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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. )

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

Torzar



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 L-

Carnitine 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 COFFEEEXTRACT 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 water-

soluble 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 12Vitamin 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. Thisincludes various process and preservation methods. Themost 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.



PROCESSMULTIPLE FRUIT PROCESSING PLANT FOR

PRODUCTION OF JUICES/PULPS:

´ Apple, Pineapple

´ Mango

´ Tomato

´ Papaya

´ Guava

´ Berrys

´ Grapes

´ Oranges

´ LemonFigure 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 thesame 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 tankwhere 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

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.

Figure H. Reconstitution Plant For Juice



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 soldas 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 cleanwater. 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, theclean flesh of the fruit is exposed to

the external environment. Make sure

that the utensils are clean.



PROCESSFigure 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 thelarger 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 beencollected, 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 squasheswould 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 levelhas 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 80-

95°C 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 60-70°C. 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 80°C.



PROCESS

Filling and Bottling:

´ In all cases, the products should

be hot-filled into clean, sterilisedbottles. 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 insectdamaged 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 litresof 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 thequality 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 thatcan be added to fruit juices. Processors need

to check with local authorities or standards

agencies to find the maximum permittedlevels (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:



Compound Comments Commonly usedlevels

Sulphitesand sulphur

dioxide

Sulphur dioxide gas and thesodium 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.

0.005-0.2%

Sorbic acid Sorbic acid and sodium andpotassium 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 itssalts are practically

tasteless and odourless in foods

when used at levels

less than 0.3%.

0.05-0.2

Benzoic Acid

Benzoic acid, in the form of sodium benzoate is a

widely used preservative. It

occurs naturally incranberries, cinnamon and cloves

and is well suited for

used in acid foods. It is often

used in combination withsorbic acid at levels from 0.05-

0.1% b y weight.

0.03-0.2%

Citric acid Citric acid is the main acid found

naturally in citrusfruits. It is widely used in

carbonated beverages and asan acidifier of foods. It is a less

effective anti-microbial

agent than other acids.

No limit

Figure L. Permitted preservatives used in fruit juices

and beverages.



PROCESS

´ These processing methods are

retrieved from different Plant

Designers and Equipment

Suppliers (please refer tobibiliography). 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 Monte¶s 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, especiallywomen, 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 Applebee¶s

Skinnybee Mojitos´ to the ³NorthernLites´ coffee drinks at Caribou

Coffee and ³38 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 andmaple 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 bloodpressure

« Preventsarteriosclerosis

« Vitamin D to help

absorb calciumand phosphorus

« For peoplesuffering fromdigestive andcirculatory

problems« Glutathione

Source

« Breast CancerProtection ² oleicacid



INGREDIENTS

´ Guava

« Cancer Prevention ²Lycopene

« Hypog lycemic ²helps in decreasing blood pressure andcholesterol levels.

« Diarrhea -astringents

« Constipation ²dietary fiber

« Cough and Cold

« Weight Loss

« Rich indietary fiber, vitamin

A, vitamin C, folicacid, potassium,copper andmanganese



INGREDIENTS

´ Alfalfa

« High manganesecontent to lower

blood sugar

leve

lsfor DIABETICS

« Prevents Cancer ²binds carcinogens

« Cures kidneyproblems

« Healing Arthritis« Digestive, skeletal,

g landular andurinary systems.

« Cleanses blood,liver and bowel

« Strokes, Cholesterol Levels and HeartDisease

« Vitamin A, vitaminB1, vitamin B6,vitamin C, vitamin E,vitamin K.



ADDITION

´ Carbonated

« Eases the

symptoms of indigestion

« Also eases

constipation

« Relievespressure 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



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