Soft Drink Products Research Articles

Utilization of Hibiscus, Tamarind and Carob in Production of Low Calories Healthy Soft Drinks

The demand for carbonated beverages is increasing, offering opportunities to develop drinks with significant health benefits. Beverages containing carob, tamarind and hibiscus offer multiple nutritional and functional benefits and can serve as healthy alternatives to other soft drinks on the market. This is particularly important given the high sugar and calorie content of traditional soft drinks, which has been linked to increased issues associated with obesity, type 2 diabetes, osteoporosis and cardiovascular disease globally. The focus of the current work is to evaluate low-calorie soft drinks made from hibiscus, tamarind and carob and sweetened with erythritol that cater to diverse consumer segments, including diabetics and health-conscious individuals. Hibiscus, tamarind and carob extracts were sweetened with 0.5, 1 and 1.5 g erythritol sugar/200 ml carbonated beverage. The results showed that the alcoholic extract from hibiscus cups gave the highest content of phenols and flavonoids (70.3 mg gallic/g on DW and 7.8 mg catechin/g on DW), followed by carob pod alcoholic extract (19.3 mg gallic/g on DW) and tamarind alcoholic extract (11.6 mg gallic/g on DW). Tamarind gave a higher content of flavonoids (2.3 mg/g) than carob (1.2 mg/g); however, carob pods had the highest antioxidant activity (91.92%), followed by tamarind pulp (87.66%) and hibiscus cups (79.76%). The soft drinks of hibiscus and tamarind sweetened with erythritol at 1.5 g/200 ml gave the best sensory properties compared with control (adjusted by sucrose at 12% brix) and others concentrations used of erythritol sugar at (0.5 and 1.5 g /200 ml carbonated beverage). Carob pods soft drink sweetened with 0.5 g erythritol /200 ml gave the best sensory characteristics compared to the control sample and others concentrations of erythritol sugar at (1 and 1.5 g /200 ml carbonated beverage), which may be due to the high content of sugars in carob. Hibiscus carbonated beverage outperformed tamarind in terms of overall acceptability and carob carbonated beverage was the least acceptable in terms of sensory properties. Carob carbonated beverage recorded the highest antioxidant activity (90.9%) and phenolic content while representing the second highest in terms of flavonoids. Tamarind carbonated beverage ranked second in terms of antioxidant activity (86.0%) and phenolic content although it ranked first in terms of flavonoids. Hibiscus carbonated beverage recorded the lowest content in terms of antioxidant activity (79.36%), phenolic compounds and flavonoids. Hibiscus, tamarind and carob are a great choice for the production of carbonated beverages because they give the beverage desirable nutritional, cosmetic and medicinal qualities. Moreover, the simplicity of production and availability of raw materials allows for the stimulation of the economy by reducing dependence on multinational companies offering unhealthy or industrialized soft drinks.

Functional whey-based drinks with grape pomace extract and fruit juice

Industrial waste leads to pollution and deterioration of the environment, as well as harming the living population and animals. Whey, being a by-product of milk processing, is a source of protein and nitrogenous compounds, carbohydrates, lipids, mineral supplements, vitamins, organic acids, enzymes and macro- and microelements. Amino acid content of whey is represented by amino acids of protein substances and free amino acids. The next valuable secondary raw material is grape pomace, which is practically not processed and becomes a factor of anthropogenic load, polluting the environment. Grape pomace has a rich chemical composition, especially a large number of phenolic compounds, which have antioxidant properties. Currently, there is a significant increase in the production and consumption of soft drinks with various additives, the composition of which is replete with unnecessary colors and flavors. The aim of the work is to use milk whey for the development of technology of drinks of functional purpose, which will directly increase the efficiency of its processing, as a secondary raw material in industrial production, as well as serve the purpose of improving the environmental situation in places where milk processing plants are located. In particular, the creation of functional drinks on the basis of milk whey with the addition of grape pomace, fruit juices and pectin, will enrich the milk drink with a complex of biologically active substances, trace elements, antioxidants, vitamins. Using organoleptic and physico-chemical parameters, two technologies of functional drinks based on milk whey with 25% Husein Black grape pomace extract, in the first 25% cherry and in the second 25% peach juices were developed. The first formulation demonstrated noteworthy macro- and microelement content, including calcium (12.10%), sodium (5.04%), magnesium (1.60%), phosphorus (7.31%), and potassium (24.61%). Similarly, the second formulation exhibited significant macro- and microelement composition, including calcium (9.50%), sodium (4.28%), magnesium (1.33%), phosphorus (6.37%), and potassium (21.91%). All microbiological indicators meet the requirements of GOST and indicate the absence of pathogenic microflora, which is one of the indicators of guaranteed sanitary well-being of the proposed products. The developed drinks have pleasant organoleptic indicators, high biological value and low cost price.

ROSMOSE: A web-based decision support tool for the design and optimization of industrial and urban energy systems

Energy efficiency is crucial for the sustainable operation of industrial and urban sectors. However, practicing engineers seldom have access to open-source tools that can readily evaluate and compare scenarios. In this work, a novel web-based tool called ROSMOSE is developed and proposed for analyzing the energy efficiency of industrial and urban systems and comparing potential process integration options. This optimization framework computes and graphically represents the minimum energy requirements, the pinch temperatures, and the Grand and integrated Carnot composite curves of process systems. Results are used to design utility systems that meet energy demands, while minimizing a specified objective function, such as total cost or environmental impacts. The Quarto environment, in which ROSMOSE is built upon, allows the integration of various open-source software and tools, such as database handling software, process modeling suites, and optimization solvers, along with interactive data visualization and reporting tools. This paper discusses the application of ROSMOSE for the energy integration and total site optimization of a dairy process consisting of milk treatment, and cream and cheese production to demonstrate the tool features. Other integration options, such as the use of heat pumps or solar panels, and the production of soft drinks or biogas as value-added byproducts, are also proposed and evaluated. As a result, from 75 % to 90 % in fuel savings and up to 80 % CO2 emissions reduction in the dairy plant are identified by optimizing the utility systems integration. Moreover, complete electrification via heat pumps eliminates any fossil fuel needs and it results in 85 % energy savings and up to 96 % CO2 emissions reduction. The activation of renewable electricity sources, such as solar power, made plausible this fully electrified scenario. Finally, optimized waste management strategies led to in-house fuel production and net export of biogas to the grid, but they also reduce cheese yield by prioritizing the biogas production from whey upgrading process. In this way, decision-makers have access to a clear performance comparison for a list of system configurations to draw informed trade-offs. A similar approach could be adopted to aid decision-making for the design and operation of other industrial and urban energy systems using ROSMOSE.

Effects of Celebrities Endorsement on Consumer Purchase Intentions for Soft Drink Products in Tanzania

RESEARCH PURPOSE: The study attempted to find an answer to the effect of celebrity endorsement on customer purchase intention for soft drinks in Tanzania. CONCEPTUAL FOUNDATION: The current study is built on the three main aspects of celebrity endorsement: (source attractiveness, source expertise, and match-up). It was hypothesized that source attractiveness, Source expertise, and match-up positively affect consumer purchase intention of soft drinks in Tanzania. METHOD AND DESIGN: The study employed a cross-sectional research design whereby data was collected from 450 customers of soft drinks in Dar es Salaam, Tanzania. Descriptive analysis and Stepwise multiple regression models were used to analyze the data collected for this study. MAIN RESULTS: The current study found that celebrity endorsement positively impacts consumer buying intention because it ensures the attainment of product recognition, advertisement, promotions, and others, which automatically assures consumers of buying intent. Apart from that, with the relationship between celebrity endorsement and consumer buying intention, all three predicting variables tested on the dependent variable have been found positive with a significant effect statistically on the consumers buying intent. However, of the three explanatory variables, celebrity attractiveness has more weight in explaining the impact than the other two variables. THEORETICAL/METHODOLOGICAL CONTRIBUTIONS: This paper contributes to the body of literature by showing that many studies employ only two models (Source attractiveness and source expertise) in studying celebrity endorsement as independent variables. Match-up being utilized as a moderating variable, the current study has employed all three variables as independent variables, resulting in a 56.7% ability of the variables to explain the variance of the dependent variable.

Literature Review: Edible-Film Dipped Apple Cider as an Instant Drink Innovation

Instant drinks are a type of practical, ready-to-drink beverage product that consumers can purchase and enjoy at any time. One product that is often found is fruit juice soft drink products. Apples are one of the horticultural products that are most in demand and consumed by the public. Apart from being bought and sold in whole form, apples are also widely processed into various food or drink products, one of which is instant drink powder. Instant powdered drinks also have various advantages, including being easy to serve in a short time, being in the form of dry fine granules with a low water content so that the product has a long shelf life, and can be made using an easy and cheap method. The method used in this research is a literature study, in the form of analysis of scientific articles from various journals which discuss the composition of ingredients, how to make apple juice, how to make edible film packaging, and the benefits obtained from this instant drink made from apples. The innovation in processed products made from apples presented in this literature review is the idea of an instant drink of dipped apple juice packaged in edible film. This innovation is a combination of creating practicality, but also maintaining environmental friendliness. Apart from that, the innovation of dip packaging which usually uses cloth tea bags by changing it to edible film packaging can also reduce the waste that is usually produced from instant dipped beverage products because of the nature of edible film packaging which is water soluble and can be consumed.

Physicochemical models applied to a malt healthy-friendly soft drink production

The increasing demand for enzymatically hydrolyzed proteins, easily digestible carbohydrates, and nutritionally enriched beverages has propelled the popularity of malt-based health-friendly soft drinks (MHFSDs). Ensuring consistent quality, safety, and flavor underscores the significance of comprehending MHFSDs' physicochemical attributes. Through the application of central composite rotational design (CCRD), the impact of light and dark malt extract concentrations (LME and DME) and added sugar (AS) on these attributes was assessed. CCRD facilitated the creation of predictive mathematical models for pivotal physicochemical properties in MHFSDs, including pH, acidity, reducing sugar, total sugar, and color. These properties exert substantial influence on MHFSDs' overall quality and sensory characteristics. The reliability in understanding MHFSDs' physicochemical attributes is confirmed by high determination coefficients (pH=0.98, acidity=0.87, reducing sugar=1.00, total sugar=0.98, luminosity dimension=0.98, red-green dimension=0.76, yellow-blue dimension=0.64). The integration of CCRD and mathematical models provides a systematic, data-oriented strategy for formulating health-friendly soft drinks that fulfill desired benchmarks, presenting consumers with a more health-conscious and enjoyable beverage alternative.

Prospective Health Outcomes of Sugar-Sweetened Beverage Consumption Patterns Associated with Sociodemographic and Ethnic Factors among Chinese Adults

Background: The consumption rate of artificially sweetened beverages, 100% fruit juices, and soft drink products has been proliferating since the 1980s among the Chinese population. Sugar-sweetened beverages (SSBs) prevalence and high intake of SSBs are associated with several noncommunicable chronic diseases (NCDs). This trend presents a serious public health threat to the Chinese population. Purpose: The present cross-sectional study examined the association between added sugar-sweetened beverage consumption patterns and prospective adverse health outcomes among Chinese sociodemographic and ethnic groups. Methods: The study population of 662 male and female adults partook in the study. The study cohort was randomly drawn from four Chinese cities in three provinces. Participants responded to an adapted cross-sectional self-administered paper-and-pencil 24-hour dietary intake recall protocol questionnaire, including 23 closed-ended questions on the type and frequency of the beverage consumed, sociodemographic characteristics, and ethnic group affiliation. A t-test was conducted to analyze the interactions between the parametric variables and Chi-square analyses were performed to determine interactions between the nonparametric variables. Results: The consumption frequency of sugar-sweetened beverages at least once/day was examined. For all respondents, water consumption was employed as a benchmark for a healthy beverage compared to all other sugar-sweetened beverage consumption. Findings suggest that water was the most frequently consumed beverage with the highest rate of intake (53.17%) compared to sugar-sweetened beverages consumption Regarding ethnicity, Han's water consumption was reported at (67.94%) compared to sugar-sweetened beverage consumption combined at (32.06%). Concerning Huis, water consumption was (60.56%) contrasted with sugar-sweetened beverage consumption of (39.44%). Hans were more likely to consume both water and sugar-sweetened beverages compared to Hui participants. Males' water consumption rate was at (66.74%) juxtaposed with sugar-sweetened beverage consumption of (36.26%). Females' water consumption rate was (66.51%) contrasted with a sugar-sweetened beverage consumption rate of (39.44%). There were no significant differences in the water and sugar-sweetened beverages between men and women. Married respondents' water consumption was (65.44%) compared to sugar-sweetened beverage consumption rate (34.55%). Regarding marital status, the single respondents' water consumption was (64.89%) compared to sugar-sweetened beverage consumption of (33.49%). There were no significant differences in water and sugar-sweetened beverage consumption between the marital status groups. Conclusions: There is a need to introduce short-term and long-term strategies to curtail sugar-sweetened beverage consumption through excise taxes, making water more readily accessible in public schools, and launching a public health education campaign aimed at the health risks associated with added sugar-sweetened beverage consumption.

SWEETENERS: CLASSIFICATION, PROPERTIES, APPLICATION IN THE TECHNOLOGY OF SOFT DRINKS

Due to healthy eating trends, the needs of diabetics, and economic advantages, the production of sweeteners, their range, and the range of beverages containing them are constantly expanding. At the same time, there are difficulties associated with the necessary selection of sweetening agents to solve specific problems. The data of modern scientific literature on the technological aspects of the use of sweeteners in the production of soft drinks are summarized and their choice for obtaining drinks of the corresponding functional direction is substantiated. All sweeteners can be divided into six groups: sugars, sweeteners (sweet alcohols), synthetic sweeteners, natural sweeteners, natural sugary products, and sugary products derived from starch or sugar. The main properties of various sweeteners are compared: sweetness factor, caloric content, glycemic index. The potential adverse effects that may occur when consuming beverages prepared with their use are analyzed. Natural sugary products are generally less sweet than sugar, while artificial sweeteners have a higher sweetness than sucrose. However, the risks and disadvantages of synthetic sweeteners outweigh the benefits of their use. In this regard, it is advisable to reduce or completely eliminate the consumption of food products containing sweeteners from the human diet. On the other hand, natural sources of sweeteners should be used to eliminate the negative effects associated with sugar consumption. When choosing sweeteners for functional beverages, many criteria are taken into account: sweetness factor, caloric content, effect on blood insulin levels (glycemic index), effect on the human digestive system, effect on dental health, and allowable daily intake. For the widespread introduction of natural sweeteners into beverage formulations, detailed research into how they are processed and used on an industrial scale is required.

Analisis Penggunaan Bahasa Indonesia pada Kemasan Produk Makanan dan Minuman Ringan

Indonesian is a language that is a unit in the State of Indonesia which is a tool to be able to communicate between people. The purpose of this study is to analyze how errors - both in terms of spelling and from the structure of phrases - are used on food and soft drink product packaging. This study used a descriptive method, namely research conducted by observing something (object of research) and then explaining what was observed. The results of this study indicate that there are still errors in the use of some food and soft drink products. These errors include spelling and inaccuracies in phrase structure. The result of this research is the discovery of several food and soft drink products that still have deviations such as losing phonemes, adding phonemes, and changing phonemes. Deviations at the phonological level on the packaging of food and soft drink products are the main attraction and give a unique impression to consumers.

오디 탄산음료 제조를 위한 최적 품종 선발 및 제조된 탄산음료의 품질평가

Background: The study aimed to identify the optimal variety of mulberry for soft drinks production.BRMethods and Results: Fruity characteristics, minerals, and functional composition [total flavonoid, total anthocyanin, and 1-deoxynojirimycin (1-DNJ)] of 11 different mulberry varieties were investigated and compared. The ‘Iksu’ variety was optimal for soft drink production. Mulberry extracts and concentrated fruit were carbonated before evaluating different properties, including physicochemical (total soluble solid (TSS), titrable acidity, °Brix : Acid ratio, and total sugar) and sensory characteristics (color, flavor, taste, mouth feel, and overall acceptability) using different mulberry extract concentration in combination with various levels of additional sugar. Optimum physiochemical parameters were obtained with mulberry extract concentration level of 0.1112% with 12 °Brix (mulberry base formulation T7). Based on the hedonic sacale, the sensory evaluation identified the optimum combination of mulberry extract concentrates with the additonal sugar level. T7 contained superior sensory qualities. The T7 mulberry base carbonated at 120 psi pressure had the highest for sensory quality than those at 75 or 120 psi.BRConclusions: Ssoft drinks developed using the Iksu mulberry variety with the base formulation T7 were optimal for all physicochemical characteristics. This formula generally produced impressive sensory characteristics, providing a promising alternative to synthetic soft drinks.

SALAK ORGANIK WONOSALAM: PRODUK INOVASI TEH DARI LIMBAH KULIT SALAK UNTUK UMKM DESA WONOSALAM KABUPATEN JOMBANG

Snakefruit rind which has been treated as waste has not been optimally processed, in fact it is only used as waste by the community, even though snakefruit peel can be reprocessed into herbal tea for snakefruit peel. Snakefruit skin has a high content of antioxidants and polyphenols. This service activity aims to introduce new innovative products from processed zalacca peels, namely herbal teas at Micro, Small and Medium Enterprises in Wonosalam Village, Jombang Regency. The main process for making tea from bark is drying at a temperature of 60 0C and drying time for 7 hours. This service activity was carried out in August 2022 at the Wonosalam Village community activity workshop and the introduction process was carried out at Micro, Small and Medium Enterprises for soft drink products in Sumber Hamlet, Wonosalam Village. The parameter used to differentiate the quality of herbal teas is the respondent's satisfaction index on the color, taste and aroma of herbal tea. Where the highest satisfaction is in bark tea with Screwpine aroma, which is as much as 75% of the total respondents.

Penerapan Model ARIMA Dalam Memprediksi Penjualan Produk Minuman Teh Botol Sosro Ukuran 350 mL

This study aims to provide suggestions for improvements in overcoming stock shortages of soft drink products using a forecasting method. The results of such forecasting will be compared with the forecasting methods used by the company at this time. The Autoregressive Integrated Moving Average (ARIMA) method was used in this study to improve the accuracy of demand forecasting in soft drink products (TBE 350 mL K12 Aseptic). This study used product sales data for the period January 2016 to January 2022. Based on the results of calculation and data processing, it is known that the best model is ARIMA (2,1,0) with a MAPE value of 35,966%. Meanwhile, the method used by the company has a MAPE value of 36.569%. It Shows that the ARIMA method (2,1,0) has better forecasting accuracy compared to the company's forecasting method with a MAPE difference of 0.604%. The validation results were obtained forecasting in January 2022 with ARIMA (2,1,0) of 22,569 cartons, while the company's method was 21,194 cartons. This shows that the ARIMA method (2,1,0) is more accurate in forecasting because it has a forecast value in the January 2022 period close to the actual demand value, which is 23,193 cartons. The ARIMA model equation (2,1,0) for forecasting soft drink products in the following month is Zt = 0,494Zt-1 + 0,210Zt-2 + 0,297Zt-3

Life cycle cost and environmental assessment of CO2 utilization in the beverage industry: A natural gas-fired power plant equipped with post-combustion CO2 capture

Besat is a natural gas-fired steam-turbine power plant in Tehran, Iran’s only power station equipped with a monoethanolamine-based post-combustion CO2 capture unit (PCCU). The PCCU operates at a low recovery rate of 4.7% and produces 58 t-CO2/day. Captured CO2 is encapsulated and sold to beverage companies for carbonated soft drink production. Before developing this CO2 capture and utilization (CCU) route, a beverage company like ZamZam produced CO2 on-site, capturing CO2 from flue gas of diesel-fired boilers using a 95%-efficient absorption-refrigeration unit. This paper conducts an attributional, comparative life-cycle assessment/costing of applying the CCU technology to supply the beverage industry with CO2. ReCiPe, cumulative energy demand, and AWARE impact assessment methods are adopted to assess changes in the life-cycle economic, energy, and environmental impacts of electricity, liquid CO2, and carbonated water supply chains with the CCU route. As per findings, the CCU route significantly improves the sustainability profile of liquid CO2 supply for carbonated water production. Compared to on-site production, the CCU route reduces the average economic, energy, and environmental impacts of liquid CO2 supply by 55, 44, and 62%, respectively. However, the figures for carbonated-water production are reduced by only 10.1, 0.85, and 0.77%, respectively, since associated impacts primarily result from citric acid and polyethylene terephthalate value chains rather than liquid CO2. The CCU route, in comparison, increases most environmental burdens of electricity generation. With an efficiency of 4.7%, the PCCU reduces the global warming potential of electricity generation by 6.22% while increasing average toxicity- and eutrophication-related impacts by 55 and 30%, respectively, and production costs by 8%.

Алкогольные напитки с томатными продуктами

New alcoholic and non-alcoholic beverages from non-traditional vegetable raw materials expand the domestic product range and allow food producers to develop new market segments. The present research objective was to summarize and analyze the current data on the use of tomatoes in alcohol production.
 The review covered Russian and foreign open access scientific publications and patents registered in Pubmed, E-library, Cyberleninka, Espacenet, and Patentscope in 2005–2021.
 Most publications featured tomato juice in soft drinks production as a means to increase their nutritional value, improve sensory profile, expand the product range, and develop new functional products, e.g., with antioxidant properties, for diabetic consumers, etc. Tomato pulp, juice, or puree is used in beer production. No publications featured the effect of tomato cultivars on the technical properties of the finished product.
 The analysis revealed the need to study the effect of red, yellow, and dark tomatoes on the sensory and physico-chemical quality of beer drinks. Another research prospect is a novel semi-finished product from tomato pomace that would increase the nutritional value of beer drinks.

Inhibitory activity of two synthetic Pharabitis nil (L.) antimicrobial peptides against common spoilage yeasts

Fighting food waste caused by spoilage yeasts and developing more natural forms of preservatives are critical points for the food industry. Plant antimicrobial peptides have biological activity against a broad spectrum of microorganisms, which could represent a valid alternative to the current preservative agents. In this work, the Pharabitis nil antimicrobial peptides Pn-AMP1 and Pn-AMP2 were chemically synthesised, and the potency of their antiyeast activity against common spoilage yeasts was measured. Pn-AMP1 showed a better inhibitory effect than Pn-AMP2, therefore it was further characterised. Pn-AMP1 displayed fast inhibitory activity against yeast strains Kluyveromyces lactis and Zygosaccharomyces bailii, and the antiyeast mechanism of membrane permeabilisation was detected. Its safety in terms of human consumption was studied and no adverse effects were found. Lastly, the stability of the peptide in different environments and conditions, such as heat, high salt, and a range of pH were studied, in addition to their antiyeast activity in different food matrices such as a soft drink and dairy product, further supporting Pn-AMP1’s potential for use in food preservation.

Prospects for the use of surface waters of the Irkutsk region for drinking water supply and the production of soft drinks

One of the urgent problems of modern civilization is the provision of the population with highquality drinking water. According to the World Health Organization (WHO), at least 5-10 % of the population suffers from waterborne diseases. According to the Federal Service for Supervision of Consumer Rights Protection and Human Well-being in nine cities of the Siberian Federal District, the influence of water quality on the formation of population morbidity (from 7,7 to 41,0 %) has been established. Analysis of the data presented in the State reports on the state and protection of the environment of the Irkutsk region showed that in the surface waters of the region there is a systematic excess of the maximum permissible concentration (MPC) for phenol, and in some controlled areas for chloroform. One of the main components used in the production of various non-alcoholic products is water. Various organic substances, such as phenols, petroleum products, halogenated derivatives of hydrocarbons, according to the requirements for the quality of water used for the preparation of soft drinks, should be absent. Therefore, the purpose of the study was the use of various adsorption systems for wastewater treatment in the Irkutsk region for drinking water supply and the production of soft drinks. Used the adsorption method. The studies were carried out on model aqueous solutions, both of individual substances and in their joint presence. Mathematical modeling of the sorption process under dynamic conditions has been carried out. As a result of the studies carried out, the possibility of using charcoal for wastewater treatment has been proven. Pretreatment of activated carbon with hydrochloric acid practically does not affect the adsorption of chloroform, but leads to an increase in the adsorption of phenol. Hydrochloric acid helps to remove iron ions from the pores of the sorbents. A decrease in the degree of water purification from phenol with an increase in pH leads to the suppression of adsorption. The effect of phenol and chloroform on the value of adsorption has been established. The sorption process is limited by external mass transfer. The discrepancy between the calculated and experimental output curves of phenol and chloroform sorption from individual solutions and in their joint presence is calculated.

THE CHEMICAL COMPOSITION AND NUTRITIONAL VALUE OF BLACKBERRIES GROWING IN THE REPUBLIC OF AZERBAIJAN AND THEIR DEPENDENCE ON THE SPECIES AND REGION OF GROWTH

The work shows the biological and nutritional value of Rubus, which grows in Azerbaijan. It was found that the highest content of sugars is the wild blackberry of the Rubus sanguineus Friv species (8.75±0.19%), while it contains little sucrose, glucose (from 3.10±0.12 to 4.87±0.16%) and fructose (from 3.08±0.28 to 3.40±0.09%) predominate. The content of the mass fraction of organic acids is greater in the species Rubus caucasicus forche (1.94±0.10%) than in the species Rubus caesius and Rubus sanguineus Friv (1.85±0.15 and 1.62±0.12%, respectively). The content of pectin substances in blackberries ranges from 0.26±0.01 to 0.30±0.04%, and the mass fraction of ash from 0.42±0.08 to 0.58±0.11%. In terms of vitamin C content, the species Rubus sanguineus Friv is superior (32.1±1.20 mg/100 g) to the species Rubus caesius and Rubus caucasicus forche (23.76±0.58 mg/100 g and 29.35±0.47 mg/100 g, respectively). In the polyphenol complex of blackberries of the species Rubus sanguineus Friv, Rubus caucasicus forche and Rubus caesius, catechins and anthocyanins are present with a clear predominance of the latter. The results of the studies show that the main indicators of the chemical composition of blackberries depend on the type of raw materials and on the soil-climatic and ecological-geographical conditions of the growing region. The biological and nutritional value of blackberries of various types allows us to consider them as an additional source of physiologically active substances and raw materials for the production of various soft drinks based on them, including tonic energy drinks.

Influence of the Nature of Product on Performance of Soft Drinks Manufacturing Firms in Kenya

Growth of a business sometimes complicates the process of moving products from manufacturers to customers. Business organizations must confront the issue of how to effectively optimize distribution logistics to meet customer demands. Most companies are recognizing that distribution strategy must be robust enough to handle current demand, while remaining flexible enough to react to changing market conditions and minimize business risk. The purpose of this study was to determine the influence of the nature of product on performance of soft drinks manufacturing firms in Kenya. The study was informed by Theory of Performance and systems theory. The study adopted descriptive survey design to examine the relationship between the independent and dependent variables. Target population was 2345 people who include distribution department, whole sellers as well as retailers in the company. The study used stratified sampling technique to select groups of its subjects. Simple random sampling method was then used to select a sample size of 341 respondents. A pilot test was conducted to ensure validity and reliability of the data collection instrument. Data analysis was done using descriptive as well as inferential statistics. This was done via Statistical Package for Social Sciences (SPSS). The findings revealed that nature of product had a positive and significant influence on the performance of Nairobi Bottlers in Kenya (β =.382, p=.000<.05). The study concluded that nature of product has a significance influence on performance of Nairobi Bottlers Company Limited, evidently implying that taking care of nature of product enhances performance of the company. Considering the fastness the world is moving in terms of production of soft drinks, it is essential that firms embrace the various aspects of nature of product which include form shape perishability as well as range of such products which enhances the ability for firms to perform. The study thus recommended that soft drinks manufacturing firms should always strive and ensure that the products they produce take into account the various aspects associated products to enhance their competitiveness and this will in turn assist firms to perform. Keywords: Nature of product, Soft drinks manufacturing firms Performance, Nairobi bottlers, Kenya

Regulation of Consumption of Sugary Soft Drinks with the Help of Excise Taxes.

Currently, there is a worldwide trend towards an increase in the consumption of soft drinks with a high sugar content. In some countries, special taxes are imposed on this category of goods in order to limit their supply and demand on the market. In Russia, the issue of regulating the consumption of sugary soft drinks with the help of excise taxes is also being discussed, however, the introduction of these taxes into the tax system of the Russian Federation may have both positive and negative consequences. The subject of the study is the excise tax system of the Russian Federation, as the most suitable for regulating the consumption of sugar–containing and sweetened beverages. The purpose of the study is to substantiate the need to regulate the consumption of sugary soft drinks by introducing an excise tax, as well as to assess the possible consequences of the introduction of this tax. During the research, logical methods, theoretical and comparative analyses were used. The analysis showed that the increase in the morbidity of the population of the Russian Federation for some diseases is indirectly, but is associated with an increase in the production and consumption of soft drinks with a high sugar content. At the same time, the study of international experience has shown that the introduction of additional excise taxes on such drinks, while working out some nuances, can bring a positive effect. For Russia, the introduction of a tax can serve, firstly, as a regulator of the supply and demand of harmful beverages on the market, secondly, as a measure to support domestic producers, and thirdly, as a source of replenishment of the state budget in the long term. The novelty of the study is the mechanism developed by the author for introducing excise taxes on sweet soft drinks into the tax system of the Russian Federation (including the proposed sizes of tax rates and benefit systems). The author also calculated the fiscal effect of the introduction of the tax, studied the problems with the introduction of taxes in foreign countries and proposed their solution.

MARKET PERFORMANCE OF SOFT DRINKS ENTERPRISES IN KIGALI CITY, RWANDA: EMPIRICAL STUDY OF INTERACTIVE MARKETING PRACTICES

Purpose: Even when soft drink production as an entrepreneurial activity has had tremendous impact on society, it continues to face heightened challenges as the world Corona Virus pandemic continues. The choice of a relevant communication strategy however will influence how they attain their goals. The purpose of this study was to examine the relationship between interactive marketing practices and market performance of soft drink enterprises in Kigali City, Rwanda.
 Methodology: Cross-sectional design was employed in this study to collect data on samples at a point in time. Simple random sampling technique helped researchers to select 322 soft drink enterprises in Kigali city and data was collected using structured self-administered questionnaire and interview guide in line with critical realism philosophy. Zero-order Pearson correlation analysis was used to test the set hypothesis and regression techniques for prediction.
 Findings: Results revealed that interactive marketing practices have a positive and significant association with market performance (r=.267, p<.01).
 Unique contribution to theory, practice and policy: The study uniquely contributes to interactivity literature by providing further evidence on the positive relationship that exist between interactive marketing practices and market performance in a soft drink setting in Kigali City. Managers in these enterprises will acquire new insights related to the significance of interactive marketing practices in achieving their promotional and performance objectives. It was recommended that soft drink enterprises orient their strategic decisions towards disseminating their marketing information using interactive communication channels. This has been found out by this study to help them maintain warm relationship with their clients which has future sales leads and profitability implications.