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Soft drinks are very popular among all drinks. Almost all of us like soft drinks. Different brand of
soft drink is popular in different countries. But today we will show you the Top 10 Listconsisting
soft drink brands which are famous all over the world. Here is the Top 10 List of Soft Drinks
Brands in The World.
1. Coca-Cola: This brand is the most popular soft drink brand all over the world. It is produced
by The Coca-Cola Company headquartered in Atlanta, Georgia. Since 1944 this company’s
trademark is registered in US. Coca-Cola was first invented as a medicine by John Pemberton in
late 19th century. This brand is dominating the soft drink market throughout the 20th century.
This company is in the first position in the Top 10 List of Soft Drinks Brands in The World.
2. Dr Pepper: This drink of unique flavor was invented by Charles Alderton in 1880s. It was
marketed in 1885. In 1904, Dr Piper was first internationally marketed in United States. Now it is
exported in Asia, Europe, Australia, South America, Mexico and Canada. This company is in the
second position in the Top 10 List of Soft Drinks Brands in The World.
3. Canada Dry: This Canadian soft drink brand. This brand is owned by Dr Piper Snapple Group
since 2008. For over 100 years, it is popular for its ginger ale. It also manufactures some othersoft drinks and mixers. At present this drink is produced and marketed around the globe. This
company is in the third position in the Top 10 List of Soft Drinks Brands in The World.
4. Barq’s: Its full name is “Barq’s Famous Olde Tyme Root Beer”. This American company
manufactures root beer without any caffeine. This brand was first introduced in 1898. It is very
popular from the beginning of the 20th century. It is now under The Coca-Cola Company. This
company is in the fourth position in the Top 10 List of Soft Drinks Brands in The World.
5. IBC Root Beer: IBC (Independent Breweries Company) was founded by in 1919 in St. Louis,
Missouri. It was formed by joining of four Breweries Companies. In 1930 this company was sold to
National Bottling Company which is owned by Shucart family. This company is under Dr Pepper
Snapple Group from 2008. This company is in the fifth position in the Top 10 List of Soft Drinks
Brands in The World.
6. Sprite: This brand is very popular all over the world. It is transparent, caffeine free, lemon-
lime flavored soft drink. It is manufactured by The Coca-Cola Company. It was first introduced in
US in 1961. Coca-Cola made this drink to compete with 7up. It is now the leader of lemon soda
category. This company is in the sixth position in
e from Mark Stevens. Sunkist is now the leading position among the orange flavored drinks. This
company is in the seventh position in the Top 10 List of Soft Drinks Brands in The World.
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8. A&W Root Beer: This root beer brand was primarily aable in Canada and United States. It
was started by Roy Allen in 1919. Later they foun A&W brand and inspired a restaurant chain.
Except Canada, this brand is owned by Dr Pepper Snapple Group. A&W is in the eighth position in
the Top 10 List of Soft Drinks Brands in The World.
9. Squirt: It is a carbonated, caffeine-free, citrus-flavored soft drink. It was first created in 1938
by Herb Bishop. He made this drink after experimenting on a similar drink Citrus Club. His drink
required less sugar and less fruit juice. It is a very popular brand. This company is in the ninth
position in the Top 10 List of Soft Drinks Brands in The World.
10. 7 Up: This brand of drink is caffeine free, lemon-lime flavored soft drink. It was first
introduced in 1929. It is under the Dr Pepper Snapple Group only in United
popular drink among the lemon drink in the world. This company is in the tenth position in
the Top 10 List of Soft Drinks Brands in The World.
[
[edit]Nutrition
Comparing Sprite Zero to other popular lemon-lime sodas.
Soft drink Calories Fat Sodium Carbohydrates Sugars Aspartame Acesulfame-Potassium
Sprite 140 0g 70 mg 38g 38g 0g 0g
Sprite Zero 0 0g 65 mg 0g 0g 75 mg/355ml 50 mg/355ml
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7up 140 0g 40 mg 39g 38g 0g 0g
Diet 7up 0 0g 65 mg 0g 0g 124mg/355ml 32mg/355ml
Sprite (soft drink)From Wikipedia, the free encyclopedia
Sprite
sprite
Type Lemon-lime
Manufacturer The Coca-Cola Company
Country of origin Germany
Introduced 1929 (as Lithiated Lemon)
1961 (as Sprite)
Color transparent
Related products 7 Up
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Sprite is a transparent, lemon-lime flavored, caffeine free soft drink, produced by the Coca-Cola Company.
It was introduced in the United States in 1961. This was Coke's response to the popularity of 7 Up. The
product was introduced as "Lithiated Lemon" in 1929, being renamed to "Sprite" in 1961. It comes in a
primarily silver, green, and blue can or a green transparent bottle with a primarily green and blue label.
[edit]History
Sprite was introduced in the United States in 1961 to compete against 7 Up. In the 1980s, many years after
Sprite's introduction, Coke pressured its large bottlers which distributed 7 Up to replace the competitor with
the Coca-Cola rival. In large part due to the greater strength of the Coca-Cola network of bottlers, Sprite
finally became the market leader position in the lemon-lime soda category in 1978.[citation needed ]
[edit]Marketing
Over the years, Sprite advertising has used the portmanteau word "lymon," combining the words "lemon"
and "lime," to describe the flavor of the drink.
Sprite's slogans in the 60s and 70s ranged from "Taste Its Tingling Tartness," "Naturally Tart," and "It's a
Natural!"
A melon ball is referenced in the Freezepop song "secret Bonus Song" that appears at the end of their
"Fashion Impression Function" EP. The song is otherwise known as "Sprite" or "Melonball Bounce" and
was originally composed by Raymond Scott for a Sprite radio commercial around 1963, that references the
"ice-tart taste" of Sprite.
Sprite started its most memorable campaign in the early 1980s with the word "Great Lymon Taste makes it
Sprite" which remained on the logo for many years. However, this was never the actual Sprite slogan and
was advertised by Jim Varney as Ernest P. Worrell.
By the 1980's Sprite had begun to have a large following among teenagers; marketing ads for the product
were changed to cater to this demographic in 1987. "I Like the Sprite in You" was their first long running
slogan. Many versions of the jingle were made during that time to fit various genres. The slogan was used
until 1994.
In 1994 Sprite created a newer logo that stood out from their previous logos. The main coloring of the
product's new logo was blue blending into green with silver "splashes," and subtle small white bubbles
were on the background of the logo. The word 'Sprite' had a blue backdrop shadow on the logo, and the
words "Great Lymon Taste!" were removed from the packaging. This was the official American logo until
2007.
During 1994, the slogan was also changed to "Obey Your Thirst" and was set to the urban crowd with a
hip-hop theme song. One of the first lyrics for the new slogan were, "Never forget yourself 'cause first
things first, grab a cold, cold can, and Obey your thirst."
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Toward the late 1990s most of Sprite's advertisements featured amateur and famous basketball players.
The tagline for most of these ads was, "Image is nothing. Thirst is everything. Obey your thirst."
In 1998, one commercial poked fun at products with cartoon mascots. In the commercial, a mother serves
up two glasses of a fictitious product called "Sun Fizz" for her kids. The kids are thrilled, saying that it's their favorite. Then the product's mascot, a sun character with blue eyes, a red bow tie, and a high-
pitched Mickey Mouse-like voice, pops out saying that "there's a delicious ray of sunshine in every drop."
The mother and her kids scream in horror and run while the sun character chases them around the house
asking why they're running from him. After the mom trips and tells her kids to keep running, the viewer is
left to wonder what will happen to her. Finally, the commercial's message is given: "Trust your gut, not
some cartoon character."[1]
In the 1990s, one of Sprite's longest-running ad campaigns was "Grant Hill Drinks Sprite" (overlapping its
"Obey Your Thirst" campaign), in which the well-liked basketball player's abilities, and Sprite's importance
in giving him his abilities, were humorously exaggerated.[2][3]
Also in the 1990s, Sprite launched the short-lived but memorable "Jooky" ad campaign. The 30-second
television spots poked fun at other soft drinks' perceived lack of authenticity, ridiculous loyalty programs
and, in particular, the grandiose, bandwagon-driven style of advertising popular among other soft drink
manufacturers, notably Pepsi. The tagline for these spots was "Image is nothing. Thirst is everything. Obey
your thirst."[4][5]
In 2000, Sprite commissioned graffiti artist Temper to design a limited edition can which saw the design on
100 million cans across Europe.
In 2004, Coke created Miles Thirst, a vinyl doll voiced by Reno Wilson, used in advertising to exploit the
hip-hop market for soft drinks. [6]
In 2007, a new Sprite logo, consisting of two yellow and green "halves" forming an "S" lemon/lime design,
began to make its debut on Sprite bottles and cans. The slogan was changed from its long running "Obey
Your Thirst" to just "Obey". The advertisement themes received their first major change for this decade as
well.
Sprite's adverts at the time featured several fast subliminal scenes and messages that can be pointed out
when played back in slow motion. As with most modern commercials, many of these videos can be seen
online. The "Sublymonal" campaign was also used as part of the alternate reality game The Lost
Experience.[7] This also resurrected the "lymon" word.
Sprite redesigned their label in 2009, removing the aforementioned "S" logo after just two years. The new
design, which features yet another new revision of the main Sprite logo, bears much resemblance to the
1994 revamp.
In the UK, it is recognized by its slogan "Get the Right Sprite", based on ads containing an alternate sprite,
a green sickly goblin that causes irritation and trouble to those who acquire it by accident.
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Coca-ColaFrom Wikipedia, the free encyclopedia
This article is about the beverage. For its manufacturer, see The Coca-Cola Company .
"Coca-Cola Classic" redirects here. For the NCAA football game, see Coca-Cola Classic (college football).
Coca-Cola
Type Soft drink
Manufactur
er
The Coca-Cola Company
Country of
origin
United States
Introduced 1886
Color Caramel E-150d
Flavor Cola, Cola Cherry, Cola Vanilla, Cola Green
Tea, Cola Lemon, Cola Lemon Lime, Cola
Lime, Cola Orange and Cola Raspberry.
Variants See Brand portfolio section below
Related
products
Pepsi
RC Cola
Cola Turka
Zam Zam Cola
Mecca-Cola
Virgin Cola
Parsi Cola
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Qibla Cola
Evoca Cola
Corsica Cola
Breizh Cola
Afri Cola
Website www.coca-cola.com
The Las Vegas Strip World of Coca-Colamuseum in 2003
Coca-Cola is a carbonated soft drink sold in stores, restaurants, and vending machines in more than 200
countries.[1] It is produced by The Coca-Cola Company of Atlanta, Georgia, and is often referred to simply
as Coke (a registered trademark of The Coca-Cola Company in the United States since March 27, 1944).
Originally intended as a patent medicine when it was invented in the late 19th century by John Pemberton,
Coca-Cola was bought out by businessman Asa Griggs Candler , whose marketing tactics led Coke to its
dominance of the world soft-drink market throughout the 20th century.
The company produces concentrate, which is then sold to licensed Coca-Cola bottlers throughout the
world. The bottlers, who hold territorially exclusive contracts with the company, produce finished product in
cans and bottles from the concentrate in combination with filtered water and sweeteners. The bottlers then
sell, distribute and merchandise Coca-Cola to retail stores and vending machines. Such bottlers
include Coca-Cola Enterprises, which is the largest single Coca-Cola bottler in North America and western
Europe. The Coca-Cola Company also sells concentrate for soda fountains to major restaurants and food
servicedistributors.
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The Coca-Cola Company has, on occasion, introduced other cola drinks under the Coke brand name. The
most common of these is Diet Coke, with others including Caffeine-Free Coca-Cola, Diet Coke Caffeine-
Free, Coca-Cola Cherry, Coca-Cola Zero,Coca-Cola Vanilla, and special versions with lemon, lime or
coffee.
Based on Interbrand's best global brand 2011, Coca-Cola was the world's most valuable brand.[2]
History
Old German Coca-Cola bottle opener
Believed to be the first coupon ever, this ticket for a free glass of Coca-Cola was first distributed in 1888 to help promote
the drink. By 1913, the company had redeemed 8.5 million tickets.[3]
This Coca-Cola advertisement from 1943 is still displayed in the small city of Minden,Louisiana.
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The prototype Coca-Cola recipe was formulated at the Eagle Drug and Chemical Company, a drugstore
in Columbus, Georgia, by John Pemberton, originally as a coca wine called Pemberton's French Wine
Coca.[4][5][6] He may have been inspired by the formidable success of Vin Mariani, a European coca wine.[7]
In 1886, when Atlanta and Fulton County passed prohibition legislation, Pemberton responded bydeveloping Coca-Cola, essentially a non-alcoholic version of French Wine Coca.[8] The first sales were at
Jacob's Pharmacy in Atlanta, Georgia, on May 8, 1886. [9] It was initially sold as a patent medicine for
five cents[10] a glass at soda fountains, which were popular in the United States at the time due to the belief
that carbonated water was good for the health. [11]Pemberton claimed Coca-Cola cured many diseases,
including morphine addiction, dyspepsia,neurasthenia, headache, and impotence. Pemberton ran the first
advertisement for the beverage on May 29 of the same year in the Atlanta Journal .[12]
By 1888, three versions of Coca-Cola — sold by three separate businesses — were on the market. Asa
Griggs Candler acquired a stake in Pemberton's company in 1887 and incorporated it as the Coca Cola
Company in 1888.[13] The same year, Pemberton sold the rights a second time to four more
businessmen: J.C. Mayfield, A.O. Murphey, C.O. Mullahy and E.H. Bloodworth. Meanwhile, Pemberton's
sonCharley Pemberton began selling his own version of the product.[14]
John Pemberton declared that the name "Coca-Cola" belonged to Charley, but the other two manufacturers
could continue to use the formula. So, in the summer of 1888, Candler sold his beverage under the names
Yum Yum and Koke. After both failed to catch on, Candler set out to establish a legal claim to Coca-Cola in
late 1888, in order to force his two competitors out of the business. Candler purchased exclusive rightsto
the formula from John Pemberton, Margaret Dozier and Woolfolk Walker. However, in 1914, Dozier came
forward to claim her signature on the bill of sale had been forged, and subsequent analysis has indicated
John Pemberton's signature was most likely a forgery as well.[15]
In 1892 Candler incorporated a second company, The Coca-Cola Company (the current corporation), and
in 1910 Candler had the earliest records of the company burned, further obscuring its legal origins. By the
time of its 50th anniversary, the drink had reached the status of a national icon in the USA. In 1935, it was
certified kosher by Rabbi Tobias Geffen, after the company made minor changes in the sourcing of some
ingredients.[16]
Coca-Cola was sold in bottles for the first time on March 12, 1894. The first outdoor wall advertisement was
painted in the same year as well inCartersville, Georgia.[17] Cans of Coke first appeared in 1955.[18] The first
bottling of Coca-Cola occurred in Vicksburg, Mississippi, at the Biedenharn Candy Company in 1891. Its
proprietor was Joseph A. Biedenharn. The original bottles were Biedenharn bottles, very different from the
much later hobble-skirt design that is now so familiar. Asa Candler was tentative about bottling the drink,
but two entrepreneurs from Chattanooga, Tennessee, Benjamin F. Thomas and Joseph B. Whitehead,
proposed the idea and were so persuasive that Candler signed a contract giving them control of the
procedure for only one dollar. Candler never collected his dollar, but in 1899 Chattanooga became the site
of the first Coca-Cola bottling company.[19] The loosely termed contract proved to be problematic for the
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company for decades to come. Legal matters were not helped by the decision of the bottlers to subcontract
to other companies, effectively becoming parent bottlers.[20]
Coke concentrate, or Coke syrup, was and is sold separately at pharmacies in small quantities, as an over-
the-counter remedy for nausea or mildly upset stomach.
21st century
On July 5, 2005, it was revealed that Coca-Cola would resume operations in Iraq for the first time since
the Arab League boycotted the company in 1968.[21]
In April 2007, in Canada, the name "Coca-Cola Classic" was changed back to "Coca-Cola." The word
"Classic" was truncated because "New Coke" was no longer in production, eliminating the need to
differentiate between the two.[22] The formula remained unchanged.
In January 2009, Coca-Cola stopped printing the word "Classic" on the labels of 16-US-fluid-ounce(470 ml) bottles sold in parts of thesoutheastern United States.[23] The change is part of a larger strategy to
rejuvenate the product's image. [23] The word "Classic" was removed from all Coca-Cola products by 2011.
In November 2009, due to a dispute over wholesale prices of Coca-Cola products, Costco stopped
restocking its shelves with Coke and Diet Coke. However, some Costco locations (like the ones in Tucson,
Arizona), sell imported Coca Cola from Mexico.[24]
Coca-Cola introduced the 7.5-ounce mini-can in 2009, and on September 22, 2011, the company
announced price reductions, asking retailers to sell eight-packs for $2.99. That same day, Coca-Cola
announced the 12.5-ounce bottle, to sell for 89 cents. A 16-ounce bottle has sold well at 99 cents since
being introduced, but the price was going up to $1.19.[25]
Use of stimulants in formula
When launched, Coca-Cola's two key ingredients were cocaine and caffeine. The cocaine was derived
from the coca leaf and the caffeine from kola nut, leading to the name Coca-Cola (the "K" in Kola was
replaced with a "C" for marketing purposes).[26][27]
Coca — cocaine
Pemberton called for five ounces of coca leaf per gallon of syrup, a significant dose; in 1891, Candler
claimed his formula (altered extensively from Pemberton's original) contained only a tenth of this amount.
Coca-Cola once contained an estimated nine milligrams of cocaine per glass. In 1903 it was removed.[28]
After 1904, instead of using fresh leaves, Coca-Cola started using "spent" leaves — the leftovers of the
cocaine-extraction process with trace levels of cocaine.[29] Coca-Cola now uses a cocaine-free coca leaf
extract prepared at a Stepan Company plant in Maywood, New Jersey.
In the United States, the Stepan Company is the only manufacturing plant authorized by the Federal
Government to import and process the coca plant,[30] which it obtains mainly fromPeru and, to a lesser
extent, Bolivia. Besides producing the coca flavoring agent for Coca-Cola, the Stepan Company extracts
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cocaine from the coca leaves, which it sells toMallinckrodt, a St. Louis,
Missouri pharmaceutical manufacturer that is the only company in the United States licensed to purify
cocaine for medicinal use.[31]
Kola nuts — caffeineKola nuts act as a flavoring and the source of caffeine in Coca-Cola. In Britain, for example, the ingredient
label states "Flavourings (Including Caffeine)." [32] Kola nuts contain about 2 percent to 3.5 percent caffeine,
are of bitter flavor and are commonly used in cola soft drinks. In 1911, the U.S. government initiated United
States v. Forty Barrels and Twenty Kegs of Coca-Cola, hoping to force Coca-Cola to remove caffeine from
its formula. The case was decided in favor of Coca-Cola. Subsequently, in 1912 the U.S. Pure Food and
Drug Act was amended, adding caffeine to the list of "habit-forming" and "deleterious" substances which
must be listed on a product's label.
Coca-Cola contains 34 mg of caffeine per 12 fluid ounces (9.8 mg per 100 ml).[33]
Production
Coca-Cola 375 mL cans - 24 pack ( AU)
Ingredients
Carbonated water
Sugar (sucrose or high-fructose corn syrup depending on country of origin)
Caffeine
Phosphoric acid
Caramel color (E150d)
Natural flavorings[34]
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A can of Coke (12 fl ounces/355 ml) has 39 grams of carbohydrates (all from sugar, approximately 10
teaspoons),[35] 50 mg of sodium, 0 grams fat, 0 grams potassium, and 140 calories.[36] The caramel coloring
found in Coca-Cola is produced using sulfites and ammonia, which can lead to a distinct sulfuric taste at
times.
Formula of natural flavorings
Main article: Coca-Cola formula
The exact formula of Coca-Cola's natural flavorings (but not its other ingredients which are listed on the
side of the bottle or can) is a trade secret. The original copy of the formula is held in SunTrust Bank's main
vault in Atlanta. Its predecessor, the Trust Company, was theunderwriter for the Coca-Cola
Company's initial public offering in 1919. A popular myth states that only two executives have access to the
formula, with each executive having only half the formula.[37] The truth is that while Coca-Cola does have a
rule restricting access to only two executives, each knows the entire formula and others, in addition to the
prescribed duo, have known the formulation process.[38]
On February 11, 2011, Ira Glass revealed on his PRI radio show, This American Life, that the secret
formula to Coca-Cola had been uncovered in a 1979 newspaper. The formula found basically matched the
formula found in Pemberton's diary. [39][40][41][42]
On December 8, 2011, the original secret formula to Coca-Cola has been removed from the vault at
SunTrust Banks to a new vault containing the formula which will be on display for visitors to its World of
Coca-Cola museum in downtown Atlanta. The formula had been held in the vault at SunTrust Banks for 86years.[43]
Franchised production model
The actual production and distribution of Coca-Cola follows a franchising model. The Coca-Cola Company
only produces a syrup concentrate, which it sells to bottlers throughout the world, who hold Coca-Cola
franchises for one or more geographical areas. The bottlers produce the final drink by mixing the syrup with
filtered water and sweeteners, and then carbonate it before putting it in cans and bottles, which the bottlers
then sell and distribute to retail stores, vending machines, restaurants and food service distributors.[44]
The Coca-Cola Company owns minority shares in some of its largest franchises, like Coca-Cola
Enterprises, Coca-Cola Amatil, Coca-Cola Hellenic Bottling Company (CCHBC) andCoca-Cola FEMSA,
but fully independent bottlers produce almost half of the volume sold in the world. Independent bottlers are
allowed to sweeten the drink according to local tastes.[45]
The bottling plant in Skopje, Macedonia, received the 2009 award for "Best Bottling Company". [46]
Brand portfolio
This is a list of variants of Coca-Cola introduced around the world. In addition to the caffeine free version of
the original, additional fruit flavors have been included over the years.
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NameLaunch
ed
Discontin
uedNotes Picture
Coca-Cola 1886 The original version of Coca-Cola.
Diet
Coke/Coca
-Cola
Light
1982 The diet version of Coca-Cola.
Caffeine-
Free
Coca-Cola
1983 The caffeine free version of Coca-Cola.
Coca-Cola
Cherry1985
Was available in Canada starting in 1996.
Called "Cherry Coca-Cola (Cherry Coke)" in
North America until 2006.
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New
Coke/"Coc
a-Cola II"
1985 2002 Still available in Yap and American Samoa
Coca-Cola
with
Lemon
2001 2005
Available in:
Australia, American Samoa, Austria, Belgium, Brazil,
China, Denmark, Federation of Bosnia and Herzegovina,
Finland, France, Germany, Hong Kong, Iceland,
Korea, Luxembourg, Macau, Malaysia, Mongolia,
Netherlands, New Caledonia, New Zealand,
Norway, Réunion, Singapore, Spain,
Switzerland, Taiwan, Tunisia, United Kingdom, United
States, and West Bank -Gaza
Coca-Cola
Vanilla
2002;
20072005
Available in: Austria, Australia, China, Finland,
Germany, Hong Kong, New Zealand, Malaysia,Sweden, United Kingdom and United States. It
was reintroduced in June 2007 by popular
demand.
Coca-Cola
C22004 2007
Was available in Japan, the United States,
and Canada.
Coca-Cola
with Lime2005
Available in Belgium, Netherlands, Singapore,
Canada, the United Kingdom, and the United
States.
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Coca-Cola
Raspberry
June
2005
End of
2005
Was only available in New Zealand. Currently
available in the United States in Coca-Cola
Freestyle fountain since 2009.
Coca-Cola
Zero2005 A no calorie, no sugar version of Coca-Cola.
Coca-Cola
Black
Cherry
Vanilla
2006Middle of
2007Was replaced by Vanilla Coke in June 2007
Coca-Cola
Bl kā2006
Beginning
of 2008
Only available in the United States, France,
Canada, Czech Republic, Bosnia and
Herzegovina, Bulgaria and Lithuania
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Coca-Cola
Citra2006
Only available in Bosnia and Herzegovina, New
Zealand and Japan.
Coca-Cola
Light
Sango
2006 A blood orange flavor. Available in France.
Coca-Cola
Orange2007
Was available in the United Kingdom andGibraltar for a limited time. In Germany,
Austria and Switzerland it's sold under the
label Mezzo Mix. Currently available in Coca-
Cola Freestyle fountain outlets in the United
States since 2009.
Logo design
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Detail on Elmira Coca-Cola Bottling Plant, Elmira, New York
The famous Coca-Cola logo was created by John Pemberton's bookkeeper, Frank Mason Robinson, in
1885.[47] Robinson came up with the name and chose the logo's distinctive cursive script.
The typeface used, known as Spencerian script, was developed in the mid 19th century and was the
dominant form of formal handwriting in the United States during that period.
Robinson also played a significant role in early Coca-Cola advertising. His promotional suggestions to
Pemberton included giving away thousands of free drink coupons and plastering the city of Atlanta with
publicity banners and streetcar signs.[48]
Contour bottle design
Earl R. Dean's original 1915 concept drawing of the contour Coca-Cola bottle.
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The prototype never made it to production since its middle diameter was larger than its base, making it unstable
on conveyor belts.
Designer label for 2 litre Coca-Cola bottle
The equally famous Coca-Cola bottle, called the "contour bottle" within the company, but known to some as
the "hobble skirt" bottle, was created by bottle designer Earl R. Dean. In 1915, the Coca-Cola
Company launched a competition among its bottle suppliers to create a new bottle for their beverage that
would distinguish it from other beverage bottles, "a bottle which a person could recognize even if they felt it
in the dark, and so shaped that, even if broken, a person could tell at a glance what it was."[49]
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Chapman J. Root, president of the Root Glass Company of Terre Haute, Indiana, turned the project over to
members of his supervisory staff, including company auditor T. Clyde Edwards, plant superintendent
Alexander Samuelsson, andEarl R. Dean, bottle designer and supervisor of the bottle molding room. Root
and his subordinates decided to base the bottle's design on one of the soda's two ingredients, the coca
leaf or the kola nut, but were unaware of what either ingredient looked like. Dean and Edwards went to
the Emeline Fairbanks Memorial Library and were unable to find any information about coca or kola.
Instead, Dean was inspired by a picture of the gourd-shaped cocoa pod in theEncyclopædia Britannica.
Dean made a rough sketch of the pod and returned to the plant to show Root. He explained to Root how he
could transform the shape of the pod into a bottle. Root gave Dean his approval.[49]
Faced with the upcoming scheduled maintenance of the mold-making machinery, over the next 24 hours
Dean sketched out a concept drawing which was approved by Root the next morning. Dean then
proceeded to create a bottle mold and produced a small number of bottles before the glass-molding
machinery was turned off. [50]
Chapman Root approved the prototype bottle and a design patent was issued on the bottle in November,
1915. The prototype never made it to production since its middle diameter was larger than its base, making
it unstable on conveyor belts. Dean resolved this issue by decreasing the bottle's middle diameter. During
the 1916 bottler's convention, Dean's contour bottle was chosen over other entries and was on the market
the same year. By 1920, the contour bottle became the standard for the Coca-Cola Company. Today, the
contour Coca-Cola bottle is one of the most recognized packages on the planet..."even in the dark!".[51]
As a reward for his efforts, Dean was offered a choice between a $500 bonus or a lifetime job at the Root
Glass Company. He chose the lifetime job and kept it until the Owens-Illinois Glass Company bought
out the Root Glass Company in the mid-1930s. Dean went on to work in other Midwestern glass factories.
One alternative depiction has Raymond Loewy as the inventor of the unique design, but, while Loewy did
serve as a designer of Coke cans and bottles in later years, he was in the French Army the year the bottle
was invented and did not emigrate to the United States until 1919. Others have attributed inspiration for the
design not to the cocoa pod, but to a Victorian hooped dress.[52]
In 1944, Associate Justice Roger J. Traynor of the Supreme Court of California took advantage of a case
involving a waitress injured by an exploding Coca-Cola bottle to articulate the doctrine of strict
liability for defective products. Traynor's concurring opinion in Escola v. Coca-Cola Bottling Co. is widely
recognized as a landmark case in U.S. law today.[53]
In 1997, Coca-Cola introduced a "contour can," similar in shape to its famous bottle, on a few test markets,
including Terre Haute, Indiana. [54] The can has never been widely released.
A new slim and tall can began to appear in Australia on December 20, 2006; it cost AU$1.95. The cans
have a resemblance to energy drink cans. The cans were commissioned by Domino's Pizza and are
available exclusively at their restaurants.
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In January 2007, Coca-Cola Canada changed "Coca-Cola Classic" labeling, removing the "Classic"
designation, leaving only "Coca-Cola." Coca-Cola stated this is merely a name change and the product
remains the same. The cans still bear the "Classic" logo in the United States.
In 2007, Coca-Cola introduced an aluminum can designed to look like the original glass Coca-Cola bottles.
In 2007, the company's logo on cans and bottles changed. The cans and bottles retained the red color and
familiar typeface, but the design was simplified, leaving only the logo and a plain white swirl (the "dynamic
ribbon").
In 2008, in some parts of the world, the plastic bottles for all Coke varieties (including the larger 1.5- and 2-
liter bottles) were changed to include a new plastic screw cap and a slightly taller contoured bottle shape,
designed to evoke the old glass bottles.[55]
200 mL "stubby" bottle available throughout China
Designer bottlesKarl Lagerfeld is the latest designer to have created a collection of aluminum bottles for Coca-Cola.
Lagerfeld is not the first fashion designer to create a special version of the famous Coca-Cola Contour
bottle. A number of other limited edition bottles by fashion designers for Coca Cola Light soda have been
created in the last few years.
In 2009, in Italy, Coca-Cola Light had a Tribute to Fashion to celebrate 100 years of the recognizable
contour bottle. Well known Italian designers Alberta Ferretti, Blumarine, Etro, Fendi, Marni, Missoni,
Moschino, and Versace each designed limited edition bottles.[56]
Competitors
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Pepsi, the flagship product of PepsiCo, The Coca-Cola Company's main rival in the soft drink industry, is
usually second to Coke in sales, and outsells Coca-Cola in some markets. RC Cola, now owned by the Dr
Pepper Snapple Group, the third largest soft drink manufacturer, is also widely available.
Around the world, many local brands compete with Coke. In South and Central America Kola Real, knownas Big Cola in Mexico, is a growing competitor to Coca-Cola. [57] On the French island of Corsica, Corsica
Cola, made by brewers of the local Pietra beer, is a growing competitor to Coca-Cola. In the French region
of Brittany, Breizh Cola is available. In Peru, Inca Kola outsells Coca-Cola, which led The Coca-Cola
Company to purchase the brand in 1999. In Sweden, Julmust outsells Coca-Cola during
the Christmas season.[58] In Scotland, the locally produced Irn-Bru was more popular than Coca-Cola until
2005, when Coca-Cola and Diet Coke began to outpace its sales.[59] In India, Coca-Cola ranked third
behind the leader, Pepsi-Cola, and local drink Thums Up. The Coca-Cola Company purchased Thums
Up in 1993.[60] As of 2004, Coca-Cola held a 60.9% market-share in India.[61] Tropicola, a domestic drink, is
served in Cuba instead of Coca-Cola, due to a United States embargo. French brand Mecca Cola and
British brand Qibla Cola are competitors to Coca-Cola in the Middle East. In Turkey, Cola Turka,
in Iran and the Middle East, Zam Zam Cola and Parsi Cola, in some parts of China, China Cola,
in Slovenia, Cockta and the inexpensive Mercator Cola, sold only in the country's biggest supermarket
chain,Mercator , are some of the brand's competitors. Classiko Cola, made by Tiko Group, the largest
manufacturing company in Madagascar , is a serious competitor to Coca-Cola in many
regions. Laranjada is the top-selling soft drink on Madeira.
Advertising
See also: Coca-Cola slogans
Coca-Cola's advertising has significantly affected American culture, and it is frequently credited with
inventing the modern image of Santa Claus as an old man in a red-and-white suit. Although the company
did start using the red-and-white Santa image in the 1930s, with its winter advertising campaigns illustrated
by Haddon Sundblom, the motif was already common. [62][63] Coca-Cola was not even the first soft drink
company to use the modern image of Santa Claus in its advertising: White Rock Beverages used Santa in
advertisements for its ginger ale in 1923, after first using him to sell mineral water in 1915.[64][65] Before
Santa Claus, Coca-Cola relied on images of smartly dressed young women to sell its beverages. Coca-
Cola's first such advertisement appeared in 1895, featuring the young Bostonian actress Hilda Clark as its
spokeswoman.
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An 1890s advertisement showing model Hilda Clark in formal 19th century attire. The ad is titled Drink Coca-Cola 5¢.
(US)
1941 saw the first use of the nickname "Coke" as an official trademark for the product, with a series of
advertisements informing consumers that "Coke means Coca-Cola".[66] In 1971 a song from a Coca-Cola
commercial called "I'd Like to Teach the World to Sing", produced by Billy Davis, became a hit single.
Coca-Cola sales booth on the Cape Verde island of Fogo in 2004.
Coke's advertising is pervasive, as one of Woodruff 's stated goals was to ensure that everyone on Earthdrank Coca-Cola as their preferred beverage. This is especially true in southern areas of the United States,
such as Atlanta, where Coke was born.
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Coca-Cola signboard in Lahore, Pakistan.
Some Coca-Cola television commercials between 1960 through 1986 were written and produced by former
Atlanta radio veteran Don Naylor (WGST1936–1950, WAGA 1951–1959) during his career as a producer
for the McCann Erickson advertising agency. Many of these early television commercials for Coca-Cola
featured movie stars, sports heroes and popular singers.
Coca-Cola ghost sign in Fort Dodge, Iowa. Older Coca-Cola ghosts behind Borax and telephone ads.
During the 1980s, Pepsi-Cola ran a series of television advertisements showing people participating in
taste tests demonstrating that, according to the commercials, "fifty percent of the participants who said they
preferred Coke actually chose the Pepsi." Statisticians pointed out the problematic nature of a 50/50 result:most likely, the taste tests showed that in blind tests, most people cannot tell the difference between Pepsi
and Coke. Coca-Cola ran ads to combat Pepsi's ads in an incident sometimes referred to as the cola wars;
one of Coke's ads compared the so-called Pepsi challenge to twochimpanzees deciding which tennis
ball was furrier. Thereafter, Coca-Cola regained its leadership in the market.
Selena was a spokesperson for Coca-Cola from 1989 till the time of her death. She filmed three
commercials for the company. In 1994, to commemorate her five years with the company, Coca-Cola
issued special Selena coke bottles.[67]
The Coca-Cola Company purchased Columbia Pictures in 1982, and began inserting Coke-product images
into many of its films. After a few early successes during Coca-Cola's ownership, Columbia began to under-
perform, and the studio was sold to Sony in 1989.
Coca-Cola has gone through a number of different advertising slogans in its long history, including "The
pause that refreshes," "I'd like to buy the world a Coke," and "Coke is it" (see Coca-Cola slogans).
In 2006, Coca-Cola introduced My Coke Rewards, a customer loyalty campaign where consumers earn
points by entering codes from specially marked packages of Coca-Cola products into a website. These
points can be redeemed for various prizes or sweepstakes entries. [68]
In Australia in 2011, Coca-Cola beg
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an the "share a Coke" campaign, where the Coca-Cola logo was replaced on the bottles and replaced with
first names. Coca-Cola used the 150 most popular names in Australia to print on the bottles.[69][70][71] The
campaign was paired with a website page, Facebook page and an online "share a virtual Coke".
Holiday campaigns
Coca-Cola Christmas truck inDresden, Germany.
The "Holidays are coming!" advertisement features a train of red delivery trucks, emblazoned with the
Coca-Cola name and decorated withChristmas lights, driving through a snowy landscape and causing
everything that they pass to light up and people to watch as they pass through.[72]
The advertisement fell into disuse in 2001, as the Coca-Cola company restructured its advertising
campaigns so that advertising around the world was produced locally in each country, rather than centrally
in the company's headquarters in Atlanta, Georgia.[73] In 2007, the company brought back the campaign
after, according to the company, many consumers telephoned its information center saying that they
considered it to mark the beginning of Christmas.[72] The advertisement was created by U.S. advertising
agency Doner, and has been part of the company's global advertising campaign for many years.[74]
Keith Law, a producer and writer of commercials for Belfast CityBeat, was not convinced by Coca-Cola's
reintroduction of the advertisement in 2007, saying that "I don't think there's anything Christmassy
about HGVs and the commercial is too generic." [75]
In 2001, singer Melanie Thornton recorded the campaign's advertising jingle as a single, Wonderful Dream
(Holidays are Coming), which entered the pop-music charts in Germany at no. 9.[76][77] In 2005, Coca-Cola
expanded the advertising campaign to radio, employing several variations of the jingle.[78]
In 2011, Coca-Cola launched a campaign for the Indian holiday Diwali. The campaign included
commercials, a song and an integration with Shah Rukh Khan’s film Ra.One.[79][80][81]
Introduced March 1, 2010, in Canada, to celebrate the 2010 Winter Olympics, Coca Cola will sell goldcolored cans in packs of 12 355 mL each, in select stores.[85]
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Health effects
Since studies indicate "soda and sweetened drinks are the main source of calories in [the] American diet",
[98] most nutritionists advise that Coca-Cola and other soft drinks can be harmful if consumed excessively,
particularly to young children whose soft drink consumption competes with, rather than complements, a
balanced diet. Studies have shown that regular soft drink users have a lower intake
of calcium, magnesium, ascorbic acid, riboflavin, and vitamin A.[99] The drink has also aroused criticism for
its use of caffeine, which can causephysical dependence.[100] A link has been shown between long-term
regular cola intake and osteoporosis in older women (but not men).[101] This was thought to be due to the
presence of phosphoric acid, and the risk was found to be same for caffeinated and noncaffeinated colas,
as well as the same for diet and sugared colas.
A common criticism of Coke based on its allegedly toxic acidity levels has been found to be baseless by
researchers; lawsuits based on these notions have been dismissed by several American courts for this
reason. Although numerous court cases have been filed against The Coca-Cola Company since the 1920s,
alleging that the acidity of the drink is dangerous, no evidence corroborating this claim has been found.
Under normal conditions, scientific evidence indicates Coca-Cola's acidity causes no immediate harm.[102]
Since 1980 in the U.S., Coke has been made with high-fructose corn syrup (HFCS) as an ingredient.
Originally it was used in combination with more expensive cane-sugar, but by late 1984 the formulation was
sweetened entirely with HFCS. Some nutritionists caution against consumption of HFCS because it may
aggravate obesity and type-2 diabetes more than cane sugar.[103]
In India, there is a controversy whether there are pesticides and other harmful chemicals in bottled
products, including Coca-Cola. In 2003 the Centre for Science and Environment (CSE), a non-
governmental organization in New Delhi, said aerated waters produced by soft drinks manufacturers in
India, including multinational giants PepsiCo and Coca-Cola, contained toxins
including lindane, DDT, malathion and chlorpyrifos — pesticides that can contribute to cancer and a
breakdown of the immune system. CSE found that the Indian-produced Pepsi's soft drink products had 36
times the level of pesticide residues permitted under European Union regulations; Coca-Cola's soft drink
was found to have 30 times the permitted amount. CSE said it had tested the same products sold in the
U.S. and found no such residues.[104] After the pesticide allegations were made in 2003, Coca-Cola sales in
India declined by 15 percent. In 2004 an Indian parliamentary committee backed up CSE's findings and a
government-appointed committee was tasked with developing the world's first pesticide standards for soft
drinks. The Coca-Cola Company has responded that its plants filter water to remove potential contaminants
and that its products are tested for pesticides and must meet minimum health standards before they are
distributed.[105] In the Indian state of Kerala sale and production of Coca-Cola, along with other soft drinks,
was initially banned after the allegations, until the High Court in Kerala overturned ruled that only the
federal government can ban food products. Coca-Cola has also been accused of excessive water usage in
India.[106]
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The 2008 Ig Nobel Prize (a parody of the Nobel Prizes) in Chemistry was awarded to Sheree Umpierre,
Joseph Hill, and Deborah Anderson, for discovering that Coca-Cola is an effectivespermicide,[107] and to
C.Y. Hong, C.C. Shieh, P. Wu, and B.N. Chiang for proving it is not.[108][109]
Criticism
Main article: Criticism of Coca-Cola
Coca-Cola has been criticized for alleged adverse health effects, its aggressive marketing to children,
exploitative labor practices, high levels of pesticides in its products, building plants in Nazi Germany which
employed slave labor, environmental destruction, monopolistic business practices, and hiring paramilitary
units to murder trade union leaders. In October 2009, in an effort to improve their image, Coca-Cola
partnered with the American Academy of Family Physicians, providing a $500,000 grant to help promote
healthy-lifestyle education; the partnership spawned sharp criticism of both Coca-Cola and the AAFP by
physicians and nutritionists.[110]
FantaFrom Wikipedia, the free encyclopedia
Fanta
Type Soft drink
Manufacturer The Coca-Cola Company
Country of origin Germany
Introduced 1940
Variants See International availability
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Related products Sunkist, Crush, Slice,Mirinda
Fanta (pronounced [fa nta]) is a globalː brand of fruit-flavored carbonated soft drinks from the Coca-Cola
Company. There are over 100 flavors worldwide. The drink debuted in Germany in 1941 and originally soldonly in Europe.[1]
Contents
[hide]
• 1 History
• 2 Marketing
o 2.1 USA
o 2.2 India
• 3 International
availability
• 4 International
popularity
• 5 Controversy
• 6 References
• 7 External links
[edit]History
Fanta originated when it became illegal to import Coca-Cola into Nazi Germany during World War II due to
a trade embargo.[2] To circumvent this, Max Keith, the man in charge of Coca-Cola Deutschland during the
Second World War, decided to create a new product for the German market, using only ingredients
available in Germany at the time,[2] including whey and pomace – the "leftovers of leftovers" , as Keith later
recalled.[3] The name was the result of a brief brainstorming session, which started with Keith exhorting his
team to "use their imagination" ("Fantasie" in German), to which one of his salesmen, Joe Knipp,
immediately retorted "Fanta!" [3]
[edit]Controversy
A 2005 British television advert for Fanta Z showed a couple enjoying a picnic on a beach and drinking
from their cans of Fanta Light, but then calmly spitting the drink out. Others were also shown spitting the
drink out in similar ways. The viewers complained that the ad condoned spitting and that children were
reported to have copied the ad. A head teacher said that a number of children in the playground had also
mimicked the commercial. The majority of complainants to the Advertising Standards Authority (ASA) said
the images were disgusting and thought it was inappropriate because spitting posed a health risk. The adbecame restricted to the post-9pm broadcasts. The ASA agreed that viewers would not want children to
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see something that is perceived as anti-social, however it did not consider that the images showing people
spitting would cause widespread offense or pose a significant health risk.[7]
[edit]Pemberton recipe
This recipe is attributed to a diary owned by Coca-Cola inventor, John S. Pemberton, just before hisdeath in 1888. (U.S. measures).[17][18]
Ingredients:
1 oz (28 g) caffeine citrate
3 oz (85 g) citric acid
1 US fl oz (30 ml) vanilla extract
1 US qt (946 ml; 33 imp fl oz) lime juice
2.5 oz (71 g) "flavoring," i.e., "Merchandise 7X"
30 lb (14 kg) sugar
4 US fl oz (118.3 ml) powder extract of cocaine (decocainized flavor essence of
the coca leaf).
2.5 US gal (9.5 l; 2.1 imp gal) water
caramel sufficient
"Mix caffeine acid and lime juice in 1 quart boiling water add vanilla and flavoring when cool."
Flavoring (Merchandise 7X):
1 qrt alcohol
80 oil orange
40 oil cinnamon
120 oil lemon
20 oil coriander
40 oil nutmeg
40 oil neroli
"Let stand 24 hours."
This recipe does not specify when or how the ingredients are mixed, or the flavoring oil quantity units of
measure (though it implies that the "Merchandise 7X" was mixed first). This was common in recipes at
the time, as it was assumed that preparers knew the method.
[edit]Reed recipe
This recipe is attributed to pharmacist John Reed. [19][20]
30 lb (14 kg) sugar
2 US gal (7.6 l; 1.7 imp gal) water
1 US qt (950 ml; 33 imp fl oz) lime juice
4 oz (110 g) citrate of caffeine
2 oz (57 g) citric acid
1 US fl oz (30 ml) extract of vanilla
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3/4 US fl oz (22.18 ml) fluid extract of kola nut
3/4 US fl oz (22.18 ml) fluid extract of coca
Caffeine: 1 oz
Sugar : 30 lbs
Water : 2.5 gal
Lime juice: 2 pints (1 quart)
Vanilla: 1 oz
Caramel : 1.5 oz or more for color
The secret 7X flavor (use 2 oz of flavor to 5 gals syrup):
Alcohol : 8 oz
Orange oil : 20 drops
Cinnamon oil: 10 drops
Lemon oil: 30 drops
Coriander oil: 5 drops
Nutmeg oil : 10 drops
Neroli oil: 10 drops
http://en.wikipedia.org/wiki/Sprite_(soft_drink)
.
Acids, colours, preservatives and other additives
Introduction
The commercial success of a soft drink formulation depends upon a number of factors. A strong, wellplaced advertising campaign will bring the consumer to purchase the new product but, thereafter, thelevel of repeat sales will reflect the degree of enthusiasm with which the new drink has been received.
Taste panelling and market trials are also preliminaries to a successful launch, yet continuity of sales will ultimately depend upon the product itself, primarily its appearance and taste, as assessed by theconsumer, and then, perhaps, the reproducibility of quality in both manufacture and storage theselatter being the major concerns of the producer and soft drinks retailer, who must maintain a regularturnover to survive.
It is hardly surprising that the development of a new drink product can take many months, while all
aspects of its appearance, organoleptic properties and stability are tuned to requirements. In the finalanalysis, organoleptic properties are paramount, and the aroma, taste and mouth feel must be
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complementary in their contribution to the resulting drink. However, the immediacy of colour and itsimportance to the success of the product cannot be underestimated.
In recent years, the use of synthesised ingredients has frequently been under attack by the media and, asa result, market forces in many countries have initiated a rapid move in the direction of naturalingredients.
We have seen an influx of various natural colour extracts to the food industry which, being largely pHdependent and light sensitive, have found limited use in soft drinks. A few have found acceptance, buteven so are still open to scrutiny in terms of adverse metabolic effects. Many have no reco mmended ADI (Acceptable Daily Intake in mg/kg body weight) values, while others have values allocated whichare not far removed from those of the synthetic colours they have replaced.
Preservatives also show signs of being phased out, as improved methods of pasteurisation and asepticfilling are
devised. The ability of carbon dioxide to act as a preservative places carbonated drinks in a strong
position for future develop ment.
A typical carbonated soft drink comprises carbonated water, sugar, citric acid, flavouring, acidity regulators (e.g. sodium citrate), colouring, preservative and artificial sweeteners, if used. The flavourcomponent is presented against a finely tuned backcloth of the other ingredients, providing the rightdegree of sweetness, bitterness, sourness, and acidity (pH) to enhance drink palatability.
Acids
Following water and sugar, the acid component is third in terms of concentration. Its presence tends to be taken for granted, yet, without its contribution, the other formula components are left lacking incharacter. Because of the general tartness or sourness in taste, acidity is useful in modifying thesweetness of sugar. It will increase the thirst quenching effect of the drink by stimulating the flow of
saliva in the mouth and also, because of a reduction in pH level, tends to act as a mild preservative. While the majority of soft drinks contain acids, it is the carbonated drinks that have the additional effectof dissolved carbon dioxide. Not officially recognised as an acid addition, the presence of carbon dioxideunder pressure certainly provide that extra sparkle to mouth feel, flavour and sharpness (or bite) to thedrink, so it has been included here under the identity given to its soluble form.
1. Carbonic Acid
The solution of carbon dioxide in water exploits weakly acidic properties. Neither liquefied nor dry gaseous carbon dioxide affects dry blue litmus indicator paper, but if the paper is moistened it willprovide an acid reaction in contact with the gas. There is little doubt that in solution some of the gasforms carbonic acid by combination with water.
Potassium and sodium carbonates can be used in the production of dry carbonated drink mixes, where a blend of sugars, fruit acid crystals, spray dried flavourings and other additives such as stabilisers isformulated to produce a drink which, when dissolved in water, has a carbonation level of about 1 1½ volumes carbon dioxide. In its more regular role, during the production of carbonated drinks, carbondioxide is introduced as part of the bottling sequence, being dissolved under pressure before or afterdilution of the bottling syrup with water. Measured in volumes of dissolved gas per unit volume of waterat a specified temperature and pressure (usually Volumes Bunsen at 0°C and 1 atm), the average levelemployed is in the region of three volumes although extremes of perhaps one volume and six volumesare sometimes encountered where highly specialised flavoured products are required.
2. Citric acid
This is by far the most widely used acid in fruit flavoured beverages. It has a light fruity character that blends well with most fruits and, in fact, is found as a major constituent in many of them, e.g. unripe
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lemons contain 5 8% of the acid. It is also the chief acid constituent of currants, cranberries, etc., and isassociated with malic acid in apples, apricots, blueberries, cherries, gooseberries, loganberries, peaches,plums, pears, strawberries and raspberries, with isocitric acid in blackberries and with tartaric acid ingrapes.
It was originally obtained commercially from lemons, limes or bergamots by pressing the fruit,
concentrating the expressed juice and precipitating citric acid as its calcium salt by running in, withconstant stirring, a slurry of chalk and water. The crude calcium citrate was then filtered off, filterpressed and washed prior to treatment with sulphuric acid to yield the free citric acid, which was thenfiltered from the precipitated calcium sulphate, and finally isolated by concentration of its solution by boiling, from which crystals of the monohydrate formed.
It was noted at the time of Dr Martins Treatise on Industrial and Manufacturing Chemistry that a knownorganism existed Mucor Piriformis (C. Wehmer, German Patent 72,957) that could ferment sugardirectly into citric acid. Owing to the low market prices of Sicilian lemon juice, no wide technicalapplication of this early enzyme process had been made. However, citric acid is now produced by theaction of specific enzymes upon glucose and other sugars.
Citric acid is a white crystalline solid and can be purchased in its powdered form or as the monohydrate.This latter state is more convenient in terms of storage, as it does not have a tendency to absorbmoisture, as does the anhydrous form.
3. Tartaric acid
This acid occurs naturally in grapes as the acid potassium salt and, during fermentation of grape juice, will be seen to deposit from solution as its solubility decreases with increasing alcoholic content of the wine. The acid can be obtained in four forms: dextro, laevo, meso tartaric and the mixed isomerequilibrium, or racemic acid. Commercially it is usually available as the dextro tartaric acid. The acidpossesses a sharper flavour than citric and, as such, may be used at a slightly lower rate to give anequivalent palate acidity. (Note that palate acidity is a purely subjective measurement and it is generally agreed that a number of acids may be used at a concen tration different to that indicated by their
chemical acid equivalent).
Tartaric acid may be isolated from the crude deposit of tartrates obtained from the wine fermentationprocess in a similar manner to that originally used for citric acid by leaching the deposit with boilingHCl solution, filtering clear and re precipita tion of the tartrates as the calcium salt. Further treatment with sulphuric acid is used to liberate the acid, which can then be purified by crystallisation.
Tartaric acid (dextro form) exists as a white crystalline solid mp 171 174°C. If used in beverageproduction, the acid must be perfectly pure and guaranteed for food use. It has disadvantages in that itssalts are of a lower solubility than those of citric, particularly the salts of calcium and magnesium. Whenusing hard water, it is therefore advisable to use citric acid to avoid unsightly deposition of insolubletartrates.
4. Phosphoric acid
The acid is derived from mineral and not vegetable sources although occurring naturally in some fruits,e.g. limes, grapes, in the form of phosphates. It is used in some beverages as a substitute for, or inaddition to, citric and tartaric acids, having a sharper and drier flavour than either of the above acids. Itstaste is of flat sourness, in contrast with the sharp fruitiness of citric acid, and it seems to blend better with most non fruit drinks. In the UK, it is not allowed in drinks claiming the presence of fruit juices andcomminuted fruits. Its main use is in cola flavoured beverages, where its special type of acidity complements the dry, sometimes balsamic, character of the cola drinks.
Pure phosphoric acid is a colourless crystalline solid (mp 42.35 °C) but is usually used in solution as astrong, syrupy liquid, miscible in water in all proportions. It is commercially available in concentrations
of 75,80 and 90%. The syrupy character is the result of hydrogen bonding, which occurs at
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concentrations greater than 50%, between the phosphate molecules. It is corrosive to most constructionmaterials and rubber lined steel or food grade stainless steel are recommended for holding vessels.
5. Lactic acid
Sometimes used for the acidification of beverages, lactic acid possesses a smoother flavour than any of the foregoing acids. It is supplied commercially as an odourless and colourless viscous liquid and isobtained from the fermentation of sugars by lactic acid bacillus.
6. Acetic acid
As in the case with phosphoric acid, under UK legislation this acid is limited to use in non fruit juicedrinks and really only qualifies where its vinegary character can contribute to a suitable flavour balance.Pure glacial acetic acid is a colourless, crystalline solid of mp 16 °C and is one of the strongest of theorganic acids in terms of its dissociation constant and displacing carbonic acid from its carbonates.
7. Malic acid
This is the natural acid found in apples and other fruits. A crystalline white solid (mp 100°C), it is highly soluble in water. Being less hygroscopic than citric acid it possesses improved storage and shelf lifeproperties.
Malic acid is slightly stronger than citric in terms of perceived palate acidity and imparts a fuller,smoother, fruity flavour. It is of course, first choice for apple flavoured drinks.
Unlike tartaric, its calcium and magnesium salts are highly soluble and the acid presents no problems inhard water areas.
8. Fumaric acid
Not permitted under UK soft drinks legislation, fumaric acid is widely used in other countries as anacidulant, notably in the US market.
In terms of equivalent palate acidity it can be used at a lower rate than citric acid and typicalreplacement can be employed at two parts fumaric per three parts citric in water, sugar water andcarbonated sugar water. Its main drawback is a reduced solubility compared with the citric acid andspecial methods need to be employed in getting it into solution.
9. Ascorbic acid
This acid (known as Vitamin C) is not only used as a contributory acidulant but rather as a stabiliser within the soft drinks system and its anti oxidant properties improve the shelf life stability of the flavourcomponent in many cases.
Many of the ingredients used in flavourings are susceptible to oxidation, particularly the aldehydes,ketones and keto esters. Ascorbic acid shields these from attack by itself becoming preferentially oxidised and lost, leaving the flavour component unaffected. It should be noted, however, that while a browning inhibitor in unprocessed fruit juices, the effect can later be reversed should the juice besubsequently heat treated (pasteu rised) when the ascorbic acid present can itself initiate a chemical browning reaction. Another disadvantage of ascorbic acid is its effect upon some colours in the presenceof light.
Colours
The sensory perception of colour will influence the tasters reception of the drink. It has been generally demonstrated that the colour can far outweigh the flavour in the impression made upon the consumer.
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Both quality and quantity of colour are of importance and certain colours provoke, or perhapscomplement, a particular taste. Reds will favour the fruitiness of soft drinks, e.g. blackcurrant,raspberry, strawberry, etc. Orange and yellow tend towards the citrus flavours. Greens and blues reflectthe character of peppermints, spearmint and cool flavours, some times herb like and balsamic and the browns align with the heavier flavours, e.g. colas, shandies, dandelion and burdock.
There is little doubt that in the early years many questionable practices were involved in beverageproduction and there is an interesting reference in Skuses Complete Confectioner A Practical Guide tothe Art of Sugar Boiling in all its Branches. This book, published c. 1890, contained information oncordials and other beverages and, under its section on flavours and colours, the author felt it necessary to point out the dangers of using certain colours such as sulphate of arsenic, iodide of lead, sulphate of mercury, carbonate or sulphate of copper and seriously admonished the used of chrome yellow (leadchromate) by certain confectioners who were partial to using a little chrome yellow for stripes in sweets.Such colours were officially banned from food use in 1925.
Today, the use of food colouring is carefully controlled under various legislations, with an ongoingprogramme of toxico logical studies where there is suspicion of harmful or allergic effects.
Both the EEC (European Economic Community) and the FDA (Food and Drug Administration of theUSA) have published permitted lists that are under regular review. Most concern has been expressedover the azo colours as certain people can demonstrate an allergic reaction to some of them.Toxicological and allergic reactions have been reported most frequently with Sunset Yellow (E 110) andTartrazine (yellow) E 162.
It has been found by experience that a number of food colours give a broadly satisfactory performance insoft drinks and carbonated beverages.
The colour properties can be affected by a number of soft drink ingredients and good storage stability isrequired in the presence of acids, flavouring compounds and, where necessary, the preservative. Thecolour component must also be stable in the presence of light. It is well known that the combination of ascorbic acid and light has a detrimental effect on many colours. While it can be said that the colours
permitted for soft drinks have a reasonably good all round performance, there is no substitute forstorage trials in new product development to ascertain the real behaviour in the finished beverage.
The colours most commonly encountered in the soft drinks industry are Tartrazine, Sunset Yellow FCF,Carmoisine, Green S, Chocolate Brown HT, the caramels and the nature identical carotenes.
Amaranth, previously widely used, has lost ground since its exclusion from the US permitted list by theFDA of America in January 1976. Although Amaranth (El23) is still permitted in Europe, there has beena tendency towards the use of Carmoisine instead. Tartrazine and Sunset Yellow are being replacedmore frequently by Quinoline Yellow, the slight differences in colour tone being compensated for interms of intensity by altering dosage rates.
The consumer, also being remarkably tolerant, tends to demonstrate the fact that, unless one can makeimmediate comparisons and batches of beverages using different colour types are not presented side by side then the changeover to a new colour will have little effect on sales. In recent years there, has also been an increase in the usage of natural colour extracts within the regulatory lists. Curcumin,carotenoids, (caramel) flavenoids, anthocyanins and chlorophyll have all been produced wherenecessary in water soluble forms (emulsions, salts, etc.) with varying success.
During the eighteenth century there was little need for rigid laws controlling additives in food or drinks.Until the Industrial Revolution, food had been produced in Britain for the immediate needs of the localcommunities, and trade was restricted likewise to the immediate area. Producer and consumer wereoften neighbours with a high level of trust between them. However, the result of the new industrialisation changed all that.
Between 1834 and 1856 it was discovered that aniline, produced from coal tar (a by product of coal gasmanufacture), could, in conjunction with other agents, provide a wide range of vivid and fast colours.The patent taken out by a young chemist, William Henry Perkin, for a mauve colour produced from
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aniline, opened the door to a succession of new dye stuffs from coal tar products. These transformed thetextile industry which had hitherto relied upon natural colouring extracts. Low cost and bright huesousted the use of natural colours and had a marked effect upon world trade. In 1868, alizarin, thecolouring principal of the madder root (Rhubia tinctoria), was prepared synthetically and, during thesame period, natural indigo was also being displaced in commerce by the artificial version.
Textile manufacture was not the only use to which the new products were directed and a selection of them soon became available for food use. often with dire results to the consumer.
In 1925 the compounds of arsenic, antimony, cadmium, etc. (referred to earlier), were finally officially banned from use as legislation began to take hold. Even so, it appears that little was done until the early 1950s to regulate the use of food colours other than to ban from use those colours that had becomeobviously unsuitable for consumption, usually at the behest of interested parties following the outbreak of poisoning owing to excessive use of a particular additive. In 1954, a list of acceptable food colours wasdrawn up (hitherto only negative lists had been available) and subsequently, in 1957 and 1973, the list as we know it today was drawn up of both natural and synthetic colours.
In line with greater concern over the food we consume, there is a greater regard to the toxicologicaleffects of food additives in general and accordingly, not only do we consider the suitability but also the Acceptable Daily Intake (ADI). This is expressed in milligrams per kilograms of body weight as theamount of food additive that can be taken daily in the diet, without risk.
Within the EEC, the allocation of ADI values is the responsibility of JECFA (the Joint Expert Committeeon Food Additives), which comprises experts representing the World Health Organisation (Geneva) andthe Food and Agricultural Organisation of the United Nations, (often referred to as WHO/FAO).
Control of food additives in the USA comes under the auspices of the FDA. who have devised apermitted list of additives. The EEC and FDA lists, while subjected to a similar degree of toxicologicaltesting, may differ in content. For instance, Amaranth, permitted by the EEC list, was de listed by theFDA in 1976.
The subject is controversial and it is often difficult to identify the actual number of persons showing theallergic reaction, as the offending substance may only show adverse effects when in combination with afood or beverage to which the person is also allergic. The major deterrent is the list of ingredients on thelabel, which enables those who are allergic to identify the substance and avoid intake.
High intensity sweeteners
Introduction
The low calorie/sugar free soft drinks market and therefore, the use of intense sweeteners has growndramatically in many world markets over the last five years. The major reasons for growth are:
(1) Sweetener development: that is, improvement in the taste quality of high intensity sweetenerspermitted for use in soft drinks and consequently more acceptable low calorie/sugar free products.
(2) An increase in consumer awareness of nutrition and healthy eating, making the reduction of sugarintake in the diet desirable for the majority of developed societies.
Saccharin was the first high intensity sweetener to be marketed, and its usage increased during the First World War owing to a:sugar scarcity. Cyclamate entered the UK market during the 1960s and was later
controversially banned in many countries as a potential carcinogen.
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The 1970 cyclamate ban brought to an end the use of saccharin cyclamate blends in many soft drinksmarkets. Soft drinks sweetened only with saccharin did not deliver the sweetness taste quality of the blend and this highlighted the need for alternative high intensity sweeteners.
It was a further 11 years before other high intensity sweeteners (aspartame, acesulfame K andthaumatin) gained approval for use in foods in major world markets.
Use of intense sweeteners
Use of sweeteners in soft drinks is not restricted to low calorie or dietetic products. In some countries,particularly where sugar prices are comparatively high, intense sweeteners are used in combination withsugar or glucose syrups to give more cost effective formulations.
Intense sweeteners provide sweetness, the amount supplied i.e. the relative sweetness of all intensesweeteners will depend on application. The values quoted in this chapter are only a guide anddemonstrate the wide range of values obtainable under different conditions.
Intense sweeteners do not supply the mouth feel of sugar and, in some cases, they may supply undesirable side tastes or prove to be incompatible with some flavours. For these reasons, use of intensesweeteners in soft drinks is rarely a case of direct substitution of sucrose in the regular productformulation: more often than not, total reformulation is necessary. It may be necessary to adjust theacidity and use buffers to assist stability of some sweeteners. Some adjustment of the flavour systemused is commonly required and the use of gums or small amounts of sugars can improve mouth feel andcontrol fobbing during filling. Use of ingredients that mask undesirable side tastes may also be required.Increasing the carbonation of low calorie products may also help mask undesirable side tastes and givethe illusion of better mouth feel.
Sweetness synergy occurs with many combinations of intense land bulk sweeteners. The effects can betwofold: a higher perceived sweetness than would be expected from the theoretical sum of the relativesweetness values of the individual sweeteners used and, in some cases, a marked improvement in tastequality of sweeteners that have undesirable side tastes.
The optimum sweetener system will vary depending on the product and will not necessarily be asweetener blend. However, if a sweetener blend is to be used, a useful starting point often quoted for blends of two intense sweeteners is that sweeteners are used in an inverse ratio to their relativesweetness (to each other), so that each sweetener contributes 50% of the total sweetness. For example, if sweetener A is half as sweet as sweetener B. the sweetener blend would contain twice the amount of sweetener A than sweetener B.
Optimum sweetener blends for three or more sweeteners are not predictable and should be determined by sensory evaluation.
Several intense sweeteners are now approved for use in soft drinks. Four compounds acesulfame K,
aspartame, cyclamate and saccharin have major importance in the soft drinks market. This chapter willgive a brief review of these, together with three other compounds (stevioside, thaumatin andneohesperidin dihydrochalcone) that have limited world wide approval for use in soft drinks and twoother new intense sweeteners alitame and sucralose currently seeking approval.
Current sweeteners
1. Acesulfame K
Acesulfame K is the generic name for the potassium salt of 6 methyl l,2,3 oxathiazine 4(3H) one2,2,dioxide it is a derivative of acetoacetic acid and was discovered by the German company Hoechst AGin 1967. Acesulfame K is a white, non hygroscopic crystalline substance at room tempera ture solubility is good (270 g/l) in water, poor in organic solvents, but increases in solvent water mixtures.
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Application in soft drinks, (a) Sensory: As with all intense sweeteners, sweetness potency of acesulfameK. relative to sucrose decreases with increasing concentration and varies with the medium in which thesweetener is being tested and the method used for quantifying sweetness.
Values for acesulfame K vary from 110 to 200 at 10% and 3% sucrose equivalence, respectively. The tasteprofile of acesulfame K is generally considered to be superior to saccharin. It has a rapid onset time but
the sweetness quality is marred by a bitter astringent aftertaste that is particularly noticeable at higherconcentrations. Sweetness quality can be greatly improved by combining with other intense and bulk sweeteners. High levels of synergism (30% and above) reportedly occur with aspartame and, to a lesserextent, with cyclamate, glucose, fructose and sucrose. Very little synergy is reported to occur withsaccharin, possibly because they compete for the same sweet receptor site. The aftertaste of acesulfameK can be masked in some cases by the addition of sugar alcohols, maltol and ethyl maltol.
In soft drinks as a sole sweetener, levels of 600 800 and 550 750 mg/1 for cola and citrus flavoureddrinks, respectively, are appropriate. Blending with other sweeteners, in particular aspartame, gives amuch more acceptable product. In 50:50 combinations with aspartame, taking into account synergy,levels of 160 170 and 140 150mg/1, respectively, for cola and citrus flavoured beverages would beappropriate.
(b) Stability: Stability of acesulfame K is very good and concentrated stock solutions can be stored andused. In solution, no detectable decomposition occurs at pH 3 at room temperature. Very limiteddecomposition occurs below pH 3 over extended storage periods.
Heat stability is also good. No detectable decomposition occurs during pasteurisation or UHTtreatments.
In general, acesulfame K appears to be non reactive with other soft drinks ingredients. However,inclusion of acesulfame K adds potassium ions to the beverage and this should be taken into account when selecting clouding agents and stabilisers.
(c) Analysis: Qualitative analysis may be performed using thin layer chromatography. HPLC is the main
method available for quantitative analysis owing to the low volatility of acesulfame K, detection being inthe UV range. Methods using isotachophoretic techniques can be used to determine acesulfame K,saccharin and cyclamate simultaneously.
Metabolism. Acesulfame K is not metabolised and is excreted unchanged from the body primarily in theurine. It, therefore, has a caloric value of zero. Very few micro organisms have been found to metaboliseacesulfame K, indicating that it is also non cariogenic.
Regulation. A large number of toxicological studies were submitted to the regulatory authorities in orderto gain approval for acesulfame K. The toxicity of acetoacetamide (the decompo sition product of acesulfame K formed under certain conditions) was also studied and they indicated that both products were non toxic. The ADI (Acceptable Daily Intake) assigned by JECFA (Joint FAO/WHO Expert
Committee on Food Additives) and the FDA (Food & Drug Administration) are 0 9 and 0 15 mg/kg body weight, respectively.
The UK was the first country to approve use of acesulfame K in food and drink with Group A classification in I983. The FDA gave approval for use in dry mix beverages in 1988. It is approved for usein soft drinks in over 15 countries, with several petitions pending.
Marketing. Acesulfame K is marketed under the brand name Sunett. Legislative constraints, limitedproduction capacity and competition from aspartame, which has better taste qualities, have hinderedthe development of acesulfame K in the soft drinks market. With capacity problems now overcome andmore approvals in different world markets, use of acesulfame K should increase, particularly in areas where aspartame cannot be used. Combination with other sweeteners will take advantage of theimproved taste quality and apparent synergism and also assist in keeping within the ADI.
2. Aspartame
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Aspartame is the generic name for N alpha aspartyl L phenylalanine methyl ester. It was discovered as apotential high intensity sweetener in 1965 by J. Schlatter in the G.D. Searle laboratories.
Aspartame is a white crystalline powder. Solubility in water is 1.0 g/l at 20 °C and this is adequate formost food applications. Solubility increases in acid conditions and with increasing temperaturesallowing stock solutions to be made up however, these solutions should be freshly prepared each day.
Aspartame is sparingly soluble in solvents and insoluble in oil.
Application in soft drinks (a) Sensory: Of all the intense sweeteners currently available for use,aspartame has a very similar taste profile to sucrose and this has been the overriding factor contributingto its success in the market place.
Relative sweetness values quoted at 4 5% sucrose equiva lence in water are in the range 120 215. A relative sweetness value of 180 at 10% sucrose equivalence is often used in soft drink formulations. Tastequality of aspartame is a clean sweet taste without the bitter metallic or licorice aftertaste often associated with intense sweeteners some individuals do, however, notice a slight lingering of the sweettaste. It is synergistic with several other intense sweeteners including saccharin, cyclamates, stevioside,acesulfame K1 and sugars. Flavour enhancement, particularly with fruit flavours, occurs most notably with natural flavours.
As the sole sweetener, use levels of approximately 500 600 and 400 600 mg/l are appropriate for colaand lemonade beverages, respectively.
(b) Stability: As would be expected from a compound essentially made up of two amino acids, aspartameundergoes degradation in solution. Hydrolysis of the ester bond gives the dipeptide aspartyl Lphenylalanine with the elimination of methanol. At pH 5 and above, the main degradation product isformed by cyclisation to the diketopiperazine (DKP) with the elimination of methanol. DKP may thenhydrolyse to the dipeptide which may in turn, hydrolyse to its constituent amino acids, aspartic acid andphenylalanine.
The critical factors that dictate the rate of aspartame degradation in soft drinks are pH, temperature,
moisture and time. Fortunately, for the soft drinks manufacturer, the optimum pH range for aspartamestability is pH 3 to 5 with maximum stability at pH 4.3.
The effect of UHT aseptic processes on soft drinks containing aspartame is minimal. Typical aspartamelosses would be in the range 0.5 5% for most standard treatments. Therefore, the effect of temperatureon stability of aspartame in soft drinks is likely to be a function of storage and distribution temperature.
Stability of aspartame in concentrates and post mix/fountain syrups is generally lower than in thecorresponding ready to drink product due to the lower pH of concentrates.
There is no direct relationship between the acceptability of an aspartame sweetened product, itsperceived sweetness and the actual loss of aspartame. As the concentration of aspartame decreases, the
relative sweetness increases, thereby partially compensating for the degradation of the sweetener.Sensory evaluation has indicated up to 40% loss of aspartame before the soft drink is judgedunacceptable.
In dry form, when stored correctly, aspartame is stable for several years, making it an ideal sweetenerfor powdered soft drinks.
The improved stability of aspartame has been the subject of several patents most of which involve codrying with various acidulants and or bulking agents or encapsulation, and are not applicable to liquidsystems. However, combinations of aspartame with caramel have been reported to give improvedstability and are the subject of one patent application.
(c) Analysis: Qualitative and quantitative spectrophotometric analyses can be performed by traditionalamino acid detection methods based on the reaction with ninhydrin. Quantitative analysis may also beeffected by HPLC. Some chromatographic methods allow for the simultaneous analysis of other soft
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drinks constituents. A non chromatographic method based on a non aqueous perchloric acid titrationmay also be used.
Metabolism. Unlike many other intense sweeteners, aspartame is metabolised by the body. It ishydrolysed into the two constituent amino acids and methanol in the gut. These breakdown products aremetabolised in the same way as aspartic acid, phenylalanine and methanol from other foods. The
aspartame molecule adds nothing new to the food chain.
People with the rare human genetic disease Phenylketonuria have a deficiency in their ability tometabolise phenylalanine and their intake of this essential amino acid must be very strictly controlledfrom birth to adulthood. Therefore, they must include the phenylalanine content of aspartame in theirdietary calculations.
Aspartame is non cariogenic and has a calorific value of approximately 4 cal/g.
Regulation. The PDA issued approval for the limited use of aspartame in foods and beverages on 24 July 1974. G.D. Searle voluntarily withdrew it from the market shortly afterwards when questions were raisedabout the validity of some of the toxicological data used to establish its safety. A stay of effective ness of
the aspartame regulation was published in the Federal Register of December 1975.
Further toxicological studies and re evaluation of the original toxicology data satisfied the PDA thataspartame was a completely safe food ingredient, and in 1981 it gave approval for use in limited foodapplications. JECFA gave aspartame a comparatively high ADI of 40 mg/kg body weights. The FDA ADIis 50 mg/kg body weights.
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