? -- 3.7.2 - How should the right preservatives be selected for a product? -- 3.7.3 - Does the use of preservative in a product mean that it does not need to be processed further to limit microbial spo... -- 3.7.4 - Do preservatives in product deteriorate with time? -- 3.7.5 - Does dimethyl dicarbonate dmdc (trade name velcorin) have to be declared as a preservative? -- 3.7.6 - Why may both sorbic and benzoic acids be unsuitable for tea drinks? -- 3.8 - Nutraceutical or functional ingredients -- 3.8.1 - What are nutraceutical ingredients: how can I use them and how should they be labelled? -- 3.8.1.1 - Vitamins and minerals -- 3.8.1.2 - Anti-oxidants -- 3.8.1.3 - Other ingredients -- 3.8.1.4 - Regulation and labelling -- 3.9 - Miscellaneous additives -- 3.9.1 - What additives can I use in a product and what functions do they perform? -- 3.9.2 - If an additive is used as a processing aid does it have to be declared on the label? -- 3.9.3 - Is there an industry standard for carbon dioxide? -- 3.9.4 - How is carbonation measured? -- 3.9.5 - How are additives in ingredients declared? -- 3.9.6 - Can I use anti-foam? -- Chapter 4 - Manufacturing.

4.1 - Ingredient storage and sourcing.