Table of Contents

List of Contributors. Preface. 1. Introduction. Philip R. Ashurst, Consulting Chemist to the Food Industry, Hereford, UK. 2. Trends in beverage markets. Gary Roethenbaugh, Zenith International, Bath, UK. 3. Fruit and juice processing. Barry Taylor, Danisco Ingredients, Wellingborough, UK. 4. Carbohydrate and intense sweeteners. Kay O'Donnell, Forum Products, Redhill, Surrey, UK. 5. Other beverage ingredients. R.B. Taylor, Danisco Ingredients, Wellingborough, UK. 6. Non--carbonated beverages. Philip R. Ashurst, Consulting Chemist to the Food Industry, Hereford, UK. 7. Carbonated beverages. David Steen, A.G. Barr Soft Drinks, Manchester, UK. 8. Processing and packaging. Mr Robert A.W. Lea, GlaxoSmithKline, Weybridge, Surrey, UK. 9. Packaging materials. Geoff A. Giles, GlaxoSmithKline, Brentford, Middlesex, UK. 10. Analysis of soft drinks and fruit juices. D.A. Hammond, Reading Scientific Services, University of Reading, UK. 11. Microbiology of soft drinks and fruit juices. Peter Wareing, Leatherhead Food Research Association, Leatherhead, Surrey, UK. 12. Functional drinks containing herbal extracts. John Whitehead, The Botanical Extract Consultancy, Linslade, Bedfordshire, UK. 13. Special topics. Quentin Palmer, Schweppes Europe, Watford, UK. References. Index

About the Author

Dr Philip R. Ashurst, Ashurst and Associates, Consulting Chemists to the Food Industry, Hereford, UK

Reviews

"This new and enlarged edition of the well respected reference book...is to be welcomed. New subjects have been included and the existing chapters in most instances have been updated... I can only congratulate the editor and his contributors in giving us an excellent reference book dealing with this rapidly expanding food product area." Food Hydrocolloids, 2005 ".an excellent source of information for [those] working in food science, food technology, chemistry, food microbiology, food analysis and quality control. This book will not only be useful for the academic but also be useful for research and new product development in the beverage industry." Carbohydrate Polymers, Vol 61, 2005 "This new enlarged edition of the well respected reference book, which was first published 6 years ago, is to be welcomed." "I can only congratulate the editor and his contributors in giving us an excellent reference book dealing with this rapidly expanding food product area." Food Hydrocolloids, 2005 "The book provides the reader with a good insight into the drinks industry and is written in a very readable style. There is a good use of illustrations to enable the reader to follow discussions easily, and the additions of selected key references aid the reader in studying further topics in more detail. The title is relevant to food scientists/technologists, ingredients specialists and process engineers entering into the drinks sector, and could be used as a recommended reading text for food science students." International Journal of Food Science & Technology, 41:6, 2006