Saturday, December 6, 2008
Eggnog is a popular drink throughout the Americas, and is usually associated with winter celebrations such as Christmas and New Year. Eggnog has long been believed to be an excellent source of magnesium. Eggnog is also very popular in Central Europe, but only its cognac version, that can be bought almost everywhere, mostly in Christmas-markets, during November and December. Commercially, non-alcoholic eggnog is available around Christmas time and during the winter.
Squash or cordial is a highly-sweetened (and often fruit-based) concentrate, which is mixed with a liquid, most commonly water, before drinking. It is also the name of the resulting drink.
Squashes and cordials are common in the United Kingdom, Ireland, Scandinavia, South Africa, Kenya, Australia and New Zealand, and have a large market share in competition with fruit juices and soft drinks.
Typically, squash is created by mixing one part concentrate with four or five parts water (depending on concentration and personal taste) directly into a glass or mug or into a jug. The most common flavours are orange, apple and blackcurrant, lemon, peppermint, mixed fruit, summer fruits, and lemon-lime. Other flavours include peach, strawberry, and kiwi fruit.
Tea refers to the agricultural product of the leaves, leaf buds, and internodes of Camellia sinensis, prepared and cured by various methods. "Tea" also refers to the aromatic beverage prepared from such cured leaves by combination with hot or boiling water and the colloquial name for the Camellia sinensis plant itself.
Tea is the most widely-consumed beverage after water. It has a cooling, slightly bitter, astringent flavour.
The five types of tea most commonly found on the market are black tea, oolong tea, green tea, white tea, and pu-erh tea.
The term "herbal tea" usually refers to an infusion or tisane of fruit or herbs that contains no Camellia sinensis. The term "red tea" refers to an infusion made from the rooibos plant, also containing no Camellia sinensis.
Coffee is a widely-consumed stimulant beverage prepared from roasted seeds, commonly called coffee beans, of the coffee plant. Coffee was first consumed in the 9th century, when it was discovered in the highlands of Ethiopia. From there, it spread to Egypt and Yemen, and by the 15th century had reached Azerbaijan, Persia, Turkey, and northern Africa. From the Muslim world, coffee spread to Italy, then to the rest of Europe, Indonesia and the Americas.Today, coffee is one of the most popular beverages worldwide.
Coffee berries, which contain the coffee bean, are produced by several species of small evergreen bush of the genus Coffea. The two most commonly grown species are Coffea canephora (also known as Coffea robusta) and Coffea arabica. These are cultivated in Latin America, Southeast Asia, and Africa. Once ripe, coffee berries are picked, processed, and dried. The seeds are then roasted, undergoing several physical and chemical changes. They are roasted to varying degrees, depending on the desired flavor. They are then ground and brewed to create coffee. Coffee can be prepared and presented in a variety of ways.
Coffee has played an important role in many societies throughout modern history. In Africa and Yemen, it was used in religious ceremonies. As a result, the Ethiopian Church banned its consumption until the reign of Emperor Menelik II of Ethiopia. It was banned in Ottoman Turkey in the 17th century for political reasons, and was associated with rebellious political activities in Europe.
Coffee is an important export commodity. In 2004, coffee was the top agricultural export for 12 countries, and in 2005, it was the world's seventh largest legal agricultural export by value.
Some controversy is associated with coffee cultivation and its impact on the environment. Many studies have examined the relationship between coffee consumption and certain medical conditions; whether the effects of coffee are positive or negative is still disputed.
Cocoa is the dried and fully fermented fatty seed of the cacao tree from which chocolate is made. "Cocoa" can often also refer to the drink commonly known as hot chocolate; cocoa powder, the dry powder made by grinding cocoa seeds and removing the cocoa butter from the dark, bitter cocoa solids; or it may refer to the combination of both cocoa powder and cocoa butter together.
A cacao pod has a rough leathery rind about 3 cm thick (this varies with the origin and variety of pod). It is filled with sweet, mucilaginous pulp called 'baba de cacao' in South America, enclosing 30 to 50 large almond-like seeds (beans) that are fairly soft and pinkish or purplish in color.
Cocoa should not be confused with the coca plant which can be used to create cocaine.
Cocktails are made with gin, whiskey, rum, tequila, brandy, or vodka. Many cocktails traditionally made with gin, such as the gimlet, or the martini, or Tom Collins are now commonly made with vodka
While any variety of apple, and even other pome fruits such as pear or quince, may be used, certain cultivars are preferred in some regions, and may be known as cider apples. The drink varies in alcohol content from less than 3% ABV in French cidre doux to 8.5% ABV or above in traditional English ciders.
Cider is very popular in the United Kingdom, especially in South West England, in comparison to other countries. The UK has the highest per capita consumption as well as the largest cider producing companies in the world, including H. P. Bulmer, the largest. Overall, the UK produces 500 million litres (110 million imperial gallons) of cider per year.
The drink is also popular and traditional in Brittany (chistr) and Normandy (France) (cidre), Ireland and Asturias (sidra) and the Basque Country (sagardoa) of Spain and France. Pear cider is popular in Sweden and in Basse-Normandie (France) (poiré). The drink is making a resurgence in both Europe and the United States.
Friday, June 20, 2008
A fermented beverage brewed by traditional methods that is then dealcoholized so that the finished product contains no more than 0.5 percent alcohol.
A carbonated beverage produced by a method in which the fermentation process is either circumvented or altered, resulting in a finished product having an alcohol content of no more than 0.01 percent.
Wine is traditionally bottled in glass bottles but several wine producers have found the advantages of using carton packages.
Some other examples of cultured milk products are traditional sour milk such as kefir, laban and filmjölk.
We supply a complete range of flexible packaging for yoghurt and yoghurt-based drinks. Our Tetra Top packages are used to pack yoghurt in a variety of sizes and shapes by producers in many countries.
In industrial production, this process is accelerated by using centrifuges or separators. In many countries, cream is sold in several grades depending on the total butterfat content.
We have processing and packaging solutions for all different types of cream, both for fat content and for chilled distribution, ESL (Extended Shelf Life) or UHT (Ultra High Temperature) treated, i.e. non-chilled distribution.
Processing cream includes pasteurisation, separation, standardisation and homogenisation. Cream can then be packed using our filling systems.
Using UHT treatment, liquid food products are exposed to brief, intense heating to temperatures in the range of 135 to 140 degrees Celsius. UHT treatment is a continuous process which takes place in a closed system that prevents the product from being contaminated by airborne micro-organisms.
The product passes through heating and cooling stages in quick succession. Aseptic filling is an integral part of the process that avoids re-infection. The end result is a product that can be conserved for around six months without refrigeration.
One example is the growing popularity of milk where value is added through enrichment, flavours or removal of lactose. These products are commonly found on sale alongside more traditional types of milk.
Soy-based food comes in many varieties, from liquids such as soy milk and soy sauce to solids such as soy bean curd and noodles. Lately, people in the West see soy as a health food and as an alternative to cow milk.
Processing soy drinks includes soy extraction, formulation, and homogenisation. We have developed a system for processing of soy known as Tetra Alwin Soy 10. Clean soya beans are fed into a grinder where hot water is added. This inactivates the enzymes, giving soya a low beany taste.
We can then use aseptic dosing to refine the product regarding flavours, probiotics etc. The soy drink can then be put in packages using our filling systems, protecting and preserving the product.
Grain milk looks like cows’ milk, but it has lower protein and higher carbohydrate content. It is low in saturated fat and contains no lactose.
Rice, grain and seed drinks are often flavoured and fortified with vitamins and minerals.
Rice milk contains more carbohydrates compared to cow's milk, but it does not contain significant amounts of calcium or protein, and no cholesterol or lactose.
Rice, grain and seed drinks are lactose free alternatives to dairy products and milk. They bring a nutritious and healthy alternative to people who are lactose intolerant.
Juice is naturally contained in fruit or vegetables. It is prepared by mechanically squeezing or macerating fresh fruits or vegetables. Juice is always 100 % fruit juice.
Nectar is also made from fruit or vegetables but with a 25-99 % juice content and usually with added sugar. Still drinks contain 0-24 % juice content in fruit, vegetable or other flavours.
We have a complete range of both processing and packaging solutions for juice, nectar and still drinks in our product portfolio.
Water is de-aired to avoid reactions that destroy the aromatic substances (oxidation). If the drink is to be carbonated, water is 'impregnated' with carbon dioxide. It is chilled and carbon dioxide is dissolved in the water under high pressure. It is important that all the air has been removed otherwise the drink will froth over when the package is opened.