Apple (Malus domestica) is the most widely consumed fruit in the world. It is available in the market during the year and prefered by consumers due to its high nutritional profile. Moreover, there has been a growing interest of consuming apple juice (AJ), which is one of the most popular juices consumed all over the world, owing to its high nutritious and medicinal importance (Abid et al., 2014). The raw apple juice obtained after the mechanical pressing of apples is very viscous, turbid or cloudy, brown colored as well as it has a tendency to settle down during storage (Dey et al., 2014). Because of this problem, the clarification of AJ is essential before its commercialization and is most often achieved through microfiltration (Fukumoto et al., 1998), enzymatic treatment such as pectinase (Gainvors et al., 1994) or by using common clarifying aids such as gelatin bentonite, silica sol, polyvinyl pyrrolidone or a combination of these compounds (Lehmann, 1983). As a result, yield, clarity, sweetness and shelf-life of juice increase (Dey et al., 2014). Due to advancement in scientific knowledge, consumers are now more conscious about health and diet in …show more content…
Rheological behaviour of most of the fruit juices can be normally described by a power law relationship. However, the rheological behaviour of orange juices has been extensively determined the power law, Herschel-Bulkley being the most used (Ibarz et al., 1994), while that of clarified AJ has been described as Newtonian (Ibarz et al., 1987). Šimunek et al. (2014) reported the influence of high power ultrasound on changes in rheological parameters of ultrasound treated apple, cranberry, blueberry juice and nectar. It was found that all samples of untreated, pasteurized and ultrasonically treated apple, cranberry and blueberry juices and nectars showed non-Newtonian dilatant fluid characteristics
T., Kraak, V. I., 2005, p.153). The book will be used in the sections where food industry and advertising could change their marketing toward healthy choices to help reducing and preventing
Current statistics show that consumers are looking to eat healthier “35 percent said healthy/health food. Following that, 23 percent said animal welfare, 13 percent said cleaner ingredients, 12 percent said weight loss, 11 percent said environmental responsibility and 8 percent said social responsibility” (Sentenac, 2015).
Explanation: For our first product, the Isolation, consisting of Fries and Drinks, expected demand for the month of August is 373 units. One unit of isolation needs potato fries, cooking oil, juice powder and water, cup and straw. Total quantity for the fries would be 46,563.30 grams (Fries 125 grams/serving); this would consume a total volume of 12,404.469ml of oil (Oil 33.3ml); for the juice 4,656.33grams of powdered juice along with 5,960.10 ounces of water (Juice powder 12.5g and Water 16oz/order); total cups and straws would then be 373 pieces. In order to meet this demand for the month of August, we must be able to sell at least 16 orders per day. For the month of September, our expected demand is 380 units of Isolation (Fries and Drinks).
This report is a business investigation on the Boost Juice business. This report is going to describe the Boost Juice business and its global expansion. It is also going to describe the roles of the business and the ways boost can be classified. The report is also going to explain the internal and external influences that have affected the business.
By accepting misguided information about the food that is being purchased from the marketers, consumers are letting the food industry shape buying patterns, even when it is not to their benefit. Pollan supports this claim when he writes, “With all the variety and constant stream of messages from the food industry and media, how can we make up our minds” (86). Pollan’s quote elaborates on how the the constant stream of messages affects what Americans put into their bodies.
If you bought a smoothie recently you may have been shocked at the price. Jamba Juice is a well-known smoothie chain, and it strives in promoting a healthy living style. When you bought this smoothie you maybe thought you were paying for the health benefits or quality. But that isn’t true, you were paying for the product and materials that went into serving that smoothie. Jamba Juice was simple back in 2008, only serving smoothies, but began a strategic move to transform. Consumers wanted more than something they can drink, they wanted food too. Jamba’s mission to transform began and the prices changed with it. By 2014, Jamba Juice began serving fresh juices, whole food smoothies, nutritional smoothies and food items (“Jamba Juice,” n.d.). But why did smoothie prices have to change? Well, many factors contribute to the cause.
Eating is an instinctual habit; however, what we decide to put in our body is a choice that will affect our way of living. In “The American Paradox,” Michael Pollan, a professor of journalism at University of California, Berkeley, disapproves of the way Americans have been eating. The term “American paradox” describes the inverse correlation where we spend more of our time on nutrition, but it would only lead to our overall health deteriorating. According to Pollan, our way of eating that had been governed with culture, or our mother, was changed by the entities of food marketers and scientists, who set up nutritional guidelines that changed the way we think about food. Nutritional advice is inaccurate as it is never proven, and it is not beneficial
Citrus fruit are not just used for fresh fruit and juice. It has many other uses. One is in jellies and in other preserves. Preserves include marmalades and crystallized fruits. A by-product of citrus production is ...
The amount of information on what a healthy diet and weight are is almost limitless, and health standards continue to change as more research is completed. Adding to the confusion in the general populace, many different industries further muddy the waters with unrealistic body image standards, massive portion sizes, and food choices that have substandard ingredients that perpetuate obesity and poor health. Although many diet experts will offer that simply changing what we eat and reducing our weight will improve our health, the issue is more complex and confusion about proper nutrition, its links to disease, and diet failures will persist until the food industry and so called food experts focus on actual science and not their financial bottom
The Odwalla Juice Company was founded back in 1980 when three friends Greg Steltenpohl, Gerry Percy and Bonnie Bassett started squeezing fresh oranges on a hand juicer. It did not take long for the people of Santa Cruz to start talking about the fresh taste of Odwalla. The company established tremendous brand loyalty and profits were rising 30% per year. Before they knew it, the company that the three friends had built from home was worth more than 90 million dollars (Baker, 1998). The Odwalla juice buzz spread quickly around the increasingly health concious market because of they unique acid based rinsing technique they used. The majority of other companies used a pasteurization method which the Odwalla team argued that pasturization “affected the taste of the juice and was unncecessary” (Melvin, 2011, Pg. 656).
Nutrition and health have become more popular in today 's society. Our generation is becoming more and more indebted to the idea of being healthy and eating nutritious meals. However, in “The American Paradox,” by Michael Pollan he argues that our unhealthy population is preoccupied with nutrition and the idea of eating healthy than their actual health. He also mentions the food industry, nutrition science and how culture affects the way we eat and make food choices. While Pollan is right about all these factor that affect our eating habits, there is more to it than that. Convenience, affordability and social influence also affects our food choices making them inadequate.
Food science has led to find cures for diseases such as scurvy. Scurvy is a disease caused by a deficiency of vitamin C, characterized by swollen bleeding gums and the opening of previously healed wounds, which particularly affected poorly nourished sailors until the end of the 18th century. This disease was very common among sailors because in the 18th century they didn’t have refrigerators, so their diets lacked perishable foods while sailing the sea. Today, if you come across this problem you can just eat a vitamin C tablet. This is just one of the many examples food science has promoted a balanced diet by the study of nutrients in our food. Food science has also done some damage to people’s diets by replacing fresh food in our supermarkets to aisles of boxed and frozen food that lack nutrients in them This problem was noticed in 1977 when a document called Dietary Goals for the United States was created after rates of coronary heart disease had soared in America since World War II. In 1977, the lipid hypothesis, it proposes that dietary or saturated fat causes heart disease by raising the concentration of cholesterol in the blood. Government has been changing the Dietary Guidelines for the United States quite often which proves not even scientists know everything about nutrition. Nutritionism has led to the creation of processed foods which has been
Investigation of the Concentration and the Effect of Sucrose on Osmosis in Apple and Potato Tissues
Nowadays the soft drinks industry is booming, alcohols are not as successful as before and sodas are pointed out for their high sugar content. This is profitable for bio fruit beverages and other fruit based alternative beverages. This market is full of innovative ideas and opportunities.
AIM - To analyse some fruit and vegetable juices for the contents present in them. APPARATUS - Test tubes, burner, litmus paper, beaker, tripod stand, conical flasks, burette, pipette. CHEMICALS REQUIRED - 1. Fehling's solution A 2. Fehling's solution B 3.