Soft Drinks and Fruit Juice Problems Solved, Second Edition, follows the innovative question and answer format of the first edition, presenting a quick problem-solving reference. Questions like: Does the use of a preservative in a product mean that it does not need to be pasteurized? How much deviation from ingredient specification is needed to cause a noticeable alteration in product quality? What kinds of organisms will grow in bottled waters? When is it necessary to obtain expert assistance in the event of a contamination incident? are all answered in detail. The book's new introduction covers basic questions about soft drinks, their ingredients, and packaging. Additional new chapters expand on microbiological problems, shelf life and storage, and fruit juices and nectars, as well as product nutrition and health claims. Final chapters offer soft drink and fruit juice data sources. Written by authors with extensive industrial experience, the book is an essential reference and problem-solving manual for professionals and trainees in the beverage industry. - Uses a detailed and clear question and answer format that is ideal for quick reference - Contains additional, new, up-to-date problems and solutions. - Contains an expanded introduction and new sections on microbiological problems, shelf life and storage, fruit juices and nectars, product claims, nutrition and health claims, and soft drink and fruit juice data sources - Presents a broad scope of topics and process solutions from the experts in the beverages industry

Philip Ashurst has been involved in the beverage, brewing, flavour and extract industries in both technical and general management roles for many years. Now a consultant, he specialises in the scientific, financial and legal aspects of the beverage industry worldwide. Bob Hargitt is Technical Executive of the British Soft Drinks Association.

Soft Drinks and Fruit Juice Problems Solved, Second Edition, follows the innovative question and answer format of the first edition, presenting a quick problem-solving reference. Questions like: Does the use of a preservative in a product mean that it does not need to be pasteurized? How much deviation from ingredient specification is needed to cause a noticeable alteration in product quality? What kinds of organisms will grow in bottled waters? When is it necessary to obtain expert assistance in the event of a contamination incident? are all answered in detail.

The book's new introduction covers basic questions about soft drinks, their ingredients, and packaging. Additional new chapters expand on microbiological problems, shelf life and storage, and fruit juices and nectars, as well as product nutrition and health claims. Final chapters offer soft drink and fruit juice data sources.

Written by authors with extensive industrial experience, the book is an essential reference and problem-solving manual for professionals and trainees in the beverage industry.

• Uses a detailed and clear question and answer format that is ideal for quick reference
• Contains additional, new, up-to-date problems and solutions.
• Contains an expanded introduction and new sections on microbiological problems, shelf life and storage, fruit juices and nectars, product claims, nutrition and health claims, and soft drink and fruit juice data sources
• Presents a broad scope of topics and process solutions from the experts in the beverages industry

1. Introduction 2. Product development 3. Ingredients 4. Manufacture 5. Quality issues 6. Microbiological problems 7. Shelf life and storage 8. Fruit juices and Nectars 9. Bottled waters 10. Packaging 11. Consumer problems 12. Environmental issues 13. Regulatory issues 14. Product claims, Nutrition and Health claims 15. Soft drink and fruit juice data sources