Group of : Bondoc, Cai, Caracas, Ferrer, Tan, Torzar

BEVERACEUTICALS
( TO HELP OUR BODIES TO BLOCK THE SUGAR ABSORPTION, DEL MONTE HAS RECENTLY
LAUNCHED THE NEW AND IMPROVED FIT 'N RIGHT. WITH THE FLAVORS WATERMELON, APPLE, PINEAPPLE ORANGE, FOUR SEASONS, PINEAPPLE, EACH BOTTLE NOW HAS THE UNIQUE, PATENTED FORMULATION -- COMBINATION OF L-CARNITINE PLUS THE NEW GREEN COFFEE EXTRACT (GCE). INGREDIENTS ARE WATER, CANE SUGAR, JUICE CONCENTRATE, L-CARNITINE, ASCORBIC ACID, SUCRALOSE, GCE, AND VITAMINS B1 AND B6, B12. AND SO BY JUST DRINKING THE PRODUCT, THESE INGREDIENTS WILL THEN BE ABSORBED BY THE BODY AND WILL FUNCTION ACCORDINGLY, WHICH WILL BE DISCUSSED IN THE NEXT PARAGRAPHS.

THE PRODUCT

Del Monte Fit and Right Drink Producers: Del Monte Corporation First product to use the L Carnitine in a beverage or health drinks Has a variety of flavors based different fruits. Pineapple, Apple, Four Seasons, Pine Orange, Watermelon, Grapefruit and Blueberry-Grape DEL MONTE Fit 'n Right Juice Drink has natural LCarnitine and B Vitamins 1, 6, and 12 that helps burn fat.

They are also available in one liter PET bottles for Watermelon, Pine Orange and Pineapple.

INGREDIENTS/RAW MATERIALS

water, cane sugar, juice concentrate, L-Carnitine, the new Green Coffee Extract (GCE)

Ascorbic Acid, Sucralose, GCE, Vitamins B1 B6, B12.

WATER AND SUGAR

As water and sugar are the most common ingredients in drinks and beverages, the next functional ingredient Concentrate juice will be discussed. Also known as fruit juice concentrate or concentrated juice contains far less water than normal or not-from-concentrate forms of juice. Through a set of advanced filtration and extraction processes, normal fruit juice becomes better suited for storage, shipping and resale in grocery stores and warehouses.

L-CARNITINE

THE GREEN COFFEE EXTRACT OR GCE

ASCORBIC ACID

SUCRALOSE

Sucralose is 600 times sweeter than sugar and does not metabolize to produce energy, thus it does not contain calories. It is the only low calorie sweetener that is made from sugar, which has been changed so passes through the body unchanged and unmetabolized.

VITAMIN B 1, 6 AND 12

B vitamins are a watersoluble vitamins that play important roles in cell metabolism. The B vitamins were once thought to be a single vitamin, referred to as Vitamin B.

Thiamin(Vit. B1)

may enhance circulation, helps with blood formation and the metabolism of carbohydrates.

VITAMIN B 1, 6 AND 12
Vitamin B6(Pyridoxine)

It is a water-soluble vitamin. Water-soluble vitamins dissolve in water. The body cannot store them.

Vitamin B12

It is a water-soluble vitamin that is naturally present in some foods, added to others, and available as a dietary supplement and a prescription medication.

PROCESS

Fruit juice concentrate is already being supplied by some company suppliers, but some are made in the plants. The first step is making fruit juice concentrates. Fresh juices are best in taste and color and are best to be consumed fresh. The efforts to preserve them & to ensure their quality, various techniques are to be adopted. This includes various process and preservation methods. The most important aspect is to ensure such methods which helps to retain these properties to the maximum extent.

THE MOST IMPORTANT STEPS INVOLVED IN PROCESSING OF JUICES AND BEVERAGES ARE:

Selection and preparation of fruits Extraction of Juices Straining, Filtration and clarification Blending Pasteurisation. Filling, Sealing and sterlization Cooling, Labelling and Packing

For Juice Concentration, vacuum evaporation is another step in fruit processing line. The final concentrate can be filled in aseptic bags in drums for export purposes.

PROCESS
MULTIPLE FRUIT PROCESSING PLANT FOR PRODUCTION OF JUICES/PULPS: Apple, Pineapple Mango Tomato Papaya Guava Berrys Grapes Oranges Lemon

Figure G. Multi Fruit Processing Line

PROCESS

For economic transportation of Fruit Juice concentrates and reduction of volume, two third of the water from the juice is extracted through evaporation process & the resultant concentrate is transported to factories, where the same amount of water or vitamin contents that was extracted before, is again added back or reconstituted. The process is called the Fruit Juice Reconstitution System. Unloading of paste from aseptic drums into a tank with a agitator. Transfer of paste to a formulation tank where the other ingredients are added for dilution. The formulation can be done for tomato juice, puree and ketchup. For juice and puree the dilution will take place in the formulation tanks and passes through the pasturizer before filling and packing is done.

PROCESS

Figure H. Reconstitution Plant For Juice

Method of Production:

For all the fruit based beverages, the first stage is the extraction of juice or pulp from the fruit. The following are the key manufacturing stages: Selection and preparation of raw material Juice extraction Filtration (optional) Batch preparation Pasteurisation Filling and bottling.

PROCESS

Any fruit can be used to make fruit juice, but the most common ones include pineapple, orange, grapefruit, mango and passion fruit. Some juices, such as guava juice, are not filtered after extraction and are sold as fruit nectars. Preparation of Raw Material (Directions): Mature, undamaged fruits are selected. Any fruits that are mouldy or under-ripe should be sorted and removed. The fruit is washed in clean water. It may be necessary to chlorinate the water by adding 1 tablespoon of bleach to 5 litres of water. The fruit is then peeled and removed of stones or seeds. If necessary, chop the fruit into pieces that will fit into the liquidiser or pulper. Remember that at this stage, the clean flesh of the fruit is exposed to the external environment. Make sure that the utensils are clean.

PROCESS
Figure I. Fruit Juice Production

Juice Extraction: There are several methods to extract juice depending on the type of fruit you use. For citrus fruits which are naturally juicy, the best option is to use a presser or a revolving citrus 'rose'.Some fruits such as melon and papaya are steamed to release the juice. Apples are pressed and fruits such as mango, guava, soursop, pineapple, strawberry must be pulped to extract the juice. The fruit pieces are pushed through a perforated metal plate that crushes and turns them into a pulp.

PROCESS

Filtering: To make a clear juice, the extracted juice or pulp is filtered through a muslin cloth or a stainless steel filter. Some of the larger filter presses have a filter included. Although juice is naturally cloudy, some consumers prefer a clear product. Batch Preparation: When the juice or pulp has been collected, it is necessary to prepare the batch according to the chosen recipe. This is very much a matter of choice and judgement, and must be done carefully to suit local tastes. Juices are sold either pure or sweetened. Fruit squashes would normally contain about 25% fruit material mixed with a sugar syrup to give a final sugar concentration of about 40%.

Figure J. Washing

PROCESS

All fruits contain sugar, usually around 8-10%. The actual levels vary from fruit to fruit and with the stage of ripeness of the fruit. They also vary within the same fruit grown in different parts of the world. The addition of sugar to the fruit pulp to achieve the recommended levels for preservation must take into account the amount of sugar already present in the juice. It is important to achieve the minimum level that will prevent the growth of bacteria, however, once that level has been achieved, it is possible to add more if the consumers require a sweeter product. The amount of sugar added in practice is usually decided by what the purchasers actually want. The Pearson Square is a useful tool to use to help with batch formulation and to calculate the amount of sugar to be added for preservation.

PROCESS
Pasteurisation: All the products mentioned above need to be pasteurised at 8095C for 1-10 minutes prior to hot-filling into bottles.

To get round this problem, it is possible to use a large aluminium pan to boil the sugar syrup. The boiling syrup can then be added to a given amount of fruit juice in a small stainless steel pan. This increases the temperature of the juice to 60-70C. The juice/syrup mixture is then quickly heated to pasteurising temperature. Another option is to pasteurise the juices once they have been bottled. The bottles are placed in a hot water bath which is heated to 80C.

PROCESS
Filling and Bottling:

In all cases, the products should be hot-filled into clean, sterilised bottles. A stainless steel bucket, drilled to accept a small outlet tap, is a very effective bottle filler. The output can be doubled quite simply by fitting a second tap on the other side of the bucket.
Figure K. Filling

PROCESS
Quality Control: In particular the following points should be observed: Only fresh, fully ripe fruit should be used; mouldy or insect damaged fruit should be thrown away. All unwanted parts (dirt, skins, stones etc) should be removed. All equipment, surfaces and floors should be thoroughly cleaned after each day's production. Water quality is critical. If in doubt use boiled water or add one tablespoon of bleach to 5 litres of water to sterilise it. If water is cloudy, a water filter should be used. Pay particular attention to the quality of re-usable bottles, check for cracks, chips etc and wash thoroughly before using. Always use new caps or lids.

PROCESS

These factors are important because a customer will stop buying the products if the quality varies with each purchase. The use of chemical preservatives in fruit juices and fruit drinks As the name suggests, pure fruit juice is solely the extracted juice of fruit and should not have any preservative, or any other ingredients (such as sugar) added. Fruit drinks that are not consumed in one go can have preservatives added to help prolong the shelf life once they have been opened. There are several chemical preservatives that can be added to fruit juices. Processors need to check with local authorities or standards agencies to find the maximum permitted levels (Ali, 2008). ONE EXAMPLE OF A LARGE-SCALE EQUIPMENT MENTIONED:

Mixed Fruit Juice Hot Processing Plants 1. It is used for filling hot juice,tea,etc. 2. Capacity: 1000bph to 20000bph

PROCESS
Capping and Packaging:

Figure L. Permitted preservatives used in fruit juices and beverages.

Compound Sulphites and sulphur dioxide

Comments Sulphur dioxide gas and the sodium or potassium salt of sulphite, bisulphite or metabisulphite are the most commonly used forms. Sulphurous acid inhibits yeasts, moulds and bacteria. Sulphur dioxide is mainly used to preserve the colour of fruits during drying.

Commonly used levels 0.005-0.2%

Sorbic acid

Sorbic acid and sodium and potassium sorbate are widely used to inhibit the growth of moulds and yeasts. The activity of sorbic acid increases as the pH decreases. Sorbic acid and its salts are practically tasteless and odourless in foods when used at levels less than 0.3%. Benzoic acid, in the form of sodium benzoate is a widely used preservative. It occurs naturally in cranberries, cinnamon and cloves and is well suited for used in acid foods. It is often used in combination with sorbic acid at levels from 0.050.1% b y weight. Citric acid is the main acid found naturally in citrus fruits. It is widely used in carbonated beverages and as an acidifier of foods. It is a less effective anti-microbial agent than other acids.

0.05-0.2

Benzoic Acid

0.03-0.2%

Citric acid

No limit

PROCESS

These processing methods are retrieved from different Plant Designers and Equipment Suppliers (please refer to bibiliography). The most common designs are employed in most of the plants just like Del Monte. Mixing follows after the juice concentrate is now available with Del Montes own formulation. Bioavailability, Mixing and Solubility of L-Carnitine: This product dissolves quickly in water and has a very mild taste. The taste is somewhat sweet with just a tiny tinge of bitter taste. Mix with water or juice.

MATERIALS FOR PACKAGING

PET bottles Plastic labels around the bottle

Plastic bottle caps

TRENDS OF BEVERACEUTICALS IN ASEAN REGION

The use of compounds That would help in fast burning of fats in the body like: Envidia (found on C2) L Carnitine (F&R) Many consumers, especially women, want to enjoy all of the above without drinking in extra calories. Syrup providers and beverage developers are responding with no- or low-cal versions of bestselling drinks, from Applebees Skinnybee Mojitos to the Northern Lites coffee drinks at Caribou Coffee and 38 Smoothies under 300 Calories at Smoothie King. For the craft-minded mixologists who want to avoid bottled syrups or sugar substitutes, better sweeteners, like agave, honey and maple help add sweetness from more natural sources. In retail, light beers have reached record-low calorie counts and low-cal mixers are crowding shelves.

NEW PRODUCT PROPOSITION

Planning

Target
Main:

Adults Secondary: Teens

Problems
Cancer Diabetes Heart

Disease Arthritis Cholesterol Levels Nourishment

Solution: Health Drink

INGREDIENTS

Avocado

Lowers cholesterol level Regulates blood pressure Prevents arteriosclerosis Vitamin D to help absorb calcium and phosphorus For people suffering from digestive and circulatory problems Glutathione Source Breast Cancer Protection oleic acid

INGREDIENTS

Guava

Cancer Prevention Lycopene Hypoglycemic helps in decreasing blood pressure and cholesterol levels. Diarrhea astringents Constipation dietary fiber Cough and Cold Weight Loss Rich in dietary fiber, vitamin A, vitamin C, folic acid, potassium, copper and manganese

INGREDIENTS

Alfalfa

High manganese content to lower blood sugar levels for DIABETICS Prevents Cancer binds carcinogens Cures kidney problems Healing Arthritis Digestive, skeletal, glandular and urinary systems. Cleanses blood, liver and bowel Strokes, Cholesterol Levels and Heart Disease Vitamin A, vitamin B1, vitamin B6, vitamin C, vitamin E, vitamin K.

ADDITION

Carbonated

Eases the symptoms of indigestion Also eases constipation Relieves pressure in the stomach Keeps you hydrated

PROCESS
Washing Process Grinding Maceration Extraction Filtration Carbonation

PRODUCT: S. A. G. A. H. DRINK

Sparkling Avocado, Guava, Alfalfa Health Drink

A

new innovation drink to help you achieve a healthier body. This drink is composed of natural extracts and juices that contain the benefits of the avocado, guava, and alfalfa fruits. Its carbonation also helps in relieving the body. It helps adults in preventing cancer, diabetes, heart disease, osteoporosis, and it provides the necessary nutrients needed by the body.

SELLING PROPOSITION

Selling/Advertising:

Our unique selling proposition would include advertising our product announcing what its features are and how different and improved its benefits are compared to those other kinds of existing beveraceuticals.

Design of Packaging:

Its shape, available sizes, colour, product name

http://www.delmontepacific.com/Website/Content.aspx?i=27 BASIC HEALTH PUBLICATIONS USERs GUIDE TO PROTEIN AND AMINO ACIDS Biochemistry by H. Stephen Stoker Bibliography Ali, A. (March 2008). Fruit Juice Processing. Retrieved January 5, 2012 from Practical Action: http://practicalaction.org/fruit-juice-processing-1 Ascorbic acid. (January 12, 2012). Retrieved January 13, 2012 from Wikipedia The Free Encyclopedia: http://en.wikipedia.org/w/index.php?title=Ascorbic_acid&action=history Carnitine. (May 6, 2011). Retrieved January 4, 2012 from University of Maryland Medical Center: http://www.umm.edu/altmed/articles/carnitine-l-000291.htm#ixzz1jULI27fa Carnitine. (January 12, 2012). Retrieved January 15, 2012 from Wikipedia The Free Encyclopedia: http://en.wikipedia.org/wiki/Carnitine Dietary Supplement Fact Sheet: Vitamin B12. (June 24, 2011). Retrieved January 6, 2012 from Office of Dietary Supplements National Institutes of Health: http://ods.od.nih.gov/factsheets/vitaminb12#disc Fruit Juice Processing. (2010). Retrieved January 6, 2012 from SSP PVT LIMITED: http://www.sspindia.com/fruit-juice-processing.html Green Coffee Bean Extract Health Benefit and Side Effects. (January 2, 2012). Retrieved January 4, 2012 from Raysahelian: http://www.raysahelian.com/greencoffee.html Meyer, M. (1999). Vitamin B1 - thiamine, thiamin. Retrieved January 5, 2012 from Zest for Life: http://www.anyvitamins.com/vitamin-b1-thiamin-info.htm Miller, D. (June 29, 2005). GREEN COFFEE EXTRACT - Powerful Natural Antioxidant. Retrieved January 4, 2012 from VITANET: http://vitanetonline.com/forums/1/Thread/391 Ong, G. (November 17, 2011). Glich's Life. Retrieved January 4, 2012 from Glenn Ong: http://www.glennong.com/2011/11/new-improved-fit-n-right-promotes.html Ophardt, C. E. (2003). Sucralose or Splenda. Retrieved January 5, 2012 from Virtual Chembook Elmuhrst College: http://www.elmhurst.edu/~chm/vchembook/549sucralose.html Questions and Answers About Energy Drinks and Health. (2011). Retrieved January 12, 2012 from Food Insight: http://www.foodinsight.org/Resources/Detail.aspx?topic=Questions_and_Answers_About_Energy_Drinks_an d_Health_ Top Ten Beverages Trends 2011. (2000). Retrieved January 5, 2012 from The FOOD Channel: http://www.foodchannel.com/articles/article/top-ten-beverage-trends-2011/ Understanding Concentrate Juice. (2010). Retrieved January 4, 2012 from FITDAY Beta: http://www.fitday.com/fitness-articles/nutrition/healthy-eating/understanding-concentrate-juice.html Vitamin B6. (2011). Retrieved January 6, 2012 from MedlinePlus: http://www.nlm.nih.gov/medlineplus/ency/article/002402.htm