Soft drinks These drinks often contain caffeine, the presence of which manufacturers are required to note on the label. Food labels containing guarana, a high-caffeine South American plant, must state that they contain

Spicy-flavoring plants All these plants belong to the umbrella family (celery). Seeds of spicy-flavoring plants do not remain viable for long, so it is advisable to sow them with fresh seeds of the last harvest, at least two years ago. These are plants

In 2008, our company added a series of soft drinks to its product range. Soft drinks are produced according to the classical technology used in our country since 1987 and comply with the requirements of GOST 28188-2014.

For the production of drinks, raw materials from the best Russian and foreign manufacturers are used. The basis of the drink is purified water, which, according to its characteristics, meets the highest requirements for safety and organoleptic properties. When preparing the syrup, natural beet sugar is used, obtained from the producers of the Krasnodar Territory. The proximity of the raw material region allows for a strict selection of incoming raw materials, and not allowing substandard components into production.

The modern consumer is afraid of synthetic sweeteners, sweeteners, dyes, preservatives and other artificial additives. In the sweet drinks of our company you will not find ingredients that, according to customers, are harmful to health and thereby repel the product. The sweet base of our drinks is only 100% natural sugar, which provides fullness of taste. There are no unpleasant, astringent, cloying, bitter aftertastes in our drinks, never have been and never will be. The high quality of products is the main priority in the work of our company.

The specialists of our company have developed recipes taking into account the requirements of the modern consumer, but at the same time, they resemble “delicious lemonade”, so beloved in childhood. Sweet drinks have a full, bright, harmonious taste, have a good thirst-quenching property. The high content of carbon dioxide allows you to feel the taste of the drink in a fuller volume and improves the absorption of natural carbohydrates by the consumer's body.

The microbiological purity of production, the features of technological regimes, the characteristics of the raw materials and semi-finished products used, the presence of natural preservatives (citric acid and carbon dioxide), as well as the addition of a minimum dose of a safe preservative sodium benzoate (allowed in our country for more than 30 years) made it possible to produce carbonated drinks with an expiration date 12 months. This factor is very important in terms of product delivery to distant regions of Russia and foreign countries.

All products are certified and have all human safety documents regulated by Rospotrebnadzor of the Russian Federation.

Assortment of 9 tastes of the drink in glass containers and 3 tastes in PET 1.5 and 0.5 l.

Positive feedback from consumers is the best evaluation of our activities and an incentive to develop new types of products.

During the economic crisis, our company released a less expensive product, available to a wide range of consumers. In the new line of our drinks, we have used a partial replacement of sugar syrup with a low-calorie sweetener, while at the same time preserving the high organoleptic qualities of our product to the maximum, while reducing the cost. In addition, budget drinks are produced in PET containers, which significantly reduces the logistical burden. The new line is represented by three traditional flavors "", "", "".

Soft drinks include drinks that do not contain alcohol or contain it in minimal quantities (up to 0.5%) and are intended mainly to quench thirst.

At the same time, a number of drinks have a fairly high biological, physiological and energy value. Many of them include sugars and other substances that come with juices, concentrates, extracts, infusions, etc. Drinks on a natural basis contain vitamins, mineral elements, organic acids, coloring, aromatic and other compounds. Kvass, drinks made from grain raw materials, as well as functional drinks, the market of which is growing at a faster pace, have a high nutritional value.

The classification of soft drinks is multifaceted and has its own characteristics in different markets.

According to the raw materials used and production technology, drinks can be divided into the following groups: drinking water; mineral water; juice drinks; drinks on grain raw materials; drinks on spicy-aromatic vegetable raw materials; flavored drinks (essences, aromatic alcohols); drinks on concentrates; fermented drinks.

According to the degree of saturation with carbon dioxide, liquid drinks are divided into highly carbonated, medium carbonated, slightly carbonated, non-carbonated.

According to the method of processing, drinks are pasteurized; unpasteurized; with the use of preservatives; without the use of preservatives; cold drinks; hot drinks; aseptic drinks.

Mineral waters include waters containing in their composition (in dissolved form) more than 1 g / l of mineral salts.

Depending on the method of production, mineral waters can be natural (natural) or artificial, non-carbonated and carbonated (naturally or artificially).

All types of waters can be additionally aromatized.

According to the degree of mineralization, mineral waters are divided into table (up to 1 g / l of salts), medical table (1-10 g / l) and medicinal (over 10 g / l). In trade, only the first two groups are realized, since drinking medicinal waters are used only by special prescription of a doctor. The latter also includes waters of lower mineralization, but containing in their composition an increased amount of some biologically active components (iron, arsenic, orom, iodine, lithium, radon, etc.).

Depending on the chemical composition of salts, mineral waters are divided into chloride, sulfate, hydrocarbonate, complex composition, etc. (more than 60 groups). The predominance of certain salts and gases determines the organoleptic characteristics of waters. So, the presence of carbon dioxide gives a sour taste, sodium salts - salty, sulfate - bitter, ferrous - astringent, sulfuric - an unpleasant smell and taste.

In addition to the traditional method of obtaining mineral waters from underground sources, there are methods for their production by dissolving a dry concentrated residue or liquid concentrates (brines) of natural mineral waters in drinking water at the places of their bottling.

Artificial mineral waters are aqueous solutions of various salts saturated with carbon dioxide.

The use of brand names of world famous natural waters (Borjomi, Essentuki, Narzan, etc.) for artificial salt solutions is a gross falsification.

The group of drinking water includes both natural (artesian) and specially treated other water with a total mineralization of up to 1 g / dm 3 that meets all sanitary-hygienic, organoleptic and physico-chemical requirements. The deterioration of the environmental situation in the world determined the intensive growth of this segment of the beverage market in the world (up to 20% per year). In the US and Japan, drinking water consumption has already reached 150 liters per capita per year. Obtaining a high-quality drinking fashion is carried out using ozonation, UV filtration, reverse osmosis, ultra- and nanofiltration, as a result of which microorganisms and most organic and inorganic impurities are removed from it. In the future, water can be mineralized to physiologically optimal values, be carbonated, enriched with vitamins, microelements (iodine, fluorine, etc.), and aromatized.

Non-carbonated soft drinks, this group includes fruit, berry, vegetable and other juices, as well as concentrated drinks (syrups, extracts).

Juices are obtained by processing fresh benign fruits, berries and vegetables, as well as from some woody plants (birch, maple). Juices not only quench thirst well, but also have a fairly high biological and physiological value, determined by the content of vitamins, mineral elements, easily digestible sugars, organic acids, essential amino acids, pectin and other substances in their composition.

Depending on the method of production and composition, juices can be natural, with additives, concentrated, as well as clarified, translucent and opaque (with pulp). Translucent - these are juices, during the storage of which a precipitate forms. Clarification of juices is carried out by treatment with bleaching clays, tannin, gelatin, followed by filtration. Natural juices (with or without pulp) can be freshly pressed, as well as reconstituted from concentrated natural juices. They do not contain additives, and the amount of soluble solids in them is almost the same as in the fruits from which they are made.

Depending on the feedstock and quality, natural juices are divided into ordinary, vintage and blended. Vintage juices are produced from certain high-quality varieties of fruits and berries, ordinary juices are produced from a mixture of different pomological varieties of the same type of fruits and berries. Blended juices are obtained by adding juices from other types of fruits and berries to the main one.

Concentrated juices include juices in which the moisture content is reduced by at least half compared to the feedstock, and the mass fraction of solids reaches 70%. Modern juice concentration technologies (cryoconcentration, reverse osmosis, etc.) ensure almost complete preservation of the chemical composition and nutritional value of natural freshly squeezed juice. Concentrated juices are not divided into varieties.

Extracts differ in that they are obtained from natural juices clarified and preserved with sulfur dioxide and sorbic acid by evaporation in vacuum apparatuses at a temperature not exceeding 60 ° C to a solids concentration of 44 to 62%. For the production of extracts, only transparent fruit and berry juices with a minimum content of pectin and a pronounced aroma (grape, cranberry, blackcurrant, etc.) are used.

Juices with sugar are produced from fruits and berries with high acidity or low sugar content to improve their organoleptic characteristics. The amount of added sucrose should be no more than 25% or sweeteners in an equivalent amount.

Juices for baby food (natural, branded, blended, with pulp, fortified, etc.) are prepared only from high-quality fruit and berry raw materials with shorter guaranteed shelf life.

Nectars include drinks containing at least 25-50% juice or puree (homogenized fruit pulp). To obtain nectar, fruit juice, puree or juice concentrate is mixed with sugar syrup, water, honey. Citric and ascorbic acid are added to the nectars to improve the organoleptic properties and shelf life, and vitamins are added to increase the biological value.

Juices from whole fruits are obtained by grinding them in special mills, followed by homogenization. Drinks based on these juices are highly turbid, high-viscosity, with a large sediment and a peculiar taste.

Currently, juice concentrates (compounds) based on natural concentrated fruit and berry juices or their mixtures with various ingredients are in high demand on the world market. Concentrates with high consumer properties are obtained by cryoconcentration (freezing at -30-40 °C). In addition to deep-frozen concentrates intended for the production of natural juices at the point of consumption, there are semi-frozen concentrates (at -18 °C) on the market intended for the end consumer. Semi-frozen concentrates do not lose fluidity, are characterized by good reducibility without preliminary thawing and storage without the addition of preservatives.

Carbonated drinks are aqueous solutions of various components of natural and artificial origin, saturated with carbon dioxide and hermetically sealed. By composition, they are divided into many groups: drinks based on natural raw materials, on synthetic essences (flavors), on concentrates, tonic, fortified, special purpose, etc. The market classification of drinks is even wider, it represents a significant number of product segments designed to meet the needs of various target groups (athletes, tourists, miners, the elderly, drinks for the occasion or for a certain time of the day or year, etc.). The group of functional drinks is developing most dynamically (15-20% per year).

A functional drink differs from a regular drink in a special nutritional physiology effect that exceeds the effect of a conventional product and can be advertised as an additional benefit. According to their purpose, composition and action, they are divided into several groups: healthy, energy, sports, nutraceuticals, pharmaceuticals, neuroceuticals that promote well-being, etc. Modern technologies make it possible to obtain them with a given chemical composition, and the recipes for the branded range of these drinks are selected in in accordance with the specific physiological characteristics of the body of target consumers.

The range of such drinks is expanding due to the introduction of essential nutrients, pre- and probiotics. Healthy drinks are based on natural ingredients - fruit and vegetable juice, mineral water, milk. Such drinks, enriched with vitamins, minerals, dietary fiber and essential fatty and amino acids, contribute to the normalization of blood pressure, prevent cardiovascular, oncological, gastrointestinal diseases, intoxication, etc. This category includes drinks for breakfast and lunch, as well as health drinks, whose share in the world market has increased by 44% in recent years. The main function of sports drinks is to maintain and improve the body's performance, compensate for fluid loss during physical exertion. Vitamins, minerals, easily digestible carbohydrates (glucose, fructose) and their decay products (maltodextrins, glycerophosphate, etc.), amino acids are introduced into their composition.

Fermented drinks include kvass and fruit drinks. Bread kvass is an old Russian drink, which is a product of unfinished lactic acid and alcoholic fermentation. Currently, kvass ranks 4th in terms of sales among all soft drinks and is the most dynamically developing market segment. The raw materials for the production of kvass and drinks from grain raw materials are high-quality rye and barley, malt, concentrated kvass wort or enriched kvass wort concentrate, kvass loaves, citric and lactic acids, hops, caraway seeds, infusions of citrus and aromatic plants, molasses, yeast, sugar color , long leaf tea, etc. Currently, all drinks called "kvass" are divided into three groups. The first group includes kvass proper as fermentation products with yeast. They have a high energy and biological value, and their range is expanding through the use of unhopped beer wort, apple extracts, juices, whey concentrate, potato processing products, glucose-fructose syrups and other food and flavor additives. Another group is formed by mixed kvass drinks based on kvass wort concentrate or other grain raw materials, but without the fermentation process. The third group includes drinks called "kvass", but prepared without the fermentation process and kvass wort concentrate - on flavorings. Information about this is mandatory on the label of drinks.

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