Chemistry and Technology of Soft Drinks and Fruit Juices, 3rd Edition

Book Preface

The first edition of this book was published in 1998, and the second in 2005. Now, some ten year later, this third edition is published. Its aim remains that of providing an overview of the science and technology of soft drinks and fruit juice products, and of the industries that manufacture and support them. The book is written for students and graduates in food science, chemistry and microbiology, those who are working in the beverage industry or its supply chain, or simply for any reader who wishes to know more about the subject.

There can be few, if any countries, in the world that do not have a plant manufacturing these products, as they have a universal appeal to most consumers of all ages. Soft drinks are available in virtually every city, town and village on the planet, as well as in aircraft and ships. The range of flavours and packaging formats is remarkable, as producers are always attempting to stimulate new interest.

There is no single definition for soft drinks but, in general terms, they are essentially non‐alcoholic beverages, excluding dairy products, tea and coffee. Fruit juices are, by definition, self‐explanatory, although the term is often misused to cover products that contain a proportion of juice.

Soft drinks and fruit juices have, from time to time, been the subject of criticism by various sections of the health community. In the past, this has been mainly because of the risk of tooth erosion. There is now an issue of obesity in almost all developed countries, as well as associated diseases, such as type 2 diabetes. Sugar consumption is cited as a significant contributory factor.

At the time of writing, there is considerable pressure on beverage manufacturers to reduce, or even remove, the sugar content of products. The issue is complicated by the wrong assumption that is often made, that the sugars occurring naturally in fruit juices are added to the products. Further confusion also arises because, in the United Kingdom and some other countries, public health bodies promote fruit juices as part of a healthy diet. Beverages, however, are far from the only source of sugar/carbohydrate intake, and it is important to recognise that they continue to play an important part in hydration and enjoyment and, particularly for fruit juices, are part of a balanced and healthy intake of nutrients.

The fundamental composition of soft drinks changes little, although manufacturers continually strive for new flavours and ingredients. The main changes that occur relate mostly to processing and packaging innovations and, in consequence, this book has a similar format to earlier editions. The opening introductory chapter sets the scene and is followed by a review of beverage markets. This second chapter includes references to beverage markets other than soft drinks and fruit juices, which helps put the various product categories into perspective.