Beverages

Many traditional beverages – including beer, wines, spirits, speciality dairy beverages, coffee, chocolate, tea and herbal infusions - are either produced by lactic and alcoholic fermentation or are prepared using boiling water.

Both processes are known to effectively kill most microorganisms, thus rendering the beverages safe to store for a period of time and, in many communities, safer to drink than fresh water from wells, streams, or even the mains supply.

Long term storage stability of sweet and slightly acidic beverages has always been problematic as bacteria, yeast and moulds grow very well in such environments. Additionally, oxidation over time can result in flavour and colour loss.

Although traditional alcoholic beverages and flavoured carbonated sodas still represent the bulk of global market, consumers are now demanding more flavoured drinks with a longer shelf life.

However, due to their neutral pH, sweetness levels and the addition of plant extracts, vitamins, peptides or amino acids, and special fats or minerals, these new age beverages are more vulnerable to microbial spoilage and oxidation that their traditional counterparts.

Care4U™ Natural Protective Solutions

Application	Spoilage/contamination issue	Care4U™ solution
Beverages	Lactic acid and spore-forming bacteria	Nisaplin® Natural Antimicrobial
	Yeasts and moulds	Natamax® Natural Antimicrobial
	Oxidation	GUARDIAN® Natural Extracts

Did you know?

According to FAO/WHO, 5 million people, mostly children, die each year because they lack clean drinking water. There is a growing concern that if current trend continues, up to 4 billion face a shortage of potable water in the 21st century.