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Danisco's beverage team offers solid competencies within four major areas:

• alcoholic drinks
• soft drinks
• powdered drinks
• protein-containing drinks

Application expertise

Our toolbox is extensive and covers everything from raw materials and production processes to a deep understanding of how raw materials and ingredients interact during processing and storage.

This enables us to

• choose the optimal ingredients to fit a specific formulation and process
• design formulations
• help in troubleshooting
• suggest alternative processes and process parameters

Alcoholic drinks

Expertise	Technical development and know-how
Flavoured alcoholic beverages Liqueurs	Developing the most suitable texture Selection of the correct flavours Ensuring the stability of the drink is maintained during its shelf life

 Soft drinks

Expertise

Technical development and know-how

Flavoured water Carbonated drinks Still drinks Nectars Juice Powdered drinks Hot drinks Functional drinks

Sugar replacement using sweeteners Cloud emulsion Texture variations and mouthfeel improvement Influence from pH, soluble solids type and taste and texture Selection of the correct flavours including - heat-stable flavours - masking off notes - specialty flavours - FTNF and FTNJ flavours for beverage differentiation Processes - raw materials, including analysis and identification Beverage characterisation by determining - Brix - CO2 content - acidity - opacity osmolality - functional ingredients content (brought by functional ingredients vitamins, minerals) - flavour profile Compliance with local regulations RTD stability by assessing - colour fading - neck-ringing - sedimentation - cloud drift Hot-filling and aseptic filling Challenge test to determine - optimal operating parameters for microbiological stability All-in compounds to ease customer process

Powdered drinks

Expertise	Technical development and know-how
Powdered cold drinks Hot beverages	Ensuring that the powders dissolve quickly without clumping Correct selection of powder flavourings Addition of oil-based flavouring to coffee beans Beverage characterisation by determining - Brix - acidity - opacity - functional ingredients content

Pilot plant equipment

• carbonator
• UHT pasteuriser
• HTST pasteuriser
• static retort
• agitating retort
• slush maker
• homogenisers

Analysis

• flavour analysis
• texture analysis
• stability testing

Know-how on physiological effects

• potential health benefits of Danisco ingredients
• low-calorie products - sugar replacement using sweeteners and bulking agents, sugar free/no added sugar/reduced sugar products
• control of stability
• control of mouthfeel
• special labelling requirements